Makes 12 apples These are the crunchy-coated carnival apples of your childhood! You can skip the red food coloring if you prefer. They will be glossy and just as tasty. Keys to Success If using supermarket apples, you must wash off the wax for the candy to adhere. Be careful […]
Master Sugar Cooking Technique
Sugar is the defining ingredient of candy making. It provides sweetness, bulk, flavor, mouthfeel, and preservation to candies of every description. Without sugar, there simply would not be such a thing as candy. In chocolates, the sugar is already contained in the chocolate itself, and we may add little or […]
Peanut Butter Nougat
Makes one 9 by 13-inch slab All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made. […]
Sponge Candy
Makes one 9×13-inch slab Sponge candy enjoys regional popularity in the United States, and there are at least two candy bars made of sponge candy sold mainly in the United Kingdom. With a little practice, you can make sponge candy every bit as light and airy as these.
T’ings
Makes 25 pieces T’ings are the simplest candy you can make, consisting of dark chocolate (or milk or white chocolate, if you prefer a less virtuous chocolate experience!) with chopped dried fruits and nuts. You can make any combination you like, but pistachios and cherries are a favorite.
Using Candy Molds
Using molds to make hard candies is very easy and requires only the desired molds suitable for use with sugar. There are different types of molds available that can be used with hard candy; metal molds, either heavy cast molds or lighter stamped molds, are the most common variety, and […]