This is a quick Easter craft that you can do with stuff you probably already have around the house!

You will need:

-embroidery thread, thin elastic, or dental floss
-scissors
-a tapestry needle (the kind with the big eye)
-peeps, jelly beans, any other seasonal candy your heart desires

Directions: Using the needle, thread (carefully) the candy on the floss/thread/elastic in whatever pattern you wish. Tie (carefully) around your neck. EAT!



Anouk needed a little help with the needle but mostly was able to complete this craft herself. Gus helped by sampling the jellybeans and throwing all the black ones onto the floor where the dog also refused to eat them. I DON'T GET IT EITHER.

Little Bunny Foo Foo bout to get his.

You know how in old novels people are always spending a wild Saturday night taffy pulling with their friends? A few weeks ago, simply because we have run out of things to do, it's been a long summer, Anouk and I decided to try it. She's really into cooking lately, and I'm always up for eating something delicious. And it turns out taffy candy is a great thing to make with little ones who want to try making something a little more advanced than celery boats or Watergate salad but still beginner level. There are bubbles! Thermometers! Lots of stirring and rolling! It's kind of a gateway recipe to actual cooking.

We decided on saltwater taffy (because isn't that one of the best parts of a beach vacation?) and used the recipe found here as our jumping off point.

Funfetti Saltwater Taffy (adapted from the Cupcake Project)

Ingredients: 

1 cup sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon butter
1/2 cup water
1 tablespoon vanilla extract
Candy thermometer
Sprinkles of your choice

Directions:

Butter a shallow baking dish. Combine the sugar, cornstarch, corn syrup, butter, water, and vanilla in saucepan, mix to combine, and set on the stove over medium-high heat. Heat until the mixture begins to boil and the candy thermometer reads 265 degrees (or the hard-ball stage, if you don't have a thermometer and are winging it, which means that a little of the hot syrup, dropped into cold water, will form a hard ball but will still flatten if you try to squish it).

NOTE: The original recipe called for a lower temperature and a softer taffy but I was worried it might not be taffy-like enough and upped the temp. The result is a very chewy candy that is the texture of a Sugar Baby -- you may want to watch out for loose teeth when eating!

Once the candy has reached 265 degrees, pour into the buttered baking dish and cover with a layer of sprinkles. When the candy cools is cool enough to handle, scoop it out onto waxed paper and begin to pull. This basically means you pull it toward you, fold it back over on itself, and do it again. Continue for about 10 minutes -- the candy will lighten in color and become harder to work as you go.

Roll the taffy into a rope and, with buttered scissors, cut into pieces, which you can then wrap in wax paper (or else they will stick together). I let Anouk do some of the cutting so we ended up with pieces of nonuniform size -- about 35-40 of them in all. We ate most of them and gave some to our friends. They went fast!


Good luck to everybody starting school today! Here's to a fabulous first day for a wonderful year.

I've always been a little obsessed with the idea of snow candy, ever since I first read Little House in the Big Woods in third grade. There's a scene where Ma pours maple syrup over snow and little Laura and Mary eat it up. Last week, on our third straight day of being cooped up, when the novelty of the snowstorm was wearing off and the day's maximum screen time had been achieved, I decided that we might as well soothe our frustrations with sugar and see if the idea of snow candy translated into our modern age. And good news -- it did! (Only we had to use honey because we had no maple syrup in the house.)

Here's our recipe and instructions, based on the one found here.

Ingredients:

• 1/2 cup honey
• 1/4 cup brown sugar
• 1/2 tsp vanilla (or other flavoring)