Friday, September 6, 2013


Summer may be coming to a close but we can still make summer inspired candy! For these bright beauties I combined some melted Make'n Mold green and yellow candy wafers with a little corn syrup to make a moldable chocolate paste. Then I formed little discs and sprinkled with rainbow dragees. These are coming with me to a party tonight. Happy little treats for our waning warm days!

Friday, July 19, 2013

Shane's Candy in Philadelphia

The last time I was in Shane's Candies the store smelled a little strange. I was in Philadelphia to do a radio show on WHYY and a fine and thoughtful producer gave me a list of classic candy places that were a must to visit while I was in town. The last time I was at Shane's it did not look or feel like this. The candy did not seem dandy and in fact the place had no mojo. 

Things have changed.

Two years ago Shane's was radically transformed into a magical and traditional confectionery emporium by Eric and Ryan Berley. The brothers spruced up what just may be the oldest operating confectionery store in America. The store originally opened in 1863 and today has historic touches that make it feel like a living sweet museum stocked with fresh and lovingly made candies. The gentlemen also run a sweetly styled classic Soda Fountain shop located just a few doors away. 

Today, Shane's is a real candy gem. The attention to detail from retail displays to production work took my breath away. But not for too long as handmade clear toy candy and caramels were available for the tasting. Read this great write up in Smithsonian Magazine and plan your visit today.

Wednesday, April 17, 2013

PMCA Demo - Beth Kimmerle’s Almond Praline Truffles

This week Beth demonstrated several almond-based recipes at the PMCA Annual Conference in Lancaster, PA. Here is her recipe for Almond Praline Truffles. Not to be confused with southern pecan pralines, this praline, which originates in France, uses a ground almond brittle to add flavor and crunch. Praline powder can also be used in cakes, pastries and ice creams and is commonly used to impart texture to ganache truffle centers.

Monday, April 15, 2013

The PMCA Conference and a Marzipan Beehive

Beth and I are currently in Lancaster, Pennsylvania for the Pennsylvania Manufacturing Confectioner's Association Annual Conference. Today Beth will be demonstrating four almond-based candy recipes at the show, including homemade marzipan. To exhibit some of the many ways marzipan can be used we created this beehive showpiece, complete with a queen bee, using Odense marzipan. Stay tuned for recipes and more on the show!

Wednesday, April 10, 2013

New York Times: Candy Cover

We LOVED the front page cover of the New York Times Book Review Section from a few weeks ago.

Don't you?!

Friday, April 5, 2013

Sign Up for Sweet Scandinavia!

Sweet Scandinavia with Beth Kimmerle
Sunday, June 2, 10 AM-2 PM
Norway, Sweden, Finland and Denmark: Scandinavian food, music and art is everywhere these days. In this hands-on workshop, candy expert Beth Kimmerle will teach you how to make traditional and modern sweets from Scandinavia that everyone will love. Using classic techniques, Beth will take candy making to the next level and introduce the class to unique ingredients. Learn how to make: Marzipan Pigs, Saffron Caramels, Jelly Raspberries, Marshmallow Cars and Cardamom Truffles.

Friday, March 22, 2013

Easter Bunnies: Tempering Milk Chocolate

Since it's almost Easter we thought it was time to make Easter bunnies at the office using some of the vintage molds from Beth's collection! In order to mold our bunnies we first needed to temper chocolate and thought we'd do a tutorial for all of the home candy makers that want to give it a shot. Tempering gives chocolate that shine you see on store bought candies and a perfect snap when you bite into it. It also results in a higher melting point so the chocolate doesn't melt in your hand. Chocolate that is out of temper has “bloomed” and has white or gray streaks on the surface. This simply means that the cocoa butter has risen to the surface of the chocolate. Bloomed chocolate looks unappealing but has not gone bad, and can be melted down and tempered to get that familiar glossy appearance.

Equipment needed: Double boiler or glass/metal bowl fitted on top of a saucepan, spatula or spoon, chocolate thermometer, chocolate mold and/or fruit (or other foods) for dipping. 

Tuesday, March 19, 2013

Sweet Home Chicago

Millions of nickels have flashed across the counter in exchange for these for each of these leading Mars bars.

A few years ago Beth designed and curated an exhibit for the University of Chicago called Sweet Home Chicago  based on the wonderful collection housed in the John Crerar Library. The exhibit reviewed the candy history of Chicago and highlighted many of the sweets that were created and have been manufactured in the city. The popular exhibit has recently become accessible again and can be viewed online at the University of Chicago library website. The new web exhibit covers everything from early ice cream producers to the start of Wrigley and looks at how women found a place in the bourgeoning candy industry. Indulge your sweet tooth and take a look!

Thursday, March 14, 2013

Saveur on White Chocolate and Trifle Recipe

I was going through my piles of magazines the other day and was delighted to read Ben Mims article on White Chocolate in Saveur. I found it online and thought I'd share.

With it's strong caramel notes, I recently used Guittard Chocolate to construct a delicate white chocolate mousse in holiday inspired trifle. See my oh-so easy recipe below.

Dark Chocolate Peppermint Trifle Cups

A holiday twist on a traditional layered English dessert this version is transformed with peppermint candy and served in festive dessert cups. With alternating layers of milk-chocolate pudding and white-chocolate, vanilla bean mousse, this trifle’s heart is a chocolate wine soaked cake. To ease holiday cooking projects, we’ve substituted a hand made cake for bakery purchased. Feel free to make components like pudding and mousse the day before you assemble your cups. Serve with ChocolatRouge cream wine.
Click read more below for the recipe.

Thursday, February 14, 2013

Valentine's Day Candy

Happy Valentine's Day!

This may be the sweetest day. Ever. 
In our kitchen today you'll find many types of nougat (hard, soft, maple pecan, vanilla with candied pecans) and shown here, hand wrapped chocolate caramels. 
Enjoy the day!

Tuesday, January 15, 2013

Kitchenaid Model G Stand Mixer

A few weeks ago Beth shared a blog post about an antique chocolate mold collection she recently acquired. This collection includes not only antique metal chocolate molds but also a number of pieces of candy making equipment. Among them is a Kitchenaid model G stand mixer.

Kitchenaid’s original stand mixer for home use was introduced to the market in 1919. This first mixer was named model H-5 and was called “the best kitchen aid”, leading to the brand name. The much lighter and more compact model G mixer, which Beth now has in her possession, was released in 1927. Although the model G looks somewhat unfamiliar to those that know current Kitchenaid stand mixers, it's a closer relative than you might think. Kitchenaid’s machines remain virtually unchanged since before World War II.  

Monday, January 7, 2013

Scandinavian Candy

When I came to work for Beth before the holidays we started throwing around ideas for a new project revolving around Scandinavian candy. Of course I went home to Sweden for Christmas and came back with half a suitcase full of chocolate, gummies and jellies and now our brainstorming is in full swing. Keep an eye out for exciting (Scandinavian) things to come!