Search results for "caramels"
1907: The Year Things Got Sweet
It's Canada's 150th birthday this year! And it's our 110th birthday!We figured we'd celebrate with chocolate (always chocolate) and take a look back at some sweet moments in our Purdys history.First up, 1907 AKA the beginning.Purdys' founder, Richard Carmon Purdy, was originally from London, Ontario. Born on January 20, 1878, he moved out west to Vancouver some time in the early 1900s.He was also a barber by trade, according to the 1901 Canadian Census.We're not sure if he was a good barber but he had a real passion and talent for chocolate-making.So in 1907, he traded shaving cream for chocolate shavings.He sold his homemade chocolates on the streets of Vancouver and pretty soon after, he saw the need for an actual chocolate shop to meet the demands of his increasing fan base.That original shop was at 915 Robson Street, in an area of Vancouver that was quickly becoming the heart of the downtown shopping district.And the rest is sweet, sweet history.Want a taste of that history? Get it with Vanilla Caramels, crafted from an original 1907 recipe.You can find Vanilla Caramels on their own in the Chocolate Case or in our Caramel Assortment. If you like, you can request a custom pack of just Vanilla Caramels, whether you're ordering online or in a shop, or just enjoy some other incredible caramels with them. Either/or, you can't go wrong.Himalayan Pink Salt Caramels are also crafted from the same OG 1907 recipe.Isn't learning about history just tasty?Next up, we're going back to 1939. And cows. Oh, yeah, it's a good story.
Help us raise $20,000 for children with special needs.
Purdys Chocolatier is once again proudly supporting Variety – The Children’s Charity in partnership with Global BC.Since 2012, you've helped us raise $75,000 to help BC's kids with special needs.Help us reach our 2017 goal of $20,000 by buying your special Himalayan Pink Salt Caramels Helping Hearts pack today.$2 from the sale of each pack will be donated to Variety – The Children’s Charity, at the 2017 annual Show of Hearts Telethon taking place February 12th.You can purchase Helping Hearts chocolates online at purdys.com or at any Purdys Chocolatier shop in British Columbia.For more information on Variety, visit variety.bc.ca.
Put on your baking hats, it's World Baking Day!
It's World Baking Day today!That's a whole entire day dedicated to cookies! crumbles! pies! shortbread! cheesecake!It's also exactly 1 month and 1 day to Father's Day, so we thought we'd do something for World Baking Day and create a recipe that's a cool nod to dads everywhere.Enter Shawn Taylor, Culinary Advisor (and Photographer!) at Purdys Chocolatier. As Culinary Advisor, Shawn has created or collaborated on hundreds of both savoury and sweet recipes for Purdys, either online at purdys.com or for our special eBook collections.And as Photographer at Purdys, Shawn has also styled and shot every single one of your favourite chocolates. We know, we know, it's a sweet job and somebody's gotta do it.Shawn (that's him in the photo with his son) is the father of two impossibly adorable children, and he took inspiration from them: "I’m really into baking and cooking, and I love showing my kids how you get to enjoy something you made yourself and how it’s easy to work with chocolate when you follow the steps."Licorice Caramel Shortbread SquaresIngredients:2/3 cup + 1 tbps butter1/4 cup sugar1 1/4 cup flour, sifted10 Purdys Licorice Caramels4 Purdys Vanilla Caramels4 tbsp cream100 g Purdys Classic Dark ChocolateInstructions:Preheat oven to 350°F.Prepare a 9 inch square pan with cooking oil or line with parchment paper.In a medium bowl, use a mixer to cream 2/3 cup butter and sugar together until fluffy.Sift flour and stir it into creamed butter until mixture is evenly crumbly. Be careful not to over mix or shortbread will become tough.Press into a 9 inch square pan and bake for 20 minutes. When finished, set aside to cool.Cut caramels into quarters and melt in saucepan with cream on medium heat, stirring occasionally until melted. Be careful not to burn the mixture as the chocolate will melt quickly but the caramel will need another 1-2 minutes to melt. Continue stirring until emulsified, for another 2-3 minutes.Spread caramel onto cooled shortbread and set aside to cool.Chop dark chocolate into small pieces and melt in heatproof bowl in microwave for 20 seconds at a time until melted. Stir in 1 tbsp butter until mixture is smooth and silky.With a spoon, drizzle the chocolate on top of the caramel layer and chill for 20 minutes in fridge or for 1 hour at room temperature.Cut into 2 inch squares to serve.You can also grab the printable version of this recipe.
This just in: Maple Syrup is most recognizable Canadian symbol
Sorry Beavers, Justin Bieber and actors whose first name is Ryan, you just don’t make the cut. Maple Syrup is the most Canadian symbol out there.And as Canada’s chocolatier, you can bet we love creatively using maple syrup in our chocolates.Like our Brown Butter Maple Caramels.Or Mini Maple Caramels.Or Canadian Maple Toffee.Want the full list? Sure you do.There’s no official story on how or when maple syrup was first invented, but we can all agree that, like chocolate, it’s one of the sweetest inventions in the world. Historica Canada explains that early French settlers in Eastern Canada learned about maple sap from local First Nations People, and the process of making maple syrup is pretty straightforward and hasn’t changed. You boil maple sap in a pot until it’s reduced to a thick syrup.So there’s a little bit of Canadian history for you, just in time for you to win the Canada Day trivia game at your house.