Before I fully get into my blog, I just wanted to send a thank you to everyone who congratulated me on being in the SparkPeople cookbook that comes out on October 4th. Iím excited (and really nervous) about it and canít wait to see how the whole thing turned out! Iím even considering starting my own blog to allow more than just SparkPeople users to see and comment on my random musings. Still researching how to go about it, but thank you all for your help in my weight-loss success! I love this community
Now to explain: How Not to Make Candy
It was about three weeks ago that I left you all on a cliffhanger of yet another candy making failure.
So what exactly went wrong? Well you see, I have never in my life followed a recipe exactly. There is always something I add, take away, or change, or in the end Iíll realize I have barely followed the recipe at all. And yet, I never make something new without a recipe. I want to know that what Iím craving has a good track record of turning out well.
So when I saw Averieís chocolate turtles recipe I knew it sounded delicious, but that I also donít keep agave nectar in the house.
She did say I could use walnuts instead of pecans, which worked out well since thatís what I had on hand. But it was just in my own mind that I thought maple syrup could stand in for agave nectar in this case. It often can, but apparently maple syrup doesnít freeze.
Why does no one tell me these things? I had no idea maple syrup didnít freeze. I kept waiting for it to hardenÖand no luck.
It all started out so well. I laid down parchment paper, stacked up some walnuts.
Then I melted Enjoy Life (vegan) chocolate chips and dolloped some on each stack. Yummy!
Things were going so well. Then I attempted to put the ďfrozenĒ maple syrup mixture on top. I thought to myself, ďHmmÖthis seems to spreading out a lot more than I thought it would. But it should be fine, right?Ē
I mean, in Averieís version she still had some of the caramel sneaking out. So I just ran with it, I melted the second half of chocolate chips and attempted to cover up as much of the spill-out as I could.
Thatís when I realized my second and much more major mistake. I hadnít put the parchment paper on anything. I knew I needed to transfer it to the fridge or freezer, but it wasnít going to stay like that unless it was on a very large plate, preferably a cookie sheet. Yet had I had the forethought to do this in first place? Of course not! And when I attempted to move it onto one, thatís when all caramel broke loose.
If there was any way I thought these were going to stay together, it was all over now. Oh well, Iíll just throw it into the freezer and see what happens...
See, if youíre going to do this, you might also want to take more care into making sure you lay the cookie sheet FLAT. Yeah, didnít think about that one until I opened the freezer to find that all of that excess maple syrup slid off into the corner.
Picking one up and sliding it around in the still unfrozen maple syrup before eating sure was tasty, but wasnít quite what I was going for!
Oh, I will try again someday, but not today. Stupid maple syrup, why do you do these things to me?
Now you may be wondering why I have been making up so much candy lately in the first place. To be honest, I like it! Thatís why! Actually, because I like ending the day with something sweet. And even though Iím madly in love with Reeseís peanut butter cups and candy of that nature, Iíd much rather make something yummy at home that I can at least feel better about eating daily.
I know dark chocolate is amazing and blah, blah, blah, but itís so boring. I donít want to eat just a piece of chocolate. Chocolate deserves a companion. Why do you want your chocolate to be so lonely?
Chocolate needs a friend, you know caramel, peanut butter, something! Besides dark chocolate is gross. White ďchocolateĒ is whereís itís at! Or címon at least mix it with something!