A no recipe post. If interested - purchase the book / Chocolates and Confections and commence drooling.
A post in honor of Peter Greweling. A confectioner, and chocolatier. We are so fortunate to have him as a teacher. A master of invert sugars, fondant, pralines, caramel, sugars and the maillard process. Every time I am in the kitchen swearing up a blue streak because I have burnt my sugars or my caramels are not firm enough, I turn to one of his books and see what I have done wrong - he always has the answer.
Candy making, what an amazing tradition. I fancy myself an amateur, just in the early stages, getting my feet wet in the world of sugar spinning and doctoring agents. For the past two years I have been tinkering in my kitchen, dreaming up new recipes and mixing up old ones. I always come back to sweets. Sweets make me happy and others too. The best part is that you can make your confection rich enough and sweet enough to fit into the palm of your hand (no I am not referring to M&Ms). Sometimes a piece of cake is too much, but a chocolate confection is perfect.
Last weekend I played around and made these. Seriously?! Salted caramel, layered with homemade marshmallow, dipped in chocolate with salted peanuts on top. Completely over the TOP!
Try out one of Peter's recipes, you will soon realize that you are quickly finishing off the treats you just made so that you can begin your next confectionery adventure.
Check out some of his books on Amazon or from your library. They will turn you on to the world of confections!
Happy Mother's Day & Happy Candy Making xoxoxo megan