
The Complete Photo Guide to Candy Making
Description
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Content
- Title Page
- Contents
- Introduction
- Basics
- Candy Packaging and Storage
- All about Chocolate
- Melting Chocolate and Candy Coating
- Tempering Chocolate
- Molding Chocolate
- Working with Cooked Candies and Sugar Stages
- Dipped Treats, Barks, And Clusters
- General Dipping Instructions
- Chocolate-Covered Strawberries
- Crackers and Sandwich Cookies
- Dipped Pretzels
- Adding Decorations to Dipped Treats
- Crunchy Barks
- Layered Barks
- Tiger Barks
- Clusters
- Fudge
- Easy Fudge
- Fudge with Marshmallows or Marshmallow Cream
- Traditional Cooked Fudge
- Fudge Bites
- Caramels
- Basic Caramel Instructions
- Buttery Caramels
- Soft Caramels
- Caramel with Nuts
- Chocolate Caramels
- Caramel Pecan Patties
- Crispy Caramel Bars
- Caramel Chocolate Pretzels
- Caramel-Chocolate Apples
- Toffees, Brittles, And Hard Candy
- Toffee
- Brittle
- Hard Candy
- Candy Centers
- All about Fondant
- Candy Centers Using Fondant
- Other Candy Centers
- Truffles And Ganache Centers
- Whipped Truffles
- Modified Whipped Truffle Recipes
- Alternative Finishing Methods for Whipped Truffles
- Ganache Centers
- Modified Ganache Center Recipes
- Alternative Finishing Methods for Ganache Centers
- Marshmallow, Divinity, And Mints
- Marshmallow Cream
- Marshmallow
- Candies with Marshmallow Centers
- Divinity
- Mints
- Miscellaneous Candies
- Southern Pralines
- Marzipan
- Gummy Candy
- Mendiants
- Sugared and Spicy Nuts
- Invert Sugar
- Gianduja
- Saltwater Taffy
- Maple Candy
- Sugared Citrus Peels
- Glossary
- Resources
- Acknowledgments
- About The Author
- Index
- Copyright
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