Sour Passion Gummi Entrails Recipes

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5 TASTE LIME SLIME GARNISHED WITH MAD ROCKS



5 Taste Lime Slime Garnished with Mad Rocks image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 18 to 20 servings

Number Of Ingredients 12

1/2 cup sweetened condensed milk
1 tablespoon brown sugar
Pinch salt
3 limes, juiced
3 drops green food coloring
Powdered sugar, as needed
1/4 cup citric acid crystals
2 cups granulated sugar
1/4 cup light corn syrup
1 teaspoon baking soda
1/3 teaspoon lime oil
6 drops green food coloring

Steps:

  • For the lime slime: Put 3 cups water, the sweetened condensed milk, brown sugar, salt and lime juice into blender or food processor and pulse until smooth. Add the food coloring and pulse 2 to 3 more times. Pour the mixture into a strainer over a large bowl or pitcher. Reserve it in a refrigerator until ready to use.
  • For the mad rocks: Heavily dust a baking sheet with powdered sugar. Sprinkle 1 1/2 tablespoons of the citric acid over the powdered sugar.
  • Put the granulated sugar into a large saucepan and add enough water to completely dampen the sugar. Add the corn syrup. Place the saucepan over medium heat. To avoid crystallization, brush any sugar crystals down with a damp pastry brush or give them a light spritz with a spray bottle. Stir the mixture lightly until it starts to boil, then stop stirring. Lower the heat to medium, place a candy thermometer in the pan and let the sugar mixture come up to 305 degrees F. Remove the saucepan from the heat and set aside to cool down to 275 degrees F. Then add the baking soda, lime oil and green food coloring. Mix until incorporated. Pour the mixture over the prepared baking sheet and sprinkle with the remaining citric acid. Set aside to cool completely.
  • To assemble: When the mad rocks mixture is completely cooled, remove the hard pieces from the prepared pan and place onto a cutting board. With a mallet, break the mad rocks into tiny pieces. Dampen the rim of a fluted shot glass with the lime slime and dip into the mad rocks to completely cover the rim. Slowly pour the lime slime into the prepared shot glass. Serve immediately.

PACOCA



Pacoca image

Provided by Food Network

Time 1h10m

Yield sixteen 1-inch-squares

Number Of Ingredients 4

1 1/2 cups lightly salted peanuts, plus more for garnishing
1 1/4 cups light brown sugar
2/3 cup manioc flour
1/3 cup sweetened condensed milk

Steps:

  • Line an 8- by 8-inch baking pan with parchment paper.
  • Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
  • Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.

EXTREME SOUR GUMMIES



Extreme Sour Gummies image

Pucker up for these sweet and sour gummies, which pack some serious punch thanks to a secret ingredient -- citric acid -- which you can buy online or at any specialty baking store. Just make sure to enjoy them immediately once you've tossed them in the sugar mixture or they will become sticky.

Provided by Food Network Kitchen

Time 2h15m

Yield 100 gummy bears

Number Of Ingredients 5

Nonstick cooking spray, for the molds
One 3-ounce box flavored gelatin powder, such as Jell-O
2 tablespoons unflavored gelatin powder
2 tablespoons citric acid
1/4 cup sugar

Steps:

  • Put two 50-count silicone gummy bear molds on a baking sheet and lightly spray with nonstick spray.
  • Combine the flavored gelatin powder, unflavored gelatin powder, 1 tablespoon of the citric acid and 1/2 cup cold water in a small saucepan. Bring to a simmer over medium-low heat, stirring frequently so that the sugar does not stick to the bottom of the saucepan, about 4 minutes. Do not boil.
  • Pour the mixture into a small liquid measuring cup. With a spoon, skim off any bubbles that have formed. Carefully fill the molds and gently shake to ensure the mixture settles to the bottom. Refrigerate until set, at least 2 hours.
  • Combine the sugar and remaining 1 tablespoon citric acid in a medium bowl. Carefully remove the gummy bears from the molds and toss in the sugar mixture. Enjoy immediately.

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