When YumSugar editor Susannah recently came back from her trip through German wine country bearing packages of Ritter Sport chocolates, we nearly jumped for joy. Ever curious, we chomped, crunched, and savored nearly every flavor on offer in the US (and a few new flavors now on American shores) to see which are worth indulging in.
You wouldn't wear the same food costume every Halloween — so why trick-or-treat with the same candy? This year, try something new. If you're already well-versed in the categories of movie treats and nostalgic candies, then consider serving various candies from around the world. Need a bit of an education in global candy culture? Then test your knowledge of the world's candies and check out some of our favorites here.
Since it will be seemingly impossible to avoid candy this October, why not make your own? If you think the task of candy making seems daunting, complicated, and not worth the effort, then think again. Put the rumors to rest with these nine treats — like fluffy marshmallows, candied citrus peels, and chocolate bark — for a rather simple but sweet addition to your candy dish.
Halloween — the holiday devoted solely to our sweet tooth is as loaded with childhood nostalgia as it is with sugar. From classic candy corn, chewy Tootsie Rolls, and bite-size candy bar renditions, this holiday fills our pillowcases with iconic favorites each year. It was a hard choice, but we settled on six treats that no Halloween stash should be without!
Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America.
As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over. As you cook, your flame should be high enough to allow the caramel to bubble yet low enough to allow the caramel to slowly develop its flavors.
When you reach the magic number, work quickly and don't delay! Even a few degrees can completely change the texture, consistency, and flavor of a caramel. But use extreme caution, because caramel burns are dangerous and painful; keep a bowl of ice water nearby just in case.
Allow the caramel to cool completely before you use a chef's knife to cut the slab into strips, then into square pieces. Use your fingers to mold the individual pieces into perfect squares.
The flavors of Fall always have us (and our taste buds) waiting in anticipation of its arrival. And now that Fall is finally here, so too are seasonal flavors and new combinations of traditional favorites. Take candy corn — the sweet treat making its debut in more than our candy dish this Fall! Mixing with treats like Oreos and M&Ms, we couldn't wait to kick-start the season and try these food fusions for ourselves!
Curious to find out if British drugstore sweet treats had much to boast beyond their novelty factor, we set out to sample nearly two dozen varieties. While some were doozies — one candy prompted the exclamation that "it tastes like I licked an old lady" — we found some delightful new favorites and a few improved versions of American analogues. Find out what we'll be buying in bulk.
Have you tried our recipe for ginger simple syrup yet? If so, then you'll notice that you're left with a pile of zesty ginger, softened from simmering away and lightly sweetened from the process. Rather than throw away these zingy "scraps," you should make candied ginger out of it; it's only two simple steps away (really).
- Preheat your oven to 200°F. Spread the reserved ginger slices out on a silpat or parchment paper-lined cookie sheet.
- Pop them in the oven, and cook for two hours, or until dry and chewy.
We love to eat the sugared slices as is but have also been known to stud scones and ginger cookies with finely chopped chunks. It also makes a great cocktail garnish.
I'm seriously obsessed with marshmallows: something about their light, fluffy texture and subtly sweet flavor makes me think I'm not really indulging. That is, until I look down and see that most of the bag is missing. I especially love creating homemade marshmallows with unusual flavors, and since blueberries are practically bursting from the tables of farmers markets everywhere, it's only appropriate to highlight their sweet, seasonal goodness in a marshmallow form.
Shauna Sever's Marshmallow Madness! cookbook has a recipe for strawberry marshmallows that uses no artificial extracts, only real fruit puree and freeze-dried berries. Intrigued, I tweaked the recipe a little to create these adorable, bite-sized blueberry marshmallows. The freeze-dried berries rehydrate slightly in the marshmallow and provide more berry flavor and a chewy texture.
Toss these mini marshmallows on top of frozen yogurt, dip them in melted chocolate, or eat them solo. They make a great gift or a fun party snack. Now's the time to make a homemade batch of blueberry marshmallows.
We're almost halfway through June, but our celebration of National Candy Month hasn't shown signs of slowing down. A couple weeks ago, we asked you to share your sweetest memories with us via Instagram; little did we know what a sweet tooth you had! Here are a few of the images that made our mouths pucker, no lolly in cheek required.
Source: Instagram user missveraaaaa