Elizabeth LaBau's The Sweet Book of Candy Making: From the Simple to the PDF

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!

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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

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.

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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


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