Tag Archives: candy

Albanese Candy

In 2014 – 2015 when I was working on my original 50 “new things”, visiting the Albanese Candy Factory in Merrillville, IN was on my list but I never made it. My travels between Indianapolis and Chicago were for work and/or were with fellow travelers more interested in the destination than the journey.

So the candy factory made my “crazy list” as in, “you are crazy if you think that will happen…”

Now 2018 provides an opportunity. My oldest son accompanies me from Indianapolis to pick up my youngest son at Loyola University Chicago and bring him home for summer break. I am blessed that my boys are willing to indulge me and make the short detour to visit the factory.

This place is massive and we only see the gift shop. Albanese manufactures the “world’s best” gummies and chocolates.

In addition to making gummies and chocolates, Albanese Candy seems to sell every candy imaginable. This includes nuts and trail mixes. We peek into the factory through viewing windows to see gummies being made. There are also videos explaining how they make gummies and chocolate candies.

Reminds us of Willy Wonka and the Chocolate Factory! We leave with gummi bears and some chocolate favorites like peanut butter buckeyes and coconut haystacks. Yum! This is definitely worth the detour and we hope to return.

Remember, it can be about the destination and the journey!

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Truffles

Who knew that truffles are basically chocolate and cream?  When I saw this 2 ingredient basic recipe in the Every Day with Rachael Ray magazine, it had to be one of my “new things”.  The basic recipe is to warm 3/4 cup heavy cream to a simmer and pour into a bowl with 12 ounces chopped semisweet or bittersweet chocolate to make a ganache.  Then the magazine offers several variations to jazz up the truffles.  I chose the variation made with raspberry liqueur since that is a new ingredient for me.   

 

The basic recipe says to cover and chill the ganache for 2 hours.  Then, using a tablespoon measure or scoop, form the ganache into balls and chill on parchment paper until firm, about 30 minutes.  The Fresh Raspberry variation calls for 3 Tablespoons raspberry liqueur added to the warm ganache.  Line mini muffin pans with paper cups. Spoon 1 Tablespoon warm ganache into each cup and press one raspberry into the center.  

  

Chill for 2 hours and enjoy.  As the magazine says – ridiculously simple!  Who knew?