My Candy Secrets
Wildside Press LLC, Jun 1, 2009 - 224 pages
A cookbook of simple and accurate information which, if faithfully followed, will enable the novice to make candies that need not fear comparison with the professional product. Illustrated.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Materials required for making Fig Figures
Cutting Pulled Taffy
Candies for Christmas Sales Bazaars
Wiping away Grains from Boiling Candy
Bonbons and Cream Candies
Dipping Bonbons with a Professional Bonbon Fork
Vanilla Cocoanut Cream Patties
Caramels and Nougat
Cutting Caramels into Strips
Cutting Honey Nougat into Oblongs
Other editions - View all
My Candy Secrets: A Book of Simple and Accurate Information Which, If ...
No preview available - 2017
240 degrees 330 degrees almonds balls batch warmer Beat boil bread board brown sugar butter candy hook candy thermometer Caramels cheese-cloth wrapped round cherries chopped coat with sweet coating chocolate cocoanut cold color Cook to 240 cool cornstarch Cream Centers Cream of tartar crystallized cup water damp cheese-cloth dipping Drain drops f cup firm and creamy flavor freshly cracked Fudge glace granulated sugar hard candies hazelnuts illustration facing juice Karo Syrup kettle lemon let stand marble slab marrons marshmallows marzipan melted fondant molasses nougat oiled cake tins oiled pan oiled slab peanuts pieces Pinch of salt pistachio platter pull raisins recipe Remove roll round a fork simple syrup spoon stick stirring constantly sugar 1 cup sugar 1 pt sugar 2 lbs sugar is dissolved sweet chocolate Syrup 1 pt tablespoonfuls Taffy teaspoonful thick vanilla washed and steamed water Cream waxed paper wet cheese-cloth wrapped XXXX sugar