Candy Making, Anyone?

[Crut]

My guess would be a burned dark sticky mess:(

[Lars]

Speaking of candy...if one were to boil wort (probably unhopped) down far enough, would you end up with taffy, or ribbon candy, or just a burned mess?

I'm guessing just a sticky mess. Most candy (hard candy, taffy, ribbon, marshmallow, etc) is simple sugars heated to a very specific temperature. In the case of hard candies you'd have to get that mess up to almost 300f.

What you could do, is reduce the wort or even beer down to a syrup and then use it as a flavoring in a candy.

[bub]

Or you could just use LME

BUB

[Sent From My iPhone]

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[Eagle Creek Brewer]

SG
Its all in your discription with these asshats. Picture this boys.
Dinner of smoked ribs and slaw served up with a nice hoppy IPA, followed up with dessert of homemade truffles and chocolate covered cherries served with a nice smooth stout. Results in nipples as hard as rocks and no need for a flashlight, shes going to make sure that bad boy is taken care of.

Barry

[Bigbrews]

This thread is useless without beer!

Figure out how to integrate a little Sweet Stout into those truffles or risk being tagged a lightweight.

My wife and I make Wheatwine Bonbons every year at Christmas using our homebrewed Wheatwine. It is based on this recipe http://www.beercook.com/articles/beerchoc.htm

We have a chocolate temperer which makes it easier to make this. For the couverture , we use Guittard Gourmet Bittersweet.

[Thirsty Boy]

Surgeon, ignore these oafs. I make truffles on a fairly regular basis. I think I will give these a try for a reception I have to do in a couple of weeks. Thanks for the idea!

Here is another idea for using truffles. I make a batch of truffles using a melon baller to make balls about the size of Bub's nuts and stick them in the freezer to let them set up good. I then make up some chocolate cake batter and put that into fluted muffin pans and bake until about half cooked. I then poke one of these truffles into the center of each of the cakes and return them to the oven to finish baking. When cool I invert the cakes onto dessert plates on which I have poured a little puddle of ganash. I garnish them with a little powdered sugar and a strawberry fan. I call these my Heart of Darkness Cake.

Wayne
Bugeater Brewing Company

That sounds bloody fantastic. I don't make chocolates, but there's a bloody good chocolatier near my place and I'm gonna buy some of his trufles and make those hearts of darkness.

Thanks Bug