#candy-making

[csmaha]

Mom's Best Butterscotch Caramels

Christmas always brings back memories of my Mother’s candy and cookie making traditions. My favorite, as evidenced on my Mother’s recipe card, was Butterscotch Caramels. They are such a favorite, that I don’t make them because I would eat too many. This year I wanted to make them to document this great recipe for our family. I lovingly prepared the caramels with the greatest care and confirmed,…

View On WordPress

[kimchi-quesadilla]

(via https://www.youtube.com/watch?v=DW9Y0aIKXeY)

[uroft-blog]

How Candies Are Made

How Candies Are Made

Click on to unmute

Sharon Henry is a 40-year-old pastry chef, exploring the candy facet of Paris. She introduces outsiders with candy-making from the within, and never solely writes about them on her weblog, however captures fascinating visible materials as effectively. Her Instagram video assortment contains photographs from Alain Ducasse’s chocolate manufacturing unit, chocolate…

View On WordPress

[thehappysorceress]

Finally got around to using my tempering machine.

Very much ‘first drafts’, but not awful in a flying-by-seat-of-pants sort of way.

A couple of truffles, three filled caramels and some flavored chocolates (they need the most work - have to do larger batches/fill molds faster).

[virginiawillis]

Southern Sweet Tooth: Peppermint Fudge Recipe

Southern Sweet Tooth: Peppermint Fudge Recipe

Peppermint Fudge

The Southern Sweet Tooth is a powerful force. Sugar is more than an ingredient in the South. It falls somewhere between a condiment and a food group. During the holiday season its status is even moreprominent with tins of homemade mints, brittle, and fudge on every sideboard. It’s nearly obligatory serve a sweet treat to guests or to take as a gift for a party host. But, yikes!…

View On WordPress

[cacchieressa]

ugh, I just tried out a peppermint-chocolate bark recipe that purportedly tastes like Andes candies but when I tasted it it was overwhelmingly MINTY. I think I’m going to be tasting peppermint for DAYS. sigh.

[cacchieressa]

Test run for homemade peanut butter cups. I don’t like peanut butter, so I’m passing them off to L. to taste-test. I used semisweet chocolate and only added 2 tbsp of sugar to the peanut butter, because the chocolate seemed so sweet. Hopefully they taste okay.

[cacchieressa]

Another attempt at candy-making. (My holiday gift-giving strategy for this year.) Today it was cherry almond chocolate clusters (sorry for the awful picture). I think I tempered the chocolate correctly - I used a thermometer and everything! - but who can say? I will have to take them out and leave them at room temp to test it, I guess, since tempered chocolate is supposed to be stable at room temperature. They taste good anyway.