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molasses Archives - CIA Foodies Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:58:31 +0000 en-US hourly 1 https://www.ciafoodies.com/wp-content/uploads/2022/06/cropped-favicon-fire-white-32x32.png molasses Archives - CIA Foodies 32 32 Peanut Butter Nougat https://www.ciafoodies.com/peanut-butter-nougat/ Fri, 09 Feb 2024 17:31:19 +0000 https://www.ciafoodies.com/?p=164056 Makes one 9 by 13-inch slab All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made. […]

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]]> Makes one 9 by 13-inch slab

All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made.

Ingredients

Meringue

  • 1 large egg white
  • 3 oz (1/4 cup) light corn syrup
  • 1 tablespoon vanilla extract

Syrup

  • 1 lb (2 cups) granulated sugar
  • 6 oz (3/4 cup) water
  • 12 oz (1 cup) light corn syrup
  • 6 oz (1/2 cup) molasses

Additions and Coatings

  • 2 oz (3/4 cup) milk powder
  • 2 oz (1/2 cup) confectioners’ sugar
  • 9 oz (1 cup) peanut butter
  • 1 lb (1 1/2 cups) dark or milk chocolate, melted, tempered, or dark or milk compound coating, melted
  • Chopped toasted unsalted peanuts (optional), for garnish, as needed

Directions

  1. Lightly oil a 9 × 13–inch baking pan and an offset palette knife.
  2. Combine the egg white, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
  3. Combine the granulated sugar, water, corn syrup, and molasses for the syrup in a 2-quart saucepan, cover, bring to a boil without stirring, and insert a thermometer.
  4. When the syrup reaches 233°F, begin whipping the egg white on high speed.
  5. Continue cooking the sugar until it reaches 255°F. Remove immediately from the heat and pour the hot syrup into the whipping egg white in a constant stream.
  6. Continue whipping for 4 minutes after all the syrup has been added.
  7. While the whites whip, sift together the milk powder and confectioners’ sugar.
  8. Remove the bowl from the mixer and fold in the milk powder mixture by hand using a rubber spatula.
  9. Mix in the peanut butter by hand using a rubber spatula.
  10. Spread in the prepared baking pan using the offset palette knife.
  11. Allow the nougat to cool completely to room temperature, about 2 hours, or allow to rest overnight.
  12. Cut into 1-inch squares for individual candies or 1 by 4 1/2–inch strips for bars.
  13. Dip in chocolate or coating as desired.
  14. Mark the tops with the dipping fork, and, if desired sprinkle a little of the peanuts on top of each piece before the chocolate sets.

    DOUBLE PEANUT NOUGAT To provide a crisp texture, add 6 oz/1 cup chopped toasted (salted or unsalted) peanuts in Step 9.

Keys to Success

  • Sugar cooking temperature is critical to achieve the right firmness from the nougat.
  • If you want slightly firmer nougat, cook the sugar mixture to a temperature 3° to 4°F higher. For softer nougat, cook the sugar mixture to a temperature 3° to 4°F lower.
  • Mix egg whites on the mixer’s highest speed to achieve the best aeration.
  • Stream the hot syrup down the inside edge of the mixing bowl so that it goes into the whites and not on the whip or bowl.
  • Add the hot syrup to the egg whites in a moderate stream, neither very slowly nor in one gush.

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]]> Sweet Potato-Pecan Pie Bars https://www.ciafoodies.com/sweet-potato-pecan-pie-bars/ Tue, 23 Feb 2021 21:17:47 +0000 https://www.ciafoodies.com/?p=142787 Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

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]]> Makes one 9-in by 13-in pan

Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat.

Ingredients

Shortbread Crust

  • 1 3/4 cups all-purpose flour
  • 3/4 cup confectioners’ sugar
  • 6 oz (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Sweet Potato Filling

  • 1 lb sweet potatoes
  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup buttermilk

Pecan Topping

  • 3 eggs
  • 1/4 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup molasses
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted unsalted butter
  • 2 cups coarsely chopped pecans
  • 1 tablespoon bourbon (optional)

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9 × 13-inch baking pan, line it with parchment paper or foil, letting the ends hang over, and spray lightly with cooking spray.
  2. Make the shortbread crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and mix on medium speed until a smooth dough forms, 3 to 4 minutes. Scrape down the bowl as needed. Press the dough evenly into the prepared pan. Bake until lightly golden brown around the edges, 20 to 25 minutes.
  3. Remove the crust from the oven and raise the temperature to 450°F. Let the crust cool completely in the pan.
  4. Make the sweet potato filling: Lightly oil the outside of the sweet potatoes and bake until soft, 30 to 35 minutes. Remove the potatoes from the oven and lower the temperature to 350°F. Scoop out the flesh of the potatoes into the bowl of a stand mixer fitted with the paddle attachment.
  5. Add the butter, sugar, lemon zest, cinnamon, and salt to the bowl and mix on medium speed to combine, 3 to 4 minutes. Scrape down the bowl as needed. Add the eggs one at a time, scraping down the bowl after each addition. Add the buttermilk and mix just until combined, 1 minute.
  6. Spread the filling evenly over the crust.
  7. Bake until the filling is set, 25 to 35 minutes.
  8. While the filling is baking, make the pecan topping: Whisk together the eggs and sugar in a medium bowl. Add the remaining ingredients and mix to combine.
  9. Pour on top of the sweet potato filling and continue baking until fully set, 25 to 35 minutes more.
  10. Allow to cool to room temperature before cutting.

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