Kerry Beal

try here

I found the one Jo linked to on amazon.ca however $120 more.

Seems to be pistachios from Iran that are the culprit.

Looks like epis to me - cut with scissors as I recall. King Arthur recipe

The plan is Montreal if all goes well.

‘Endangered’ British puddings - love it!

This arrived from Italy today - ordered it in July. Farina bóna - can't remember why I had to have it - but first things - in chocolate and gelato.

I found after a long painful overnight call that a greasy breakfast was just what the doctor ordered!

Sorry about that.

No - I'm in Canada! No where near you I'm afraid.

Ok - so I can't drop some off for you!

It's called soft white fondant. Where are you located?

Welcome @Sweet-Tempered - @Chocolot is the one to answer caramel questions. Actually also the one to answer fondant questions. You want real fondant - I buy it - in huge pails - but you can make it following instructions in @Chocolot's book Candymaking.

Familiar with piccalilli and Branston - what’s Gentleman's Reliah?

Just a strip that has gone out of temper likely. Looks like the block wasn't cooled properly when it was formed.