DOCSLIB.ORG

The Art of Candy Making

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Art of Candy Making Page 12 References USU EXTENSION/UTAH COUNTY 100 EAST CENTER STREET, L600 Kendrick, R.A. and P.H. Atkinson. Candymaking. (1987). New York: HP Books, PROVO, UT 84606 Inc. 801-851-8460 http://extension.usu.edu/utah The Art of Candy Making USU EXTENSION/UTAH COUNTY Sweet Indulgence! 100 East Center Street Room L600 Provo, Utah 84606 Phone: 801-851-8460 Fax: 801-343-8463 http://extension.usu.edu/utah Contents • How Sweet It Is! • Candy Recipes Compiled by Marie Anderson and Utah State University is an affirmative action, Jana Darrington. equal opportunity institution. November 2009 Page 2 Page 11 How Sweet It Is! Candy Recipes Caramels Basic Candy Making Information All of these recipes are adjusted for an altitude of 2 cups sugar 2 cups light corn syrup 4500 feet above sea level! ½ cup butter 2 cups whipping cream ° The candy syrup is what is called a super-saturated Put corn syrup, sugar, and butter in pan. Cook to 240 F. Add 2 cups whipping cream a little at a time. Never allow it solution, which means that after it starts to cool, if it is stirred to stop boiling. After adding cream, cook back to 230 ° F. or disturbed or if even a bit of sugar or anything hard drops into it, the syrup will crystallize. This crystallizing is what Pour into buttered pan. causes it to be firm enough to set, but you don’t want it to occur until you’re ready. If the syrup crystallizes too early, it Delilah’s Caramel Recipe will be grainy and sugary. Let the syrup cool to about 110 ° F., then beat. Beating breaks up the sugar crystals as they form, 2 cups sugar 1 cup heavy or whipping cream giving the smooth texture of a good candy. ¾ teaspoon cream of tartar 1 teaspoon vanilla 1 cup light corn syrup 1 tablespoon butter A large buttered platter, glass baking dish, or marble slab 1 cup light cream or half & half Nuts (optional) and a sturdy spatula speeds up the cooling process and makes the beating of fudge or fondant much easier. The candy will Butter sides of heavy pan. Combine sugar and cream of give off a final heat, called the “heat of crystallization.” tartar, then stir in light cream and corn syrup. Cook to soft High Altitude Adjustment: ball state (*240° F.) stirring occasionally. Add heavy cream. Cook to firm ball (*252° F.), stirring often to prevent Remember that at higher altitudes, the air pressure is less. sticking. Remove from heat; add vanilla, butter, and nuts. Water boils at 212 ° F. at sea level. Most candy recipes will be Pour into buttered pan. written for sea level. At high altitudes, water boils at a lower temperature. At 4500 feet above sea level, water boils at 204 ° *Adjust temperature for altitude. F. If candy is cooked until it reaches the soft-ball stage on a candy thermometer, it will have cooked too long. Candy Suppliers Adjustments need to be made to most candy recipes. Funfinity 222 E University Parkway Orem, UT 84058 An important step is to calibrate your candy thermometer. 801-373-5542 It is best to buy a candy thermometer that reads in two de- Bosch 176 W Center St. Orem, UT 84057 gree increments, not five. A digital thermometer is the easiest 801-224-1616 to read. The thermometer should be calibrated before making Orson Gygi 3500 South 300 West SLC, UT 84115 a batch of candy. Place the thermometer in a pan of boiling water and take a reading. The following chart will assist in 801-268-3316 making the correct adjustments for your candy recipes. Bakers C&C 44 West Vine St. Murray, UT 84101 Page 10 Page 3 Candy Recipes Altitude Conversion Chart If the water boils at this temperature: Subtract these degrees from recipe: Fondant for Cherry Cordials (Pauline Atkinson) 200° F 12° F 1 ½ cups water 4 cups sugar 201° F 11° F 1/3 cup corn syrup Pinch of salt Have ready a 9x13-inch ungreased baking pan or cold slab. In 202° F 10° F a large, heavy 4-quart saucepan mix water, corn syrup, sugar 203° F 9° F and salt. Place over high heat and stir until mixture comes to a boil. Wash down sides of pan with wet pastry brush. Clip 204° F 8° F on candy thermometer. Cook with stirring to 230 ° F. or soft 205° F 7° F ball stage. Remove from heat and, without stirring or scrap- ing, pour into pan or onto cold slab. Let cool. When cooled, 206° F 6° F knead fondant until it sets up, about 20 minutes. Store in cool 207° F 5° F place (fridge) for up to several weeks. 208° F 4° F To make cherry cordials: 209° F 3° F • Thoroughly drain cherries and place on paper towels. 210° F 2° F • Line trays with wax or parchment paper. 211° F 1° F • In top of double boiler, put half of the fondant (with water in bottom of double boiler) and place over medium heat. 212° F 0° F Stir gently with wooden spoon as fondant starts to melt. *For example, if your thermometer reads 204 ° F when water is boiling and the Clip on thermometer and melt until fondant reaches a recipe says to cook to 230 ° F, subtract 8 ° F and cook to 222 ° F. temperature of 142 ° F. When fondant has completely melted, use a dipping fork and dip cherries. Candy Making Equipment & Utensils • Place dipped cherry on wax lined tray. The recipe will dip • Heavy-gauged saucepan (at least 4 quart) about 125 maraschino cherries. If fondant appears too • Baking pans or marble slab for cooling candy thick, add 1 tablespoon maraschino cherry juice. Continue • Cookie sheets (lined with waxed paper) dunking each cherry until about half of the melted fondant • Heavy duty spatula for kneading cooked candy is used. Then add remaining fondant and heat to 142° F. • Pastry brush to wash down sides of pan • and continue dipping. Wooden spoons to stir candy while cooking • Dipping forks • Make sure the cherries are completely covered in the fon- • Thermometer - Select one that has two-degree dant. markings and can clip to the cooking pan. Always test • Let cool before dipping in chocolate. before using. Page 4 Page 9 Trouble Shooting Candy Recipes If candy is under or over Return to clean pot, blend in 1 Creamed Fondant cookedIf candy is under or over 1/2Return cups to water. clean pot,Bring blend to a inboil, 1 cooked wash1/2 cups down water. sides Bring of pan. to aClip boil, 4 cups sugar ¼ cup corn syrup onwash thermometer down sides andof pan. cook Clip to 1 cup cream ½ teaspoon salt properon thermometer temperature. and cookPour toout &proper cool. temperature. Re-add flavoring. Pour out ¼ cup water ½ cube butter Candy& cool. will Re-add have flavoring.a darker color Have slab ready, cold and damp. Put sugar, cream, corn dueCandy to willre-cooking. have a darker color syrup, salt, and butter in a heavy pan. Bring to boil and due to re-cooking. wash sides of pan down with wet pastry brush. Cook to Divinity is overcooked Stir in hot water 1 tablespoon 228 °-229 ° F. Pour on cold, damp slab (or use a cold, damp Divinity is overcooked atStir a intime hot and water mix 1 with tablespo a on 9x13-inch glass pan) and allow to cool until it is neither woodenat a time spoonand mix until with soft a peaks warm nor cold. Stir until the fondant becomes kneadable. formwooden as itspoon is dropped until soft from peaks a spoon.form as it is dropped from a Knead in flavoring and/or coloring as desired. spoon. *For chocolate fudge, add 2 squares of baking chocolate Divinity is undercooked Stir in 1/4 cup powdered sugar Divinity is undercooked withStir in a 1/4wooden cup powdered spoon and su allowgar with other ingredients. towith stand a wooden 5-10 minutes spoon andor until allow it Peanut Butter Cups holdsto stand it shape. 5-10 minutes or until it ¼ cup corn syrup 1 cup peanut butter holds it shape. Fondant too firm Wrap in plastic wrap and cover 2 cups powdered sugar ½ cup butter Fondant too firm withWrap warm in plastic towel wrap for 15and minutes cover andwith knead warm withtowel your for hands.15 minutes Still Mix all ingredients together until smooth. Form into balls. tooand stiff,knead knead with inyour 3 tablespoons hands. Still Dip or put in candy papers and cover with chocolate. oftoo softened stiff, knead butter. in 3 tablespoons of softened butter. Coconut Bars Fondant too soft Knead in macaroon or flake co- Fondant too soft conutKnead andin macaroon allow it to or stand flake 10 co- 2 cups corn syrup ½ cube butter minutesconut and to allow absorb it toexcess stand mois- 10 1 cup sugar 2 teaspoons vanilla ture.minutes to absorb excess mois- Shapeture. into centers. 1 teaspoon salt 14 oz. package coconut Shape into centers. Cook corn syrup, sugar, salt and butter to 230 ° F. Add 2 Tips & Hints teaspoons vanilla and coconut. Stir fast until mixed and • Don’t double recipes.Tips & Hints pour into buttered 9x13-inch buttered pan. *Options: May • ADon’t cool, double dry day recipes. is best for making candy. add some almond flavoring and reduce the vanilla. Chill and • Don’tA cool, ever dry scrapday is panbest when for making pouring candy. out the candy1 cut into squares, dip or eat plain. Sprinkle with chopped • Don’t ever scrap pan when pouring out the candy1 almonds and pour thin layer of caramel over the nuts.
Load more

Recommended publications
  • Something Sweet Cupcake Flavor List 2017 Name Description
    Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate
    [Show full text]
  • S'mores Cheesecake Recipes
    T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm.
    [Show full text]
  • Candy Making Made Easy (Because It Is)
    05_597345 ch01.qxd 7/29/05 7:08 PM Page 9 Chapter 1 Candy Making Made Easy (Because It Is) Recipes in In This Chapter This Chapter ᮣ Gearing up to make candy ᮣ Dream Dates ᮣ Identifying some great confections ᮣ Checking out special uses for your candy-making skills ne point I stress throughout this book is that candy making is pretty Oeasy. After you learn a few basics and prepare yourself and your envi- ronment according to my simple guidelines, all you have to do is follow a few procedures. I hate to say this, but if I can make candy, you can make candy. When I train new staff members in my candy shop, I observe that, at first, they’re hesitant and overly careful about handling the product, as if it were very fragile. I assure them that they will not hurt the candy by being aggres- sive. I don’t want them to be afraid of the candy, and you shouldn’t be afraid, either. Most products you make are quite tolerant, and you can stir them hard, slap them, or just generally be rough with them. Don’t be afraid to get your hands a little messy, and don’t worry about making a bit of a mess. Have fun, because you’re in charge. To make a point, when someone observes that I have a spot of chocolate on my face, I dab even more on and ask, “Where, here?” Then I touch another spot withCOPYRIGHTED a big dab and ask, “Or was it here?” MATERIAL Before I finish, I have chocolate all over my face, but the new person is relaxed, confident that I am crazy and not worried about making a mess.
    [Show full text]
  • Candy Making Secrets
    C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same .
    [Show full text]
  • ADVANCED RELEASE Higher Cocoa Content Further Intensifies The
    Contact: Lisa Henry or Melissa Toteda Baxter Group Public Relations 415-497-7414/415-567-2587 [email protected] [email protected] ADVANCED RELEASE Higher Cocoa Content Further Intensifies the Flavor of Ghirardelli Dark Baking Chocolate (SAN FRANCISCO, Calif.—(September 2005)—Ghirardelli Chocolate Company today announced a formula improvement to its award-winning line of premium dark baking chocolate. Savored by those who appreciate the highest-quality baking chocolate, Ghirardelli now boasts a more richly intense chocolate flavor than ever before. With enhancements including increased cocoa content, Ghirardelli is the first nationally available brand of baking chocolate to provide consumers with cocoa percentage information on its packaging of dark chocolate products. Ghirardelli has increased the cocoa percentage in its award-winning Bittersweet Chocolate Baking Bar, now 60% cocoa, and in its popular Bittersweet Chocolate Chips, which have the highest cocoa content (60% cocoa) of any national baking chip brand. The company has also added a new Extra Bittersweet Chocolate Baking Bar with 70% cocoa. Ghirardelli’s Unsweetened Baking Bar remains 100% cocoa. As an added benefit to bakers, Ghirardelli will be the first nationally available baking brand to include cocoa percentage information on its dark chocolate packaging. With an increasing number of chefs and recipes specifying the cocoa percentage of chocolate ingredients, Ghirardelli’s new packaging helps consumers accurately select precise levels of intensity of baking chocolate. “There is a growing trend towards dark chocolate in the U.S. Consistent with this trend, within the baking segment, bakers are beginning to explore and appreciate the rich range of intensities in flavor that dark chocolate can deliver,” says Steve Genzoli, Ghirardelli’s Head Chocolatier.
    [Show full text]
  • Caramelization of Sugar
    Caramelization of Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 356 degrees F. It goes through many stages which are determined by the recipe being made. Using a pure copper sugar pan will allow total control of the sugar and avoid crystallization of sugar. At 338 degrees F, the sugar syrup begins to caramelize creating an intense flavor and rich color, from light and clear to dark brown. Depending upon when the cooking stops and it cools and hardens, caramel textures can range from soft to brittle. A soft caramel is a candy made with caramelized sugar, butter and milk. Crushed caramel is used as a topping for ice cream and other desserts. When it cracks easily and is the base for nut brittles. To start, add some water to dry sugar in a pure copper sugar pan, stirring, until it reaches the consistency of wet sand. An interfering agent, such as lemon juice will help prevent re-crystallization because of the acid in it. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pure copper sugar pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown.
    [Show full text]
  • Tablet Press Tooling Press Tablet
    Copyright, CSC Publishing. T tablet press tooling Susan Brettingen A tooling vendor’s advice on ablets & Capsules senior editor avoiding common problems The idea to launch a product in tablet form begins in the market- ooks aren’t everything, but first impressions count. ing department, but you’re ultimately responsible for producing it. That’s why it’s important to consider the appearance of Our senior editor talks with a seasoned tooling vendor to identify the product that you plan to tablet. In fact, appearance plays such a vital role in consumer acceptance that the keys to specifying tablet press punches and dies. Much of selecting the tablet’s size, shape, and logo is typically left your success will depend on how well you communicate. toL people in the marketing department. Nonetheless, people in the production department bear the responsi- premature wear on tooling, premature press failure, and Copyright, CSC Publishing. T bility of actually manufacturing the product that the mar- improperly compressed tablets. keting people envisioned. Your ability to do that hinges For example, Natoli said, an engineering department on whether you have the right tooling. Without it, a may buy a tablet press that’s rated at a speed of 4,000 launch delay or cancellation is inevitable. tablets per minute but can only produce 2,700 tablets per That’s not to say that the marketing and production minute in actual production. A situation like this can put departments operate independently of each other. But the a company in a tough spot: Speeding up the press could communication between the two departments is often break the tooling, and investing in another tablet press is not as robust as it should be.
    [Show full text]
  • Chocolatiers and Chocolate Experiences in Flanders & Brussels
    Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
    [Show full text]
  • Hard Candy Lollipop Circle 1.75In Honey Hard Candy
    11034 14594 17714 17778 17781 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HONEY MINT & TART CHERRY BRANDY ALEXANDER CARAMEL APPLE STRAWBERRY RHUBARB GIN 17782 19367 19659 19664 22318 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN MAPLE BACON BASIL & POMEGRANATE PEPPERMINT & CACAO CILANTRO LIME GOJI BERRY & ACAI 41016 41017 41019 41020 41021 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN BEE POLLEN & HONEY BLUEBERRY & ACAI HONEY WITH ORGANIC CHIA SEEDS CHILI CACAO GINGER & COCONUT 41022 41023 41024 41025 41026 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN GINGER LEMON PUMPKIN & GINGER COCONUT VANILLA MAQUI BERRY & RASPBERRY HONEY & LAVENDER 41027 41028 41174 41234 41644 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE 1.75IN RASPBERRY LIME GOJI BERRY & CACAO NIB MANGO TIRAMISU & CACAO NIB (CHOCOLATE & CHAMPAGNE BUBBLES COFFEE) WITH SILVER CRYSTALZ 41646 43619 44220 44223 44224 HARD CANDY LOLLIPOP CIRCLE 1.75IN HARD CANDY LOLLIPOP CIRCLE
    [Show full text]
  • 5Lb. Assortment
    Also available in Red 5LB. ASSORTMENT Pecan or Almond Törtél Caramel Pilgrim Hat Our slightly chewy caramel Creamy, extra soft caramel covering roasted pecans or in dark chocolate. almonds. Milk or dark chocolate. English Toffee Irish Toffee Chewy, ”melt-in-your-mouth” Baton-shaped, buttery toffee. toffee, dipped in milk chocolate. The Irish is brittle and crunchy. Dipped in milk or dark chocolate. Hazelnut Toffee Buttery brittle toffee with roasted Good News Mint Caramel chopped hazelnuts. Dipped in Creamy mint caramel dipped milk or dark and sprinkled with in milk chocolate only. caramelized hazelnuts. ASSORTMENT 5 LB. (108 PC.) - ASSORTMENT In response to our customers request, we have created an extra large assortment! This includes: Soft a’ Silk Caramel, Hazelnut Toffee, Solid Belgian Chocolate, Peanut Butter Smooth and Crunch, Pecan and Almond Törtéls, Caramel Pilgrim Hats, Good News Mint Caramel, Irish and English Toffees, Hazelnut Praline, as well as, Salty Brits, Coconut Igloos, Marzipan and Cherry Hearts. Packaged in one of our largest hinged box and includes our wired gift bow. $196.75 (108 pc.) Toll Free: 800-888-8742 | Local: 203-775-2286 1 Fax: 203-775-9369 | [email protected] Almond Toffee Peanut Butter Pattie Brittle and crunchy with roasted Our own smooth peanut butter almonds. Milk or dark chocolate. shaped into round patties. Dipped in milk chocolate. Hazelnut Praline Hazelnut praline (Gianduja) is Solid Belgian Chocolate ASSORTMENT THE BRIDGEWATER made from finely crushed filberts Our blend of either dark or milk mixed with milk chocolate. Dipped chocolate. in milk or dark. Peanut Butter Crunch Our own creamy peanut butter Soft a’ Silk Caramel with the addition of chopped Soft and creamy caramel dipped caramelized nuts.
    [Show full text]
  • Candy Making Secrets
    C a n dy M a ki n g S e cr e t s by MARTIN A . PEASE In which y ou ar e taught to d uplicate AT H OME n ca the fi est ndies m ad e b y any one . C ontaining r ecipes never published r in this fo m b efore. Published by PEASE AND DENISON N ILLI O I ELGl , N S EM RY Of CO NGH QS S Um Games:ti ecesvaci MAY 23 1 908 Gawa i n ; u m : 2 3 f ee 3 CO PY RIGH T , 1908 . PEASE AND DENISON Th e News - Ad vocate n I in i Elgi , ll o s To My WIFE AND BABIES whose fondness of candy led m e to m ake such a success of Hom e Ca ndy M ak n th b k is i g , is oo RESPE CTFULL Y DEDI CA TED By the A uthor INTRODUCTION I I ns N G V N G you the recipes and i tructions contained herein , I have done wh at ~ n o other candym aker ever did to my w a kno ledge , as they always refuse to teach nyone to make candy at home . e m e Aft r teaching a few ladies , the incessant demands on for lessons led me to the writing of this book . It is diff erent from mo st oth er books on H ome Candy M — aking , as I teach you the same method as used by the finest s confectioners , with use of a thermometer , which enable you to always make your candy the same .
    [Show full text]
  • LOLLIPOPS 2014, 1997 by David A
    LOLLIPOPS 2014, 1997 by David A. Katz. All rights reserved. Reproduction permitted for education use provided original copyright is included. Materials Needed ½ cup light Karo syrup (corn syrup) 1 cup sugar ½ cup water citric acid (only a “pinch” is needed) flavoring (concentrated candy flavoring preferred – 1/8 teaspoon is needed) food color (concentrated candy food colors preferred – add dropwise) lollipop sticks (available in craft stores) lollipop molds (for hard candies) or baking sheets non-stick cooking spray (Pam or equivalent) stirrer (wood spoon or high temperature candy spoon) 600-mL beaker burner and ring stand or hot plate beaker tongs thermometer (250C or candy thermometer) measuring cups and spoons Safety Safety glasses or goggles must be worn in the laboratory at all times. If this experiment is performed in a chemistry laboratory, all work surfaces must be cleaned and free from laboratory chemicals. After cleaning work surfaces, it is advised to cover all work areas with aluminum foil or a food-grade paper covering. All glassware and apparatus must be clean and free from laboratory chemicals. Use only special glassware and equipment, stored away from all sources of laboratory chemical contamination, and reserved only for food experiments is recommended. There are no safety hazards associated with the materials used in this experiment. Disposal Generally, all waste materials in this experiment can be disposed in the trash or poured down the drain with running water. All disposal must conform to local regulations. Procedure Measure 1 cup sugar into a 600-mL beaker. Add 1/2 cup light Karo syrup. Add 1/2 cup water.
    [Show full text]