RecipeMuncher

Making candy has always frightened me a little.  The precise tempteratures, the risk of burning-hot splattering sugar drops, and, of course, the fear that my homemade candy will not compare to the machine-made, storebought varieties. But let’s be realistic.  When have I ever let mere intimidation stop me from attempting some crazy, half-thought-out recipe? I based this idea off of techniques for making maple sugar candy, which requires you to heat maple syrup until the water cooks off a (...)