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Favorite recipes from my kitchen to yours!
Madagascar Vanilla Bean Paste Recipe:
24 Madagascar vanilla beans (extract quality) - split and dehydrated in 200 degree oven for 30 minutes and cooled to room temperature
Juice from 1 medium lemon (to help prevent crystallization)
Bring water and sugar to boil, for 3-4 minutes to dissolve sugar. Once the sugar has dissolved, take a wet pastry brush and brush down the sides of your pan with water. Make sure that there are no undissolved grains of sugar that stick to the side of the pan, since their presence can trigger crystallization. Break vanilla beans into thirds and grind in a coffee grinder or food processor until they are a coarse powder and no large pieces remain. Add vanilla bean powder to boiling sugar/water mixture along with lemon juice and simmer approx 10 minutes. Strain twice through fine mesh strainer, add back to ( clean) food processor and mix 2-3 minutes. Store in airtight container for up to a year. If you notice some crystallization, warm it up (like honey) and stir! Enjoy! :)
Adapted from Michelle Foster's Fondant Recipe (MFF)
(Modified to my taste and to fit my climate)
1/2c heavy cream
2T unflavored gelatin
1c. corn syrup
2T unsalted butter
2T glycerin (food grade)
1/2 t almond extract
dash of salt
3lbs powdered sugar (sifted)
Add cream to 2c measuring cup, add gelatin, stir to combine. Let bloom ~5min. Microwave 45 seconds. Stir. If it's not liquid, heat another 15 seconds. Add syrup, butter,glycerin, almond & salt in a separate 4c measuring cup or glass bowl. Add gelatin. Stir. Microwave 2min on high. Butter should be almost melted. Stir. Let cool to lukewarm (approx 30-60 minutes). Add 2lbs powdered sugar to lightly greased Kitchen Aid mixer bowl, strain lukewarm liquid through mesh seive into powdered sugar. Mix with dough hook on low and add remaining powdered sugar slowly. When it gets too thick, turn out on p sugar coated surface and continue to knead in p sugar by hand until smooth. It should be soft, it will stiffen slightly overnight. Coat in light layer of veg oil, double wrap in saran and place in ziplock bag to rest overnight. I find it best to let it rest 24 hours before using. You can add gel or powdered coloring before or after the resting period. You may need to adjust the amount of powdered sugar to suit your climate and needs. Store wrapped in an airtight container. I am able to refrigerate my cakes covered in this fondant in my residental cake fridge without condensation issues.
Orange Vanilla Simple Syrup
2.5 cups water
1 cup sugar
2 teaspoons vanilla bean paste
Combine sugar and water in a medium saucepan over medium high heat. Bring to a boil then reduce to low heat. Stir until sugar dissolves and mixture is clear, around 4 minutes.
Using a vegetable peeler, peel of the orange in strips, avoiding the bitter pith. Juice the orange and add juice, peel and vanilla bean paste to the syrup.
Simmer for 5 minutes, until you reach the desired consistency. I prefer a thin syrup for brushing on cakes. Remove from heat and let syrup sit for 20-30 minutes to infuse the orange flavor into the syrup. Pour through a mesh strainer to remove the peels. Cool completely before pouring into storage container. Can be stored in an airtight container in the fridge for 2-3 months.
Gum Glue Recipe
1 tsp. tylose powder
4 oz. hot water
Slowly mix in tylose powder and stir until lumps are dissolved. Store in airtight container in the refrigerator overnight before use.
Quick Marshmallow Fluff
3 egg whites, room temperature
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
Combine egg whites, corn syrup and salt; beat with whisk attachment in mixer on high for 7-10 minutes or until doubled in volume. Add powdered sugar; beat on low until blended. Add vanilla and mix until blended. Refrigerate for 1 week or freeze for later use, simply thaw at room temp and stir well with a spoon before using.
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