The Sweet Book of Candy Making: From the Simple to the by Elizabeth LaBau

By Elizabeth LaBau

Create your individual scrumptious, wonderful, and professional-quality goodies with The candy ebook of sweet Making. no matter if you're a newbie or a professional sweet maker, you can find mouthwatering recipes and professional tips on how to motivate you—and fulfill your candy tooth.

Inside, you'll find:

—Candy-making necessities: all you want to find out about gear, elements, and methods, together with step by step classes on pulling taffy, rolling cakes, filling peanut butter cups, and more

—More than 50 recipes for sugar sweets, fondant, caramels, toffee, fudge, cakes, candies, marshmallows, and fruit and nut candies

—Troubleshooting assistance for every kind of candy

—How to excellent the classics you like, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at whatever new: Pistachio Marzipan Squares, ardour Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating innovations to teach off your tasty results

Get began on your kitchen with The candy publication of sweet Making!

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Additional resources for The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

Example text

Once set, spoon additional tempered chocolate on top of the filling (E). Scrape across the top of the mold again to remove excess chocolate from the top of the candies (F). Let the chocolate set completely at room temperature, for about 20 minutes. Once set, refrigerate the molds for an additional 20 minutes—this will cause the chocolate to constrict and make it easy to remove the candies. When you are ready to unmold your chocolates, gently bend the mold to loosen the chocolates. Invert the mold over a sheet of parchment and flex it so that the chocolates drop out of the cavities (G).

Powdered sugar, for dusting 1 pound (454 g) freshly made Old-Fashioned Fondant (page 52) ¾ teaspoon peppermint extract ½ teaspoon invertase (see sidebar below) 1 pound (454 g) dark chocolate, melted and tempered (see page 26) Dust your work surface and your hands with powdered sugar, and knead together the fondant, peppermint extract, and invertase. Alternately, you can chop the fondant into pieces and mix the fondant, extract, and invertase together on low speed in a mixer using the paddle attachment.

6-L) saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer. Cook the syrup, without stirring, until the thermometer reaches 255°F (124°C). This temperature will produce a wonderfully soft and chewy taffy. 5°C) for a very firm taffy. Once at the proper temperature, remove the pan from the heat, add the butter and flavoring, and stir until the butter melts and everything is well mixed.

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