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

By Elizabeth LaBau

Create your personal scrumptious, beautiful, 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 specialist find out how to encourage you—and fulfill your candy tooth.

Inside, you'll find:

—Candy-making necessities: all you must learn about apparatus, components, and strategies, together with step by step classes on pulling taffy, rolling brownies, filling peanut butter cups, and more

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

—Troubleshooting information for every kind of candy

—How to excellent the classics you're keen on, from English Toffee to Chocolate Fudge to Peanut Brittle

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

—Decorating concepts to teach off your tasty results

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

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C. as soon as the chocolate has set, lower the block of ganache into small squares. the best way to Dip sq. muffins while dipping sq. muffins, dipping instruments with tines, instead of around instruments, will be your guns of selection. within the absence of valid dipping instruments, an exact fork can be utilized with strong effects. To dip sq. tarts, start by means of submerging a truffle thoroughly in tempered chocolate. raise it out of the chocolate, letting the surplus drip again into the bowl. lightly scrape the ground of the truffle opposed to the lip of the bowl to take away additional chocolate. decrease the truffle onto a sheet of parchment paper at a mild perspective, then slide the tines of the dipping fork out from beneath the truffle. DIPPING sq. brownies D. Submerge a truffle thoroughly in tempered chocolate. E. lightly scrape the ground of the truffle opposed to the lip of the bowl. F. Set the truffle onto a sheet of parchment at an attitude. Yield: forty eight brownies those are the tarts everybody thinks of once they photo chocolate truffles—rich, tender, and creamy, with a deep chocolate flavor and a dusting of cocoa powder at the open air. i believe they’re as regards to excellent of their simplicity, but when you crave extra sort, this recipe is additionally an exceptional jumping-off aspect for experimentation. upload your favourite chopped nuts, dried fruit, or coconut, or test with including flavoring oils. 10 oz (280 g) darkish chocolate, finely chopped eight oz. or 1 cup (235 ml) heavy cream 3/4 ounce or 1 tablespoon (21 g) gentle corn syrup 1 ounce or 2 tablespoons (28 g) unsalted butter, at room temperature 2 oz. or 0.5 cup (56 g) unsweetened cocoa powder, plus extra for dusting 1 pound (454 g) chocolate, melted and tempered (see web page 26), for dipping position the chopped darkish chocolate in a medium bowl. In a small saucepan, mix the heavy cream and the corn syrup and stir them jointly over medium warmth. convey the cream to a boil, and as soon as it's boiling, instantly pour it over the chopped chocolate within the bowl. enable the recent cream melt the chocolate for 1 minute, then lightly whisk them jointly. don't whisk vigorously, otherwise you will contain an excessive amount of air into the ganache. Whisk until eventually all the chocolate is melted and your ganache is delicate and glossy. upload the room temperature butter and whisk it into the ganache till included. Press a layer of plastic wrap without delay on best of the ganache and permit it sit down until eventually it reaches room temperature. as soon as at room temperature, refrigerate the ganache until eventually it really is enterprise adequate to scoop into balls, approximately 2 hours. Use a small 1-inch (2. 5-cm) sweet scoop to shape balls of ganache and position them on a sheet of parchment, as defined on web page 89. airborne dirt and dust your arms with a mild layer of cocoa powder and roll the balls among your arms to get them completely around. allow the tarts sit down at cool room temperature in a single day to dry and set the ganache. Hand-dip the tarts within the tempered chocolate as defined on web page ninety, and whereas the chocolate remains to be rainy, roll the cakes within the 2 oz (56 g) cocoa powder.

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