The DIY Pantry (65 page)

1. Using either the whisk or the paddle attachment, cream the butter in an electric mixer on high for 6–7 minutes until it’s very pale in color, scraping down the sides of the bowl as needed. Reduce speed to low and slowly pour in the chocolate.
   
2. Add a few spoonfuls of the powdered sugar. When it’s completely incorporated, add the cream and the extract.
   
3. Continue to add the powdered sugar a few spoonfuls at a time. When all the sugar has been incorporated, increase the speed to medium and cream for another 4–5 minutes until the frosting is very light and fluffy.
   
4. Store in an airtight container in the refrigerator for up to 1 week.
   

This frosting is just as sweet as the chocolate frosting listed here, but it doesn’t have the balance of the bitter chocolate to offset it. Thus, be sure to flavor it heavily so that your flavor can actually shine through all that sugary fluff. And while this may not be fancy, it’s a fabulous stand-in for the store-bought variety, and you can take heart that it’s preservative-free and uses nourishing natural fats rather than industrialized, hydrogenated oils. That’s not free license to eat the whole batch (no matter how tempted you may be), but it will certainly satisfy your sweet tooth for a decade or two.

1. Using either the whisk or the paddle attachment, cream the butter in an electric mixer on high for 6–7 minutes until it’s very pale in color, scraping down the sides of the bowl as needed.
   
2. Reduce speed to low. Add a few spoonfuls of the powdered sugar. When it’s completely incorporated, add the cream and the extract.
   
3. Continue to add the powdered sugar a few spoonfuls at a time. When all the sugar has been incorporated, increase the speed to medium and cream for another 4–5 minutes until the frosting is very light and fluffy.
   
4. Store in an airtight container in the refrigerator for up to 1 week.
   

High fructose corn syrup is one of the most pervasive—and certainly one of the most vilified—ingredients in processed food today. Due to its ease of use, it shows up in everything from cola to baked beans to crackers. The problem is, however, that high fructose corn syrup is linked to a large number of health problems, ranging from belly fat to diabetes. This recipe for a neutral-flavored, liquid sugar is a great substitute for corn syrup. A liquid sugar keeps certain sweet desserts, such as fudge and marshmallows, from becoming grainy while they set, resulting in smooth, delectable treats. This recipe does require a candy thermometer, which can be found for only $3–$4 at most mass merchandisers.

1. Place all of the ingredients in a large saucepan and stir to completely moisten the sugar. Place the pan over medium-high heat.
   
2. As the sugar comes to a boil, continually brush down the sides of the pan with a wet pastry brush as drops of sugar splatter—but do not stir the sugar at any point.
   
3. Boil the syrup until it reaches 238°F—the syrup should still be clear and not have begun to caramelize or turn amber. Remove the pan from the heat and let it sit undisturbed until it has cooled completely, about 1 hour.
   
4. Gently pour the cooled syrup into a glass jar and store for up to 3 months. Be forewarned that the syrup can very easily crystallize, which can happen due to slight agitation, a drop of water dripping onto the syrup, or if you happen to store it in a very cool place. Just remelt it in a very hot water bath and use it as desired.
   

Even though honey and chocolate should be enjoyed in small quantities, coconut oil is a deeply nourishing plant-based fat that is healthy in every sense of the word. So if you have a sweet tooth and regularly like to snack on sweet treats, consider keeping a batch of these in the freezer at all times, so at least you’ll have a healthy option when cravings hit. Also, if you live in a warm climate, be forewarned that these are not as shelf-stable as the store-bought version that has additives to account for temperature changes: It’s best to keep these in the freezer until serving.