Customer Reviews

Candymaking

5 star:		(27)
4 star:		(5)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

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.

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 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.

There are a few really good recipes here. Most of the rest are okay. Some recipes need better instructions. For example, when you're working with candy, you really need to understand when things are done. To rely on your eye or on the "water test" is only good for experienced candymakers. I have adopted one of the peanut brittle recipes and have never made any brittle that was better. So, I do recommend the book, but I would also encourage you to get a more descriptive volume as well. If you can find the Pope School book on Candymaking, I'd get that. You could find it in used book stores.

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.

When I was first learning to work with chocolate, I purchased this book. That was over three years ago and since then my family has enjoyed chocolate fudge, chocolate covered cherries, truffles, etc. This was the first candy making book I ever purchased and the pictures were the inspiration that got me into the kitchen. I highly recommend this book if you are just learning about candy making. It will teach you the basics of temperature which is essential to the quality of the candies you create. The only problem with this book: You will want to make every single treat! In the back of this book you will also find a list of suppliers. I now order the best chocolate in the world! I also discovered some of my favorite cooking catalogs.

~The Rebecca Review

Before this book, I was fondant challenged. With this book, I have been cured. I can finally make a tasty fondant for dipping in chocolate. This is a great book. Follow the directions and the recipes turn out great. The book has numerous tips and secrets to making good candy.

The book covers a wide variety of candy types. It also covers a wide range of recipes for different skill levels. Some are very very simple. Some require skill. The recipes let you know before you start the level of difficulty.

Personally, I think the carmel recipes are the best. However, I am sure everyone will have their own personal favorites.

I recommend this book to all aspiring candy makers.

If you like mouth-watering pictures along with your recipes, Candymaking by Ruth A. Kendrick and Pauline H. Atkinson is the book you've been looking for. I have used this book a number of times for excellent recipies for caramels, truffels, hard candy etc. Not only does this book have delicious ideas for tastey treats, but also a wonderful explaination about the supplies needed to make your sugary sensations.Candymaking really will you feel like the owner of your own candy store!!

This book takes the mystery out of fine candy making. Make elegant dipped candies, truffles, toffy, taffy, fudge, cherry cordials, divinity, lollypops and my favorite... buttermints. It's all here with full color photos. You won't be sorry.

Candy is unique from other foods in that there is an exact science to it. Therefore, it is not surprising that Home Economists, such as Ruth Kendrick, write the best candy cook books. (Lee Edwards Benning's "Oh Fudge" is another favorite)

Although no book is as helpful as a demonstration for a beginner, the vivid pictures in this book are fantastic. Those with experience making candy will love the presentation ideas photographed in this book.

I like the simplicity of some of the recipes. Microwave Caramel Corn in 10 minutes...30 Minute Caramels made with ingredients I keep in the cupboard...Cream Cheese Mints similar to those I made as a child....treats that are easy enough to make on a whim.

There are more sophisticated candies too. I learned to make Cherry Cordials and Chocolate Covered Marshmallows from the instructions in this book. This book also covers the basics such as fudge, toffee, divinity, peanut brittle, and truffles.

My family has a holiday tradition of making candy and "Candymaking" has been a great new addition to my collection of candy recipes. It is an inexpensive treasure. Buy it.