A touch of magic is an intangible quality that adds an element of wonder and enchantment to any situation or experience. It refers to something extraordinary or beyond the ordinary, something that captivates and enchants our senses and imagination. When something has a touch of magic, it means that it possesses a quality that cannot easily be explained or recreated. It is a feeling or moment that transports us to another world, making us believe in something beyond our everyday reality. This touch of magic can be found in various aspects of life, including art, music, literature, nature, and even human connections. In art, a touch of magic can be seen in masterpieces that evoke emotions and have a lasting impact on our souls.

Candy maker conjures up some Sweet Magic

1 / 1 Linda Douglas, owner of Sweet Magic Freeze Dried Candy, has been selling the trendy sweet treats at special events. She plans to attend the Mountjoy Farmers' Market every Saturday this summer. Wayne Snider for TimminToday Advertisement

Whether you are having a good day, a bad day or it’s a holiday, there is one flavourful item that will make it sweeter — candy.

We all have our personal favourites and are accustomed to their taste and textures. But a new trend in candy not only builds on the flavour of our favourites, it changes the texture so it can literally melt in your mouth.

Freeze-dried candy has burst onto the scene everywhere, including Timmins.

One person who hopes to capitalize on this tasty trend is Linda Douglas, producer of Sweet Magic Freeze Dried Candy.

She makes delicious sweet morsels at her home in South Porcupine.

“I have a production area only for freeze drying in my home,” Douglas said. “It is inspected by the Porcupine Health Unit like any home food producers.”

The equipment used in freeze drying is expensive. So, she checked out the process thoroughly before making her investment.

“I researched the freeze drier for quite some time because I wanted to do some food preservation,” she said. “When I was looking at it, I found out you can make candy. So, when I got it, I started doing candy.

“Freeze drying takes all of the moisture out of foods to make it shelf stable.”

The flavour of the candy isn’t altered by the process. If anything, it is enhanced by reducing the water content.

The texture, however, is the big change.

Freeze-dried candies are crunchy at first, then melt in your mouth.

“I put the candy on the tray and set it in the machine,” Douglas said. “There are settings you have to change. In a couple of hours, the candy is done. Each candy takes different amounts of time.

“It took a lot of research and reading and referring to the manuals a lot.”

She has a wide variety of candies available in numerous flavours.

“I have 20 different flavours of freeze-dried salt water taffy,” she said. “I have Jolly Ranchers, I have Werthers, Milk Duds, Riesens, marshmallows — different types of marshmallows — peach rings, gummy worms, all kinds of gummies, M&Ms. Yeah, there’s tons of candies.”

There are lots of people making these mouth-watering treats, and they share information about their sweet artwork.

“There’s a Facebook network for freeze drying candy,” Douglas said. “So, we basically know which candies work and which ones don’t.

“Sometimes it’s just trial and error.”

The process was originally developed to preserve foods for an extended period of time.

“You can use freeze drying to preserve all kinds of food,” she said. “You can do meat, fruits, vegetables, just about anything.

“You add water or cook it in different ways to bring in back.”

Currently, she has been selling her candy at community events.

“I just started in November,” she said. “I got my machine in August, started making candy in November then started going to events.”

She has been at craft shows in The Porcupine Mall and recently set up a booth at the South Porcupine Winter Carnival vendors event held at Northern College. She has plans to attend other vending events.

“I’ll be going to the Mountjoy Farmers’ Market every Saturday all summer,” Douglas said.

Outside of special events, people can send her orders then pick them up. She accepts cash or etransfer for payment.

“I can do a curbside pickup,” Douglas explained. “They can text me and then I’ll bring it out to them when they get out to my place.

“If they have orders, use text for sure so I’ll get it right away. I am working on a business Facebook Page.”

While freeze-dried candy brings tasty fun to people of all ages, she especially enjoys seeing children experience the new treats.

“I reasonably price my candy so that kids can get a few bags with their allowance money,” she said.

And keep an eye out for more flavours and varieties being introduced in the near future.

For more information about Sweet Magic Freeze Dried Candy text 705-288-9181 or email [email protected]. You can also find them on Facebook.

Sweet magic treats

When I started this website back in 2018, I had planned on making some of my favorite evergreen park treats to kick things off. However, that plan quickly unraveled when I attempted to make what I thought would be an easy recipe: the Matterhorn Macaroon.

In retrospect, I was overthinking it. Was it like a cake? Or a cookie? I attempted to try a few recipes on the internet, except… they all failed. Butter? It melted! You cannot get the structure correct with butter. Six tries later I decided to put it to bed for another time. I had other recipes made and photographed, and no one wanted to eat another coconut dessert for some time.

With some space between those frustrating weeks (weeks. ) years ago now, I approached this again with fresh eyes, and the realization that a trusty, straightforward macaroon recipe would prevail, I bring to you today, the Matterhorn Macaroon.

What makes this recipe work is two things, whipped egg whites for structure, and a not-too-wet batter. You will pour out about 3 cups of coconut and a small amount of sweetened condensed milk and you will think the recipe is too dry; IT IS NOT TOO DRY.

After you work the liquid in, and then fold in the egg whites, you can shape the mixture, and it will change noticeably little once it’s baked. Yes, it will shrink a bit down, but not much. And it definitely will not melt into a puddle of coconut shreds.

When you take them out of the oven, do not try and touch them! Let them get to room temperature, they shouldn’t even be warm to the touch at this point, because then they will firm up, and you will be able to dip them into the white chocolate without them breaking on you. And once they’ve set up, you’ll get a crisp outside and a chewy, soft interior.

This recipe is very kid friendly! Let small hands mix, whip egg whites, and shape the mixture. With some supervision, younger kids can help melt the chocolate too (white chocolate should never get too hot regardless, as it will burn!).

I really hope you enjoy making (and eating) these macaroons. And I’m so happy to finally cross this bucket-list recipe off the list.

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In art, a touch of magic can be seen in masterpieces that evoke emotions and have a lasting impact on our souls. It can be a painting that takes us to another time and place, or a sculpture that captures the essence of beauty and grace. Music also has the power to create a touch of magic, as certain melodies and lyrics resonate deep within us, touching our hearts and souls in ways that words alone cannot.

Matterhorn Macaroons

• Author: Elana Lepkowski
• Prep Time: 5 minutes
• Cooling Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 – 8 macaroons 1 x
• Category: dessert
• Method: baking
• Cuisine: American

Description

A mountain of crispy, chewy, sweet coconut macaroons await your taste buds with this Disneyland-inspired treat!

Ingredients

• 3 cups ( 300g ) desiccated coconut (finely shredded), unsweetened
• 1/2 cup ( 100g ) granulated sugar
• 2 tbsp rice flour (brown or white)
• 3/4 cup ( 250g ) sweetened condensed milk
• 2 egg whites, from large eggs
• pinch of salt
• 1/2 – 3/4 cup white chocolate

Instructions

1. In a mixing bowl, combine the coconut, sugar, and rice flour. Whisk to combine, and then pour the sweetened condensed milk over the top. Mix to combine.
   
2. In a clean mixing bowl, pour in the egg white and the pinch of salt. Whip until stiff peaks are reached.
   
3. Gently fold in the whipped egg whites into the coconut mixture. Refrigerate for 30 minutes.
4. Preheat the oven to 300°f. Line a sheet pan with parchment and set aside.
5. After your mixture has chilled, evenly scoop out 6-8 portions of the mixture. Form each scoop into your mountain, using your fingers to make indentations. The mixture will settle slightly as it bakes, so make the mountain a bit on the skinny side. Flatten the bottoms to stand on the sheet pan.
   
6. Bake for 28-30 minutes, until top and bottom edges are golden.
   
7. Remove the tray from the oven and allow the macaroons to cool on the pan.
8. Once the macaroons are cool, melt the white chocolate in the microwave in a heat proof bowl, like glass, in 15-20 second bursts, stirring in between.
9. When the chocolate is melted and smooth, dip the top 1/3 of the macaroon into the chocolate, rolling the macaroon around to coat evenly. Set aside on a piece of parchment and repeat with all the macaroons. Allow at least an hour for chocolate to fully set.
   
10. Macaroons will keep at room temperature in an airtight container for up to one week. Store in the freezer (coated or uncoated with chocolate) for up to 3 months.

Notes

• If your mixture feels very wet, sprinkle in more shredded coconut a tablespoon at a time.
• Brown rice flour makes this treat gluten free. However, if rice flour is unavailable, you can sub in coconut flour or cake flour.
• The presentation of the Matterhorn Macaroon is not consistent. Sometimes there has been a powdery-like top to the white chocolate. I’ve also had it with sugar crystals on top. Feel free to decorate yours however you’d like!
• Recipe can be halved if desired.
• Macaroons can be frozen in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator to enjoy the next day.

Keywords: dessert, Disneyland, Jolly Holiday Bakery Cafe, Matterhorn, Fantasyland, treat, gluten free, coconut, white chocolate

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Literature is another realm where the touch of magic can be found. Through captivating storytelling and imaginative worlds, authors have the ability to transport readers to fantastical realms and make them believe in the extraordinary. From the magical world of Harry Potter to the enchanting landscapes of Tolkien's Middle Earth, these stories have a touch of magic that captivates readers and leaves them longing for more. Nature itself is a constant source of magic. From the awe-inspiring beauty of a sunset or a star-filled night sky to the delicate intricacies of a flower or a snowflake, nature has a way of enchanting us and reminding us of the wonder and mystery of the world we live in. The touch of magic can also be felt in human connections, in those moments when we feel a deep connection with someone, when we share laughs and tears, and when we experience the beauty of love and friendship. Ultimately, a touch of magic is a reminder that there is more to life than meets the eye. It is a reminder to embrace the extraordinary and find wonder in the everyday. Whether it is in art, music, literature, nature, or human connections, a touch of magic has the power to uplift our spirits, ignite our imagination, and fill our lives with joy and wonder. So let us seek out and cherish those moments that have a touch of magic, for they are truly special and worth treasuring..

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