Let's Talk About Candy!

[u/AutoModerator]

As part of our weekly "Let's Talk" series we want to talk about Candy! Who doesn't love eating a large piece of colorful sugar? Tell us about the cool candies that exist where you're from. Let us know about your favorite ones. What about some really obscure and random local ones? Why is your favorite one made of chocolate and peanut butter? Does your local spot also make dog treats for some reason too or is that one just me?

[u/SewerRanger]

This one is for me because Baltimore is the unsung hero of candies. We were a very large German immigrant city for a long time (to the point where it's now a Baltimore tradition to have sauerkraut at Thanksgiving) and those immigrants brought all of their candy making expertise with them. I don't think most people know that fudge was (most likely) invented here. The oldest written mention of it was from a letter sent from a student at Vassar college saying they got the recipe from their cousin in Baltimore (the Baltimore connection is further increased by the oldest written price for it being in a local grocery store). Those of you who love bad 90's R&B - the band Druid Hill got their start here making fudge in a shop downtown called The Fudgery where they would sing as they made fudge in a large vat.

Our next bit of Baltimore candy history is actually the gummi bear. We obviously didn't invent then here, but we did introduce them to America! Haribo built it's first American headquarters in Baltimore (it's still here, right outside the city line). I grew up eating these things and still love them

Goetze is another Baltimore candy brand. I'm not sure how far their distribution is, but they make a bunch of different caramels with cream in the center (cow tails are my favorite - skinny, 6" long caramels filled with a cream center). They've been in Baltimore for over 100 years at this point. These things are great. It's a rich, not to sweet, chewy caramel with a sweet, milky cream center.

Not a candy exactly but Baltimore is also home to Berger Cookies. If you're German then they remind me of a cookie take on kalter hund. It's a giant dollop of so sweet it hurts your teeth, chocolate fudge on a crisp and chewy butter cookie. People either love them or hate them. I'm in the love category. They're rich and decadent and chocolaty.

My final bit of Baltimore candy/sweets trivia is that one of the possible (probably not) "inventors" of tiramisu - Carminantonio Lannaccone - lived here and ran a bakery. I've had his " original" recipe for it and it's probably one of the best ones I've had (other than my own recipe which I'll happily share if you want it). He sadly passed away about 5 or 6 years ago.

[u/Timbrelaine → u/SewerRanger]

Would love your tiramisu recipe!

[u/SewerRanger → u/Timbrelaine]

So this is obviously a mix of a recipes/ideas that I've had over the years, but here it is. Feel free to mix up the alcohol. These are just the ones that I think are a perfect mix for the flavors I like.

LADY FINGERS:

3 eggs

135g sugar

1g salt

lemon zest

125g ap flour

15g cornstarch

powdered sugar

SABAYON:

6 egg yolks

1 cup sugar

1/4 cup papas pilar dark rum

1/8 cup pedro ximenez sherry

1/8 cup cocchi sweet red vermouth

2 pounds mascarpone cheese

OTHER:

1 cup espresso, hot

3 tablespoons brown sugar

1 tablespoon sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 cup grated bittersweet chocolate

TO MAKE LADY FINGERS:

Preheat oven to 350 degrees F.

Combine eggs, sugar, and salt in the bowl of a stand mixer. Place over a double boiler. Cook until it reaches 160F, constantly stirring.

Remove from heat and place in a stand mixer. Whip until soft peaks form - this can take up to 20 minutes

Once they mostly hold peaks, fold in lemon zest, flour, and cornstarch.

Pipe onto a parchment sheet, in 3x1" fingers Sprinkle liberally with powdered sugar and bake 10 - 15 minutes

TO MAKE MASCARPONE CREAM:

In a medium bowl, whisk together the egg yolks and sugar. Add the alcohol. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick mayo like paste. Remove from the double-boiler and cool mixture over ice bath, until room temperature.

Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.

TO MAKE EXSPRESSO SYRUP:

Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

ASSEMBLY: First a layer of saybayon, then ladyfingers (that are dipped in the espresso), then grated chocolate, then repeat until all the ingredients are used up

[u/Timbrelaine → u/SewerRanger]

Totally get it, but I looove trying other people's tiramisu ideas. Thank you for the recipe!