Candy/Chocolate Articles (20 Results)

Candy and Chocolate

Learn how to make perfect fudge, homemade butterfingers, and soft caramel. Actually, most candies and chocolates have precise temperature targets you should be aiming for when making them at home. We have the tips to help you reach sugary, chocolatey success!

Passionfruit Apricot Pâte de Fruit: Firm, Yielding Texture Due to Temperature Control

I first tasted pâte de fruit when I was working in a high-end cooking goods store. We received a shipment…

How to Make Caramel Candy: A Temperature Guide

When it comes to homemade candies, caramels are king. Divinity can be daunting, fudge can be finicky, and nougat is…

English Toffee: Temperatures for Flavor and Texture

There is something wonderful about the absolutely shattering crunch of toffee. The high-volume bite alone is enough to keep you…

Turkish Delight: Recipe With Thermal Guidance

Christmas time is candy time, and do you know what the ultimate Christmas candy is? No, not fudge…not candy canes…certainly…

The Best Candy Thermometers: What You Need to Know

In the two-thousand-plus year history of home candy making, there has been only one great leap in technology: the leap…

Italian Meringue Cookies: Soft-Ball Stage Success

As we head towards winter, more people start to think about parties, treats, gifts and, well, candy. Halloween is the season…