Candy thermometers can be used to make desserts such as rochers, macarons, marshmallows, fudge, caramels, and more!
Candy thermometers will sit on the edge of your saucepan, without having to touch it unlike a pen thermometer.
Almond Toffee Rochers
Almond toffee rochers are made by combining toffee, toasted almonds, and melted chocolate.
The toffee pieces are made by making caramel and heating it until it reaches 140 degrees C. Caramel is poured onto a prepared baking sheet fitted with a silicone mat, and then its let to solidify.
The caramel is broken up into small toffee pieces with a mallet, which will fill the chocolate caramel nut clusters with crunch.
Slivered almonds are toasted to create the almond aroma for the almond rocher dessert.
You can use dark or milk chocolate to make almond toffee rochers.
Rose marshmallows are floral flavored gooey dessert marshmallows.
In a saucepan over medium heat, corn syrup, granulated sugar and water are heated until 240 degrees F (firm ball on the candy thermometer).
Gelatin is whisked together with water, and then the corn syrup mixture is whisked into the gelatin and beat together for about 10 minutes.
Rose water extract is added to the marshmallow base, and then it’s poured into a prepared pan.
Dried rose petals are sprinkled on top of the marshmallows, and then let it sit overnight.
Fudge is a soft, sweet dessert you can make with a candy thermometer.
You can make different flavors of fudge including vanilla, chocolate, cookies and cream, and more!
Vanilla fudge is made by adding double cream, milk, butter, caster sugar, and muscovado sugar into a saucepan over low heat to initially melt the butter.
Vanilla fudge is heated on medium heat until it reaches 116 degrees C and then it is removed from the heat source until it reaches 110 degrees C.
Vanilla extract is added and stirred into fudge to flavor the dessert.
Fudge is poured into a prepared baking pan, and set to cool to room temperature.
Macarons are cookies that have a soft shell that melts in your mouth, and a filling that is typically buttercream icing, chocolate ganache, caramel sauce, or jam.
Macarons are made by heating together sugar and water until it reaches 118 degrees C.
Egg whites are whipped in a stand mixer until foamy, and then the syrup is streamed down the side of the stand mixer while it’s mixing on low speed.
Italian meringue is whipped until the bowl is only warm, and not burning hot anymore.
In another bowl, almond flour, icing sugar, and more egg whites are mixed together to create a paste.
Half of the Italian meringue is mixed into the almond paste until it’s fully combined.
The other half of the Italian meringue is mixed into the almond paste, creating macaron batter.
Macaron batter is piped onto a prepared baking sheet fitted with parchment paper or a silicone baking mat.
Macarons are let to dry for 30 minutes, and then baked in the oven to create a soft cookie shell.
Macaron shells can then be filled your favorite macaron filling.
Peanut brittle is a hard candy with roasted peanuts throughout.
Peanut brittle is prepared by combining water, sugar, and corn syrup into a saucepan over medium heat until it reaches 240 degrees F.
Peanuts are added to the candy, and then its heated again until it reaches 300 degrees F.
Peanut brittle is removed from the heat source, and then a mixture of baking soda, water, and vanilla extract is added to the candy and stirred together.
Peanut brittle is poured onto a heated prepared baking sheet, and set to cool and harden.
Homemade caramels are soft and chewy caramels you can cut and portion out to small individual pieces.
Homemade caramels are made by heating together butter, sweetened condensed milk, corn syrup and brown sugar is a saucepan over medium heat until it reaches 235-245 degrees F.
As soon as it reaches temperature, it is removed from the heat source, and vanilla extract is stirred into the caramels.
Caramel is poured into a baking pan, and set to cool and solidify.
Chocolate Dipped Seafoam Candy
Chocolate dipped seafoam candy is a crunchy candy that melts in your mouth as soon as you bite into it.
Seafoam candy is made by mixing together brown sugar, white sugar, and corn syrup in a saucepan over medium heat.
Sugar is stirred constantly until it reaches 285 F.
Sifted baking soda is gently stirred into the seafoam candy, creating the bubbles.
Seafoam candy is poured into a prepared baking pan, and let to cool and solidify.
Seafoam candy is broken into pieces, and then dipped into melted chocolate and set to harden.