Beth Kimmerle's Candymonium: August 2014

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!!

Welcome to CANDYMONIUM for confectionery contemplations!

Beth Kimmerle began her career in food product development with Fannie May Candies before working with Starbucks Coffee Company. Today, she is considered a confectionery expert and she serves the industry as a consultant, writer, and speaker. As a food and beverage consultant she has worked on global, marketing projects from innovation to branding for industrial to artisanal clients.

Beth is also the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, NBC's The Today Show, and Martha Stewart Living.

When Beth is not musing about candy, she's making it. She's a regular candy making instructor at the Institute of Culinary Education in New York City, she's also lectured at The Chicago History Museum, Princeton University, and the University of Chicago.

Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists.