Results tagged candy from David Lebovitz

I make this every year for Passover. It’s not that I’m all that religious (for some reason I seem to celebrate only the holidays where there’s lots of eating, drinking…and presents, of course.) But I always pick up a box or two of matzoh, which is stacked high in supermarkets this month, plus I love the sweet-crunch of this toffee-like confection. The only problem is…

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Last year I read about a pastry chef-turned-candymaker in Los Angeles. She was becoming known around those parts for her tender caramels, blended with wisps of sel de mer (sea salt.) Inspired by the amazing CBS, caramel-beurre-salé caramels produced by the master himself, Henri LeRoux, Christine Moore’s caramels are indeed the best I’ve had in the US. A friend drove me out to the Silverlake…

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While Paris is always beautiful, winter comes, and the city gets cold, gray, and touch dreary. In fact, it’s so cold that I refuse to go outside until spring. Believe me, all those romantic photos of Paris you see are taken during the spring and fall are very deceptive. And although it’s very pretty, it would take a mighty big levier (crowbar) to get me…

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I tried various recipes of for caramel corn, some came out too dark, some not dark enough. So I worked and worked, until I settled on this one. Caramel Corn Adapted from Epicurious Special equipment: a candy thermometer Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop. Remove lid and quickly add remaining kernels,…

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Since I wrote the book on chocolate I realize that I should be blogging more about chocolate, but all the answers to many of your chocolate questions can easily be found in The Great Book of Chocolate. This book is the ultimate guidebook to the world of chocolate and a wealth of information with delicious recipes. If you’re like me and can never have enough…

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