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Posted By RCI,
Tuesday, October 18, 2016
Updated: Wednesday, April 29, 2020
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Did you know the day after Christmas is National Candy Cane Day? But don’t wait until December 26, celebrate this iconic holiday treat all month! In this throwback tip from 2013, we’ve shared five creative and easy ways (plus a couple new ideas) to incorporate candy canes into your product mix and presentation for the holidays.
Candy Cane Tree
Forty-four boxes of candy canes were used to make this impressive candy cane tree! Make an impact in your holiday window display or size it down for an eye-catching centerpiece for a tabletop display. Click here to view a step-by-step tutorial.
Candy Cane Sweetheart Pops
With a box of mini candy canes, a lollipop stick and a bit of added heat, mould candy canes into hearts to frame your favorite holiday bark or dark chocolate. Plus, with the right color ribbon, this could easily double as a Valentine treat and a good way to use up leftover candy canes. Click here to view recipe.
Candy Cane Marshmallow
Sold separately or aside your own blend of hot cocoa mix, these festive peppermint marshmallows would add a pop of color to your shelf when packaged in clear candy bags. Click here to view recipe.
Candy Cane Rudolph
Embellish these antlered treats with white jelly beans and black sugar pearls for eyes and red Skittles for Rudolph’s signature red nose.
Candy Cane Bark Popcorn
Save the plain popcorn for decorating the Christmas tree! Give out samples of candy-sweet popcorn bark to your guests and watch it pop off the shelf! Click here for more details.
If you have creative candy cane ideas to share, leave us a comment below!
Tags:
Bark
Candy Canes
Candy Holidays
Candy Making
Chocolate
Creativity
Displays
Holidays
Ideas
Marshmallow
Merchandising
Peppermint
Popcorn
Recipe
Seasonal
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Posted By RCI,
Tuesday, May 10, 2016
Updated: Wednesday, April 29, 2020
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The season for s’mores is right around the corner. Variations of this classic summer treat continue to grow in popularity, but don’t let a rise in seasonal demand lead you rock-hard, dried-out marshmallows!
If you’re not enrobing the marshmallow, roll it in dextrose after it is cut to prevent it from drying out. For marshmallows bound for the enrober, adding a little dextrose to the top and bottom will also help the chocolate stick.
Some candy makers use powdered sugar for the same effect, however, the added sweetness from the powdered sugar may make your marshmallows too sweet.
Tags:
Candy Hacks
Candy Making
Marshmallow
Seasonal
S'mores
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Posted By RCI,
Tuesday, August 11, 2015
Updated: Wednesday, April 29, 2020
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Trendspotters from the 2015 Summer Fancy Food Show identified popular flavor profiles that just might tantalize your taste buds and inspire ideas for your own new product development.
Flower Power
Floral notes such as rose, lavender and hibiscus made a memorable appearance in products such as Belvoir Fruit Farms Elderflower & Rose Lemonade, Masala Pop Saffron Rose Popcorn, Rogue Creamery La-Di-Da Lavender Cheese and Vosges Haut-Chocolat Blood Orange Hibiscus Caramel Marshmallows.
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| Vosges Haut-Chocolatcovers marshmallows in burnt sugar caramel with blood oranges and hibiscus flavors, chocolate and tops it with black salt. |
Cocktail Culture
Spirits, wine, and beer inspire flavors and ingredient pairings like Bissell Maple Farm's Pappy & Company Bourbon Barrel-Aged Syrup, Brooklyn Brine Co. Hop-Pickles, Colonel Pabst All Malt Amber-Lager Worcestershire Sauce and L.A. Creamery The Manhattan.
Go Ginger
An honorable mention, so to speak, goes to ginger as another hot flavor trend (pun intended) for 2015.
Tags:
Candy Making
Caramel
Chocolate
Flavors
Floral
Ginger
Ice Cream
Lemon
Liquor
Marshmallow
New
Photos
Popcorn
Recipe
Trends
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Posted By RCI,
Tuesday, August 4, 2015
Updated: Wednesday, April 29, 2020
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As you likely know, s’mores as a flavor and product has become quite the consumer craze. This week’s blog tip is to capitalize on the craze and celebrate National S’mores Day which is Monday, August 10. Here are a few fun s’mores ideas we found on Pinterest to help get your creative juices flowing. Remember, if you make your own marshmallow, s’mores are a great way to showcase it!
Tags:
Candy Holidays
Candy Making
Ice Cream
Marshmallow
Photos
Popcorn
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Posted By RCI,
Tuesday, July 29, 2014
Updated: Thursday, April 30, 2020
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As you likely know, s’mores as a flavor and product has become quite the consumer craze. This week’s blog tip is to capitalize on the craze and celebrate National S’mores Day which is Sunday, August 10. Here are a few fun s’mores ideas we found on Pinterest to help get your creative juices flowing. Remember, if you make your own marshmallow, s’mores are a great way to showcase it!
Tags:
Candy Holidays
Candy Making
Ice Cream
Marshmallow
Photos
Popcorn
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Posted By RCI,
Tuesday, October 1, 2013
Updated: Thursday, April 30, 2020
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National Candy Corn Day is just a few weeks away (October 30). Therefore this week’s tip includes four creative candy corn-themed confections to incorporate in your fall product mix.
1. Candy Corn Marshmallow
Do you have creative candy corn ideas? Share them in the comments below!
Tags:
Candy Holidays
Candy Making
Holidays
Marshmallow
Photos
Seasonal
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Posted By RCI,
Tuesday, July 30, 2013
Updated: Thursday, April 30, 2020
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Since August 10 is S’mores Day and August 30 is National Toasted Marshmallow Day, we’re providing a quick marshmallow tip today.
Have you had issues with chocolate-covered marshmallows cracking? We’ve got a quick solution for you: boil your corn syrup for the marshmallow to get rid of the yeast. Here’s how it works, according to our expert panel:
Most 42DE corn syrup is contaminated in a small way with yeast bacteria. It doesn’t affect most products because the yeast is killed when the syrup is cooked above a boil. The problem comes when you are using it in marshmallow. - the syrup is added to the bob* after it is removed from the fire and never gets warm enough to kill the bacteria. To fix this, pre-weight the corn syrup for the marshmallow into a copper kettle and bring it to a very low boil. Don’t allow it to come to a rolling boil because that would remove too much moisture. Just as it begins to boil it should be removed from the fire. Do this early in the day and allow it to cool to room temperature before it is added to cooked portion of the marshmallow. A fellow candy maker did this and never had a cracked Easter egg again.
*What’s a “bob?” The bob is the sugar slurry that is cooked prior to adding the other ingredients. Bobs for cooked creams and fudges are pretty much the same - the flavor or texture comes from the added ingredients (i.e. chocolate into chocolate creams, strawberries into strawberry creams, etc.). Bobs are the basic beginnings for most cooked candies.
This tip was shared during an expert panel at an RCI regional event. Retail Confectioners International has great events just around the corner to help you stay connected! Visit retailconfectioners.org/events for information on our 2013 Fall Regional in Buffalo, New York and 2014 Winter Regional in Barbados this January.
Tags:
Candy Making
Marshmallow
Photos
Quality Control
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Posted By RCI,
Wednesday, January 11, 2012
Updated: Monday, May 4, 2020
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Making your own marshmallow? Congratulations!
We’ve got a tip to help you get the most out of your time and product. Don’t store your marshmallow too quickly! Be sure marshmallow is completely at room temperature before cutting and packaging. Marshmallow needs to breathe for a while or else the warmth may create moisture and you may experience mold on your product. A general rule of thumb is to let marshmallow sit overnight before cutting it and storing it. Also, think about what you are dusting your marshmallow with. Corn starch doesn’t allow it to continue to breath once packaged. Other options? We hear toasted coconut is pretty tasty!
If you have some marshmallow tips to share, please leave a comment! We want to create a community of sharing here at the RCI Tip of the Week blog.
Tags:
Candy Making
Marshmallow
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