My cookbook, The Sweet Book of Candy Making, is available now from Quarry Books. It’s perfect for beginners and more experienced candy-makers alike, and all of the recipes were designed to be made in the home kitchen. Here’s a little preview of what you’ll find inside:
There are over 60 candy recipes in the book, divided into 9 chapters by candy type. These chapters include Sugar Candies, Fondant, Caramels, Toffee, Fudge, Truffles, Chocolate Candies, Marshmallows, and Fruit and Nut Candies. Every single recipe has a beautiful full-color photo, and many include sidebars, tips, and variations to help you get creative in the kitchen!
The recipe selection ranges from classics like Peanut Brittle, Salt Water Taffy, and Dark Chocolate Truffles, to more unique offerings like Passion Fruit Marshmallows, Pistachio Marzipan Squares, and Mango-Macadamia Nut Caramels.
Sometimes it’s easier to understand how to make a recipe when you have a visual guide. That’s why this cookbook includes over two dozen photo tutorials, demonstrating everything from the basics, like rolling chocolate truffles, to more advanced skills, like making spun sugar or old-fashioned fondant.
At the beginning of every recipe chapter there’s a troubleshooting guide, to help avoid common pitfalls associated with that type of candy. Want to avoid sticky lollipops, grainy fudge, and caramels that are too soft? Check out these tips before you begin!
The last section is devoted to sugar decorations, like these Sugar Spirals above. These recipes use skills previously taught, like cooking sugar and tempering chocolate, to create gorgeous edible decorations. Learn how to spin sugar, create chocolate bowls, and use transfer sheets to make your candy miniature works of art.
If you’d like to order The Sweet Book of Candy Making, it’s available online from the following websites:
||Barnes & Noble|
You can also buy The Sweet Book of Candy Making as an e-book for these readers:
||Nook (Barnes & Noble)||iPad (Apple)|