Season 2, Episode 6

Homemade Candy

Jack turns to Frederic for help to learn how to make simple homemade candy including recipes for chocolate truffles and candied orange peel.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.


Equipment List:

  • Liquid measuring cup

  • Small saucepan

  • Serrated knife

  • Cutting board

  • Whisk

  • 2 small cake pans

  • Small baking sheet

  • Parchment or wax paper

  • Mixing bowl

  • Measuring spoons

  • Plastic wrap

  • Chef’s knife

  • Large saucepan

  • Rack for drying

  • Colander

  • Dry measuring cups

  • Colander


Tips:
Melting chocolate:

  • Chop chocolate finely and uniformly before melting.

  • Melt chocolate in a double boiler or in a bowl set over a saucepan of simmering water. Turn the heat off just before beginning to whisk; the residual heat will be enough to melt the chocolate. Having the heat any higher will scorch the chocolate.

  • Whisk the chopped chocolate over the heat to prevent scorching.

Making ganache:

  • Ganache is a mixture of chocolate and cream, and is usually made with either semi-sweet or bittersweet chocolate, as opposed to milk chocolate. Flavorings like liqueurs can be added to ganache.

  • Ganache can be made by heating the cream gently to a simmer, and then by pouring it over a bowl of very finely chopped chocolate.

Candying:

  • Candying is a cooking method used to preserve and sugar-coat fruits, citrus rinds, flowers, herb leaves, etc. by cooking them in sugar syrup and then coating with more sugar to let dry at room temperature.


Recipe Rescues:

  • Ganache is not firm enough – Refrigerate ganache for at least 2 hours before attempting to make truffles. You can spread the ganache onto a sheet pan for faster cooling.

  • Burnt sugar – Start over with the sugar syrup. A sugar syrup needs to be cooked slowly and gently at a simmer; do not let it boil furiously.

  • Candied orange tastes too bitter – Blanch an additional time; the more times you blanch the orange peels, the mellower the bitterness becomes.

See Tune-In Times

Recipes From This Episode

Candied Orange

Chocolate Truffles

Previous Episode

Chocolate Sweet Tooth

Next Episode

The Perfect Hamburger

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