Real Snacks (17 page)

Here’s a secret: Marshmallow crème is just seven-minute frosting. While this recipe probably makes more fluff than you need, don’t be tempted to make a half recipe as two egg whites fluff better than one. Also, don’t be tempted to replace the corn syrup with a less refined sugar; they simply won’t work to create the marshmallowy texture
.

Combine ½ cup of the sugar, the corn syrup, and water in a heavy-bottomed pot and affix a candy thermometer to the side of the pot. Heat the mixture over medium heat, stirring continuously. Use a moistened pastry brush to brush down any errant crystals that form on the side of the pot. When the sugar has completely melted, stop stirring, but continue to cook until the mixture reaches 235°F.

While the sugar is cooking, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy. Gradually pour in the remaining 1 tablespoon of sugar and continue to beat until soft peaks form.

Once the sugar mixture reaches 235°F, add it to the egg white mixture: with the mixer on medium speed, very gradually stream the hot sugar syrup along the side of the bowl and into the egg whites. Beat until fluffy and shiny, 1 to 2 minutes. This crème will start to separate after about a day, so it is best used immediately.

Although Nutella’s chocolate hazelnut spread is free from artificial colors and preservatives, it’s still fun (and easy) to make your own
.

Preheat the oven to 400°F. Spread the hazelnuts on a baking sheet and toast them until the skins darken but don’t burn. Let them cool for about 5 minutes and then rub them with a dish towel to remove the skins.

In the bowl of a food processor fitted with the metal blade, blend the hazelnuts until they are a smooth paste. This will take some patience. Scrape down the sides of the bowl several times during the process to keep the nuts blending; eventually they will start giving off oils and become smooth. This will take 5 to 10 minutes.

While the nuts are blending, bring a pot of water to a simmer. Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt. Add the cocoa powder and mix until there are no lumps. Pour the chocolate mixture into the bowl of the food processor with the hazelnut paste and blend. Add the salt and ¼ cup of the powdered sugar and blend. Taste the mixture and add additional powdered sugar to taste. The spread will thicken as it cools. Store in an airtight container in the refrigerator for up to 1 month. The spread can be reheated in the microwave to soften when needed.

This quick-to-make icing is great for adding a little ornamentation to your treats. It’s smooth and pliable enough to write with and dries to a shiny, opaque white. For chocolate icing, add two teaspoons cocoa powder along with the other ingredients
.

Combine the butter, powdered sugar, milk, and vanilla in a medium bowl. With a hand mixer, beat until smooth. Use immediately.

This easy glaze is perfect for drizzling on Cinnamon Rolls (
this page
) or spreading on Toaster Tarts (
this page
), and you can substitute in your favorite flavors (maple, honey, orange) for the vanilla to create delicious variations
.

Sift the powdered sugar into a bowl and add the milk, one teaspoon at a time, mixing thoroughly with a spoon until a smooth paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

When you need a little extra something on your cupcakes or ice cream, these little sprinkles can add a little color. Replace the vanilla with other flavor extracts of your choice for something different
.

Line a baking sheet with parchment and set aside.

In a small bowl, mix the powdered sugar, salt, egg white, and vanilla to create a smooth paste. Divide the paste into small bowls for different colors and stir in the food coloring.

Spoon the paste into a piping bag fitted with a very small plain tip.

For sprinkles and jimmies, pipe tiny lines along the prepared baking sheet, leaving at least ½ inch of space between each line. Slice into your preferred size of jimmy or sprinkle and let dry at room temperature for 24 hours before using.

For dots, pipe tiny dots onto the prepared baking sheet, leaving at least ½ inch between dots. Let dry at room temperature for 24 hours before using. Store in an airtight container up to 1 month.

Use high-quality yogurt for this recipe, making sure to avoid those that are made with gelatin. If you use thick Greek-style yogurt, there’s no need to strain it first. To help the yogurt coating set, this recipe uses agar powder, which can be found in Asian markets. Look for Telephone brand, which doesn’t have the chemical odors that some agar powder has. The coating is best used immediately, so plan accordingly
.

Line a colander with cheesecloth and place it over a bowl. Place the yogurt in the colander and pull the cheesecloth up around it. Refrigerate and let drain at least 2 hours, or overnight. Discard the liquid that accumulates in the bowl.

Mix the cane sugar and agar powder with the water and microwave for 30 seconds on full power. Set aside.

Combine the powdered sugar, brown rice syrup, salt, vanilla, and yogurt solids in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth and creamy, 1 to 2 minutes. If the mixture is too thick, add a bit of unstrained yogurt and blend again to combine. Pour in the agar syrup, and mix until smooth, scraping down the sides of the bowl as needed.

Use the mixture immediately to dip your snacks, and dry them on waxed paper or on a wire rack to set for about 30 minutes.

To reuse any leftover coating that has set, heat it on low power in the microwave until it loosens and then proceed as if it were fresh.

It’s amazing to me that we pay twelve dollars or more for an ounce or two of high-quality flavor extracts when they are so easy to make at home. All you need are some bottles, a high-proof alcohol, and whatever flavor you want to create
.

Score the vanilla beans down the middle and place them in a tall bottle with a tightly fitting cap. Fill with vodka. Place in a dark cabinet for at least 2 weeks. Top off with more of the alcohol after each use. Every 6 months or so, replace the vanilla beans with new ones. The extract will keep indefinitely in a dark cabinet.

The flavor of your Mint Extract depends greatly on the flavor of the mint leaves you use. Personally, I like chocolate mint leaf, since most of my Mint Extract goes into chocolate treats. If you want your extract to be green, add a drop or two of food coloring. Store-bought mint extract is far more potent than this home version, so you’ll need to add to taste when using it in recipes
.

Bruise the mint leaves slightly. Place them in an 8-ounce bottle with a tightly fitting cap. Pour in the vodka. Place in a dark cabinet for at least 2 weeks. Strain the mixture through cheesecloth, discarding the leaves. Store the extract in the refrigerator for up to 2 months.

I love to use oil sprays to coat baking pans or to give just a little spritz of oil to a salad or chip. But I hate using aerosol cans. Here’s a great alternative. Use any oil you’d like
.

Pour the oil into the pump spray bottle. The resulting oil mist may not be quite as fine as that from an aerosol can, but it will meet most of your baking spray needs. Store indefinitely in a dark cabinet.

While a food dehydrator will do a better job of preserving the pale color of onions and garlic, your oven on its lowest temperature will do the job and create dried slices that are easily pulverized into a sweet, caramel-colored powder. For a fragrant salt, mix one part powder with two parts fine salt. You can also use this method to create shallot, chile, or bell pepper powder
.

Place the onion or garlic slices on the tray of a food dehydrator and dehydrate for 6 to 8 hours until the slices are completely dry. Use a spice grinder to mill into a fine powder.

If you do not have a food dehydrator, preheat the oven to 150°F. Line a baking sheet with foil. Spread the onion or garlic slices evenly over the prepared baking sheet and bake until dry, about 3 hours. Cool to room temperature and use a spice grinder to mill into a fine powder. Store in an airtight container up to 1 month.

Feel free to get as oniony (or not) as you’d like with this homemade sour cream and onion flavor. I love the little specks of green that dried chives give, but onion powder will give you more flavoring
.