Recipes - Candy Making for Dummies

Книга на английском языке из серии изданий для чайников, посвященная приготовлению сладостей. В издании рассказывается о приготовлении кремовых и жевательных десертов, использовании орехов и шоколада, приготовлении праздничных сладостей, даются советы по привлечению к кондитерскому процессу детей, а также по подготовке презентаций собственных изделий.This book is about basic candy making, and it includes virtually everything you need to know to produce fine candy at home. I tell you where to find utensils, ingredients, packaging materials, and any other essentials that you need to be a happy and prepared candy maker. And in the recipes I provide, I lay out every step you need to follow to produce remarkable results, even if you’ve never cooked before. I also explain the terms of the candy-making trade so you’re down with the lingo.Whatever the occasion, you’ll find a suitable recipe in this book to satisfy your needs. If you’re looking for something to make for the family, treats to keep around the house, or candies suitable for giving as a special gift, I offer you a variety of recipes to choose among; just follow the simple instructions, and enjoy the candy. With the knowledge of where to find what you need and the methods I describe in this book, you’re well on your way to becoming a skilled candy maker!One great feature about this book is that it’s written in a modular format, meaning you don’t have to read it from cover to cover (but I certainly don’t mind if you do!). When skills in one chapter are helpful to completing recipes in another chapter, I tell you where to go for that information. Candy Making For Dummies 5 About the Author 7 Dedication 9 Author’s Acknowledgments 9 Contents at a Glance 11 Recipes at a Glance 13 Table of Contents 17 Introduction 25 About This Book 25 Conventions Used in This Book 26 What You’re Not to Read 27 Foolish Assumptions 27 How This Book Is Organized 28 Icons Used in This Book 29 Where to Go from Here 30 Part I: Welcome to Candyland 31 Chapter 1: Candy Making Made Easy (Because It Is) 33 Getting Set to Make Candy 34 Checking Out Delicious Types of Candies 38 Looking at Special Candy Considerations 41 Chapter 2: Preparing Yourself (and Your Kitchen) for Candy Making 43 Selecting Your Confection 43 Assessing the Kitchen and Planning Your Space 46 Chapter 3: Selecting the Right Tools 51 Mastering Measuring Tools 51 Picking Out Pots and Pans 55 Checking Out Other Essential Tools 57 Powering Up with Small Appliances 61 Surveying Specialty Tools 62 Wrapping Up with Cooling and Storage Tools 63 Finding What You Need with Ease 65 Chapter 4: Picking Quality Ingredients 67 What a Sweetie: Types of Sugars and Sweeteners 67 Udder Delights: Different Kinds of Dairy Products 70 Not So Tough to Crack: Picking Nuts 73 From Dark to Light: Checking Out Types of Chocolate 74 Odds and Ends: Other Essential Candy Ingredients 78 Part II: Concocting Creamy and Chewy Delights 79 Chapter 5: Creating a Stir with Fondue 81 Setting the Fondue Table 81 Preparing Fondue Smoothly 83 Safely Storing the Leftovers 90 Chapter 6: Focusing on Fondant, Mints, and Meltaways 91 A Fondness for Fondant 91 Make Me More Mints 95 Mastering Meltaways 101 Chapter 7: Caramel Contentment 109 Cooking Up Caramels Slowly but Surely 109 Trying Your Hand at Basic Caramels 111 Wrapping and Storing Basic Caramels 115 Putting Caramel to Good Use in Fancier Treats 116 Chapter 8: Doctoring Divinity 121 Delving into Divinity Production 121 Sampling Southern Divinity Treats 124 Wrapping and Storing Your Divinity 132 Chapter 9: Whipping Up Quick and Easy Fudges 133 Touring the Fudge-making Process 133 Starting Off Easy with Microwave Fudges 135 Focusing on Favorite Chocolate Fudges 138 Trying Out Nonchocolate Fudges 141 Zeroing In on Fudge Centers 144 Wrapping and Storing Your Fudge Properly 146 Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan 147 Making Marshmallows from Scratch 148 Jamming with Fruit Jellies 152 Having Fun with Marzipan 154 Part III: Getting a Little Nutty 157 Chapter 11: Taking On Crunches, Toffees, and Pralines 159 Getting Down to Crunch Time 160 Trying Terrific Toffee 162 Perfecting Pralines 164 Chapter 12: Breaking Out the Brittles 169 The Basics of Brittle Making 169 Beckoning Brittles 172 Storing Your Brittles Safely 177 Chapter 13: Discovering Amazing Uses for Popcorn 179 Getting the Scoop on Popcorn Basics 179 Putting Delicious Finishing Touches on Popcorn 181 Packing Away Your Popcorn 185 Part IV: Becoming a Chocolate Artist 187 Chapter 14: Chopping, Melting, Tempering, and Storing Chocolate 189 Chopping Chocolate Correctly 189 Melting Chocolate in Preparation for Tempering 191 Tempering Chocolate with Ease 194 Storing and Reusing Chocolate Properly 199 Chapter 15: Dipping Delicious Treats into Chocolate 201 Mastering Dipping Methods 202 Choosing Cookies and Crackers to Dip 207 Putting Chocolate on Pretzels and Pretzel Rods 212 Flavoring Fruits with Chocolate 215 Chapter 16: Taking a Bite Out of Barks and Clusters 223 Mixing Nuts and Tempered Chocolate with Care 224 Peeling Away the Layers of Bark Basics 224 Pulling Together Chocolate Clusters 232 Chapter 17: Rolling Along with Wonderful Creamy Centers 239 Getting the Scoop on Making Creams 240 Beginning with Basic Butter Creams 241 Getting to the Heart of Richer and Fruitier Creams 245 Keeping Your Creams Fresh and Tasty 250 Chapter 18: Impressing with Incredible Truffles 251 Building Your Foundation with Ganache 251 Trying Your Hand at Shaping and Coating Truffles 256 Perusing Pure Chocolate Truffles 259 Filling Up on Flavored Truffles 262 Piping Truffles into Cups and Shells 271 Protecting Your Truffles from the Elements 277 Chapter 19: Know How to Mold ’Em 279 Putting Different Molds to Great Use 280 Dressing Up Finished Molded Candies 290 Cleaning and Storing Molds with Care 292 Part V: Having Special Fun with Candy 293 Chapter 20: Creating Holiday Magic 295 Putting Your Heart into Valentine’s Day Candy 295 Crafting Easter Bunnies and Eggs 303 Getting into the Spirit with Christmas Candies 308 Chapter 21: Bring In the Kids 313 You’re a Softie: Extra-easy Marshmallow Treats 313 Getting into Grains: Cereal Treats 320 C Is for Cookies (and Chips and Chocolate) 324 Chapter 22: Making a Stunning Presentation 329 Picking the Perfect Theme for Your Gift 329 Sizing Up Your Container Choices 331 Part VI: The Part of Tens 337 Chapter 23: Ten Wonderful Web Sites for Candy Recipes 339 About. com 339 Carrie’s Chocolates 340 Chef 2 Chef Culinary Portal 340 Chocolate Cuisine 340 CooksRecipes. com 340 National Confectioners Association 341 The Nut Factory 341 Razzle Dazzle Recipes 341 Recipe Goldmine 342 That’s My Home Recipes 342 Chapter 24: Ten (or So) Great Places to Buy Candy-making Supplies 343 Burke Candy 343 Butternut Mountain Farm 344 Cakes ’N Things, Inc. 344 Candyland Crafts 345 Chocosphere 345 Chocovision 345 Create-a-Cake Shop 346 Hauser Chocolatier 346 Make ’n Mold Shop 346 National Products Company 347 Williams-Sonoma 347 Chapter 25: Ten (or So) Cool Candy Companies to Visit 349 Angell & Phelps 349 Boehms Candies, Inc. 350 Buffett’s Candies 350 Callie’s Candy Kitchen 351 Charlie’s Chocolate Factory 351 The Chocolate Tree, Inc. 352 Hansel & Gretel Candy Kitchen 352 Lammes Candies 353 Nichols Candies, Inc. 353 Old Kentucky Candies, Inc. 354 Richardson’s Candy House 354 Chapter 26: Ten Troubleshooting Tips for Candy Makers 355 Your Fondant Is Too Sticky 355 Your Caramel Looks Sandy and Grainy 355 Your Caramel Is Too Tough 356 Your Divinity Falls Flat 357 Your Fudge Is Sticky and Syrupy 357 Your Chocolates Develop a Spotty Finish 358 Your Chocolates Develop Gray or Light Streaks 358 Your Chocolates Look Grainy 359 Your Truffles Develop Mold inside Their Shells 359 Your Chocolates Don’t Release from Their Molds 359 Appendix: Metric Conversion Guide 361 Index 365

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

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