Making candy recipes can seem intimidating, but if you understand a few basic principles, you will love the final results!
Most marshmallow recipes use gelatin. Gelatin needs to bloom before being added to a hot liquid. To bloom gelatin you place it in a bowl and add ice cold water for a few minutes. A candy thermometer is a valuable tool when working with sugar as the sugar does different things at different temperatures. Vanilla is the gold standard in marshmallows, but feel free to play around with different flavors (like peppermint!) and create delicious marshmallows all year long.
Traditional homemade fudge will require a few basic tools: candy thermometer, saucepan, wooden spoon, and a pan. When making fudge you will want to follow the recipe directions exactly, and little things like stirring can make a big difference in the final outcome of your recipe. The easy and quick version is often referred to as 3-Ingredient Fudge. It consists of chocolate, sweetened condensed milk, and butter heated in a microwave. Both versions are delicious!
Making and eating homemade caramels are a fond memory from my youth. I didn’t get to make the caramels when I was young, but I did get to roll them in wax paper and twist the ends. My grandma made sure I knew about hardball and softball stage so that you could get a perfect consistency. Nowadays we have candy thermometers and there is no need to burn any fingers! When you are making caramels don’t be afraid to substitute ingredients, alter amounts and proportions, or scale the recipe up or down. Experimentation can lead to better recipes!