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!
Rich, flavorful eggnog (also spelled in two words: egg nog) is definitely a holiday favorite; and if you haven’t ever tried making your own, you’re in for a treat—you won’t go back to store-bought again. The ingredient that gives eggnog its signature rich, silky texture is, well…eggs! There are many eggnog recipes that simply use…
Working with chocolate is a sometimes-demanding and very rewarding process. In this post, we’ll address tempering methods in the context of making chocolate bark. Chocolate bark is a simple application for a first-time chocolate project that is a great way to get your feet wet. The bark doesn’t involve any molds or dipping techniques—and it’s delicious! Whenever…
Few foods spell autumn like a crisp, juicy, sweet/tart apple, fresh from the tree. But if a perfect apple doesn’t signal fall quite strongly enough for you, you can always dip it in rich, warm-flavored caramel! Yes, fall is caramel apple season, and whether you have your own trees, live near an orchard where you…
Some of my fondest memories of camping and otherwise being in the mountains are with campfires. One thing can always be guaranteed, if there is a campfire, someone is bound to pull out a bag of marshmallows. One of the beauties of campfire cooking is its simplicity. No extravagant preparation methods; and if you forget…
Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It’s a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites.
The key to great homemade caramel is controlling temperature at three critical points in the process. First, cooking your sugar to just the right temperature; second, allowing the finished product to cool properly, and finally, storing the caramel so sugars will not crystalize before you’ve had a chance to eat them.
