Back by popular demand, our single malt scotch Truffle. We blend 2 of God's greatest creations and make a unbelievable combo. Stop in later on Saturday June 26 and pick some up before they are gone.

Morris and Amanda after their candy making class. They learned how to temper chocolate at home with Mush method, as well as making Ice Wine Truffles. Lastly they helped me make a batch of ice wine jellies for a custom order. They were a great pair to have in the kitchen

Getting ready for September

If there is anyone reading this, let me know if you have any thoughts on a choice of chocolates for the September food festival in Stratford.

Let me know
Derek

Nutty Pop Recipe

We have had a lot of great response on our Nuttypop corn. So here is a home recipe that you can try.
An educated form of caramel corn with pecans and almonds ( you can use almost any kind of raw nut, just remember cook times, things like pecans cook really fast and peanuts are much slower).

White Sugar 230g
Brown Sugar 140g
Glucose 90g
Raw Whole Almonds 230g
Raw Mammoth Pecans 230g
Popped Popcorn 60g
Salt Pinch
Butter 90g
Water 90g

In a large heavy bottom pot mix the white sugar, brown sugar, glucose, salt and water. Bring to a boil and add the butter. Using a candy thermometer cook the syrup to 260 f. Add the almonds and cook the syrup to 285f. Add the pecans and cook to 300 f and turn off the heat. Fold in the popcorn carefully and pour onto a greased pan or parchment paper. Remember to always wash any sugar crystals that form on the side of the pot with a heat resistant brush and water. These can and will cause your batch to grain off (while the product will still taste good, it will not keep as well and will look dull).

Just remember not to dump it onto a surface that won't melt with the heat of the caramel