Homemade Old Fashioned Christmas Candies
Old-fashioned Christmas candies are an indispensable part of Christmas. Their unique flavors and exquisite packaging can always evoke peoples nostalgia for past Christmases. Next, lets step into the world of these candies, understand how they are made, and relive those Christmas moments full of joy and warmth.
INGREDIENTS
- 600g white granulated sugar
- 300g egg whites
DIRECTIONS
Weigh 600 grams of white granulated sugar and 300 grams of egg whites accurately according to the ratio, put them into a clean and water-free container, and simply mix them with stirring tools to let the two initially blend.
Place the container with the sugar and egg white mixture on top of a hot water bath, simmer slowly over low heat, and continuously stir slowly with stirring tools during this period to promote uniform heating of the solution and slowly increase the temperature until it reaches 70 degrees.
After reaching 70 degrees, immediately pass the solution through a sieve and slowly pour it into the mixing bowl of the stand mixer to sieve out possible lumps and make the texture of the solution more delicate.
Turn on the high-speed gear of the stand mixer and continuously beat the sieved solution. Observe the state of the meringue until it forms an upright and sharp small tip, announcing the completion of whipping.
Prepare baking paper. Carefully put the whipped meringue into a pastry bag and squeeze out small and uniform dots on the paper. Then gently press biscuits on the dots and use the stickiness of the meringue to fix the biscuits.
Use edible pigments to mix out black and orange meringue, and carefully squeeze out the facial features of the little snowman on the biscuits, including the eyes, a small mouth and a round nose, completing the initial outline of the snowman shape.
Change to brown meringue, squeeze out moderately sized dots on the baking paper, and then put on horn-shaped sugar beads that match the shape; then use red meringue to decorate a red nose, and use black and yellow meringue to squeeze out textures similar to a belt to create a reindeer shape.
When there is an oven at home, smoothly put the baking tray filled with shaped marshmallow candies into the oven, set the temperature at 80 degrees, and patiently bake for two hours to make the marshmallow candies completely dry and stabilize the shape; if there is no oven, place the baking tray in a dry and ventilated place and wait for it to dry and form naturally.