Desserts and holidays go hand in hand, and while you can buy sweets in bundles, it’s easy enough to prepare your own. For candies and other sweets, you just need a candy thermometer and a few basic ingredients and equipment, and you’re all set.
Pumpkin Pie Recipe
Here is a pumpkin pie recipe that you can prepare, kitchen novice or not.
9 inch unbaked pie crust
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 eggs, large
1 (14 ounce) container of milk
1 (15 ounce) can pumpkin
Candy Thermometer (optional but recommended)
Preheat your oven to 425 deg.F and whisk the salt, spices, eggs, milk and the pumpkin in a bowl until there is a smooth consistency. Pour the mixture into the pie crust and bake for 15 minutes and then reduce the temperature to 350 degrees (a cooking thermometer will come in handy here). Continue baking for 40 minutes. Let the baked pie cool down before cutting into serving slices. If there are leftovers, store them in the refrigerator.
Tips for Making Candy
Besides a cooking thermometer you will need candy or lollipop molds, dipping tools, a pastry bag and pastry brush, and you also need candy cups and coloring. A wireless thermometer might also come in handy, but it is not absolutely necessary. As for the ingredients, the most common are sugar or chocolate. If you are preparing candy based on sugar syrup just follow the instructions, but a wireless thermometer or similar tool will be necessary so you can get the proper temperature. The thermometer pictured below is CDN’s model DTC450 that can be viewed on our website.
Chocolate Lollipop Recipe
These chocolate lollipops are great for the children to help you out. You can decorate them in lots of ways with sprinkles, more melted chocolate or chopped dried fruit. A great gift idea for the holidays.
Prep Time 15mins.
Baking Time 30mins.
Portions 10 lollipops
Skill Level Easy
1. Line a flat baking sheet with baking parchment paper.
2. Place the broken up chocolate in a heatproof bowl over a pan of simmering water and leave to melt, stirring occassionally until all the lumps have disappeared and the chocolate is smooth.
3. Remove from the heat.
4. Pour a spoonful of chocolate onto the baking parchment, using the back of the spoon to spread into a disc shape. Place a lollipop stick onto the chocolate so it is about 1/3 into the disc and roll so it’s completely covered in chocolate. Then cover the chocolate with your chosen sprinkles. You could decorate the lollipops by filling a small piping bag fitted with a narrow nozzle with melted white chocolate, and making a pattern over the top of the dark chocolate disc.
5. Repeat until you have used all of the chocolate then leave to set for a least 30 minutes in a cool place.
Picture is for illustration purposes only, not for the recipe stated.