Candy Making For Dummies (For Dummies (Cooking))

How sweet it is! More than 100 recipes plus terrific tips and tricks Explore the art of cooking candy and create sweet masterpieces! If you want to concoct irresistible treats for your friends and family, this book gets you cooking! You'll discover proper techniques and use them to create incredible candies. Recipes range from fondues to fondants, simple meltaways to decadent truffles, fun kids' treats to cream-filled delicacies. Indulge! Discover how to * Choose the proper utensils and ingredients * Melt, temper, and mold chocolate * Fine-tune your skills with professional secrets * Create special holiday treats * Bag, box, or wrap candies for gifts About the Author......Page 3 Author’s Acknowledgments......Page 5 Contents at a Glance......Page 7 Recipes at a Glance......Page 9 Table of Contents......Page 13 Photos......Page 21 About This Book......Page 29 Conventions Used in This Book......Page 30 Foolish Assumptions......Page 31 How This Book Is Organized......Page 32 Icons Used in This Book......Page 33 Where to Go from Here......Page 34 Part I: Welcome to Candyland......Page 35 Chapter 1: Candy Making Made Easy (Because It Is)......Page 37 Getting Set to Make Candy......Page 38 Checking Out Delicious Types of Candies......Page 42 Looking at Special Candy Considerations......Page 45 Selecting Your Confection......Page 47 Assessing the Kitchen and Planning Your Space......Page 50 Mastering Measuring Tools......Page 55 Picking Out Pots and Pans......Page 59 Checking Out Other Essential Tools......Page 61 Powering Up with Small Appliances......Page 65 Surveying Specialty Tools......Page 66 Wrapping Up with Cooling and Storage Tools......Page 67 Finding What You Need with Ease......Page 69 What a Sweetie: Types of Sugars and Sweeteners......Page 71 Udder Delights: Different Kinds of Dairy Products......Page 74 Not So Tough to Crack: Picking Nuts......Page 77 From Dark to Light: Checking Out Types of Chocolate......Page 78 Odds and Ends: Other Essential Candy Ingredients......Page 82 Part II: Concocting Creamy and Chewy Delights......Page 83 Setting the Fondue Table......Page 85 Preparing Fondue Smoothly......Page 87 Safely Storing the Leftovers......Page 94 A Fondness for Fondant......Page 95 Make Me More Mints......Page 99 Mastering Meltaways......Page 105 Cooking Up Caramels Slowly but Surely......Page 113 Trying Your Hand at Basic Caramels......Page 115 Wrapping and Storing Basic Caramels......Page 119 Putting Caramel to Good Use in Fancier Treats......Page 120 Delving into Divinity Production......Page 125 Sampling Southern Divinity Treats......Page 128 Wrapping and Storing Your Divinity......Page 136 Touring the Fudge-making Process......Page 137 Starting Off Easy with Microwave Fudges......Page 139 Focusing on Favorite Chocolate Fudges......Page 142 Trying Out Nonchocolate Fudges......Page 145 Zeroing In on Fudge Centers......Page 148 Wrapping and Storing Your Fudge Properly......Page 150 Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan......Page 151 Making Marshmallows from Scratch......Page 152 Jamming with Fruit Jellies......Page 156 Having Fun with Marzipan......Page 158 Part III: Getting a Little Nutty......Page 161 Chapter 11: Taking On Crunches, Toffees, and Pralines......Page 163 Getting Down to Crunch Time......Page 164 Trying Terrific Toffee......Page 166 Perfecting Pralines......Page 168 The Basics of Brittle Making......Page 173 Beckoning Brittles......Page 176 Storing Your Brittles Safely......Page 181 Getting the Scoop on Popcorn Basics......Page 183 Putting Delicious Finishing Touches on Popcorn......Page 185 Packing Away Your Popcorn......Page 189 Part IV: Becoming a Chocolate Artist......Page 191 Chopping Chocolate Correctly......Page 193 Melting Chocolate in Preparation for Tempering......Page 195 Tempering Chocolate with Ease......Page 198 Storing and Reusing Chocolate Properly......Page 203 Chapter 15: Dipping Delicious Treats into Chocolate......Page 205 Mastering Dipping Methods......Page 206 Choosing Cookies and Crackers to Dip......Page 211 Putting Chocolate on Pretzels and Pretzel Rods......Page 216 Flavoring Fruits with Chocolate......Page 219 Chapter 16: Taking a Bite Out of Barks and Clusters......Page 227 Peeling Away the Layers of Bark Basics......Page 228 Pulling Together Chocolate Clusters......Page 236 Chapter 17: Rolling Along with Wonderful Creamy Centers......Page 243 Getting the Scoop on Making Creams......Page 244 Beginning with Basic Butter Creams......Page 245 Getting to the Heart of Richer and Fruitier Creams......Page 249 Keeping Your Creams Fresh and Tasty......Page 254 Building Your Foundation with Ganache......Page 255 Trying Your Hand at Shaping and Coating Truffles......Page 260 Perusing Pure Chocolate Truffles......Page 263 Filling Up on Flavored Truffles......Page 266 Piping Truffles into Cups and Shells......Page 275 Protecting Your Truffles from the Elements......Page 281 Chapter 19: Know How to Mold ’Em......Page 283 Putting Different Molds to Great Use......Page 284 Dressing Up Finished Molded Candies......Page 294 Cleaning and Storing Molds with Care......Page 296 Part V: Having Special Fun with Candy......Page 297 Putting Your Heart into Valentine’s Day Candy......Page 299 Crafting Easter Bunnies and Eggs......Page 307 Getting into the Spirit with Christmas Candies......Page 312 You’re a Softie: Extra-easy Marshmallow Treats......Page 317 Getting into Grains: Cereal Treats......Page 324 C Is for Cookies (and Chips and Chocolate)......Page 328 Picking the Perfect Theme for Your Gift......Page 333 Sizing Up Your Container Choices......Page 335 Part VI: The Part of Tens......Page 341 About. com......Page 343 CooksRecipes. com......Page 344 Razzle Dazzle Recipes......Page 345 That’s My Home Recipes......Page 346 Burke Candy......Page 347 Cakes ’N Things, Inc.......Page 348 Chocovision......Page 349 Make ’n Mold Shop......Page 350 Williams-Sonoma......Page 351 Angell & Phelps......Page 353 Buffett’s Candies......Page 354 Charlie’s Chocolate Factory......Page 355 Hansel & Gretel Candy Kitchen......Page 356 Nichols Candies, Inc.......Page 357 Richardson’s Candy House......Page 358 Your Caramel Looks Sandy and Grainy......Page 359 Your Caramel Is Too Tough......Page 360 Your Fudge Is Sticky and Syrupy......Page 361 Your Chocolates Develop Gray or Light Streaks......Page 362 Your Chocolates Don’t Release from Their Molds......Page 363 Appendix: Metric Conversion Guide......Page 365 B......Page 369 C......Page 370 D......Page 373 E......Page 374 F......Page 375 H......Page 376 J......Page 377 M......Page 378 N......Page 380 P......Page 381 R......Page 382 S......Page 383 T......Page 384 V......Page 385 W......Page 386 Teach Like a Champion 2.0 is a complete update to the international bestseller. This teaching guide is a must-have for new and experienced teachers alike. Over 700,000 teachers around the world already know how the techniques in this book turn educators into classroom champions. With ideas for everything from classroom management to inspiring student engagement, you will be able to perfect your teaching practice right away. Helps you explore the art of cooking candy. This work features over 100 recipes ranging from fondues to fondants, simple meltaways to decadent truffles, and fun kids' treats to cream-filled delicacies. It helps you discover how to: melt, temper, and mold chocolate; create special holiday treats; and, bag, box, or wrap candies for gifts. Explores the art of cooking candy and create sweet masterpieces with more than 100 recipes plus terrific tips and tricks