Candy

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.

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.

The maple candies are always a hit with the kids. I mostly like the creamy and nutty ones – because I love peanut brittle, remember? If you haven’t read my two peanut brittle recipes, please check them out as well. I have a microwave peanut brittle recipe and a corn syrup-free stovetop version you might want to try.

Honestly, if there’s one thing I failed most in the kitchen, it will be caramel! Looking back, I’ve has several tries where I gave up easily just because it’s so easy to think I was doing it all wrong. I guess you’ve already read bits and pieces of it in my past posts.

My friend came over last week and brought several blocks of dark chocolates. They are perfect for baking and can easily be turned into some delectable treats.

This is a homemade marshmallow recipe without gelatin that is easy to make and tastes just like the regular ones. You won’t even notice the difference! So if you want to a Vegan marshmallow recipe, then this is for you.

I’ve enjoyed these recipes because they are kitchen science experiments that I did with the kids. These are great ways to incorporate some science learnings (and a lot of patience) while teaching them basic kitchen skills and food appreciation.

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.