CANDY MAKING MADE EASY
Price: $37.00
PRODUCT DETAILS
| EBOOK |  |
AUDIO BOOK |  |
| Format | Format | N/A | |
| Pages | 62 | Total running time (hh:mm:ss) | N/A |
| File(s) | 1 | File(s) | N/A |
| Total file(s) size | 407 Kb | Total file(s) size | N/A |
TABLE OF CONTENTS
HIGHLIGHTS OF THE EBOOK
- The harmony of ingredients – get the right proportions of ingredients so you can get the right quality of candies…
- The most important difference between homemade candies and store-bought candies…
- The biggest advantage of making candies at home instead of buying them at the store…
- Essential tools vs optional tools…
- Solid sweeteners vs liquid sweeteners…
- Baking liners vs wax paper: which is better, and when?
- How to assess the validity of the cream?
- Why homemade candies are sticky and hard to remove from molds…
- The importance of nuts and the 4 types of nuts used in candy making…
- What type of chocolate do you need for your candies?
- What do range and quality mean? Know this so you know what to purchase…
- Measuring cups for liquids – glass, plastic, or stainless steel?
- The 4 most common sizes of liquid measuring cups…
- Excessive crystallizing: a natural, but uncalled for process in the making of candy – how to avoid it…
- Measuring cups for powder & other solids: common sizes and materials…
- Types of measuring scales, and price ranges you’ll pay for them…
- How to determine the effective weight of the ingredients with kitchen scales…
- The important role of a candy thermometer, and thermometer types…
- Traditional vs laser vs digital thermometer: which is best?
- Saucepans: the 4 types of saucepans, and the 4 sizes you need for candy making…
- Heat distribution tips that will save you from burning the sugar…
- Tools for handling fondants, and to add cream…
- Spatulas buying and using tips – which sizes, and which types of spatulas are best for the various tasks?
- Rubber vs. stainless steel spatulas…
- Baking pans: sizes and uses…
- Glass baking pans vs aluminum baking pans – which one is best?
- How to prevent the candy from getting stuck on the bottom of the baking pan: tools you’ll need, and tips on how to use them to unstick the candy…
- Cookie sheets: not only for baking cookies?
- What air humidity should be in your kitchen when you make candy, and how to adjust it…
- Tools and supplies used to handle the hot chocolate and cocoa…
- Plastic bowls, or glass bowls? Which ones are better, and why?
- The best size and material for a mixing spoon…
- The 4 types of rolling pins, and which one should you use?
- The 6 types of sugar and where they fit best…
- The corn syrup’s multi-purpose and important role…
- How to make your candies stay fresh for longer periods of time…
- Light corn syrup vs. or dark corn syrup – which one you’ll use depends on what you’re trying to make…
- Simple experiments you can do with corn syrup and caramels that will turn out great…
- Measuring cups for liquids, and measuring cups for powders & other solids…
- Great corn syrup substitutes (use this at a 1:1 ratio if you have no corn syrup, and you’ll get great results)…
- Using substitutes: the most important rule to follow so you can get the recipe right…
- The “shake & smell” test – what can you do with it?
- Should you ever replace butter with margarine?
- Salted butter, or unsalted butter: which one fits best in your recipe?
- Heavy cream vs. whole milk in truffle making – which should you use, and why?
- Kitchen scales, saucepans, spatulas, mixing tools…
- Can you substitute heavy cream / whipping cream for half-and-half?
- How does fat content affect confectionaries?
- The importance of humidity (moisture) in making candy…
- What to do if the sugar is too moist (when making candy a dry sugar is always preferred)…
- Steps in the process of making candy that are extremely dangerous for pets and small children… and sometimes for you, too…
- 3 crucial things you’ll need to pay attention to if you want to get the recipe right…
- The dangers of handling boiling sugar, best practices and safety tips when handling it…
- When to use wooden utensils, when to use metal ones, and when to use other types (marble, plastic, glass, rubber)…
- Hot steam – as dangerous as boiling sugar. Learn how to deal with it…
- What to do if the temperature of your candy exceeds the target temperature?
- The paramount importance of cookware sizes in making candy – the sizes of your kettle / pots thoroughly affect the outcome of your confectionaries… and your health, so get them right!
- Greasing the sides of the pot – why you should do it…
- How to bring a batch of candy to a boil without scorching the bottom…
- How to tell if you have reached the boiling point…
- Scrapers, baking pans, whisks, knife sets…
- How to determine your thermometer’s accuracy at home…
- Tips on buying the right thermometer for your candy making…
- The 5-step process of getting accurate readings on your thermometer
- 11 common problems associated with candy making that you will encounter, and time-tested solutions from veteran candy makers…
- Why your batch of candy is taking longer to cook than stated in the recipe…
- Why your batch doesn’t turn into a “beautiful, mouth-watering candy” like the recipe stated…
- “Doubling” the candy recipe to make more candy – good or bad?
- The right way, and the wrong way of making more candy than what’s in the recipe…
- Why your candy ended up gritty, and with a different texture, even though it looked perfect…
- How to prevent sugar and corn syrup from forming gritty patches on the side of the pot…
- Instructions on how to obtain the correct percentage of sugar saturation…
- How to pour the sugar to avoid crystallizing…
- How to mix water and sugar properly…
- The importance of butter in making candy…
- Why there are spots with irregular crystals in your candy and what to do about it…
- Why the sugar and butter are not combining properly in your batch, and how to fix it…
- Metal, plastic or silicone molds – which is better, and why?
- How to use candy molds…
- How to separate wax paper from hardened candy…
- Rolling pins, microwave-safe bowls, strainers, scoops, pastry brushes…
- 3 dipping mixtures, and which one you should start with…
- The correct steps sequence when making candy – follow it to the T and you’ll always get most recipes right…
- “Cold water” test chart you can use to assess the “doneness” of your candies…
- 5 easy and fun candy recipes you can try right now at home…