Vintage Confections

Mmmmm...chocolate

2009-11-05T14:23:00.003-06:00

(Shown above - December truffle of the month - Sea salt caramel stuffed chocolate truffle - This particular picture DOES NOT belong to me. I'll have one of my own shortly...)

I REALLY like working with chocolate. Except when I have to temper it. Which, of course, is always. But I really do love working with it. The problem is the time involved in tempering. Luckily, unless you are dipping chocolates and you want that pretty sheen, tempering isn't necessary. So...my new business plan, which I hope to launch on December 1, 2009 focuses on fudge, toffee, caramel...and ONE truffle each month. This will reduce my tempering time and help organize my shop into specialty items. I think I'm dropping marshmallows from the lineup. I do love making them but chocolate is really more my thing and I'd really like to do more weddings and events so I'm putting some extra marketing efforts in that direction while I work on a truffle menu and some branding.

Anyway, the above truffle represents my December truffle of the month but don't be fooled...that's not my picture...I'll take one of my own. Just don't want to be called out for ripping off a photo. Besides, I like taking my own photos and get no joy from taking them from others. I like to think I do a pretty good job representing my sweets.

If you've read this post, mention it in December with any order and I'll take 10% off before shipping.

I haven't tried my new truffle...just stumbled across a recipe...and thought, wow...that's unique...I'm going to put my own spin on it but I'm sure it'll be great.

HK

Freshen your sink?

2009-10-04T11:15:00.004-05:00

I've seen those little clear balls in the store for cleaning your disposal. (Plinko? Or something like that. Reminds me of the Price is Right game.) But I think I'd like to try this out from a fellow Etsy seller and Twitter team member AmbientLights. Pick any three scents and save $1...plus all items shipped to the US are a flat rate. Who doesn't love that? Not to mention, you get a fresh sink, which is the best part.

2009-09-24T15:09:00.008-05:00

This weekend I'll be honoring a 10% discount on your entire purchase. Note that I am a little behind on individual orders since I'm booked solid with weddings through October 17 but if you can wait, this is a good time to order.

... and if you are looking to get an early start on your holiday shopping, check out the weekend deals offered by my fellow TEAMT members (Etsy group Team Treasury). Simply search at Etsy all items for TEAMT and start saving... here is a list of the TEAMT members participating in the weekend deals special, each offering 10-25% off specialty items ranging from art, bath and body, knits, jewelry, pottery, clothing, bags, vintage and more... take a look on the individual shops for instructions.

Happy birthday month to me.

2009-09-03T11:46:00.003-05:00

I am not into birthdays unless they're for someone other than myself. I love throwing them, buying gifts…all that jazz but me? No. I'd much rather let the day slip right by with a nice quiet acknowledgement from family. But I'm getting older. No bones about it. (And believe me, my bones remind me every day how much older I'm getting).

It could be worse. I'll be (moment of silence to do the math)

YIKES!

I'll be 38 on September 16, 2009.

Where have the years gone? I know I'm not the only one who feels this way but for some odd reason, this year is particularly notable. Is it because in two more years I'll be greeted by the big FOUR OH? Yuck. So in an attempt to help bring myself some birthday joy, I'm giving away gifts. To other people. Plain and simple. I really like doing things for other people so between now and September 16, I'll give anyone who purchases from my Etsy shop six FREE caramel apple lollipops. (I've scaled them down a bit for the freebie…but they're perfect for hanging out in your cheek this way. The other ones are so gigantic you would have to drive with one hand to eat one…so…it only makes sense to make them more bite size anyhow.)

I had hoped to have a nice sushi dinner and a glass of wine for my birthday this year. But my refrigerator died and whatever money we had lying around (uh…there wasn't any…Thanks Capital One Bank for the fridge) got me a new refrigerator. Maybe we'll splurge anyhow and get sushi but tomorrow my new refrigerator arrives. It's funny how at 38 this is somehow exciting. Not sure I would have been so thrilled at 23 to get a new refrigerator for my birthday. I'd even settle for new carpet, paint, or a bed frame since ours is horrible.

Anyhow, happy birthday month to me and to you a free gift.

If you're a Virgo, let me know. I'll give you something extra special in your box of sweets.

Delicate world

2009-08-18T10:09:00.001-05:00

I am a member of some really terrific teams on Etsy. I have never met a single one of these sellers but I am so proud to be part of these teams. Most recently I became a member of the Etsy Twitter Team. It didn't take long for me to feel right at home. I love how these teams come together and help each other out. I learned of a fellow teammate with cancer and the "sneak attack" on her shop to help her with her cancer expenses. I was thrilled to participate and share some of my own good Etsy fortune with her.

Please visit BeadsofGlass (who, by the way, carries beautiful handmade glass pieces…I bought one during the sneak attack). Help a good cause and a fellow teammate who could really use as much support as possible.

I read today in the Chicago Tribune about a woman who was diagnosed with ovarian cancer right after discovering she was pregnant with her first child. The decisions she had to make would have torn me apart. It's these stories that help me recognize my own good fortune today. Despite life's challenges, I know nothing of the struggles of others. And to say I "understand" their situations would be a stretch at best.

I am lucky…but I need reminders of this. Somehow, in the day-to-day struggles of regular old life, it gets lost.

New projects…and some other stuff

2009-05-20T14:48:00.001-05:00

So this weekend I'm committed to some new projects that I'm quite excited about. I absolutely love to make candy and I've got some new stuff that I can't wait to try out. I need the distractions right now since, if you've read my other blog (YourParentsWereRight) you'll know that I'm going through a little personal stuff right now. Well, I'm always going through personal stuff but currently, it's kind of a big deal so the "chocolate factory" as my husband calls it will be in full swing this weekend.

Yesterday was my third son's birthday. He turned three. I've been so busy and my little personal situation threw my week off a bit so I didn't get to make Connor these adorable chocolate covered cookies or his cupcakes. So…

I bought some from the grocery store.

It pained me to do so but it simply had to be done. They were quite cute (Chicago White Sox themed for my little sports fan) but it was agonizing to do so. I really would have loved to make something. But there was just no time. I'm still committed to the cookies today. The molds are anxiously awaiting my arrival home. We had a terrific little party and Connor really enjoyed his gifts. "Wow!" he exclaimed with each gift he tore open. It was really fun to see him so excited and happy. It made me smile inside with all of the other craziness going on right now.

I am in the process of re-hauling my Etsy store (VintageConfections) and adding some new products and removing some "old" ones. I really would like to try and be more unique in my offerings and therefore, the vanilla bean marshmallows and cake balls must go. I'll still do them upon special request but I think the time is to move on. Also, my Sunday morning cupcakes will go because it would appear that someone else has a near identical item (the recipe came from my mother and the other individual lives not too far away from me…so, perhaps they were hers to begin with. No sweat. I'm happy sticking to candy and chocolate. Although I have some new teacakes I'm going to start selling so be sure to come by and check them out. I really love the Sunday Morning Cupcakes though so a quick shout out to a new Etsy store who sells what appear to be very much the same thing: SquareBakery. Be sure to give this newbie a little love. She calls hers something else but they ARE delicious. I've made them myself. It was a very odd coincidence. I have so many new things to try; I'm not sure where to begin.

Thanks for following and please check out my Etsy shop if you're looking for a sweet treat.

Happy Wednesday.

Etsy TEAM EEAT

2009-05-15T09:38:00.001-05:00

I am a proud member of TEAM EEAT on Etsy. One thing I've found in my time on Etsy and with TEAM EEAT is that others who perform a similar craft are supportive. I've learned that while you may encounter price gouging from "competitors" you will find that across the board we all accept each other for what we are. Some of us more passionate than others about what we do; some in it for the money; some in it for the fun; some in it for both. We recently "met" as a TEAM and discussed rules for acceptance into our team and I was pleasantly surprised by the acceptance and kindness across the board.

One of the rules is that we must participate in an event (Friday Food Fest – which, by the way, is tonight…join us this evening in Etsy Chat for some sweet fun! Check out our team blog for the details on tonight's event: ) and/or we must blog. Personal blogs were accepted, therefore, I am here. What I would really like to do is blog about my team members, however because I think they are awesome and this blog will, at least for awhile, be about them and not about me and what I do. Some of us make similar products but we all have our own personal spin or take which makes each one of us as unique as a fingerprint.

That said, I bring to you the following Etsian:

Haveitconfections – Have it Sweet…One Bite and You'll Be Hooked.

An awesome 641 sales in eight months and each of them "hooked" as evidence by their superior feedback. As I anxiously await my freebie caramels from Beth, I cannot help but admire her and her husband's ambition, attention to detail and the honor behind what they do. Beth is a smart cookie for sure and her husband, "a Master Confectioneer (and perfectionist)" who clearly makes a good caramel as evidence by the previously-mentioned superior feedback and incredible sales volume since their arrival on Etsy in September 2008. Not a single negative word and seriously, every contact I have had with Beth has been the most positive one. You'll wait an agonizing SEVEN days right now due to a recent influx of orders for some of her creamy caramels. I suspect the wait to be quite worth it.

I'm a proud member of TEAM EEAT and even more proud to have Beth as a teammate. Visit Have It Sweet on Etsy and get hooked too.

Happy Friday to everyone.

Your time is valuable

2009-05-04T09:59:00.001-05:00

My friend BlueNostalgia wrote a post like this last week. If you are an Etsy, user and if you have ever done a custom item for someone, consider that your time is valuable. Never ever invest in a big project without a deposit of some kind or commitment. I found myself in a similar situation with a bridal request for favors. Ultimately, it was me who wasn't thrilled with the product and I did suggest alternatives but I ended up over $35 upside down in the project only to never hear from the bride again.

Part of me is quite glad I never heard back because the amount she wanted to pay really wasn't worth my time or effort but in the interest of good business and promises made, I was willing to do the entire wedding at cost. My time would have been free and honestly, I probably would have lost money on the deal. That's not good business.

Needless to say, I learned my lesson. Never compromise. If you know you provide a valuable service and a good product, charge a fair price but never sell yourself short. People will pay for quality and if you sell quality, then price accordingly and never back down.

Good luck Etsians.

Yea me.

2009-05-01T09:16:00.001-05:00

There is nothing in this world better than slipping on your favorite pair of jeans and having them fit like a glove. I swear when I die, I want to be buried in the jeans I am wearing today. I'm very proud of my recent weight loss (13 pounds so far) and with about 30 more to go, I'm more motivated than ever to get into a Size 8. I'll settle for a 10.

I have four boys for those of you who don't already know it. 12, 10, 2 and 1. The youngest three will all celebrate a birthday in the next six weeks, making them 12, 11, 3 and 2 respectively. After my second boy I went through a bit of a depression having gained a lot of weight and just feeling generally ugly. It took me about two years to come around and lose the weight. I kept it off easily until I woke up 10 years later and found myself pregnant again. I "maxed out" with each and every child at 232 lbs. I'm only 5'07" so you can imagine the sight of me. My youngest two are back to back (Irish twins; 13 months apart) so there was little time to lose the weight after #3. Now I'll be celebrating the 2^nd birthday of #4 and here I am completely motivated and ready to lose again. I won't say I'm not just a little depressed still but I'm feeling so much better about my weight that I know I will push through to my goal of 140 lbs. I'd love to be 130 but honestly, I look a little sickly at that weight and it's pretty hard to maintain.

Today I'm at 168.6 and I'm proud of it. Considering where I started just two years ago (232) that's some kind of accomplishment.

Anyhow, in the spirit of it, I'm blogging to help my motivation right along.

This was a hard week because the caramel pinwheels I made are absolutely TO DIE FOR. Check them out: http://www.etsy.com/view_listing.php?listing_id=22483842 I admit I ate more than my fair share. After all, taste testing is very important in my business. J Normally, I don't have a problem but this week I suffered a bit. One pound of my caramels is being given away by my good friend: http://lovetoshopmom.blogspot.com Be sure to enter the contest.

I'm not a proponent of others gaining weight but I do think the occasional sweet treat is a must for everyone.

Happy Friday.

Long time no blog...

2009-04-25T23:02:00.001-05:00

I do promise to get back to it. Busy is never a very good excuse.

Tomorrow is blogging day. I'll figure out where I left off.

Note to self: blog every day...

The winner is...........

2009-03-07T08:38:00.002-06:00

LOVETOSHOPMOM!!!

Congratulations on winning $25 in my shop!!!

E-mail me with your order!

Happy Saturday.

HK

Vintage Confections s$25.00 stimulus check!

2009-02-28T09:15:00.005-06:00

After getting a fairly good night's sleep, I woke up feeling generous and giving. I gave away a free order to my 100th Etsy hearter and she was so surprised! It felt really good to do that for someone who was admiring my sweets. So, I'll be hosting a giveaway on this blog for a $25.00 gift certificate to my Etsy shop! It's good for anything...I mean anything up to $25.00 there. Need a sweet treat to brighten up a dreary winter?

Here are the rules:

1. Tell me which products you would like if you won. Copy/paste the link of each product into a comment on this entry. Make sure your items DO NOT exceed $25.00 (if they do your entry will be disqualified) ...and don't worry about tax or shipping, you're covered there!

After you have finished your first entry, you are allowed extra entries. Make sure you leave a separate comment for EACH entry.

Extra ways to enter:

2. For TWO extra entries, go and grab the Vintage Confections stimulus check banner (here) and put it in your sidebar. Leave 2 comments saying "My Banner is Up!".

3. Blog about the Vintage Confections stimulus check giveaway and leave the URL to your post in the comment.

4. Follow me on blogger and leave me a comment telling me you did.

5. Follow me on Twitter (I'm @vconfections) and make a Tweet about this giveaway and leave me a comment telling me you did.

Please make sure to leave your email address in all your comments, that way I can contact you if you are my winner!

This drawing ends March 7 at Midnight CST. The winner will be chosen randomly and announced shortly there after. If the winner does not respond to my email within 48 hours a new winner will be drawn.

Good Luck and thanks for playing along!

Happy Saturday to all! (I should have a glass of wine every night before bed. I feel great when I get up!)

HK Stay tuned for a candy-making blog this afternoon. The next stage of candy making is about to be introduced!!

Tuesday, Tuesday, Tuesday!!!

2009-02-24T22:51:00.004-06:00

I'm feeling much better this evening after a horrendous Monday and a half horrendous Tuesday.

Let's start out with a giveaway. See the banner on the right? Enter February Frenzy! Freebies are cool.

I do have two blogs (one is pretty old but some of the entries are decidedly funny) and I hope to maintain both going forward. I've been on hiatus with a ton of life changes.

Ready? Set...go...

back to the blogging of candy making asap. And to some random family inferences on my other blog: YourParentsWereRight (by the way...they were...). You'll notice I'm following myself because Blogger doesn't seem to allow one to merge the two. How annoying. Maybe I can e-mail someone about that.

Happy Tuesday. I'm going to hit the hay and start with a fresh slate tomorrow.

Rough week so far.

Tomorrow is hump day. Yahoo!

By the way...stay tuned because I'm going to blog about my own giveaway in the next few days. $25.00 gift certificate to my store!

Check back for details.

HK

Monday madness

2009-02-24T00:18:00.001-06:00

I wish it were really Monday when I wrote this. Sadly, it's Tuesday a.m.

I love my children...and I love blogging (this is my second...see also my first blog: http://yourparentswereright.blogspot.com/) but I'm torn between my hobby and my life. I stopped writing in my first blog. I don't really know why. But I think I'll link to both...keep one for my hobby and my other for my trials and tribulations with my children and my family. This post really belongs in my Your Parents Were Right blog. I look back on those days and I realize how much simpler things were.

Today...um...er...Monday, my son was expelled from school. My oldest son Jordan is an amazing talent. He manages to make the worst possible situations...well...possible. He has been challenging me his whole life.

If I survive them, it will be a miracle.

Tonight I made three orders of fortune cookies for a woman who is hosting a baby shower on Friday. The event made me cry. The woman who is having a baby is having a boy. I remember the joy of pregnancy...especially with my first son. I cannot believe I am here today with him being tossed out of school and being placed in an "alternative".

Oh, by the way, he ranks third in his class. He is a very smart boy who is simply dying inside decidedly NOT to be smart. He does not want to be made fun of.

Sadly for him...his choices today will only cement the teasing if he is ever to return.

Happy Monday...um, I mean Tuesday to all.

HK

It's Sunday

2009-02-22T21:45:00.003-06:00

I love my weekends but Sunday is especially sad. Time to go back to work. I like my job just fine but I find myself wishing I was a stay-home mom once and awhile. I tried to stay home with my first two children but after six weeks of procrastination, procrastination...and more procrastination there was just no way it was going to work for me.

I didn't bother trying to stay home with my third and fourth; mainly because financially I can't stay home now. But every Sunday I'm kind of sad that I'll take off in the morning and I won't see my little ones until I get home. We have a great nanny but today I wish I were staying home tomorrow.

Check in with me on Saturday afternoon, however, and I'll tell you I wish I were at work. I guess I just can't make up my mind.

Lunches are packed (yes, this photograph represents lunches for only four people), my laundry is nowhere near done...and there are toys EVERYWHERE. Sunday evening is usually this way. It's 10 p.m. and I've still got so much to do. Ho hum...Can you believe how much bread I go through in one day?? I bought three POUNDS of lunch meat at the store. It might last three days. Ahhh...a house with five boys (DH included)...it's only just begun.

Hi ho, hi ho...it's off to work I go.

Happy Sunday evening to all. Enjoy the Oscars. I have no idea about any of those movies and I could care very little about the stars and what they are wearing. All I know is they'll be out partying tonight and very few of them are working tomorrow. That alone makes me not want to watch.

HK

Calling all moms and soon to be moms

2009-02-21T09:39:00.001-06:00

HISBOYSCANSWIM

Two orders of birth announcement fortune cookies will be given away to one lucky winner!

Click the link above for details.

Slightly Silent Saturday

2009-02-21T00:10:00.003-06:00

This is my two-year-old. He was in the ER Monday night. Horrible. We thought he had meningitis. Long story short, he has a very serious sinus infection. After a CT scan, spinal tap, catheter (he won't potty train) and an IV...he's still smiling. This makes my week.

Enjoy your day.

HK

Congratulations to the winner!!

2009-02-20T10:00:00.000-06:00

The winner of the chocolate giveaway is Trisha (Etsy name: 7hausers)! Using Random.org a winner was randomly selected from those of you who left a comment on the Chocolate giveaway blog and added me to your Etsy favorites! (Maybe you'll keep me there....)

Trisha, you have won a chocolate assortment box. Please choose any flavor I offer in my shop. I'll put up a custom listing for you on Etsy so we can both leave feedback.

Please convo me with the flavors you want and I'll convo you as well to let you know you've won...unless of course you get to me first!

Congrats...and enjoy.

Stay tuned for more giveaways.

Happy Friday to everyone.

HK

Fondant photos

2009-02-19T21:27:00.000-06:00

As promised...

Step one:
mix sugar, water and corn syrup
heat on medium high heat

See the little particles building up on the sides of the pan? You can use a damp pastry brush to brush them away gently. DO NOT scrape!

Step two:
Prepare the pan
Spray with PAM and sprinkle with water.

When the syrup reaches 240 degrees, remove from the heat and GENTLY pour onto the prepared pan. Keep the pan close to the pan and pour slowly. Allow the syrup to spread naturally. Pouring slowly avoids crystals:

Allow the syrup to cool. You can place your hand on the bottom of the pan to check. When the pan is no longer warm to the touch, the syrup is ready to be worked.

Begin with a spatula or scraper like this one (sprayed lightly with PAM):

Begin by making a figure eight in the syrup. It may already be somewhat difficult to maneuver.

Continue working the syrup which will start to become opaque and even more difficult to manipulate. Keep moving! You can take a short break of you get tired. You may be using two hands soon, if not already.

Working up a sweat yet??

The fondant will be very difficult by this point to make a figure eight with. At this point, I scrape to one side and pull to the other using both hands.

You'll know you are making progress when small bits of the fondant crystalize on your scraper and it starts to loose its shine. See the bits of "dried" fondant on the scraper below?

And...almost there...

Done. This is like a rock. Very solid; slightly warm possibly from working it back and forth. Scrape the remains from the pan (never waste any of that hard work) and place it into a large plastic bag. Allow it to rest for about 10 minutes.

Resting...

Fast forward 10 minutes. Press on the fondant while it remains inside the bag. The hard mass will break up into a smooth creamy consistency. Fondant can now be flavored (a blog for another time) or colored to suit. Fondant can be flavored long before this step. I like to flavor as I go. If you want to flavor the entire batch, add the flavoring AFTER the syrup is cooled and just before you begin working it in your pan.

This batch of fondant took about one hour from start to finish.

Fondant can be stored for about a month in an airtight container and wrapped tightly in plastic. It can be melted and poured into molds or pinched off and shaped into balls, squares, rectangles and dipped in chocolate, nuts or anything else you can think of!

Delish.

Happy Thursday to all!

HK

Don’t eat that marshmallow! You’ll do better in school…

2009-02-18T09:50:00.001-06:00

Years ago psychologists at Stanford University found that kids who were able to hold off eating a marshmallow did better in school and in life. Children were presented with a simple but enticing dilemma - you can have one marshmallow now or if you wait (in this sterile room alone with the marshmallow) for fifteen minutes you can have two marshmallows. After conducting the original experiment, psychologists followed these children for 18 years and discovered that the ability to wait for the second marshmallow was an amazingly strong predictor of their success in school, their adjustment, their happiness, even their popularity.

Dr. David Walsh, president of the National Institute on Media and the Family is a big fan of the original marshmallow test research, and wrote about it in his book, No: Why Kids--of All Ages--Need to Hear It and Ways Parents Can Say It. Check out this humorous and insightful recreation of the "Marshmallow Study" with Dr. Walsh and some children on You Tube.

The marshmallow test is about kids developing self-discipline, which is the focus of Walsh's latest book and the community conversation he is promoting, "Say Yes to No."

In a society that seems to focus on immediate gratification it is important for dads and moms to help their children develop self-discipline.

Nurturing any characteristic in a child needs to take into consideration his or her mix of temperament and cognitive styles. I have never tried the Marshmallow Experiment on any of my children, but I can easily imagine one of them sitting through the fifteen minutes for double the marshmallow, one saying, "I'll take the one marshmallow now!" another saying "I'll wait for the second marshmallow," but after a few minutes promptly eating it and then claim that somebody or something came in a stole it and therefore he should get two more!

Regardless of their innate tendencies all children need adults in their lives to help them think before they act, realize that consequences follow choices, and to take responsibility for their own behaviors. One of the best things you can do for your child is to provide discipline that is consistent and includes logical consequences. Help them to own the problem and learn from the consequences of their choices. This will always involve the critical balance of saying yes to the right things and no to the wrong . . . hopefully in ways that will help them internalize the practice for themselves.

Tempted to try it? I am. They didn't dip the marshmallows in chocolate. I wonder if that would skew the results.

Peppermint swirl marshmallows

Science of candy - soft ball stage

2009-02-15T21:49:00.000-06:00

We've learned about the thread stage...and now onto the soft ball stage of candy making. Being able to identify the various stages will become easier with practice. The soft ball stage will be familiar when making fondants, fudge and pralines. The soft ball stage occurs between 235 and 240 degrees Farenheit. The sugar concentration is 85% at this stage.

Using the water test, you will notice that a small amount of syrup dropped into chilled water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand. Remember that the water test is for advanced candy makers as sugar syrup advances to different stages very quickly. By the time you are done evaluating your syrup it could easily move onto a new stage and no longer be suitable for your fondant.

Speaking of fondant...let's have a crash course on making it. My recipe for fondants is simple. Getting to the proper consistency takes some elbow grease and as always, patience. I think my recipe is absolutely perfect fondant for cream centers (see mine here). I have tried many recipes but I think I finally have it honed down to a winner:

2C granulated sugar
1/2C water
2T light corn syrup

Combine all of the ingredients into a heavy, medium-size saucepan. Briefly stir until sugar has absorbed the water and no dry sugar granules exist in the pan. Do not over-stir. Heat on medium until the syrup reaches 240 degrees Farenheit. If it is a damp day and the humidity is very high, you may want to consider cooking until 241 degrees. Fondant is not always perfect on the first attempt.

Lightly grease a cookie sheet while the syrup is cooking. (approximately 9 x13...you need enough room to manipulate the fondant) I use PAM. Some use butter or margarine. PAM works fine for me. Sprinkle the cookie sheet with water.

Remove the syrup immediately when it reaches 240 and pour the syrup onto the cookie sheet. Do not scrape the pan clean. Pour the syrup slowly and close to the pan and do not pour it more quickly than it can spread onto the pan. This will help avoid crystallized sugar in what should be a smooth, clean syrup.

Allow the syrup to cool for about 10 minutes or so. Touch the bottom of the cookie sheet. When it is no longer warm to the touch, the syrup is ready to be manipulated.

Stir in a figure eight motion until it becomes difficult to maneuver. Scrape back and forth folding the syrup over onto itself. You will notice the clear syrup starting to cloud and become white. It will soon become very difficult to move the syrup as it will begin to solidify. You may start to see light specks of "powder" on your cookie sheet. The substance will solidify to the point where it becomes a hard ball. Place this ball into a large zip-top bag and allow it to rest for about 10 minutes. Leaving the ball in the bag, press down throughout the ball until all of the lumps are gone and you are left with a beautifully smooth ball of fondant.

Your fondant can be formed into balls, squares, ovals or patties for dipping into chocolate!

Once and awhile I have a failed batch of fondant. You may recook fondant and start over by simply placing the sticky substance into your sauce pan and reheating to 240 degrees. If your fondant will not set up it is likely due to the water not cooking out enough and requires further heating in order to set up.

I'll post pictures of this process sometime this week.

I hope everyone had a terrific weekend! Mine ended up a little nuts with a sick kid (or I would have posted pictures of this process today...sorry about that!)

HK

Fortune cookie history

2009-02-14T20:47:00.000-06:00

(shown above: baby boy baby shower fortune cookies)

We have Christmas fortune cookies, wedding fortune cookies, Valentine's Day fortune cookies, Hanukkah fortune cookies. Even dogs have their own canine fortune cookies.

The cookies - curved butter vanilla wafers with slips of paper tucked inside - have a strong sentimental draw for Americans. Bakeries sell fortune cookie cupcakes. There is fortune cookie jewelry. A diamond-encrusted, 14-karat-gold fortune cookie is available for $1,100 from Niemen Marcus, an upscale department store. There are fortune cookie-shaped computer peripherals: You can buy fortune cookie hard drives. And there are fortune cookie albums, which are like photo albums, except they are used to preserve the little slips of paper found inside the cookies.

Americans fervently believe in what is printed on those little slips of paper, to the point that they have inexplicable faith in the lucky numbers that are often printed on them. In March 2005, 110 people across the country won a combined $19 million in the lottery because they had played the tiny numbers listed on the bottom of their fortune cookie. Two months later, another 84 winners won on the same day for largely the same reason.

The funny thing: Most Americans assume fortune cookies are from China because they get them from Chinese restaurants.

If you read a popular novel, Amy Tan's The Joy Luck Club, you will learn that fortune cookies aren't Chinese at all because the women in the book, Chinese immigrants, make fun of them at a fortune cookie factory in San Francisco.

Fortune cookies aren't Chinese?

Fortune cookies are universally recognized in the United States, but they confuse people in China. If you give fortune cookies to the Chinese, they are utterly perplexed. First they ask you, "What is it?" When you tell them it's from America, they will nod. Then they will bite into it and become startled when they find a little piece of paper either in their mouth or in this cookie. They ask you what that paper is. You tell them, "It's a fortune." They will mutter, "Americans are so strange. Why are they putting pieces of paper in their cookies?"

Following the story of the fortune cookie is like pulling a long piece of yarn. Fortune cookies can be traced to Japanese immigrant bakeries in California from the early 20th century, some of which are still in operation today.

But more surprising than that, fortune cookies are traceable to Japan, where they are still being made in small family-run bakeries in Kyoto. There is even a Japanese drawing from the late 1800s, decades before fortune cookies were ever mentioned in the United States, that shows a man in a kimono making what looks to be fortune cookies.

Called tsujiura senbei and suzu senbei, the Japanese cookies are bigger and browner than their yellow cousins in the United States. They are flavored with sesame and miso, which gives them much more of a nutty flavor.

So how did they go from being something Japanese to something served in Chinese restaurants?

During World War II, the United States government locked up many of the Japanese for fear they would commit treason, including those that made fortune cookies. Two-thirds of those that were put in the internment camps were American citizens, and decades later the American government finally apologized.

China is the largest immigrant-producing country in the history of the world. The United States is the largest immigrant-accepting country in the history of the world.

The fortune cookie is a symbol of the adaptation of Chinese immigrants in their adopted country. Americans were all too eager to believe these exotic fortune cookies were from the faraway Middle Kingdom, although the little messages inside are not written by Chinese sages, and the Chinese were happy to oblige, producing fortune cookies by the millions -- and soon billions. No matter that for decades people in China will look at fortune cookies in confusion even though the crispy crescent shape is universally recognized by Americans.

People in the United States look at a fortune cookie and think "China." But, in fact, fortune cookies were introduced by the Japanese, popularized by the Chinese, but ultimately they are consumed by Americans.

In America, we always say, "It's as American as apple pie." But we should ask ourselves, if our benchmark for Americanness is apple pie, how often do Americans eat apple pie? Now how often do they encounter fortune cookies? There are 3 billion fortune cookies made each year - 10 for every man, woman, and child in the country.

Happy Saturday to all.

Thank a teacher...

2009-02-13T13:30:00.000-06:00

I have always said that it takes a very special person to be a teacher. My oldest son is 12 and I will never know how they manage not to lock him in a padded room everyday. This child spends more time in detention than he does in class...I'm convinced of this; yet through it all, his teachers WANT to teach and they WANT him to change. They work so hard all year long to make a difference.

I could never be a teacher. Being a mom is hard enough. I think teachers who are also moms have a special place in heaven saved for them. (Lucky for me I have four boys and everyone tells me I have a special place saved too. Phew...)

Every year we have teacher appreciation day. Despite my admiration for these individuals and the fact that I really do acknowledge their hard work, I have never contributed to the event. The school seems like they are always asking for donations of my time and I just don't have it to give. This year, however, I decided to make a change. I made a conscious decision to contribute to the teacher appreciation day when it came around.

I did a lot of research on historical mentors, teachers and other such figures. I obtained quotes from these people, gathered some Chinese proverbs about learning and I put them into my fortune cookies. I am so excited to give the gift of my time this year but moreover, I know these people who deal with my children over 40 hours each week will appreciate my hard work and recognize the quotes inside my delish cookies.

I wish I could see their faces but continuing to support my children through their education is enough for me.

Thank you to the teachers of Eisenhower Jr. High School and all of the teachers in the world who have given so much of themselves to raise the next generation.

HK
(Shown are rainbow decorated fortune cookies - find these here)

The science of candy - thread stage

2009-02-12T02:00:00.000-06:00

As I have said, candy making takes patience...and the love of the art. Learning the different stages of sugar is critical if you want to be successful. This is a multi-part posting starting with the first of several stages of candy.

As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed is named.

Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages. For the best results and most accuracy, I recommend that you use both a candy thermometer and the cold water test. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup. The problem with the cold water test is that if you are less experienced, by the time you perform this test your candy will have reached a new temperature and possibly an undesirable one. Candy temperatures can increase rapidly if you are not paying attention.

Note: The temperatures specified here are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.

Thread Stage
230° F–235° F
sugar concentration: 80%

At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up.

Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.

Next…Soft ball stage…

Enjoy your Thursday.

HK

Chocolate giveaway!

2009-02-11T16:42:00.001-06:00

Comment on this new blog and add me to your Etsy favorites! You'll be entered to win a free order of chocolates! Check 'em out here.

Winner will be announced on February 20 on this blog.

Let's talk numbers

2009-02-11T12:06:00.000-06:00

Number of confectionery and nut stores in the United States: 3,961. Often referred to as "candy stores," they are among the best sources of sweets around Valentine's Day.

Number of locations that produce chocolate and cocoa products = 995. These locations employed 43,234 people.

Value of U.S. imports of chocolate from Canada, the leading country of origin for such imports, during a recent 10-month period = $418 million. Similarly, Canada was the leading foreign source of non-chocolate candy in the United States ($232 million worth in shipments).

Number of locations that produce non-chocolate confectionery products = 600. These locations employed 24,800 people.

Number of establishments in Pennsylvania and California that churn out chocolate and cocoa products = 107. These two states are the national leaders in chocolate-making. California, with 74, leads the United States in the number of locations that produce non-chocolate confectionery products.

Per capita consumption of candy by Americans in 2001 = 24 pounds; it is believed a large portion is consumed around Valentine's Day. Candy consumption has actually declined the last few years: four years earlier, each American ate more than 27 pounds a year.

Source: US Census Bureau

Have a sweet Wednesday!

Happy Valentine's Day!

2009-02-10T09:34:00.000-06:00

Candy gifting is part of the tradition on Valentine’s Day. The history of Valentine’s Day is not entirely clear but giving candy to a loved one is integral. Chocolate has been believed to bring about amorous feelings. Americans gift 36 million heart-shaped boxes of candy to loved ones. Who are the recipients?

NECCO (fine candy since 1947) has been making small candy hearts with sayings on them since before the Civil War. About 8 billion are sold each year. In fact, 100,000 would have to be made each day to meet the demand of six weeks in January and February. Ten new sayings are added each year and others that have gone out of style are discontinued. In 2007 pets were mentioned on the hearts for the first time. Wondering what NECCO stands for? New England Confectionary Company.

I wonder if I could make heart-shaped marshmallows with sayings on them?? Sounds like a project for Valentine's Day 2010.

Happy Valentine’s Day!

http://www.vintage-confections.com/

About me...

2009-02-09T09:24:00.000-06:00

I love to make candy. I have four boys so working in my kitchen gives me the girl time that I so desire. I hope this blog gives everyone some inspiration to make some sweets of their own. If not, I’m happy to make them for you!

Candy making is a definite science; it takes practice, patience and love of the art to be successful. Quality candy is never made in moments as far as I’m concerned. I hope to post some interesting facts about candy making, maybe some recipes. Not sure where I’ll go from here but I hope everyone enjoys their visit in the meantime. Feel free to browse some of my delectables: www.vintage-confections.com. I’m still working on the web design (I love computers too) and my “shop” is mainly on Etsy for now. I’d love to move all of my products to the website eventually but that will take some time, which I have very little of.

Thanks for checking in. I hope to be able to blog regularly. But for now, this is a little hello from me.

HK