Start with local sweets for these treats
| • | For the love of chocolate |
By Wanda A. Adams
Advertiser Food Editor
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For The Advertiser, Joyce Gepitulan came up with a pair of super-simple recipes that leave the candy-making largely to the professionals. Both her caramel fudge and her mac-nut pie begin with prepared confections.
This fudge is made from chocolate-covered caramels, chocolate-covered macadamia nuts, and more macadamia nuts, with just the addition of some cream to encourage melting and proper crystallization.
80TH ANNIVERSARY HAWAIIAN HOST KONA CARAMAC FUDGE
Prepare a water bath: place ice cubes in a large bowl of cool water. Set aside.
Chop Kona Caramacs and Chocolate-Covered Macadamia Nuts into smaller chunks. Coarsely chop macadamia nuts.
In a medium saucepan, bring whipping cream to scalding temperature (not boiling); look for the milk to form a skin and change surface texture, noticeable when you tip the pan. This takes just a few minutes.
Add candies and mix to melt. Continuing to stir, add nuts.
When temperature is about 160 degrees, remove pan from heat and transfer chocolate mixture to a clean bowl.
Place bowl in water bath and leave undisturbed for about 2 to 3 minutes or until temperature is about 130 degrees.
Using a firm plastic or silicon spatula, scrape from outside in, folding and mixing chocolate into center. Do not stir in a circular motion, to avoid incorporating air.
Transfer mixture to a pan lined with buttered plastic wrap. Refrigerate for at least 1 hour.
Cut and serve.
Makes 36 pieces, 18 servings.
Similar to a pecan pie, though more dense and less sweet, this macadamia nut pie goes together in just minutes. Gepitulan reduced the sugar because she used honey-glazed nuts; if using regular nuts, use 1 cup sugar. You can make a homemade graham cracker crust, if you like, or use a standard pie crust.
80TH ANNIVERSARY HAWAIIAN HOST HONEY GLAZED MACADAMIA NUT PIE
Preheat oven to 325 degrees (place rack in center of the oven).
Coarsely chop Hawaiian Host Honey Glazed Macadamia Nuts and pour into pie crust.
In a medium mixing bowl, whisk together eggs, sugar, butter and vanilla. Pour mixture over nuts in pie crust. Bake at 325 degrees until center slightly puffs, about 50 to 55 minutes.
Tips: Refrigerate to make a perfectly cut pie. Let stand for about 2 hours before serving. Serve with vanilla ice cream if desired.
Makes 8 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
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