By Elizabeth LaBau
Create your personal scrumptious, stunning, and professional-quality sweets with The candy booklet of sweet Making. no matter if you're a newbie or a professional sweet maker, you'll 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, constituents, and strategies, together with step by step classes on pulling taffy, rolling muffins, filling peanut butter cups, and more
—More than 50 recipes for sugar sweets, fondant, caramels, toffee, fudge, muffins, sweets, marshmallows, and fruit and nut candies
—Troubleshooting assistance for every form of candy
—How to excellent the classics you like, 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 suggestions to teach off your tasty results
Get all started on your kitchen with The candy e-book of sweet Making!
Read Online 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
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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!
Different chocolates, besides the fact that, require a soft, glasslike ﬁnish with no trace of graininess, so take care on your dealing with of the sugar syrup and stick with the directions on whilst to stir and whilst to prevent agitating the boiling sugar. 22 THE candy booklet OF sweet MAKING Testing a thermometer in boiling water .... CALIBRATING YOUR sweet THERMOMETER .... omit fancy copper saucepans, dear home equipment, or gourmand ingredients—an actual sweet thermometer is crucial device within the sweet maker’s kitchen. A distinction of even a number of small levels in cooking temperature may have a big impact, so for the simplest effects, make it a typical perform to check the accuracy of your sweet thermometer. should you stay at a excessive altitude, trying out your thermometer is much more vital, as the boiling element of water adjustments and this may impact sugar cooking temperatures. to check your thermometer, stick to those steps: 1. convey a pot of water to a rolling boil. At sea point, the boiling element of water is 212°F (100°C). 2. Insert your sweet thermometer and clip it to the part of the pan. ensure the bulb is totally submerged within the water yet no longer touching the ground of the pan. hold the thermometer within the boiling water for a number of mins to make sure a correct examining. three. After 2 or three mins, cost the temperature. If it reads 212°F (100°C), you recognize your thermometer is totally actual! likelihood is, even though, it would be off via a number of levels, or extra, in both path. Take this temperature distinction under consideration whenever you utilize the thermometer. for example, in the event that your thermometer reads 205°F (96°C) within the boiling water, you recognize that it monitors temperatures 7°F (4°C) cooler than they really are. If a recipe demands the sweet to be cooked to 240°F (115. 5°C), you'll only have to cook dinner it until eventually your thermometer reads 233°F (111. 5°C). when you wait until eventually your thermometer reads 240°F (115. 5°C), the sweet will truly be relatively overcooked! make a remark of the temperature distinction so you might have in mind your own “candy thermometer conversion. ” sweet thermometers can turn into much less exact through the years, so that you should still make it a behavior to accomplish this attempt regularly. CANDY-MAKING ideas 23 .... settling on SUGAR TEMPERATURE WITH THE chilly WATER try out .... earlier than there have been sweet thermometers, there has been the chilly water try to figure out the temperature of boiling sugar. Thermometers are actually the popular strategy for judging sweet temperatures correctly, however the chilly water procedure nonetheless has its supporters—in truth, I like it for trying out the ﬁnished texture of caramels (see web page 59). Here’s tips to attempt your candy’s temperature and not using a thermometer: 1. ahead of you begin cooking, position a teaspoon and a small bowl of chilly water with a couple of ice cubes subsequent to the range. 2. as soon as the sugar syrup is boiling, drop small spoonfuls of it into the ice-cold water. three. permit it sit down for a couple of seconds, then dip your ﬁngers in, conscientiously eliminate the sugar, and money the consistency. the feel of the sugar signs the present temperature of the sweet.