{"id":856,"date":"2018-05-25T19:26:28","date_gmt":"2018-05-25T17:26:28","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=856"},"modified":"2018-05-26T05:45:19","modified_gmt":"2018-05-26T03:45:19","slug":"xxl-mms-selber-machen-homemade-giant-mms","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2018\/05\/25\/xxl-mms-selber-machen-homemade-giant-mms\/","title":{"rendered":"Homemade Giant M&#038;Ms"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>M&#038;Ms are colorful, sugar-coated chocolate beans. The name stands for &#8220;Mars &#038; Murrie&#8217;s&#8221; according to Forrest E. Mars, the inventor of the M&#038;Ms, and its business partner Bruce Murrie.<\/p>\n<p>In today&#8217;s post, I&#8217;ll show you how to make a huge M&#038;M at home. Have fun baking!<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Homemade Giant M&#038;Ms<\/span><br \/>\n<strong>Difficulty:<\/strong> Medium &#8211; Difficult<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT6H0M\">6 hours (incl. cooling times)<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_857\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-857\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240425.jpg\" alt=\"Homemade Giant M&#038;M\" width=\"1000\" height=\"562\" class=\"size-full wp-image-857\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240425.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240425-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240425-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-857\" class=\"wp-caption-text\">Homemade Giant M&#038;M<\/p><\/div>\n<div id=\"attachment_858\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-858\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240429.jpg\" alt=\"Homemade Giant M&#038;M\" width=\"1000\" height=\"562\" class=\"size-full wp-image-858\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240429.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240429-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/P1240429-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-858\" class=\"wp-caption-text\">Homemade Giant M&#038;M<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">1 Homemade Giant M&#038;M<\/span>:<\/strong><\/p>\n<p><em>&#8230;for the sugar coating:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">80 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">80 milliliters water<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 tablespoon coffee creamer<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for the peanut kernel:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">2 heaping tablespoon sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">20 grams peanuts (roasted &#038; unsalted)<\/span><\/li>\n<\/ul>\n<p><em>&#8230;more ingredients:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">150 grams milk chocolate<\/span><\/li>\n<li><span itemprop=\"ingredients\">80 grams powdered sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 tablespoon water<\/span><\/li>\n<li><span itemprop=\"ingredients\">\u00bd tube blue food coloring<\/span><\/li>\n<li><span itemprop=\"ingredients\">White sugar font to write the &#8220;m&#8221;<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Saucepan for the sugar mixture<\/li>\n<li>Whisk<\/li>\n<li>Candy thermometer<\/li>\n<li>Hemisphere silicone mold (diameter 7,5cm)<\/li>\n<li>Brush<\/li>\n<li>Pot or pan for the peanut kernel<\/li>\n<li>Spatula<\/li>\n<li>Hemisphere silicone mold or cake pop form (diameter 3.5cm)<\/li>\n<li>Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate<\/li>\n<li>Baking paper<\/li>\n<li>Bowl to mix the frosting<\/li>\n<li>Egg cup<\/li>\n<\/ul>\n<p><strong>Instructions for the Homemade Giant M&#038;M:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for the sugar coating:<\/em><\/p>\n<p>Place 80 grams of sugar, 80 milliliters of water &#038; a tablespoon of coffee creamer in a saucepan, heat up over medium heat, stirring constantly with a whisk until sugar &#038; coffee creamer have completely dissolved &#038; the sugar mixture starts to simmer.<\/p>\n<div id=\"attachment_861\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-861\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/1-4.jpg\" alt=\"Preparing Sugar Coating\" width=\"945\" height=\"756\" class=\"size-full wp-image-861\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/1-4.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/1-4-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/1-4-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-861\" class=\"wp-caption-text\">Preparing Sugar Coating<\/p><\/div>\n<p>Then allow the sugar mixture to cook without stirring for about 5 minutes &#038; check the temperature with a sugar thermometer from time to time. Once the temperature has reached 145\u00b0C, remove the pot from heat and pour the hot sugar syrup into 2 wells of a hemisphere silicone mold (diameter 7.5cm).<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nThen use a brush to spread the sugar up to the rim until both hemispheres are lined with a uniform layer of sugar, afterwards set the silicone mold aside to harden.<\/p>\n<p><em>&#8230;for the peanut kernel:<\/em><\/p>\n<p>Roughly chop 20 grams of peanuts with a knife. Heat up a saucepan or small pan adding 2 heaping tablespoons sugar over low to medium heat &#038; allow the sugar to melt completely. Once the sugar turned golden brown &#038; amber in color turn off the heat to avoid the sugar from burning &#038; getting too dark.<\/p>\n<div id=\"attachment_862\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-862\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/2-4.jpg\" alt=\"Preparing Peanut Kernel\" width=\"945\" height=\"756\" class=\"size-full wp-image-862\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/2-4.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/2-4-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/2-4-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-862\" class=\"wp-caption-text\">Preparing Peanut Kernel<\/p><\/div>\n<p>Next add the chopped peanuts and mix quickly with a spatula until all nuts are wetted with a light layer of sugar.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nThen fill the peanut sugar mixture with a spoon in 2 wells of a hemisphere silicone mold (diameter 3.5cm) and smooth down as best as possible. Afterwards set aside &#038; allow to cool completely.<\/p>\n<p><em>&#8230;for the M&#038;M:<\/em><\/p>\n<p>Melt 150 grams of milk chocolate over a double boliler or in the microwave, then pour into the prepared silicone mold and fill the sugar balls \u00be full with chocolate. Plop the cooled peanut kernel halves out of the silicone mold, press into the melted chocolate and then set the aside for at least 1 hour (possibly in the fridge) to cool down.<\/p>\n<div id=\"attachment_863\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-863\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/3-1.jpg\" alt=\"Glue Together M&#038;M Halves\" width=\"945\" height=\"756\" class=\"size-full wp-image-863\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/3-1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/3-1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/3-1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-863\" class=\"wp-caption-text\">Glue Together M&#038;M Halves<\/p><\/div>\n<p>Finally, press the two M&#038;M halves out of the silicone mold and glue them together with 2 &#8211; 3 teaspoons of another melted chocolate.<\/p>\n<p><em>&#8230;for the blue sugar frosting:<\/em><\/p>\n<p>Stir together 80 grams of powdered sugar &#038; 1 tablespoon of water for the frosting, then add about \u00bd tube of blue food coloring &#038; also stir in until you got a viscous &#038; thick frosting.<\/p>\n<div id=\"attachment_864\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-864\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/4.jpg\" alt=\"Decorating M&#038;M with Frosting\" width=\"945\" height=\"756\" class=\"size-full wp-image-864\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/4.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/4-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2018\/05\/4-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-864\" class=\"wp-caption-text\">Decorating M&#038;M with Frosting<\/p><\/div>\n<p>Line the worktop with 1 sheet of baking paper. Place the M&#038;M ball on an upside down eggcup (or bottleneck) and then cover with the blue icing.<\/p>\n<p>Finally, give another tablespoon of frosting onto the baking paper and carefully lift the M&#038;M from the egg cup onto the frosting dab using two forks to cover the ball with icing from below.<\/p>\n<p>Allow the finished M&#038;M to set completely, then paint on a &#8220;m&#8221; with white sugar font and serve the huge chocolate bean. I wish you lots of fun baking \ud83d\ude09<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube.com\/embed\/71qmFcKrhSQ?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>M&#038;Ms are colorful, sugar-coated chocolate beans. The name stands for &#8220;Mars &#038; Murrie&#8217;s&#8221; according to Forrest E. Mars, the inventor of the M&#038;Ms, and its <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2018\/05\/25\/xxl-mms-selber-machen-homemade-giant-mms\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,12],"tags":[],"class_list":["post-856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suesses-mehr-sweets-more","category-suessigkeiten-sweets"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Homemade Giant M&amp;Ms - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for Homemade Giant M&amp;Ms &amp; other recipes including step by step guides and pictures at ichkocheheute.de\/\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ichkocheheute.de\/2018\/05\/25\/xxl-mms-selber-machen-homemade-giant-mms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Giant M&amp;Ms - ichkocheheute.de\" \/>\n<meta property=\"og:description\" content=\"Find the recipe for Homemade Giant M&amp;Ms &amp; 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