Caramel, the true color of Fall If you’ve just read the spring caramel post, hold on to your dentures because the fall caramel, with its simpler recipe, delivers a caramel with such subtle differences, that a peasant, unfamiliar with the nuances of culinary sublimity, fails to grasp the unparalleled importance of the need for two recipes. Don’t feel discouraged if you still wonder why we use two different recipes. You will want to read the Kent Merrell science behind the two caramel recipes, “The Tale of Two Caramels” click here. Here’s my mother’s recipe. Please note how pure it is. …
Corn syrup is simply a liquid sweetener. It’s a sugar made from cornstarch. Corn syrup comprises pure glucose, a simple sugar. Table sugar, the white crystal sugar I dump in my Cheerios and you into your coffee in the morning, consists of sucrose, which comprises glucose and fructose. …
The question I am asked more often than any other about our hand dipped chocolates is, “Are hand dipped chocolates healthier than commercial chocolate candy?” Hello! Of course they are, that’s a silly question, even if no one actually ever asked it. Let’s look at the facts. First: The more ingredients you add to any food, the odds that something nefarious sneaks in increases. …
my 11 year old grandson, just as confident as any fine chocolate connoisseur could be, simply said, “It’s the love.” …
The chocolates were not only wildly popular but the fund raising effort was wildly successful. The tradition of hand dipping chocolates began. …