Easter Candy on Hotlanta Segways

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It’s hit 90 degrees and I realize I have put on the pounds over winter. UGH. But first, we must put away our Easter candy.

I went to Atlanta, aka Hotalanta, to celebrate with Cake Mountain Man’s family. The long drive prohibited any major cooking which could have resulted in food=hot car=the runs. So, I tried to make candy instead.

I learned: 1) I don’t have patience and 2) pretty paper can help cover mistakes.

I first tried to make ZomppaPatty’s Crispy Honeycomb. I used the Lyle’s Golden Syrup that ZomppaKat brought me back from the UK.  While Patty’s indeed turned into Golden Goodness, my first try ended up an Amber Goopiness. My second got the right texture, but ended up a Blackened Burnt Crisp. And I even had a candy thermometer.

The third try I decided that they would turn into Golden Taffy – and they turned out pretty yummy and chewy. Just follow ZomppaPatty’s recipe but don’t let it get to hard crack and it will end up chewy – like a taffy or caramel.

I also made a Chocolate Truffle with Sea Salt (recipe below), which was surprisingly easy. I highly recommend adding flavors you want to have (i.e. chili powder, white chocolate, hazelnut).

The third candy I tried was a Buttermilk Pecan Praline, which turned into a Buttermilk Pecan Melt (recipe below). Why? I didn’t have the patience to let it get to the right temperature. However, this actually turned out soft and melt-in-your-mouth sweetness.

Cake Mountain Man’s family was terribly nice and said they were great, but I know they still need some work. But I sure had fun packaging them…even though this project left my kitchen floor sticky for a week.

On Easter, we feasted and feasted on cakes, honey-baked ham, deviled eggs, rice salad…there was a WONDERFUL matzo-pudding with pineapples – who knew matzo could make such an incredible tropical dish?

The day after we ate and ate and ate, we went on a Segway tour of Atlanta. It’s been a while since I’ve really seen Atlanta, and it is an impressive city! It seems to have really changed from what I remember as a big anonymous city to one with unique and charming neighborhoods.

We took the City Segway tour, and if you’ve never been on a Segway, try it. It is so friggin’ cool. It’s so second nature, it’s kinda creepy.

Of course, our trip wasn’t complete without a stop to The Varsity, an 82-year old hot dog/hamburger institution with car service, where throngs (literally) lined up and the experienced cashiers shout out “What’ll ya have?” And if you don’t know or don’t have your money in hand, they’ll forget you and move on.

Ah, yes, Easter/Passover/Spring…welcome warm weather (and bathing suits), meaning to all you chocolate bunnies – bis spaeter!

Chocolate Truffle With Sea Salt

Chocolate Truffle with Sea Salt

Makes about 80 truffles

Note: I used Ghirardelli because it’s such a fine, rich, smooth chocolate and of course, Kerrygold butter, which is rich, rich, rich. Separate with truffles with wax paper if stacking.

1/3 cup heavy whipping cream
12 oz. semisweet chocolate
6 TB unsalted butter
1/8 cup course Fleur de Sel

1. Bring heavy cream into simmer in small pot
2. Break chocolate into tiny pieces in the meantime
3. When cream is ready, remove from heat and add chocolate and butter
4. In larger pot, bring some water to simmer and put small pot in large one (or if you have a double boiler, that works too!).
5. Stir until completely melted
6. Take off stove and pour into shallow bowl.
7. Cool, cover with with plastic, and refrigerate for at least 2 hours
8. On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.
9. Continue until mixture used up.
10. Sprinkle with Fleur de sel.
11. Cover with wax paper, refrigerate until set.
12. Enjoy!

Buttermilk Pecan Melts

Buttermilk Pecan Melts
Adapted from Cooking Light
Makes about 80 melts

Note: By not letting the candy thermometer get to 234, it won’t make a praline, but a light, almost flaky, melt-in-your-mouth texture.

1 1/2 cups sugar
1/2 cup buttermilk
1 1/2 TB Kyle’s Golden Syrup
1/2 tsp baking soda
Salt, pinch
2/3 cup pecans, chopped and toasted
1 1/2 tsp butter
1 TB vanilla

1. Combine sugar, buttermilk, Golden Syrup, baking soda and salt into pot and cook over low until sugar dissolves. Stir constantly.
2. Let it cook over low, stirring occasionally. When thermometer hits about 220 (10 minutes), remove and let stand for about 5minutes. Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
3. Stir in nuts, butter and vanilla and stir for about 7-8 minutes until it’s not as shiny
4. Put teaspoons on a silpat or wax paper.
5. Put in freezer for about an hour and let harden a bit
6. Enjoy!

Tags: Atlanta, Buttermilk Pecan Melt, Buttermilk Pecan Praline, candy, Chocolate Truffle with Sea Salt, City Segway, City Segway Tours, cultural, culture, Easter, food, Georgia, Ghirardelli, Honeycomb, Kerrygold, lyle's golden syrup, matzo, Passover, recipe, Recipe Vault, segway, Spring, taffy, The Varsity

Category: Dessert, Recipe Vault, Travel & Culture, US & Canada