Ginger Honeycomb Brittle

Honeycomb brittle is one of my favorite brittles to make, not due to the taste, but because the way it froths and bubbles up the moment the baking soda hits the syrup.  I am still amused by it, and how something so simple can have such a complex effect.  The baking soda also seems to…

Anise Brittle

Anise Brittle is one of the two brittles I made this year.  The Anise gives the brittle a lovely licorice flavor, something a little different from the more traditional peanut brittle.  I also included possible additions to the recipe for an orange anise brittle – notes for a future experiment of mine. Ingredients: 1 1/2…

Salted Bourbon Caramels

I started out this week with a candy making binge – 1 batch of caramel, 2 batches of brittle, and 2 batches of fudge – all before Tuesday.  I had to get creative since I was making them for a Grandfather that is forbidden from having any chocolate or nuts.  I’m starting out with posting…

Red Current Curd

I found some bright red currents at the grocery this past week, and I could not resist bring some home.  Then came the process of figuring out what to do with them.  I hit my jelly quota with the rose hip jelly I made earlier in the month, and while I thoroughly enjoyed the black…

The Salted Butter Break-Up

I could not resist the name of this buttery treat, especially, now that Valentine’s Day has passed.  If only all break-ups were so sweet.  This is a recipe from Dorie Greenspan’s book around my french table, and the recipe tends to have a closer resemblance to the making of a pie curst instead of your…