These kids today!!! They think peanut butter cups come from a wrapper and that marshmallows come from a plastic bag. They probably don’t even know what pulled sugar is… But wait… Come to think of it, how do you get the peanut butter into the center of a peanut butter cup? And what, really, is a marshmallow? Candy has always been a somewhat magical thing – bright colors, fanciful shapes and seductive sweetness – introduced to us in childhood before we ever thought to ask where these things come from or how they’re made. While some examples, such as fruit coated with melted sugar, may be self explanatory and obvious, even grown-ups retain a sense of wonder when watching a skilled chef practice the art of pulling sugar. If you’ve never witnessed such a thing, or tasted all natural, hand made candy (and even if you have), you won’t want to miss this class. Pastry chef Ashton Keefe will make you feel like a kid again with a pulled sugar ribbon-candy demonstration but she’ll also sweep away the curtain of mystery as you learn to create some classic candies in your own kitchen. With exact amounts and precise temperature measurements, candy making has always had a bit of a scientific quality to it; but you won’t find any high fructose corn syrup or artificial stabilizers here. You’ll be making old-fashioned candy with natural, organic ingredients – the way they did back when it really did feel like a magical thing – and then, just in time for Halloween, you’ll be ready to recreate that magic in your own home.
Recipes: Peanut Butter Cups, Mounds Candy Bar, Marshmallows, Caramel Fleur de Sel Candies, Chocolate Bark, plus a Pulled Sugar Ribbon Candy Demonstration
Class Type: Individual, hands-on cooking class
Class Notes: Learn the art of candy making using natural, unprocessed ingredients and never compromising sugary good flavor. Just in time for Halloween!
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com and www.ashtonkeefe.com. Contact Ashton