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 PiƱatas.

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!