Tag Archives: candy making

Raspberry-Basil Lemonade Marshmallows

I love marshmallows — who doesn’t? Soft, luscious, melt-in-your-mouth morsels of sugar…

Until a few months ago (read: before pastry school) I didn’t even know they could be one of those things you made at home. Mind, blown!

Of course, like many other kinds of candy and confections, there’s a reason why people tend to not make their own marshmallows — they’re equipment and precision-heavy, and, while not beyond the reach of any home cook, they require a staunch commitment to measure, time, watch, and multi-task with very little margin of error.

It’s no wonder that most people think it’s just easier to buy ’em at the store!

But, here’s the greatest thing about making your own candy — especially your own marshmallows — they’re like a blank canvas for flavour!

These were inspired by one of my fellow bloggers, daisy. She made raspberry-basil Italian cream soda a while back, and it really got the gears in my head turning.

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Citrus Mousse & Candied Almonds

Today, I have some good news to share! The good news is… mousse.

Yes, it is!

No! Okay — the mousse was a lie… kind of.

I mean, while mousse is always good news, I have some news to share that’s even better than mousse.

The news is that I’ve been accepted to pastry school! Hooray!

Not that getting into pastry school is any sort of big, grandiose achievement or anything — like most trade schools, they pretty much check your bank account, your high school diploma, and your pulse. As long as you have those three things, then you’re good to go.

Still, I’m excited to be going — even if it’s going to involve a lot of 5am wake-ups and barking, “Yes, Chef!” all day.

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Candied Citrus Peel

Considering how much I love citrus and sugar, this recipe is pretty dangerous.

It’s even more dangerous if you consider how some of the year’s most delectable citrus, blood orange, Meyer lemon, Texas ruby grapefruit, and yuzu (a Japanese citrus — try it if you can find it!), are all in season right now.

If you can boil water, you can make candied peel. No joke!

Uh… and if you can’t, there’s a comprehensive how-to on Serious Eats that will either seriously help you or give you a serious case of the giggles.

I used oranges this time around, because I have big plans for em. Plans that involve chocolate and almond and shortbread.

More on that later. Let’s just focus on peel for now!

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