Spun Candy Making Class


Last weekend we decided to attend a candy making class at Spun. Spun Candy is a UK based company. They opened their first store in Covent Garden London during the Summer of 2013. Since then they have grown across the UK and the Middle East. Each Spun Candy collection is vegetarian, full of natural fruit flavors and completely handcrafted.


The store in Oman offers a few classes but I think the UK store offer more options. We opted for Children’s Masterclass. This class is designed for kids from 6-17 years old. But since there were no other Malaysian kids to join us, we did it as a family. The Children Masterclass for 6 to 10 people cost RO 7.5 per person. If you only have 5 people joining the class, they will still run the class for your but the cost will be higher.. about RO9 per person.


Two members of staff took us into the little area away from the shop to make the candies. First they make sure we washed our hands and dried them. Then we put on hair nets, apron and gloves. They pointed out that the  station was hot and always remind us to be careful. The station needs to be hot as they want to make sure that the candy remain soft and pliable.


They allowed us to mix colours up, knead and pulled the warm candy to bring out pretty colour. They showed us how to make lolly pops, heart shaped lollies and candy cane.

To make lolly pops, first…you need to make 2 medium size candy balls of different colours. Roll out the balls into thin rope. Stick them together with water and then twirl each end in the opposite direction so the twisted candy looks like a rope. Then you roll them in to one thin candy rope and cut the long piece in roughly in half. Roll the candy rope in upon itself to make a spiral and flatten out the round shape. Then you stick a lollipop stick into the candy.


They also showed us how to hand craft roses from candy, make some fantastic faces and make our names from the sugar. We had a fantastic time as a family.


I love the apron.. too bad that they wont allow us to bring back one hehehe.


A great experience for kids and adults too. The class lasted for about 90 minutes.


Haqeem joined us for 30 minutes and then decided to just lie down on the bench and chill hehehe.


The best part of the whole thing is, the kids get to keep all the candies that they made. I’m gonna make sure Aina and Nurin bring back some of those candies back to UK… can’t afford to allow the small kids eat all those candies. Dr Mike will be cross at me should he knows about this hehehe.

Meringue Kisses

Meringue Kisses

I don’t know why, but my left overs egg white doesn’t seems to finish,…. macam macam dah buat but still ada lagi sikit, so last week I decided to make this meringue. When I first saw the ingredient I knew for sure that Nurin will love it and I was right on the dot he he he. She made her sisters beg for some of these kisses and she made me promised to make some more. To tell you the truth, this kisses is quite easy to make and kids will definitely love it. You can check out the original recipe from here.

A tray of kisses

Sweet and melt in your mouth

Ingredient :

  • 2 egg whites
  • ½ cup icing sugar
  • ¼ tsp cream of tartar
  • Food colouring


  1. Beat egg whites until foamy, add in sugar and cream of tartar. Continue to beat till meringue stage. When lift up the beaters, there will be stiff short horns on the beaters.
  2. Add colouring if using. Mix well.
  3. Transfer into piping bag, and pipe small kisses onto baking tray lined with baking paper. Type of tip depending on size and shape of kisses preferred.
  4. Bake in preheated oven, at 120°C for 50 minutes. Then, cool in the oven with oven door ajar.
  5. Once cooled, store in airtight container immediately. Do REMEMBER this because if you leave it outside, in 20 minutes it will be soft and gooey like cotton candy.


Dulce de Leche

My homemade Dulce de Leche

Dulce de leche (pronounced “DOOL-se de LE-che” ) simply means candy of milk or milk candy in Spanish.It is a rich and decadent sauce or syrup, similar in flavor to caramel. Dulce de leche is especially common in the desserts of various South American countries, including Argentina and Uruguay. I’m not that expert in Latin America kinda dessert but I’m a huge fan of  Dulce de Leche Frappuccino Ice blended coffee from Starbucks. Too bad that they no longer serve that. Dulce de Leche makes a nice cheesecake flavor and it is great on almost every dessert ; pancakes, bananas, cakes, ice cream, waffles and even bread. To make this sauce on your own, the process is simple but takes a long time…. you have to be patient! There are few methods on how to make your own Dulce de Leche but this is the simplest.


1 can sweetened condensed milk


  1. Pierce 2 holes in the can with can opener on opposite sides. Do not skip this step coz without the hole the can may bulge and there is the danger of it exploding.
  2. Place the can in a small pot and fill it with enough water up to one inch from the top of the can. You will definitely need to add more water during the cooking process.
  3. Place the pan on a medium heat stove until it simmer. Lower the heat to hold the water at a simmer. Let it cooks until it reaches the consistency that you want i.e
    • A soft Dulce de leche takes about three hours.
    • A firm Dulce de leche will take up to four hours
  4. Remove the can with a tong and place on a rack to cool. Open the can carefully and pour into a bowl and store in the fridge.

Vanilla ice cream with dulce de leche

Peanut Brittle

Homemade Peanut Brittle

My husband always gets a box of chocolates/sweets on his birthday from the bank where he works. Besides chocolates and cakes, they also put in the box a small amount of peanut brittles….I love them very much and since this only happens once a year, I have to find the recipe so that I can make them whenever I feel like eating…. I took this recipe  from Allrecipes.com and have tried it for few times….just that I made it half with peanuts and another half without peanut since my daughter Nurin doesn’t like the one with peanuts.


  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda


  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.