This is another kids and adults’ favorite and another good recipe from Diana Rattray and want to post it here with my public recipes. Enjoy. — posted by pinky kookie
February 26, 2010
January 12, 2010
Peanut Butter Caramel Bites (Gluten-Free Vegan Snickers)
I found this recipe posted on the Vegan Fitness forums when I was searching for a recipe for homemade vegan Snickers. I adapted it to American measurements. Don’t expect these to last long. Experiment with some of the add-ins (peanuts are great) and with the type of cereal (we prefer the Health Valley brand of rice chex and corn chex). They’re also good with melted chocolate on the top. — posted by Kumquat Knickers
January 4, 2010
Sugar Free Caramel Corn
Haven’t tried this yet, but I have modified our favorite caramel corn recipe to make it "Belly Fat Cure" friendly. — posted by NiftyDeb
December 29, 2009
Pistachio Caramel Logs
Perfect for the sweet tooth.Cooking time is refrigeration time. — posted by Tisme
December 21, 2009
Candy Review: Edward Marc Gourmet Chocolates and Pretzels

Looking for a gorgeous chocolate gift? Whether you’re treating yourself or someone else, Edward Marc has some lovely goodies to share with you. I recently received of a box of Edward Marc gourmet assorted chocolates and a box of chocolate peanut butter pretzels to review.
The first thing I noticed was the packaging. It’s very classy and elegant, without being stuffy. My immediate thought was “Ooh, this would make a nice gift!” When I opened the box of chocolates, I was delighted to see that the inside was even prettier than the outside.

Looks are all well and good, but what about the taste? I can tell you that Edward doesn’t skimp on flavor or texture. There’s a mix of solid chocolates and filled chocolates. The white, dark, and milk chocolate shells were consistently rich and creamy, so no matter what filling you got, the chocolate was always great. Plus, there’s a nice variety in the fillings, including fruit, nuts, and creams, so there’s something for just about everyone. I really liked the Golden Raisin Cluster – think uber upscale Raisinet. But hands down, my favorite thing in the box was the Dark Chocolate Salt Caramel. OMG! These people have taken caramels to a new level. The caramel is incredibly buttery, just the right amount of chewy, and not too sweet. With the rich dark chocolate and then the salt – who knew salt could add such a wow factor? – I was in heaven. It’s a good thing I didn’t get a whole box of just the caramels or might have had to propose to someone at the Edward Marc factory.
The only misses for me had to do with personal taste rather than shortcomings on Edward Marc’s part. Personally, I’m not that into orange peel, so the white chocolate with the orange peel didn’t light my fire. And, I’m not really into the meltaways, but if light, creamy, melt-in-your-mouth fillings are your thing, these will make you swoon. I did, however, really enjoy the roasted coffee beans on top of some of the meltaways. They added crunch and a surprising amount of flavor that really complimented the chocolates.

I also tried the peanut butter pretzels. I don’t know what Edward Marc has been feeding their pretzels, but these pretzels are huge!
While the pretzels were good, I can’t say I got the same wow that I got from the chocolates. I think this is, again, a matter of personal taste. First, I love salt, and I felt like the pretzels really need salt. Second, the peanut butter had more of the whipped consistency, like the filling in the meltaways which, again, is not my personal preference. I prefer a more solid, less sweet consistency. That said, I still enjoyed the pretzels. The chocolate was rich, the portion was extremely generous, and the pretzels were nice and crunchy.
Overall, Edward Marc makes a lovely mixed box of chocolates, in variety, in presentation, and in taste. They also make a good box of ginormous chocolate peanut butter pretzels, with good chocolate and texture. In both cases, Edward Marc doesn’t skimp on ingredients or portions. I can see either or both of these making good gifts.
Candy Addict received this product as a sample from the manufacturer. No payment was received for this review and all opinions represent an unbiased view of the product.
December 14, 2009
What Went Wrong? Sugar Crystallizing in Caramel Sauce
Over the weekend, I was attempting to make caramel sauce as an edible gift when something went terribly wrong. The result? An epic caramel bourbon vanilla sauce fail. During my first attempt, I boiled the sugar and water mixture over medium heat – but before it could turn amber-colored, the mixture suddenly and unexpectedly became a hardened mass of sugar.
The second time around, I adjusted my method, fully dissolving the sugar first over medium-low heat. Then I boiled the sauce gently, occasionally swirling the mixture. But the mixture took longer than expected to turn caramel in color, and, after about 10 minutes of boiling, it too turned into a crystallized mess.
After two tries, I feel more determined than ever to figure this out. Do you have any ideas what might’ve gone wrong? Should I have cooked through the crystallization stage? Was the heat too high?