Category: candy
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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…
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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…
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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…
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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…
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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…
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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…