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 […]
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. […]
You may think Buffalo, New York stopped when it perfected the spicy Buffalo wing, but you might be surprised to find out that the wing is arguably the second-best food to come out of the city. For the sweet-toothed among us, Buffalo’s very best regional specialty has an unfortunate name […]
Makes 25 pieces Rocher is French for “rock,” and these chocolates just might be named that because they do! There is no limit to the possible combinations of nuts, dried fruit, seeds, and cereals that can be made into rochers. These are just a few—use your vision to create your […]
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.