The June issue of the award winning magazine is totally gorgeous and not simply because you can find some stellar shots of our candy inside. We're honored to be featured in the same issue as Portland's beloved Forest Park, and we're even more honored that Kelly Clarke from PoMo seems to get our founder, Jami Curl (that's me!), down just right.
Locals, pick up the issue today! Folks in far away places, read the story online:
Our candy book is finally finally out in the world for real! You can order it, read it, make candy, look at it, read it again, look at it some more! In bed, in a chair, in your kitchen, on the train - wherever you want!
Don't miss author Jami Curl at these upcoming Candy is Magic events:
Sunday, April 30
Joan's on Third - Studio City
12059 Ventura Place
Sunday, May 7
Friends & Family
5150 Hollywood Blvd
Tuesday, May 9
SAN FRANCISCO & SURROUNDING AREA
2900 18th Street, San Francisco
Saturday, May 13
Hands-on Demo, Candy Tastings
Thanks for tuning in to Bon App's Facebook Live Thursday, April 13! The video was meant to show you that you don't need a thermometer to make caramel - you can use a few visual cues instead.
The video was fun to shoot. That said, please keep in mind that there were a few shortcuts I took in the overall making of the caramel to make it work for video.
The caramel I made today the type that is poured out of the pot, sets up (hardens) in a pan or on a tray, and is then cut into squares and wrapped (it's candy!) That said, the technique is super versatile and it's very possible to increase the cream in the recipe - and that will turn the candy into more of a sauce.
Thanks again for watching!
1. Where does an average person get glucose?
You can buy glucose at cake decorating stores and online.
2. Why do you stir the sugar and glucose instead of swirling the pan as the color is changing?
Great question, as I normally would never suggest you stir the contents of the pot! For the sake of time, I had the heat under the pot turned up pretty high - to make sure that the caramel made its transformation in the time we had. I was really focused on getting the colors right (as the video was focusing on cooking caramel by color). Had this been a true caramel masterclass, I would have instructed you to only ever poke the sugar into the glucose (without stirring) and to then only ever swirl the pot as it's cooking. No stirring, ever!
3. What are different options for using the caramel other than as caramel?
The caramel is caramel and nothing else. That said, you can make caramel apples with it, you can use it as a candy bar filling or a cookie filling. You can add additional cream to it to make it a sauce (the sauce won't set up at room temp but will instead stay saucy).
4. What are fixes for too thin or too thick of consistency when its set?
Once the candy is set there are really no fixes - you'll do better next time! That said, you can always transform a candy that's too thin or too firm by warming it in a pot, adding some cream, whisking it together and using it as a caramel sauce.
5. Do you need a high temp spatula?
A heatproof spatula would be good, yes. You can also use a wooden spoon.
6. Will corn syrup work instead of glucose?
7. How do you prevent crystallization?
It's best to use an interfering agent to prevent recrystallization. Interfering agents are things like glucose or corn syrup.
In addition, make the candy in a dry environment and wrap it immediately after cutting. Moisture in the air gets sucked into candy - and that moisture can convince the sugar to recrystallize. Another tip - never refrigerate candy as the moisture in the fridge can also cause recrystallization.
8. What are the proportions of sugar vs glucose?
Use half as much glucose as you do sugar by weight. For example: 1000 grams sugar to 500 grams glucose.
9. Is the cream hot?
It's very helpful if the cream is at least warm. For this shoot it was not, but it should have been! Whoops.
10. How long with the caramel keep in the fridge?
See the answer to #7
11. Heat level?
It's best to cook caramel over medium heat. I cooked it over high heat today for the sake of time, but it wasn't ideal.
12. Is glucose a corn syrup?
Glucose is not corn syrup, but both can be use to prevent sugar from recrystallizing.
13. WE WANT THE RECIPE!
Head over to Candy is Magic's Amazon page for an apple caramel that is nearly identical to the recipe we did on BA - it just has the magic addition of apples (and results in a GREAT candy). http://bit.ly/candyismagic
Our candy shop is located in a great area of Portland called the West End. We're lucky to share the area with some terrific shops and shop owners - including the super fantastic WOONWINKLE (all my best house accessories are from this place, especially the pink ones).
The fantastic women behind Woonwinkle were nice enough to give us a major shoutout in the recent issue of Better Homes and Gardens - here's a peek:
We just love those little candy illustrations, don't you?
Hi, hello. How are you? Good? Good.
We are SUPER EXCITED over here because our book, Candy is Magic, comes out in just a few weeks and all sorts of people are checking it out and chiming in with super sweet messages of love and positivity and it is making me VERY HAPPY that we made something that people seem to like even a little bit.
Blessed beyond measure in every way because, look! Here's the book as the Cookbook of the Month in the April issue of O Magazine.
And that's not all! Here's Candy is Magic in the "On our Bookshelf" column of the April issue of Martha Stewart Living!
Ahh, I love this new feature about Candy is Magic on Rue Daily!
The interview questions were so much fun to answer, and REALLY, who doesn't want to talk about candy and sources of inspiration? I want to talk about those things as much as humanly possible. (Would also like a non-stop supply of candy, cookies, and cake - but that's another story.)
Full interview available right HERE.
The book THE BOOK that spills all the QUIN candy secrets is almost here! As of this writing, we are just 46 days away from the release of Candy is Magic (that means it comes out on April 18, 2017 for those of you who don't want to "do" math).
With the impending arrival of the book, all sorts of great publications are dedicating their precious pages to coverage, and we (for real) could not be happier or more flattered. We love our candy, but that others love it/are interested in it too is always THE BEST FEELING.
Anyways, the first glimpse we've got of the book out in the wild is from the March/April issue of Imbibe. They re-print the recipe for coffee lollipops. Get the magazine! Make the lollipops! You won't be sorry.
We've had a couple of amazing snow days here in Portland - the kind of days where leaving the house (other than to play in the snow) is really out of the question. In other words: we were forced to stay inside, I was fully stocked up on butter, flour, sugar, and candy, and there was nothing to do but create sweet stuff in the kitchen.
While the true evidence is clear in my upcoming book (!!!), I REALLY do LOVE candy projects and candy crafts and anything that allows me to use candy in multiple, various ways. So when I thought of a project combining candy + cookies it basically penciled out to be a huge YES.
You know thumbprint cookies? The kind with a little plop of jam inside? That's what these are - except the little plop of jam is actually a little piece of candy. And what candy is that? Why, a Dreams Come Chew*, of course.
Now, let's stop all the chit-chat so you can get to making these adorable Candy Cookies. A cookie. With candy! (See! Candy keeps being magic! It just will not stop it's magical ways.)
These thumbprint cookies are super easy to make - all it takes is some cookie dough, a few pieces of candy, and about 16 minutes in a 350° oven. It's real C o o k i e M a g i c.
- 6 pieces Dreams Come Chew, any flavor, each cut into 4 equal pieces
- 24 tablespoons sugar cookie (or your favorite thumbprint cookie) dough
- 2 sheet trays lined with parchment paper
1. Prepare the dough.
Roll each tablespoon of dough into a tight ball. Place the ball on the prepared sheet tray and, using your palm, press it down into a neat round. Now use the tip of your thumb to press a small indention into the center of the cookie, taking care to not press it all the way through the dough. Repeat this process for the remaining 23 tablespoons of dough, filling the sheet trays with 12 cookies each as you go.
2. Place the candy.
You remember that you've cut each of the Dreams Come Chew into 4 equal pieces, right? Good. Now, take those pieces of candy and place them in the indention you made in the dough. Got them all in there? Good.
3. Chill the dough.
Now that the candy is in the dough, you need to chill the dough until it is very, very firm. (Very cold dough holds its shape better when baking. Trust me on this.) While the dough is chilling, preheat the oven to a nice 350°.
4. Bake the Candy Cookies.
Slide both trays of cookies into the oven and bake for around 16 minutes, rotating the trays halfway through, until the cookies are slightly firm to the touch and are turning golden around the bottom edges. Remove the trays from the oven and allow the cookies to cool completely before eating.
Store airtight for 3 days.
We really love the kind folks at Oregon Home, and were so happy to find our Oregon Cherry Sparkling Candy in the pages of their Winter 2016 issue. The best part? The candy is all bundled up in little burlap bags - cute as a button nestled next to dinner plates on a table. I know one thing for sure, I WANT TO BE A GUEST AT A DINNER PARTY WHERE SPARKLING CANDY IS SITTING BY MY PLATE.
You know what you should do? Plan a dinner party! Oregon Home can help with a gorgeous tablescape. Get the issue!
I sure hope you're not freaking out. Christmas is supposed to be fun and joyful and relaxed and happy. Right? RIGHT? RIGHT!
Here at QUIN we're humming along, making Christmas candy while also making our plans for Easter (for real. I'm sorry, but it's true). And while we're working away, the rest of the world is sending out constant reminders about deadlines and order-by dates and it's all very "LAST MINUTE" oriented. And I'm sorry. Because that's no way to enjoy this season of love and hot chocolate and stocking stuffers and glitter.
That said, Refinery 29 thinks our Candy is Magic box will make an excellent last minute gift, and while I personally think it makes a great super early, right on time, and a little bit late gift - I can hardly argue. Basically anytime is a great time for magic, and if that magic is related to candy, then EVEN BETTER.
And now, for a reminder: LAST DAY OR ORDER QUIN FOR CHRISTMAS DELIVERY IS DECEMBER 17. After that day we can talk express shipping, for sure. (So don't truly panic...yet.)
It's really just a question I'm asking myself and it's not necessary that you actually answer - but, for real, can candy blush? Because if it can, THIS QUIN CANDY IS CERTAINLY BLUSHING.
We're very excited (and a little out of our minds) over the fact that our candy can be found at the Goop holiday pop-up shop in LA (at the Brentwood Country Mart). The shop is open now and runs through Christmas Eve.
If your holiday shopping list includes a $2000 clothing steamer, a Rolex, a kombucha brewer, a 3-D printer for kids, and a bunch of QUIN candy, you're in luck. Get yourself to the Goop pop-up and start shopping!
And that's not all! The team at Goop also included QUIN in their The Host Gift Guide - and we can't argue because we KNOW a membership to our Candy Club would make any holiday host the happiest host there ever was.
WE LOVE YOU GOOP. Thank you for the support. (We are truly honored.)
Wow, 'tis the season for giving and sharing and hugging and for (possibly) avoiding your uncle who makes you completely insane with all the questions about everything.
We've had the great fortune of being covered in many amazing gift guides this holiday season - and the latest is from Thrillist - where they think our Candy is Magic box is one of the 38 best gifts for people who love to eat. And we can't argue. We love to eat, and we love every single candy that gets packed into the CiM box AND we know the box makes the perfect gift. Thank you, Thrillist, for taking notice!
Get yourself to the magazine store and pick up the December issue of Food & Wine! Three amazing recipes from our founder are featured in the Gastronaut Files article - PERFECT FOR HOLIDAY GIFT GIVING! The peppermint marshmallows alone are so delicious and beautiful that we can barely contain our excitement for the whole thing.
Beyond honored by ALL of it. Thank you.
It's no secret that we're definitely devoted fans of Martha Stewart. You can imagine, I'm sure, how happy we are that Martha and her team took note of our Pinot Noir lollipops and named them the best food gift that makes a perfect stocking stuffer!
(Thank you, thank you! We love what we do and it makes it so much fun when others take note!)
Someone somewhere in publishing land flipped a magic switch and now, magically, the QUIN-inspired cookbook, Candy is Magic, is available for pre-order. Amazing and fantastic, that's for sure.
I continue to be so thankful for all of it. Thank you. And thank you. And you.