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Candied Jalapenos & Habaneros


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#41 LUCKYDOG

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Posted 02 September 2014 - 11:27 AM

 

Ah, okies. They are not as well preserved that way. It's about as stable as jelly, or jam. I normally fully candy them. They take less space, and last longer. Though if you want them "soft, and puffy" you need to rehydrate them a bit.

I didnt know exactly how long to let it go didnt want mush either. They maintained a good crisp sweet heat - I packed hot, water bathed and sit for a week. I cut them thick they shrunk quite a bit and had a nice sugar boil prior - Great either way -



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#42 DaQatz

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Posted 02 September 2014 - 11:39 AM

They actually get more "leathery/chewy" as they become fully candied. This is due to lack of water content. They soften up if you rehydrate them though. If you're eating them as quickly as you are saying, then yeah it's not an issue. The only real difference is they should be handled more like a jam/preserve at that stage. Well that, and you skip the rehydration when you use it.


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#43 cone9

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Posted 17 October 2015 - 09:36 AM

I keep revisiting this thread.  I need to do this - they just look wonderful!

 

It's likely we freeze tonight.  So today should be the day.


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#44 salsalady

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Posted 11 December 2016 - 03:26 PM

DaQatz, Im going to do this at an upcoming hot sauce class. Do you remember how many 8oz jars you got from 3pounds of peppers?

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#45 catherinew

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Posted 11 December 2016 - 11:06 PM

Not to take over DaQatz's thread, but we use 5 lbs. jalapenos to make 12 - 8 oz.. jars of Cowboy Candy.

 

The recipe we use is from thehillcountrycook.com


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#46 salsalady

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Posted 12 December 2016 - 02:26 AM

Thanks Catherinew! That gives me an approximation of yield. I need at least a dozen jars and a few extra would be good. Double the original recipe should be about right.

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#47 catherinew

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Posted 12 December 2016 - 10:24 AM

Salsalady - sounds great. We really stuff the peppers in and have lots of brine left to use later. Sometimes we save it for the hot pepper "candy"!
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#48 DaQatz

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Posted 12 December 2016 - 10:59 AM

Be sure to make them with plenty of extra syrup to completely cover the peppers.

 

Also candied peppers do make some dang good sauces.


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#49 Masher

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Posted 12 December 2016 - 11:57 AM


Prepare the peppers like above. If don't have much "syrup" left then make some more. bring the syrup back to a boil until it reaches 270 F at this point start adding
your peppers back in but only a few at a time
. Let them cook for a minute or two, then remove them, and lay out on parchment paper or tin foil. Once cool they will be
hard candied and dry, plus they will retain that special "look" to them they get when they're candied. Also be sure you sugar temp doesn't go to high or they can get
very hard. I like to keep it below 190 F.



 

 

Hello, great thread....

 

Do you bring sugar to 270.....then add peppers and let temp reduce to 190?

 

Or...

 

Bring sugar to 190 and do not go above 190?



#50 DaQatz

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Posted 12 December 2016 - 12:53 PM

 

Hello, great thread....

 

Do you bring sugar to 270.....then add peppers and let temp reduce to 190?

 

Or...

 

Bring sugar to 190 and do not go above 190?

 

270°F = soft crack the 190 should have been 290°F

 

It's good to keep your sugar temps in that range


If you want a more indepth on hard candied peppers check out my Devil's Tongue thread http://thehotpepper....ongue-candies/


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#51 Masher

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Posted 12 December 2016 - 12:55 PM

Thanks....that helps clear it up :cheers:

 

Also...If I did use frozen (fresno's) do I really need to dry them for moisture? or will the sugar pull out the moisture possibly just have to cook it longer?

 

Or would longer cooking risk the chance of turning to caramel color.

 

I guess I could slice frozen then oven dry at 170* before putting in the heated sugar mix?



#52 DaQatz

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Posted 13 December 2016 - 07:10 PM

Thanks....that helps clear it up :cheers:

 

Also...If I did use frozen (fresno's) do I really need to dry them for moisture? or will the sugar pull out the moisture possibly just have to cook it longer?

 

Or would longer cooking risk the chance of turning to caramel color.

 

I guess I could slice frozen then oven dry at 170* before putting in the heated sugar mix?

 

The primary issue would be "beads"  of water on the peppers. The drips can cause violent bubbles in the syrup that can splatter and burn you. You can use another method if you need to put in wet peppers.

 

Assuming you are adding the peppers when the sugar is to temp. Start by adding a small handful of peppers first. Quickly larger bubbles will form. When you see these large bubbles them add the rest of the peppers for that batch. This will help prevent most of the splatter caused by adding wet peppers to hot sugar.


Peppers taste the flamebow.




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