"Shows how to create a variety of sweets. Everything necessary to assure success is clearly explained. Over 75 full-color photographs show techniques and results. Luscious caramels, brittles, marshmallows, divinity, lollipops, caramel corn, toffees, truffles, and fudges."
| ||||||||||||||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Product Details
Would you like to update product info or give feedback on images? |
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Most Helpful Customer Reviews
37 of 37 people found the following review helpful
By Wendy Larkin
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.
Additional chapters offered include Jellies and Fruits; Microwave and Easy Candies; Molded Candies and Compound Coating. I am not a jelly fan and haven't tried the recipes, but the microwave offerings I have made have all been easy, fast, and well worth the effort. There is also a resource listing of mail order sources.
This book does offer clear instructions on how to test the boiling point at your elevation and adjust cooking times accordingly, however they do push the water test method for determining doneness. I personally learned water testing before owning a candy thermometer and still prefer it. This will take some time to properly master, but having done so, you will be in a postition to know by the look, smell, and consistency of your candy when it is done, rather than relying on the thermometer to tell you.
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.
Additional chapters offered include Jellies and Fruits; Microwave and Easy Candies; Molded Candies and Compound Coating. I am not a jelly fan and haven't tried the recipes, but the microwave offerings I have made have all been easy, fast, and well worth the effort. There is also a resource listing of mail order sources.
This book does offer clear instructions on how to test the boiling point at your elevation and adjust cooking times accordingly, however they do push the water test method for determining doneness. I personally learned water testing before owning a candy thermometer and still prefer it. This will take some time to properly master, but having done so, you will be in a postition to know by the look, smell, and consistency of your candy when it is done, rather than relying on the thermometer to tell you.
24 of 24 people found the following review helpful
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!
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!
17 of 18 people found the following review helpful
By K. Schwartz
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.
Most Recent Customer Reviews
4.0 out of 5 stars
What I was looking for
I attended a demonstration with Ruth Kendrick and really want this book to use as a reference. Has a lot of great information.
Published 3 months ago by A honest review
5.0 out of 5 stars
WOW!!
Great book. First part of book explains what is actually taking place when candy is made. A must have for the serious candymaker.
Published 3 months ago by Mack
5.0 out of 5 stars
Great
It's exactly what we wanted. We can't wait to start making candy for those who we care about. We have a great candy maker that lives next door and this is the book that he uses.
Published 16 months ago by doright66
5.0 out of 5 stars
An outstanding candy cookbook.
This candy making cookbook is inspirational. I love this book. Ruth and Pauline take the "scary" out of candy making. Read more
Published 19 months ago by Rosemary Gimbel
5.0 out of 5 stars
susanbakerchocolates
I was already an experienced candy maker before I discovered this book. I have my own small business making fine chocolates and other delights. Read more
Published 23 months ago by S. Baker
4.0 out of 5 stars
Great little candymaking book.
Home candymaking is becoming a lost art. This is a good book for it.
Published on April 2, 2010 by D. Russell
5.0 out of 5 stars
Excellent source for making homemade candy
The recipes in this book are well thought out and easy to follow. The directions are clear, and the ingredients used can be found in any supermarket. Read more
Published on December 11, 2009 by Carol Jensen
5.0 out of 5 stars
One of the BEST!
Actually, I have been using the recipes from this book for years, from an older copy, and just wanted a newer one. Read more
Published on November 19, 2009 by M. Averett
5.0 out of 5 stars
A must to have
This is a great book with lots of hints for people wanting to make candy. Very easy to follow and the finished results are wonderful.
Published on April 29, 2009 by N. Black
5.0 out of 5 stars
Everything You Need to Know
After being unsuccessful at making peanut brittle my wife bought this book (20+ years ago)which explained whay we were having problems. Read more
Published on January 22, 2009 by C. Gibbons
Books on Related Topics
(learn more)
|
What Other Items Do Customers Buy After Viewing This Item?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
