Sunday, December 21, 2014

Pineapple Expressed

Using this great pineapple ice cube tray I molded these delightful candy pineapples as gifts for the holidays. 

The pineapple has long been seen as a symbol of hospitality. These candy pineapples are heavenly tasting and make the perfect hostess gift for all of our parties and events. Using Bakerella yellow and green candy wafers, the candy centers are filled with bits of candied pineapple and I used candied basil leaves in the green "steams". 

Have the happiest of holidays!

Friday, October 31, 2014

Chocolate Lovers Guide

I clipped THE AMERICAS section from this Chocolate Lovers info graphic. Where have you been, what have you tasted, and how WAS it? 

Frankly, I am eager to try Chocochicken. The LA Times was glad when Chocochicken reimagined their menu to include less chocolate. In the initial LA Times review they basically called for eliminating most cocoa centric things on the menu. Who does that? 

P.S. Happy Halloween!

Sunday, October 19, 2014

Amazing Pumpkin Candy + Chocolate Recipes

Candied Orange Pumpkins
These Candied Orange Pumpkins filled with ganache were amazing. I cut the top off a mandarin orange and gently pulled the flesh from the peel. The peels, top and bottom were candied, boiled with sugar and dried. The following day they were filled with pumpkin spice flavored chocolate ganache. We placed on the pretzel stem on tops and served as individual desserts. The candied oranges could be filled with pudding and even ice cream too. Wow...they were delicious!

Chocolate Covered Cherry Pumpkins
Also ready for Fall, are these small, pumpkin styled Chocolate Covered Cherries. First we dipped some drained cherries in orange chocolate. Once cool, a little pretzel "stem" was added to the top and with a toothpick I made some pumpkin ridges. These were easy to make. Happy Pumpkin Season!

Monday, October 13, 2014

What is Candy Made Of?

1940's Advertisement from the National Confectioners Association
Here's an ad from the 1940s detailing the top ingredients that go into candy. In commercial candy today you'll find a few others like colors, flavors etc. Want to know the purpose, meaning, or function of what is listed on your wrapper? Email us the ingredient and we will let you know!

Sunday, October 12, 2014

A Brief History of Gummy Bears

This Gummy Bear article from BON APPÉTIT online features a few thoughts of mine on the topic of the Teddy type treats! Also, this piece called Gummi Bear Chronicles showed up in the New York Times. Enjoy.

Land of Nod Gummy Bear Lamp

Wednesday, October 1, 2014

Candy Strategies for Halloween

Wired Magazine asked about my "candy strategies" for insuring the best Halloween haul. Here's a amazing infographic from the Oct. magazine outlining my tricks for treats! What are you going to be for Halloween?

Tuesday, September 16, 2014

What Time Is It? Sprinkle Swatch!

This is for those who still wear watches. Here's a Sprinkle Swatch...and I found one that comes in a Licorice Allsorts pattern too! 

What time is it? It's Candy Time.

Saturday, September 13, 2014

Pirouette Pencils

Back-to-school is in full swing and while purchasing yet some MORE school supplies I had an idea to surprise some of my favorite back-to-schoolers with some "pencils" of the sweet variety. Pirouette cookies served as my base; I dipped them in melted yellow and pink candy wafers to bring them to life. Make them by following these easy steps:

1. Carefully expose top part of cookie on one end and shape to make sharpened "tip" of the pencil. Reshape chocolate if needed.
2. In a shallow pan, roll or dip the Pirouette cookie by holding onto the shaped tip end into melted yellow candy wafers. Place on wax paper to set.
3. Once the chocolate has set, dip part of the wafer cookie into melted pink candy wafers for the "eraser".
4. Place on wax paper to set... and enjoy! 

Tuesday, August 26, 2014

Singapore Sweets

Restaurant Andre's Dessert Dome
You can't chew bubble gum but you can get an elevated Oreo and magical meringue served under glass at Singapore's wondrous French restaurant, Restaurant Andre.

Friday, August 8, 2014

Cynthia Rowley's Curious Candy

Equal parts retail and event space, Cynthia Rowley's Curious Candy, on the Upper East Side, is quite magnificent. Buy your tricks, treats, and costumes in one amazing, two-story spot. Head upstairs for the sweets and eyeball a space-age floss maker, glass cake stands and sparkly tailed Piñatas.

Friday, August 1, 2014

Pretty Hard Candy

I am getting ready to teach another candy making class and I am preparing by  making lots of hard candy. 

I can hardly wait to use my vintage hard candy roller. Imagine the infinite possibilities of flavored and colored drops and lozenges!

Recently, I have been practicing my candy making in Madison, WI. I even got a special demo from Primrose Candy. Look at the beautiful flower cut rock candy they made!!  

Tuesday, July 22, 2014

My Career in Candy Land from All American Cooking (+12 Candies)

Beth Kimmerle has always been a candy lover. She grew up near Chicago, where chocolate and candy have a storied past. Beth became fascinated not just by the taste but also by the packaging of each individual piece. 
“The way candy represented special occasions, holidays, and events made it a kind of window into history and culture,” she says. “And the type of candy a person prefers can tell us so much about their taste and background.”
Beth has taken her passion for all things candy and turned it into a career as a candy expert and historian. She works as a writer, educator, and consultant, sharing her knowledge across the candy industry and beyond in myriad of ways.

Friday, July 4, 2014

Summer Fancy Food Show: Top Treats

Well, the 2014 Summer Fancy Food Show is over and I am happy to report that there were many treats and a few amazements too!

A Vintage Jar filled with the
delicious Napoleon Bonbons
Topping the list was the Chef Jet 3D printer. It's a stealth contraption that prints out a 3D item using chocolate or sugar. In my excitement I did not take a picture but I did try to buy the floor model. Hopefully, you'll see one soon at my soon-to-be disclosed location.

Now as for old stuff, I was introduced to Napoleon Bonbons. These Dutch sweeties have been around for 100 years and have a sour surprise center. They taste wonderful and remind me of the 1970s favorite, Zotz.

Last but not least please mark my words, Tigernuts are the next big thing. I tasted both Horchata made with Tigernut milk and raw Tigernuts by Organic Gemini and was truly amazed by the whole business. I plan to coat them in chocolate in my new panning machine!

Wednesday, June 25, 2014

My Sweet & Snack Show Favorites

I curated this fine assortment of sweeties from the Sweet & Snack Show that took place last month. A little sweet Summertime inspiration!

Friday, May 16, 2014

Candy Jars Painting at Sweet and Snack Show

Beth might have the coolest job ever. Being a candy expert means more than testing, inventing, promoting and working with candy. Sometimes it even means making candy art!

Beth had the privilege to develop a beautiful mixed media painting “Candy Jars” with accomplished and widely exhibited artist-cum-pastry chef Sheri Warshauer-Riskind.

Tuesday, April 8, 2014

Komforte Chockolates Tasting

With flavors like tortilla, lime and salt, and apple pie and graham cracker, Komforte Chockolates had our attention. Based in the Pacific Northwest, Komforte Chockolates seem to promise a chocolate bar reminiscent of a cozy Seattle afternoon looking out a rain-streaked window at a grey sky. Decidedly west coast in aesthetic and sentiment, Komforte has potential, but does not fully deliver on their promise.

The Meadow, a pretty neighborhood shop in the West Village, is the only source for Komforte in the city. They sell an unusual variety of goods ranging from chocolate, flowers, and bitters, to every kind of culinary salt under the sun.

The Komforte bars we selected were French toast, apple pie and graham cracker, and tortilla lime and salt. Alas, we missed the ramen noodle bar.

Friday, January 10, 2014

White Chocolate Pizza Bites

We developed a tantalizing sweet and savory delight! Melted white chocolate candy (as always we used the fabulous Make'n Mold vanilla wafers) and whole wheat crackers make your pizza base. Then, we topped them with delicious dried tomato bits by Snapz and some amazing crystallized basil herb pieces from Fresh Origins

Now you have a sweet mini Margherita pizza with a twist. Sweet or Savory? How about both?

Thursday, January 9, 2014

M&M's Cake Pops

I started the year right with some M&M's Cake Pops. We used chocolate cake so that the inside was as brown as the real ones. We had a fun time making the little lentil shapes and if you can make a hamburger patty you can make an M&M's pop too! 

Before our discs were dipped in candy wafers Caroline here likened them to to flying saucers. Those may be made in the very near future but in a galaxy far, far...

Of course, we used Make'n Mold Candy Wafers simply because they are the BEST CANDY WAFERS ever.

Amazingly, Make'n Mold colors can be mixed to make a perfect M&M's color match. If you send an email, I will give you the exact recipe for the colors but you must promise to always use Make'n Mold wafers or your won't get satisfying results. 

To create the “M” stencil, simply fold clear plastic packing tape over itself so that you have a firm piece of non-sticky plastic. Then, using an Exacto knife, cut out your “M” shape. Follow this link to find the M logo. 

Using a paint brush and your M stencil, dab on powdered sugar when the pops are candy covered and cooled. 

Enjoy and Happy New Year!