The Distracted Cook loves to play board games. And one of everyone’s all time favorites is Candy Land. Remember sitting on the floor in the living room with your friends or sister playing until your Mom told you to come set the table for dinner? We couldn’t get enough of that game. And now, The Daring Kitchen has a new version for us. And The Distracted Cook just couldn’t wait to sit down and give it a try.
The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
The challenge was to make two different kinds of candy. One of these candies had to be a chocolate version and the other was up to the cook. Making truffles was one of the options and that is what The Distracted Cook opted to do, along with making up one candy of her own. That might not have been the best idea around, but it sure was fun.
After the ganache cools, using a scoop or teaspoon to remove some from the bowl, it is formed into a small ball and rolled in the nuts or sugar mixture.
First step was to put two cups of the tomatoes and 1 cup of sugar in the pan and cook it to 235 degrees on that candy thermometer. That was easy enough.
Here the tomatoes were before being dumped into the pot with the sugar. I also added a teaspoon of lime juice and two small basil leaves. Following a recipe that I found for fruit jellies, I took 1 Tablespoon of gelatin, 2 Tablespoons of lemon jello (just because I had it left over from a cake recipe and thought it would be good in here) and 1/4 cup of water and combined them.
After the tomatoes cooked to the 235 degrees, I poured the mixture into the gelatin-jello mixture and stirred it to combine it well. Then I used some non-stick spray to coat an 8×8 inch baking dish and poured the candy in.