Warsén - Baking with Candy

First published by Bonnier Fakta in 2016 First Skyhorse Publishing Edition 2018 Text copyright 2016 by Jenny Warsn Photography by Ulrika Pousette Graphic design by Lisa Kullberg Edited by Annika Strm Repro Italgraf Media AB, Stockholm Tryck Livonia Print, Lettland 2016 All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Michael Short Cover and interior photography by Ulrika Pousette ISBN: 978-1-5107-3018-2 eISBN: 978-1-5107-3023-6 Printed in China Contents Foreword I grew up on the Swedish island of land, where early on I discovered the pleasures of cooking and baking. In my family, everyone always lent a hand in the kitchen, and whoever was cooking or baking was excused from cleaning up afterward (which suited me just fine, to be quite honest). As a teenager, I became obsessed with baking, plowing through one baking book after another.

As youve probably figured out, we were never without something to nibble on with our coffee at our place. In fact, shared mealtimes and coffee breaks were especially important to me when I was growing up, because this was when everyone took some time to sit down and really talk to one another. I held on to that philosophy when I started my own family. With a husband and four children, we consume a lot of baked goods. And I dont mind in the leaston the contrary, because I absolutely love to bake! As most of the readers of my blog, jennysmatblogg.nu, are surely aware of by now, its baking with candy that really kicks my imagination into high gear. Discovering unfamiliar items in the candy aisle has a poetic quality, because it enables me to experiment in the kitchen with ingredients that could add a touch of perfection to the next cake, cookie, or frozen dessert.

It is my sincere hope that the delight I take in baking with candy will excite you too, and that youll find inspiration and happiness in the kitchen as I do. Baking with Candy will show you how to playfully recreate your favorite recipes by simply tweaking them with some added chocolate or candy. With so many delicious ingredients out there, youre bound to succeed! Jenny Warsn SMALL BITES & TREATS Gooey Mini Cookies with Nutella and Candy These miniature, gooey cakes are luscious, soft, and slightly chewy. Why not mix things up by adding your favorite candy? Makes about 14 cookies 2 large egg whites 1 cup confectioners sugar Scant cup all-purpose flour 4 tbsp cocoa 3 oz Nutella, at room temperature 14 Dumle Original Toffees, Preheat the oven to 350F. Beat the egg whites and confectioners sugar in a bowl with an electric mixer until the meringue develops stiff peaks and you can turn the bowl upside down without the contents sliding out. Sift the flour and cocoa over the meringue and fold them in with a small spatula.

Finally, fold in the Nutella to make a shiny, smooth batter. On two baking sheets lined with parchment paper, portion out dots of batter, leaving a wide space between them, and press your chosen candy on top of the balls. (The Dumle should be at the center of the dot of batter, while other types of candy can be sprinkled over it.) Bake the cookies on the middle rack of the oven for 7 to 10 minutes. Let them cool a little before removing from the baking sheet. Double Spritz Cookies with Nutella These are tender cookies with Nutella filling. Thinking of using dulce de leche instead? Thats not a bad idea! It will be just as delicious.

Makes about 12 cookies 3 oz butter, at room temperature Scant cup confectioners sugar 1 tbsp vanilla sugar cup all-purpose flour 3 oz potato flour 3 oz Nutella, at room temperature Preheat the oven to 350F. Mix together the butter, confectioners sugar, and vanilla sugar in a bowl. Add in the all-purpose flour and potato flour, alternating between the two, until you get a sticky dough. Transfer the dough to a piping bag fitted with a star tip, and measure out 4 to 5 strips of dough onto a baking sheet lined with parchment paper. Bake the strips on the middle rack of the oven for about 10 to 12 minutesthey should color, but just barely. Cut the strips of dough into equal-sized pieces as soon as you pull them out of the oven.

Let the cookies cool completely. Place a pat of Nutella on half the cookies and place the other cookies on top like a lid. Toffee Brittle with Peanuts This super simple brittle comes together in a flash when unexpected visitorsor invited guests, for that mattershow up. Makes 12 pieces of brittle 12 Dumle Original Toffees or a similar candy 1 oz milk chocolate bar 1 oz salted peanuts, coarsely chopped Preheat the oven to 350F. Space the Dumle toffees as far apart as possible on a baking sheet lined with parchment paper. Melt the chocolate over a water bath (bain-marie).

Bake the Dumle toffees for a few minutes. Keep a close eye on themtheyll be ready when they begin to pool and look like chips. Sprinkle the peanuts over them immediately, and then drizzle with the chocolate. Let the brittle cool, and serve. Store in the refrigerator. Chewy Chocolate Bar Cookies with Candy For this recipe, use Malaco Kick Bites Soft & Sweet Licorice Toffees, Dumle, or candy canesif you have trouble making up your mind on which candies to use, go ahead and make all three! To make pretty candy cane cookies, save some of the crushed candy and sprinkle it on the baked cookies as soon as they come out of the oven.

Makes about 40 cookies 7 oz butter, at room temperature 6 oz granulated sugar 5 tbsp Lyles Golden Syrup 2 cup + 2 tsp all-purpose flour 4 tbsp cocoa 1 tbsp vanilla sugar 1 tsp baking powder Approximately 5 oz candy (for example, Malaco Kick Bites Soft & Sweet Licorice Toffees, Dumle Original Toffees, and/or candy canes) Preheat the oven to 400F. In a bowl, cream the butter and sugar, then add in the syrup. Mix the flour, cocoa, vanilla sugar, and baking powder together in another bowl, then stir the dry mixture into the butter mixture. Combine until it becomes a smooth dough. Cut the soft candy into chunks and mix into the dough. Candy canes: Insert one freezer bag into another, transfer the candy canes to the bags, and crush the candy with a mallet.