I’ve made caramels twice before this, and this might just be my favorite. The golden syrup gives it a hint of smoky flavor that’s quite enchanting. Remind me again what this recipe is called? Because I completely forgot to add the vanilla. But guess what, the caramels still tasted awesome!

It feels pretty awesome to make home made marshmallows. Part of the fun is getting to handle them – nothing quite compares in terms of airy-light bounciness. I coated them in pure cocoa powder. The mallow fluff didn’t stick as much as many recipes said they would, I wonder if I did something wrong… They set up beautifully in the fridge after 4 hours, despite being a bit softer than commercial marshmallows. I’d definitely make these again, in other flavor variations. Matcha coating perhaps, or covered in bittersweet chocolate – something that can offset the sweetness.

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