By Elizabeth LaBau
Create your individual scrumptious, stunning, and professional-quality sweets with The candy e-book of sweet Making. even if you're a newbie or a professional sweet maker, you can find mouthwatering recipes and specialist how one can motivate you—and fulfill your candy tooth.
Inside, you'll find:
—Candy-making necessities: all you want to find out about gear, materials, and methods, together with step by step classes on pulling taffy, rolling muffins, filling peanut butter cups, and more
—More than 50 recipes for sugar chocolates, fondant, caramels, toffee, fudge, brownies, candies, marshmallows, and fruit and nut candies
—Troubleshooting advice 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 options to teach off your tasty results
Get begun on your kitchen with The candy e-book of sweet Making!
Read or Download The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! PDF
Similar recipes books
In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the neighborhood entry vegan cooking exhibit The put up Punk Kitchen, brings the homemade, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being type to animals (all recipes are thoroughly animal-product unfastened) and your wallet—while being artistic and having enjoyable within the strategy.
For the paintings of the gradual Cooker, best-selling writer Andrew Schloss has constructed eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat convey slow-cooked nutrients to new heights. gradual cooking provides an excellent velvety texture to meatloaf, a tremendous richness to Osso Buco Milanese, and impressive and complicated flavors to Curried greens and Dal simmered in Indian spices.
With the curiosity in vegan dwelling at the upward thrust, it s time for a booklet that is going past the recipes. How does a beginner undertake a vegan technique in terms of courting, enjoyable, adorning, shuttle, and past? writer Elizabeth Castoria, the previous editorial director of "VegNews, " bargains an invaluable, pleasant advent to the vegan way of life if you are looking to dabble or for these already dedicated to residing animal-product-free.
CUSTOM-DESIGNED RECIPES FOR MAKING scrumptious “VEGGIE NOODLE" GLUTEN-FREE AND PALEO DISHES WITH the preferred AND inventive NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER
You love pasta, yet now not the carbs and gluten. Now, with this publication (and your convenient veggie spiral slicer), you could indulge your self with out the guilt. benefit from the flavors of conventional Italian, Asian and American favorites whereas incorporating a fit serving of vegetables into mouthwatering foodstuff, together with:
• Mac and Cheese
• Zucchini Fritters
• tacky Lasagna
• Thai Noodle Soup
• Shrimp Scampi
• pro Curly Fries
• Spaghetti and Meatballs
• pork Stroganoff
• Apple Noodle Kugel
- Authentic Recipes from China: 80 Simple and Delicious Recipes from the Middle Kingdom
- 400 recettes de papillotes
- Takeaway Secret
- Recipes and Lessons from a Delicious Cooking Revolution (Penguin Great Food, Book 10)
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!
Stir the mixture over low heat until the caramel melts, then increase the heat and insert a candy thermometer. Cook the caramel until it reaches the prescribed temperature. Add ﬂavoring extracts, because the extended boiling time will have cooked off the original ﬂavoring. The recooked caramels will be a darker color, because the dairy has had more time to caramelize. If you don’t want to recook, you can melt them with additional cream to make a delicious caramel dessert sauce. My caramels are too hard.
FONDANT 57 @ CHAPTER 5 Caramels The best caramels perform a delicate balancing act. They hold their shape and have a chewy “pull” when you bite into them, but they quickly soften and dissolve in your mouth. They have the deep ﬂavor of long-boiled sugar, cooked until fragrant and caramelized, but the sweetness is tempered by the rich taste of cooked butter and cream. The contradictions between these competing ﬂavors and textures are what make caramels such a complex, delicious candy. The recipes in this chapter highlight the best of what caramels have to offer by pairing them with spices, nuts, fruit, ﬂowers, chocolate, and more.
HOW TO SKIN NUTS .... Some nuts, like hazelnuts and almonds, are often sold with their thin, papery skins still on the nuts. Although these skins are not harmful, many people ﬁnd the texture distracting and the taste bitter, so it is best to remove them before cooking with them. To skin hazelnuts, toast them on a baking sheet for about 10 minutes at 325°F (162°C, or gas mark 3) (A). The hazelnuts are ready when they are fragrant and brown and their outer skins have split apart (B). Remove the nuts from the oven and let them cool for a few minutes.
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