tag:blogger.com,1999:blog-43023990456499430252024-09-12T21:47:44.186-07:00Old fashioned and newfangled candy from a tiny New York kitchen.Unknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4302399045649943025.post-27753019631024283732008-04-23T13:49:00.000-07:002008-05-12T08:11:58.558-07:00

Passover is a time for flourless desserts, so I thought it would be a good time for another fudge attempt. I had a huge block of Callebaut bittersweet chocolate, so I didn't want to use one of the many recipes that just calls for 3-4oz of chocolate. And even though nobody I know seriously avoids eating anything with corn syrup on Passover, I thought it would be best to avoid using it if possible

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-71012114275264163642008-04-15T15:16:00.000-07:002008-08-27T16:21:45.681-07:00

After procuring glycerin at the local health food store, it was time to try to make some salt water taffy. My brother agreed to help. I won't post the recipe here, because it didn't really work out. I combined three recipes--two from candy cookbooks and one that I dug up at The Exploratorium, not exactly known for its culinary excellence.I think there were a couple of problems. First off, you

Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4302399045649943025.post-40292128558201675712008-03-12T12:30:00.000-07:002008-03-11T21:57:21.486-07:00

A three ingredient ice cream recipe? This ice cream has a fantastic flavor that won't give away its secret: it is sweetened and flavored entirely by candy bars.Snickers Ice Cream (adapted from Caroline Liddell and Robin Weir's Mars Bar Ice Cream recipe in Frozen Desserts)4.5 regular-sized Snickers bars (about 9oz)1 cup milk2 cups chilled whipping creamChop each bar in four and put in pan with the

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-50295227373497905272008-03-11T08:20:00.000-07:002008-03-11T21:39:24.323-07:00

I tried to embed the video from the link below, but it seems to be too wide for this site. I encourage you to click on the link and watch the video of two women making candy at the new New York branch of Papabubble. My favorite part is the footage of one of them stretching and pulling the candy over a wall-mounted hook. I never checked out Papabubble in person because I don't love hard sucking

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-78010166788223469472008-03-10T17:01:00.000-07:002008-03-11T21:40:04.162-07:00

Two weeks ago I made this recipe, which made enough candy to go over well at a movie night and an Oscars party. The trick with toffee is to make sure that the butter and sugar don't separate. Fortunately, unlike when you curdle a custard or burn sugar, the separation is treatable. Further notes on separation anxiety below. The recipe is adapted from Anita Prichard's Complete Candy Cookbook, the

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-291399494732924492008-02-20T16:22:00.001-08:002008-03-12T08:19:13.845-07:00

I purchased a box of mediocre taffy (see above) in Provincetown this weekend at a store that had great local fudge. The taffy, however, was sub par (and from Maine). It tasted too much like bubble gum and came in flavors like blue raspberry and root beer. I prefer lemon or molasses. I figured it was time I tried to make some salt water taffy of my own. The candy's secret ingredient--all recipe

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-83113202870394573402008-02-13T10:24:00.001-08:002008-08-27T16:21:44.744-07:00

The bloggers over at Evil Mad Scientist Laboratories usually make fantastic homemade gadgets. This week for Valentine's Day they went nuts and experimented with candy instead. First they teach readers how to get their own messages onto candy hearts (hint: get the current text off with a Microplane). Next they made an enormous melted candy heart out of smaller hearts (see above). I'm not going to

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-39510447763989853072008-02-12T16:56:00.000-08:002008-02-12T17:24:14.769-08:00

Last night I tried my first recipe from Bruce Weinstein's Ultimate Candy Cookbook. I have some reservations about this book--many of its recipes start with ready made ingredients like store bought caramels, marzipan, and candy canes. I thought I'd give it a shot anyway. I chose the burnt sugar fudge recipe because in some ways it seemed similar to the maple candy recipe I'd made before. The

Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4302399045649943025.post-65875254847347686172008-02-11T18:32:00.000-08:002008-03-11T21:46:51.637-07:00

On a cold December day this year, I did something I've been meaning to do since childhood: make maple sugar candy. I remember a story that described children making candy by pouring warmed maple syrup into the snow and having it harden immediately into delicious edible candy. I have no idea where I read this, but as a kid I tried it a couple of times. It doesn't work. Instead, I used the Joy of

Unknownnoreply@blogger.com0