Holiday Baking 101: How to Create a Parchment Overhang | Tuesday’s Tip of the Day!
Come that time of year where stockings are hung, trees are adorned with ornaments and carolers are singing songs of holiday cheer and yule tidings, it’s time to dust off our favorite hand-me-down recipes for Grandma’s fudge and peanut brittle. Today, I am going to show you a super simple way to make your holiday bars and candies that much more rewarding with minimal waste and cleanup.
Using baking spray, like Pam Baking Spray, line the bottom and sides of your square or rectangular baking dish. Make sure you reach the corners as well! The baking spray will act as “glue” to hold your parchment in place.
Using a pencil, trace the width of your baking dish while allowing a 2-inch portion hanging over the side. This is what you will hold on to when you neatly and gently lift the bars from the baking dish. Using scissors, trim the parchment paper making sure it fits perfectly width wise in the pan without any layover, bunching or creases on the side. If there are creases on the side, the bars will take on that shape as the batter seeps between them using the crease as a mold during the baking process.
Repeat this step going the other way creating, also allowing a 2-inch overhang on either side. Now, both pieces of parchment paper should be overlapping on the bottom and reaching over on all sides. If the parchment paper keeps rolling inside the pan, turn the parchment paper upside down as sometimes, depending on how the parchment paper was stored or rolled in the container, it naturally wants to keep rolling. In this case, I lay the parchment the opposite way it naturally wants to roll, think turning it inside out against the natural roll from the container it came in.
Add your batter and using an offset spatula, spoon or rubber spatula, smooth the top into an even layer. If the parchment paper keeps folding into the middle, hopefully you caught this under step three, make a crease at the overhang in the hopes the heavy crease will weigh down the sides helping to secure them where they belong.
Bake or “set” according to recipe directions.
If baking, allow the treats to “set” for 15 minutes before lifting. If you lift to early, and before the baked goods have had a chance to “set”, they could break or crumble. When ready to lift, take hold of two opposing side’s handles and carefully lift. Transfer to a cutting board and allow to fully cool before cutting into desired size bars.
For other terrific tips and hundreds of recipes, including numerous utilizing parchment overhang, like my Chocolate Pecan Fudge, Peanut Butterfinger Fudge, or even my Salted Chocolate Chip Cookie Bars, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!
P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos, including a tutorial on making the most delicious – and easiest – fudge ever, solely dedicated to bringing all of these fantastic tips and recipes to life!
Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!