Science and candy lovers, you’re in for a treat (and in more ways than one). Ann Reardon of How To Cook That is back with an awesome DIY recipe and art project, all in one — rock candy edible geodes! These are so cool, it’s hard to believe they’re not actual geodes.
These beautiful, edible rocks are not only easy to achieve, but they also make gorgeous and sparkly additions to any cake… or simply as gifts on their own.
Via How To Cook That, the recipes and directions are as follows:
Fondant shell
- 350g (12.35 ounces) fondant
- black and brown coloring
Using aluminum foil make a bowl into a rock shape and line with another sheet of aluminum foil.
Marble some grey, black and brown shades of fondant as shown in the video and roll it out.
Roll out some white fondant and place over the top of the colored fondant.
Place the fondant (rock color down) over the aluminum foil bowl. You can leave this to dry out or use immediately.
Marble some grey, black and brown shades of fondant as shown in the video and roll it out.
Roll out some white fondant and place over the top of the colored fondant.
Place the fondant (rock color down) over the aluminum foil bowl. You can leave this to dry out or use immediately.
Supersaturated sugar solution
- 3 cups sugar
- 1 cup water
- A few drops of food coloring
- A few drops of flavoring
Heat the sugar and water in the saucepan and stir until completely dissolved. Remove from the heat.
Allow supersaturated sugar solution to cool slightly and then pour into the fondant shell. Leave overnight for crystals to form.
Remove any excess crystals that have formed in the middle, turn upside down and leave to dry out.
Using a sharp knife, trim off excess fondant around the level of the sugar crystals.
Allow supersaturated sugar solution to cool slightly and then pour into the fondant shell. Leave overnight for crystals to form.
Remove any excess crystals that have formed in the middle, turn upside down and leave to dry out.
Using a sharp knife, trim off excess fondant around the level of the sugar crystals.
Chocolate shell
- 10.58 ounces white chocolate melts or candy melts
- 2 Tbsp cocoa powder
Make an alfoil bowl as shown in the video and pour in the hot sugar solution, completely wrap in alfoil and leave for 48 hours for crystals to form. Tip off excess sugar solution, peel off alfoil and leave upside down to drain.
Melt some candy melts or white chocoalte melts and pour over the back of the candy shell. Once set add some cocoa powder to the remaining melts and pour over the top of the white chocolate.
Trim to the edges of the crystals.
Melt some candy melts or white chocoalte melts and pour over the back of the candy shell. Once set add some cocoa powder to the remaining melts and pour over the top of the white chocolate.
Trim to the edges of the crystals.
Isn’t this such a cool, creative idea? It not only looks fabulous, but it tastes delicious, too. Please SHARE this with your friends on Facebook!
H/T: How To Cook That
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