Candy-Making Made Easy

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Amanda Hesser's short piece on Candy Making in Sunday's New York Times Magazine was enough to convince us all to toss the Starburst habit and make our own candies.

With recipes for Lemon Gum Drops, Salted Butter Caramels (with chocolate coating), and Cinnamon Fireball Candies, there's something for all kinds of sweet-toothed chefs.

Don't misunderstand; we are not advocates of gelatin and corn syrup in the kitchen, but we still believe that making your own is always better - be it candy and burgers, or curry and bulgur.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.