candy

  • Easter egg marshmallow nests Easter egg marshmallow nests

    Easter egg marshmallow nests

Easter egg marshmallow nests

  Whenever Easter rolls around and Cadbury Mini Eggs hit the store shelves, I buy a pack or two because I love to incorporate them into my baking. So when I saw the recipe on Sophistimom, I knew I had to try to make these just because they were so utterly adorable.Besides, one of my most popular blog posts to this day is the one on my Easter egg nest cupcakes, which you can read here. But these marshmallow nests are decidedly better. For one, they’re less work. Secondly, they’re more portable, making it ideal for those Easter brunches that are already chock-a-block full of coloured eggs. Or perhaps these would also make a charming favour for a baby shower party with a hatching-chick theme. Just remember you can’t use gelatin if you’re serving this to any of your friends who keep kosher.And if you find candy-making finicky, this might not […]

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  • Bacon and Egg Candy Bacon and Egg Candy

    Bacon and Egg Candy

Bacon and Egg Candy

  I cannot take credit for this delightful idea, I found it – where else – on Pinterest. Indeed, there were many versions but I liked this one the best. How cute would this be as the dessert at a breakfast or brunch party? Truth be told, I wasn’t hopeful that this would be as tasty as it was cute. But something about the crispy, savoury, salty pretzels offset against the sweet of the chocolate really makes this an addictive treat.At first I thought I would be able to take the discs of white candy melts and somehow melt them individually on a pan so that they kept their round shape. I soon realized this was ridiculous and took the suggested route. Ingredients: Yellow Smarties (or for my American readers – M&Ms) picked out of one bag Pretzel sticks – buy one bag and use what you need White candy […]

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  • Chocolate almond crackle Chocolate almond crackle

    Chocolate almond crackle

Chocolate almond crackle

  High off my success at making hazelnut brittle with my trusty new candy thermometer, I decided to try my hand at chocolate almond crackle. This recipe had a few things going for it: It was in a cookbook called “No Time to Cook,” it was written by the amazing Donna Hay, and it was only a paragraph long. I’d already made some entrees from this cookbook that turned out well and so I was feeling confident. Amended instructions: Toast 1 cup of your favourite nut (I used slivered almonds as per the recipe); flatten it out in a layer in a greased baking tray. Then place 1.5 cups of sugar and 1/3 cup of water in a saucepan over high heat. Cook this mixture without stirring for 8-10 minutes or until the mixture is a golden colour. Pour this over the almonds and let it harden. Spread 150 g […]

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  • Clean-out-the-pantry chocolate clusters Clean-out-the-pantry chocolate clusters

    Clean-out-the-pantry chocolate clusters

Clean-out-the-pantry chocolate clusters

  I have started to recycle – really recycle, not just when people are looking. I have started to collect soiled napkins and used coffee filters for the compost collection. I have started to rifle through my fridge to use up any vegetables near their expiry date and, for the first time ever, I’ve started to improvise while baking. It’s taken me a long time to get this point. I’d like to say this is because of a renewed sense of oneness with the environment. But really, it was borne of frugality and mainly, necessity. Time is my most valuable commodity these days. Sometimes when I am getting through a recipe and I come across an ingredient I missed, I improvise because I can’t bear the thought of strapping my little one into his car seat, enduring his crying all the way to the grocery store, just to buy one […]

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  • Hazelnut brittle Hazelnut brittle

    Hazelnut brittle

Hazelnut brittle

  Over the years I’ve tried to make brittle several times. And every one of those times, it’s turned into a gloppy sticky mess that I’ve had to scrape off the cookie sheet. And every time I’ve bemoaned to myself that I should have had a candy thermometer. Finally this year, my husband crossed one of the items off my Christmas wish list and bought me a candy thermometer as a stocking stuffer.Lo and behold, on my first try using the thermometer, my brittle was a success. Sorry I ever doubted you Lucy Waverman. Although I must admit your instruction to watch the syrup turn into the colour of a light amber didn’t work the first time around, I did some Googling and found out the “hard crack” stage was about 290-300 degrees F and my trusty digital thermometer beeped when it reached that stage. I also looked at several […]

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  • French chocolate bark French chocolate bark

    French chocolate bark

French chocolate bark

  This recipe is from Ina Garten’s “Barefoot Contessa Back to Basics” cookbook. Ingredients:1 cup whole salted, roasted cashes6 to 7 ounces very good semisweet chocolate, finely chopped6 to 7 ounces very good bittersweet chocolate, finely chopped1/4 cup dried crystallized ginger, 1/2-inch diced1/2 cup dried cherries1/2 cup dried apricots, 1/2-inch diced1/4 cup golden raisins Directions (Abbreviated by myself):Preheat oven at 350 degrees.Roast cashews in one layer and bake for eight minutes. Set aside to cool.Place semisweet chocolate and half of bittersweet in glass bowl and microwave on high for 20-30 seconds. Take out and stir. Repeat until chocolate is just melted. Immediately add rest of bittersweet chocolate and allow to sit at room temperature, until it’s completely smooth.Pour melted chocolate onto parchment paper into rectangular shape – about 9 by 10 inches.Sprinkle top in following order: ginger, cashews, cherries, apricots and raisins. Set aside until firm. My substitutions:I couldn’t find […]

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