It’s impossible not to love the recipes from the Sally’s Baking Addiction blog. I’ve found that whenever I need an easy recipe, I can just check the archives. Pumpkin cookies? Check. Easy brownies? Check. It’s an amazing reference for quick and easy recipes to whip up for a party or to bring into school and work.
I’ve gotten a lot more into trendy exercise classes lately. And in one class, I was telling another girl on the course that about how, basically, I exercise so that I can eat what I want without having to buy new clothes. “No!” another woman screeched at me, “don’t eat the cheesecake! Don’t do it!” Umm, ok. I do get that some people are working on becoming healthier – cutting out all sugar while increasing exercise, but for me? I don’t want to live a life without really loving what I’m eating. It’s about being kind to yourself and denying myself anything delicious just doesn’t sound like it would make me happy.
So since I’m obsessed with candy, I was absolutely delighted that Sally’s new cookbook, Sally’s Candy Addiction, focused on candy – I love nothing more than treating myself to a little piece of fudge or truffles. But I also am incredibly intimidated by my candy thermometer. (Not helped by Beardy Husband’s insistence that really, it’s so easy – says the engineer!) So I found Sally’s helpful hints on how exactly to make the candy to be incredibly helpful. Saltwater taffy is not really a thing in the UK (instead, they have rock, which is a hard candy. It’s nice and all, but so not the same thing!) And I love, love vanilla creams, so if I’m making them, they are going to be gone in about ten minutes!
But the cookbook doesn’t just include basic candies. There’s a seasonal section (in addition to the pumpkin spice toffee below, there’s some peppermint truffles which would be perfect for Christmas, and some red wine truffles I’ll definitely be giving to Beardy Bestie Fran as a Valentine’s Day gift) and a section making baked goods from candy recipes. So you can either use the homemade candies or the store-bought version to make these delicious baked treats!
I absolutely loved this cookbook and I can’t wait to see what what topic Sally chooses to tackle next!
Pumpkin Spice Toffee (from Sally’s Candy Addiction)
150g pecan pieces
225g unsalted butter
120ml warm water
1 teaspoon light corn syrup
1 teaspoon pumpkin pie spice
170g white chocolate
1 teaspoon cinnamon
Roast the pecans until lightly brown.
Melt the butter in a saucepan, then add in the water, 200g of sugar, and corn syrup. Gently heat until the sugar dissolves, then bring to a boil until the mixture reaches the soft crack stage (143C). Remove pan from heat and mix in pumpkin pie spice and 2/3 of the pecans. Spread mixture out on a lined baking tray – make sure the layer of pecans is thick.
Chop up the white chocolate and spread it on top thinly. Now, when Beardy Mum was making this recipe, she noted that the heat wasn’t enough to melt the white chocolate on its own, so she did some pre-melting to be safe.
I received a copy to review from Race Point Publishing, but all opinions are my own.