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Mar 20, 2012

How To: Make DIY Lucky Charms Marshmallows

created at: 03/20/2012

Nobody doesn't like Lucky Charms. I mean, some of us might opt not to indulge in them as of late, but c'mon...you love them. They're freaking magically delicious! How can you not?

And, of course, the best part of Lucky Charms is the marshmallows...those seemlikethey'dbetoofirmbutarejustright perfectly bitable contrast to the oats, which are basically there only to play a supporting role and to line your stomach with something other than sugar so you can eat more marshmallows.

You can actually buy the marshmallows in bulk, so you can add them to your Grape Nuts and Bran Flakes and other grownup cereals, as well as to ice cream and chicken

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01390

Oct 31, 2011

How to: Make DIY Pixy Sticks in Gourmet Flavors

Pixy Sticks are one of those nostalgic childhood treats - along with Lik-M-Aid/Fun Dip and Frankenberry - that I still turn to as an adult, because of the ridiculous fact that it tastes like nothing but sugar and citric acid. I figure, if you're gonna eat junk, eat junk. And, they're still crazy fun to eat. 'Cause, as it turns out, flavored sugar in a straw is a mostly brilliant idea.

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00199

May 04, 2010

How To: Two Ways for Making Super Easy Simple Syrup

created at: 05/03/2010

created at: 05/04/2010If you've ever made any sorta of beverage - a cocktail, iced tea or coffee, lemonade, etc - you've learned some basic science - sugar does NOT dissolve in cold liquid with a simple stir. It takes either 1) LOTS of agitation or 2) a warmer liquid. Sometimes, this is a good thing, as granular sugar is often a key ingredient to a drink that involves crushing or muddling, like a mint julep or a mojito. And sometimes, it's really annoying and inconvenient.

So, the beverage-world has long used a liquid sweetener known as "simple syrup" to incorporate sugar into drinks. It uses a basic "simple" ratio of 1 part sugar to 1 part water. Some approaches call for as much as 2:1 sugar to water, which increases efficiency, but I'd keep it 1:1, or at most 1.5:1. See, simple syrup provides not only sweetness to a drink, but also volume. AND, most cocktail recipes will presume a sugar level of 1:1, so it's best to stick with what the pros use.  

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