The Complete Photo Guide to Candy Making
All You Need to Know to Make All Types of Candy - The Essential Reference for Beginners to Skilled Candy Makers - Step-by-Step Techniques, Tested Recipes, and Valuable Tips - Brittles, Fudges, Caramels, Truffles Mints, Marshmallows & More
Published on 24. April 2014
Book
Paperback/Softback
224 pages
978-1-58923-791-9 (ISBN)
Description
The ULTIMATE reference for all methods of candy making-a comprehensive guide for crafty homemakers, aspiring confectionary artists, and sweet treat lovers everywhere!
The Complete Photo Guide to Candy Making is your go-to handbook for all things confectionery. From the author that brought you The Complete Photo Guide to Cake Decorating and The Complete Photo Guide to Cookie Decorating, this book shows you how to make the perfect candies, chocolates, chews, and caramels. For each technique, there is an overview of the tools and materials used and complete instructions with photos. The organization provides easy access to information with step-by-step directions and 650 full-color photos for clear understanding. More than 80 tried-and-true recipes allow the reader to try the techniques in each section. Whether you are looking to make gooey caramel for your pecan patties, or trying to mold the perfect chocolate truffle, author Autumn Carpenter will take you through every type of candy, with an introductory section on the basic tools, ingredients, and methods involved including: Chocolates, Brittles, Fudges, Caramels, Marshmallow, even decorations and candy clay!
The Complete Photo Guide to Candy Making is your go-to handbook for all things confectionery. From the author that brought you The Complete Photo Guide to Cake Decorating and The Complete Photo Guide to Cookie Decorating, this book shows you how to make the perfect candies, chocolates, chews, and caramels. For each technique, there is an overview of the tools and materials used and complete instructions with photos. The organization provides easy access to information with step-by-step directions and 650 full-color photos for clear understanding. More than 80 tried-and-true recipes allow the reader to try the techniques in each section. Whether you are looking to make gooey caramel for your pecan patties, or trying to mold the perfect chocolate truffle, author Autumn Carpenter will take you through every type of candy, with an introductory section on the basic tools, ingredients, and methods involved including: Chocolates, Brittles, Fudges, Caramels, Marshmallow, even decorations and candy clay!
More details
Series
Language
English
Place of publication
United States
Publishing group
Quarto Publishing Group USA Inc
Product notice
Paperback (trade)
Illustrations
600 color photos
Dimensions
Height: 274 mm
Width: 212 mm
Thickness: 20 mm
Weight
873 gr
ISBN-13
978-1-58923-791-9 (9781589237919)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Autumn Carpenter
The Complete Photo Guide to Candy Making
E-Book
04/2014
Creative Publishing International, US
€26.49
Available for download
Person
Based in Fort Wayne, Indiana, Autumn Carpenter is a nationally known confectionery artist, author, and demonstrator. She has published several books, including The Complete Photo Guide to Cake Decorating, The Complete Photo Guide to Cookie Decorating, and Decorating Cakes, Cupcakes, and Cookies with Kids. She demonstrates annually at the I.C.E.S. (International Cake Exploration Societe) and travels across the United States, sharing the craft of cake decorating and other confectionery arts. Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy supply store that has been in her family for over 45 years. The business caters to walk-in store sales, catalog sales, and an online store, shopcountrykitchen.com. Autumn has developed her own line of useful tools and equipment for cake decorating and cookie decorating, and sells them online and in many cake and candy supply stores throughout the United States and in several other countries. Her cakes and products have been featured in numerous publications and magazines, including American Cake Decorating and Cake Central.
Content
IntroductIon 7
Basics 8
Candy Packaging and Storage 18
All about Chocolate 20
Melting Chocolate and Candy Coating 26
Tempering Chocolate 32
Molding Chocolate 34
Working with Cooked Candies
and Sugar Stages 48
dIpped treats, Barks,
and clusters 54
General Dipping Instructions 56
Chocolate-Covered Strawberries 58
Crackers and Sandwich Cookies 60
Dipped Pretzels 64
Adding Decorations to Dipped Treats 66
Crunchy Barks 70
Layered Barks 74
Tiger Barks 76
Clusters 78
Fudge 82
Easy Fudge 84
Fudge with Marshmallows
or Marshmallow Cream 90
Traditional Cooked Fudge 94
Fudge Bites 98
caramels 100
Basic Caramel Instructions 102
Buttery Caramels 103
Soft Caramels 104
Caramel with Nuts 106
Chocolate Caramels 107
Caramel Pecan Patties 110
Crispy Caramel Bars 112
Caramel Chocolate Pretzels 113
Caramel-Chocolate Apples 114
toFFees, BrIttles,
and Hard candy 116
Toffee 118
Brittle 120
Hard Candy 122
candy centers 130
All about Fondant 132
Candy Centers Using Fondant 136
Other Candy Centers 142
truFFles and ganacHe centers 146
Whipped Truffles 148
Modified Whipped Truffle Recipes 152
Alternative Finishing Methods
for Whipped Truffles 156
Ganache Centers 160
Modified Ganache Center Recipes 164
Alternative Finishing Methods
for Ganache Centers 172
marsHmallow, dIvInIty,
and mInts 176
Marshmallow Cream 178
Marshmallow 179
Candies with Marshmallow Centers 186
Divinity 188
Mints 190
mIscellaneous candIes 200
Southern Pralines 202
Marzipan 204
Gummy Candy 208
Mendiants 210
Sugared and Spicy Nuts 211
Invert Sugar 212
Gianduja 213
Saltwater Taffy 214
Maple Candy 216
Sugared Citrus Peels 217
glossary 218
resources 220
acknowledgments 220
about the author 221
Index 222
Basics 8
Candy Packaging and Storage 18
All about Chocolate 20
Melting Chocolate and Candy Coating 26
Tempering Chocolate 32
Molding Chocolate 34
Working with Cooked Candies
and Sugar Stages 48
dIpped treats, Barks,
and clusters 54
General Dipping Instructions 56
Chocolate-Covered Strawberries 58
Crackers and Sandwich Cookies 60
Dipped Pretzels 64
Adding Decorations to Dipped Treats 66
Crunchy Barks 70
Layered Barks 74
Tiger Barks 76
Clusters 78
Fudge 82
Easy Fudge 84
Fudge with Marshmallows
or Marshmallow Cream 90
Traditional Cooked Fudge 94
Fudge Bites 98
caramels 100
Basic Caramel Instructions 102
Buttery Caramels 103
Soft Caramels 104
Caramel with Nuts 106
Chocolate Caramels 107
Caramel Pecan Patties 110
Crispy Caramel Bars 112
Caramel Chocolate Pretzels 113
Caramel-Chocolate Apples 114
toFFees, BrIttles,
and Hard candy 116
Toffee 118
Brittle 120
Hard Candy 122
candy centers 130
All about Fondant 132
Candy Centers Using Fondant 136
Other Candy Centers 142
truFFles and ganacHe centers 146
Whipped Truffles 148
Modified Whipped Truffle Recipes 152
Alternative Finishing Methods
for Whipped Truffles 156
Ganache Centers 160
Modified Ganache Center Recipes 164
Alternative Finishing Methods
for Ganache Centers 172
marsHmallow, dIvInIty,
and mInts 176
Marshmallow Cream 178
Marshmallow 179
Candies with Marshmallow Centers 186
Divinity 188
Mints 190
mIscellaneous candIes 200
Southern Pralines 202
Marzipan 204
Gummy Candy 208
Mendiants 210
Sugared and Spicy Nuts 211
Invert Sugar 212
Gianduja 213
Saltwater Taffy 214
Maple Candy 216
Sugared Citrus Peels 217
glossary 218
resources 220
acknowledgments 220
about the author 221
Index 222