Following up on yesterday’s Cast Iron Pan Candy post, I had to make the dipped spoons. Using the quantities in the post (1 cup butter, 1 cup brown sugar), I made just over two dozen dipped spoons! I was so happy with them, I made a second batch because I want to put some of these in all my gift baskets and boxes this year. I used a splash of rum for the flavoring. You could use orange juice, lemon juice, vanilla, or whatever else you want–or nothing. The added flavoring isn’t required. I topped them with chocolate candy sprinkles.
I started out planning to just take a picture of these and make them my Daily Farm Photo shot of the day, but by the time I was finished making them, I realized it would be the longest Daily Farm Photo post ever because I needed to show you more pictures and I needed to tell you too many things.
Like, I needed to show you and tell you about this sad, sorry, pitiful spoon.
Wouldn’t someone be thrilled to get that?!
WARNING! Don’t dip the spoons immediately. Turn the candy off and keep stirring it as it cools slightly. When I dipped the spoons immediately, the plastic melted! Stir and wait till the candy sets to a pudding-like consistency then scoop (rather than dip) each spoon into the candy. Sprinkle with chocolate bits and let set.
Another good idea would be to get some pretty “old” metal spoons at an antique or second-hand store instead of using plastic.
Plastic spoons do work, though–just be careful. When you think it’s cool enough, try one spoon, let it set a couple minutes to see if it’s okay, then continue. (I messed some up before I learned that lesson.) I used some heavy-weight clear plastic spoons for some of them and I found I could scoop the candy into them sooner than I could with some other lighter-weight white plastic spoons that I used–so, I can’t tell you exactly how long you’ll have to wait. It will depend on the weight of plastic in your spoons. Just keep testing one at a time until you have the right temperature for your spoons.
In spite of the initial mistake with dipping the spoons too soon, I think these came out great! They make sweet additions to a gift basket–or give a dozen or two dozen of these as a gift in and of itself. You’d be making someone’s coffee happy for weeks!
In case you missed it, the recipe for the candy is here: Cast Iron Pan Candy.
ANOTHER TIP: Notice how I balanced the ends of the spoons on knife handles.
This keeps the candy level in the spoons until it sets up.
Until gift-giving time, you can store these in airtight containers or plastic baggies. (I just loaded them all into a big plastic Ziploc bag.) Also remember to lightly spray with oil, or butter, the surface you place the candy spoons on while they’re setting up so they don’t stick. If any of the candy spoons drip out so they stick to each other, pull or cut them apart before the candy is completely set.
P.S. This is SO MUCH less expensive than making chocolate spoons–and I think they’re better, especially for coffee!
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