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Great Home Made Candy

Candy tastes good and is good. And it tastes much better and is much better if you make it yourself.

Whatever your favorite candy, whether butter crunch or fudge, nougat or molasses taffy, peanut brittle or chocolate mint patties, you can make it better than the best candy you ever bought.

  

You can even learn to make fancy-dipped chocolates and bonbons that look as tempting as the ones you gazed at longingly as a child with your nose pressed against the con­fectioners plate-glass window. And theyll live up to their looks, if you make them yourself.

If you feel the candy you've been eating isn't as good as it used to be, don't ascribe it to the tricks that memories of the good old days play on you.

You've just not been eating the right candy. Home­made candy is better than ever. Try it and see.

Continued in... The Candy Book By Virginaia Pasley


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Michael Chiarello Balsamic Caramel Sauce News

36 Hours in Napa Valley - New York Times


New York Times

36 Hours in Napa Valley
New York Times
... 707-945-1050; botteganapavalley.com), which the chef Michael Chiarello opened in 2008. Try the Polenta Under Glass, with caramelized mushrooms and balsamic game sauce ($12), and the Lamb & Egg (lamb sausage, peperonata, crispy soft-boiled egg, ...

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