Day Four of the Tabasco 10 Ingredient Blogger challenge and today I’ve made you Spicy Maple and Tabasco Hard Candies. (If you’re wondering what the Tabasco 10 Ingredient Blogger Challenge is, check out my first post on Spicy Chocolate Meringue Cookies to get the details.) I’ve really been enjoying the challenge. Yesterday I mentioned how I liked the creative challenge of working within the specified ingredients, but I’m also getting a kick out of seeing what everyone else has come up with.
For instance, Meredith of In Sock Monkey Slippers posted a recipe for Sea Salt and Tomato Vinegar Eggplant Fries, which I thought was pretty genius. Ditto for Megan’s Tabasco Mexican Hot Chocolate Magic Shell ice cream topping on Wanna be a Country Cleaver. Even with the various iterations of swordfish or tuna with tomatoes, each recipe is a distinct and reflects the blogger who created the recipe.
I’ve spent a lot of time thinking about the ingredients and how to use them in interesting ways. I wanted to approach the challenge from outside of the box (my brother was a great sounding board during all the brainstorming) and am really excited about these hard candies. I know making maple syrup candies is a snow-day ritual for many families, but, despite having lived in the great wintry Wisconsin as a child, I don’t think I’ve ever made them before. In fact, the first thing that comes to my mind when someone mentions maple syrup candy is the description of Laura Ingalls making the candy in one of the Little House on the Prairie books. There’s a vivid description of the children pouring the molten mass of sugar into the snow drifts to make the sweet treat and it has always stuck with me.
Now, it’s summer in Atlanta and I therefore have no snow in which to drizzle syrup, so I made do with some silicone heart molds I had on hand. A coating of non-stick spray and some really hot syrup later, candy magic happened and I ended up with these adorable heart-shaped spicy sweet candies. Which, I might add, were stupidly difficult to photograph in the waning evening light. I now want to invest in a sheet of clear plexiglass so I can experiment with lighting food from below.
- 1¼ C Maple Syrup
- 1 to 2 tsp Tabasco Sauce
- Non-stick spray
- 1 Tbsp Powdered Sugar, optional
- equipment - candy molds
- Combine the maple syrup and Tabasco sauce in a pot and heat to 300 degrees F, stirring every so often.
- While the syrup is heating, spray your candy molds with non-stick spray.
- Once the syrup hits 300 degrees, quickly pour it into a glass measuring cup (or other heat safe pouring vessel) and pour the molten syrup into the molds. (technically you could pour straight from the pot, but it would probably be heavy and difficult.)
- Let the candy cool completely and then pop the candies out of the molds.
- If you are concerned about the candies sticking together, you can add them to a baggie, along with 1 Tbsp of powdered sugar and shake the baggie to make sure the candies get fully coated. This should help to prevent sticking.
If you liked this recipe, you may enjoy the following:
Coconut Balls (aka Dada’s Christmas Candy) | Peaches Please
Old Fashioned Hard Tack Candy | Wenderly
Seedless Watermelon Hard Candies | Fork and Beans
Liquor Lolliops | Leite’s Culinaria
Want to see what the rest of the bloggers in the Tabasco Ten Ingredient Challenge are cooking up?
This post is sponsored by Tabasco. All opinions, words, images and recipes are my own.