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Copyright
All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
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Follow
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Copyright
All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
Archives
Tag Archives: Candy
Butter Pecan White Chocolate Crunch Clusters
Do you need a last-minute gift tonight? It’s Christmas Eve, and you suddenly realize that a friend or relative is coming by with a gift, or you’re going somewhere where said friend or relative will be, bearing gifts for you, … Continue reading
Homemade Candy and How to Temper Chocolate
I reached 100 posts today. It’s actually kind of sad since I’ve been blogging for almost 3 1/2 years. I should have triple that amount, or more! Regardless, candy is a great way to celebrate it! What?? Candy making during the scorching … Continue reading
Posted in Candy, Daring Bakers, Dessert, Jams/Jellies
Tagged bon bons, Candy, caramel, Chocolate, chocolate tempering, cocoa butter paint, couverture chocolate, filled chocolates, honeycomb candy, jelly candies, molding chocolate, painted chocolates, passion fruit caramel, pate de fruit, sea foam candy, sponge candy, sponge toffee, sugar
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How to Build a Gingerbread Lighthouse
How to build a Gingerbread Lighthouse….at the last minute. The size of the gummi lobster in relation to a human who could fit through that door, is kind of scary. I suppose my lobsters would be 100 plus years old … Continue reading
