A site for sore tastebuds and a woeful wallet

Pepper Clove Candy

I have a special dinner to prepare in the future and when I do a dinner for someone else dessert is always included.  In fancy restaurants they will make a candied lattice of melted sugar atop a serving of creme brulee.  I plan on doing this to a dish of ice cream or custard to make it quite fancy.  Either way I need to practice on my family before I actually serve this to someone else (don’t worry, my guinea pigs are treated well).

Making this candy took one cup of sugar.  For the flavor, I used clove and pepper.  Just a dash or two of each and that’s it.  Pour it all into a heavy metal pan.  If it has art deco designs on the handle like mine, it’s probably the right pan.  Turn the heat on medium and add a half a spoonful of water.  Soon you will see the sugar begin to liquefy.  Sugar burns very easily so keep the flame very low until all the sugar is melted.  Keep stirring it until it is all liquid and clear.  While pouring the candy, take such care to not get the stuff on you.  It’s boiling hot and will stick to you and give you a nasty burn.  BE SO CAREFUL!

The hard part is pouring the candy within enough time to not let it harden before it’s all poured.   If it does harden you must go back to the low flame and melt it again.  I pour it a spoonfull at a time onto a sheet of foil paper, at first making little disks, then lolly-pop size disks, then making the lattice pieces.  They will harden within five minutes and you can easily remove them and store them in a very dry container.  They all turned out pretty and nicely spicy.

Won’t that be pretty on top of some creamy dessert?


2 responses

  1. avian101

    This dessert looks yummy! It definitely looks very fancy and the sugar lattice could actually be your Diva signature! Cool! 🙂

    May 8, 2012 at 11:18 pm

    • Aw thanks! I like your idea. If the stuff didn’t drizzle so fast, I could make little scripty monograms of a “D”. Ha ha I’ve seen similar candies tucked into cup cake icing and on top of custards… It really takes a plain desert up a notch. Thanks for stoppin’ by again.

      May 9, 2012 at 12:58 am

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