Every time I get the chance to drag the kids to the kitchen, I see it as an opportunity to bond with them through my passion. They enjoy cracking eggs, mixing batter, rolling some dough, and I’ve recently introduced to them how to make hard rock candy.

Last Easter, I made several treats. My jelly beans are always a crowd favorite, and so I made a bunch of them this year. When it comes to who enjoys jelly beans, age really doesn’t matter. I hope you would agree that that is an all-ages treat.

Sometimes I love to make a caramel sauce that doesn’t turn into a hard or chewy candy when stored. The kind of sauce that’s not too thick that I can drizzle it over desserts and drinks anytime.

Since today’s post is about hard caramel garnish, we won’t be doing just one – we’ll do a lot: spun sugar, bubble sugar, caramel cage, caramel spiral, caramel swirls, and caramel shards.

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.

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.

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.

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.