by Foodlets in Family, Holidays, April 3rd, 2015
by Jackie Alpers in Holidays, How-to, February 11th, 2015
Easter mornings are usually a blur of chocolate around here, but after the kids have had their share of treats, there always seems to be extra candy (and whether certain moms have set some aside for themselves can be neither confirmed nor denied). Here are two ways to use four different Easter candies long after that bunny has put his feet up again for the year.
Mini chocolate eggs can be delicious in …
Brownies: Welcome spring with the simplest version of birds’ nests yet. Bake a pan of brownies and cut round circles before arranging mini chocolate eggs on top.
Cookies: Instead of chocolate chips, add mini eggs to your next batch of cookies or blondies. Cut them in half, or leave them whole for major impact.
by Marisa McClellan in Holidays, Recipes, October 30th, 2014
In the early 1930s, the Ferrara Candy Company created the famous Red Hots cinnamon candies using the cold panned candy method. The inventors probably never imagined that the candies, which have become a Valentine’s Day staple, could be used in so many ways. All of these ideas utilize one 6-ounce theater box of the candies. Browse the full gallery for all 11 spiced-up homemade Valentine’s Day treats.
Red Hot Strawberries
Red Hots melt perfectly into a smooth syrup that can be incorporated into a variety of recipes, including these candy-coated strawberries (pictured above). Boil 1 box of Red Hots with 1 cup of water and 1/2 cup of sugar to 300 degrees F (hard crack stage). Use a candy thermometer to monitor. Carefully dip skewered strawberries into the candy. Let cool completely.
by Jackie Alpers in How-to, October 29th, 2014
As we approach Halloween, mediocre candy is everywhere. It lines the shelves at local drug stores and is available for free if you’re even just a little bit nice to your local bank teller.
As someone who tries to keep her sugar intake on the low-to-moderate side of things, I can easily go over my personal daily quota with just a couple of mindlessly consumed fun size candy bars.
I find that one of the best ways to pass on the smorgasbord of seasonal offerings is to have a small stash of homemade candy at home. I know that the treats I make will taste better and be more to my liking than anything I might pick up while out running errands.
Right at the moment, my personal candy jar contains small fragments of Hazelnut Brittle. It’s a recipe from Giada De Laurentiis that requires just sugar, water and well-toasted hazelnuts.
by Maria Russo in Recipes, June 10th, 2011
Kids consider their stash of hard-earned Halloween candy sacred, so the concept of leftover candy is a fantasy in a lot of households. Before making any of these spooky desserts, you might need to hit the post-trick-or-treat sale aisles. Be prepared to receive a hero’s welcome when you bestow these bonus Halloween candy-based treats upon your loved ones this weekend.
Store-bought cake, frosting and brownies can be used as timesavers, or you can make your own. Do frost the cake and brownies yourself, because the frosting needs to be wet for the toppings to adhere properly. Incorporate Halloween-themed sprinkles into each recipe to up the fun factor even higher.
by FN Dish Editor in News, May 10th, 2011
For some of us with an affinity for all things candy-coated, sugared and dipped in or filled with chocolate, every month seems to be candy month. However, June is a particularly sweet four weeks thanks to its designation as National Candy Month. Our quick and simple candy recipes below are sure to satisfy even the most demanding sweet tooth.
Food Network Magazine’s recipe for a Balloon Bouquet (pictured above) with jelly beans and a cherry licorice bow is every kid’s dream snack on a stick. Taking just moments to put together, this fun sweet treat is an ideal last-day-of-school indulgence.
Bring a concession stand favorite into your kitchen with Food 2’s video of Alton Brown making Easy Homemade Cotton Candy. Using just a whisk and a metal rack (no fancy equipment needed here!), you can make stove-top fluffy candy clouds any day of the week.
Browse more sweet recipes after the jump »
by npadavick in Holidays, Recipes, December 2nd, 2010
Candy in moderation is a sweet treat for kids, but have you tried incorporating it into recipes?
Allen Salkin from Food Republic recently attended the Pebble Beach Food & Wine Festival where he wrote about the use (or overuse) of a popular carbonated candy in dishes. Not one, but two well-known chefs used popping candy in their recipes to create a “wow” effect with the crowd during an opening showcase. Salkin argues in his article that “perhaps there are ways creative people can recast tired things and make them work anew.” Others, like sous chef Amy Kalinowski of Michael’s Genuine Food and Drink say, “That was 2008. It’s not original anymore.”
Original or not, this classic candy keeps reappearing in recipes and products across the country — like Chuao Chocolatier’s famed Firecracker chocolates.
If you’ve never had popping candy like Pop Rocks before, these tiny bits literally pop and tickle your tongue infamously — lighting up your mouth in wonder.
We’re willing to bet that they’ll create buzz at your next party. Try these Food Network recipes with Pop Rocks and let us know if they were a big hit on Facebook, Twitter or in the comments section below:
Nostalgic Popping Candy Cupcakes (pictured above)
Raspberry Rose Pots de Creme
No Cook Pop Rock Cheesecake
by FN Dish Editor in View All Posts, January 21st, 2009
- Artist Amy King of New York, New York, renders playful pops good enough to eat. Click the image to expand it.
The Dish is teaming up with Nate Padavick and Salli Swindell, founders of They Draw and Cook, all December to share holiday recipes drawn by artists and inspiring all sorts of seasonal cooking with Food Network chefs. Each day, stop by the Dish for a new drawing and Nate and Salli’s liner notes about the illustrations and the artists. Tell us which you like and why. A dollop of this, a dash of that and some talent add up to interesting ideas in the kitchen. Visit theydrawandcook.com for more recipes showcased as art.
Everything about Amy King‘s lollipop illustration is delightful and cheery. The holiday season is particularly fun for the young and the young at heart, and it’s the time of year when you might take the time to cook up something sweetly special. We think making pops would be a super-fun kitchen activity to do with your kids, especially the decorating! Amy, the artist who created this picture, is a great surface and textile designer, and you can see some of her excellent pattern work in the background of this illustration. We thrill at her combining her joys and sharing them.
See more illustrated recipes for holiday sweets today on They Draw and Cook, and check out candy-making recipes and techniques from your favorite chefs here on FoodNetwork.com:
—Nate Padavick & Salli Swindell from They Draw and Cook.
So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?
Here’s a quick round-up from The FN Dish staffers:
* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha
We want to hear yours… Spill it!!