Real Quick

I just found this candy company through Alexis Stewart's blog. This is one of the most creative sugar ideas not to mention website that I've seen in a loooooong time. And don't you just love how their stores are open from 12pm-9pm? That's my kind of sweetness. The Barcelona based candy co. employees probably get to take a nap around 3pm too! Oh, the joy!

3 Things Sweet and Bonus Update

1.) These Valentine's Heart Pops seem complicated to make but so spectacular and different for a Valentine's treat. I'm contemplating just going for it!
But then there's these...
2.) I've been meaning to try these Mini Charleston Chews for a while now, and finally did last night! I thought they were going to be about the size and width of about half of a Twix, but actually they are tiny bite-sized morsels. More like a Mike n' Ike size. Completely delicious and my final verdict is that they'll make the BEST movie snack.3.) While perusing the Valentine's section at Rite Aid yesterday it donned on me that maybe I'll never have the resources to open up a candy shop. But how hard could it be to start an online store? "Not very," I thought. All I'll need is inventory, a good website, and some great ideas. All of which seem totally doable to me. I got the ideas and I know people who can design and build a great site. All I need is a little bit of cash to load up my garage with supplies. I've always wanted to work for myself and it's starting to seem like it could be a reality.

Update: Charlie went back to the vet last night to have his paw looked at and the bandage changed. The vet said it was healing perfectly and sent us on our way. Good news for the Chuckster!

It's a Hit

At the very last minute of the pre-holiday weekend, I decided to go ahead and try making those candy cane marshmallows. Since there were just a few ingredients involved, and I am after all, The Candy Queen, I decided to test the waters. Since I had extra ingredients, I decided to double the recipe, making one 8" square pan to cut into small squares and used the rest to fill a 9x13 pan and cut those into marshmallow bars, dipping the ends in dark chocolate.

It took a while for the sugar/corn syrup mixture to get to 260 degreesOnce I poured the mixture and did the marbleizing technique, I knew it was going to be a success!















The most important thing in making these sticky treats, I found, is to let them sit overnight to firm up and use plenty of powdered sugar when cutting them.














And then I dipped some of them in chocolatey goodness, and packaged 'em up!