Heart Shaped Tea Bombs
- 3/4 cup water
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1/2 cup corn syrup
- 1 tablespoon liquid food color
- 18 tea bags or loose tea for 6 quarts water
- Silicone mold
- Line kitchen counter with aluminum foil or parchment paper. Set silicone molds aside.
- Combine water and sugar in a small saucepan and stir to a boil. Once boiling place a lid on pan for 2 minutes. This technique will trap steam and will force any sugar crystals stuck to sides of pan to slide down into syrup. This is an important and necessary step to prevent crystallization of syrup.
- Remove lid and add corn syrup. For remainder of boiling process do not stir syrup at any time as doing so, would induce crystallization of syrup. Syrup needs to be cooked on a high setting, however, if working on gas, flames cannot go up sides of pan. If working on induction or electric, set heat to highest setting.
- Professional pastry chefs that prepare sugar candy, wear latex gloves during this process to prevent burns.
- Cook to 295°F and add food color, do not stir color into syrup. Continue cooking to 310°F. Remove from heat and place pan on a dry towel or silicone pad. Wait 1 minute.
- Fill one heart mold and turn upside down allowing syrup to drip back in pan. Scrape mold on edge of pan to create a clean edge as much as possible.
- Repeat until all hearts are molded. If syrup becomes too cold and thick, reheat it until it flows properly.
- Before hearts cool completely, using a paring knife, trim away excess syrup from edges of each heart shape. Let cool and harden completely.
- Remove from mold. Half of hearts are filled with contents of 3 tea bags or enough loose tea for 1 quart water.
- Place bottom edge of non-filled hearts on a preheated nonstick pan for a few seconds. Once edge shows sign of melting secure it to the tea filled heart.
- To serve bring 1 quart water to a boil and remove from heat. Add one heart. Once heart has dissolved and tea makes contact with water, steep for 3 minutes. Strain before serving.
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