Candied Tea Stirrers Food

CANDIED TEA STIRRERS

Steps:

• Line a jelly roll pan with waxed paper and spray with cooking spray.
• In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
• Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.

CHOCOLATE STIRRERS

Steps:

• Lightly oil the ice lolly moulds. Melt the chocolate in a bowl set over a pan of just-simmering water, stirring occasionally - take care to not scald the chocolate, as this will make it waxy and granular. Alternatively melt the chocolate in short, sharp bursts in a microwave on a medium heat. Put the spoons or lolly sticks into the holes of the lolly mould.
• Divide the melted chocolate into four separate bowls. Now work quickly to add the different flavours. Stir the ground cardamom into one bowl and fill two lolly moulds to the top of the spoon, then sprinkle on the chopped pistachios. Mix the orange zest into the next bowl, then fill two moulds to the top of the spoon and top with candied peel. Mix the nutmeg into the next bowl, then fill two moulds as before and top with white chocolate. Add the star anise to the final bowl of chocolate, mix, then fill the remaining moulds and top with the freeze-dried raspberries.
• Chill the moulds in the fridge for at least 2-3 hrs. When the chocolate has completely set, ease the stirrers out of the moulds, wrap each spoon in cellophane and secure with string. Add a label that reads 'Stir me into hot milk', if you like. Keep cool until you need them.

CANDIED TEA SPOONS

Steps:

• You will need heavy weight clear plastic spoons.
• Line a cookie sheet with wax paper; spray with Pam.
• Crush the candy and combine with the corn syrup in a saucepan.
• Cook on low heat until the candy melts.
• Stir frequently.
• Spoon the candy into the spoon bowls.
• Set the spoons on the wax paper with the handles resting on the rim of the cookie sheet.
• The spoons should be level.
• Allow the candy to harden.
• Either wrap with plastic wraps for gifts or store in an airtight container.

COFFEE STIRRER STICKS

Steps:

• In a large heavy saucepan, combine the sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until the sugar is dissolved, stirring constantly. Cook over medium heat, without stirring, until a candy thermometer reads 290° (soft-crack stage), about 7 minutes. Remove from the heat. , Immediately stir in vanilla, then pour into a greased 2-cup heat-proof glass measuring cup. Working quickly, pour tablespoonfuls into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened. When cooled, wrap with plastic wrap and tie with ribbon. Store in an airtight container.

CANDIED TEA STIRRERS

Steps:

• Line a jelly roll pan with waxed paper and spray with cooking spray.
• In a small, heavy saucepan over low heat, combine crushed candies and corn syrup; stir constantly.
• Spoon melted candy into the well of each plastic spoon. Place spoons on prepared pan with their handles on the edge of the pan to keep the spoons level. Cool at room temperature until candy hardens. Store in airtight containers.