For the smoothest, most decadent icing for your cakes, you should use French Buttercream. This icing uses a hot sugar…
Candy/Chocolate Articles (23 Results)
Candy and Chocolate
Homemade Marshmallows: A Wonder of Candy Making
When I first heard that marshmallows could be made at home, I was incredulous. How on earth could a home…
Homemade Caramel Popcorn: Critical Temperatures for Snacky Success
It’s time to start thinking about candy. Halloween is around the corner, then comes Thanksgiving, Christmas…all the candy holidays are…
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…
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