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Homemade Mars Bars

There is only one thing worse than making candy without a candy thermometer. (Alright, more than one, but bear with me.) It’s making candy with a poorly calibrated candy thermometer.  When you make candy without a thermometer, you know that your caramel might not come out right. You know there is a risk.

Homemade Mars bars with chewy caramel and chocolate nougat. Make your own! Click for the recipe.

When your thermometer isn’t accurate, you’re positive that everything is going to be fine and then it isn’t. You have hope, and then that hope is crushed. First candy, then your dreams.

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Homemade Reese’s Peanut Butter Cups

Have you ever had a peanut butter cup before? Slightly crunchy peanut butter encased in a milk chocolate shell is magical. In fact, Reese, the largest producer of peanut butter cups in the world, has made millions of dollars from the concept.

Completely homemade Reese's peanut butter cups. Make your own! Click for the recipe.

How do they make them though? How does their peanut butter have that slight crunch without any visible pieces of peanuts? How do they get the peanut butter in the chocolate? And, most importantly, how can you do all of that at home?

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