- 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 (45 customer reviews)
- Amazon Best Sellers Rank: #346,988 in Books (See Top 100 in Books)
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Candymaking Paperback – January 1, 1987
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Top Customer Reviews
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.Read more ›
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!
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.
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.
Most Recent Customer Reviews
This cookbook is perfect for beginners through expert candymakers. My favorite go to book for all sorts of homemade chocolates and candies.Published 6 months ago by Amazon Customer
Good book for beginners. Covers a large range of candies & a lot of different techniques. I was a little disappointed, as I had not realized that I had purchased a "used"... Read morePublished 15 months ago by AZSandie
Fell in LOVE with this cookbook years ago when i bought my first copy. I have given 2 away to fellow amateur Candy Makers.
This is my copy #4. The first 2 copies I got new. Read more
I've used this book for a long time - many years. I bought another copy because I lost mine when I moved. I do highly recommend it.Published 23 months ago by Kangi
Already made a few recipes, so easy to make and so good to eat. I would most certainly recommend this to anyone that wants to enjoy expensive deserts at low prices.Published on January 27, 2014 by Robbie Johnson
This is the book I used to teach myself candymaking. It remains my favorite reference over 20 years later. Read morePublished on December 27, 2013 by ddledgenet
I finally purchased this book. I should have got it back when I could have purchased it new. It is worth its weight in CHOCOLATE! Read morePublished on December 18, 2013 by Jeffrey Simister