It's time to break bad — the legal way — by cooking up a batch of Heisenberg's Blue Sky . . . rock candy, that is! Bid a fond farewell to the provacative show (the series finale airs Sept. 29) by simmering it up on your stove, no special lab equipment required. Then, divvy it up into baggies to share with your friends as you tune in to find out what's next for Walter White, Jesse Pinkman, and crew. Watch our video to see how it's done, and for some candy-making tips and fun facts about the show. Then, check out the recipe and get to it!
Take one gloriously gooey bite of these banana boat s'mores, and you'll be a happy camper—fitting, given their outdoor origins. No camping trip on the books? No worries! Watch the video to learn how to make these peanut-butter-cup-stuffed beauties at home. Trust us: you're gonna want s'more.
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.
Why is it that many organic sweets fall short where it counts most: on the flavor front? Perhaps more effort is spent sourcing wholesome-leaning ingredients, and less on texture and taste, though one would hope that's not the case. Flummoxed by this question, we bit into four new varieties of organic chocolate bars from one of our favorite confectioners, Lake Champlain Chocolates, to see if they could stack up to (and even soar above) their conventional ilk.
Spoiler alert: they did, and then some. Keep reading to find out which of these stunning chocolate bars is right for you.
Lake Champlain Chocolates Creamy Coconut
Love the flavor of dried coconut, but find its stringy texture off-putting? Then meet your new favorite sweet: Lake Champlain Chocolates Creamy Coconut ($5), which, as its name implies, has a smooth filling that captures the essence of coconut without any polarizing leatheriness. Texture aside, we wished this bar was a hair heavier on the filling, but it generally received rave reviews from tasters, one of whom described it as heavenly, like a "fancy Almond Joy."
Lake Champlain Chocolates Salted Caramel
As usual, the combination of salted caramel and chocolate in Lake Champlain Chocolates Salted Caramel ($5) didn't disappoint. What made this bar particularly notable was its balance between salty-sweet caramel and dark chocolate shell; neither dominated. Overall, it reminded us of a chocolate caramel brownie in the best way possible.
It's 3 p.m., lunch is long gone, your energy's flagging, and you're craving something that's salty and sweet to satisfy those afternoon hunger pangs. But the assortment of snacks in the office kitchen just isn't exciting after seeing it day after day. Why not change up the routine with this super easy, drool-worthy office junk food bark that can be easily customized with snacks lying around the office pantry? Your co-workers will love you for it . . . that is, if you're willing to share! Watch the video to see how it's done.
There's nothing like a decadent dessert to impress your date, especially when it's the first time you get to show off your skills. We can't think of a better recipe than white chocolate rocky road from Barry Taylor at Sorted Food on Tastemade to set the sweet tone. All you have to do is melt the white chocolate, throw in some tasty ingredients, and chill overnight. With dessert out of the way, you'll have plenty of time to focus on other parts of the date that will hopefully be just as memorable.
Watch the video to see how it's done and then get the recipe.
My seven year old couldn't die right here, right now in this beach parking lot, wearing only her bathing suit, with a Dots candy lodged in her throat and four more clenched in her sweaty fist. Could she?
There's a surreal quality to the terrifying moment when you realize that, yes, your child could die right in front of your eyes, right in front of all those people standing there watching you, all with concerned looks on their faces, cell phones poised, as you try to remember what to do first when a child is choking.
Lucky for us, a confident superhero type stepped in. (There's much more to the story over here.) When it was over, and that evil, soft, yellow candy throat plug lay in a puddle of spit on the blacktop, Isla could speak again and Esther had calmed down, we sat in the open back of the car and hugged and laughed nervously.
"Death to Dots!"
Then we got in the car and headed home as if nothing had happened. Life goes on. Yet nobody spoke. My mind returned to that place, that moment when I felt a complete absence of control over life and death. And I wept, silent hot tears, the entire 20 miles back to our house.
We avoided the emergency room. But the average annual number of emergency room visits by children choking on food is more than 12,300. That's equivalent to 34 nonfatal choking ER visits per day. Sixty-two percent of those choking episodes occur in children under four.
When we received a box filled to the brim with Lindt's new Hello line of chocolates, it was tough to restrain ourselves from tearing each and every bar open — we even highlighted them as a must-have product for July. Somehow, we managed to hold off until we could conduct a proper office-wide taste test, but it was tough. Keep reading to see what our trusty tasters thought of these filled chocolate bars, and find out which was our favorite.
If there was ever a time to take full advantage of a celebration, it's during National Candy Month. The fun doesn't stop once you've whipped up your own homemade marshmallows and truffles. Continue the rush by looking through superclever candy ads that will have you chuckling and grabbing the nearest source of sugar. From Skittles maracas to chicken dinner bars (we'll get to that in a minute), click on for a sweet candy bonanza.
Happy National Candy Month! Instead of celebrating with those basic, prepackaged candy bars, why not make your own? If you think the task seems daunting, complicated, and not worth the effort, think again. Hurry and put the rumors to rest with these 13 treats — like fluffy marshmallows, candied citrus peels, and addicting chocolate matzo toffee — for a rather simple but sweet addition to your candy dish. There's no better rush than a sugar rush!
— Additional reporting by Lisette Mejia