Candy Making

How to make candy at home
CANDY MAKING MADE EASY
Price: $39.99
PRODUCT DETAILS
EBOOK AUDIO BOOK
Format PDF 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
PART 1 - INTRODUCTION TO CANDY MAKING
Basic Ingredients in Candy Making 7
Tools of the Trade 9
Candy Molds 20
Selecting the Right Ingredients for Candy Making 21
Sweeteners 21
Liquid Sweeteners 23
Dairy Ingredients 25
The Family of Dairy Ingredients 26
PART 2 - WELCOME TO THE WORLD OF CANDY
Categories of Candy 29
The Importance of Humidity in Cooking Candy 30
Safety First: How to Handle Boiling Sugar 31
General Guidelines for Cooking Candy 34
Troubleshooting Candy Making 38
PART 3 - MAKING CANDIES
General Steps in Making Candy 47
Cold Water Testing Chart 50
Common Measurements of Ingredients 54
Demerara Fondue with Peanuts (Recipe) 56
Creamy Chocolate Fondue (Recipe) 57
Easy Fondant (Recipe) 58
Chocolate Mints (Recipe) 60
Caramel (Recipe) 61
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…