Sugar Droplets


Sugar Droplets
Sugar Droplets
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This incredible 2-ingredient recipe couldn't be easier to make. Next time you use canned chickpeas, don't send the brine down the drain. Put it in a jar instead and keep it refrigerated or frozen for a quick, tasty treat for your kids. This recipe has been adapted from Lazy Cat Kitchen.
Sugar Droplets
Sugar Droplets
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This incredible 2-ingredient recipe couldn't be easier to make. Next time you use canned chickpeas, don't send the brine down the drain. Put it in a jar instead and keep it refrigerated or frozen for a quick, tasty treat for your kids. This recipe has been adapted from Lazy Cat Kitchen.
Ingredients
  • 1/2 cup chickpea brine chilled
  • 1/2 cup fine sugar plus another 2 TBSP
  • food coloring
Servings:
Units:
Instructions
  1. Preheat oven to 210 degrees.
  2. Use an electric whisk or mixer to whip the chickpea brine. It should thicken up significantly. You'll want the mixture to stay in the bowl if you begin to tip it upside down. It may take some time to get to this point. Add a couple drops of white vinegar if you're having trouble.
  3. In about 1/2 TBSP increments, thoroughly and slowly whisk the sugar into the whipped mixture. When all of the sugar has been added, the mixture should be shiny and sticky.
  4. Add a drop or two of your food coloring of choice and whip thoroughly. (Beet juice makes a great natural coloring agent.) For a multi-colored effect, drop some food coloring into a plastic sandwich bag and swish it around so that it covers the sides of the bag.
  5. Line a baking sheet with parchment paper. (Do not use cooking spray or grease.)
  6. Spoon the whipped mixture into the bag and snip a corner of the bag. Squeeze droplets onto the parchment paper. Get creative and do different designs if you want, or use baker's pipes to get additional textures.
  7. Bake for about 75 minutes, then turn off the oven, prop the door open slightly and leave the tray in the oven for about another 45 minutes. By now the droplets should be thoroughly dry and crunchy. Store in an airtight container.
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