There’s just so much you can do with chocolates. I’ve posted several chocolate recipes the past weeks, but I just can’t seem to get enough. From making dark chocolates, making dark chocolate sweeter, how to make milk chocolate from dark chocolate, how to melt chocolates with coconut oil, to how to make hard chocolate coating from cocoa powder.
Making rock candy sheets don’t really take days to complete like the rock candy crystals. There’s not much chemistry stuff going on in the process that calls for yet another kitchen science session.
One of the kitchen tools I use most when making candy is the candy thermometer. I’ve received some questions on what I use so I’ll just post it here to address all the inquiries and also give some info on this product at the same time.
So, I’ll give you my CDN DCT450 digital candy thermometer review first, then we’ll take a look at some general details.
Today, I’ll share with you my peanut brittle recipe without corn syrup just as I promised. This is a stovetop version, so maybe in one of my future posts, I will again share with you a microwave version of this peanut brittle recipe.
Last Halloween, my caramel apples were a hit. Even the adults love ‘em, too! What they didn’t know is that I made them without corn syrup. Yes, you read that right – homemade caramel apples without corn syrup.
