Ka Puana: Suzanne’s Edible Art Cookbook
These excerpts and art are from Kailua-Kona resident Suzanne Bearth’s book, Suzanne’s Edible Art Cookbook. Used with permission.
Whale’s Tail Seafoam Candy
Ingredients
1 pound white sugar
1 C water
4 T white vinegar
3 T light corn syrup
1/2 tsp baking soda
12 ounces chocolate chips
2 T shortening
1 square unsweetened chocolate
Butter an 8 inch baking pan, set aside.
Method
Put sugar, vinegar, corn syrup, and water into a heavy 4-quart saucepan. Gently heat the mixture, stirring with a wooden spoon until sugar has dissolved completely. Bring to a boil, cover, and boil for 3 minutes, then remove lid and continue to boil until temperature reaches 285 degrees F on a candy thermometer. Remove from heat and stir in baking soda, mix well, and allow bubbles to subside a little.
Pour mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces. You can stop at this point or dip in chocolate.
Combine chocolate chips, shortening, and unsweetened chocolate into a 2-quart glass bowl. Microwave on high for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely and let cool on wax paper.
Wrap individually in waxed paper, twist ends together and store in an airtight container.
Artist’s Note: Also known as sponge candy this mouth-watering treat has an inside that tastes like molasses and caramelized sugar. Its texture is very unusual, in that it is crisp at first and then melts away, just like the foam from an ocean wave.
Magic Sandies
Ingredients
1 1/3 C brown sugar
1 C butter
2 egg yolks
2 C (sifted) all-purpose flour
1/2 C ground macadamia nuts
1/4 C chopped macadamia nuts (for garnish)
3 squares (one ounce each) white chocolate
Method
Beat together the brown sugar, butter, and egg yolks in a large bowl with an electric mixer until fluffy. Gradually beat in the flour and crushed macadamia nuts until smooth. Chill for several hours or over night until firm.
Preheat the oven to moderate 375 degrees. Grease or spray cookie sheets with non-stick spray.
Roll out the dough on a floured surface to 1/8-inch thickness. Cut out with a floured 2-inch round cookie cutter. Arrange cookies 1 1/2 inches apart on prepared cookie sheets.
Bake in the preheated oven at 375 degrees for 8–10 minutes. Transfer from the cookie sheets to wire racks to cool.
When completely cool, drizzle the cookies with melted white chocolate. Sprinkle with chopped macadamia nuts to decorate.
Artist’s Note: So many amazing beaches in Hawai‘i, each with their own distinct character. I named these cookies after a local beach on Ali‘i Drive in Kailua-Kona, because when rough surf hits, all the sand is swept out to sea, and then all of a sudden one day it returns—just like magic. So beautiful!
Contact author and artist Suzanne Bearth: 808.329.9672
Suzanne‘s Edible Art Cookbook is available from the author and local bookstores.
