I imagine some of you are still drooling over the chocolate chip cookies from my recent post. Here’s an update on the goings on in the cookie department…
On the day after, the cookies lost some of their appeal to me. The texture was still chewy and dreamy, but the flavor had become far to one-dimensional. Now, seeing as these lovelies will probably be sold on the day after, that just won’t do. So after a careful evaluation of the flavor profiles, I edited the recipe and got back on the chocolate chip cookie horse.
The results are chilling in the fridge for the night…
What’s that? Escargot Candy? Oh, yes. I’m getting to that.
So I’ve been trying to figure out what to do with the extra egg whites that are available post-chocolate chip cookie dough creation. Then I remembered my true candy love – Escargot. No, no, no. There are no snails harmed in the making of this sweet treat. The final candy is just shaped like one. 🙂
The second layer is a dark, rich, salty caramel. It really is irresistible. I can still taste it…chewy and satisfyingly carame…..oh. Sorry. I’m teasing you, aren’t I?
So the caramel gets spread across the top of the marshmallow, and they set up together in the chill chest.
Tomorrow, it will be cut, shaped, and dipped into dark chocolate.
Yes, really. You’ll see! I’ll put some pics up tomorrow. 🙂
To make the escargot, layer a batch of homemade caramel on a parchment lined half sheet pan.
Then, after the caramel has cooled, layer a batch of homemade marshmallow right on top. I use Alton Brown’s recipe.
Once everything has cooled enough to touch, cut strips of candy and roll them. Then dip in melted chocolate. YUM! NOTE: If the rolling is too complicated, just cut the candy into squares and dip. It’s just as good!