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.
What are your objections to corn syrup & gelatin?
me - I want to know what's wrong with corn syrup & gelatin, too! I considered myself a bit of a foodie but now feel snubbed. I made tons of delicious carmel corn for friends and coworkers over the holidays. Is there some grand reason I should have made my syrup from scratch rather than use the bottled corn syrup? Am I expected to do the same when I make divinity? Yeesh!