Category: Candy

Rainbow Bears and Broadway Bares!

Rainbow gummy bears

When I started this blog, I chose the name “Baste Cut Fold” because it reflects both of my worlds–costume design and cooking. Baste, cut, and fold are all frequently-used terms in the food industry, but they all mean things to costumers and seamstresses, too.

I’m starting to explore my food-related interests in a more serious way, with a goal of someday working in the industry at a professional level. However, to some degree I’ll probably also always have my hand in the world of costumes. There are many ups and downs to working in the entertainment industry–rarely is it as glamorous as it looks from the outside–but I do truly enjoy the creative parts of my work, especially when I get to design with full creative freedom.

Broadway Bares 2017

Preparing costumes for Broadway Bares

Cheerleader designs for Broadway Bares

My cheerleader costume designs for Broadway Bares 2017

One of my favorite events to costume is Broadway Bares. Broadway Bares is a burlesque show produced annually by Broadway Cares/Equity Fights AIDS. BC/EFA is a wonderful charity which supplies medications, health care, food, counseling, and emergency financial assistance all across the United States. Hundreds of designers, makeup artists, hair stylists, stage managers, technicians, dancers, choreographers, and other industry professionals volunteer their time to help create Broadway Bares each June, and all proceeds go to BC/EFA. This year’s show, held on June 18th at the Hammerstein Ballroom in NYC, raised a grand total of $1,568,114.

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National Candy Month #4: Caramel Apple Lollipops

Caramel apple lollipops

My latest National Candy Month recipe, for caramel apple lollipops, creates a candy version of a classic state fair confection.

As a kid, I remember making an annual family visit to the York Fair in my hometown of York, PA.

Caramel applesOne of the best things about the York Fair–or any fair, really–is the food. Funnel cakes, fried Oreo cookies, corn dogs, steak sandwiches, french fries, cotton candy…the fair offers a seemingly endless variety of junk food indulgences.

One of my favorite fair foods is a classic caramel-dipped apple. (They’re easier to eat than a traditional red candy apple, and they taste better, too…) Even today, I’ll stop for a caramel apple if I see a vendor selling them at a street fair in NYC. For this recipe, I created a lollipop with flavors directly inspired by this classic county fair treat.

My caramel apple lollipops start with a basic lollipop recipe. Then, add green food coloring and a tart green apple flavor oil, and finish with a dip in gooey melted caramel!

Caramel apple lollipops

Tips for Making Caramel Apple Lollipops

These lollipops only look complicated–they’re actually quite easy to make! The only special “equipment” you’ll need are a silicone lollipop mold (I use this mold, by Crystallove) and a small package of lollipop sticks. Lollipop sticks are easily findable. You can get them at a craft supply store like Michael’s. They are also available to order online.

Caramel apple lollipops will last for several weeks. To store, wrap lollipops individually to avoid having the pops stick together. (Cello bags work best for these. Do not use wax paper or it will stick to the caramel!) These will also ship well and are ideal for gifting.

Caramel apple lollipops

Missed out on my other National Candy Month recipes? Visit these links to try your hand at making lemon drops, gummy squares, or sugar-coated old-fashioned hard candy.

Some recipes may contain affiliate links. Thank you for supporting this blog!

Print Recipe
National Candy Month #4: Caramel Apple Lollipops
Bright green apple-flavored lollipops, dipped in gooey caramel. These taste just like the caramel apples you might find at a county fair, but last a whole lot longer!
Caramel apple lollipops
Course Sweets
Cuisine Candy
Servings
lollipops
Course Sweets
Cuisine Candy
Servings
lollipops
Caramel apple lollipops
Instructions
  1. Unwrap caramels. Place in a small, microwave-safe bowl and set aside.
  2. Prepare lollipop mold by spritzing lightly with olive oil or nonstick cooking spray. Add lollipop sticks. Set mold aside.
  3. Combine sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar has dissolved.
  4. Using a candy thermometer, boil mixture until it reaches 300 degrees Fahrenheit. Remove from heat.
  5. Stir in apple flavor oil and green food coloring.
  6. Spoon sugar mixture into lollipop molds and allow candy to cool completely. Lollipops will set and harden as they cool. (This will happen quickly, about fifteen minutes).
  7. When lollipops have set, pop them from the mold onto a silicone baking mat.
  8. Microwave caramels, stirring every 15-20 seconds, until caramel has completely melted.
  9. One by one, dip lollipops into melted caramel, coating the top portion of the lollipop only. Return coated lollipop to silicone mat and allow to cool.
    Caramel apple lollipops
  10. Individually wrap lollipops in cello bags. Store in an airtight container at room temperature for up to six weeks.
    Caramel apple lollipops
Recipe Notes

The only special "equipment" you'll need are a silicone lollipop mold (I use this mold, by Crystallove) and a small package of lollipop sticks. Lollipop sticks are easily findable at a craft supply store like Michael's, or are available to order online.

Caramel apple lollipops will last for several weeks. To store, wrap lollipops individually to avoid having the pops stick together. (Cello bags work best for these; do not use wax paper or it will stick to the caramel!) These will also ship well and are ideal for gifting.

Easy Fudge “Treat” with Chocolate and Marshmallows

Chocolate marshmallow fudge treat

Fudge has always been one of my favorite candies. I love all varieties, from English clotted cream fudge to high-end candy shop stuff to the sugary peanut butter kind sold at school bake sales. And no trip to Rehoboth Beach would be complete without a box (or two!!) from The Candy Kitchen on the boardwalk; I’m partial to the maple walnut variety. And the vanilla, the butter pecan, the chocolate cheesecake…You get the point.

Fudge on display in a candy shop

So, when I learned that June 16th had been designated as National Fudge Day, of course I had to whip up a batch or two of my favorite treat.

Finding myself short on time, I decided to skip my tried-and-true classic fudge recipes and attempt one of the many “quick” methods that are all over the Internet. Most of these recipes call for some combination of chocolate chips, sweetened condensed milk, and a couple of other add-ins, with no special equipment required other than a microwave. (In contrast, more traditional recipes combine ingredients like sugar, milk, butter, and cocoa powder, and generally require a candy thermometer and boiling on the stovetop for some period of time.)

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