Sriracha Caramel Brussel Sprouts

Print Recipe
Sriracha Caramel Brussel Sprouts
Sriracha Caramel Brussel Sprouts also found on www.classandfab.com.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425. While the oven is heating, wash and trim brussel sprout ends. If the sprouts are really large, cut them in half.
  2. Prepare a baking sheet lined with foil. Spray generously with non-stick cooking spray. Toss sprouts with oil and bake for 15-20 minutes or until crispy.
  3. While the sprouts are cooking, place the sugar in a saucepan. Cook stirring with a high heat spatula until amber. Slowly pour in lemon juice, fish sauce, sriracha, garlic, and ½ c hot water. The sugar syrup may clump but keep cooking it until it melts and reduces. Add black pepper, remove from heat and set aside.
  4. Put sprouts in a serving dish and generously pour the sauce over them. Serve immediately.

Fairy Marshmallows

Print Recipe
Fairy Marshmallows
These colorful, squishy, pretty and fantastic globs of love are perfect for kids parties, easter, and more! I gave them to my little nieces who gobbled them up with HUGE smiles on their faces. A friend of mine even said they tasted better than the kind you buy at the store, thanks, Jenn! 🙂 Anyway, they’re a must and pretty easy to make. The only drawback are the dishes, womp womp…
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Instructions
  1. Lightly cover a 9×13 pan with nonstick spray; line with parchment paper. (This will help keep the parchment paper in place).
  2. Pour 1/2 cup water into a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
  3. In the meantime, put 1 cup water, sugar, and honey in a small medium saucepan over medium heat. Cook until sugar dissolves. Once sugar dissolves continue to cook the mixture without stirring until temperature reaches 240 degress F, about 12-15 minutes. Remove from heat and dip the bottom of the saucepan in a metal bowl filled with ice water and allow to cool to 210 degrees F. (this will happen very fast)
  4. Pour slightly cooled syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Working quickly, divide mixture into four separate bowls and mix in food color (one color to each bowl). Using a lightly oiled spatula, scrape and layer each color into prepared pan. Using a lightly oiled knife or offset spatula drag and swirl it through the mixture to create a marbled effect. Do not over do. Smooth top surface (surface may not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight. Use a lightly oiled serrated knife and slice into 1 inch cubes. Cover cut sides with cornstarch and confectioner sugar mixture. Marshmallows will keep in an airtight container for up to 5 days.
Recipe Notes

-Have at least 3 spatulas on hand.

-Spray them with non-stick spray before even thinking about touching the marshmallows.

-When lowering the temperature of the candy mixture, put the sauce pan in a bowl of ice water- this will cool the whole amount faster.

-always. always, always use a candy thermometer and never under or over cook

-I like gel colors, not the liquidy watered down mess from the grocery store.