Buffalo Cuisine
- Matt
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They make sponge candy using molten sugar, just like used for an unflavored lollipop, and they add baking powder, which makes it froth. It's then poured onto a cold baking sheet and allowed to harden. Since the "sponge" part is mostly air with a lattice of sugar, it just melts in your mouth, and is not hard like hard candy. It also has a slight acidic quality because of the baking powder that was added. The sponge is cut into squares and coated in chocolate. Head on over to Watsons for what I consider to be an excellent variety of sponge. http://watsonschocolates.com/
- Kelly
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you meant baking soda - not baking powder. and I only know because it's also used in making peanut brittle - same reaction.
I am strong, because I've been weak.
I am fearless, because I've been afraid.
I am wise, because I've been foolish.
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My NYFalls.com Team Page
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I am fearless, because I've been afraid.
I am wise, because I've been foolish.
- Unknown
My NYFalls.com Team Page
Scenes from a Public Market
New York Historic
- Matt
- President
- Posts: 13374
- Joined: Sun Apr 23, 2006 5:01 pm
- Camera Model: Olympus OMD EM-1 m1, m2; Panasonic GM5, Osmo Pocket
- Location: Rochester, NY
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Shhhhh. Don't give away the secret ingredient or Buffalo's economy will tank.
[spoiler]You can use baking soda and vinegar, or skip the vinegar taste and use the powder wich has a flavorless acid already in the mix.[/spoiler]
[spoiler]You can use baking soda and vinegar, or skip the vinegar taste and use the powder wich has a flavorless acid already in the mix.[/spoiler]
- Kelly
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- Joined: Sun Jun 08, 2008 9:23 am
- Camera Model: Canon EOS 50D, EOS 7D Mi & ii, Rebel t3i, Canon M50
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Well crap. Sometimes I wonder if there's anything you don't know.
[spoiler]And that flavorless acid might be - cream of tartar? I have a big thing of it in my cupboard - and only use it rarely - when I make a lemon pie. Now I know I can whip up my own little batch of baking powder! Also, the only acid really in peanut brittle is the nuts - but the baking soda still makes it bubbly......not quite sure here - so are the nuts acidic enough to cause the reaction or is there more to it.....I can find no candy recipe calling for baking powder. Where does your secret knowledge come from? [/spoiler]
[spoiler]And that flavorless acid might be - cream of tartar? I have a big thing of it in my cupboard - and only use it rarely - when I make a lemon pie. Now I know I can whip up my own little batch of baking powder! Also, the only acid really in peanut brittle is the nuts - but the baking soda still makes it bubbly......not quite sure here - so are the nuts acidic enough to cause the reaction or is there more to it.....I can find no candy recipe calling for baking powder. Where does your secret knowledge come from? [/spoiler]
I am strong, because I've been weak.
I am fearless, because I've been afraid.
I am wise, because I've been foolish.
- Unknown
My NYFalls.com Team Page
Scenes from a Public Market
New York Historic
I am fearless, because I've been afraid.
I am wise, because I've been foolish.
- Unknown
My NYFalls.com Team Page
Scenes from a Public Market
New York Historic
- Matt
- President
- Posts: 13374
- Joined: Sun Apr 23, 2006 5:01 pm
- Camera Model: Olympus OMD EM-1 m1, m2; Panasonic GM5, Osmo Pocket
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I'm not sure what acid is in Baking Powder. Baking soda will react slightly with anything acidic, even carbonic acid wich forms naturally in water. Don't use cream of tartar in candy unless you want taffy or another soft candy, since it prevents crystalization of the sugars. Use that tartar for 1. enhancing grape flavors. 2. keeping vegetable colors when boiled. 3. Making firmer homemake whipped cream 4. soft candy
- Kelly
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- Posts: 5601
- Joined: Sun Jun 08, 2008 9:23 am
- Camera Model: Canon EOS 50D, EOS 7D Mi & ii, Rebel t3i, Canon M50
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I am strong, because I've been weak.
I am fearless, because I've been afraid.
I am wise, because I've been foolish.
- Unknown
My NYFalls.com Team Page
Scenes from a Public Market
New York Historic
I am fearless, because I've been afraid.
I am wise, because I've been foolish.
- Unknown
My NYFalls.com Team Page
Scenes from a Public Market
New York Historic
- Matt
- President
- Posts: 13374
- Joined: Sun Apr 23, 2006 5:01 pm
- Camera Model: Olympus OMD EM-1 m1, m2; Panasonic GM5, Osmo Pocket
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no sponge candy? Don't they eat that for breakfast in Buffalo?
- Matt
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- Joined: Sun Apr 23, 2006 5:01 pm
- Camera Model: Olympus OMD EM-1 m1, m2; Panasonic GM5, Osmo Pocket
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I will be in Buffalo this weekend hitting up about 10 candy shops.
Although this place's selection is not what I'm looking for, I love the old decor (recently redone - I have been there when it looked just terrible)
https://maps.google.com/maps?q=Parkside ... 25987&z=17
Although this place's selection is not what I'm looking for, I love the old decor (recently redone - I have been there when it looked just terrible)
https://maps.google.com/maps?q=Parkside ... 25987&z=17