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Posted By RCI,
Monday, October 14, 2024
Updated: Friday, December 13, 2024
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Thanks to Starbucks and their iconic Pumpkin Spice Latte (also known as PSL), the arrival of fall is now synonymous with the warm, inviting flavors of pumpkin spice. This delightful blend of cinnamon, ginger, nutmeg, allspice, and cloves has transcended
the beverage world and found its way into an array of treats and confections.
Let’s dive into some delicious ways to satisfy those PSL cravings now through November with creative pumpkin spice-inspired confections!
Pumpkin Spice Caramel Apples
Why not elevate the classic caramel apple with a pumpkin spice twist? For a limited time only, Amy’s Gourmet Apples dips a granny smith apple in caramel, before coating it in white chocolate. Lastly, the bottom is coated with graham cracker crumbs and topped off with a drizzle of orange chocolate for a seasonal
spin.
Pumpkin Seed Bark with Sea Salt
Get inspired by the flavors of fall with a pumpkin seed chocolate bark. Lore’s Chocolates sprinkles crispy, candied spiced pumpkin seeds and sea salt on top of dark chocolate. Put your own twist on this idea by adding chopped nuts, dried cranberries, or even candy corn. Your customers
will love this festive treat!
Pumpkin Spice Truffles
Craft rich, creamy pumpkin spice truffles by blending chocolate ganache with pumpkin puree and spices. RCI member Speckled Hen Chocolate Company makes
a pumpkin truffle with real pumpkin, cream, butter, chocolate, cinnamon, ginger and nutmeg all piped into an adorable mini chocolate pumpkin shell.
Don’t have bite-sized pumpkin moulds? Consider rolling your pumpkin truffles in graham cracker crumbs or crushed pecans for an extra crunch.
Pumpkin Spice Popcorn
Add a twist to popcorn by drizzling it with white chocolate and sprinkling pumpkin spice seasoning on top. Trolley Treats adds
pumpkin candies to their festive fall popcorn mix. This sweet-and-salty treat is perfect for movie nights or cozy fall gatherings. Package it in festive bags for a fun, shareable snack!
Pumpkin Pie Peanut Butter Cups
If you love pumpkin and you love peanut butter, we can’t think of a better way to celebrate fall! Chocolate Chocolate Chocolate Company blends
natural peanut butter with pumpkin and pumpkin pie spices to make the ultimate fall confection. This concept could also be applied to a peanut butter meltaway recipe. Consider adding a sprinkle of crunchy graham cracker crumbs as a finishing
touch.
These confectioners are embracing the pumpkin spice trend in creative ways, offering a variety of delicious options to satisfy consumers’ fall cravings. So go ahead, indulge in the flavors of autumn and make the most of this pumpkin spice
frenzy!
Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, February 22, 2022
Updated: Wednesday, April 13, 2022
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If your candy thermometer has ever got in the way of stirring a bubbling hot candy concoction, then you’ll appreciate this week’s quick and easy hack. RCI member Hilliard’s Chocolates makes approximately 5,000 pounds of their signature almond toffee crunch each year. With all the stirring it takes to whip up that much toffee, the Hilliard’s team developed a simple, yet, innovative solution for keeping that sometimes pesky candy thermometer in its rightful place. As pictured above, Hilliard’s has screwed two eye hooks into their wooden paddle, so the thermometer slips right into place, preventing it from getting in the way while stirring. Even small adjustments like this can make a big impact in improving efficiency. Do you have any simple hacks that improve your efficiency in the candy kitchen? If so, we’d love for you to share on RCI’s Facebook page. Crave more?Click here to subscribe and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Follow us on Facebook for even more sweet inspiration. Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, August 18, 2020
Updated: Monday, August 24, 2020
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August is National Peach Month. Did you know the peach is actually a member of the rose family and originated in China? The two main varieties of peaches are (1) clingstone, which are characterized by flesh that sticks to the stone and (2) freestone know by flesh that is easily separated from the stone. When picking up peaches from the grocery store or farmers’ market, it’s safe to say green is definitely unripe, however, that rosy red color isn’t always an indicator of a peach’s ripeness. Different peach varieties have different amounts of red blush to their skin. According to the Illinois Farm Bureau, “the skin of yellow-fleshed varieties ripens to an orange tint, while the skin of white-fleshed varieties changes from greenish- to yellow-white.” Peaches with a slight give when pressed gently are ready to be used in the kitchen. Like many fruits, under-ripe peaches can be placed in a paper bag for two to three days to speed up the ripening process. Peaches are at their peak from June to the end of August, so if you’re looking for fresh ways to incorporate local peaches into your confections now is the time. Peach Pâte de Fruit
Pâte de fruit, French for “fruit paste,” is a great vehicle for highlighting fresh fruits of any variety. Interested in making your own peach pâte de fruit? Click here for the recipe from The Spruce Eats. Peaches and Cream Fudge
It’s creamy, it’s peachy and that’s something we can sink our teeth into. Make separate batches of peach and vanilla to create a beautiful swirl with the two colors. Click here for the recipe. Peach Pie Fudge
A white chocolate fudge as the base, freeze-dried peaches and peach pie flavoring--topped with a buttery crumble topping stirs enough curiosity to think this just might be even better than the real thing. Check out this recipe from Sweet Recipeas. Here’s wishing your summer kitchen adventures are just peachy! Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, July 21, 2020
Updated: Thursday, July 30, 2020
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August is the unofficial marshmallow month—with National S’mores Day on August 10 and National Toasted Marshmallow Day on August 30. Marshmallows originated in Ancient Egypt. They were made from the sweet, gooey sap extracted from the mallow plant and mixed with honey to make candy. The sticky treat was so good, it was reserved exclusively for royalty. We thought it fitting to elevate the marshmallow by debunking the idea that they’re just for campfires with five ways to celebrate with marshmallows. Gourmet Marshmallows
There’s nothing quite like homemade marshmallow. Put the jet-puffed variety to shame and experiment with this recipe for gourmet marshmallows from Delish.com. Plus, we’ve got troubleshooting tips from RCI’s past blog post—click here to read more. S’mores Fudge Bars
Made with a buttery graham cracker crust, generous layer of rich chocolate and topped with gooey toasted marshmallow, these s’mores fudge bars would be difficult for anyone to pass up. Fun fact: According to the National Confectioners Association (NCA), more than 50 percent of all marshmallows sold are eventually toasted over a fire each summer (candyusa.com). Dark Chocolate Salted Caramel Dipped Marshmallows
Salted caramel amps up the flavor of chocolate-dipped marshmallows. With flavors this sophisticated, forget the campfire—crank up the kitchen torch and pass the graham crackers. Fluffer Nutter Bites
Love marshmallows? Love peanut butter? Who doesn't?! Don’t miss this recipe for gooey and crunchy Fluffer Nutter Bites. Get the recipe here. Roasted Marshmallow Toppings Kit
If they can build it, they will come. Bundled take-home kits have been a popular option for people spending more time at home. Let consumers build their own roasted marshmallow bar with a bundled kit that’s perfect for small gatherings or an easy after-dinner treat. This twist on s’mores replaces chocolate bars with chocolate sauce and caramel sauce to coat toasted marshmallows before rolling them in any variety of crunchy topping like roasted nuts, pretzel pieces and crushed candy bits. Don’t forget to include wooden skewers as part of your kit. Highlight your gourmet treats this summer with fun ways to celebrate marshmallows. Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, February 26, 2019
Updated: Monday, April 27, 2020
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Looking for ways to improve efficiency and cut down on the mess when making marshmallows? Here’s some quick expert tips for cutting, dusting and packaging your marshmallows.
Cutting
When cutting small batches of marshmallow, RCI members have recommended the following ways to be most efficient:
- A guitar cutter works, but it really depends on how soft your marshmallow recipe is. As an alternative, a sharp pizza cutter works well too. – J. Sofia, Cargill Cocoa & Chocolate
- We use a lightly buttered, sharp, thin-bladed knife. [We re-apply the butter] every 2 or 3 rows. It's a bit slow, but eliminates the need for corn starch, which I found made the marshmallows difficult to coat. –W. Spence, Spence Candies
Dusting
Dusting marshmallows is an important step to preserve that soft and pillowy texture that we desire. Traditionally candy makers use powdered sugar or corn starch to keep marshmallows from drying out and becoming hard. Aside from the cloud of dust they leave everywhere, a coating of powdered sugar can make your already sweet marshmallows too sweet and corn starch can make it difficult for chocolate to stick to the marshmallow.
As an alternative to the traditional corn starch and powdered sugar, try replacing them with dextrose or fondant sugar (such as Amerfond® Fondant Sugar). Both products will help you achieve the desired affect and with less the mess. For marshmallows bound for the enrober, adding a little dextrose to the top and bottom will also help the chocolate stick.
If air bubbles are a problem when enrobing square confections, like marshmallows, send them through your enrober corner first. Your products will receive better chocolate coverage from the fountains on the enrober and you will decrease the chance for bubbles to appear on the tops.
Packaging
Have you ever noticed condensation (or worse, mold) on the inside of your marshmallow packaging? If so, you may be cutting and packaging your marshmallows too soon. Of course you want your marshmallows to be as fresh as possible, but 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, dusting and storing it.
If you’ve ever questioned whether making your own marshmallow is worth the hassle, these expert tips will not only make your job easier, they will leave your customers wanting more of these fluffy confectionery wonders!
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, February 19, 2019
Updated: Monday, April 27, 2020
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So, it’s February! And how are those New Year’s resolutions coming along?
Whether you made a resolution to improve your business this year or not, now is a great time to evaluate the goals you do have and measure your progress since setting those goals. Experts agree measuring your progress on an ongoing basis is a vital part of successfully attaining goals.
If you aspire to learn more about chocolate and expand your candy making skills, we’ve pulled sample questions from RCI’s Chocolate Boot Camp® “School of Knowledge” quiz, as a way to help you take a pulse of your chocolate knowledge.
1. Which of the following steps of cocoa bean processing must take place within the growing country?
A. Conching
B. Winnowing (shell removal)
C. Fermentation
D. All of the above
2. When tempering chocolate, what percentage of solid fat crystals is desired when process is complete?
A. 0.1 - 1.0%
B. 1.5 - 4.0%
C. 5.0 - 8.0%
3. Which of the following will contribute to bloomed bottoms?
A. Cold belt temperatures
B. Using chocolate in bottomer
C. High-viscosity chocolate
D. All of the above
4. When removing confections from freezer storage, typical temperature profile is:
A. 0°F - 30°F - 70°F
B. 0°F - 40°F - 70°F
C. 0°F - 50°F - 70°F
Now that you've completed the sample quiz, ask yourself, how confident do you feel in your answers? Would you qualify for master chocolatier status or could you use a refresher on the subject? See post #295 for the answers.
Warren Buffet once said, “The best investment you can make is an investment in yourself, the more you learn the more you’ll earn.” Whether you're a veteran chocolatier or a newcomer to the industry, if you aspire to learn more and expand your candy making skills, consider ways to invest in your education. Thankfully education is more accessible than ever before! Education is available in all different formats; print, webinars, podcasts, seminars and workshops, certifications and courses, even in-person meetings such as trade shows or local networking events. Experiment with different learning formats to find out what works best for you.
Want to learn more about RCI’s upcoming events and education? Click here to receive notifications about when registration opens for events and education courses, like RCI’s Chocolate Boot Camp and Annual Convention & Industry Expo.
Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.
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Posted By RCI,
Tuesday, December 11, 2018
Updated: Monday, April 27, 2020
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With the holidays upon us, we’re sharing a quick and easy tip for achieving softer creams.
Did you know the type of corn syrup you use can affect the texture of your creams? Get softer, creamier creams by using corn syrup with a higher dextrose equivalent (DE).
Problems with creams that dry out? Corn syrup with a higher dextrose equivalent will create greater humectancy (or moisture retention) within your creams.
RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.
Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, September 18, 2018
Updated: Monday, April 27, 2020
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Thanks to Starbucks for introducing the world to the Pumpkin Spice Latte (affectionately known as PSL) fifteen years ago, no other flavor quite signifies the arrival of fall like pumpkin spice. The seemingly heartwarming marriage of cinnamon, ginger, nutmeg, allspice and cloves can now be found in everything from coffees and teas, to cookies, breakfast cereal, skin care and, yes, even deodorant.
In honor of National Pumpkin Spice Day on October 1, we’re sharing a couple of our member’s favorite pumpkin spice ideas to help inspire ways you, too, can satisfy your customers’ PSL cravings.
Pumpkin Spice Caramel
Dolle’s Candyland of Ocean City, Maryland can testify to the PSL craze after great success incorporating ground cinnamon, ginger and nutmeg into their secret caramel recipe to create Pumpkin Spice Caramels.
Pumpkin Seed Brittle
Joy Lyn’s Candies of Paradise, California replaces the nuts in their signature brittle with toasted pumpkin seeds, along with a dash of pumpkin pie spices, to make their Pumpkin Seed Brittle for the fall season.
Take inspiration from these candy makers to create your own sweet nod to Pumpkin Spice Day…or season! Here’s a list of confections that could be fun to experiment with by adding your own creative PSL spin.
- Bark
- Fudge
- Hot chocolate
- Homemade marshmallows/s’mores
- Popcorn
- Truffles
Comment below and let us know which PSL confection you think is most worthy of celebration on Pumpkin Spice Day.
RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices. Review past blog posts for quick and actionable tips to apply to your business. Look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox.
Not a member? Click here to learn how RCI can help you build your sweet business.
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Posted By RCI,
Tuesday, July 10, 2018
Updated: Monday, April 27, 2020
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Now that fireworks from the 4th of July have fizzled, it’s time to look forward to the next major holiday! Many Americans have already started making arrangements for Labor Day on September 3, while our Canadian friends may be counting down until Civic Day on August 6, however, any bacon fan worth their salt is already salivating for International Bacon Day(otherwise known as “IBD” by bacon fanatics) on September 2.
Even if you don’t regularly observe IBD, you can agree the salty flavor and crunchy texture of bacon, paired with sweet chocolate is a match made in hog heaven (okay, maybe just heaven). There’s a seemingly endless array of ways to pair bacon with chocolate. Whether you’re working with bits, chunks, strips or not-so-delicate bacon roses, this little piggy may bring with it different requirements from your local health department that you should be aware of before you grab that skillet.
Here’s some ideas, if you decide to go whole hog:
If you don’t want to take the risk of using real bacon in your recipes, consider using bacon flavoring or smoked bacon sea salt for a more subtle flavor. Make your bacon confections sizzle by sprinkling with Sizzling Bacon Candy. Check out this past post about how to preserve the pop when incorporate popping candy into a truffle center.
If you really want to make your local bacon fans squeal, ask your fans to share ideas for bacon-related confections they’d like to see at your shop or let them vote for their favorite once you’ve narrowed down some realistic options. Not only is this sure to create some excitement amongst your fans, it will help identify if you have enough of an audience to really bring home the bacon!
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Posted By RCI,
Tuesday, June 12, 2018
Updated: Monday, April 27, 2020
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With National Almond Buttercrunch Day at the end of the month, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.
ALL ABOUT THAT CRUNCH
According to Walter Richmond, author of Choice Confections, this buttery and crunchy treat is “one of the finest confections made.” So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.
Use the following formulation to adapt this classic recipe in your own candy kitchen.
Maybe it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking to gain a better understanding of how to make great buttercrunch (or toffee) with consistency or how to make corrections when issues arise, make plans to attends RCI’s upcoming Caramels, Toffees & Brittles course August 15-17, 2018 in Baltimore, Maryland. Caramels, Toffees & Brittles offers students optimal hands-on learning experience while benefiting from the knowledge and skills presented by confectionery and chocolate experts.
Caramels, Toffees & Brittles is open to both RCI members and non-members. Event organizers encourage those interested to register now, as the course is limited to the first 24 registrants. For detailed course information, visit www.retailconfectioners.org/caramels.
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