Since I’ll be sharing a few chocolate recipes this year, I thought it would be important to have a post about how to handle chocolate. Now, weirdly I am much better with sugar. I can sculpt roses by hand out of sugar, but man when chocolate and I get together I seem to find it in the weirdest places afterward and make a complete mess doing it. How does chocolate even get on your elbow when you haven’t melted any yet? This post will go over the basics of chocolate, how to temper, and any tools you may need. Let’s get started!
I guess you could call this a sugar crash course 😉 . Alright, we’re gonna get serious about this whole sugar thing. I am posting two recipes that deal with the molten hot mess that candy making can be and I want to make sure all you lovelies are safe while making treats this year. I have read too many recipes that don’t really say how dangerous sugar can be let alone tell you how to properly handle it, not on my blog, no siree! Sugar is no joke and shouldn’t be taken lightly. This guide will walk you through how to handle sugar safely and other tips, and give you all the essentials you’ll need for candy making plus alternatives. Let’s get started!