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 have success!
It’s time to start thinking about candy. Halloween is around the corner, then comes Thanksgiving, Christmas…all the candy holidays are stacked together here at the end of the year, and you need to be prepared! If you’re thinking of what to serve friends and family, what to give neighbors, or just what to snack on…
I first tasted pâte de fruit when I was working in a high-end cooking goods store. We received a shipment to sell and sampled a box so we could know how to answer customers’ questions about them. It was all I could do to not eat the whole box. I’d never encountered something quite like…
When it comes to homemade candies, caramels are king. Divinity can be daunting, fudge can be finicky, and nougat is a non-starter for some. But caramels? They’re the entry-level, gateway-drug of candy making, and with good cause. As candies go, they’re delicious, widely appreciated, and easy to make, once you understand what’s happening. As a…
There is something wonderful about the absolutely shattering crunch of toffee. The high-volume bite alone is enough to keep you snacking on a bowl of this confection, but when it’s combined with buttery, caramelly flavor with just a tinge of salt and bitterness it becomes positively irresistible. Candy making is one of the greatest examples…
Christmas time is candy time, and do you know what the ultimate Christmas candy is? No, not fudge…not candy canes…certainly not red and green candy corn. It’s Turkish Delight! with it’s gem-like bright colors and snowy coating of powdered sugar. You’ve never heard of Turkish delight? Never tried it? It’s…well, it’s delightful. Turkish delight is…
In the two-thousand-plus year history of home candy making, there have been only two great leaps in technology: the first was the leap from judging sugar concentration in syrup purely by physical operations like making actual balls and threads to judging sugar concentration by using a thermometer, and that leap technically came in the 13th…
