Make your own marshmallows at home & you’ll never go back to store bought Dreamy, white clouds of sugar fluff – you can’t go wrong with marshmallows. My favourite marshmallow recipe is adapted from Peter Grewling’s book “Chocolates & Confections“, and uses 5 different sugars, making it a perfect contribution…
Published August 5, 2016
Published July 8, 2016
One of nature’s amazing gifts to us, honey, is an excellent sugar for confectionery purposes. Honey is a natural invert sugar, has antibiotic properties, and has been revered for millennia for its flavour and health benefits – archaeological studies show that it has been harvested for at least 8000 years!…
Published March 18, 2016
Returning to our series on Liquid Sugars, it’s time to explore invert sugar! In case you missed our earlier posts on Liquid Sugars, catch up on the series introduction & Part 1. Invert sugar is a functional sugar – it is present in recipes generally to help maintain a smoother texture and…
Published January 20, 2016
Ecole Chocolat grads among the winners in the chocolates and confections categories! We are pleased to share that several of our Ecole Chocolat graduates are winners of the 2016 Good Food Awards! Background about the Good Food Awards: “The Good Food Awards celebrate the kind of food we all want…
Published November 3, 2015
So, we’ve played with all kinds of solid sugars in our previous series of posts, now it is time to change our focus to liquids. There are so many kinds of liquid sugars – from the work horses of processed glucose and invert sugar to the delicate flavours of honeys…
Published September 10, 2015
When I was in high school, my geography teacher was a Jamaican gentleman who brought something coconutty and delicious to our classroom every Christmas. In the intervening years I tried to recreate it to no avail, until one day in an Indian grocery I tasted jaggery, a sugar derived from…
Read More Sugars Part 4: Using Jaggery in Coconut Ginger Drops
Published July 23, 2015
Brown sugar is one of the true delights of the sugar world. It comes in many forms, including light, dark, demerara, turbinado, and muscovado. In some countries, a form called jaggery is very common, (and I’m so in love with the flavour of jaggery that I’ve given it its own post,…
Read More Sugars Part Three: Using Brown Sugar & Browned Butter Fudge Recipe
Published July 10, 2015
Today we continue our journey into the wonderful world of sugar! Missed our first post in the series? Click here. Granulated sugar is really the workhorse of the confectionery world. Without it, we wouldn’t have delightful caramels, delectable toffees, soothing throat lozenges or smooth, sweet chocolate. While all of these…
Read More Sugars Part Two: Granulated Sugar & Hibiscus Caramel Recipe
Published May 29, 2015
Sugars are one of our key ingredients in confectionery and chocolate. As we enter into this subject together, I am acutely aware that we are entering into an abyss of information. The applications for sugar are endless, and the types of sugar available on the market vary widely. There are…
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