There are few things more tempting than a dish of fancy candies. But here's a little secret—it's actually quite easy to make these sugary confections at home! Brittles, Barks & Bonbons offers a candy recipe for every occasion and is packed with helpful tips on ingredients and equipment. For elegant gift-giving, there are Chai-Spiced Truffles and Vanilla Sea-Salt Caramels. For movie night with the family, Rocky Road Bark is deliciously addictive. And classic Buttery Almond Toffee is a festive treat for the holidays and perfect for giving. For the ultimate in simple indulgence, there's nothing sweeter than Brittles, Barks & Bonbons.
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Book Description
Editorial Reviews
About the Author
Charity Ferreira is the author of Ice Cream Treats and Peeps. She lives in Oakland, California.
Karen Steffans is a San Francisco-based food photographer.
Karen Steffans is a San Francisco-based food photographer.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Hardcover
Brittles, Barks, and Bonbons delivers on its promise of delicious recipes for quick and easy candy.
I had been a little intimidated about making candy, but the author makes it sound relatively easy with clear and detailed instructions. She also shares several tips that I haven't seen in other candy recipes (such as that beet sugar crystallizes less predictably than cane sugar, and that it is not necessary to wipe down the sides of the pan with a pastry brush when caramelizing sugar).
The author provides a brief overview of ingredients and the few necessary pieces of equipment (which are likely to be in most kitchens with the possible exception of a clip-on candy thermometer which I found for 99 cents at a discount store). That is followed by candy tips and techniques.
The first chapter, Brittles and Toffees, includes recipes for:
*Old-Fashioned Peanut Brittle
*Spanish Almond Brittle
*Spicy Pepita Brittle
*Coconut-Peanut Toffee
*Macademia Nut Brittle
*Pine Nut Honeycomb
*Buttery Almond Toffee
*Cinnamon Brittle
The next chapter, Barks and Clusters, includes recipes for:
*Dark Chocolate Bark with Figs, Almonds, and Anise
*Chocolate-Cherry-Hazelnut Bark
*Rocky Road Bark
*Crispy Rice Bark
*Peanut-Raisin Bark
*Marbled Peppermint Bark
*Sea Turtles
*White Chocolate Clusters with Pistachios and Golden Raisins
*Coconut-Smoked Almond Haystacks
*Chocolate Pretzel Clusters
The third chapter, Truffles and Chocolate-Dipped Candies, includes recipes for:
*Malted Milk Chocolate Truffles
*Chocolate-Sour Cream Truffles
*Chai-Spiced Truffles
*Mexican Chocolate Truffles
*Dark Chocolate-Espresso Truffles
*Mocha-Hazelnut Truffles
*Chocolate-Dipped Marshmallow Peeps Pops
*Chocolate-Covered Graham Crackers
*Chocolate-Dipped Sesame Halva
*Chocolate-Dipped Fresh Fruit
*Chocolate-Dipped Dried Fruit
*Chocolate-Dipped Candied Citrus Peel
The final chapter, Bonbons and Other Sweetmeats, includes recipes for:
*Vanilla-Sea Salt Caramels
*Butterscotch Caramels
*Honey-Almond Nougat
*Candied Citrus Peel
*Milk Chocolate Praline
*Striped Butter Mints
*Toffee Popcorn with Cashews
*Marzipan-Filled Dates
*Blueberry-Pear Gelees
*Vanilla Sugar
The featured recipes sound tempting but I gave the book 4 stars as I would have preferred photos of more than 23 of the 40 finished products, and would have also liked to have seen more recipes included.
I had been a little intimidated about making candy, but the author makes it sound relatively easy with clear and detailed instructions. She also shares several tips that I haven't seen in other candy recipes (such as that beet sugar crystallizes less predictably than cane sugar, and that it is not necessary to wipe down the sides of the pan with a pastry brush when caramelizing sugar).
The author provides a brief overview of ingredients and the few necessary pieces of equipment (which are likely to be in most kitchens with the possible exception of a clip-on candy thermometer which I found for 99 cents at a discount store). That is followed by candy tips and techniques.
The first chapter, Brittles and Toffees, includes recipes for:
*Old-Fashioned Peanut Brittle
*Spanish Almond Brittle
*Spicy Pepita Brittle
*Coconut-Peanut Toffee
*Macademia Nut Brittle
*Pine Nut Honeycomb
*Buttery Almond Toffee
*Cinnamon Brittle
The next chapter, Barks and Clusters, includes recipes for:
*Dark Chocolate Bark with Figs, Almonds, and Anise
*Chocolate-Cherry-Hazelnut Bark
*Rocky Road Bark
*Crispy Rice Bark
*Peanut-Raisin Bark
*Marbled Peppermint Bark
*Sea Turtles
*White Chocolate Clusters with Pistachios and Golden Raisins
*Coconut-Smoked Almond Haystacks
*Chocolate Pretzel Clusters
The third chapter, Truffles and Chocolate-Dipped Candies, includes recipes for:
*Malted Milk Chocolate Truffles
*Chocolate-Sour Cream Truffles
*Chai-Spiced Truffles
*Mexican Chocolate Truffles
*Dark Chocolate-Espresso Truffles
*Mocha-Hazelnut Truffles
*Chocolate-Dipped Marshmallow Peeps Pops
*Chocolate-Covered Graham Crackers
*Chocolate-Dipped Sesame Halva
*Chocolate-Dipped Fresh Fruit
*Chocolate-Dipped Dried Fruit
*Chocolate-Dipped Candied Citrus Peel
The final chapter, Bonbons and Other Sweetmeats, includes recipes for:
*Vanilla-Sea Salt Caramels
*Butterscotch Caramels
*Honey-Almond Nougat
*Candied Citrus Peel
*Milk Chocolate Praline
*Striped Butter Mints
*Toffee Popcorn with Cashews
*Marzipan-Filled Dates
*Blueberry-Pear Gelees
*Vanilla Sugar
The featured recipes sound tempting but I gave the book 4 stars as I would have preferred photos of more than 23 of the 40 finished products, and would have also liked to have seen more recipes included.
4 of 4 people found the following review helpful
By Macro chef
Format:Hardcover|Amazon Verified Purchase
This book has recipes from melting chocolate and making bars to more timely recipes, but even the simple ones were great for Christmas gift giving and easy for the novice to prepare. I wrapped the peppermint bark in celophane decorated bags from the dollar store and got rave reviews. Also made the chocolate marshmallow pecan barks and they were incredible. Next, I want to make chocolate covered pretzels. The hardest part is not eating too much!
4 of 5 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Used a few recipes from the book so far and they are clear and concise. Make sure you have a candy thermometer before attempting most of the recipes. Very good for a person just starting with candy making.
Most Recent Customer Reviews
4.0 out of 5 stars
Easy reading & the recipes sound easy to make.
The pictures are beautiful, it helps what the finished product should look like. Looking forward to making some of the recipes.
Published 3 months ago by Olga Bordner
4.0 out of 5 stars
Some good ideas
Worth the price. Lots of fun recipes and many ideas that anyone can make at home in your own kitchen.
Published 4 months ago by Marc
5.0 out of 5 stars
brittles, barks and bonbons
Who knew you could do some many things with brittle? easy to make and even easier to gift.
Published on October 23, 2009 by kp
2.0 out of 5 stars
A cute, LITTLE book for a beginner
I am a pretty experienced baker but have dabbled in chocolates and candy making recently. I am always on the lookout for a new and inventive guide to making tried and true and... Read more
Published on September 30, 2009 by cyndiok
5.0 out of 5 stars
Great little book on candy making, great for beginners.
I just bought this book because I saw it at the local grocery store, and I love it! So many recipes, and it's written in such a way that all of them are easy to follow. Read more
Published on December 1, 2008 by SJS
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