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. I’m excited (and really nervous) about it and can’t wait to see how the whole thing turned out! I’m 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 I’ll 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 I’m craving has a good track record of turning out well.
So when I saw Averie’s chocolate turtles recipe I knew it sounded delicious, but that I also don’t keep agave nectar in the house.
She did say I could use walnuts instead of pecans, which worked out well since that’s 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 doesn’t freeze.
Why does no one tell me these things? I had no idea maple syrup didn’t freeze. I kept waiting for it to harden…and 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 “frozen” maple syrup mixture on top. I thought to myself, “Hmm…this seems to spreading out a lot more than I thought it would. But it should be fine, right?”
I mean, in Averie’s 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.
That’s when I realized my second and much more major mistake. I hadn’t put the parchment paper on anything. I knew I needed to transfer it to the fridge or freezer, but it wasn’t 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, that’s 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, I’ll just throw it into the freezer and see what happens...
See, if you’re going to do this, you might also want to take more care into making sure you lay the cookie sheet FLAT. Yeah, didn’t 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 wasn’t 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! That’s why! Actually, because I like ending the day with something sweet. And even though I’m madly in love with Reese’s peanut butter cups and candy of that nature, I’d 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 it’s so boring. I don’t 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 “chocolate” is where’s it’s at! Or c’mon at least mix it with something!