By David Jones
How candy it's! greater than a hundred recipes plus brilliant counsel and tricks
discover the paintings of cooking sweet and create candy masterpieces!
so that it will concoct impossible to resist treats to your family and friends, this ebook will get you cooking! You'll observe right options and use them to create exceptional sweets. Recipes variety from fondues to fondants, easy meltaways to decadent tarts, enjoyable kids' treats to cream-filled cuisine. Indulge!
become aware of how to
* pick out the right kind utensils and ingredients
* soften, mood, and mildew chocolate
* Fine-tune your abilities with expert secrets
* Create exact vacation treats
* Bag, field, or wrap sweets for presents
Read Online or Download Candy Making For Dummies PDF
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Additional resources for Candy Making For Dummies
For an elegant wedding favor, you can make a truffle assortment (see Chapter 18) packed in a small box and tied with a lovely ribbon. This presentation is quite popular nowadays. Matching a gift with an occasion can be really easy, once you make a few candies. Use your imagination — I help with some of that — and you’ll find yourself pleasing so many people with your newfound talents. Presenting a gift that you’ve made yourself gives you a nice feeling as well. The joy that your recipient feels matches your joy in having created something special.
Occasionally, you can find sets that include graduations of 1⁄8 teaspoon and 1⁄16 teaspoon. You would do well to find a set like that for candy making because you make a lot of tiny measurements in candy recipes. If you don’t have the smaller spoons, you can estimate pretty well: 1⁄8 of a teaspoon is a small fraction of 1⁄4. For 1⁄16 teaspoon, you can use a dash, which is roughly the equivalent of a pinch. These measures involve just the slightest amount of an ingredient. A pinch is the amount of a dry ingredient that you can pinch between your fingertips; a dash is the equivalent of two to three drops of liquid.
I also guide you on piping thin (but still rich) centers into chocolate shells. Chapter 19 presents several fun methods on molding chocolates: solid molding, hollow molding, and shell molding. You can mold chocolates for so many different occasions, and you’re pretty much limited only by your imagination; you can find a mold for just about anything you can think of. Looking at Special Candy Considerations Of course, you may be the type of person who plans to make every recipe in the book, sit down at a table, and eat every bit yourself — but I doubt it.