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.
I was making dipping chocolates in a client’s home kitchen when she asked me something I get a lot from different people: does melted chocolate and butter harden? This is a common question most beginners or first-timers have. It’s a very legit question, I might add, because I was guilty of this. I learned my lesson the hard way.
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.
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.