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Candymaking Paperback – January 1, 1987

44 customer reviews

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Product Details

  • Paperback: 160 pages
  • Publisher: HP Trade; 1st edition (January 1, 1987)
  • Language: English
  • ISBN-10: 0895863073
  • ISBN-13: 978-0895863072
  • Product Dimensions: 7.8 x 0.3 x 9.8 inches
  • Shipping Weight: 12 ounces
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #75,960 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By Wendy Larkin on November 29, 2005
Format: Paperback
I bought this book not long after its release, almost twenty years ago. As I was in a period of prolonged unemployment at the time, I thought learning "a little something" about candy would help pass the time. The authors hooked me and I haven't stopped making their delicious treats since!

The fondants in particular are precisely explained and the methodical instruction allows for understanding of the underlying candy structure. I have since used these recipes to branch out and make many new flavors of my own, and often make over 100 pounds of dipped fondants at Christmastime, as gifts.

It's true, as another reviewer has noted, the instructions on chocolate dipping and tempering are not as encompassing as they could be, and if you have trouble with the subject (as I did) I would recommend finding an instructor. No matter how many books I read about tempering, I simply did not get it until I had someone standing at my elbow showing me. I found a lady willing to teach me by putting up a inquiry on the church bulletin board.

The caramels and fudges are heavenly; the licorice caramels in particular are unusual and delicious. At least one of the fudge recipes is identical to a family treat we've been making for five generations now -- Golden Fudge. This candy is so good I've had people fight over it, literally.

A chapter on Divinity, Nougats, and Marshmallow offers such recipes as a gem for making your own marshmallow eggs, Cherry Nut Divinity, and a rolled nougat, caramel, and peanut bar that resembles a famous maker's.

Brittles and Hard Candies offers countless variations on brittle, recipes for taffies and lollipops, toffee, and the single best butter mints I've ever had. I've never had a single problem making them.
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24 of 24 people found the following review helpful By Jamie R. Vislocky on December 22, 2004
Format: Paperback
I purchased this book because I had done only enough candymaking to know I wanted to do more. There were other books with recipes that made me say "gross", but I found myself tagging every page in this book because everything looked so good. So let me start by saying I do reccommend this book to anyone interested in learning to make treats.

I have since made many recipes from it, and would have probably given it 3 1/2 stars but you can't do half stars on Amazon, so here are my four star reasons:

I have tried about five of the fudge recipes, and if these ladies wrote a fudge book I would be the first to buy it. Simple and delicious, every fudge is a winner. I have also made some of the easier fruit and jam/jelly candies, which came out great but are not quite as impressive. The marshmellow recipes and truffle recipes are also fairly straightfoward and come out wonderfully, I suggest trying these after you have a few of the simpler ones under your belt. And if you want to make fondant, this is the book for you as nearly one third of the book is devoted to delicious, fairly simple fondants.

Now for the problems. I have given up on caramels in this book, as I have tried three different recipes a total of seven times and ended up with seven "caramel tiles". The problem here is that I am following the recipe and have NO IDEA what I am doing wrong. There are tips on how to recook but that is not my problem, I need a little troubleshooting section. Also, while the section on tempering chocolate is alright, you will probably need to consult another source because I don't think it is thorough enough for someone who has never tempered chocolate.

So in a nutshell, if you want to go pro, obviously this is not the book for you (maybe you'd be better off in culinary school), but for the average stay-at-home mom (or average anyone, for that matter!) go for it!
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17 of 18 people found the following review helpful By K. Schwartz on May 7, 2001
Format: Paperback
I have tried many recipes in this book and had complete success. The pictures are fabulous. (My favorite is the soft caramels and raspberry fondant.) A big hug of thanks to these talented authors. The instructions are clear and explained step-by-step to yield professional results. My book has been used so much it is wearing out from being propped open. Hey, that's an idea. Use a spine that can lay flat!
I worked for seven years in a local candymaking supply store and recommended many, many of these books. Everyone who bought a book (about 75% of those recommended) came back to the store to rave about their success.
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16 of 17 people found the following review helpful By Todd on January 24, 2003
Format: Paperback
After picking up one or two other candymaking books, the process continued to appear daunting. I found this book and everything clicked into place.
The pictures are particualarly helpful in getting an idea of what you're going for (sometimes the descriptions aren't enough) and the section on tempering chocolate is one of the best I've encountered (although it still lacks some of the details I needed to really understand the process)
Regretably, the book doesn't really mention that as chocolate constricts it tends to force centers out through weak parts in the chocolate, so there are a few surprises like that, but everything remained quite tasty.
The recipes are generally excellent (I've made a wide range of them and used many others as a base for my own) although in a few cases, when I was first starting, I was a bit uncertain as to what I was supposed to be looking or waiting for.
Since starting with this book I've learned other techniques of dealing with some of the candies that don't really get mention (such as getting a softer/lighter truffle using methods such as piping bag) so it's good to keep perspective.
The sources at the end of the book are good but the lack web sites (the book is old enough that this isn't surprising).
All and all if you're looking to take the plunge into candymaking, this is a great place to start to turn out excellent candy starting with only a yearning to know how.
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