by David Jones

    Candy Making

    FOR

    DUMmIES‰

    01_597345 ffirs.qxd 72905 7:19 PM Page iiiCandy Making For Dummies?

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    Library of Congress Control Number: 2005924626

    ISBN-13: 978-0-7645-9734-3

    ISBN-10: 0-7645-9734-5

    Manufactured in the United States of America

    10 9 8 7 6 5 4 3 2 1

    1ORWQYQVIN

    01_597345 ffirs.qxd 72905 7:19 PM Page ivAbout the Author

    David Jones and his wife, Janet, left Atlanta for the Georgia mountains in

    June 1973 and, on impulse, took over a tiny candy shop in the Bavarian-style

    tourist village of Helen, Georgia, a couple of weeks later. David had no candy-

    making knowledge so, for the first three years, the couple simply bought

    candy and sold it to the tourists who visited the village. They named their

    little shop Hansel Gretel Candy Store.

    In 1976, the couple learned to make peanut brittle, which they made in their

    home because the shop was so small. Because of that one confection, the

    business grew to fill two large buildings in the Alpine village. The business,which encompasses more than 8,200 square feet, is now known as Hansel

    Gretel Candy Kitchen to reflect the onsite production. David seemed to have

    a knack for making candy and learned to make many other delicious and eye-

    appealing confections, including fudges, caramels, creams, divinity, toffees,and all kinds of chocolates. And all these delicious confections were made so

    the public could watch.

    Together David’s shops attract more than 250,000 visitors per year, and David

    gives frequent chocolate tours and offers tips to visitors and callers who con-

    tact him for his expertise. David, Janet, and their staff are currently develop-

    ing the Hansel Gretel Institute, which will teach candy making and be a

    troubleshooting sounding board for candy makers.

    Hansel Gretel has been a member of Retail Confectioners International

    (RCI) since 1983, and David’s association with that organization has influ-

    enced the growth of his company. RCI members share concepts and recipe

    ideas, and the association runs candy schools and candy classes for its mem-

    bers. David has attended the RCI Gus Pulakos Candy School and has taken a

    course in truffle making run by RCI. He previously served on RCI’s board of

    directors and, in 2005, he once again was elected to the RCI board.

    Helen, Georgia (helenga.org) is a Bavarian-style village that attracts more

    than 2 million visitors a year. David is a past president of the village’s cham-

    ber of commerce, and he currently serves on the board of directors of the

    chamber.

    01_597345 ffirs.qxd 72905 7:19 PM Page vDedication

    Dedicated to my late parents, Shuford and Katherine Jones, for always believ-

    ing in me and being there when I needed help and understanding. They loved

    me; they loved my candy; and they would have loved this book.

    Author’s Acknowledgments

    Thanks to my agent Jessica Faust of Bookends and to all the folks at Wiley

    Publishing for believing in a first-time author, especially Acquisitions Editor

    Stacy Kennedy for believing that a writer existed beyond the few phrases that

    she read. I have the greatest admiration for Georgette Beatty, my project

    editor, because she was able to keep me on task and always knew the right

    words to inspire me when I needed an “atta-boy.” And thanks to Copy Editor

    Michelle Dzurny for correcting my Georgian grammar; to Recipe Tester Emily

    Nolan for checking all the recipes; and to General Reviewer and Nutritional

    Analyst Patty Santelli.

    Thanks to Editor-in-Chief Michael Allured and Associate Editor Gail

    Schippman of The Manufacturing Confectioner magazine for recommending me

    as a possible author to get the ball rolling my way.

    I appreciate my friends Gary Guittard and Gary Williams of Guittard

    Chocolate and Chuck Phelan of Peter’s Chocolate for taking care of my choco-

    late needs (because we made countless recipes in our candy kitchen!).

    I am especially grateful to John Roche, my production manager at Hansel

    Gretel, and all my staff for their help in producing recipes that were smaller

    than our normal batches of candy and for doing so at odd times of the day or

    night. Thank you to my daughter Andrea, who taught me the necessary com-

    puter skills so vital to the writing of this book. Thanks to my daughter Diana

    for spending so much time in her teen years helping in the shop and for

    making decorating suggestions. And a special thanks to the person without

    whom I could never have created home-size recipes from large batches,Randy Hofberger, the Technical Manager for Nestle Chocolate and

    Confections Company. Randy was always there to answer my many questions

    and to correct my errors. I couldn’t have written this book without him.

    For all my friends — including my friends at Retail Confectioners

    International (RCI) — who accepted my excuses when I couldn’t come out

    and play for six months — thank you for understanding.

    And last but certainly not least, I want to thank my lovely wife, Janet, for tol-

    erating the long days and nights I spent writing and for giving me her input

    when I needed an idea or an answer.

    01_597345 ffirs.qxd 72905 7:19 PM Page viiPublisher’s Acknowledgments

    We’re proud of this book; please send us your comments through our Dummies online registration

    form located at www.dummies.comregister.

    Some of the people who helped bring this book to market include the following:

    Acquisitions, Editorial, and Media

    Development

    Project Editor: Georgette Beatty

    Acquisitions Editor: Stacy Kennedy

    Copy Editor: Michelle Dzurny

    General Reviewer and Nutritional Analyst:

    Patty Santelli

    Recipe Tester: Emily Nolan

    Editorial Manager: Michelle Hacker

    Editorial Assistants: Hanna Scott, Nadine Bell,Melissa S. Bennett

    Cover Photo: ? Ben FinkFoodPix

    Cartoons: Rich Tennant (www.the5thwave.com)

    Photographer: David K. Lann

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    Layout and Graphics: Andrea Dahl,Joyce Haughey, Barry Offringa,Lynsey Osborn

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    Indexer: TECHBOOKS Production Services

    Publishing and Editorial for Consumer Dummies

    Diane Graves Steele, Vice President and Publisher, Consumer Dummies

    Joyce Pepple, Acquisitions Director, Consumer Dummies

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    Debbie Stailey, Director of Composition Services

    01_597345 ffirs.qxd 72905 7:19 PM Page viiiContents at a Glance

    Introduction ................................................................1

    Part I: Welcome to Candyland ......................................7

    Chapter 1: Candy Making Made Easy (Because It Is) ....................................................9

    Chapter 2: Preparing Yourself (and Your Kitchen) for Candy Making ......................19

    Chapter 3: Selecting the Right Tools .............................................................................27

    Chapter 4: Picking Quality Ingredients .........................................................................43

    Part II: Concocting Creamy and Chewy Delights ..........55

    Chapter 5: Creating a Stir with Fondue ........................................................................57

    Chapter 6: Focusing on Fondant, Mints, and Meltaways ............................................67

    Chapter 7: Caramel Contentment ..................................................................................85

    Chapter 8: Doctoring Divinity ........................................................................................97

    Chapter 9: Whipping Up Quick and Easy Fudges ......................................................109

    Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan .........123

    Part III: Getting a Little Nutty .................................133

    Chapter 11: Taking On Crunches, Toffees, and Pralines ..........................................135

    Chapter 12: Breaking Out the Brittles .........................................................................145

    Chapter 13: Discovering Amazing Uses for Popcorn ................................................155

    Part IV: Becoming a Chocolate Artist ........................163

    Chapter 14: Chopping, Melting, Tempering, and Storing Chocolate .......................165

    Chapter 15: Dipping Delicious Treats into Chocolate ..............................................177

    Chapter 16: Taking a Bite Out of Barks and Clusters ................................................199

    Chapter 17: Rolling Along with Wonderful Creamy Centers ....................................215

    Chapter 18: Impressing with Incredible Truffles .......................................................227

    Chapter 19: Know How to MoldEm ...........................................................................255

    Part V: Having Special Fun with Candy .....................269

    Chapter 20: Creating Holiday Magic ............................................................................271

    Chapter 21: Bring In the Kids .......................................................................................289

    Chapter 22: Making a Stunning Presentation .............................................................305

    Part VI: The Part of Tens ..........................................313

    Chapter 23: Ten Wonderful Web Sites for Candy Recipes ........................................315

    Chapter 24: Ten (or So) Great Places to Buy Candy-making Supplies ....................319

    02_597345 ftoc.qxd 72905 7:21 PM Page ixChapter 25: Ten (or So) Cool Candy Companies to Visit .........................................325

    Chapter 26: Ten Troubleshooting Tips for Candy Makers .......................................331

    Appendix: Metric Conversion Guide ...........................337

    Index .......................................................................341

    02_597345 ftoc.qxd 72905 7:21 PM Page xRecipes at a Glance

    Barks and Clusters....................................................199

    Crunchy Rice Bark..........................................................................................................205

    Hand-dipped Nut Clusters.............................................................................................210

    Molded Clusters .............................................................................................................211

    Peanut Butter Cups ........................................................................................................212

    Pecan, Peanut, and Almond Bark .................................................................................203

    Peppermint Bark for Christmas....................................................................................206

    Tiger Butter .....................................................................................................................204

    Brittles ....................................................................145

    Cashew Brittle.................................................................................................................152

    Coconut Brittle ...............................................................................................................151

    Peanut Brittle..................................................................................................................148

    Pecan Brittle....................................................................................................................150

    Caramels....................................................................85

    Caramel Dessert Apples ..................................................................................................92

    Caramel Pecan Clusters...................................................................................................96

    Caramel-coated Marshmallows Rolled in Nuts.............................................................94

    Caramels............................................................................................................................88

    Chocolate Caramels .........................................................................................................89

    Pumpkin Caramels ...........................................................................................................90

    Creams ....................................................................215

    Amaretto Kisses..............................................................................................................222

    Bavarian Creams.............................................................................................................223

    Butter Creams Decorated with Sprinkles and Nuts ...................................................218

    Cherry Creams................................................................................................................225

    Chocolate Butter Creams ..............................................................................................220

    Maple Creams .................................................................................................................224

    Crunches, Toffees, and Pralines .................................135

    Almond Butter Toffee.....................................................................................................139

    Chewy Caramel Pralines................................................................................................142

    Nutty Butter Crunch ......................................................................................................136

    Pecan Pralines ................................................................................................................141

    02_597345 ftoc.qxd 72905 7:21 PM Page xiDipped Treats ...........................................................177

    Chocolate Apricots ........................................................................................................194

    Chocolate Cherries.........................................................................................................193

    Chocolate Cordial Cherries...........................................................................................196

    Chocolate Graham Crackers .........................................................................................187

    Chocolate Orange Peels.................................................................................................195

    Chocolate Strawberries .................................................................................................192

    Chocolate-dipped Pretzel Rods ....................................................................................190

    Chocolate-dipped Pretzels ...........................................................................................188

    Dipped Chocolate Peanut Butter Crackers .................................................................186

    Dipped Chocolate Sandwich Cookies ..........................................................................184

    Divinity .....................................................................97

    Divinity with Dried Fruits ..............................................................................................104

    Divinity with Pecans ......................................................................................................102

    Pecan Rolls......................................................................................................................106

    Plain Divinity...................................................................................................................100

    Fondants, Mints, and Meltaways .................................67

    Basic Fondant ...................................................................................................................70

    Chocolate Meltaways.......................................................................................................82

    Chocolate Orange Bites ...................................................................................................83

    Easy No-cook Fondant .....................................................................................................69

    Fondant Mint Cream Centers..........................................................................................76

    Fondant Mint Wafers........................................................................................................74

    Mint Meltaways.................................................................................................................81

    Peanut Butter Meltaways ................................................................................................80

    Fondues .....................................................................57

    Brandy Blizzard ................................................................................................................64

    Chocolate Cognac Fondue...............................................................................................63

    Creamy Caramel Fondue Sauce ......................................................................................65

    Janet’s Romantic Chocolate Sauce.................................................................................61

    Milk Chocolate Fondue....................................................................................................62

    Fudges.....................................................................109

    Chocolate Nut Fudge......................................................................................................116

    Donna’s Best Fudge........................................................................................................115

    Microwave Chocolate Pecan Fudge .............................................................................113

    Microwave Rum Walnut Fudge .....................................................................................114

    Mississippi Mud Fudge ..................................................................................................116

    02_597345 ftoc.qxd 72905 7:21 PM Page xiiOpera Fudge....................................................................................................................118

    Peanut Butter Balls ........................................................................................................121

    Peanut Butter Fudge ......................................................................................................119

    Penuche Fudge ...............................................................................................................120

    Simple Microwave Fudge...............................................................................................112

    Holiday Candies .......................................................271

    Chocolate Discs with Edible Transfers........................................................................275

    Chocolate Nests..............................................................................................................284

    Christmas Molded Candies ...........................................................................................288

    Eggnog Truffles ...............................................................................................................286

    Hand-shaped Eggs ..........................................................................................................282

    Holiday Popcorn.............................................................................................................285

    Hollow Chocolate-molded Bunnies..............................................................................281

    Painted Chocolates ........................................................................................................277

    Solid Chocolate-molded Bunnies .................................................................................280

    Solid Chocolate-molded Hearts....................................................................................272

    Marshmallows, Jellies, and Marzipan .........................123

    Basic Marzipan ...............................................................................................................131

    Easy No-cook Marshmallows ........................................................................................126

    Easy Raspberry Fruit Jellies..........................................................................................128

    Homemade Marshmallows............................................................................................124

    Nut-Based Treats........................................................15

    Dream Dates......................................................................................................................16

    Popcorn ...................................................................155

    Caramel Corn with Peanuts and Chocolate ................................................................159

    Nutty Caramel Corn .......................................................................................................158

    White Chocolate Popcorn .............................................................................................160

    Treats for Kids..........................................................289

    Cereal Clusters................................................................................................................299

    Chocolate Pizza ..............................................................................................................303

    Decorated Chocolate-dipped Cookies .........................................................................301

    Dessert Nachos...............................................................................................................300

    Dipped and Decorated Individual Marshmallows......................................................292

    Dipped and Decorated Rice Cereal Bars .....................................................................298

    Skewered Marshmallows...............................................................................................294

    Ski Bum Marshmallow Treats .......................................................................................295

    02_597345 ftoc.qxd 72905 7:21 PM Page xiiiTruffles ....................................................................227

    Cappuccino Truffles.......................................................................................................248

    Caramel Truffles .............................................................................................................238

    Coffee Truffles.................................................................................................................240

    Confetti Champagne Truffles ........................................................................................246

    Dark Chocolate Truffles.................................................................................................237

    Dark Mint Truffles ..........................................................................................................244

    Grand Marnier Truffles ..................................................................................................241

    Hazelnut Truffles ............................................................................................................242

    Milk Chocolate Truffles..................................................................................................236

    Orange Juice Truffles Piped into Shells.......................................................................251

    Pecan Pie Truffles...........................................................................................................250

    Rum-flavored Truffles ....................................................................................................243

    Truffles with Spirits........................................................................................................252

    02_597345 ftoc.qxd 72905 7:21 PM Page xiv

    Introduction ..................................................................1

    About This Book ...............................................................................................1

    Conventions Used in This Book .....................................................................2

    What You’re Not to Read .................................................................................3

    Foolish Assumptions ........................................................................................3

    How This Book Is Organized ...........................................................................4

    Part I: Welcome to Candyland ...............................................................4

    Part II: Concocting Creamy and Chewy Delights ................................4

    Part III: Getting a Little Nutty ................................................................4

    Part IV: Becoming a Chocolate Artist ...................................................4

    Part V: Having Special Fun with Candy ................................................5

    Part VI: The Part of Tens ........................................................................5

    Icons Used in This Book ..................................................................................5

    Where to Go from Here ....................................................................................6

    Part I: Welcome to Candyland ........................................7

    Chapter 1: Candy Making Made Easy (Because It Is) . . . . 9

    Getting Set to Make Candy ............................................................................10

    Ensuring that you and your kitchen are ready .................................11

    Finding the proper tools ......................................................................12

    Using great ingredients ........................................................................12

    Checking Out Delicious Types of Candies ...................................................14

    Fixing creamy and chewy treats .........................................................14

    Noshing on nut-based candies ............................................................15

    Entering the wide world of chocolate ................................................16

    Looking at Special Candy Considerations ...................................................17

    Celebration time: Making festive holiday candies ............................17

    Look what I did today! Making kid-friendly candies .........................18

    Give a little bit (or a lot): Presenting candies with style .................18

    Chapter 2: Preparing Yourself (and Your Kitchen) for Candy

    Making . . . . . . . . . . . 19

    Selecting Your Confection .............................................................................19

    Preparing family treats .........................................................................20

    Trying treats for lovers ........................................................................21

    Choosing treats for special occasions ...............................................21

    Assessing the Kitchen and Planning Your Space .......................................22

    Getting organized ..................................................................................22

    Creating the proper atmosphere ........................................................23

    Sizing up your counter space ..............................................................24

    02_597345 ftoc.qxd 72905 7:21 PM Page xvFeeling at home with your range (and microwave) .........................25

    Chilling out with your fridge ...............................................................26

    Chapter 3: Selecting the Right Tools . . . . . . 27

    Mastering Measuring Tools ...........................................................................27

    Measuring cups .....................................................................................27

    Measuring spoons ................................................................................28

    Kitchen scales .......................................................................................28

    Thermometers ......................................................................................29

    Picking Out Pots and Pans ............................................................................31

    Double boiler .........................................................................................31

    Saucepans ..............................................................................................32

    Baking pans and liners .........................................................................32

    Cookie sheets ........................................................................................33

    Checking Out Other Essential Tools ............................................................33

    Large knives ...........................................................................................33

    Microwaveable bowls ..........................................................................33

    Pastry brush ..........................................................................................34

    Wooden and stainless steel spoons ...................................................34

    Whisks ....................................................................................................34

    Spatulas ..................................................................................................34

    Strainer ..................................................................................................36

    Rolling pin ..............................................................................................36

    Scrapers .................................................................................................36

    Small scoop ...........................................................................................36

    Grater or zester .....................................................................................36

    Powering Up with Small Appliances ............................................................37

    Food processor .....................................................................................37

    Kitchen mixer ........................................................................................37

    Chocolate tempering machine ............................................................37

    Surveying Specialty Tools .............................................................................38

    Marble slab ............................................................................................38

    Piping bags ............................................................................................38

    Dipping utensils ....................................................................................38

    Molds ......................................................................................................39

    Wrapping Up with Cooling and Storage Tools ............................................39

    Cooling racks .........................................................................................40

    Wax paper, plastic wrap, foil, and paper cups ..................................40

    Storage containers ................................................................................40

    Finding What You Need with Ease ................................................................41

    Grocery and discount stores ...............................................................41

    Kitchen stores .......................................................................................41

    Commercial equipment suppliers ......................................................41

    The Internet ...........................................................................................42

    Chapter 4: Picking Quality Ingredients . . . . . . 43

    What a Sweetie: Types of Sugars and Sweeteners .....................................43

    Surveying solid sweeteners .................................................................44

    Looking at liquid sweeteners ..............................................................46

    Candy Making For Dummies

    xvi

    02_597345 ftoc.qxd 72905 7:21 PM Page xviUdder Delights: Different Kinds of Dairy Products ....................................46

    Butter .....................................................................................................47

    Heavy cream ..........................................................................................47

    Whipping cream ....................................................................................48

    Half and half ..........................................................................................48

    Whole milk .............................................................................................48

    Evaporated milk ....................................................................................48

    Sweetened condensed milk .................................................................49

    Not So Tough to Crack: Picking Nuts ...........................................................49

    From Dark to Light: Checking Out Types of Chocolate .............................50

    Unsweetened baking chocolate ..........................................................51

    Cocoa powder .......................................................................................51

    Dark chocolate ......................................................................................51

    Milk chocolate .......................................................................................52

    White chocolate ....................................................................................53

    Odds and Ends: Other Essential Candy Ingredients ..................................54

    Part II: Concocting Creamy and Chewy Delights ............55

    Chapter 5: Creating a Stir with Fondue . . . . . . 57

    Setting the Fondue Table ...............................................................................57

    Choosing a fondue set ..........................................................................58

    Getting your dipping treats ready ......................................................59

    Preparing Fondue Smoothly .........................................................................59

    Safely Storing the Leftovers ..........................................................................66

    Chapter 6: Focusing on Fondant, Mints, and Meltaways . . . 67

    A Fondness for Fondant .................................................................................67

    Make Me More Mints ......................................................................................71

    Looking at the ingredients of mints ...................................................71

    Piping your mint centers .....................................................................72

    Creating marvelous mints ...................................................................73

    Keeping your mints safe ......................................................................77

    Mastering Meltaways .....................................................................................77

    A primer on mixing up meltaways ......................................................78

    Tasty meltaways to try ........................................................................79

    Chapter 7: Caramel Contentment . . . . . . . 85

    Cooking Up Caramels Slowly but Surely .....................................................85

    Trying Your Hand at Basic Caramels ...........................................................87

    Wrapping and Storing Basic Caramels ........................................................91

    Putting Caramel to Good Use in Fancier Treats .........................................92

    Chapter 8: Doctoring Divinity . . . . . . . . 97

    Delving into Divinity Production ..................................................................97

    Sampling Southern Divinity Treats ............................................................100

    Wrapping and Storing Your Divinity ..........................................................108

    xvii

    02_597345 ftoc.qxd 72905 7:21 PM Page xviiChapter 9: Whipping Up Quick and Easy Fudges . . . . 109

    Touring the Fudge-making Process ............................................................109

    Starting Off Easy with Microwave Fudges .................................................111

    Focusing on Favorite Chocolate Fudges ....................................................114

    Trying Out Nonchocolate Fudges ..............................................................117

    Zeroing In on Fudge Centers .......................................................................120

    Wrapping and Storing Your Fudge Properly .............................................122

    Chapter 10: Making Magic with Marshmallows, Fruit Jellies,and Marzipan . . . . . . . . . . 123

    Making Marshmallows from Scratch .........................................................124

    Jamming with Fruit Jellies ...........................................................................128

    Having Fun with Marzipan ...........................................................................130

    Part III: Getting a Little Nutty ...................................133

    Chapter 11: Taking On Crunches, Toffees, and Pralines . . . 135

    Getting Down to Crunch Time ....................................................................136

    Trying Terrific Toffee ...................................................................................138

    Perfecting Pralines .......................................................................................140

    Chapter 12: Breaking Out the Brittles . . . . . . 145

    The Basics of Brittle Making .......................................................................145

    Beckoning Brittles ........................................................................................148

    Storing Your Brittles Safely .........................................................................153

    Chapter 13: Discovering Amazing Uses for Popcorn . . . 155

    Getting the Scoop on Popcorn Basics .......................................................155

    Putting Delicious Finishing Touches on Popcorn ....................................157

    Packing Away Your Popcorn .......................................................................161

    Part IV: Becoming a Chocolate Artist ..........................163

    Chapter 14: Chopping, Melting, Tempering, and Storing

    Chocolate . . . . . . . . . . . 165

    Chopping Chocolate Correctly ...................................................................165

    Melting Chocolate in Preparation for Tempering .....................................167

    Using a double boiler .........................................................................168

    Microwaving with care .......................................................................169

    Tempering Chocolate with Ease .................................................................170

    Checking out guidelines before you temper ...................................171

    Tempering by hand ............................................................................172

    Candy Making For Dummies

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    02_597345 ftoc.qxd 72905 7:21 PM Page xviiiChunk tempering ................................................................................173

    Tempering by machine ......................................................................174

    Storing and Reusing Chocolate Properly ..................................................175

    Chapter 15: Dipping Delicious Treats into Chocolate . . . 177

    Mastering Dipping Methods ........................................................................178

    Dipping by hand ..................................................................................178

    Dipping with tools ..............................................................................180

    Decorating dipped pieces ..................................................................181

    Choosing Cookies and Crackers to Dip .....................................................183

    Taking the plunge with cookies ........................................................183

    Crunching on dipped crackers .........................................................185

    Putting Chocolate on Pretzels and Pretzel Rods ......................................188

    Flavoring Fruits with Chocolate .................................................................191

    Picking the best berries .....................................................................191

    Dipping dried and candied fruits ......................................................194

    Trying cordial fruits ...........................................................................196

    Chapter 16: Taking a Bite Out of Barks and Clusters . . . 199

    Mixing Nuts and Tempered Chocolate with Care .....................................200

    Peeling Away the Layers of Bark Basics ....................................................200

    Spreading and cutting different kinds of bark ................................201

    Storing your bark safely .....................................................................207

    Pulling Together Chocolate Clusters .........................................................208

    Dipping clusters by hand ...................................................................208

    Using molds to create clusters .........................................................210

    Storing all types of clusters ...............................................................213

    Chapter 17: Rolling Along with Wonderful Creamy Centers . . 215

    Getting the Scoop on Making Creams ........................................................216

    Beginning with Basic Butter Creams ..........................................................217

    Getting to the Heart of Richer and Fruitier Creams .................................221

    Keeping Your Creams Fresh and Tasty ......................................................226

    Chapter 18: Impressing with Incredible Truffles . . . . 227

    Building Your Foundation with Ganache ...................................................227

    Chopping and melting chocolate ......................................................228

    Scalding cream ....................................................................................229

    Blending and cooling ganache ..........................................................229

    Flavoring ganache with flair ..............................................................231

    Trying Your Hand at Shaping and Coating Truffles ..................................232

    Rolling your centers by hand ............................................................232

    Coating and decorating to finish ......................................................233

    Perusing Pure Chocolate Truffles ...............................................................235

    Filling Up on Flavored Truffles ....................................................................238

    Piping Truffles into Cups and Shells ..........................................................247

    Protecting Your Truffles from the Elements .............................................253

    xix

    02_597345 ftoc.qxd 72905 7:21 PM Page xixChapter 19: Know How to MoldEm . . . . . . 255

    Putting Different Molds to Great Use .........................................................256

    In the beginning: Knowing a few molding basics before you

    start ..................................................................................................256

    Filled to the brim: Solid molding ......................................................258

    Empty on the inside: Hollow molding .............................................261

    Truffle time: Shell molding ................................................................263

    Dressing Up Finished Molded Candies ......................................................266

    Choosing paper cups .........................................................................266

    Using foil wraps ..................................................................................267

    Attractively packaging wrapped pieces ..........................................267

    Cleaning and Storing Molds with Care .......................................................268

    Part V: Having Special Fun with Candy ......................269

    Chapter 20: Creating Holiday Magic . . . . . . 271

    Putting Your Heart into Valentine’s Day Candy ........................................271

    Checking out different ideas for chocolates ...................................272

    Selecting special pieces and finding a beautiful box for your

    valentine ...........................................................................................278

    Crafting Easter Bunnies and Eggs ..............................................................279

    Molding chocolate bunnies ...............................................................279

    Making an egg-cellent treat ...............................................................282

    Getting into the Spirit with Christmas Candies ........................................284

    Chapter 21: Bring In the Kids . . . . . . . . 289

    You’re a Softie: Extra-easy Marshmallow Treats ......................................289

    Gathering your materials ...................................................................289

    Dipping with ease ...............................................................................290

    Decorating effortlessly .......................................................................291

    Getting into Grains: Cereal Treats ..............................................................296

    Working with rice cereal ....................................................................296

    Serving favorite cereals in a new way ..............................................299

    C Is for Cookies (and Chips and Chocolate) .............................................300

    Chapter 22: Making a Stunning Presentation . . . . . 305

    Picking the Perfect Theme for Your Gift ....................................................305

    Sizing Up Your Container Choices ..............................................................307

    Drinking up ideas for gift mugs, cups, and glasses ........................307

    Finding and packing the right box (or tin) ......................................309

    Putting all your gifts in one basket (or tray) ...................................310

    Bagging a gift beautifully ...................................................................312

    Candy Making For Dummies

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    02_597345 ftoc.qxd 72905 7:21 PM Page xxPart VI: The Part of Tens ............................................313

    Chapter 23: Ten Wonderful Web Sites for Candy Recipes . . 315

    About.com .....................................................................................................315

    Carrie’s Chocolates ......................................................................................316

    Chef 2 Chef Culinary Portal .........................................................................316

    Chocolate Cuisine .........................................................................................316

    CooksRecipes.com .......................................................................................316

    National Confectioners Association ..........................................................317

    The Nut Factory ............................................................................................317

    Razzle Dazzle Recipes ..................................................................................317

    Recipe Goldmine ..........................................................................................318

    That’s My Home Recipes .............................................................................318

    Chapter 24: Ten (or So) Great Places to Buy Candy-making

    Supplies . . . . . . . . . . . 319

    Burke Candy ..................................................................................................319

    Butternut Mountain Farm ............................................................................320

    CakesN Things, Inc. ....................................................................................320

    Candyland Crafts ..........................................................................................321

    Chocosphere .................................................................................................321

    Chocovision ..................................................................................................321

    Create-a-Cake Shop ......................................................................................322

    Hauser Chocolatier ......................................................................................322

    Maken Mold Shop .......................................................................................322

    National Products Company .......................................................................323

    Williams-Sonoma ..........................................................................................323

    Chapter 25: Ten (or So) Cool Candy Companies to Visit . . . 325

    Angell Phelps .............................................................................................325

    Boehms Candies, Inc. ...................................................................................326

    Buffett’s Candies ...........................................................................................326

    Callie’s Candy Kitchen .................................................................................327

    Charlie’s Chocolate Factory ........................................................................327

    The Chocolate Tree, Inc. .............................................................................328

    Hansel Gretel Candy Kitchen ..................................................................328

    Lammes Candies ...........................................................................................329

    Nichols Candies, Inc. ....................................................................................329

    Old Kentucky Candies, Inc. .........................................................................330

    Richardson’s Candy House .........................................................................330

    Chapter 26: Ten Troubleshooting Tips for Candy Makers . . . 331

    Your Fondant Is Too Sticky .........................................................................331

    Your Caramel Looks Sandy and Grainy .....................................................331

    xxi

    02_597345 ftoc.qxd 72905 7:21 PM Page xxiYour Caramel Is Too Tough .........................................................................332

    Your Divinity Falls Flat .................................................................................333

    Your Fudge Is Sticky and Syrupy ................................................................333

    Your Chocolates Develop a Spotty Finish .................................................334

    Your Chocolates Develop Gray or Light Streaks ......................................334

    Your Chocolates Look Grainy .....................................................................335

    Your Truffles Develop Mold inside Their Shells .......................................335

    Your Chocolates Don’t Release from Their Molds ...................................335

    Appendix: Metric Conversion Guide .............................337

    Index ........................................................................341

    Candy Making For Dummies

    xxii

    02_597345 ftoc.qxd 72905 7:21 PM Page xxiiIntroduction

    When my wife, Janet, and I started our candy business, we had no idea

    where to find answers to basic candy-making questions. We were in

    the candy business — buying candy and reselling it to our customers — for

    three years before we actually made any homemade candy. We gradually

    picked up recipes here and there, but we found no comprehensive source on

    how to make candy in small batches.

    Over the years, we began to learn a few things about candy making and eventu-

    ally operated a real candy kitchen where we made several products in public

    view. But we still wanted more variety in our homemade items. By asking ques-

    tions, reading what little information I could find, and attending a couple of

    short candy schools, I eventually learned a great deal more, and my stores now

    manufacture what’s probably the widest assortment of candies in Georgia.

    Because I was unable to find any resources when I was a novice candy maker,I’m pleased to have the opportunity to write this book and give you the

    chance to make a vast array of very tasty candies in your home. Many of the

    recipes this book contains are scaled-down versions of, or variations of, my

    candy shops’ best recipes. These candies are suitable to give as gifts or for

    your family to enjoy as special treats. The only way to enjoy this book (and

    the candies in it) is by getting into the kitchen and trying your hand at

    making some wonderful candy. Before I made my first batch all those years

    ago, I was terrified, but I found out I had nothing to fear. So have fun, and

    enjoy the candy making!

    About This Book

    This book is about basic candy making, and it includes virtually everything

    you need to know to produce fine candy at home. I tell you where to find

    utensils, ingredients, packaging materials, and any other essentials that you

    need to be a happy and prepared candy maker. And in the recipes I provide,I lay out every step you need to follow to produce remarkable results, even if

    you’ve never cooked before. I also explain the terms of the candy-making

    trade so you’re down with the lingo.

    03_597345 intro.qxd 72905 7:04 PM Page 1Whatever the occasion, you’ll find a suitable recipe in this book to satisfy

    your needs. If you’re looking for something to make for the family, treats to

    keep around the house, or candies suitable for giving as a special gift, I offer

    you a variety of recipes to choose among; just follow the simple instructions,and enjoy the candy. With the knowledge of where to find what you need and

    the methods I describe in this book, you’re well on your way to becoming a

    skilled candy maker!

    One great feature about this book is that it’s written in a modular format,meaning you don’t have to read it from cover to cover (but I certainly don’t

    mind if you do!). When skills in one chapter are helpful to completing recipes

    in another chapter, I tell you where to go for that information.

    Conventions Used in This Book

    By measuring carefully and accurately and by using the best and freshest

    ingredients — I learned long ago not to cut costs by using cheaper

    ingredients — you’ll produce the best candies.

    As you read the recipes in this book and as you begin to cook some candy,keep these few points in mind:

    
Temperatures are expressed in Fahrenheit at sea level. See the Appendix

    for info on how to convert temperatures to Celsius.

    
Room temperature is between 70 and 72 degrees.

    
Sugar is granulated unless otherwise specified.

    
Milk is whole milk.

    
Butter is unsalted and is not margarine.

    
Heavy cream is 40 percent butterfat.

    
Whipping cream is 30 percent butterfat.

    
Baking chocolate is unsweetened.

    
Chocolate is real chocolate, not chocolate-flavored. Use premium choco-

    late or chocolate of the highest available quality, and make sure that the

    white chocolate you use contains cocoa butter.

    
Dark chocolate is semi-sweet.

    2 Candy Making For Dummies

    03_597345 intro.qxd 72905 7:04 PM Page 2In addition, I use the following nonrecipe conventions to help you find your

    way around this book:

    
Italic points out defined terms or emphasizes a word.

    
Boldface text indicates keywords in bulleted lists and the action part of

    numbered steps.

    
Monofont highlights Web addresses.

    What You’re Not to Read

    Every once in a while, I go off on a tangent where I show off my technical

    knowledge, but you can skip this information, which I highlight with a

    Technical Stuff icon, because it’s not critical to your understanding of

    candy making.

    You can also skip reading the sidebars (the shaded boxes throughout the

    book) because, while they’re interesting asides, they don’t contain informa-

    tion that’s essential to the candy-making process. If you skip the sidebars, I’ll

    get over it.

    Foolish Assumptions

    When writing this book, I made a couple of assumptions about you:

    
You’ve never made candy at home and would like to find out how.

    
You have some candy-making experience but would like to gain more

    ideas and knowledge about it.

    In my business, I have the opportunity to hire a lot of young people who are

    entering the job market for the first time. They’re true novices in the busi-

    ness world. During the interview process, I tell them that on their first day on

    the job, they’ll feel a little stupid; on the second day, they’ll feel confused;

    and on the third day, they’ll feel smart because they’ll suddenly understand

    what they’re doing. ......