Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
The fantasy imagined by dear Edmund in "The Lion, The Witch, and The Wardrobe" can be a reality in your kitchen today! Making Turkish Delight is rather simple, all it takes is some sugar and arm power!
Today on Home & Family I set out to work with hot sugar on live television. It was a train wreck! Thankfully we had 90 seconds at the end of the show in which I redeemed myself and worked quickly with hot sugar. You know you love a disaster, watch these clips!
At the end of the year when snow is glittering on pine needles, the flavor my brain calls out for is reflective of that sentimental weather: cool, crisp, fresh, and bright. Peppermint candy canes have stolen my heart.
Though I am a popcorn fanatic, caramel corn was not in my rotation until last year. Salty, sweet, and crunchy, this snack satisfies me in a dangerous way. I have to remove the bowl from my side after a few handfuls, otherwise I risk falling into the abyss of total consumption. And trust me, though it seems wise at the time, finishing the entire batch of caramel corn in one sitting is not pretty.
Looking for a fun experiment in the kitchen for your family this weekend? Learn how to make rock candy, an exciting exploration of geometry, crystallization, and super-saturation!
I'm a sucker for candy, particularly candy of the sucking variety. Though to be honest, when I'm presented with a stick of rock candy I am much more likely to crunch its crystals to smithereens than delicately decay them with saliva. There is something so terribly pleasing about the obliteration of sugar between teeth.
Rock candy, so popularly associated with garishly colored sticks and strings, makes its first appearance in world culinography in 9th century Iran. It seems even at such an early time in human history we had already learned to grow sugar crystals. And why would we be growing sugar crystals? Keep reading!
Preserving fruit with sugar is a centuries-old tradition that seems to rear its head every Christmas. As we celebrate Christmas in July with Hallmark, take to heart some candying tips. Get started on this now and you'll have gifts aplenty on your shelf to dole out come December!
This is not a new trick, it is simply good, old, cooking at its best. When we slowly replace water content in food with sugar we act to reduce the amount of H2O necessary to support the growth of bacteria and microbes. Which is to say, we preserve the food. Sugar is a most excellent prison for your lemons. Keep them alive far past their due date with this solution.
Sugar presents us with some of the more accessible chemistry in the kitchen, and peanut brittle is an excellent example. Toss some baking soda into the bubbling caramel and let the carbon dioxide do the heavy lifting.
Against my mother's will I used to choose this airy, caramel confection when we were taken to the candy shop as kids. She will eternally favor truffles, the grand nexus of chocolate. But I like a bit of hardened texture in my confections, and this treat could not be more satisfying. Caramel seafoam is the adult equivalent of a teething biscuit. It presses against your teeth as you bite into the brittle caramel, rewarding you with sweetness for the task of chewing.