MAKE DESSERTS EXTRA SPECIAL BY DECKING THEM OUT WITH GLASS-PHASE SUGAR FOAM, AMORPHOUS CANDY, AND DISORDERED BUTTERFAT. In other words, with some candy science, you can top cakes with spectacular meringue mushrooms, cover a cupcake with fondant, craft custom homemade marshmallows, and dip photo-worthy chocolate domes and bowls on balloons.

Creating smooth, cold, perfect frozen treats is a balancing act, and the secret is in the ice. Every scrumptious scoop of ice cream, frozen custard, gelato, or sorbet contains a mouthful of science, since three phases of matter coexist in every bite. Under a microscope, frozen treats appear as bubbles and ice crystals suspended in a liquid sugar-syrup goo.

Milk, cream, and any fruit added to the mixture all contribute water to make frozen crystals in ice cream. Sugar, salt, and gelatin act as antifreeze agents, physically getting in the way of ice crystal formation to keep crystals small so that you don’t end up with one big chunk of ice.

Ideally, a frozen dessert feels cold and smooth in your mouth, its ice crystals are very small, and there are just enough bubbles to keep it scoopable but not too frothy.

FONDANT IS ESSENTIALLY EDIBLE PLAY DOUGH THAT CAN BE ROLLED INTO SMOOTH SHEETS TO COVER A CAKE, CUT INTO SHAPES, OR SCULPTED INTO AMAZING FIGURES. BETTER YET, YOU CAN MAKE IT IN THE MICROWAVE USING MARSHMALLOWS AND MIX YOUR FAVORITE COLORS.

Adapted from the Better Homes & Gardens Blog.

  3 cups (150 g) small marshmallows

  1 tablespoon (14 g) butter, cut up

  1 1/2 teaspoons (7.5 ml) milk

  1 teaspoon (5 ml) clear vanilla extract (or other clear flavoring, depending on use)

  1 1/2 cups (180 g) powdered (confectioners’) sugar, plus more for kneading

  Food coloring (gel works best, but liquid is fine)

  Knife

  Medium-sized microwavable bowl

  Microwave oven

  Mixing spoon

  Rolling pin

2. Combine the chopped chocolate, marshmallows, butter, and milk in the microwavable bowl. Microwave on high for 1 minute and stir until smooth. If needed, microwave for 30 more seconds until everything is melted. (Fig. 1)

Fig. 1: Melt the marshmallows, butter, milk, and white chocolate.

3. Stir in the vanilla and mix well.

4. Add the powdered sugar and stir to combine.

5. Sprinkle a smooth, flat work surface with 1/2 cup (60 g) powdered sugar and scrape the marshmallow mixture onto the sugar-coated surface. (Fig. 2)

Fig. 2: Remove the mixture from the bowl.

6. Dust the marshmallow mix with powdered sugar and knead it, incorporating more powdered sugar until it is no longer sticky. It will probably take 5–10 minutes of kneading. (Fig. 3)

Fig. 3: Knead with powdered sugar.

7. Use food coloring to tint the fondant by kneading the color in. You can make it all one color or divide it into multiple batches and make lots of colors. (Fig. 4)

Fig. 4: Tint with food coloring.

8. Use the fondant immediately by rolling it out to about 1/8 inch (3 mm) thick to cut and sculpt immediately or store it in plastic wrap. It dries out quickly, so it’s best to roll it and wrap it in plastic until you’re ready to cut or sculpt it. (Fig. 5, 6)

Fig. 5: Cut shapes out.

Fig. 6: What else could you make?

9. Fondant can be stored for 1–2 weeks at room temperature, tightly wrapped.

GRAB SOME SMALL BALLOONS AND CLEAR A SPACE IN YOUR FREEZER TO MAKE BEAUTIFUL, VERSATILE CHOCOLATE DOMES. EDIBLE BOWLS CAN BE TRANSFORMED INTO EYE CANDY WITH WHITE CHOCOLATE DRIZZLES OR A FEW SPRINKLES.

  4 ounces (115 g) white chocolate

  Sprinkles (optional)

  Baking sheet

  Bowl slightly larger in diameter than inflated balloons

  Freezer with space cleared for balloons

  Microwave oven or stove

  Microwave-safe bowl, double boiler, or one larger and one smaller pan

  Pastry bag or plastic zipper bag with one corner cut off

  Small glasses or ramekins

  Spoon

2. Chop the semisweet chocolate into small pieces.

3. Melt the chocolate in the microwave for 30 seconds at a time, stirring for 30 seconds between each heating until just melted and smooth. Alternately, melt the chocolate in a pan over a larger pan of simmering water. The chocolate should not be too hot.

4. Repeat Steps 2 and 3 with the white chocolate.

5. Put the semisweet chocolate in the bowl slightly larger than the balloons and dip the untied end of a balloon in, coating the lower third of the balloon with chocolate. (Fig. 1)

Fig. 1: Dip the balloons in the melted chocolate.

6. Flip the balloon over onto a ramekin or small glass to cool.

7. Spoon some melted white chocolate into the plastic zipper bag and pipe it over the chocolate on the balloon (optional).

8. Add sprinkles if you wish. Dip the rest of the balloons, reheating the chocolate if necessary. (Fig. 2)

Fig. 2: Add white chocolate and sprinkles.

9. Put the balloons in the freezer until they’re solid and you’re ready to eat them. (Fig. 3)

Fig. 3: Freeze the chocolate.

10. Remove chocolate domes from the freezer. Pop the balloons and slowly pull them out of the domes. (Fig. 4)

Fig. 4: Remove from the freezer.

11. Use the domes as bowls, filled with ice cream, or flip them over and hide a treat underneath. (Fig. 5)

Fig. 5: Use as a bowl or a dome.

Like drama? Make chocolate ganache (Lab 41) with a little extra cream. Be sure it’s hot and pour it over the dome to melt it, revealing a treat you’ve hidden underneath.

THESE PRETTY LITTLE MERINGUES TASTE AS GOOD AS THEY LOOK. PIPE THEM OUT WITH STREAKS OF FOOD COLORING AND DUST THEM WITH SOME SHIMMERING SUGAR TO CREATE PURE CULINARY MAGIC.

  1/4 teaspoon cream of tartar

  1/2 cup (100 g) granulated sugar

  1/4 teaspoon (1.25 ml) vanilla extract

  Food coloring (gel works best)

  Dusting sugar (optional)

  2 baking sheets

  Oven

  Parchment paper

  Pastry bag or large plastic zipper bag with one corner cut off

  Stand mixer or hand mixer and stainless steel bowl

  Toothpicks

  Metal mixing bowl

2. Line the baking sheets with parchment paper.

3. Beat 3 egg whites on medium until they foam.

4. Add the cream of tartar and continue to beat, increasing the speed to high. (Fig. 1)

Fig. 1: Beat the egg whites.

5. When soft peaks form, add the sugar 1 tablespoon (13 g) or so at a time as you beat the eggs. Add the vanilla.

6. Continue beating the mixture until stiff, glossy peaks with rounded tips form. Don’t overbeat.

7. Add a 1/2 -inch tip to the pastry or plastic bag. Fill the bag with the meringue you’ve made.

8. Make some colorful streaks on the meringue by using a toothpick to smear food coloring on the inside of the pastry tip or bag before piping.

9. Pipe half of the meringue into blobs that look like mushroom caps on one of the baking sheets. (Fig. 2)

Fig. 2: Pipe caps for the mushrooms.

10. With the other half of the meringue, make pointed stems, each around 1 inch tall. They don’t have to be perfect! (Fig. 3)

Fig. 3: Pipe stems.

11. Leave the mushrooms caps alone or dust them with tinted sugar. (Fig. 4)

Fig. 4: Dust the caps with sugar.

12. Save any meringue left in the bowl and pastry bag to use as glue when you assemble the meringues.

13. Bake the meringues for 1–2 hours, until they feel dry, then remove them from the oven and let them cool.

14. Poke a small hole in the bottom of each mushroom cap, smear some meringue on the broken spots, and insert the pointy side of one of the stems. Put them back in the oven at 200°F (93°C) for 15 minutes to set the meringue. (Fig. 5)

Fig. 5: Add stems to the mushrooms caps.

15. Eat your confectionary creations or use them to decorate a cake. (Fig. 6)

Fig. 6: Use meringues to decorate a cake.

The general recipe for meringues is around 1/4 cup (56 g) sugar per egg white, with a pinch of cream of tartar.

CREATE DELICIOUS HANDMADE MARSHMALLOWS USING SUGAR, CORN SYRUP, AND UNFLAVORED GELATIN.

Adapted from epicurious.com.

  3 1/4 ounce (7.5 g) envelopes of unflavored gelatin

  1 cup (235 ml) water

  1 cup (235 ml) light corn syrup

  1 1/2 cups (300 g) granulated sugar

  Powdered (confectioners’) sugar (for dusting the baking pan)

  1/4 teaspoon salt

  1 teaspoon (5 ml) peppermint extract or 2 teaspoons (10 ml) pure vanilla extract

  Butter knife

  Candy thermometer

  Cutting board

  Heavy saucepan

  Mixing spoon

  Oven

  Sieve or sifter

  Spatula (optional)

  Stand mixer or hand mixer and bowl

Gelatin can have an unpleasant smell. Adding flavor such as peppermint or vanilla to the marshmallows will make them taste and smell good.

Yellow cooking spray or oil will work, but it discolors the marshmallows.

2. Add the gelatin packets to 1/2 cup (120 ml) water in your mixing bowl. Stir it well and let it sit in order to hydrate (add water to) the gelatin.

3. In the saucepan, combine the corn syrup, sugar, remaining water, and salt. Bring the mixture to a boil over medium heat, stirring.

4. Carefully, put a candy thermometer into the hot syrup and continue boiling without stirring until it reaches the soft-ball stage (240°F/116°C), as indicated by the candy thermometer. Alternately, add a drop of the hot syrup to a glass of cold water. When it just holds its shape, it is at the soft-ball stage. (Fig. 1)

Fig. 1: Boil the syrup until it reaches the soft-ball stage.

5. Remove the pan from the heat and let cool for 5 minutes.

6. Turn the mixer on low. Slowly and very carefully, pour the hot syrup down the side of the bowl into the gelatin and water.

7. Once all of the syrup has been added, increase the mixer speed to high and beat for 5 minutes, or until the marshmallow is thick enough to form ribbons. (Fig. 2)

Fig. 2: Beat until the marshmallow forms thick ribbons.

8. Add vanilla or peppermint extract to the marshmallow and beat it briefly.

9. Pour the marshmallow into the baking pan that you coated with powdered sugar. Use a wet spatula to flatten and smooth the surface of the marshmallow. Let it cool.

10. To remove the marshmallows from the pan, use a butter knife to loosen the sides. Invert (flip) the pan onto a cutting board coated with powdered sugar.

11. Oil the knife and coat it with sugar to cut the marshmallow into smaller pieces. (Fig. 3)

Fig. 3: Cut the marshmallows using an oiled knife.

12. Decorate the marshmallows using granulated sugar, colorful dusting sugars, or sprinkles. (Fig. 4)

Fig. 4: Decorate the marshmallows.

13. Taste your marvelous marshmallows. (Fig. 5)

Fig. 5: Taste your homemade marshmallows.

Make hot chocolate to go with your marshmallows.

YOU DON’T NEED AN ICE CREAM MAKER TO CREATE DELICIOUS HOMEMADE ICE CREAM. WITH A FREEZER AND SOME PATIENCE, IT’S EASY TO MAKE THIS DELICIOUS CUSTARD-BASED FROZEN TREAT.

Adapted from The Perfect Scoop by David Lebovitz.

  3/4 cup (150 g) sugar

  1 teaspoon (5 ml) vanilla extract

  1/8 teaspoon salt

  2 cups (500 ml) heavy whipping cream

  5 large egg yolks

  Large, flat dish, such as a casserole dish or cake pan

  Mixing spoon

  Small or medium saucepan with a heavy bottom

  Strainer and bowl that fits under strainer

  Spatula (optional)

  Whisk

2. Seperate yolks from whites. In a separate bowl, mix the egg yolks together until smooth. Whisk 1/2 cup (120 ml) of the milk mixture into the egg yolks. (Fig. 1)

Fig. 1: Seperate the egg whites from the egg yolks.

3. Scrape and mix the warmed egg yolks into the rest of the milk mixture in the pan and cook the mixture at low heat until it coats the spoon (around 180°F/82°C). This is your custard.

4. Complete the ice cream mixture by adding the heavy whipping cream to the bowl under the strainer. Strain the custard into the cream and mix well. (Fig. 2, 3)

Fig. 2: Measure the cream into the bowl under the strainer.

Fig. 3: Strain the custard into the cream.

5. Put the bowl of ice cream mix over an ice-filled bowl, stirring to chill.

6. Transfer the ice cream mixture to your large, flat dish. (Fig. 4)

Fig. 4: Pour into the shallow dish, place in the freezer, and stir often.

7. Put the dish in the freezer and stir it every 15 minutes or so until it is completely frozen. Be sure to scrape down the sides and mix it well each time you stir.

8. Enjoy your homemade ice cream! (Fig. 5, 6)

Fig. 5: Scoop and enjoy.

Fig. 6: Add ganache (Lab 41) for panache.

There’s nothing better than homemade ice cream with hot fudge sauce (ganache, Lab 41).

A MOUND OF COLD ICE CREAM MAKES A TASTY BASE FOR A MOUNTAIN OF PERFECTLY BAKED MERINGUE. THIS SIMPLE VERSION OF A SHOW-STOPPING DESSERT DEMONSTRATES THAT WHIPPED EGG WHITES MAKE SPECTACULAR AND EFFECTIVE INSULATION.

Adapted from Ina Garten’s Baked Alaska recipe.

  1 quart (570 g) ice cream

  Topping for ice cream, such as fresh fruit or chocolate chips

  5 egg whites (room temperature)

  1/2 cup plus 2 tablespoons (100 g) sugar

  1/2 teaspoon cream of tartar

  Plastic wrap

  Stand or hand mixer

  Whisk

  Metal mixing bowl

  Freezer

2. Fill the pie crust with ice cream, pack it down, cover with plastic wrap, and freeze until you’re ready to bake the meringue. (Fig. 1)

Fig. 1: Fill the pie crust with ice cream.

3. Preheat the oven to 400°F (200°C).

4. Whisk the egg whites until they start to foam. Add the cream of tartar and continue whipping until soft peaks form. Add the sugar, 1 tablespoon (13 g) at a time, as you continue beating.

5. Beat the meringue until you have glossy, stiff peaks with rounded tops. (Fig. 2)

Fig. 2: Make meringue.

6. Take out the ice cream pie and add a thin layer of fruit or chocolate chips. (Fig. 3, 4)

Fig. 3: Cover the pie crust with fruit.

Fig. 4: Chocolate chips are good on ice cream too!

7. Pile the meringue on the pie, sealing around the edges. Make it look pretty and pop it in the oven for 5 minutes, or until golden brown. Serve immediately. (Fig. 5, 6)

Fig. 5: Sculpt the meringue.

Fig. 6: Bake until golden and dig in right away.

You’ll want to serve this dessert immediately after baking, so plan ahead! Ice cream can be frozen into the pie crust in advance and covered with plastic wrap.

SWEET AND INTENSELY FLAVORED ICE CRYSTALS INTERMINGLE TO CREATE THIS DELIGHTFUL DAIRY-FREE DESSERT THAT YOU CAN BLEND IT UP IN NO TIME. POP IT IN THE FREEZER TO MIX UP COLD, CRYSTALLINE PERFECTION.

Adapted from Cook’s Illustrated.

  1 cup (200 g) sugar

  1/2 cup (120 ml) water

  1/4 cup (60 ml) lemon juice

  1/8 teaspoon salt

  Juicer or citrus press

  Large, flat dish for freezing sorbet

  Medium saucepan

  Stove

RECIPE

1. Cut the strawberries, removing all tops, and juice the lemons. (Fig. 1, 2)

Fig. 1: Clean and cut the fruit.

Fig. 2: Juice the lemons.

2. Make a sugar syrup: mix the sugar, water, lemon juice, and a salt in the saucepan.

3. Bring the mixture to a boil over medium-high heat.

4. Remove the sugar syrup from the heat and allow it to cool.

5. Place the strawberries in a blender and blend them until smooth.

6. Pour the cooled sugar syrup into the blender and blend it with the strawberries. (Fig. 3)

Fig. 3: Blend until smooth.

7. Pour the mixture into the shallow dish and place it in the freezer, stirring every 30 minutes until smooth. Repeat until the sorbet is completely frozen. (Fig. 4, 5)

Fig. 4: Put the mixture in a flat dish in the freezer.

Fig. 5: Stir well each time it starts to freeze.

Fig. 6: Enjoy every chilly mouthful of sorbet.