Is it possible to use hard candy in cakes???
I have a bunch of hard candies laying around and was wondering if, after being melted (either in the microwave or double boiler) they could be blended into a cake batter to flavor it? It was most likely be from a white cake mix (I'm in a rush and want something quick). I'm worried they might solidify, but the cake mix doctor posted a recipe which called for melted white chocolate which is also a solid at room temperature. Any tips/opinions?
My gram a used to make stained glass cookies by crushing multi colored candies together and making rolled sugar cookies but cutting a hole in the center of the cookies. Put a sprinkle of candy dust and then the cookie over it so the candy is in the hole and it looks tidy. Bake. They come out beautiful. Its not cake but it uses up the candy. I would be hesitant putting it in batter. But try a tiny bit out before you trash the whole batter. Why not?
You'd have to work pretty hard to melt them, I reckon, if we're talking peppermints or butterscotch discs or the like. Hard candy has to get to the neighborhood of 300 degrees before it reaches the right sugar-water ratio. You would absolutely have to add water or something similar to get it to a liquid stage and at that point I'd worry that you're just going to mess up the chemistry of your mix. White chocolate's not comparable -- its melting point is in the body-temperature range.
But couldn't you chop up the candies and put them in a filling or frosting? It would help to know what kind of candies you're talking about, too, since the difference between a peppermint and, say, a Werther's is pretty big.
Thanks for your reply, LaureGrace. I have a ton of hard candy left over from a ten-pound bag I bought for a candy bowl, and, since it was an assortment, it includes peppermints, chocolate mints, werthers, and blue mints. I was thinking maybe combine the candy with the oil the second it melts (before it has time to solidify), but my thouhgt process was probably a little naive.
Yeah, I think it won't mix with the oil.
But it just occurred to me that the peppermints, chopped finely and folded into the batter, would work -- they'd partially dissolve rather than having to "melt" -- and then you could add more to the frosting! I think it would be delicious. You could get rid of a cup or two that way, at least.