Candy Manufacture-step By Step-1589237919.pdf

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Copyright © 2014 Creative Publishing international, Inc. All rights reserved. No part of this work covered by the copyrights hereon may be reproduced or used in any form or by any means—graphic, electronic, or mechanical, including photocopying, recording, or taping of information on storage and retrieval systems—without the written permission of the publisher. However, the publisher grants to the purchaser of this book permission to reproduce the templates in the book for personal use. Due to differing conditions, materials, and skill levels, the publisher and various manufacturers disclaim any liability for unsatisfactory results or injury due to improper use of tools, materials, or information in this publication. First published in the United States of America by Creative Publishing international, Inc., a member of Quayside Publishing Group 400 First Avenue North Suite 400 Minneapolis, MN 55401 1-800-328-3895 www.creativepub.com Visit www.Craftside.Typepad.com for a behind-the-scenes peek at our crafty world! ISBN: 978-1-58923-791-9 Digital edition published in 2014 eISBN: 978-1-62788-003-9 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data available Copy Editor: Kari Cornell Proofreader: Karen Levy Book and Cover Design: Kim Winscher Page Layout: Laurie Young Cover Layout: Creative Publishing international, Inc. Photographs: Autumn Carpenter and Brand Photodesign Printed in China

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The Complete Photo Guide to

CANDY MAKING

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Contents IntroductIon

7

Basics

8

Candy Packaging and Storage

18

All about Chocolate

20

Melting Chocolate and Candy Coating

26

Tempering Chocolate

32

Molding Chocolate

34

Working with Cooked Candies and Sugar Stages

48

dIpped treats, Barks, and clusters

54

General Dipping Instructions

56

Chocolate-Covered Strawberries

58

Crackers and Sandwich Cookies

60

Dipped Pretzels

64

Adding Decorations to Dipped Treats

66

Crunchy Barks

70

Layered Barks

74

Tiger Barks

76

Clusters

78

Fudge

82

Easy Fudge

84

Fudge with Marshmallows or Marshmallow Cream

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Traditional Cooked Fudge

94

Fudge Bites

98

caramels

100

Basic Caramel Instructions

102

Buttery Caramels

103

Soft Caramels

104

Caramel with Nuts

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Chocolate Caramels

107

mIscellaneous candIes

200

Caramel Pecan Patties

110

Southern Pralines

202

Crispy Caramel Bars

112

Marzipan

204

Caramel Chocolate Pretzels

113

Gummy Candy

208

Caramel-Chocolate Apples

114

Mendiants

210

Sugared and Spicy Nuts

211

Invert Sugar

212

toFFees, BrIttles, and Hard candy

116

Gianduja

213

Toffee

118

Saltwater Taffy

214

Brittle

120

Maple Candy

216

Hard Candy

122

Sugared Citrus Peels

217

candy centers

130

glossary

218

All about Fondant

132

resources

220

Candy Centers Using Fondant

136

acknowledgments

220

Other Candy Centers

142

about the author

221

Index

222

truFFles and ganacHe centers

146

Whipped Truffles

148

Modified Whipped Truffle Recipes

152

Alternative Finishing Methods for Whipped Truffles

156

Ganache Centers

160

Modified Ganache Center Recipes

164

Alternative Finishing Methods for Ganache Centers

172

marsHmallow, dIvInIty, and mInts

176

Marshmallow Cream

178

Marshmallow

179

Candies with Marshmallow Centers

186

Divinity

188

Mints

190

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Introduction Whether you are making candy for your family, for a party, or for gift giving, there are sure to be recipes to please. Candy making is an art and a science project. It can be easy, but there are steps and techniques that must be followed for success. If you are a beginning candy maker, this book will serve as a step-by-step course in candy making. If you are an experienced or advanced candy maker, use this book to try new recipes and pick up some new tips. This book is divided into several sections. This first section covers the tools, ingredients, and basic information you will need to know before you begin. The sections that follow each focus on a type of candy and contain various recipes, step-by-step technique instruction, and full-color photographs. Tips and troubleshooting are provided throughout to ensure picture-perfect and delicious candy. Refer to the handy glossary on page 218 when you encounter an unfamiliar word or phrase. Some candies are quick and simple, while other candies, especially those that require a thermometer, are a little trickier. If the candy doesn’t turn out the first time, do not be discouraged or disappointed, as it takes time to master some of the recipes. I remember the first time I made caramel. It had dark chunks and did not set up properly.

I knew the caramel could be made to perfection because my grandma and mother had been using the same recipe for years! I did not become discouraged and I tried again. My caramel came out perfectly on my next attempt. Candy making is in my blood. I have been around candy makers since the day I was born. Many of the recipes in this book are the originals that have been handed down from my grandmother and mother. Other recipes have been modified and modernized. While it would not be possible to write a book that has every candy recipe in the world, this book covers the most common and my favorites that are tested, tried, and true. I hope you enjoy the book and this collection of recipes; most of all, I hope you find new favorites to pass down to your family for generations to come.

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Basics This section covers all the basic information that you’ll need to know before you begin candy making, including necessary ingredients, tools, how to work with chocolate (including melting and molding), cooked candy basics, and much more. Before starting any recipe, it is important to prepare your kitchen and gather the ingredients. Read through each recipe thoroughly before you begin to make sure you understand the process. Measure all the ingredients and have them ready before you begin. Any tools and equipment, such as a lined pan or sprayed candy mold, should

also be prepped and ready before you start. When you are making candy, it is important to stay focused and avoid doing too many things at once. In many recipes, timing is crucial. Walking away for even a minute or two, for example, can cause caramel to turn from a beautiful golden caramel to a burnt blackened mess.

IngredIents The quality of your candy depends on quality of the ingredients you use. For example, if the nuts are not roasted and fresh, your finished candy will be unpleasant. Highquality ingredients produce high-quality finished candies. Always check the shelf best-by date. This book contains recipes with dozens of ingredients. This section provides tips for shopping for common ingredients and describes less common ingredients that may not be found in your local grocery store. Most of these ingredients can be purchased at candy supply shops.

sugar Sugar is the basis of nearly every recipe in this book. Do not change the type of sugar called for in a recipe. For example, if the recipe calls for granulated sugar, do not substitute with powdered (confectioners’) sugar. The texture and mouthfeel of the candy will be very different. If brown sugar is used in the recipe, choose light brown sugar. Dark brown sugar may be substituted, but the candy will have a more intense molasses flavor.

dairy Products There are a wide variety of dairy products. When using dairy in candy making, do not substitute any ingredients. For example, if the recipe calls for heavy whipping cream, do not substitute half-and-half. Nothing else can

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give the rich texture and flavor of heavy whipping cream. Always use unsalted butter and never substitute margarine for butter.

nuts The quality of nuts will vary. Always use nuts that are fresh. Store unused nuts in the freezer in an airtight container. Taste the nut before adding the nut to the recipe. If the recipe calls for adding the nuts while the candy is cooking on the stove, the nuts will cook as well. Otherwise, toasting nuts before adding them to the recipe will improve the flavor of finished candies. To toast nuts, place the nuts in a single layer on a baking sheet lined with parchment paper. Place them in a 300ºF (150ºC) oven for approximately 15 minutes, stirring every 3 minutes. When finished, the nuts should have darkened in color. When cool, they should have a roasted flavor and be slightly crisper than before they were toasted.

Cocoa Powder Cocoa powder is an unsweetened powder used in many candy recipes. Dutch-processed cocoa is cocoa powder that has been treated with an alkali to prevent the cocoa from having sour flavor notes. Dutch-processed cocoa has a different flavor than regular cocoa powder. My favorite is E. Guittard Cocoa Rouge Dutch-processed cocoa.

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Chocolate and Candy Coating

Food Color

See page 20.

Food color is added to a couple of recipes in this book, including hard candy. A concentrated gel color is ideal for hard candies to obtain a vivid shade without excess color. Add a little at a time. If coloring chocolate, use an oil-based color.

Cocoa nibs Nibs are small bitter pieces found inside the cocoa bean. They can be purchased at candy supply stores. Nibs can be added as a nice bitter garnish or to recipes for extra crunch with a bitter flavor.

nut Pastes Nut pastes are added to candy recipes to impart a nutty flavor with a creamy texture. Peanut butter is a nut paste that is loved by many. Almond paste and hazelnut paste are other common pastes. Almond paste is used to make marzipan candies. Hazelnut paste is used to make gianduja.

Invertase Invertase is a liquid added to candy centers to soften their texture. This is especially crucial for chocolate creams. Invertase is also added to cherry cordials to encourage the fondant to liquefy. Invertase can be purchased at candy supply stores.

dusting Powders Dusting powders can be brushed onto chocolates to obtain a chocolate with a color or sheen. Some are nontoxic, but not yet approved by the Food and Drug Administration.

Chocolate transfer sheets Chocolate transfer sheets are sheets of acetate plastic with a printed design. The design is most commonly made from cocoa butter. When the cocoa butter touches the warm chocolate, the cocoa butter design melts and sets when the chocolate sets. The sheets are available in several sizes or in precut squares and come with a full print pattern or with a single design repeated for individual pieces.

Icing Fruit Icing fruit is a fruit puree. It is more concentrated than jellies and jams. It can be found in candy supply stores.

Flavoring There are several types of flavorings. Extracts are alcohol based and should not be added to chocolate or the chocolate may seize. Concentrated flavors and oils are approximately three times stronger than extracts. These flavors can be added to chocolates or to hard candies. When adding flavors to cooked candies, keep in mind that flavorings, extracts, and oils vary in strength. It’s best to add a little flavoring and test before adding the amount recommended in the recipe.

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C a n d y- M a k I n g t o o l s a n d s u P P l I e s Before starting on candies, there are a few essential tools that will help make candy making successful. Some of the

tools listed are a necessity, while others, such as cookie scoops, are a practical addition to the basic tools.

saucepans

Mixing bowls are a must-have for candy makers. Many of the recipes require vigorous stirring, so a mixing bowl that is easy to grip tightly with your nondominant hand is best.

It is important to choose a heavy, high-quality saucepan for candy making. Choose a nonreactive saucepan that has a thick bottom so the heat is evenly distributed. In candy making, having 2-, 3-, 4-, and 5-quart (1.8, 2.7, 3.6, and 4.5L) pans is useful. If the recipe calls for a 5-quart (4.5 L) pan, don’t substitute a smaller pan, or the candy mixture may bubble over and make a mess.

double Boiler

Baking Pans

A double boiler consists of two pans that fit together. Using a double boiler is a classic method for melting chocolate. The bottom half is filled with hot water, while the top half contains chopped chocolate. The hot water slowly melts the chocolate chunks. A double boiler is a practical way to keep bowls of chocolate warm for several minutes while dipping or molding. Use a double boiler to fix a broken ganache.

Baking pans and sheet pans are used in many of the recipes. Most often, candy is poured into the pans, and then cut into pieces. Sheet pans with square edges are ideal to ensure each piece will have a perfectly square edge. It is helpful to have a standard quarter sheet pan (9" x 13" [23 x 33 cm]) as well as square 8" (20 cm) and 9" (23 cm) pans.

Mixing Bowls

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Pan dividers Pan dividers can be very handy when you only have one large sheet pan and the candy only fills a portion of the pan. The divider can be added to prevent the candy from filling the pan.

Parchment Paper or silicone Mats Parchment paper or a silicone mat is used for nearly every recipe in this book. Parchment paper is wonderful for lining pans. Cut a sheet to fit a pan, then pour in the candy. Once the candy is set, simply lift up the parchment lining to easily remove the candy from the pan. Parchment paper is also used to set chocolate-dipped treats. Waxed paper should not be substituted for parchment paper as it may leave a waxy coating on the bottom of candies. Parchment paper is also used to collect any excess chocolate. The chocolate peels right off the parchment paper and the chocolate can be reused. Parchment paper can

be reused for as long as it remains fairly clean. I typically use the same sheet a few times in one cooking day, but toss the sheet when I am done for the day. A silicone mat is used for hard candies and brittles. Hard candies stick to nearly all surfaces except silicone. If silicone is not used, the surface must be thoroughly buttered or sprayed with a cooking spray. Many silicone mats have a small grid pattern. When the hard candies and brittles set, the grid pattern will remain on the bottom of the candy. If this is undesirable, silicone mats with a smooth texture are also available.

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Chocolate Chopper This tool with thick, sharp needles is used to quickly chop chocolate.

thermometers (tempering and Candy) A candy thermometer has readings typically up to 400°F (200°C). A tempering thermometer has readings that are 130°F (55°C) and lower. Most digital thermometers can be used for both candy and chocolate tempering. When a candy thermometer’s reading is off, it doesn’t mean the thermometer is “bad.” Readings vary from one day to the next. If the thermometer is off by several degrees, it may be time to invest in a new thermometer. It is important to test your thermometer on the day the candy will be made. See page 49 for instructions on how to test your thermometer. When choosing a candy thermometer, choose one that has a clip that allows you to attach it to the side of the pan. This prevents the bulb from touching the bottom. Even better is a thermometer (shown) with a protective housing case around the bulb. This allows you to stir and test the temperature throughout the candy. A good alternative to liquid thermometers are digital thermometers, which can be used for tempering chocolate or for making cooked candies. Digital thermometers read results quickly and have an alarm that can be set to go off once the temperature is reached. Be careful when using digital probe thermometers. The probe should not hit the bottom of the pan or you may have inaccurate readings.

Marble slab Some candies, such as taffy and homemade fondant, require a cold surface like a marble slab for cooling. While a slab can be a costly investment, it helps in making candies that require the heat to be drawn out quickly and continually as the candy is worked. Without a cold surface, the candy may not set properly. If your countertop is granite or another type of nonporous stone, it may serve the same purpose as a marble slab.

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Cookie scoops

Wooden spoons

A variety of sizes of scoops are useful for making uniform candies efficiently. A small scoop is useful for evenly spooning out truffle balls and candy centers. A larger scoop can be used to evenly portion mounds of clusters or pralines.

In candy making, it is helpful to have at least two wooden spoons. A wooden spoon with a long handle can be used to keep your hand safe and high above the hot syrup when stirring hot, cooked candies. A wooden spoon with a shorter handle is best to vigorously stir candies that have cooled, such as fudge.

spatulas

Icing spatulas

Silicone spatulas are ideal for cooked candies. The silicone withstands high temperatures. Hardened cooked candies and brittles are easily removed from the slick silicone. A spoon-style spatula with rounded edges scrapes the bowl nearly clean. The handle should be strong and the blade should be firm. A one-piece construction spatula that is completely coated in silicone allows for easy cleanup, as it has no crevices in which the candy can hide.

Large offset icing spatulas are used to evenly spread candy in a pan. The larger size is also used to scrape chocolate off the top of candy molds. Small offset spatulas can be used to slide dipped treats off of a dipping tool.

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Mixer

dough scraper

A high-powered, stand-alone mixer is crucial for success in many candy recipes. Some mixtures will become stiff and may burn the motor of a standard hand-held mixer.

A dough scraper, often called a bench scraper or dough cutter, is quite possibly my favorite tool in the kitchen. It can be used to paddle fondant, scrape the top of candy molds, smooth candy in a pan, and scrape hardened chocolate or candy from countertops. It is a practical way to cut through slabs of fudge, caramel, and ganache. Choose a scraper that feels comfortable in your hands.

dipping tools

scissors Scissors are used in a variety of applications, such as cutting off the extra rim from dipped treats, cutting chocolate transfer sheets, trimming parchment cones and squeeze bottles, cutting parchment paper to fit a pan, and much more. Reserve a pair of scissors for exclusive kitchen use.

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Tools designed to easily remove candies from melted chocolate are available in metal or plastic. Dipping tools will give candies a cleaner finish than using a fork or toothpick. A tool with prongs is used for lifting crackers and flat treats. A tool with a swirl is used for round bonbons and truffles.

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Brushes

squeeze Bottles

Invest in a set of brushes to be used exclusively for candy making. Small brushes are used for painting details in candy molds. Brushes with soft bristles are used to add dusting powders to finished candies. A pastry brush is used for brushing sugar crystals that have formed on the sides of a saucepan. Do not use a pastry brush that has been used with savory cooking, or the flavors may be incorporated into the candy.

A squeeze bottle filled with candy coating is useful to keep the work area clean. Wrap a heating pad around the bottle to keep the candy coating from solidifying when the bottle is not in use. A 12-ounce (355 ml) bottle will hold nearly 1 pound (455 g) of melted candy coating.

Heat-resistant Funnels Funnels with a stopper are used to control the flow of hard candies. The funnel and stopper should be sprayed with canola oil cooking spray to prevent the candy from hardening on the sides. Placing the funnel in a large glass measuring cup allows the funnel to be filled with ease.

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Candy Molds Candy molds come in lightweight plastic, rubber, silicone, and polycarbonate. The lightweight plastic molds are inexpensive and come in dozens of designs. The plastic is available in clear or white. The clear lightweight plastic is used for chocolates. The white lightweight plastic withstands higher temperatures, so this is ideal for hard candy. Cooked candies will likely melt and distort clear plastic. Polycarbonate molds (not shown) are heavy-duty plastic molds commonly used by professionals. Some polycarbonate molds are magnetic. Magnetic molds are used in conjunction with chocolate transfer sheets. Silicone molds provide candy pieces with the best detail. However, because the details may be deeper than plastic candy molds, the candy may be more difficult to release.

sucker sticks and skewers Sucker sticks come in plastic, coated paper, or wood. Plastic, coated paper, or wooden sticks should be used for chocolate suckers. Use coated paper or wooden sticks for hard candies. Sucker candy molds have cavities for the sticks to extend. Be sure the stick fits the molds. If the stick is coated paper and is too long to fit in the mold cavity, the stick can be easily broken to fit.

Parchment Cones and Pastry Bags Parchment can be formed into the shape of a triangle to create a cone for piping. Parchment cones are best used to pipe chocolate details or to add chocolate stripes. A clear, disposable pastry bag is a convenient method to pipe tempered chocolate into a candy mold. Fill the bag, then cut a small hole at the end.

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Cookie Cutters

Mini–Pizza Cutter

Cookie cutters are used in candy making to cut shaped pieces of ganache, fudge, or marshmallow. They are also used when making decorative pieces to garnish desserts.

A mini–pizza cutter is used to quickly glide through barks and slabs of candy such as ganache or fudge.

Chablon sheets

Food-Handling gloves

Chablon are silicone stencil sheets. They are used to make truffle sandwiches. They can also be used with chocolate transfer sheets for a perfect disk with a design.

Wearing gloves prevents fingerprints from marring finished chocolates. Be sure to use gloves intended for food use.

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Candy Packaging and Storage Candy packaging should be approved for food use. Bags and boxes that are approved for food use are grease resistant so that the container will not absorb grease and be speckled with grease spots. Boxes, bags, foils, and containers not approved for food use may contain dyes that can contaminate the candies and compromise the flavor. If the box is not approved for food use, the box or container should be lined with foodapproved tissue paper or parchment paper. The candy may also be placed in a cellophane bag before setting it in the non-food-approved container. Do not allow candies to move about freely in the box or bag, or they may become scuffed and unattractive.

Pa C k a g I n g When packaging a box of assorted candies, it’s best to arrange the candies just before giving. Most candies are at their best when packaged in airtight containers. Candy boxes do not typically give an airtight seal. Chocolates are also especially quick to pick up flavors. For example, if a dipped chocolate sprinkled with peppermint candy pieces and a peppermint candy center is placed in a box with other flavors of candies, it is likely the entire package will absorb the peppermint flavor. If the center is peppermint and dipped with chocolate without peppermint garnishes, it is less likely for flavors to merge.

Candy Boxes Candy boxes are available in nearly every size. Whether you need a simple tiny box to hold one truffle, or a box to hold 10 pounds (4.5 kg) of chocolate, there are hundreds of options available.

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liners Liners are made to fit snuggly inside candy boxes. The liners may have several cavities or one cavity. Individual candies fit into each cavity or one large slab of fudge will fit into a single cavity.

Candy Cups Candy cups serve as an individual container for each piece of candy and protect each piece from bumping up against other pieces. A box of candy set in candy cups adds professionalism to the finished candies.

Fda-approved tissue Paper Food-grade tissue paper is available in white and many colors; use it to line non-food-grade boxes and tins.

Parchment Paper Parchment paper is food-approved and is available in natural bright white, bleached sheets, and printed designs.

Candy Pads Quilted cushioned sheets of food-grade paper protects chocolates and candies. Place a sheet on top of a box of chocolates, or in between layers of candy.

Cellophane Bags Cellophane bags are an affordable packaging alternative to candy boxes. Be sure the bags are made of a foodgrade cellophane. The bags can be tied with ribbon or twist ties, or sealed with a decorative sticker.

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FreezIng CandIes and CHoColates Some candies freeze better than others. Fudges, chocolates, and truffles freeze well, while pralines, hard candies, and other candies do not freeze well. Refer to each recipe to determine whether the candy holds up well in the freezer. If the candy freezes well, follow these instructions for the freshest tasting candies. Try to find a box that will fit the amount of candy perfectly without extra space. For best results, freeze candies for no longer than three months.

Candy Foils

1 Line a candy box with a sheet of plastic wrap, covering the box on all four sides. Place a layer of candy on the bottom of the box.

3 Close the lid and tape down the sides (do not fit the sides into the box or it may destroy the chocolates).

2 Add more layers, placing a piece of parchment paper between each layer. Tightly seal up the candy using the plastic wrap that lined the box.

4 Wrap the candy box with two layers of plastic wrap. Wrap the candy box with a layer of aluminum foil. Place the box in the freezer. When ready to serve the candy, remove the box of frozen candy from the freezer. Place the box on the counter at room temperature for 12 to 24 hours. Do not unwrap the plastic or foil. Allow the candy to return to room temperature before unwrapping the foil or plastic wrap.

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Add color to your presentation and prevent candies from drying out by using colored candy foils. Candy foils are thinner than aluminum foil, making them easy to wrap around chocolates. To wrap candies, place the colored side of the foil face down on top of a soft piece of foam. Put the candy face down on top of the foil. Gently press the candy to allow the foil to naturally form around the candy. Finish by folding over the sides and smooth.

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Precut Waxed Paper squares Precut squares of waxed paper for candy makers are used for caramels and saltwater taffy. Waxed paper and plastic wrap are the only wrapping that should be used with sticky candies.

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All about Chocolate Chocolate is available from many manufacturers. This section explains the differences between the most common chocolates, including milk, dark, bittersweet, and unsweetened. It also covers the difference between chocolate and chocolatelike products called candy coating (almond bark, candy wafers, compound coating, Candy Melts). Chocolate (baking) chips are not included in the descriptions as they are used in baking and not intended for candy making. HoW CHoColate Is Made Understanding how chocolate is made can be helpful when shopping for chocolates, and is important in knowing the differences between chocolate and candy coating. Although the process of chocolate is very labor intensive and highly technical, the following is a quick and simple generalization of how most manufacturers make their chocolate. There are farms in several countries around the world where cacao trees are grown. The tree produces a cocoa pod and inside the pod are cocoa beans. The cocoa beans require fermentation and drying before they are distributed to chocolate manufacturers. Once the chocolate manufacturers receive the beans, the beans are roasted. The bean is composed of two parts: shell and nibs. The shell is removed from the nibs. The nibs are then finely crushed and pulverized. The result is a paste called chocolate liquor. The chocolate liquor is combined with any or all of the following: milk solids, sugar, lecithin, and vanilla to produce milk chocolate, dark chocolate, or

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bittersweet chocolate. The chocolate liquor, milk, sugar, and other additives are then put on a conch machine that will heat and blend the mixture for a few hours or even a few days. Finally, the chocolate is tempered, then made into block or disk form. The chocolate liquor (without any additives) may instead be pressed to separate the liquor into cocoa powder and cocoa butter. The cocoa butter may be added to chocolate formulations to lower the viscosity of chocolates. Cocoa butter is also used in white chocolate, but cocoa powder is not.

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Candy CoatIng Candy coating, often called almond bark, candy wafers, compound coating, or Candy Melts, is a chocolate-like product. The coating is available in milk, dark, or white chocolate. It is also available in a rainbow of colors. Coatings may have flavorings added, such as peanut butter, butterscotch, or mint. Some coatings, such as milk chocolate coating or semisweet coating, contain cocoa powder, but lack chocolate liquor. Because coating does not contain chocolate liquor, it is not technically chocolate. It is produced to make an easy-to-use candymaking product. When dipping or molding, chocolate needs to be tempered, a tedious candy-making method that requires practice to master. When dipping or molding with candy coating, the coating is simply melted and ready to use. Beginners may choose to start with candy coating, then advance to tempering. There is a big taste difference if you compare the taste and texture of a solid piece of chocolate verses a solid piece of candy coating. However, when dipping treats, the center may be strong enough that the contrast is less noticeable. Just as in chocolate, candy coating should be creamy and melt

easily in your mouth. It should not have a waxy or crumbly texture. Several companies manufacturer candy coating. Merckens is a favorite. Candy coating should not be used as an ingredient, such as in fudge, ganache centers, or truffle centers.

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CHoColate tyPes Use this chart to easily identify properties of chocolates and coatings. The chocolate chart is given for typical chocolate labels, but actual ingredients and descriptions may vary depending on manufacturers. The column on the left lists the common types of chocolates and coatings

CoCoa Content

CHoColate ChoColate liquor lIquor

CoCoa Powder PoWder

CoCoa Butter

daIry dairy ProduCts

sugar

VegetaBle Fats

leCithin leCItHIn

White Chocolate

25–35%

yes

no

yes

yes

yes

no

yes

Milk Chocolate

30–45%

yes

yes

yes

yes

yes

no

yes

Dark Chocolate

40–65%

yes

yes

yes

yes

yes

no

yes

Bittersweet Chocolate

62–98%

yes

yes

yes

yes

yes

no

yes

Unsweetened Chocolate

100%

yes

yes

yes

no

no

no

no

Milk or Dark Chocolate Candy Coating

n/a

no

yes

no

yes

yes

yes

yes

White and Colored Candy Coating

n/a

no

no

no

yes

yes

yes

yes

Milk or Dark Sugar-free Candy Coating

n/a

no

yes

no

yes

no

yes

yes

types of Chocolate and Candy Coating White Chocolate White chocolate contains cocoa butter, dairy products, sugar, and flavorings. White chocolate is lacking cocoa powder. However, white chocolate does contain cocoa butter, which is a component of chocolate liquor. White chocolate must be tempered when dipping or molding. Milk Chocolate Milk chocolate has a mild, sweet, and milky flavor. Milk chocolate contains chocolate liquor, dairy products, sugar, and flavorings. Choose a milk chocolate with a 30 percent or higher cocoa content. Semisweet Chocolate Semisweet is a type of dark chocolate that is less sweet than milk chocolate. It contains chocolate liquor, a small amount of sugar, and a small amount or no dairy. Semisweet chocolate often contains a cocoa content of 50 percent or higher. Most recipes in this book call for dark chocolate; use semisweet chocolate unless otherwise specified.

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available. Common ingredients are included in a row across the top of the chart. Following the chart, general descriptions of the chocolate types and ingredients explain how, why, or when they are used.

Bittersweet Chocolate Bittersweet is a type of dark chocolate with a deeper, more intense flavor than semisweet chocolate. Often there is a fine line between bittersweet and semisweet chocolates. Typically, bittersweet will have little sugar and no dairy product added. Chocolates with a cocoa content higher than 65 percent are typically labeled bittersweet. Unsweetened Chocolate Unsweetened chocolate is chocolate without any additives. If a recipe calls for baking chocolate, use unsweetened chocolate. Milk or Dark Chocolate Candy Coating Milk and dark chocolate candy coatings contain cocoa powder but lack cocoa butter; therefore, they are not a real chocolate. The cocoa powder is blended with vegetable fats, dairy products, sugars, and flavors to produce a chocolate-like product that is easy to work with. See page 21 for more information on candy coating. Mint-flavored milk and dark chocolate candy coatings are also available.

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White and Colored Candy Coating White candy coating has no cocoa powder or cocoa butter. It is simply a combination of milk products, sugar, vegetable fats, and other ingredients. It has a vanilla flavor. Colored candy coatings are basically white candy coating with food color added. Some are available flavored, such as butterscotch and peanut butter. Sugar-free Candy Coating Milk, dark, and white chocolate coating are available sugar-free for those who must restrict their sugar consumption. People with heath issues should consult with a doctor before consuming sugar-free coating, however. It is melted and used as regular candy coating.

Ingredients Cocoa Content The term “cocoa content”—listed as a percentage on the packaging—refers to the amount of cocoa liquor that is in the chocolate. The remaining percentage is the amount of sugar and/or dairy added. Cocoa liquor is composed of cocoa powder and cocoa butter. Most companies do not break up the amount of cocoa butter and cocoa powder, so the flavor can vary tremendously. For example, a 72 percent bittersweet chocolate may taste sweeter than a 65 percent dark chocolate. Often the labels will state “bittersweet” or “dark chocolate” to help the consumer determine the flavor. Because of this, the percentages on the package and in the chart at left should be used as a general guideline. Cocoa Liquor Cocoa liquor is made by taking the nibs of the cocoa bean and grinding them into a paste. Cocoa liquor is mixed with sugar and other ingredients to make a variety of chocolates such as milk, dark, or bittersweet. Or cocoa liquor can be pressed and separated into cocoa powder and cocoa butter.

Cocoa Powder Cocoa powder, made by pressing cocoa liquor, is not typically listed on a chocolate label. The label usually lists cacao beans or chocolate liquor. Cocoa powder is often used in milk and dark chocolate coatings. Cocoa Butter Cocoa butter is the fat of the cocoa bean. More cocoa butter may be added by manufacturers during the chocolatemaking process to change the viscosity (or thickness) of the chocolate. White chocolate does not contain cocoa powder, but it does have cocoa butter, a component of chocolate liquor. Dairy Products Milk and white chocolate have a high amount of dairy product, while dark and bittersweet chocolates have very little, if any. Candy coatings have dairy products added. Sugar Sugar is added to chocolates to sweeten the bitter flavor of the cocoa. There is more sugar in milk and white chocolates, and less sugar in dark and bittersweet chocolates. Vegetable Fats Candy coating contains vegetable fats. The most common fat used in candy coating is palm kernel oil. Lecithin Lecithin is included in most chocolate and candy-coating formulations. Lecithin is an emulsifier, but it also changes the viscosity of chocolate. Manufacturers may add a small amount of lecithin to thin the chocolate and create a chocolate with the optimal viscosity. It is not recommended to add lecithin to chocolate when dipping or molding, as it may make the chocolate thicker.

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sHoPPIng For CHoColate It can be confusing and overwhelming to choose chocolate with the dozens of companies that manufacture chocolate and the several types of chocolate from each manufacturer. First determine what is used in the recipe. Will this recipe be used as an ingredient, such as in fudge, chocolate caramels, or truffles? If it is an ingredient, then chocolate, not candy coating, should be used. Are you molding or dipping with chocolate? If you are, chocolate must be tempered (see page 32) when dipping or molding or you will likely have undesirable results. Candy coating can be used instead. If you are molding or dipping, simply melt and use the coating. Check the label. The ingredient list in milk or dark chocolate candy coating may contain cocoa powder, but you will not see chocolate liquor or cocoa butter listed. Candy coating will likely list vegetable fats, such as palm kernel oil, as an ingredient. If chocolate liquor or cocoa butter is listed, it is chocolate, not candy coating. Once you determine whether you need chocolate or candy coating, next choose the brand. Chocolate brands will vary in flavor, viscosity, and texture. Unfortunately, this is unknown without trial and error. E. Guittard white chocolate is my favorite, while my preferred dark chocolate is Gibraltar by Peter’s. Callebaut milk chocolate Callets are heavenly, while Peter’s Superfine chocolate has been a favorite since I was a little girl. Taste is subjective, so find

your favorite chocolate by experimenting with different brands. Often the candy center determines which chocolate is preferred. Whichever chocolate is purchased, the chocolate should taste delicious on its own. When biting into the chocolate, it should be creamy and melt in your mouth. If the chocolate is “just okay” your finished candies will be subpar as well. You should hear a definitive snap when a piece of good-quality chocolate is broken. Candy coating will vary in quality and workability as well. When purchasing chocolates and coatings, they should be free of bloom. The chocolate may have white scuffs from pieces bumping up against one another, but should not have a nearly white coating. A white chalky coating on the surface indicates the chocolate has a fat bloom and may not be fresh. If the chocolate or coating has bloomed, it may still be okay to melt and use. However, it may be more difficult to work with and it may not be as creamy.

The picture shows the same brand of chocolate, but the chocolate wafers on the right are several months old.

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F l aV o r I n g a n d ColorIng CHoColate Flavoring When flavoring chocolates and candy coatings with no other ingredients added, an oil-based or concentrated flavor should be used. Water-based flavorings may cause the chocolate to seize and become difficult to use. If flavoring truffles, fudge, or recipes with additional ingredients, it is okay to use extracts.

crystals if necessary. When possible, start with a shade closest to the desired color. For example, if black chocolate is needed, do not start with white chocolate. Start with dark chocolate, then add black candy color. Or, if hot pink candy coating is desired, start with pink candy coating and add pink candy color. Be aware that if color is added to chocolates, the color may rub off onto hands or stain tongues.

Coloring Chocolates and Candy Coatings White chocolate or white candy coating can be colored to create a spectrum of chocolate shades. Oil-based candy coloring is the best choice for coloring. The colored oils blend smoothly into the melted chocolate and candy coating. Powdered colors may also be used. Mix a small amount of vegetable oil with the powdered color to create a colored paste before blending with the chocolate. Powdered colors will typically leave subtle specks of color on the finished piece. Common food colors are usually water based and should not be used with chocolate or candy coatings. Excessive color may cause the candy coating to thicken. One to 3 tablespoons (15 to 45 ml) of Paramount Crystals or vegetable oil can be added to a pound (455 g) of candy coating if the coating thickens. Start with 1 tablespoon (15 ml), and add more oil or

storIng CHoColates Solid chocolates and candy coatings should be left at room temperature in an airtight container away from heat, light, and moisture. Placing chocolate and coatings in the freezer may add excess moisture to the chocolate, causing the chocolate or coatings to be difficult to melt. Chocolate tends to lose its quality and creaminess after time. Chocolate and coatings that are older than a couple of months may bloom and are also more difficult to melt. For best results, use chocolate and coatings within six months. For the freshest and best flavor, use the chocolate and coating within a month or two. These suggested guidelines for storing chocolates are for solid chocolates and coatings. The shelf life and storing suggestions will vary if the chocolate is enrobing a candy center or other treat, or if the chocolate is used as an ingredient. Refer to each recipe to determine the shelf life of individual candies.

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Melting Chocolate and Candy Coating All of the recipes in this book that contain chocolate require melting. These instructions can be used for chocolates or candy coatings. If using chocolate for dipping or molding, the chocolate must be tempered (see page 32). If using chocolate as an ingredient, such as fudge or for a center, such as a truffle, the chocolate does not need to be tempered and these melting instructions can be used. If using candy coating for dipping or molding, the chocolate does not need to be tempered and these melting instructions are used. The melting point of chocolates and candy coatings will vary depending on the manufacturer, but most have a low melting point, so it doesn’t take long for the chocolate to melt. If the chocolate is in a block form, the chocolate should be chopped into small pieces that are similar in size. Chocolate that comes in wafer or disk form will not require chopping before melting. Melting chocolate is easy and quick when done in the microwave. It is typically fine to set the microwave on a high setting as long as you

stir it every 20 seconds. Melting usually occurs within a minute or two. I rarely use any other method of melting; however, instructions are included for melting chocolate using a double boiler as well. A double boiler is a twopart pan. The bottom part holds hot water, while the top part holds the chopped wafers. In a double boiler, it takes several minutes for the chocolate to completely melt, but because there is a hot source underneath, the chocolate may remain fluid longer.

CHoPPIng CHoColate The trick to chopping is to start at one end of the bar and work your way to the other end. Chop the chocolate into uniform pieces to ensure even melting. Chocolate in disk or wafer form does not need to be chopped.

A chocolate chopper has thick, sharp needles and is designed to pierce through chunks of chocolate. Start at one end of the chocolate. Cut through the chocolate, holding the tool at a 90-degree angle.

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A large chef’s knife also can be used to chop chocolate. Start at one corner of the chocolate block and work across, slicing the chocolate into small chunks.

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general MeltIng InstruCtIons I n t H e M I C r o WaV e

1

Using Plastic in the Microwave ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Look for labels on plastic containers stating that they are microwave-safe. Emails circulating several years ago warned of cancer-causing dioxins leaching into food from plastics heated in the microwave, and these warnings were credited to major hospitals and universities. These claims were later deemed unfounded. The American Cancer Society provides this information on their website: “The U.S. Food and Drug Administration (FDA) on its Website does say substances used to make plastics can leach into foods. But the agency has found the levels expected to migrate into foods to be well within the margin of safety based on information available to the agency. As for dioxin, the FDA says it has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would.” www.cancer.org/aboutus/ howwehelpyou/microwaving-plastic.

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••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

1 Place chocolate wafers or chopped chocolate in a microwave-safe plastic container. Glass containers become hotter than plastic, so a microwave-safe plastic container is ideal.

3

2 Heat the chocolate for 20 seconds. Stir. Heat the chocolate for 20 more seconds. Stir. 3 Continue microwaving only a few seconds at a time, stirring between each time, until the chocolate is nearly melted. Remove from the microwave and stir until the chocolate is fluid.

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g e n e r a l M e lt I n g I n s t r u C t I o n s usIng a douBle BoIler 1 Place chocolate wafers or chopped chocolate in the top pan of the double boiler. Set the top pan aside. Fill the bottom of the pan with an inch or two (2.5 to 5 cm) of water. Heat the water on the stove until it is nearly simmering. Remove the hot water from the stove. Place the top pan containing the chopped chocolate on the bottom pan with the hot water. Always remove the bottom pan from the stove before replacing the top pan. If the water needs to be heated again, remove the top pan and place the water back on the stove. 2 Stir until the chocolate is fluid. Be sure water or steam does not get into the chocolate, or the chocolate will seize and thicken. Always wipe the bottom free of water when lifting the pot.

No Double Boiler? ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

A metal bowl containing chopped chocolate over a pan of hot water can be used instead of a double boiler. It is a little more awkward to use, because you must use one hand to steady the bowl while you stir with the other. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

MeltIng Candy In Candy WrIters Candy writers are small tubes filled with candy coating. They are handy to use for piping details into molds or to pipe accents onto finished candies. The best method for melting the candy in the writers is to use a slow cooker, electric skillet, or heating pad (see page 30). These three methods avoid the risk of water getting into the tube or melting the plastic tube. It takes about an hour for the candy to melt in the candy writers. If time is a factor, run hot water over the candy writer and knead until the candy is melted. Take care that water does not

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get into the tip of the writer, or it will cause the candy to seize and the writer may become unusable. The candy writer may also be placed in the microwave. Place the writer in the microwave and heat for 10 seconds. Remove the candy writer and knead. Heat for 10 more seconds. Remove and knead. Continue microwaving only a few

seconds at a time, kneading between each time, until the candy is fluid. Whichever method is used, be sure not to scorch the candy. If the candy seems like it is fluid, but it is not coming out of the writer, make sure the tip is not clogged. Check the tip and use a straight pin to unclog.

Candy CoatIng In a squeeze Bottle

keePIng CHoColate FluId

Melted candy coating can be poured into a squeeze bottle for ease in filling candy molds. The tip of the squeeze bottle may need to be cut for the chocolate to flow. Melt candy coating in the microwave using a square microwave-safe bowl following the directions on page 27. Pour the melted coating into the squeeze bottle, using the corner of the bowl as a spout. Keep the candy coating fluid when the squeeze bottle is not being used with a heating pad, lined slow cooker, or lined electric skillet (see page 30). It is not sensible to pour tempered chocolate into a squeeze bottle. Chocolate will not keep the proper temper long enough for use in the squeeze bottle.

Keep chocolate fluid for hours using a slow cooker, electric skillet, or heating pad. The instructions can be used for bowls of melted candy coating or candy writers. It will not work when using tempered chocolate for dipping and molding. The key factor is the heat. The range of heat will vary by appliance, so testing must be done to ensure the chocolate will not burn. The bottom of the skillet or slow cooker should be warm when you touch it, but not burn your hand. A slow cooker may work if it has a warm setting. Setting a slow cooker on low is too hot and will scorch the chocolate. An electric skillet may work if it has a warm setting. Both the electric skillet and the slow cooker should be lined with two or three dry towels to keep the bowl of chocolate from directly touching the heat source. If the towels discolor from the heat, the skillet or slow cooker is too hot. You can also melt chocolate using the skillet or slow cooker. However, do not put chocolate directly in the skillet or slow cooker or the chocolate may scorch. Place the chocolate in bowls with towels serving as a barrier between the bowl of chocolate and the heat source.

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slow Cooker or electric skillet

Heating Pad

Turn the slow cooker or electric skillet to warm. Line the pot or skillet with two or three towels. Place bowls of melted chocolate in the pot or skillet. The chocolate should remain fluid for several hours. To melt chocolate, place bowls of chopped chocolate in either the lined skillet or the lined pot. Be aware it takes nearly 2 hours to melt a pound (450 g) of chocolate this way. I typically melt chocolate in the microwave, then place the bowls of melted chocolate in the lined slow cooker or lined electric skillet. A slow cooker or electric skillet set on warm is also a nice alternative to melt the candy in candy writers. Place the writers in a lined slow cooker or electric skillet an hour before they will be used.

Keep melted candy coating in candy writers and squeeze bottles fluid by placing them in a heating pad. The instructions can be used for squeeze bottles filled with melted candy coating or candy writers. If using tempered chocolate, the chocolate will become too warm and lose the proper temperature. A heating pad is my favorite way to heat candy writers. Simply place the candy writers in the heating pad set on low, and they will be ready to use in approximately an hour.

sCorCHed CHoColate When chocolate is scorched it turns into a thick, clumpy mass. It looks as though it may need to be heated more, but in fact it was likely overheated. When heating chocolate in the microwave, never let it go for longer than 30 seconds without stirring. If using a double boiler, the water should be hot, but not boiling. The top pan of chocolate should never be directly on the heat source, even if the bottom pan of the double boiler is under the top

30

pan containing the chocolate. If bowls of melted chocolate are in a lined electric skillet or slow cooker, and the chocolate has gotten thick, the chocolate has likely gotten too hot. If it has gotten too hot, it should not be used for dipping or molding. If it is thick, but not burnt, it can be used for fudge or you can add approximately 1 cup (235 ml) heavy cream to 1 pound (455 g) of chocolate and make a delightful ice cream topping.

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Wat e r I s C H o C o l at e ’ s e n e M y A drop or two of water can cause dreadful results. It can thicken the chocolate and make it unusable. Or, if the chocolate is usable, once the chocolate contaminated with water sets, the piece may have white streaks. All utensils and bowls should be thoroughly dried before adding and melting the chocolate. If using a double boiler, make sure that hot water, or even steam, does not get into the chocolate. Always wipe the bottom of the double boiler pan containing the chocolate before pouring to keep drops of water from dripping onto the chocolate. If the chocolate has gotten water in it, it should not be used for dipping or molding. It can be used as an ingredient in truffles, fudge, ganache, etc.

unused Melted CHoColate If, after dipping, molding, or making candy there is leftover chocolate, it can be reused in most cases. If the chocolate was used to dip strawberries, truffles, or candy centers, the chocolate may have become contaminated. When the chocolate is contaminated, it will not be nice to work with again. In this case, it is best to mix in a crunchy product such as pretzels, cereal, or commercial crunches and make a bark. If the chocolate was used for molding, the chocolate should be fine. Pour unused chocolate onto a sheet of parchment paper. Allow the chocolate to set completely. Break the set chocolate into pieces and put in a tightly sealed bag. Keep the bag at room temperature.

CleanIng PlastIC BoWls and squeeze Bottles Melting chocolate in the microwave in a microwave-safe plastic bowl is quick and easy. Another advantage is the cleanup. When you are finished working with chocolate, dump the excess chocolate or candy coating onto a sheet of parchment paper. Place the bowl in the freezer for a few minutes. After a few minutes, flex the plastic bowl to release the chocolate. There will be little chocolate left on the bowl to clean. The same technique can be used to clean squeeze bottles. Remove the cap from the squeeze bottle. Wash separately. Dump the excess chocolate or candy coating out onto a sheet of parchment paper. Place the squeeze bottle on its side in the freezer for a few minutes. After a few minutes, squeeze the bottle to release the chocolate. Wash the bottle in hot soapy water using a bottle cleaner.

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Tempering Chocolate The structure of chocolate is quite scientific and complex. Several pages can be written on the crystalline structure of chocolate. While this book does not delve into the complexities of chocolate, this section will give a brief description of why and how to temper chocolate. Tempering is a process of melting and cooling chocolate so that the finished chocolates have a wonderful mouth-feel and creamy texture. If the chocolate is simply melted, then molding or dipping is immediate, the finished candies may be dull, have streaks or speckles, or remain tacky. Chocolate not properly tempered will likely have a grainy or chalky texture. While the tempering process may seem somewhat simple, it will take practice to achieve a perfectly tempered piece of chocolate. If it is your first attempt at tempering, start with clusters, barks, or dipped treats. Molding chocolate is more difficult and should be undertaken after the tempering has been perfected. There are several ways to temper chocolate. The method of tempering will vary from one candy maker to the next. Some temper the chocolate on a marble slab, while others use a double boiler. Professionals often have tempering machines. The instructions included in this book are an easy method for beginners. This tempering method is achieved by “seeding” melted chocolate with a couple of blocks of unmelted chocolate. The unmelted chocolate introduces perfectly tempered chocolate that has stable crystals. The crystals help control the crystal structure in the melted chocolate. The seed chocolate must be in perfect temper or the chocolate will not temper properly. This means the added chunks should be free of bloom. Chunks of bloomed unmelted chocolate will add unstable crystals to the melted chocolate. Start with at least 1 to 2 pounds (455 to 905 g) of chocolate. Add 25 percent of unmelted chocolate (seed chocolate) to the melted chocolate. It is helpful to have additional seed chocolate on hand.

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Dark chocolate is ready for candy making when the chocolate’s temperature is 86°F–90°F (30°C–32°C). Milk and white chocolate are ready for candy making when the chocolate’s temperature is 84°F–87°F (29°C–31°C). If chocolate is used as an ingredient, such as in fudge, chocolate caramels, or truffle centers, it is not necessary to temper the chocolate.

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1 Chop the chocolate into chunks. Add three-fourths of the chunks to a microwave-safe container. Set aside the remaining one-fourths chunks. 2 Heat the chocolate for 20 seconds. Stir. Heat the chocolate for 20 more seconds. Stir. Continue microwaving only a few seconds at a time, stirring between each time, until the chocolate is nearly melted. Remove from the microwave when the chocolate is nearly melted. Stir until the chocolate is fluid. If the chocolate is lukewarm, the chocolate may not temper properly. It should be warm to the touch, not just lukewarm. However, take care not to scorch the chocolate! When the chocolate is melted, add the remaining unmelted chunks of chocolate. Stir to seed the chocolate. Insert a chocolate tempering thermometer. 3 Continue stirring the chocolate, including scraping the sides. Dark chocolate is at the proper temperature when the chocolate reaches 90°F (32°C). Milk or white chocolate is at the proper temperature when the chocolate reaches 87°F (31°C). Remove the chunks when it reaches the proper temperature and dip, mold, or use as desired. If the dark chocolate drops to lower than 86°F (30°C), stop, and temper the chocolate again. If the milk or white chocolate drops to lower than 84°F (29°C), stop, and temper the chocolate again. Once the chocolate reaches a temperature below the optimum working temperature, warm the chocolate again. This can be quickly achieved by placing the bowl in the microwave for a few seconds to warm. If the chocolate reaches above the peak temperature for working (90°F [32°C] for dark chocolate and 87°F [31°C] for milk or white), the chocolate tempering process must be repeated.

From left to right: White streaks caused by improper tempering Chocolate is dull Chocolate in perfect temper Chocolate too cool

White streaks or speckles White or grayish streaks and/or spots are caused by improper tempering. Most often these streaks and spots occur when not enough chocolate was used for seeding. Improper storage of the finished candies may also cause streaks. Chocolate should be stored at room temperature with low humidity.

Chocolate Is tacky or takes a long time to set Chocolate will not set up properly if the chocolate wasn’t tempered properly. This occurs when there was not enough seed chocolate, or if the chocolate’s temperature was higher than the optimal working temperature. Placing chocolate-dipped treats in the refrigerator to set may also cause the chocolate to remain tacky.

Tempering Tips ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

•   Chocolate comes in block or disk form.  •   Chocolate in block form, chopped into chunks, is easiest to  use when tempering. •   Small chocolate wafers can be used as well, but they get in  the way more often than the larger chunks when the chocolate is at its proper temper. •   If tempering seems intimidating, start with candy coating (see  page 21) to become familiar with how chocolate sets and should feel. While the taste of candy coating does not compare with chocolate, the workability and the finished look are similar. Candy coating is great for beginners!

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Molding Chocolate Molded chocolates look professional. They should have a high gloss and uniform shape. Choose a candy mold with a shiny cavity. The mold acts as a mirror to the chocolate. If the mold is dull, or has scratches or scuffs, the finished chocolate piece will be dull or have scratches or scuffs. Hundreds of shapes and sizes of chocolates can be made for a number of occasions. Filled candies can be made with nearly any type of candy mold. Chocolate bunnies are made from three-dimensional candy molds. Suckers in bright colors are made using sucker candy molds and candy coating. This section covers these techniques and more, using inexpensive plastic candy molds. Other molds, such as polycarbonate or silicone, can be used for these methods as well, but the technique may vary slightly. When filling candy molds, a spoon can be timeconsuming. Traditional candy makers may use their hands to fill the cavities. While this can be a practical and effective method of filling molds, it can be messy. The instructions included in this book show filling molds using squeeze bottles for candy coating or parchment cones and disposable pastry bags for chocolate. Additional molding instructions are given for painting details, lining a candy mold, creating suckers, and making three-dimensional candies. Candy coating or melted and tempered chocolate can be used in candy molds. Chocolate must be properly tempered when filling molds, or the chocolate will not come out of the molds, it will have white streaks, or it will remain tacky. Make sure each cavity is thoroughly dried before using. A tiny drop of water may cause the chocolate to seize or discolor, or make it difficult to remove the chocolate piece from the mold. The candy mold should be at room temperature when molding. If it is cold, the chocolate will set too quickly.

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tyPes oF Molds For CHoColate lightweight Plastic (below left) Candy molds made of a clear, lightweight plastic are the easiest molds to use, making them the best for beginners. They are inexpensive, and the mold can be gently flexed to release the chocolate. The clear plastic allows the candy maker to lift the filled mold and see whether there are any air bubbles. A clear mold also allows the candy maker to easily see the details for painting contrasting colors. Flexible, inexpensive candy molds are also available in white plastic. These molds withstand higher temperatures and can be used for hard candy as well as chocolates.

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Polycarbonate (page 34, right)

CleanIng Molds

Polycarbonate molds are heavy-duty plastic molds commonly used by professionals. They are sturdy and will last for hundreds of usages. If the chocolate is not properly tempered, it will be very difficult to remove the candy piece from polycarbonate molds. Some polycarbonate molds are magnetic. Magnetic molds are used in conjunction with chocolate transfer sheets. They will produce a professionally molded piece of candy with a lovely printed design on the top.

When using a candy mold over and over throughout the day, be sure to wipe it down with a soft, dry cloth to polish the mold and remove any excess chocolate scraps. It is not necessary to wash the candy mold in between uses. Mold cavities can be difficult to thoroughly dry, so it can be detrimental to wash the mold if it will be used again the same day. When done molding for the day, wash candy molds in hot water with a gentle soap. Thoroughly rinse with hot water. Dry the cavities, and the front and back of the mold. Then, lay flat to dry with the open cavities facing up. Do not wash candy molds in a dishwasher, as the mold may become distorted from the hot temperature.

silicone (page 34, center) Silicone molds provide candy pieces with the best detail. However, because the details may be deeper than plastic candy molds, the candy may be more difficult to release. Chocolate falls from a plastic or polycarbonate mold. To release the chocolate from a silicone mold, the mold is flipped over and the silicone cavity is pressed to invert the cavity and release the piece. Filled candies with a delicate chocolate shell may break. Silicone molds tend to be more flimsy than plastic molds. They may need to be placed on a flat plate or cookie sheet to prevent the chocolate from spilling.

usIng a squeeze Bottle When molding with candy coating, a squeeze bottle is a wonderful tool. The squeeze bottle allows control over the flow of the candy coating. If molding chocolate instead of candy coating, fill a parchment cone or disposable pastry bag with the tempered chocolate instead of using a squeeze bottle. Keep candy coating in a squeeze bottle fluid by following instructions on page 29. Clean squeeze bottles by following instructions on page 31.

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1 Melt candy coating in a square or rectangular microwave-safe plastic bowl. Pour the melted candy coating into the squeeze bottle.

2 It may be helpful to cut the tip of the squeeze bottle for a larger opening.

3 Fill the candy molds with the squeeze bottle.

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u s I n g a Pa s t ry B a g o r Pa r C H M e n t C o n e Melted candy coating can be poured into a squeeze bottle, pastry bag, or parchment cone for molding. Simply pour the melted candy coating into one of the containers. Chocolate that has been melted and tempered can be poured into a pastry bag or parchment cone. When the chocolate is at its proper temper, pour the tempered chocolate into the pastry bag and use immediately. Once the chocolate loses the proper temper, the chocolate should be removed from the bag or cone and will need to be tempered again. Chocolate flows quickly from a pastry bag or parchment cone. Place a sheet of parchment under the bag to collect dripping chocolate and keep cleanup minimal.

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using a disposable Pastry Bag Disposable pastry bags are inexpensive, convenient, and practical for chocolate.

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1 Melt candy coating or melt and temper chocolate. Form a cuff over your hand with the pastry bag. Pour melted chocolate into the cone.

3 Secure the twist with a rubber band or icing bag tie.

5 Fill the candy mold using the pastry bag.

4 Cut the tip to create a small hole.

2 Pinch all the sides together and twist the top of bag.

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Parchment paper is available in precut triangles. These triangles are formed into a cone. Parchment cones are ideal for chocolate-piped designs or piping chocolate details into candy molds. They can be thrown away when the project is completed, making cleanup easy. Because chocolate will be poured into the cone, it is important to try and make as small of a point as possible to avoid leaking. 1 The triangle is labeled A, B, and C.

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2 Fold corner A to meet corner B, twisting to form a cone. 3 Fold corner C to meet corner B, keeping the cone shape with a tight point. Align all three points. 4 Cross over corners A and C, making a “W” to ensure the seams of the cone overlap. Always keep the bottom point tight. Shift A and C up and down to ensure a tight point. When a tight point is made, tape the seam. 5 Melt candy coating or melt and temper chocolate. Pour melted chocolate into the cone. 6 Fold in the left side, then the right side. Fold down the middle, and continue to fold until you reach the top of the chocolate.

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Chilling

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If the chocolate piece is delicate, it may set too quickly in the freezer and crack when the chocolate is being removed. If the chocolate is breaking when it is removed, place the filled mold in the refrigerator instead of the freezer. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

BasIC MoldIng InstruCtIons 1 Make sure the candy mold is thoroughly dry. Melt candy coating or melt and temper chocolate. Pour melted candy coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or disposable pastry bag. Fill the candy mold, just to the top of the cavity. 2 Lift and tap the mold against the counter several times to smooth the top and remove any air bubbles. 3 If the mold is clear, lift the mold to see whether there are air bubbles. Take care to lift the mold straight up without rotating the mold so the chocolate does not seep. If there are air bubbles, use a brush to press the tiny holes.

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4 Use a spatula with a thin blade to scrape excess chocolate from the mold. 5 Place the filled mold in the freezer for a few minutes. The amount of time required depends on the mold thickness. A mold with a thin cavity will only take a few minutes, while a mold with a deep cavity may take 30 to 45 minutes. Place a couple layers of towels on the countertop. Invert the mold over the towels, holding the mold approximately 4" (10 cm) above the towels. If the mold is flexible, gently flex it to allow the chocolates to fall from the mold. If the mold is not flexible, gently tap the mold against the countertop to release the chocolate. If the chocolate doesn’t easily fall from the mold, place the mold in the freezer for a few more minutes.

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Pa I n t I n g d e ta I l s Create a molded piece of candy with details that stand out using contrasting colors of chocolate. In this technique, the cavities of the mold are painted with chocolate, then set to dry at room temperature before a contrasting color of chocolate is used to fill the mold. It is important that the color sets before adding the contrasting colors, or the chocolate will bleed. Candy coating, available in a variety of colors, can be used, or white chocolate can be colored using oil-based food color. 1 Make sure the candy mold is thoroughly dry. Melt candy coating or melt and temper chocolate. Using a fine brush, paint the details of the cavity in the mold. Allow each color to set before adding an adjoining color. Allow the details to set completely. Hold the mold up to the light. If light can be seen through the painted chocolate, add a touch more chocolate.

2 Melt a contrasting color of candy coating or melt and temper a contrasting color of chocolate. Fill the candy mold, filling just to the top of the cavity. If there are several cavities, it may be easiest to pour the melted candy coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or disposable pastry bag. Lift and tap the mold against the counter several times to smooth the top and remove any air bubbles. 3 If the mold is clear, lift the mold to see whether there are air bubbles. Take care to lift the mold straight up without rotating the mold so the chocolate does not seep. If there are air bubbles, use a brush to press the tiny holes. Use a spatula with a thin blade to scrape excess chocolate. Place the filled mold in the freezer for a few minutes. The amount of time needed in the freezer depends on the mold thickness. A mold with a thin cavity will only take a few minutes, while a mold with a deep cavity may take longer. Place a couple layers of towels on the countertop. Invert the mold over the towels, holding the mold approximately 4" (10 cm) above the towels. If the mold is flexible, gently flex it to allow the chocolates to fall from the mold. If the mold is not flexible, gently tap the mold against the countertop to release the chocolate.

Candy writers are an alternative to brushes when painting details. Simple squirt the melted candy from the candy writer tube into the cavity. Fine details should be painted with a brush, but larger areas can be painted using candy writers. Candy writers are ideal for children to use. Just remind them to only color details, and not fill the entire cavity with the candy from the tube. See page 28 for more information on using candy writers.

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suCker Candy Molds

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A chocolate sucker in a shape can make a fun treat for parties. Sucker molds have a cavity for the design as well as a long cavity for the stick. Be sure the sucker stick is placed deep into the design cavity to prevent the sucker stick from falling off the chocolate piece. Sucker sticks come in a variety of lengths and are available in paper, plastic, or wood. 1 Make sure the candy mold is thoroughly dry. Paint details if desired following instructions on page 39. Melt candy coating or melt and temper chocolate. Pour melted candy coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or disposable pastry bag. Fill the candy mold, filling just to the top of the cavity. Lift and tap the mold against the counter several times to smooth the top and remove any air bubbles.

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2 Insert a sucker stick so that it is at least three-fourths into the design cavity. Use your index finger to roll the stick so the stick that is in the design cavity is completely coated with chocolate. 3 If the mold is clear, lift the mold to see whether there are air bubbles. Take care to lift the mold straight up without rotating the mold so the chocolate does not seep. If there are air bubbles, use a brush to press the tiny holes. Place the filled mold in the freezer for a few minutes. The amount of time needed in the freezer depends on the mold thickness. A mold with a thin cavity will only take a few minutes, while a mold with a deep cavity may take longer. Place a couple layers of towels on the countertop. Invert the mold over the towels, holding the mold approximately 4" (10 cm) above the towels. If the mold is flexible, gently flex it to allow the chocolates to fall from the mold. If the mold is not flexible, gently tap the mold against the countertop to release the chocolate.

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3 Turn the mold back over. Use a spatula with a thin blade to scrape excess chocolate from the mold.

6 Start at the outer edge of the cavity and seal the candy center with melted candy coating or melted and tempered chocolate.

FIlled CandIes Filled molded candies are always a nice surprise, and they make great gifts. Select the candy center of your choice (pages 130 to 145) and follow these directions. 1 Set aside two sheets of parchment paper. Make sure the candy mold is thoroughly dry. Melt candy coating or melt and temper chocolate. Pour melted candy coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or disposable pastry bag. Fill the candy mold, filling just to the top of the cavity. 2 Lift and tap the mold against the counter several times to smooth the top and remove any air bubbles. If the mold is clear, lift the mold to see whether there are air bubbles. Take care to lift the mold straight up without rotating the mold so the chocolate does not seep. If there are air bubbles, use a brush to press the tiny holes. Invert the mold and allow excess chocolate to drip onto the sheet of parchment paper.

4 Place the mold face down on a clean sheet of parchment paper for a few minutes. 5 After a few minutes, turn the mold over and scrape again. Fill the mold with the desired candy center, filling nearly to the top, but leaving enough space for a thin chocolate layer on top of the center. The candy center should be at room temperature. A hot candy center may melt the chocolate, whereas a cold candy center may cause the shell to crack.

7 Scrape excess chocolate from the mold. If the candy center is visible after scraping, the cavity was filled with too much candy center. A bit more chocolate can be added to cover the candy center. Place the mold in the freezer for a few minutes until the candy feels cool. 8 Place a couple layers of towels on the countertop. Invert the mold over the towels, holding the mold approximately 4" (10 cm) above the towels. If the mold is flexible, gently flex it to allow the chocolates to fall from the mold. If the mold is not flexible, gently tap the mold against the countertop to release the chocolate.

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tHree-dIMensIonal Candy Molds

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Make three-dimensional candy pieces with special molds. Molds are clamped together and have a small opening where the chocolate can be added. The opening is filled with chocolate, then the mold is placed in the freezer for the chocolate to set. When set, the mold is removed from around the chocolate piece. Lightweight plastic molds for three-dimensional candies are commonly sold in a sheet that needs to be cut apart. After the mold is cut, there are typically notches on the mold that allow you to line up the cavities. Polycarbonate molds are made so the mold stays together with magnets. 1 Make sure the candy mold is thoroughly dry. If the mold is lightweight plastic and is one sheet, cut the mold apart to create two halves. Also cut the bottom to provide an opening.

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2 Paint details, if desired, following instructions on page 39. To prevent air bubbles, brush the mold cavities with chocolate. If the mold is lightweight plastic, clamp the two halves of the mold tightly together using binder clips. If the mold is polycarbonate, put the two mold halves together. The magnets will secure the halves together. 3 Melt candy coating or melt and temper chocolate. Pour melted candy coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or

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Hollow Candy

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•   Before  freezing,  allow  the  filled  mold  to set for 10 minutes. Flip the mold and allow excess chocolate to drip onto parchment paper. Then continue with step 4. •   Hollow candy will take 10 to 20 minutes to set in the freezer.

disposable pastry bag. Insert the bottle, cone, or pastry bag into the opening of the three-dimensional mold. Fill the candy mold, filling just to the top of the cavity. 4 If the mold is lightweight plastic, insert the mold into a block of Styrofoam to keep the mold upright. Polycarbonate three-dimensional molds stand upright on their own. Place the filled mold in the freezer. The freeze time will vary according to the thickness of the mold. A mold for a 2" or 3" (5 or 7.5 cm) threedimensional piece may only take 10 minutes in the freezer, while a large, 12" (30 cm) solid piece may take 40 to 60 minutes in the freezer. When the mold is cloudy, remove it from the freezer. Remove the binder clips and take the mold apart, carefully releasing the candy.

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5 If the molds are not tightly clamped, there may be a seam. Trim the seam using a paring knife. 6 If the base is not level, line a cookie sheet with a sheet of parchment paper. Heat the cookie sheet on a stove top, over the lowest heat. Rub the base of the candy piece on the parchment paper to level.

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MagnetIC Molds and CHoColate transFer sHeets Special molds allow a chocolate design to be transferred onto a professional-looking molded piece of chocolate. The mold comes with two parts. The first part is a metal sheet. The second part is the mold with open cavities. The mold has magnets embedded within it. When the two parts are put together, the mold is tightly secure.

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1 Cut a transfer sheet to fit the mold. 2 Place the transfer sheet, textured side facing down, on top of the mold. Place the metal sheet over the transfer sheet, securing it in place. 3 Melt chocolate candy coating or melt and temper chocolate. Flip the mold so the metal sheet is on the bottom. Fill the mold with the chocolate. If a filling is desired, follow steps for lining and filling molds on page 41.

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4 Scrape the top of the mold using a spatula with a long, thin blade. 5 Place the filled mold in the freezer for several minutes. Flip the mold so the metal sheet is on top. Remove the metal sheet. Peel back the transfer sheet. 6 Gently press the top of the chocolate to release the chocolate from the mold.

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CHoColate trouBlesHootIng Chocolate Clumps or “seizes”   •  Water or steam got into the chocolate   •  Chocolate became too warm when melting. It cooked  instead of melting and turned into a clump. Solution: If chocolate has clumped, it may not be salvageable. You may try adding vegetable oil to thin. If chocolate does not taste scorched, mix nuts into the seized chocolate and spoon mounds onto parchment paper.

dull Patches   •  Chocolate was removed from the mold prematurely   •  Real Chocolate was not tempered properly   •  Candy mold was cool when melted chocolate was added  to cavities   •  Chocolate mold was not clean and dry   •  The chocolate solidified too slowly   •  Fingerprints got on the chocolate Solution: Solid chocolate pieces with dull patches can be remelted.

air Bubbles   •  Mold was not tapped thoroughly   •  Chocolate was too thick or too cool   •  The edges or details of the mold are too sharp Solution: Avoid bubbles by sufficiently tapping the mold on the countertop. You may use a brush to get into the details and grooves.

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Condensation on the Finished Piece   •  Sugar bloom   •  Mold was left in the freezer too long   •  Candy left in the refrigerator or freezer before serving will  pick up condensation   •  Candy removed from the freezer was unwrapped before it  was completely thawed Solution: If chocolate has been stored in a cool place, let it come to room temperature before opening to minimize condensation.

Cracks on the Finished Pieces   •  Candy center was too cool when piped into lined mold   •  Chocolate shell was too thin   •  Some centers, such as marshmallow, can expand and may  cause the shell to crack   •  Candy was left in the freezer too long Solution: Solid chocolate pieces with cracks can be remelted.

White streaks on the Chocolate          

•  Chocolate solidified too slowly •  Chocolate was not tempered properly •  Water or steam affected the chocolate •  Chocolate mold was not clean and dry •  Chocolate has a sugar bloom (moisture has settled on the  chocolate) Solution: Solid chocolate pieces with white streaks can be remelted.

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Working with Cooked Candies and Sugar Stages This section covers the basic information you’ll need to know when cooking candies on the stove. It is important to use extreme caution. These temperatures get very hot and can cause major burns. I remember as a child, an associate of my mother’s was using a wooden spoon to stir her hot caramel. The wooden spoon broke in half and the side of her hand went into the hot caramel. I am still haunted by the huge blister and burn she had! Use sturdy utensils. Keeping a bowl of cold water nearby ensures you will be ready should any of the hot syrup touch you. Always hold on to pans with oven mitts. Keep countertops protected using hot pads and pour hot candies onto cookie sheets that are lined with a silicone mat. Recipes for cooked candies require your complete attention and are not suitable for making with children.

B e P r e Pa r e d

stIrrIng tHe Candy

Read through the recipe completely before beginning. Understand each of the steps before starting the candy. Often, ingredients are added at different temperature stages. All of the ingredients should be measured out and ready to go before you begin. Tools and equipment, such as a lined pan, sprayed candy molds, or other candymaking tools, should be ready to go before starting the recipe. It can take several minutes to reach the desired temperature, but those last few degrees can come quickly. Watch the thermometer temperature frequently. It’s not a good idea to start any other involved project, candy related or not, when cooking candy on the stove.

Follow the directions very carefully. Stir when the recipe calls for stirring, but do not stir if the recipe doesn’t state to stir. Stirring can lead to a sugary-grainy texture in some candies, while other candies need to be stirred constantly. A sturdy, silicone spatula or wooden spoon works well for stirring hot candies. A high-quality thermometer with a stainless steel protective housing case can serve as a stirring device as well.

Work In Ideal teMPeratures Ideally, it is best to work in low humidity. If you live in an area with high humidity, a dehumidifier can be beneficial. The optimal temperature should be 68°F–70°F (20°C–21°C).

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Wa s H I n g d o W n sugar Crystals As candy is cooked on the stove, sugar crystals may form on the sides of the pan and can become mixed into the hot syrup. To remove the crystals, use a damp brush and start just above the syrup. Brush upward toward the lip of the pan. Rinse the brush in a bowl of water. Remove excess water from the brush with a clean towel, and repeat. Some candies are constantly bubbling and rising. In this case, it is difficult and dangerous to try and remove sugar crystals. Do not scrape the pan when pouring these candies onto a marble slab or into a pan, or the formed crystals may become mixed with the cooked candy.

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use tHe ProPer sIze s a u C e Pa n Many of the candy recipes require large saucepans because the mixture doubles in size when boiling or additives may affect the bubbling. The saucepan should be a heavy-duty, thick saucepan so the candy is evenly cooked. However, using a saucepan that is too large with only a small amount of candy may cause inaccurate thermometer readings.

testIng tHe Candy tHerMoMeter Throughout the book I suggest that you test the thermometer for accuracy before cooking the candy. This is one of the most important steps to ensure success in the recipe. The readings on a thermometer vary from one day to the next; therefore, the thermometer should be tested on the day the candy will be made. Overcooking the candy will result in candy that is harder than intended. Undercooking the candy will result in candy that is too soft, never sets

properly, or will not hold its shape. Another key factor when using a candy thermometer is to ensure the bulb or probe does not touch the bottom of the pan. The reading should come from the center of the candy. 1 Fill a 2-quart (1.9 L) saucepan half full with water. Place a lid on the pan. Heat on high until the water boils. 2 Remove the lid. Insert the thermometer. Leave the thermometer in the pan for several minutes. Water boils at 212°F (100°C). If the thermometer reads 212°F (100°C), cook the candy exactly as the recipe says. If the thermometer is reading 214°F (102°C), add 2 degrees to the recipes instructions. Therefore, if the recipe says to cook to 238°F (114°C), cook to 240°F (116°C) instead. If the thermometer is reading 209°F (98°C), subtract 3 degrees from the recipe instructions. Therefore, if the recipe says to cook to 238°F (114°C), cook to 235°F (111°C) instead.

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testIng tHe sugar state The sugar state describes the consistency of the sugar when cooking candies. Testing the sugar state isn’t necessary when a thermometer is used, but it is helpful and ensures your candy will set appropriately if the thermometer used isn’t accurate. Dropping the hot candy into ice water also allows you to test the flavor. Flavors and extracts vary tremendously in potency. After flavorings, extracts, or oils are added to the candy, drop a bit of the hot candy into ice water. Remove the candy from the ice water and taste to see whether additional flavoring is needed. To test the sugar state, drop 1 teaspoon (5 ml) of the hot candy into a bowl of ice water to quickly cool the candy and test the consistency. Allow the candy to cool in the ice water a few seconds. Remove the sample using your fingers. Test the consistency by comparing it with one of the sugar state definitions below.

thread 225°F–234°F (108°C–112°C)

soft Ball 234°F–240°F (112°C–116°C)

Candies that have been cooked to thread stage will produce a thread between your fingers.

Soft-ball candies will be soft when rolled into a ball. Some candies, such as soft caramel, will not keep the shape, while others, such as fudge, will be soft and will hold the shape. Cook the following candies to the soft-ball stage: • Soft caramels  • Fudge  • Southern pralines

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• Soft fondant • Maple candy

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Firm Ball 240°F–248°F (116°C–120°C)

soft Crack 270°F–295°F (132°C–146°C)

Firm-ball candies will hold their shape, but still remain soft when squeezed. Cook the following candies to the firm-ball stage:

Soft-crack candies will bend slightly, then break. Cook the following candies to the soft-crack stage:

• Caramel  • Firm Fondant 

• Hard candy 

• Toffee

• Taffy  • Divinity

Hard Ball 250°F–268°F (121°C–131°C)

Hard Crack 295°F–310°F (146°C–154°C)

Candies that have been cooked to the hard-ball stage will be very firm and slightly pliable.

Candies that have a hard-crack will be very hard, then snap when broken. Cook the following candies to the hard-crack stage: • Hard candy 

• Brittles

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C l e a n I n g Pa n s C o at e d W I t H H a r d e n e d C a n d y Place saucepans in a sink and fill with very hot water to dissolve the sugar crystals. Sugar dissolves very easy, making the pans quick to clean. For stubborn stuck-on candy, fill the pan two-thirds full of water. Place the filled

pan on the stove and boil the water for a few minutes. The boiling water should dissolve the crystals and soften candy around the rim.

l I n I n g a Pa n W I t H Pa r C H M e n t Pa P e r Many of the candy recipes require mixing, cooking, then pouring the mixture into a pan. Lining a pan with parchment paper allows the candy to be easily removed from the pan. It also makes for easy cleanup. The parchment

should extend above the height of the pan so the parchment containing the candy slab can be easily lifted and removed from the pan.

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1 Cut a sheet of parchment to fit the pan. The width of the paper should be the exact width of the pan. The length of the parchment paper should be the length of the pan, the height of the pan x 2, plus an additional 6" (15 cm).

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Therefore, a 7" x 7" x 2" (18 x 18 x 5 cm) pan should be lined with a parchment sheet that is 7" x 17" (18 x 43 cm). Basically, the parchment sheet should fit snuggly in the pan with the bottom and two sides covered with parchment.

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2 Use a tool with a flat edge, such as a cookie spatula, to tightly form the parchment on the sides. 3 Pour the candy into the lined pan. Allow the candy to set completely. When the candy is set, use a table knife or a tool with a flat edge to loosen the two sides of the candy not lined with parchment.

4 Hold onto the parchment and lift the candy from the pan. 5 Flip the candy onto the work surface with the parchment facing up. Peel back the parchment paper. Cut the candy slab as directed in the recipe.

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D i p p e D T r e aT s , B a r k s , anD ClusTers

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p

ractically anything tastes great dipped in

chocolate. This section begins with general dipping instructions and tips and includes instructions and recipes to dip some of the most common chocolate-covered treats, such as strawberries, pretzels, and sandwich cookies. learn how to add decorations by using chocolate transfer sheets, drizzling contrasting stripes, and adding sprinkles and sugars. This section also includes instructions for making barks and clusters, quite possibly the simplest candies to make. Barks and clusters are made by spreading chocolate thin or spooning chocolate into mounds. Often ingredients such as nuts, pretzels, or hard candies are added for crunch. The mixture can be spread onto parchment paper, then broken into pieces for a bark candy. For clusters, simply spoon the mixture into candy cups, or onto parchment paper. The candy can also be spooned into candy molds for shaped pieces. recipes for some delicious combinations are included in this section. all of

the bark recipes can be made into clusters. The cluster recipes have larger pieces of a crunchy item and may not be suited for barks.

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General Dipping instructions Dozens of snacks and treats are available at the grocery store, just waiting to be coated in chocolate. use the following instructions to dip any treats not covered in this book. For truly unforgettable treats, try dipping unique items such as cooked bacon, potato chips, popcorn, or gummy candies. Treats can be dipped in milk chocolate, semisweet chocolate, dark chocolate, white chocolate, or colored white chocolate. Candy coating can be used for a quick, easy treat. if real chocolate is used, the chocolate must be tempered when the treats are dipped. The shelf life will vary depending on the treat that is dipped. always look at the best-by date on the package. if the dipped treat is completely coated in chocolate, the treat should be fine for up to four weeks. if the dipped treat is not completely coated in chocolate, the treat may

have a shorter shelf life. Fresh fruits have a significantly shorter shelf life. For example, chocolate-covered strawberries are best eaten the day they are dipped, while chocolate-covered pretzels are good for up to four weeks.

Swirl Dipping Tool a round swirl tool is used for dipping smaller items, such as nuts, raisins, bonbons, or truffles. Melt candy coating or melt and temper real chocolate. Drop the treat into the melted chocolate. using a swirl dipping tool, completely coat the treat with chocolate. lift the treat from the chocolate using the same tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. scrape the dipping tool along the rim of the bowl to remove excess chocolate from the tool. slide the dipped treat onto a sheet of parchment paper to set. a spatula with a thin blade can be slid under the treat to remove it from the dipping tool. allow the treat to set at room temperature.

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F l aT S paT u l a D i p p i n g T o o l a tool with a flat edge is used for dipping larger pieces such as marshmallows, potato chips, crackers, or cookies. Melt candy coating or melt and temper real chocolate. Drop the treat into the melted chocolate. using a flat spatula dipping tool, push the treat down into the chocolate so that it is completely immersed. lift the treat from the chocolate using the dipping tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. Drag the bottom of the tool against the rim of the bowl to remove excess chocolate from the tool. place the dipped treat on a sheet of parchment paper to set. a spatula with a thin blade can be slid under the treat to slide it off of the dipping tool. allow the treat to set at room temperature.

HalF-DippeD TreaTS When only half of the treat will be dipped in chocolate, such as dried fruits, pretzel rods, candy canes, or fortune cookies, a special tool is not needed. simply hold onto the end of the treat that will not be chocolate covered and dip the other end into melted candy coating or melted and tempered chocolate. Hold the treat over the bowl of melted chocolate and allow the excess chocolate to drip into the bowl. scrape the bottom of the treat against the rim of the bowl to remove excess chocolate from forming a puddle around the bottom. set the dipped treat on a sheet of parchment paper. allow the treat to set at room temperature.

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Chocolate-Covered strawberries Dipped strawberries have been an indulgent treat for several decades. strawberries taste great dipped in milk, semisweet, or white chocolate. When shopping, choose plump, fragrant strawberries with a bright green, fresh-looking stem. keep the strawberries refrigerated until you are ready to dip. next, wash and thoroughly dry the strawberries before dipping them in the chocolate. strawberries dipped in chocolate should be kept in the refrigerator until they are ready to be served.

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You will neeD

SHelF liFe, STorage, anD giFT giving

• 1 pound (455 g) milk, semisweet, or white • approximately 50 strawberries

1 Wash strawberries in cold water. place the strawberries on paper towels and pat dry with paper towels. allow the strawberries to thoroughly dry before dipping. note: it is very important to wash and thoroughly dry the strawberries before they are dipped. a drop of water may cause the chocolate to thicken or cause streaking. 2 Melt candy coating or melt and temper real chocolate. Hold on to the top of the strawberry and immerse into the melted chocolate. Gently shake your hand over the bowl of melted chocolate to allow excess chocolate to fall back into the bowl. place the dipped strawberry on parchment paper to set. When set, place the strawberries uncovered on a tray in the refrigerator.

Chocolate-covered strawberries are best when eaten the day they are dipped and no more than 24 hours after they are dipped. Chocolatecovered strawberries do not freeze well. keep chocolate-covered strawberries in a single layer on a tray in the refrigerator. The chocolate-covered strawberries keep best when they are left uncovered in the refrigerator. Be sure the refrigerator does not have any strong odors, or the chocolate may pick up the smell. Take the strawberries out of the refrigerator about 30 minutes to an hour before serving to allow them come to room temperature. Dipped strawberries should be left at room temperature no longer than a couple of hours. strawberries dipped in chocolate are a perfect accompaniment for nearly any type of gathering. serve them as a simple but elegant light dessert, have them take center stage at a dessert table, present them alongside a decadent piece of chocolate cake, or simply serve them for a romantic treat for two. The strawberries can be made a few hours before the event. Chocolate-covered strawberries make a lovely gift. Be sure the recipient can enjoy them on the day they are delivered so they taste fresh, sweet, and delicious. The dipped strawberries can be set on a tray or placed in candy boxes. plastic inserts are available that fit in the candy boxes. The inserts are sized to fit dipped strawberries and prevent the juices from staining the box.

Tuxedo strawberry •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

3 if desired, add sprinkles or nuts to the chocolate-coated strawberries immediately after they are placed on the parchment before the chocolate sets. after the chocolate sets, stripe the dipped strawberries with a contrasting color of melted candy coating or melted and tempered chocolate. see page 66 in this section for more instructions on adding decorations to dipped treats.

To make a tuxedo strawberry, dip the strawberry in white chocolate. allow the white to dry. Hold the dipped strawberry at an angle, and dip into melted milk chocolate on both sides to form a “v.” pipe bowtie and buttons using semisweet chocolate.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Makes 50 strawberries

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Crackers and sandwich Cookies store-bought crackers or cookies dipped in chocolate make a fantastic, quick treat. Depending on the size and shape, these treats could be considered cookies or candies. add color to the treat by dipping the cracker in colored chocolates, use chocolate transfer sheets, or decorate with contrasting colors of chocolate. lemon sandwich cookies are delicious dipped in white chocolate, while chocolate and peanut butter sandwich cookies are yummy in white, milk, or semisweet chocolate. Buttery crackers also taste great in chocolate. The salt, butter flavor, and chocolate are tasty together. Graham crackers are delicious in milk or semisweet chocolate. recipes are included for some of my favorite crackers and cookies dipped in chocolate. Make your own cookie/cracker/chocolate combination. Visit the grocery store cracker and cookie aisles for inspiration and discover a new treat combination.

BaSic inSTrucTionS

1

1 Melt candy coating or melt and temper real chocolate. Drop the cookie or cracker into the melted chocolate. using a dipping tool, push the cookie or cracker down into the chocolate so that it is completely immersed.

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You will neeD • 1 pound (455 g) milk chocolate • 18 graham crackers

2 lift the treat from the chocolate using the dipping tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. Drag the bottom of the tool against the rim of the bowl to remove excess chocolate from the tool.

2

3 place the dipped treat on a sheet of parchment paper to set. 4 if desired, add sprinkles, nuts, an edible lay-on, or place a transfer sheet on the chocolate-coated treat immediately after it is placed on the parchment before the chocolate sets. another easy decorating technique is to pipe decorations using a contrasting color of melted candy coating or melted and tempered chocolate. see page 66 in this section for more instructions on adding decorations to dipped treats.

3

5 When the treat is completely set, use kitchen scissors to trim the excess chocolate from the bottom of the chocolate treat. Take care not to touch the top of the chocolate or fingerprints will show. Wear food-handling gloves to prevent fingerprints.

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DippeD graHam crackerS Graham crackers dipped in chocolate are classic treats. expand upon this traditional treat by using cinnamon grahams or by sandwiching marshmallow cream (recipe page 178) between two graham crackers before dipping. 1 Melt milk chocolate candy coating or melt and temper real milk chocolate. 2 Drop the graham cracker into the melted chocolate. using a dipping tool, push the cracker down into the chocolate so that it is completely immersed. 3 lift the cracker from the chocolate using the dipping tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. place the dipped cracker on parchment paper to set. 4 add decorations, if desired. Makes approximately 18 crackers

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DippeD pepperminT crackerS

peanuT BuTTer SanDwicH cookieS

The surprisingly delicious combination of round buttery crackers with mint-flavored semisweet chocolate makes these crackers a minty family favorite.

store-bought peanut butter sandwich cookies may be dipped in chocolate, or make your own peanut butter sandwich cookies by spreading peanut butter between two butter crackers. For an extra gourmet treat, replace peanut butter with hazelnut-chocolate spread.

1. Melt semisweet chocolate candy coating or melt and temper real semisweet chocolate. 2 Add 15 drops of peppermint oil. Stir to blend. 3 Drop a cracker into the melted chocolate. using a dipping tool, push the cracker down into the chocolate so that it is completely immersed. lift the cracker from the chocolate using the dipping tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. 4 place the dipped cracker on parchment paper to set. add decorations, if desired. Makes approximately 45 dipped crackers

1 spread peanut butter or hazelnut spread between two butter crackers. set aside. 2 Melt milk chocolate candy coating or melt and temper real milk chocolate. 3 Drop the filled cracker into the melted chocolate. using a dipping tool, cover the cracker with melted chocolate. lift the cracker from the chocolate using the dipping tool. Tap the tool against the bowl to allow excess chocolate to fall back into the bowl. 4 place the dipped sandwich cookie on parchment paper to set. add decorations, if desired. Makes approximately 30 dipped sandwich cookies

You will neeD

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You will neeD

• 1 pound (455 g) semi-sweet chocolate

• 1 pound (455 g) milk chocolate

• 45 round butter crackers

• 60 round butter crackers

• 15 drops peppermint oil

• peanut butter or hazelnut-chocolate spread

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SHelF liFe, STorage, anD giFT giving

cookieS or crackerS on a STick use sandwich cookies or the peanut butter sandwich cookie recipe to make a treat on a stick. simply press a sucker stick into the cookie and dip into melted chocolate. sandwich cookies stuffed with extra-thick filling work best for this recipe. 1 Gently insert a stick into the filling of the cookie. The stick should go three-fourths up into the cookie. if the cookies are breaking or if the stick does not fit in between the cookie, twist the cookie to separate the cookie into two pieces. Dip the end of the sucker stick in melted chocolate. Gently press the dipped end of the stick onto the top of the cookie that has the filling. add a bit more chocolate on top of the stick. Center the other side of the cookie on the dipped stick. allow the chocolate to completely set before dipping.

Chocolate-covered crackers are fresh-tasting for up to four weeks. However, check the best-by date. if the date is less than four weeks, the treat is fresh only up to the best-by date. keep chocolate-covered crackers and cookies in an airtight container. The treats can be placed in layers in the container with parchment paper between each layer. store the container at room temperature for up to four weeks. Crackers and cookies dipped in chocolate freeze well. Follow instructions for freezing chocolates on page 19. Chocolate-dipped cookies and crackers have become very trendy with the popularity of dessert and well-dressed party tables. These treats are simple to create and can add color to the table, especially when they are decorated with chocolate transfer sheets. placing each dipped cookie in a candy cup adds a bit of sophistication to these simple treats. Because the treats have a long shelf life, the treats can be made a couple weeks before the party, making them ideal if there is a lot of other things to do the day of the party. Dipped cookies on a stick placed in a cellophane bag make a wonderful little party favor. Finally, consider taking a tray of dipped cookies and crackers when traveling to a party. Candy boxes are available for nearly any size and amount of dipped cookies or crackers. a stack of dipped cookies in a cellophane bag looks lovely and is an economical gift. placing squares of food-grade tissue paper between each cookie keeps the tops from getting scuffed. Cookies on a stick wrapped individually in cellophane bags make a great treat for school.

2 Melt milk chocolate candy coating or melt and temper real milk chocolate. Hold on to the stick and immerse the cookie in the melted chocolate. lift the cookie and tap the stick on the rim of the bowl to allow excess chocolate to fall back into the bowl. scrape the bottom of the cookie along the rim of the bowl. place the dipped cookie on parchment paper to set.

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Dipped pretzels The salty-sweet combination of a pretzel coated in chocolate creates a timeless treat. instructions are included for hard pretzel rods and pretzel twists. Watch for fun pretzel shapes around holidays. see also caramel-coated pretzels on page 113. 1

preTzel TwiSTS Twisted pretzels are commonly available in three sizes: bite size, standard size, and large sourdough pretzels. When dipping pretzel twists, a special prong dipping tool is used to make the process clean and efficient. The two prongs fit through the holes in the pretzel, making it easy to remove the pretzel from the bowl of melted chocolate. The instructions show dipping the mini twist pretzels. Follow the same instructions when dipping standardsize or large sourdough pretzels. 1 Melt candy coating or melt and temper real chocolate. Drop a pretzel into the melted chocolate. using a prong dipping tool, push the pretzel down into the chocolate so that it is completely immersed.

2 lift the pretzel from the chocolate using the dipping tool. Tap the tool against the side of the bowl to allow excess chocolate to fall back into the bowl. 3 place the dipped pretzel on a sheet of parchment paper to set. if desired, add sprinkles or nuts to the chocolate-coated pretzels before the chocolate sets. Or wait until the first layer of chocolate is set and pipe decorations using a contrasting color of melted candy coating or melted and tempered chocolate. see page 66 for more instructions on adding decorations to dipped treats.

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Makes approximately 125 bite-size pretzels, 45 standard-size pretzels, or 20 large sourdough pretzels

You will neeD • 1 pound (455 g) milk, semisweet, or white chocolate • pretzel twists • sprinkles or nuts, optional

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preTzel roDS rods dipped in chocolate are quicker to make than the pretzel twists. a long, rectangular bowl is ideal for dipping large, thick pretzel rods. The pretzel rods can also be dipped using a tumbler glass. The glass should be about the height of the pretzel. The chocolate can be melted in a microwave in the glass, but be sure to stir often when melting to avoid overheating.

1 Melt candy coating or melt and temper real chocolate. Hold on to one end of the pretzel rod. spoon melted chocolate onto the pretzel rod, leaving the end uncoated.

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2 Tap the pretzel against the rim of the bowl to allow excess chocolate to drip back into the bowl. When no longer dripping, scrape the bottom of the pretzel against the bowl to remove excess chocolate. 3 place the dipped pretzel on a sheet of parchment paper to set. if desired, add sprinkles or nuts before the chocolate sets. Or, wait until the first layer of chocolate is set and stripe the chocolate using a contrasting color of melted candy coating or melted and tempered chocolate. see page 66 for more instructions on adding decorations to dipped treats.

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Makes approximately 50 large pretzel rods or 250 mini pretzel sticks

You will neeD • 1 pound (455 g) milk, semisweet, or white chocolate • pretzel rods or sticks • sprinkles or nuts, optional

SHelF liFe, STorage, anD giFT giving

keep chocolate-covered pretzels in an airtight container with parchment paper between layers. store the container at room temperature. pretzels dipped in chocolate freeze well if proper freezing procedures are followed (see page 19). Dipped pretzels are ideal for parties. They can be made a couple of weeks ahead of time, can be dipped in any color of melted chocolate to add a punch of color, are quick and easy, and guests love them! setting a few bowls of dipped pretzels throughout the room provides a treat just waiting to be devoured. a jar of pretzel rods with vibrant sprinkles adds instant color to a dessert or party table. Cellophane bags are available in sizes to fit one, two, six, or a dozen dipped pretzel rods and allow affordable packaging for gift giving. Fill a glass jar for a perfect vessel to hold dipped mini pretzel twists. Dipped sourdough pretzels lined up in a box are sure to put a smile on the recipient’s face.

Chocolate-covered pretzels are freshtasting for up to four weeks, or up to the best-by date on the package.

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adding Decorations to Dipped Treats cHocolaTe TranSFer SHeeTS a chocolate transfer sheet can be placed atop any dipped treat that has a flat surface. 1 Cut the transfer sheet slightly larger than the treat. it does not have to be exact. For example, if using a round cookie, it is not necessary to cut the transfer sheet into a circle.

3 use your index finger to manipulate the flow of the chocolate into the shape desired. 4 Allow the chocolate to set for 25 to 30 minutes. When set, peel back the chocolate transfer sheet.

2 Dip the treat in melted candy coating or melted and tempered chocolate. place the treat on parchment paper. immediately place the cut transfer sheet, texture-side-down, on top of the dipped treat.

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STriping wiTH a conTraSTing color 1 Dip the treat in melted candy coating or melted and tempered chocolate. allow the dipped treat to completely set. line the treats up on a sheet of parchment paper. Make a parchment cone following the directions on page 37. Melt candy coating or melt and temper chocolate. pour chocolate into a parchment cone. Cut a small opening on the parchment cone. pipe stripes by squeezing the chocolate while moving your hand back and forth.

DecoraTing wiTH canDY wriTerS 1 Dip the treat in melted candy coating or melted and tempered chocolate. allow the dipped treat to completely set. Melt candy in the candy writers following the directions on page 28. pipe designs onto the dipped treat.

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aDD nuTS, SprinkleS, a n D e D i B l e l aY- o n S 1 Dip the treat in melted candy coating or melted and tempered chocolate. place the treat on parchment paper. immediately add sprinkles, nuts, or edible sugar or icing decorations.

DouBle DippeD (Two-Tone) 1 Dip the treat in melted candy coating or melted and tempered chocolate. allow the dipped treat to completely set. Melt candy coating or melt and temper a contrasting color of chocolate. place a glove on your hand. Hold on to the dipped treat and dip half of the treat in the contrasting color of chocolate. remove the piece quickly so the chocolate from the first dipping doesn’t melt.

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DippeD TreaTS TrouBleSHooTing

Dipped Treats are Dull

perfectly dipped treats will have a smooth finish with a subtle shine. pop any air bubbles immediately after dipping and before the chocolate sets. The base of the dipped treat should have a minimal amount of puddled chocolate.

Dipped Treats Have white Streaks White streaks are caused by using chocolate that is not properly tempered or chocolate that is contaminated. see page 32 for chocolate tempering instructions and page 33 for troubleshooting. When items are dipped in chocolate, residue or part of the item may begin to mix and contaminate the chocolate, causing streaking. To avoid contamination, dip the item as fast as possible, getting it in and out of the chocolate quickly.

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Dipped treats are duller characteristically than treats that are molded because they set up slowly at room temperature. Keeping the room at 72°F (22°C) or cooler will allow the pieces to set quickly. if shinier pieces are desired, the dipped treats can be placed in the freezer to set. Touching the treat may also cause fingerprints and dull spots. Wear food-handling gloves to avoid fingerprinting treats.

Dipped Treats are Sticky sticky chocolate can be caused by chocolate that is not properly tempered. see page 32 for chocolate tempering instructions and page 33 for troubleshooting. Chocolatedipped treats placed in the refrigerator will have a sticky outer shell. store dipped treats at room temperature. The

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exception is dipped strawberries. Chocolate-covered strawberries will often become sticky because the strawberries contain a lot of moisture. For best results, dip strawberries no more than a few hours before serving.

Dipped Treat Has Thick puddle around the Base a thick base is caused by chocolate dripping off the sides and puddling around the treat. To avoid excess chocolate around the base, tap the dipping tool against the rim of the bowl until chocolate no longer drips from the treat. slide the dipping tool against the rim of the bowl to remove any excess chocolate from the dipping tool. if the chocolate still puddles once it is on the parchment, use the dipping tool to slide the dipped treat to a clean area of the parchment paper until the chocolate no longer puddles. Trim away excess chocolate with a pair of kitchen scissors. Take care to make sure you do not cut the treat under the chocolate.

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Crunchy Barks easy, crunchy barks are practical for gift giving. Barks can be made quickly, are pretty, and are economical. One batch of bark will fill several candy boxes or bags. The typical volume ratio for barks is twice the amount of chocolate to crunchy food items.

BaSic inSTrucTionS 1 lay a sheet of parchment paper on the countertop or line a 17" x 12" (43 x 30 cm) sheet pan with parchment. avoid using smaller sheet pans, as they may make the bark thick and difficult to score or break into pieces. in a microwavesafe bowl, melt candy coating, or melt and temper real chocolate. add crunch.

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Chopped nuts •••••••••••••••••••••••••••••••••••••••••••

if a recipe calls for chopped nuts, chop the nuts in small pieces. Do not use the finely chopped nut crumbs because they can make barks and clusters crumbly.

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2 stir until the ingredients are thoroughly combined. spread the mixture onto parchment paper. spread thin and as even in thickness as possible. The thinner the mixture is spread, the easier it is to cut the bark into pieces.

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3 if squares of bark are desired, allow the candy to set at room temperature for several minutes. When the chocolate is no longer shiny, hold a dough cutter perpendicular to the work surface, or use a pizza cutter and score the bark. 4 allow the candy to set for several more minutes. When the candy is completely set, break apart the scored pieces. The bark can also be broken into pieces (and not scored) for a variety of random shapes and sizes. 3

Molded Crunch ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

The crunch mixture can be spooned into a candy mold. if using a mold with a lot of detail, add a little less crunchy product.

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commercial crunch variations (listed from top to bottom) • 11/2 cups (210 g) toffee crunch combined with 1 pound (455 g) milk chocolate • 11/2 cups (210 g) peppermint crunch combined with 1 pound (455 g) white chocolate • 11/2 cups (48 g) tiny crisp rice combined with 1 pound (455 g) milk chocolate • 11/2 cups (210 g) key lime crunch combined with 1 pound (455 g) white chocolate • 11/2 cups (210 g) espresso crunch combined with 1 pound (455 g) dark chocolate • 11/2 cups (210 g) lemon crunch combined with 1 pound (455 g) white chocolate

commercial cruncHeS several commercial crunches are available at candy supply stores. peppermint crunch is one of the more popular varieties. These finely chopped pieces of red and green candies mixed with white chocolate are festive for the holidays and addictive. another favorite is toffee crunch. small pieces of toffee combined with milk or dark chocolate makes a quick candy for toffee lovers. Commercial crunches will vary in piece size. The same crunch can also vary from batch to batch. sometimes the pieces will be large, while other times the pieces will be small or even fine crumbs of crunch. if smaller pieces are desired, the crunch can be crushed into smaller pieces by placing it between two jelly roll pans and smashing them together.

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SweeT anD SalTY Bark Melt 1 pound (455 g) milk chocolate candy coating or melt and temper milk chocolate. Stir in 1/2 cup (56 g) chopped pretzels and 1/2 cup (73 g) chopped peanuts.

SweeT anD SpicY Bark Melt 1 pound (455 g) milk chocolate candy coating or melt and temper milk chocolate. add 3/4 teaspoon (1.5 g) cayenne pepper and 1 teaspoon (2.3 g) cinnamon. Stir in 11/2 cups (48 g) tiny crisp rice.

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layered Barks These barks are pretty and delicious. allow each layer to just set at room temperature before adding the next layer. Do not try to hurry the process by putting the first layer in the freezer or refrigerator to set. This may cause the layers to separate when broken or cut into pieces. recipes are included for a peppermint layer bark and a peanut butter layer bark. 1

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3 allow the candy to set at room temperature for several minutes. Melt the candy coating, or melt and temper real chocolate for the top layer. if the recipe calls for adding a crunchy food product, add it now. When the chocolate on the first layer is no longer shiny, spread the melted chocolate on the top.

5 allow the candy to set at room temperature for several minutes. use a pizza cutter or a dough cutter to score the bark. When the candy is completely set, break apart the scored pieces.

BaSic inSTrucTionS 1 Line a 17" x 12" (43 x 30 cm) sheet pan with parchment paper or lay a sheet of parchment paper on the countertop. Melt candy coating, or melt and temper real chocolate. add the crunch if the recipe calls for adding a crunchy food product. stir until the ingredients are thoroughly combined. pour the mixture onto the parchment paper. 2 spread the bark to fill the pan, or if on parchment, spread thin and as even in thickness as possible.

4 if the candy is in a sheet pan, use a dough cutter to loosen all sides of the pan. lift the parchment out of the pan.

Timing •••••••••••••••••••••••••••••••••••••••••••

Do not wait too long for the first layer to set. if the first layer has completely set, the layers may come apart. •••••••••••••••••••••••••••••••••••••••••••

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c r u n c H Y- p e a n u T T Y B a r k

p e p p e r m i n T l aY e r e D B a r k

This bark is an easy way to emulate a peanut butter cup. The addition of peanut butter to the chocolate makes this candy extra creamy and soft. The cut pieces are quick to show fingerprints, so take extra care when handling them.

For the mint bark, it is important to use paramount Crystals. The crystals are added to keep the chocolate soft and creamy. Without paramount Crystals, the chocolate layers may come apart. also, the layers may break apart if the semisweet layer sets before the white layer is added.

1 Melt the white chocolate in a microwave-safe bowl. 2 stir in the peanut butter and the chopped peanuts. spread the mixture onto parchment paper as thinly and evenly as possible.

3 Melt the milk chocolate. stir in the peanut butter. 4 When the peanut butter layer is nearly set, spread the milk chocolate mixture on the top.

1 Melt the dark chocolate. stir in the peppermint oil and paramount Crystals. spread the dark chocolate onto parchment paper as thinly and evenly as possible. Melt the white chocolate. When the dark chocolate layer is nearly set, spread the white chocolate on the top. immediately sprinkle peppermint pieces on top of the white chocolate. Makes approximately 40 2" x 2" (5 x 5 cm) pieces

Makes approximately 40 2" x 2" (5 x 5 cm) pieces

You will neeD

You will neeD

• 1 pound (455 g) white chocolate

• 1 pound (455 g) dark chocolate

• 3/4 cup (195 g) peanut butter

• 15 drops peppermint oil

• 1 cup (145 g) chopped peanuts

• 1 tablespoon (15 g) Paramount Crystals

• 1 pound (455 g) milk chocolate

• 1 pound (455 g) white chocolate

• 1/2 cup (130 g) peanut butter

• 11/2 cups (210 g) chopped peppermint pieces

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Tiger Barks Chocolate stripes are piped onto a contrasting color of warm chocolate, and then the candy is marbleized using a knife. The chocolate for the stripes should be melted and ready to go before the bottom chocolate layer is spread. Work quickly through each step to ensure the chocolate doesn’t set up while marbleizing.

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3 pour the chocolate for stripes into a parchment cone. pipe stripes onto the spread-chocolate layer.

5 Continue dragging the knife until the chocolate is marbleized.

BaSic inSTrucTionS 1 Melt approximately 1/4 pound (115 g) of candy coating or melt and temper real milk chocolate for stripes. Set aside. Melt 1 pound (455 g) of a contrasting color of candy coating or melt and temper chocolate. pour the mixture onto parchment paper.

4 Drag a paring knife through the stripes, moving from left to right. Drag the knife through in the other direction, moving from right to left.

2 spread the mixture thin.

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6 allow the chocolate to set until nearly firm. When the chocolate is no longer shiny, score with a pizza cutter or a dough scraper. When completely set, break apart the scored chocolate.

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peanuT BuTTer Tiger Bark

minT Tiger Bark

Melt 1 pound (455 g) white chocolate and combine it with 3/4 cup (195 g) peanut butter (or peanut butter coating). Stripe with 1/4 pound (115 g) milk chocolate.

Combine 1 pound (455 g) light green chocolate with 15 drops peppermint oil. Stripe with 1/4 pound (115 g) dark chocolate.

HazelnuT Bark Melt 1 pound (455 g) milk chocolate and combine with 1/2 cup (112 g) filbert (hazelnut) paste. Stripe with 1/4 pound (115 g) dark chocolate.

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Clusters Mounds of candy with a combination of chocolate and a crunchy product are called clusters. Typically, clusters contain large pieces of crunchy items, such as whole nuts. spreading chocolate with large pieces is a bit more difficult. spooning mounds is easier and makes an attractive piece of candy. The typical volume ratio for clusters is twice the amount of chocolate to crunchy food item. if using a candy mold, use a little less crunchy food to allow the chocolate to move freely around the mold cavity. When making clusters, it is important to work fast or the candy coating may set up in the bowl before all the clusters have been made, or if real chocolate is used, the chocolate’s temperature may have gone lower than it should. it is helpful to have a second set of hands to make the spooning process efficient and quick. if a second

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set of hands is not available and you are using candy coating, the mixture can be placed in the microwave and reheated for just a few seconds to melt the candy coating. if using real chocolate and the chocolate is below the temperature that it should be, the chocolate will need to be tempered again. it is okay for the added ingredients to be in the bowl with the chocolate when tempering for a second time. More real chocolate may be needed to seed the bowl (see page 32 for more information on tempering).

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BaSic inSTrucTionS 1 lay a sheet of parchment paper on the countertop. Melt candy coating, or melt and temper real chocolate. add crunchy products.

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2 stir until the ingredients are thoroughly combined. spoon mounds of the candy onto the parchment paper.

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The mixture can also be spooned into candy cups.

For the most perfect shape, the clusters can also be spooned into a candy mold. after the mold is filled, place the mold in the freezer. allow the candy to set for several minutes.

caramel pecan cluSTerS

rockY roaD cluSTerS

Melt 1 pound (455 g) milk chocolate candy coating or melt and temper milk chocolate. Combine 1 cup (140 g) caramel bits and 1/2 cup (55 g) chopped pecans. Add to chocolate and stir to combine.

Melt 1 pound (455 g) milk or semisweet chocolate candy coating or melt and temper milk or semisweet chocolate. Stir in 1 cup (42 g) marshmallows (homemade, page 179, makes the best rocky road) and 1/2 cup (55 g) chopped pecans.

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H aY S T a c k S

Deluxe nuT cluSTerS

Melt 1 pound (455 g) white candy coating or melt and temper white chocolate. Stir in 3/4 cup (195 g) peanut butter. Add 3/4 cup (109 g) chopped peanuts. Stir until the peanuts are combined, then add 5 ounces (140 g) chow mein noodles.

Melt 1 pound (455 g) milk or semisweet chocolate candy coating or melt and temper milk or semisweet chocolate. Stir in 1 cup (145 g) deluxe mixed nuts

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SHelF liFe, STorage, anD giFT giving Most barks and clusters have a shelf life of four to six weeks. The ingredients used with the chocolate may affect the shelf life. Be sure the best-by date on all ingredients is for as long as you intend to keep the candy. store the barks and clusters in an airtight container at room temperature. if you’d like to keep the barks longer than six weeks, place the barks and clusters in the freezer. Wrap the airtight container with a couple layers of plastic wrap and place in the freezer. allow the container to set out at room temperature to completely thaw before removing the plastic wrap and opening the container. Barks are an easy treat that can be made several days ahead. Barks are perfect (and addicting) for munching during the course of a party. Clusters are also a welcome treat at parties. a batch of bark will fill several small cellophane bags or candy boxes, making them affordable and ideal for gifting. Do not place different flavors of barks in the same container, as the flavors, especially barks containing mint or peanut butter, will combine. instead, place each type of bark in its own bag or box and arrange in a basket.

FruiT anD nuT cluSTerS Combine 1 pound (455 g) melted white or dark chocolate combined with 1/2 cup (60 g) dried cranberries, 1/2 cup (65 g) chopped dried apricots, 1/2 cup (65 g) chopped dried pineapple, 1/2 cup (69 g) chopped pistachios, and 1/2 cup (73 g) chopped almonds.

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fudge

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f

udge is a dense, rich candy with a velvety texture.

can also be hard to obtain. Making cooked fudge

There are three types of fudge recipes within this

requires time, lots of stirring, and proper preparation.

section: no-cook fudge, fudge with marshmallow,

This is the most difficult fudge to make, but when

and traditional fudge. The recipes for no-cook fudge

cooked properly, it has the most delicious rich flavor

contain minimal ingredients and can be made in

and creamy texture. Beginners may find it best to start

five minutes. These recipes are also easier on the

with the easy fudge recipes or marshmallow cream

hands, as they don’t require the extensive amount of

recipes, then work up to the traditional cooked

stirring that cooked fudge demands. easy fudge has

recipes. Whichever recipe you use, choose high-

a slightly different flavor and texture than cooked

quality ingredients. If the recipe calls for chocolate,

fudge, but when time is of the essence, easy fudge

use high-quality chocolate that melts in your mouth.

is a delicious indulgence. The second type of fudge

Variations and add-ins to many of the recipes are

is fudge containing marshmallow cream or marsh-

included. Create your own recipe by adding flavor-

mallows. The fudge recipes using marshmallow still

ings, nuts, dried fruits, and crunches to any of the

require cooking on the stove, but the addition of the

fudge recipes. Add these ingredients during the final

marshmallow creates a lighter fudge and requires

stirring process. Adding the stir-ins during cooking

less stirring. The third type, traditional fudge, is hard

will likely give undesirable results, because flavorings

to beat with its rich flavor and creamy texture, but it

will cook out, and nuts and crunches may scorch.

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easy fudge The recipes in this section are easy recipes that do not require cooking. They are made by melting chocolate and stirring in ingredients, such as sweetened condensed milk or honey. The addition of these ingredients keeps the fudge creamy. These fudge recipes are more dense and not as silky as the cooked fudges, but are still delicious. Mixing the fudge requires only a few minutes. These recipes result in a quick and nearly effortless candy, making them great for kids, days when you don’t have a lot of time, or when you’re not up for the constant stirring required by traditional fudge. Basic instructions 1 Cut a sheet of parchment paper and line the pan.

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2 Place chopped chocolate in a microwave-safe bowl. Microwave the chocolate on medium heat for 30 seconds. Stir. Continue heating for 20 seconds. Stir. Continue heating the chocolate until only a few chunks remain, stirring every 20 seconds. Add nuts if desired. 3 Add the remaining ingredients.

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7 When the fudge is set, run a dough cutter along the two sides that are not lined to loosen the fudge. Lift the parchment from the pan. 8 Cut the fudge using a dough cutter.

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4 The mixture will immediately thicken. Stir until all the ingredients are incorporated. 5 Spread the mixture into the lined pan.

do not add ingredients such as maple syrup, peanut butter, or melted chocolate to any of the recipes in this book. They will change the working properties. Also, do not add perishable items such as fresh-cut fruits. This will cause the fudge to quickly spoil.

6 use a spatula to smooth the top of the fudge. Allow a few hours to set.

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Easy chocolatE FudgE

Easy nut FudgE

This recipe calls for milk chocolate, but semisweet chocolate can be used instead. Or, to create a fudge with wonderful flavor, use 1/2 pound (225 g) milk chocolate and 1/2 pound (225 g) semisweet chocolate. Popular variations of this fudge, such as easy Nut fudge, Mint fudge, and Rocky Road fudge, are included in this section. Create your own variations by substituting your favorite extract flavor for the vanilla extract and/ or adding stir-ins, such as nuts, candy crunches, mini marshmallows, or dried fruit.

Try this fudge recipe using chopped mixed nuts, black walnuts, or pecans to create a gourmet fudge with nuts. for just a touch of nuts, add 1/2 cup (72 g). use whole nuts if you prefer large chunks or chop the nuts for a subtle crunch. When using chopped nuts, take care not to add a lot of very fine nut crumbs, which may change the consistency of the fudge.

1 Line a 7" (18 cm) square pan with parchment paper. Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate in the microwave. When melted, add the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting.

1 Line a 7" (18 cm) square pan with parchment paper. Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate in the microwave. When melted, stir in the nuts. Add the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 36 pieces

Makes 36 pieces

you Will nEEd you Will nEEd

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• 1 pound (455 g) chopped milk chocolate

• 1 pound (455 g) chopped milk chocolate

• 1/2 cup (72 g) nuts

• 1 teaspoon (5 ml) vanilla extract

• 1 teaspoon (5 ml) vanilla extract

• 1 14-ounce (425 ml) can sweetened condensed milk

• 1 14-ounce (425 ml) can sweetened condensed milk

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you Will nEEd

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• 1 pound (455 g) chopped semisweet chocolate

• 1 pound (455 g) chopped milk chocolate

• 1/2 teaspoon (2.5 ml) peppermint oil

• 1/2 cup (55 g) chopped pecans

• 1 14-ounce (425 ml) can sweetened condensed milk

• 1 cup (42 g) miniature marshmallows • 1 teaspoon (5 ml) vanilla extract • 1 14-ounce (425 ml) can sweetened condensed milk

Mint FudgE Peppermint oil is used to flavor the chocolate. Peppermint extract is less potent and may be used as a substitute for peppermint oil. use approximately 11/2 teaspoons (7.5 ml) of flavor if extract is used. 1 Line a 7" (18 cm) square pan with parchment paper.

rocky road FudgE Make this easy fudge to achieve the classic combo of chocolate, marshmallow, and nuts. 1 Line a 7" (18 cm) square pan with parchment paper.

2 Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate in the microwave. 3 When melted, add the peppermint oil and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. 4 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting.

2 Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate in the microwave. 3 When melted, stir in the pecans and marshmallows. Add the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. 4 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting.

Makes 36 pieces

Makes 36 pieces

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Easy PEanut ButtEr FudgE This simple and creamy fudge has a strong peanut butter flavor. Crunchy peanut butter or a 1/2 cup (112 g) of chopped peanuts can be substituted for fudge with a crunch. 1 Line an 8" (20.5 cm) square pan with parchment paper. 2 Place the peanut butter candy coating in a microwave-safe bowl and melt. 3 When melted, add the honey and peanut butter. The mixture will immediately thicken. Stir until all the ingredients are incorporated.

Easy PEanut ButtEr cuP FudgE Many love the combination of chocolate and peanut butter. This fudge is delicious, easy, makes a generous amount, and is very pretty. It is made by layering the easy Chocolate fudge recipe with the easy Peanut Butter fudge recipe. 1 Line a 9" (23 cm) pan with parchment paper. 2 Place the peanut butter candy coating in a microwave-safe bowl and melt.

4 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 49 pieces

you Will nEEd • 2 pounds (900 g) peanut butter candy coating • 3/4 cup (255 g) honey • 11/2 cups (390 g) peanut butter, divided

you Will nEEd

• 1 pound (455 g) chopped milk chocolate

• 2 pounds (900 g) peanut butter candy coating

• 1 teaspoon (5 ml) vanilla extract

• 3/4 cup (255 g) honey

• 1 14-ounce (425 ml) can sweetened condensed milk

• 1 cup (260 g) peanut butter

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you Will nEEd • 1 pound (455 g) chopped white chocolate • 2 tablespoons (28 g) butter • 3/4 cup (90 g) walnuts, toasted and chopped • 2 teaspoons (10 ml) maple flavor

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• 1 14-ounce (425 ml) can sweetened condensed milk

M a P l E Wa l n u t F u d g E This recipe makes an incredibly creamy fudge. The key is to use a delicious, mild white chocolate. If the white chocolate is superb on its own, it will make a wonderful maple fudge. If the white chocolate has a very strong flavor, it will likely overpower the fudge.

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1 Line a 7" (18 cm) square pan with parchment paper. 2 Place the chopped chocolate and the butter in a microwavesafe bowl and melt.

3 When melted, add the honey and 1 cup (260 g) of the peanut butter. The mixture will immediately thicken. Stir until all the ingredients are incorporated. Spread the mixture in the lined pan. 4 Place the chopped chocolate in a microwave-safe bowl and melt. When melted, stir in the remaining 1/2 cup (130 g) peanut butter. Add the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. Spread the mixture on top of the peanut butter layer.

3 When melted, stir in the walnuts. Add the maple flavor and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients are incorporated. 4 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 36 pieces

5 When the mixture is set, run a knife along the two sides of the pan that are not lined. Lift the parchment out of the pan. Cut the fudge with a dough cutter. Makes 64 pieces

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fudge with Marshmallows or Marshmallow Cream The fudge recipes in this chapter have ingredients that are cooked on the stove and then the hot mixture is poured into a bowl containing marshmallows or marshmallow cream and other ingredients. When pouring the hot mixture, it is important to resist scraping the pan or the fudge may be grainy. Cooked fudge recipes containing marshmallow cream require little stirring, while cooked fudge without marshmallow requires vigorous stirring for 10 to 15 minutes. for a softer fudge, cook the syrup to 238ºf (114ºC). for a fudge that is more firm, cook to 242ºf (117ºC). Be sure to test your thermometer before cooking the fudge. Thermometer readings may vary from day to day.

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2 In a large mixing bowl, combine the marshmallows or marshmallow cream, chocolate, peanut butter, and flavors or any other ingredient that will not be heated on the stove. If nuts are desired, add the nuts to this bowl as well.

3 Mix the ingredients that will be cooked on the stove, stirring until the ingredients are incorporated. Cook according to the recipe instructions (usually 240ºf [115ºC]). Resist stirring while the fudge is cooking.

Basic instructions 1 Line a pan with parchment paper.

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4 When the fudge is cooked to the appropriate temperature, remove the pan from the stove and allow the bubbles to subside.

7 Work quickly and spread the mixture into the lined pan.

5 Pour the hot mixture into the mixing bowl containing the marshmallow. do not scrape the bowl or sugar crystals may be mixed in, causing the fudge to be grainy.

9 Allow the fudge to set for a couple of hours until firm. use a dough cutter along the two sides that are not lined with parchment to loosen the fudge. Lift the parchment sheet. Cut the fudge with a dough cutter.

8 use a spatula to smooth the top of the fudge.

6 With a clean, long-handled spoon, stir the fudge. Continue to stir the fudge until the ingredients are thoroughly incorporated.

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you Will nEEd • 2 cups (168 g) marshmallow cream • 3 cups (525 g) chopped semisweet chocolate • 1 teaspoon (5 ml) vanilla extract • 2 cups (455 g) firmly packed light brown sugar • 1 cup (200 g) granulated sugar • 1 cup (235 ml) heavy whipping cream • 1/2 cup (112 g) butter

rich chocolatE FudgE This recipe makes it easy to obtain a creamy fudge with a silky texture; however, this fudge may be grainy if instructions are not followed. It is important to resist stirring while the fudge is cooking. Sugar crystals form on the sides of the pan, so it is also important to resist scraping the bowl when pouring the hot syrup into the bowl of marshmallow cream and chocolate. 1 Line an 8" (20.5 cm) square pan with parchment paper. 2 In a large mixing bowl, combine the marshmallow cream, chopped chocolate, and vanilla. Set aside.

3 In a heavy, 4-quart (3.8 L) saucepan, combine the brown sugar, granulated sugar, whipping cream, and butter. Stir until the ingredients are incorporated. Stop stirring after the ingredients are incorporated. 4 Heat over medium heat to 240°f (115°C). Remove the pan from the heat. Allow the bubbles to subside. 5 Pour the hot mixture into the mixing bowl containing the marshmallow cream, chocolate, and vanilla. do not scrape the pan when pouring. Stir until the ingredients are incorporated. 6 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 49 pieces

PEanut ButtEr FudgE Classic peanut butter fudge is always a favorite. The addition of marshmallow cream makes this peanut butter fudge lighter in color and texture than the easy Peanut Butter fudge recipe (page 88). 1 Line a 7" (18 cm) square pan with parchment paper. 2 In a mixing bowl, combine the peanut butter, marshmallow cream, and vanilla.

(continued)

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3 In a heavy, 3-quart (2.8 L) saucepan, combine the sugar and evaporated milk. Stir until the sugar and evaporated milk are incorporated, then stop stirring. Cook to 240°f (115°C). Remove from the heat and allow the bubbling to subside. 4 Pour the hot mixture into the mixing bowl with the peanut butter, marshmallow cream, and vanilla. do not scrape the pan when pouring. Stir until smooth.

you Will nEEd • 1 cup (260 g) peanut butter • 2 cups (168 g) marshmallow cream • 1 teaspoon (5 ml) vanilla extract • 2 cups (400 g) granulated sugar • 2/3 cup (155 ml) evaporated milk

5 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 36 pieces

you Will nEEd • 2 cups (84 g) miniature marshmallows • 12 ounces (263 g) chopped white chocolate • 1/2 cup (60 g) chopped walnuts • 2 teaspoons (7 ml) maple extract • 2 tablespoons (28 g) butter • 2/3 cup (155 ml) evaporated milk • 11/2 cups (300 g) granulated sugar • 1/4 teaspoon (1.3 ml) salt

M a P l E Wa l n u t F u d g E This fudge recipe has a white chocolate base. Choose a white chocolate with a mild flavor so it won’t overpower the other flavors. 1 Line an 8" (20.5 cm) square pan with parchment paper. 2 In a large mixing bowl, combine the marshmallows, white chocolate, walnuts, and maple extract. 3 In a heavy, 3-quart (2.8 L)saucepan, combine the butter, evaporated milk, sugar, and salt. Cook over medium heat until the mixture reaches 240°f (115°C). Remove from the heat.

4 When the bubbles subside, pour the hot mixture into the mixing bowl containing the marshmallow, chocolate, walnuts, and maple extract. Resist scraping the bowl when pouring the hot syrup. Stir until all ingredients are incorporated and the chocolate and marshmallows are melted. 5 Spread the mixture in the lined pan. Allow the mixture to set until firm before cutting. Makes 49 pieces

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Traditional Cooked fudge Traditional cooked fudge is the creamiest of the recipes. It is important to allow plenty of time when cooking fudge. There are three steps when cooking traditional fudge recipes: cook the ingredients on the stove, let the mixture rest for approximately an hour, and then stir vigorously. To ensure the fudge is creamy and smooth in texture, it’s very important to keep the following points in mind. • In step 1, put the ingredients in a heavy saucepan that will hold at least double the amount. It is important to only stir until the ingredients are incorporated. After they are incorporated, resist stirring until step 3. • In step 2, gently move the fudge off the stove and let the fudge rest until it reaches a temperature of 120°f (49ºC). Keep the thermometer in the pan, but do not stir or even move the thermometer. do not pour the mixture and begin stirring if the mixture is warmer than 120°f (49ºC), or the fudge may be grainy when set.

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• Finally, in step 3, remove the thermometer and pour the mixture into a mixing bowl and stir. do not scrape the pan when pouring the mixture, even though there will be quite a bit of fudge remaining in the pan. If you do scrape the pan, the fudge will have a grainy texture. When stirring, stir vigorously until the fudge thickens. This may take several minutes to obtain the right consistency. If you stop even for just a minute, the mixture may begin to set, and the fudge may be grainy. When it is about ready, it will have lost some of its shine and will thicken. do not continue to stir after it has thickened, or it may become crumbly and you won’t be able to spread it in the pan.

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Basic instructions 1 Mix the ingredients on the stove, stirring until the ingredients are incorporated. Cook according to the recipe's instructions (usually 240ºf [115ºC]). don’t stir while the fudge is cooking. 2 After the fudge reaches the temperature specified in the recipe, remove it from the stove. Leave the thermometer in the pan. do not stir. Leave the fudge undisturbed until it

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cools to 120ºf (49ºC), which may take an hour or two. As the fudge is cooling, line a pan with parchment paper, or butter the pan using softened butter. 3 Remove the thermometer. Pour the fudge mixture into a large mixing bowl. Resist scraping the pan, or the fudge may be grainy. Add flavoring.

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4 With a clean, long-handled wooden spoon, stir the warm fudge. 5 Continue to stir the fudge until it begins to lose its gloss and is nearly firm. It is important to dedicate several undisturbed minutes to stirring.

6 When the fudge is nearly firm, quickly fold in any add-in ingredients, such as nuts, crunches, marshmallows, etc., stirring the mixture vigorously. 7 When it is nearly firm, work quickly and spread the mixture into the lined pan.

8 Allow the fudge to set for a couple of hours until firm. Run a knife along the two sides that are not lined with parchment to loosen the fudge. Lift the parchment sheet. 9 Cut the fudge with a dough cutter.

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• Because the pan will not be scraped, there will be waste. If you want to save it, scrape the sides and bottom of the pan into a separate bowl. This extra can be warmed in the microwave for a yummy topping for ice cream. get a clean spoon before stirring the fudge in the mixing bowl. do not use the contaminated spoon. • To cut down on the hand stirring, pour the cooled mixture into a mixer and beat at the lowest speed. When the fudge begins to become creamy, stop the mixer and finish beating using a wooden spoon. Be sure the mixer is on the very lowest speed to emulate hand mixing. Mixing the fudge in a mixer on a medium or high speed will make the fudge set up too quickly, causing a grainy texture.

important note: Thermometer readings may vary from one day to the next. Check your thermometer for accuracy (see page 49) on the day the fudge is made.

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you Will nEEd • 31/2 cups (700 g) granulated sugar • 11/2 cups (263 g) chopped dark chocolate • 3/4 cup (175 ml) heavy whipping cream • 3/4 cup (175 ml) whole milk • 1/4 teaspoon (1.3 ml) salt • 1 tablespoon (15 ml) light corn syrup • 6 tablespoons (85 g) butter • 1 teaspoon (5 ml) vanilla extract

traditional chocolatE FudgE This rich, chocolate fudge is creamy and delicious. Addins such as nuts, marshmallows, and dried fruits can be stirred in just before spreading the mixture in the pan. To create additional flavors, the vanilla extract can be substituted with peppermint, coffee, or any other extract. 1 Line an 8" (20.5 cm) square pan with parchment paper. 2 In a heavy, 4-quart (3.6 L) saucepan, combine the sugar, chocolate, whipping cream, milk, salt, corn syrup, and butter. Cook over medium heat, stirring occasionally until the chocolate is melted.

3 After the chocolate has melted, stop stirring. Cook to 240°f (115°C). Remove from the heat. Leave the thermometer in the pan. Let the fudge set until the temperature reaches 120°f (49ºC). 4 When cool, pour the mixture into a mixing bowl. do not scrape the sides, or the fudge will become grainy. 5 Add the vanilla and stir vigorously using a long-handled wooden spoon. When the mixture has lost some of its gloss and has thickened, pour the mixture into the lined pan. Allow the mixture to set until firm before cutting. Makes 49 pieces

nut FudgE Add chopped mixed nuts, black walnuts, or pecans to create rich, nutty fudge. follow the recipe for Traditional Chocolate fudge above, adding 2 cups (290 g) of nuts just before spreading the mixture in the pan. If you prefer a nuttier fudge, add more nuts. use whole nuts or chopped, but avoid fine nut crumbs, which may change the consistency of the fudge.

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FudgE trouBlEshooting and additional tiPs fudge should be firm, smooth, and creamy. A fudge with an undesirable consistency is usually caused by stirring, overcooking, or undercooking. unfortunately, for recipes other than the traditional fudge, once the fudge is cooked it can’t be fixed. However, if the fudge is too soft to cut, use the fudge as a candy center. If the fudge is firm enough to roll into balls, roll the fudge and dip the balls into a melted candy coating or melted and tempered chocolate for a delicious candy center. If it is very soft, it can be put in a bag and used as a filling for chocolate-lined candy molds. The easy fudge recipes in this book are excluded from these troubleshooting guidelines. These guidelines are for fudges where ingredients are cooked on the stove.

grainy Fudge fudge with a grainy texture is one of the most common problems. This happens for number of reasons, most commonly from scraping the pan or stirring. When making fudge recipes with marshmallow cream or marshmallows, the hot syrup is cooked on the stove and poured over the marshmallow and other ingredients. If the pan is scraped when pouring the hot syrup, the crystals formed on the sides of the pan may be added, causing the fudge to be grainy. When making traditional fudge recipes, first and foremost, only stir when the recipe instructs. The fudge should be stirred in the beginning to mix the ingredients. The fudge should not be stirred again until it has cooled to approximately 120ºf (49ºC). Once the fudge has cooled, stir for several minutes, until the fudge begins to lose its gloss and is nearly firm. If the fudge is stirred when it is too warm or if it was not stirred enough, the fudge may be grainy. If the spoon used to stir ingredients in the beginning of cooking was not washed and was used to stir the cooled fudge, the fudge may be grainy.

crumbly Fudge If the fudge is crumbly, the fudge may have been overcooked. Check your thermometer for accuracy (see page 49) on the day the fudge is made. A crumbly fudge can also be caused by overbeating.

soft Fudge Soft fudge is typically caused by undercooking. Check your thermometer for accuracy (see page 49) on the day the fudge is made. using margarine instead of real butter may cause the fudge to be too soft. If you made the Traditional Chocolate fudge recipe (page 96) and the fudge is too soft, the fudge may not have been stirred enough.

traditional Fudge Fix An advantage of making the traditional fudge recipe is that if it is grainy, too soft, or crumbly (not burnt), you can put the fudge back on the stove and try again. In most cases, you can salvage the fudge. Before you try again, test the thermometer for accuracy. Place the fudge on the stove with about 3/4 cup (175 ml) of water. Follow step 1 on page 94 for making the fudge. The water will boil out, and the fudge mixture remains. Continue following the rest of the steps. The flavoring will also cook out, so add the flavoring again. This technique will not work for fudge recipes containing ingredients other than flavorings that were not cooked on the stove (recipes containing marshmallow cream, etc.).

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• Cut slabs or pieces of fudge using a pizza cutter or a dough cutter. A dough cutter with a metal blade is ideal for cutting the fudge when firm chunks like nuts or crunches are mixed in. Hold the blade perpendicular to the work surface, cutting straight down into the fudge. • Create your own variations of fudge by adding nuts, crunches, marshmallows, or other ingredients. Or ingredients can be sprinkled onto the fudge as soon as it is spread in the pan. If sprinkling on top of the fudge, work quickly before the fudge sets. • A pan divider (see page 11) is ideal for making fudge, as it allows you to vary the thickness of fudge. Before spreading the fudge in a lined pan, place the divider in the pan and slide the divider to change the thickness of the fudge.

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fudge Bites fudge bites are created by taking shaped pieces of fudge and dipping them in melted chocolate. The hard chocolate shell slightly compromises the texture of the creamy fudge, but these fun shapes are delicious and simply adorable for gift giving or parties! dipping the cut fudge pieces in melted candy coating or melted and tempered chocolate keeps the fudge from drying out. Choose any of the fudge recipes to make these fun treats. use a larger pan than the recipe instructs to achieve thinner fudge pieces. After the fudge has set, cut it into squares or cut using cookie cutters. Cookie cutters that are 1" to 2" (2.5 to 5 cm) are ideal for bite-size treats.

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1 Mix a batch of fudge. Line a pan with parchment paper and spread the mixture in the pan so that the fudge is approximately 1/2" (1.3 cm) thick. Allow the fudge to set completely. When the fudge is firm, remove the fudge from the pan and use a cookie cutter to cut shapes. Cut the shapes as close together as possible.

2 Melt candy coating or melt and temper real chocolate. Place the cut fudge piece on a flat dipping tool. Spoon melted chocolate over the fudge. Slide the chocolatecoated fudge treat onto a sheet of parchment to set. If desired, place a chocolate transfer sheet on top of the melted chocolate (see page 66 for directions) or add details with contrasting colors of melted candy coating or melted and tempered real chocolate (see page 67 for directions).

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shElF liFE, storagE, and giFt giving fudge is best served within a week. As soon as the fudge has cooled, wrap the mixture with plastic wrap. do not cut the fudge until the fudge is ready to serve. The fudge should always be wrapped with plastic wrap to keep it fresh and creamy. Keep fudge wrapped tightly in plastic wrap, then place the fudge in an airtight container for up to a week. To keep the fudge longer than a few days, place the fudge in an airtight container in the refrigerator for 2 to 3 weeks. fudge should be kept at room temperature for no more than a couple of hours unwrapped. fudge dries out quickly and will begin to lose the creamy texture if left out for much longer than an hour or two. An alternative is to create fudge bites that are dipped in chocolate (see page 98). Making fudge bites preserves the creaminess of the fudge and they are easy to serve.

If presenting the fudge as a gift, the fudge should be given in one slab wrapped in plastic wrap, rather than individual pieces, as the pieces will dry out quickly. Another alternative is to pour the fudge into food-grade plastic containers. Some containers are designed for fudge and fit into a candy box for a lovely presentation. Spread the fudge in the container. Wrap the filled container with plastic wrap before setting it in the candy box. An alternative to wrapping the filled container with plastic wrap is to coat the fudge with a layer of melted candy coating or melted and tempered chocolate. The chocolate layer prevents the fudge from drying out. While it isn’t typical for fudge to have a chocolate layer, it makes a nice presentation and adds a hint of texture to the fudge. Keep the layer of chocolate thin so the fudge retains a creamy texture when you bite into it.

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his section includes basic recipes to make

rich, chewy caramels. The caramels can be wrapped in waxed paper or plastic wrap, or dipped in melted candy coating or melted and tempered real chocolate. The finished caramels are firm enough to be dipped, but are soft when you bite into them. This section also includes recipes for soft caramels and recipes using caramel to create delicious treats such as caramel chocolate-covered apples and pretzels, caramel pecan patties, and more.

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Basic caramel Instructions Use these general cooking instructions for the caramel recipes that follow. You can vary the viscosity of the caramels by adjusting the cooking temperature. For hard caramel, remove the pan from the heat when the temperature is 4 to 6 degrees higher than the instructions indicate. For a soft caramel, remove the pan from the heat when the temperature is 6 to 8 degrees lower than the instructions indicate. soft caramels should be used in candy molds lined with chocolate or as a dessert topping as they are not firm enough to hold their shape. It is important to test your thermometer for accuracy on the day the caramel will be cooked (see page 49) to ensure your caramels will be the appropriate temperature.

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4 Pour the caramel into the parchmentlined pan. allow the caramel several hours to firm. 5 Use a dough cutter to loosen the sides that are not lined with parchment. lift the parchment out of the pan. 6 cut the caramel using a buttered dough cutter. Keep the caramels from touching one another after they are cut or they will begin to stick together.

Basic instructions 1 line a pan with parchment paper. 2 In a 4-quart (3.8 l) saucepan, melt the butter, then add the brown sugar, stirring until the butter, and sugar are well combined. stir in the remaining ingredients except flavorings or nuts. 102

3 cook the mixture to the recipe’s instructions (usually 248°F [120°c]), stirring constantly. When the caramel reaches the appropriate temperature, remove the pan from the stove. allow the bubbling to subside. stir in the flavorings and nuts.

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Buttery caramels This recipe is quite possibly my favorite of all my grandmother’s candy recipes. The caramel is easy to make, buttery, and chewy. These caramels are delightful on their own or are wonderful dipped in chocolate and sprinkled with sea salt. Use this caramel recipe for caramel Pecan Patties (page 110), to wrap apples or pretzels, or use in any candy recipe that calls for caramel. The additional caramel recipes included in this chapter use this caramel recipe but are modified to give a variety of flavors, including chocolate, and caramel with nuts. 1 line an 8" (20 cm) pan with parchment paper. 2 In a 4-quart (3.8 l) saucepan, melt the butter over medium heat. 3 stir in the brown sugar, salt, and corn syrup. add the sweetened condensed milk. cook the mixture to 248°F (120°c), stirring constantly. 4 When the caramel reaches 248°F (120°c), remove the pan from the stove. allow the bubbling to subside. stir in the vanilla. 5 Pour the caramel into the parchment-lined pan. allow the caramel several hours or overnight to firm. lift the parchment out of the pan. cut the caramel using a buttered dough cutter.

You Will need • 1 cup (225 g) butter • 2¼ cups (510 g) light brown sugar • Pinch of salt • 1 cup (235 ml) light corn syrup • 1 14-ounce (425 ml) can sweetened condensed milk • 1 teaspoon (5 ml) vanilla extract

makes 49 pieces

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salted caramels

espresso caramels

caramels are made using the Buttery caramels recipe, then dipped in melted chocolate. Before the chocolate is set, the dipped caramels are sprinkled with sea salt. For sea salt caramels not covered with chocolate, sprinkle sea salt on the warm caramel approximately 15 minutes after the caramel has been spread in the pan. The sea salt is powerful, so just a sprinkling of salt is all that is needed to obtain a sweet and salty caramel.

These espresso-infused caramels are buttery caramels with a grown-up flavor. Feel free to substitute 1 tablespoon (15 ml) of coffee extract for the espresso powder. 1 Prepare the Buttery caramels according to the recipe (page 103). 2 Add 2 teaspoons (5 g) espresso powder when adding the vanilla.

1 Prepare the Buttery caramels according to the recipe (page 103). 2 after the caramel is firm, butter a dough cutter and cut the caramel into squares. 3 Dip each square into melted candy coating or melted and tempered chocolate. Immediately sprinkle with sea salt.

soft caramels These caramels are soft when you bite into them,

3

but they still have a rich, buttery caramel flavor. The ingredients used are exactly the same as the Buttery caramel recipe, but the caramel is cooked to a lower temperature. This caramel can be used on its own for a soft caramel candy center. Or, for a delightful caramel truffle, use this recipe as a truffle center (see page 154).

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You Will need • 1 cup (225 g) butter • 2¼ cups (560 g) light brown sugar • Pinch of salt • 1 cup (235 ml) light corn syrup • 1 14-ounce (425 ml) can sweetened condensed milk • 1 teaspoon (5 ml) vanilla extract

You Will need • 1 pound (455 g) block of caramel • ¼ cup (60 ml) heavy whipping cream

1 In a 4-quart (3.8 l) saucepan, melt the butter over medium heat. 2 add the brown sugar, salt, and corn syrup. add the sweetened condensed milk. Cook the mixture to 235°F (113°c), stirring constantly. When the caramel reaches 235°F (113°C), remove the pan from the stove. Allow the bubbling to subside. stir in the vanilla. 3 Pour the caramel into a mixing bowl. allow the caramel to cool completely. When cool, pipe the caramel into a chocolate-lined mold, make caramel truffles according to the directions on page 154, or pour into a container for later use. makes 49 pieces

easY soft caramel caramel is available commercially in candy supply stores. soft (liquid) caramel comes in a tub or in convenient pastry bag triangles. chewy caramel is available in block form and can be thinned following the instructions below. 1 Place the caramel and heavy whipping cream in a microwave-safe bowl. Heat the caramel and cream in the microwave on high for 20 seconds. stir. 2 continue to heat, stirring every 20 seconds, until the caramel and cream are smooth and the ingredients are thoroughly combined. allow the caramel to cool. 3 When cool, pipe the caramel into a chocolate-lined mold, make caramel truffles according to the directions on page 154, or pour into a container for later use. makes 30 pieces

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caramel with Nuts Walnuts are a classic nut used in caramels, but you may substitute any nut. Use ¾ cup (90 g) of nuts for caramels with a bit of nuts, or up to 1½ cups (180 g) of nuts for caramels packed with nuts.

1 line an 8" (20 cm) pan with parchment paper.

You Will need

2 In a 4-quart (3.6 l) saucepan, melt the butter over medium heat. add the brown sugar, salt, and corn syrup. add the sweetened condensed milk. cook the mixture to 248°F (120°c), stirring constantly.

• 1 cup (225 g) butter • 2¼ cups (560 g) light brown sugar • pinch of salt • 1 cup (235 ml) light corn syrup • 1 14-ounce (425 ml) can sweetened condensed milk • 1 teaspoon (5 ml) vanilla extract • 1 cup (120 g) walnuts, toasted and chopped

3 When the caramel reaches 248°F (120°c), remove the pan from the stove. allow the bubbling to subside. stir in the vanilla and chopped nuts. 4 Pour the caramel into the parchment-lined pan. allow the caramel several hours to firm. lift the parchment out of the pan. cut the caramel using a buttered dough cutter. makes 49 pieces

m a p l e Wa l n u t c a r a m e l s The richness of maple comes through in these caramels. extracts will vary in potency, so more or less maple flavor may be needed. After adding 1 teaspoon (5 ml) of extract, test the flavor by dropping a bit of the flavored caramel into ice water to cool quickly. Taste the caramel. add more flavoring if necessary. Then add the walnuts. 1 Prepare the caramels with Nuts according to the recipe (above). 2 replace the vanilla extract with 2 teaspoons (10 ml) maple flavor. stir in the walnuts after adding the flavor.

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chocolate caramels These caramels, infused with chocolate, turn the buttery, rich caramels into a chocolate decadent caramel. Using a high-quality chocolate in this recipe will ensure your caramels will be delectable. The chocolate should taste great on its own. If it does, it will be delicious in the caramel. You Will need

1 line an 8" (20 cm) pan with parchment paper.

• 1 cup (225 g) butter • 2¼ cups (560 g) light brown sugar • pinch of salt • 1 cup (235 ml) light corn syrup • 1 14-ounce (425 ml) can sweetened condensed milk • 1½ cups (263 g) chopped semisweet chocolate • 1 teaspoon (5 ml) vanilla extract

2 In a 4-quart (3.8 l) saucepan, melt the butter over medium heat. add the brown sugar, salt, and corn syrup. add the sweetened condensed milk and the chopped chocolate. 3 cook the mixture to 244°F (118°c), stirring constantly. When the caramel reaches 244°F (118°c), remove the pan from the stove. allow the bubbling to subside. stir in the vanilla. 4 Pour the caramel into the parchment-lined pan. allow the caramel several hours to firm. lift the parchment out of the pan. cut the caramel using a buttered dough cutter. makes 49 pieces

mocha caramels Typically, espresso powder is added to many chocolate dessert recipes to enhance the chocolate flavor without adding a coffee taste. add 1 to 2 tablespoons (8 to 16 g) for the mocha flavor to come through. 1 Prepare the chocolate caramels according the recipe (above). 2 after the pan is removed from the stove, add 1 tablespoon (8 ml) espresso powder when adding the vanilla.

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caramel trouBleshooting

caramel is sugary

chewy caramel should be gooey when you bite into it and have a rich, buttery flavor with a smooth texture.

When caramel crystalizes it’s a sign that it has been stored in a place with too much moisture. store caramels at room temperature. If caramel is made on an excessively humid day, the caramel may also be sugary. Once the caramel is poured into the pan, allow the caramel to cool undisturbed. If the caramel is moved or stirred during the cooling process, the caramel may crystalize. caramel may become sugary after two or three weeks.

caramel is too firm If the caramel is firm or hard when you bite into it, it was likely cooked to too high of a temperature. Be sure to test the thermometer just before making the caramel. If the caramel is hard but doesn’t taste burnt, put the caramel back on the stove with approximately 1 cup (235 ml) water. Heat the caramel again, cooking to a few degrees less than the first attempt.

caramel is too soft soft caramel is caused by taking the caramel off the stove before it came to the appropriate temperature. Be sure to test the thermometer just before making the caramel. If the caramel is too soft for dipping or wrapping, put the caramel in a pastry bag and pipe it into chocolatelined candy molds for a wonderful caramel candy that oozes when you bite into it. The soft caramel can also be used for a dessert topping. If the caramel is too soft and you want a firmer caramel, you can attempt to recook the caramel. Put the soft caramel back on the stove with approximately 1 cup (235 ml) of water. Heat the caramel again, cooking to a few degrees higher than the first attempt. Flavoring will have cooked out. add flavors as directed in the recipe. Do not try to recook if nuts or fruits have been added; these ingredients will scorch.

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caramel is too sticky caramel is meant to be gooey and chewy and will stick to teeth. If the caramel is stickier than you would like, the caramel may have not been cooked to a high enough temperature. excessive moisture may also cause stickiness. Keep the caramels at room temperature. after preparing the caramel, cut pieces and separate, or the pieces immediately begin sticking together. Individual caramels should be wrapped.

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caramel tastes Burnt or has dark pieces throughout

shelf life, storage, and gift giving

Dark pieces throughout the caramel or a burnt flavor is typically caused by not stirring enough throughout the cooking process or not scraping the bottom of the pan when stirring. The caramel sticks to the bottom of the pan, browns, and then the browned pieces get stirred within the caramel. If stirring was constant and the caramel still tastes burnt, the caramel may be cooking too quickly. Turn the heat to medium-low instead of medium. Unfortunately, once the caramel has a burnt flavor, the batch has been ruined.

caramels will last for two to three weeks. after this time, the caramels may become sugary. caramels not covered in chocolate will stick to one another if they are not wrapped individually. Waxed paper is ideal. Precut sheets of waxed paper are available at candy supply stores for convenience. Plastic wrap will also keep the caramels from sticking together. Keep the wrapped caramels at room temperature. Do not place caramels in the refrigerator, as it may cause the caramels to become sticky. caramels dipped in chocolate have a slightly longer shelf life and freeze well. They will keep for three or four months in the freezer if wrapped properly (see page 19). a box filled with an assortment of unique caramel recipes such as raspberry, mocha, and chocolate caramels make a fun gift for the caramel lover.

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caramel Pecan Patties The combination of caramel, pecans, and chocolate is one of the most common candies made. Traditionally, pecans are used, but cashews, almonds, or other nuts can be substituted. There are two methods for making caramel pecan patties. The first method of making the patties has the caramel on the bottom with chopped pecans and the top coated with chocolate. This keeps the caramel hidden and prevents the patties from sticking to one another. The second technique

uses whole pecans. These patties are commonly called “Turtles” for their tortoise-like shape. The name “turtle” became a trademark name for the candy by Demet’s candy company in the early 1900s.

Q u i c k a n d e a s Y c a r a m e l p e c a n pat t i e s You Will need 1

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• 18 ounces (248 g) chopped pecans • 2 pounds (900 g) caramel, homemade (page 103) or store-bought • 1 pound (455 g) milk or semisweet chocolate

1 Preheat the oven to 250°F (112°C). Lightly butter a 17" x 12" (43 x 30.5 cm) sheet pan. layer chopped pecans to completely cover the bottom of the pan. Stretch the caramel and cut into 1" (2.5 cm) chunks. Place chunks of caramel on the chopped pecans, spacing the caramel pieces 2" (5 cm) apart.

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2 Put the pan in the oven for 3 to 5 minutes, or until the caramel slightly melts. Watch carefully. The caramel should turn into a shiny, rounded mound. The caramel is heated in the oven so the pecans will stick to the caramel. 3 allow the caramel to cool on the pan for a few minutes. When cool, lift the mounds off of the sheet pan and place on parchment paper. space the mounds approximately 1" (2.5 cm) apart. Spoon melted milk or semisweet candy coating or melted and tempered milk or semisweet chocolate on top of the caramel. Makes 50 pieces 110

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4 Push the pecans remaining on the pan together (some of the pecans were removed, so the pecans will no longer cover the pan). repeat steps 2 and 3. continue until all the pecans and caramel are used. important note: Do not leave the caramel in the oven for too long or the mounds will spread and flatten, and the caramel may cook instead of melt. If the caramel is cooked instead of melted, the caramel will have a hard, brittle texture instead of a chewy texture when bitten. Wrinkles in the caramel indicate that the caramel may have been left in the oven too long.

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t u r t l e - s h a p e d pat t i e s 1 Preheat the oven to 250°F (112°C). Lightly butter a 17" x 12" (43 x 30.5 cm) sheet pan. Arrange six whole pecans in a tortoise shape (one for the body, four for the legs, and one for the head). 2 Stretch caramel and cut into 1" (2.5 cm) chunks. Place chunks of caramel on the center of each collection of pecans. Put the pan in the oven for 3 to 5 minutes, or until the caramel slightly melts. Watch carefully. The caramel should turn into a shiny, rounded mound. The caramel is heated in the oven so the pecans will stick to the caramel. 3 allow the caramel to cool on the pan for a few minutes. When cool, lift the pecan mounds off of the sheet pan and place on parchment paper, approximately 1" (2.5 cm) apart. spoon melted and tempered milk or semisweet chocolate on top of the caramel. When coating the caramel, leave the pecans exposed. If there are gaps between pecans, the caramel will likely ooze between the gaps and stick to the serving plate or to one another. To avoid the patties from sticking, the entire patty can be dipped in melted candy coating or melted and tempered chocolate. important note: Do not leave the caramel in the oven for too long or the mounds will spread and flatten, and the caramel may cook instead of melt. If the caramel is cooked instead of melted, the caramel will have a hard, brittle texture instead of a chewy texture when bitten. Wrinkles in the caramel indicate that the caramel may have been left in the oven too long.

You Will need • 1 pound (448 g) whole pecans • 2 pounds (900 g) caramel, homemade (page 103) or store-bought • 1 pound (455 g) milk or semisweet chocolate

shelf life caramel pecan patties will keep up to three weeks when stored in an airtight container. layer the patties with parchment paper in between to prevent the patties from sticking together. caramel pecan patties also freeze well. Follow the freezing technique on page 19.

makes approximately 100 pieces

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crispy caramel Bars To make these delicious bars, combine chocolate with tiny puffed crisp rice, then dip chunks of caramel into the chocolate mixture. commercial caramel can be used, or use the basic caramel recipe on page 103. crispy rice cereal can be used in place of tiny crisp rice (which is available at candy supply stores), but the cereal pieces are larger, and the flavor of the cereal is more prominent. 4

1 Prepare caramel or purchase a commercial block of caramel. Cut caramel into 1" (2.5 cm) squares. 2 melt milk or semisweet candy coating, or melt and temper milk or semisweet real chocolate. 3 stir in tiny crisp rice. 4 Drop a caramel square into the melted chocolate. Push down the square using a dipping tool to completely immerse the square.

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5 lift the caramel square through the chocolate/crisp rice mixture. Tap against the rim of the bowl to allow excess chocolate to fall. scrape the bottom of the dipping tool along the rim of the bowl. Place dipped square on parchment paper to set. makes approximately 32 pieces

shelf life You Will need • 2 pounds (900 g) caramel, homemade (page 103) or store-bought

crispy caramel Bars will keep for up to four weeks when stored in an airtight container. layer the bars with parchment paper in between. These bars also freeze well. Follow the freezing technique on page 19.

• 1 pound (455 g) milk or semisweet chocolate • 1½ cups (48 g) tiny crisp rice

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caramel chocolate Pretzels Take chocolate-covered pretzels to a whole new level with the addition of caramel.

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1 Prepare caramel or purchase a commercial block of caramel. Place the caramel in a microwave-safe bowl and microwave for 30 seconds, then stir. Heat for 20 seconds, then stir. continue heating every 20 seconds and stirring until the caramel has softened. The caramel should be thick, but thin enough to spoon onto the pretzel. spoon the warm caramel onto the pretzel, leaving one end uncovered for gripping.

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2 When the pretzel is coated, lift the pretzel above the bowl and allow excess caramel to drip off the rod. 3 smooth the caramel by rolling the caramel-coated pretzel in your palm. Place the caramel-coated rod on a parchment-lined cookie sheet. Place the cookie sheet in the freezer to cool quickly and retain its shape. The caramel on the pretzel will begin to relax and puddle around the pretzel. To avoid a large puddle, remove the dipped pretzel from the freezer after 2 minutes and smooth the caramel-coated pretzel again. Place back in the freezer for a few more minutes.

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You Will need • 1 pound (455 g) caramel, homemade (page 103) or store-bought • 50 pretzel rods • 1 pound (455 g) milk or semisweet chocolate

temper chocolate. Bring one pretzel out of the freezer at a time, hold on to one end of the pretzel rod, and then coat the rod with the melted chocolate, following the instructions on page 65. Makes 50 pieces

shelf life caramel chocolate Pretzels will keep for up to three weeks when stored in an airtight container. layer the pretzels with parchment paper in between.

4 melt candy coating or melt and

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caramel-chocolate apples caramel apples are a fun carnival or fall treat. Granny smith apples are a favorite dipped in caramel with their tart, crisp flavor. Dipping the apples in chocolate makes them even more gourmet. after tasting, many will agree that chocolate-caramel apples rival a s’more for the best fall treat. Using the caramel recipe in this book will produce outstanding caramel apples. However, the caramel must be dipped in melted chocolate or the homemade caramel will soon begin to slide off the apple. The chocolate serves as a delicious shell that confines the caramel. If wanting a caramel apple that is not dipped in chocolate,

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be sure to use a nonflow caramel. Blocks of caramel that will not flow are available commercially at candy supply stores. While the flavor doesn’t compare to the richness of homemade caramel, it is a delicious option for caramel apples that are not chocolate-coated.

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You Will need • 3 to 5 caramel apple dowels • Granny smith apples • Buttery Caramels recipe, page 103 • 3/4 pound (340 g) chocolate 1 Insert a caramel apple dowel through the center of an apple. 2 Prepare a batch of homemade basic caramel (page 103). allow the caramel several hours to firm. When the caramel is firm, place chunks of the caramel in a microwavesafe bowl. melt the caramel in the microwave, heating for 30 seconds. remove the bowl and stir the caramel. Heat for 30 more seconds.

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continue removing and stirring until the caramel becomes warm and fluid, but not thin. a block of commercial caramel purchased at a candy supply store can be used instead of homemade caramel. melt as you would the homemade caramel. spoon the warm caramel onto the apple, taking care to completely coat the apple. If the caramel is sliding off, use the spoon to press the caramel to stick.

• nuts, toasted and chopped, optional

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3 after the apple is completely coated, the caramel on the apple will likely be uneven. smooth the caramel using your palms. Place the apple on a cookie sheet lined with parchment paper and immediately place in the freezer. The caramel will slide off the apple and puddle at the base. after about 3 minutes in the freezer, bring the apple out and smooth again to eliminate the puddle.

5 scrape the bottom of the chocolate-coated apple along the rim of the bowl. Place the dipped apple on parchment paper to set. 6 Quickly roll the dipped apple in the chopped nuts if desired. Makes 3–5 apples

4 Place the apple in the freezer for 3 more minutes. remove the apple from the freezer. allow the apple to sit for a few minutes at room temperature before dipping. melt milk or semisweet chocolate candy coating, or melt and temper real milk or semisweet chocolate. Place the apple in the bowl and spoon melted chocolate around the caramel. lift the apple and gently shake it to allow excess chocolate to drip into the bowl.

shelf life caramel-chocolate apples are best eaten within a day or two of being dipped.

caramels

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TOFFees, BrITTles, aND HarD caNDY

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his section covers candies that are hard

when you bite into them. Toffee, brittles, and hard candy are similar in that they all contain sugar and water, and are then cooked to a high temperature. Be sure to carefully watch the temperatures, as they will rise quickly. When these candies cool, they set hard. sugar, water, and corn syrup make up hard candy. Flavorings are added to hard candy to create dozens of flavor options. a good amount of butter is added when making toffee to obtain a candy that is buttery and rich. Brittles contain nuts, a smaller amount of butter, and baking soda. The baking soda creates a candy with a delicate bite. all of these candies are cooked to a very high temperature, so use extreme caution when making these candies. Keep a bowl of cold water nearby in case you touch the hot syrup. excessive moisture will make all of these candies sticky. These candies are best made when the air humidity is low.

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Toffee Toffee is a rich, buttery confection that is delicious on its own or even better coated in milk or dark chocolate. It is important to test your thermometer before making this candy to ensure the toffee is perfectly cooked. lecithin can be omitted from the recipe, but it helps keep the candy from separating. Nuts are optional and can be sprinkled on the chocolate before it sets. almonds can be used for almond toffee. Pecans make a wonderful pecan toffee. also try walnuts or cashews. For nut lovers, add an additional ½ cup (55 g) of nuts to the toffee syrup when adding the vanilla. Toffee keeps at room temperature for

You Will need • 1 cup (200 g) granulated sugar • ½ teaspoon (2.5 ml) salt • ¼ cup (60 ml) water • 1 cup (225 g) butter • ½ teaspoon (2.5 ml) lecithin • 1 teaspoon (5 ml) vanilla • 3 cups (525 g) chopped chocolate • ½ cup (55 g) nuts, toasted and chopped, optional

two weeks. Toffee should be kept in an airtight container. Do not place the toffee in the refrigerator, or the toffee and chocolate will become sticky. To keep the toffee for longer than two weeks, place the toffee in singles layers in the freezer for up to six months. Follow proper freezing instructions on page 19.

Basic instructions 1 line a cookie sheet with a silicone mat. spray the silicone mat with cooking spray. 2 In a 2.5- or 3-quart (2.3 or 2.8 L) saucepan, combine the sugar, salt, water, butter, and lecithin. cook over medium heat. 3 stir until the sugar dissolves, the butter melts, and the mixture comes to a boil. When the mixture boils, place a thermometer in the pan. stir occasionally to prevent the toffee from scorching. Cook to 295°F (146°c). While cooking, periodically use a pastry brush to wipe away any sugar crystals that may have formed on the side of the pan. Do not touch the syrup mixture with the brush. 4 remove the pan from the stove. allow the bubbling to subside. add the vanilla flavor.

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5 Pour the cooked toffee onto the sprayed silicone mat. complete the toffee instructions following the instructions for either the Toffee Bark or the Toffee Bars on page 119.

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toffee Bark

toffee Bars

1 Follow steps for cooking toffee on page 118. allow the toffee to cool. When the toffee has cooled, melt milk or semisweet candy coating or melt and temper milk or semisweet chocolate. spread half of the melted chocolate on one side of the toffee. 2 sprinkle with nuts, if desired. allow the chocolate to set. 3 When the chocolate has hardened, turn the toffee over and spread melted candy coating or melted and tempered chocolate on the other side of the toffee. sprinkle with nuts, if desired, before the chocolate sets. allow the chocolate to set completely. Break the toffee into pieces.

1 Follow the steps for cooking toffee on page 118. after pouring the toffee onto the silicone mat, allow the toffee to cool for a few minutes. score the toffee using a pizza cutter. Take care when cutting and do not press too hard, or the pizza cutter may cut the silicone mat. Time is crucial when scoring. If the candy is too hot when scored, the candy will merge together. If the candy has cooled too much, the candy will break when scoring. 2 after the toffee is cut, break apart the scored pieces. 3 The cut bars can be dipped in melted milk or semisweet candy coating or melted and tempered milk or dark chocolate.

makes approximately 20 pieces Makes approximately 45 1" x ½" (2.5 x 1.3 cm) bars

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Brittle Brittles differ from toffee in that they include baking soda. The baking soda gives the brittle a light and airy texture. The cooked brittle is spread on a silicone mat. as it is cooling, it can be stretched so the brittle is very thin, but it is delicious even if it is not stretched thin. Keep brittle at room temperature for three weeks. The brittle should be kept in an airtight container. Do not place the brittle in the refrigerator, or the brittle may become sticky.

peanut Brittle You Will need • 3 cups (600 g) granulated sugar • 13/4 cups (425 ml) light corn syrup • 1 cup (235 ml) water • 13/4 cups (254 g) raw peanuts • 2 tablespoons (28 g) butter • 3/4 tablespoon (10 g) baking soda

Peanut brittle is a classic american candy. raw peanuts are used, but other nuts, such as pecans or cashews, can replace the peanuts. Be sure to use untoasted nuts. The nuts are added during the cooking process and will toast in the syrup, creating a delicious, roasted flavor. Peanut brittle is typically made without a chocolate coating, but the top of the brittle can be coated with milk or semisweet chocolate. 1 Spray a 16" x 24" (40.5 x 61 cm) silicone mat with cooking spray. Combine the sugar, corn syrup, and water in a 4- or 5-quart (3.8 or 4.7 L) heavy saucepan. cook over medium heat. stir until the ingredients are well combined. cover with a lid and cook until the mixture is boiling rapidly. remove the lid and insert a thermometer in the pan and cook to 240°F (115°C). Add the peanuts. 2 Cook to 295°F (146°C), stirring constantly to avoid scorching the mixture. remove from the heat and add the butter. stir until the butter is melted.

• 1 teaspoon (6 g) salt 2

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3 add the baking soda and salt, stirring vigorously.

4 Quickly spread the mixture on the sprayed silicone mat, spreading as thin as possible. let the mixture cool completely. Break into pieces. Makes approximately 50 pieces

coconut flake Brittle raw chip coconut is flakes of coconut that are unsweetened. These chips can be found at candy-making supply shops. The instructions and ingredients are the same as the Peanut Brittle (page 120), but raw chip coconut replaces some of the peanuts. Follow the instructions for Peanut Brittle, adding the coconut just before spreading the brittle. 1 Spray a 16" x 24" (40.5 x 61 cm) silicone mat with cooking spray. 2 Combine the sugar, corn syrup, and water in a 5-quart (4.7 l) heavy saucepan. Warm over medium heat. stir until the ingredients are well combined. cover with a lid and bring to a rolling boil. remove the lid and insert a thermometer and heat to 240°F (115°C). 3 Add the raw peanuts. Cook to 300°F (150°C), stirring constantly to avoid scorching the mixture.

You Will need • 3 cups (600 g) granulated sugar • 13/4 cups (425 ml) light corn syrup • 1 cup (235 ml) water

4 remove from the heat and add the butter. stir until the butter is melted. add the baking soda and salt, stirring vigorously. stir in the coconut. 5 Quickly spread the mixture on the sprayed silicone mat. let the mixture cool completely. Break into pieces.

• 13/4 cups (425 g) raw peanuts • 2 tablespoons (28 g) butter

makes approximately 40 pieces

• 3/4 tablespoon (10 g) baking soda • 1 teaspoon (6 g) salt • 4 cups (320 g) raw chip coconut Toffees, briTTles, and Hard candy

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Hard candy Hard candy, often called rock candy, is a simple recipe of cooking sugar, water, and corn syrup to obtain a candy with a shiny, glasslike finish. But it is the flavoring that makes these candies exciting. Dozens of flavorings are available. Flavoring should be added after the pan is removed from the stove, and never added if the temperature is higher than 265°F (129°C). If flavoring is added too early, the flavoring will cook out. concentrated flavors should be used. extracts are not potent enough and will give minimal flavor. Tart and sour or citric acid can be added to fruit-flavored hard candies. add a few drops to enhance any fruit-flavored hard candy, or add 1 teaspoon (5 ml) or more to obtain a candy with a sour flavor. When adding flavoring, do not put your face too close to the pan. Fumes from the flavors

Basic instructions To make hard candy, follow the recipe below, or use a hard candy mix, which is available commercially. simply add water to the mix and cook according to the package directions. add desired food color and flavoring. 1 In a 2- or 3-quart (1.9 or 2.8 l) saucepan, combine the sugar, water, and corn syrup. cook over medium-high heat. stir until the sugar dissolves and the mixture comes to a boil. When the mixture boils, stop stirring. cover the saucepan and allow the syrup to boil for 3 minutes. remove the lid and place a thermometer in the pan. cook to 295°F (146°C). Remove the pan from the heat. Add a few drops of food color. stir until the color is incorporated. Allow the syrup to cool to 265°F (129°C). Do not stir while the syrup is cooling. When the syrup reaches 265°F (129°c), add the concentrated flavor or oil. stir until the flavoring is incorporated, then cover the saucepan for 2 minutes. complete the hard candy using the instructions for Hard candy pieces on page 123, round lollipops on page 124, or molded pieces on page 126.

can sting your eyes. after the flavoring is added, the syrup can be poured onto a sprayed silicone mat or into a funnel. a funnel is used to pipe round lollipops or to pipe hot candy into sprayed heat-resistant candy molds. If the syrup is poured onto a mat, the recipe can be doubled. If pouring into a funnel, it will set too quickly before all the molds are filled or disks are piped, so the recipe should not be doubled. Because thermometer readings vary from day to day, be sure to test the thermometer the day the hard candy is made, or the results may not be optimal (see page 19).

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You Will need • 13/4 cups (350 g) granulated sugar • ½ cup (120 ml) water • ½ cup (120 ml) light corn syrup • food color • ½ teaspoon (2.5 ml) concentrated flavor or oil

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hard candY pieces after the candy is made, pour onto a sprayed silicone mat and break into pieces. The silicone mat provides a nonstick surface for the hard candy. The candy can be scored for neat pieces, or broken into various shapes for free-form pieces. The hard candy pieces can be left in shiny pieces, or they can be dipped in powdered sugar. 1 Generously spray a silicone mat with a cooking spray. Follow the recipe and cooking directions for Hard candy on page 122. after adding the flavoring, pour the hot syrup onto the sprayed mat. 2 allow the hard candy to set for approximately 30 minutes, or until hard. When the candy is hard, lift and slam the piece down to break into pieces. 3 Put the broken pieces into a bag with about ½ cup (60 g) powdered sugar. shake the bag to coat the hard candy pieces. Makes approximately 45 1" (2.5 cm) pieces

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The color and the flavor of hard candy can be tested. add a small amount of color, then drop a bit of the hot syrup into a bowl of ice water. It will set quickly and you will be able to check the color. add more color if needed. Follow these same steps after adding flavoring to test the flavor.

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round lollipops make simple round lollipops by funneling puddles of hard candy. Work quickly and add the sticks to prevent the round puddles from setting before you’ve placed the sticks, or have a friend add the sticks immediately after the disks are formed. Premade sugar or royal icing decorative pieces, available at candy supply stores, can add a theme to these classic lollipops. 1 Generously spray a silicone mat, a heat-resistant funnel, and a funnel stopper with cooking spray. Place the stopper in the funnel. Follow the Hard candy recipe on page 122. after adding the flavoring, pour the hot syrup into the sprayed funnel.

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2 Position the funnel above the sprayed silicone mat. lift the stopper to allow the hot syrup to puddle in a round shape. When the puddle is as large as desired, use the stopper to prevent any additional syrup from flowing. continue making round shapes, leaving approximately 1" or 2" (2.5 or 5 cm) between each puddle. 3 add a sucker stick to the round puddles before the syrup hardens, inserting the stick three-fourths of the way into the round shape. Allow the hard candy to set for 15 to 20 minutes, or until the candy has cooled and is firm.

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To free both hands when pouring the hot syrup, set the funnel in a 4-cup (950 ml) glass liquid measuring cup to balance.

4 If desired, add a decorative sugar or royal icing piece to the front of the sucker after the hard candy sets. attach the piece with a bit of melted chocolate.

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Makes approximately 20 2" (5 cm) lollipops

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molded-shape hard candY molding gives the hard candy a fun shape. Two key tools are used when molding: candy molds and a funnel that comes with a funnel stopper. These tools must be heat resistant, as the high temperature of the candy will likely distort candy molds or funnels that do not withstand high temperatures. The candy is very hot and will be close to your hand; use extra caution when working with the hot syrup. Use a funnel with a stopper to control the flow of the hot syrup. It must come with a stopper; otherwise, the candy will flow uncontrollably. It is also important to thoroughly spray all of the tools with cooking spray, including the funnel, the funnel stopper, and the molds. When molding, all of the hot syrup should be molded right after the flavor is added; therefore, it is key to have several molds ready. Work quickly, or the candy will begin to set and become too thick to flow into the molds. If sucker sticks will be added, a second set of hands is helpful. One person can be filling the mold, while the other adds the sucker sticks immediately after the mold is filled. 1 Generously spray heat-resistant candy molds, the funnel, and the funnel stopper with cooking spray. Place the funnel stopper in the funnel. Follow the Hard candy recipe on page 122. after the flavoring is added, pour the hot syrup into the sprayed funnel. To free both hands when pouring the hot syrup, set the funnel in a 4-cup (950 ml) glass liquid measuring cup to balance. 1

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2 Position the funnel above the sprayed mold cavity. lift the stopper to control the flow of the hot syrup into the cavity.

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3 If using a sucker mold, place the stick immediately. If there are not enough molds for the amount of syrup, pour any excess syrup onto a silicone mat. 4 Allow the hard candy to set for 15 to 20 minutes, or until the candy has cooled and is firm. remove from the mold when the candy is cool.

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c a n d Y- c o at e d f r u i t add a sweet, crunchy coating to fruit using the Hard candy recipe. add color to enhance the fruit’s natural color. The flavoring can be eliminated for a simple sugar coating, or add a flavor for a nice combination. cinnamon oil is a flavor commonly added when coating fruit. When dipping, the syrup should be 265°F (129°C). If the syrup is too hot, the shell will drip off the fruit and be very thin. If the syrup is too cool, it will be too thick to coat the fruit. Fruits with a skin, such as apples or grapes, are best suited for coating with the hot sugar. If dipping apples, double the recipe to ensure there is plenty of syrup to coat the apples. Doubling the recipe will allow you to dip four or five apples. The candy-coated fruit should be eaten the same day the fruit is dipped, or the moisture from the fruit will slowly begin to destroy the sugar covering. The dipped fruit should be left at room temperature before serving. Placing the coated fruit in the refrigerator will cause the candy shell to break down or become sticky.

You Will need • fruit for dipping • skewers • cooking spray • food color • flavoring, optional

1 Wash and dry the fruit and skewer the pieces. 2 spray a silicone mat and a silicone spoon with cooking spray. 3 Follow the Hard candy recipe on page 122. add food color that matches the fruit. When the syrup reaches 265°F (129°C), add flavor, if desired.

4 as soon as the flavor is incorporated, hold the pan at an angle and immerse the fruit in the syrup. Quickly turn the skewer to coat the fruit. Tap the skewer against the rim of the pan to allow the excess syrup to drip from the fruit. If dipping large fruit, such as an apple, use the sprayed silicone spoon to spoon the syrup around the apple as needed. Place the dipped fruit on the sprayed silicone mat to set. Pour any leftover syrup onto the sprayed mat to make hard candy pieces. Makes 3–5 apples

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h a r d c a n d Y, t o f f e e , a n d Brittle trouBleshooting the hard candy sticks to the mold Not enough cooking spray was used or you are trying to release the candy before it is completely set.

the hard candy has little flavor The flavor may have been added when the candy was too hot. Flavorings cook out if added before the candy has cooled to 265°F (129°C). The flavor will also be minimal if an extract is used instead of a concentrated flavor or oil. concentrated flavors and oils are three times stronger than extracts. The flavor can be tested before molding or pouring onto a silicone mat by following the directions on page 123.

the finished hard candy is cloudy The candy may not be crystal clear if it was stirred during the cooling process or exposed to moisture. Over time, it is inevitable that the candy will become cloudy. The candy should be stored in a container with parchment between layers, and kept at room temperature for up to three weeks.

after the toffee is spread, there is an oily layer on the top This is caused when the butter separates from the other ingredients. Use a paper towel to remove excess oil before coating the toffee with chocolate. lecithin is used in the recipe to discourage the butter from separating.

the hard candy, toffee, or Brittle is Bitter or Burnt tasting a bitter flavor is caused by adding too much flavor or cooking the syrup at a higher temperature than is called for in the recipe.

the hard candy, toffee, or Brittle is sticky stickiness is a result of not cooking the candy to a high enough temperature or exposing the finished pieces to moisture. Place the candy in a container soon after the

candy is made. Do not refrigerate the candy. Hard candies, toffees, and brittles are best cooked on days when the humidity is low. Hard candy has a longer shelf life than toffee. Toffees may become sticky after a week or two.

the hard candy, toffee, or Brittle is soft and pliable If the candy does not break easily, the syrup was not cooked to a high enough temperature. The candy can be recooked. Test the thermometer for accuracy before cooking again. Place the candy back into the pan with approximately 1 cup (235 ml) water. Follow the directions for cooking on page 108. additional food color is not necessary, but flavoring will need to be added again, as the flavoring will cook out when heated to 295°F (146°C).

shelf life, storage, and gift giving Hard candy and brittles will keep for approximately three weeks. Toffees are good for up to two weeks. However, both toffees and brittles are best eaten within a week as they may become sticky after a week or two. Keep hard candy, toffee, and brittles in a loosely covered container at room temperature. Hard candy pieces that are coated in powdered sugar can be placed on top of one another. Place molded shapes or pieces not dipped in powdered sugar between layers of parchment to prevent pieces from becoming damaged. a silica gel packet can be placed in the container to help absorb moisture. Do not place the candy in the refrigerator, or the candy will become cloudy or sticky. Individual hard candy lollipops are a classic, colorful treat. With the wide variety of hard candy molds available, you can create shapes to match party themes. If serving the lollipops as a favor, place each lollipop in a cellophane bag as soon as the lollipops have cooled. The lollipops should remain clear and shiny for two or three weeks. Brittles and toffees make terrific gifts during the holidays. Place the candy in a tin lined with food-grade tissue or fill a cellophane bag with the candy.

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Candy Centers

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his section covers american classics such

as peanut butter centers, cherry cordials, vanilla creams, coconut centers, mint patties, and more. Many of the recipes include fondant as the base. the candies can be made in 5 minutes with a simple fondant base, or for the finest of candies, try making homemade cooked fondant, which requires time and a little muscle. Many of the recipes can be made to emulate popular candy bars, but with a fresh, homemade taste.

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all about Fondant Fondant, a white creamy sugar-based candy, is the foundation for many candy centers. Fondant formed around cherries will liquefy to create a cherry cordial. Fondant is used to make vanilla cream, mint patties, chocolate cream centers, and more. Fondant can be made from scratch; one recipe requires cooking and arm muscle, while the other is a simple 5-minute recipe. Fondant is also available commercially in two forms. the first is a powdered mix. simply follow the directions on the package. Powdered mixes typically require the addition of heavy cream and butter and make a simple and delicious cream center. the second commercial form of fondant is a ready-to-go tub of fondant. It

is already in a firm, candy-center consistency. as in many recipes, the more work required to make the fondant, the more superlative the fondant will taste. therefore, the homemade recipe will taste superior to a tub of ready-touse fondant. do not confuse candy fondant with rolled fondant. rolled fondant is a sugar icing that is rolled and formed over a cake.

Cooked Fondant Many fondant recipes contain three simple ingredients: corn syrup, sugar, and water. the addition of dairy products in this recipe makes a rich fondant that is delicious, even before flavoring is added. If proper cooking and preparation techniques are not followed, the fondant may be grainy or it may not set properly. It is important to resist the urge to stir while the fondant is cooking. Cooking the fondant to 240°F (116°C) produces a fondant that is creamy, smooth, and firm enough to roll into balls for dipping. Cooking the fondant to 232°F (111°C) will produce a softer fondant for molding. Cooking the fondant to 250°F (130°C) creates a firmer fondant. a marble slab is handy for quickly cooling the fondant. If a marble slab is not available, place a cookie sheet in the freezer before pouring the fondant. traditionally, fondant is paddled and worked for many minutes on a marble slab, turning a clear syrup into a white creamy mass. these days it is much easier to put the warm mixture in a

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You Will need • 5 cups (1000 g) granulated sugar • 1 cup (235 ml) whole milk • 1 cup (235 ml) heavy whipping cream • 4 tablespoons (56 g) butter • ¼ cup (60 ml) light corn syrup • ½ teaspoon (2.5 g) cream of tartar

mixer and whip until the mixture sets. When the mixture is set, the fondant will be thick, creamy, and white. allow the fondant to cure for 24 hours. Cooked fondant can be kept for up to two weeks. tightly wrap the prepared fondant and place in an airtight container.

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1 Combine all ingredients in a 4- or 5-quart (3.8 or 4.7 L) saucepan. stir until the sugar is moistened. Place over high heat. Bring to a boil. Place a thermometer in the boiling syrup. Cook without stirring. as the fondant is cooking, use a brush with damp bristles to remove crystals from the sides of the pan. do not let the brush touch the candy. When the syrup reaches 210ºF (99°C), lower the heat to medium. Cook to 240°F (116°C).

3 When the fondant is warm, but not hot, begin paddling. Paddling the fondant when it is too warm may cause the fondant to become sugary. to paddle the fondant, scrape the fondant, pushing the fondant forward, then flip over the collected fondant. Continue scraping, pushing and flipping the fondant for several minutes. If fondant is on a baking sheet, place the baking sheet on a silicone mat or a wet towel to prevent the sheet from sliding while paddling.

5 When it is thick, creamy, and white it is ready. the fondant should be soft, but not sticky. Wrap tightly with plastic wrap. allow the fondant 24 hours to ripen.

2 Without scraping the pan, pour the fondant onto a chilled baking sheet or marble slab to cool. do not move the fondant while it is cooling.

Makes 2¼ pounds (1000 g), enough for approximately 70 bonbons

4 after several minutes, the fondant will start to thicken and whiten.

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1

Cooked Fondant troubleshooting Fondant is grainy there are many factors that may cause the fondant to have a sugary texture. stirring during the cooking may cause a grainy texture. Only stir until the sugar is dissolved. scraping the pan when pouring the fondant onto the marble causes sugar crystals that have formed on the side of the pan to be mixed with the cooked fondant. a third cause of grainy fondant is paddling the fondant when it is too warm. the fondant should be lukewarm when paddling. Once paddling begins, the paddling should be continuous; otherwise, the fondant may be grainy.

2

Fondant Won’t Firm

using a Mixer to Paddle Fondant a heavy-duty 5-quart (4.7 L) mixer works well to mix fondant. the warmth of the fondant will cause the bowl to retain the heat. Placing a large bowl of ice under the mixing bowl keeps the bowl chilled. a 5-quart (4.7 L) mixer uses a crank that lifts the mixing bowl, allowing for the bowl of ice to rest underneath. If after 20 minutes the fondant is still not setting, remove the fondant from the bowl and paddle on a cooled baking sheet or marble slab, following steps 3 and 4 on page 133. 1 Place a bowl of ice under the mixing bowl of a 5-quart (4.7 L) mixer. Follow steps 1 and 2 above on page 133. allow the fondant to cool for a couple of minutes on the marble slab or chilled baking sheet. When the fondant is warm, but not hot, scrape it into a mixing bowl. Immediately turn the mixer on at medium speed and paddle the fondant.

the fondant should be creamy and hold its shape when rolled into a ball. If the fondant is remaining too soft, the fondant may not have been cooked to a high enough temperature. Before cooking fondant, be sure to check your thermometer; it is important to do this on the day the fondant will be made. If fondant is cooked on a humid day, the candy may remain soft. If after paddling the fondant for about 20 minutes, the fondant has still not thickened, scrape the fondant onto a cookie sheet and place it in the oven at 250°F (130°C). Leave in the oven for a few minutes or until the fondant is warm. When warm, place the fondant back on the slab and paddle again. If the fondant is still too soft, add melted chocolate for a delicious chocolate cream center. soft fondant can be used in a lined mold. add-ins (such as fruit purees in the following chapters) may cause the fondant to become sticky and too soft for rolling.

Fondant is hard and Crumbly If the fondant was smooth and creamy, then it turned hard and crumbly, break a small piece and knead until it is soft and smooth. Continue kneading small pieces until all of the fondant is creamy. add invertase (see page 135) to keep the fondant creamy.

2 after several minutes, the mixture will begin to thicken and turn a bright white. When it is thick, creamy, and white it is ready. the fondant should be soft, but not sticky. Wrap tightly with plastic wrap. allow the fondant 24 hours to ripen.

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1

3

2

easY unCooked Fondant this recipe makes a creamy center that is easily mixed in a few minutes. Keep unused fondant in the refrigerator for up to a month. add invertase (see below) before dipping to keep the candy centers creamy. 1 In a large mixing bowl, combine the butter, corn syrup, and vanilla. add the sifted confectioners’ sugar. Blend with a large spoon. the mixture will be crumbly. 2 Pour the crumbly mixture onto the work surface. 3 Knead the fondant until it is thoroughly blended and smooth. If the mixture is sticky, additional confectioners’ sugar may be added. Makes 1¼ pounds (560 g), enough for approximately 40 bonbons

You Will need

C o M M e r C i a l lY P r e Pa r e d Fondant For the quickest candy centers, try a powdered dry fondant mix or a tub of ready-to-use fondant. Follow directions on the dry fondant mix. add invertase to increase and extend the creaminess.

invertase Invertase can be added to any of the fondant recipes or commercial fondant to extend the creaminess. If the candies will not be eaten for more than a week, add approximately ½ teaspoon (2.5 ml) of invertase to 1 pound (455 g) of the cream center to extend the creaminess. the invertase should be kneaded into the fondant just before dipping, as the invertase will soften the fondant over time and may make it more difficult to dip. In many cases, invertase will turn a firm cream center into a soft, nearly liquid center. do not add invertase to a hot center, or it may affect the working properties.

• 1/3 cup (75 g) butter, softened • 1/3 cup (80 ml) light corn syrup • 1 teaspoon (5 ml) vanilla extract • 1 pound (455 g) confectioners’ sugar, sifted

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Candy Centers Using Fondant diPPing instruCtions Piping a foundation disk of melted candy coating or melted and tempered chocolate prevents the weight of the candy center from sinking through the bottom. this is especially crucial for cherry cordials. If the dipped cherry is not placed on a chocolate disk, the fondant may liquefy and leak through the bottom.

CreaM CandY Centers the easiest way to create a variety of candy centers is to divide the fondant and flavor with different extracts. Popular candy center recipes are included in this section, such as maple, vanilla, and peppermint; however, there are hundreds of flavors and extracts available to make nearly any flavor of candy center desired. Make adultfriendly flavors such as cappuccino, champagne, or brandy. Create some fun, kid-friendly flavors such as cotton candy, cinnamon roll, or lemonade. extracts and flavorings vary in potency. Start with ½ teaspoon (2.5 ml) per pound (455 g) of fondant. add a little at a time to taste. Concentrated flavors—typically three times stronger than extracts—may also be used to flavor fondant. add concentrated flavors by the drop. some flavorings and extracts may change the color of the fondant, while some will not. Food color can be added to tint a candy center to match its flavor. some fruit flavors and extracts may taste artificial. Fruit purees give a candy center a natural fruit flavor (see the recipe on page 139).

You Will need • ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant • ½ teaspoon (2.5 ml) flavor extract

1

• food color, if desired

1 If making fondant from scratch, follow instructions for fondant on page 132 or 135. Knead the extract and color into the homemade or commercial fondant. roll flavored fondant into balls and dip into melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41).

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You Will need

You Will need

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• ½ teaspoon (2.5 g) vanilla bean paste

• ½ teaspoon (2.5 ml) vanilla extract or ½ teaspoon (2.5 g) vanilla bean paste

• dipping or molding chocolate

• 1 pound (455 g) milk or dark chocolate • ½ to 1 cup (75 to 145 g) peanuts

va n i l l a C r e a M a creamy vanilla center surrounded with chocolate makes a sweet and delicious candy. this center tastes wonderful coated in milk or dark chocolate. Pure vanilla paste will give a true vanilla flavor with bean specks throughout the center. Vanilla extract can be used instead of vanilla paste. 1 If making fondant from scratch, follow the instructions on page 132 or 135. Knead the vanilla bean paste into the homemade or commercial fondant. roll fondant into balls and dip in melted chocolate (page 56) or place in a chocolate-lined candy mold (page 41). Makes 20 pieces

va n i l l a C r e a M n u t Mounds this recipe is a homemade version of a popular classic candy bar. substitute the vanilla with maple extract for maple cream nut mounds. 1 If making fondant from scratch, follow the instructions on page 132 or 135. Knead the vanilla extract into the homemade or commercial fondant. roll vanilla-flavored fondant into balls. slightly flatten the balls. 2 Melt candy coating or melt and temper chocolate. dip the flattened balls into melted chocolate (see page 56). Place on a sheet of parchment to set.

3

3 after all the fondant patties are dipped, mix enough peanuts into the melted chocolate to make it thick with peanuts. spoon the peanut chocolate over the patties. Makes 15 pieces

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You Will need

You Will need

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• ½ teaspoon (2.5 ml) maple extract

• ½ teaspoon (2.5 ml) maple extract

• dipping or molding chocolate

• ¼ cup (30 g) walnuts, toasted and chopped • dipping or molding chocolate

MaPle CreaM the basic fondant recipe infused with maple extract creates a simple, sweet treat. the extract will likely color the white fondant to a soft cream color. If a darker maple is desired, food color can be added. 1 If making fondant from scratch, follow the instructions on page 132 or 135. Knead the maple extract into the homemade or commercial fondant. roll maple-flavored fondant into balls and dip into melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes 20 pieces

MaPle CreaM With nuts the earthy sweetness of maple combined with the nutty goodness of walnuts makes a candy center that is delightful. Walnuts are especially delicious with the maple cream, but pecans are tasty, too. 1 If making fondant from scratch, follow the instructions on page 132 or 135. 2 Knead the maple extract and the walnuts into the homemade or commercial fondant. 3 roll maple nut fondant into balls and dip into melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes 24 pieces

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Fruit Center Fruit puree is added to fondant to create a rich, fruitflavored candy center. Add ½ cup (60 g) of any type of nut to make a candy with a fruit and nut center. Orange puree with pecans are delicious. Cranberry combined with walnuts is an elegant candy center for the holidays. the addition of icing fruit may make these candy centers sticky for dipping. rub powdered sugar in your palms before rolling the candy center. If it is still too sticky for rolling, a small amount of powdered sugar can be added to the candy center to stiffen it. 1 If making fondant from scratch, follow the instructions on page 132 or 135. 2 Knead the icing fruit and the nuts, if desired, into the homemade or commercial fondant. 3 roll fruit-infused fondant into balls and dip in melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes 24 pieces

PePPerMint CreaM the refreshing flavor of peppermint combined with the subtle sweetness of dark chocolate make these treats another homemade american candy bar favorite. 1 If making fondant from scratch, follow the instructions on page 132 or 135. 2 Knead the peppermint extract into the homemade or commercial fondant. 3 roll peppermint-flavored fondant into balls. For classic patties, flatten the balls with your palm. dip into melted semisweet chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes 20 pieces

You Will need

You Will need

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

• 4 teaspoons (20 g) icing fruit

• ½ teaspoon (2.5 ml) peppermint extract

• ¼ cup (30 g) nuts, toasted and chopped, optional

• dipping or molding chocolate

• dipping or molding chocolate

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FrenCh ChoColate CreaM

MoCha CreaM

as a child, I loved this candy center. It’s not quite as rich as a truffle, but still a delightful candy center on its own. Invertase is typically used in candy centers to make it creamier. When chocolate is added to fondant, the fondant will set firm. Invertase is added to soften the chocolate cream center.

Coffee and chocolate are meant for one another. this creamy chocolate center with the bold flavor of roasted coffee is the perfect combination.

1 If making fondant from scratch, follow the instructions on page 132 or135. 2 Melt the semisweet chocolate. 3 Knead the chocolate and the invertase into the homemade or commercial fondant. 4 roll the chocolate center into balls and dip in melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41).

1 If making fondant from scratch, follow the instructions on page 132 or135. 2 Melt the semisweet chocolate. 3 Paddle the chocolate, coffee extract, and invertase into the homemade or commercial fondant. 4 roll the mocha center into balls and dip in melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes 25 pieces

Makes 25 pieces

You Will need You Will need • ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant

140

• ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant • 6 ounces (168 g) semisweet chocolate

• 6 ounces (168 g) semisweet chocolate

• 1 teaspoon (5 ml) coffee extract

• 1 teaspoon (5 ml) invertase

• 1 teaspoon (5 ml) invertase

• dipping or molding chocolate

• dipping or molding chocolate

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CherrY Cordials Cherry cordials are a time-honored candy that are a favorite to many. a true cherry cordial has a cherry with a sweet juice that drips when you bite into it. a cherry is wrapped with fondant, then, over several days, the fondant will dissolve and liquefy; invertase, an enzyme, is added to fondant to make the fondant dissolve. allow at least 10 days for the fondant to begin to liquefy. In some cases, it may take up to 2 weeks. It is important to place the dipped cherry on a disk of chocolate to prevent the fondant from leaking. 1 remove long-stem cherries from the jar and place on a paper towel to dry. Pat dry with additional paper towels.

3

2 If making fondant from scratch, follow the instructions on page 132 or 135. Place the fondant in a microwave-safe bowl and heat it for 20 seconds. stir. Heat for an additional 10 seconds. Continue heating, stirring in between, until the fondant is thin. 3 add the invertase. Hold the stem of a cherry and dip into the warm fondant. If the fondant is not sticking, the cherry may not be dry. set the dipped cherry on parchment paper. allow the fondant to cool and firm. 4 Melt candy coating or melt and temper chocolate. Pipe or dot disks of chocolate onto parchment paper. allow the disks to harden at room temperature. Hold on to the stem of the cherry and dip it into the melted chocolate. set the dipped cherries on the hardened chocolate disks.

4

Makes 40 pieces

You Will need

Cherry Cordial Fine Points

• 40 long-stem cherries • ½ pound (225 g) fondant, recipe on page 132 or 135, or commercial fondant • 1 teaspoon (5 ml) invertase • dipping or molding chocolate

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

• Uneven temperatures may keep the fondant from liquefying. stir fondant to keep it evenly warm until all cherries are dipped. • For cherries without stems, use a dipping tool. Or, set them in chocolate-lined candy molds. Pipe softened fondant over the cherries, then top with melted chocolate and allow to set. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

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Other Candy Centers easY CoConut this recipe creates a candy center that has a tropical flavor with the chewy texture of coconut. Coconut dough is available commercially and is one of the few commercial products that rivals the homemade equivalent. For a coconut cream, simply add coconut extract or a concentrated coconut flavor to the fondant recipe (page 132 or 135).

1

You Will need • ¼ cup (60 ml) light corn syrup • ¾ cup (32 g) mini marshmallows • 1 cup (85 g) desiccated coconut • ½ teaspoon (2.5 ml) vanilla extract • dipping or molding chocolate

1 In a 2-quart (1.9 L) saucepan, melt the corn syrup and marshmallows over medium heat, stirring constantly. remove the cooked syrup and marshmallows from the heat.

3

2 stir in the coconut and the vanilla. 3 Continue stirring until the ingredients are thoroughly incorporated. Place in plastic wrap. Let set until cool enough to handle. 4 roll coconut centers into balls and dip into melted chocolate (see page 56) or place in a chocolate-lined candy mold (see page 41). Makes approximately 20 candies

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Peanut butter

Peanut butter FluFF

Peanut butter combined with chocolate is a classic american candy loved by many. even when served at a party alongside truffles, peanut butter candies are almost always the first to go. rolling the peanut butter into a ball, then dipping in chocolate is an easy option. Often the tops are left uncoated to resemble the nut of a buckeye tree. Leaving the top uncoated looks neat, but if the candy is not eaten within a day or two, the peanut butter will quickly dry out.

this mixture sets to a soft consistency with a subtle peanut butter flavor. the peanut butter fluff can be rolled or placed in lined candy molds.

1 Combine the peanut butter, butter, sugar, and corn syrup and mix until blended. 2 roll peanut butter center into balls and dip into melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41).

1 In a 2.5- or 3-quart (2.4 or 2.8 L) saucepan, melt the butter over medium heat. stir in the sugar and evaporated milk. Bring to a boil, stirring occasionally to prevent the mixture from burning on the bottom. Boil for 5 minutes. remove the pan from the heat. 2 add the marshmallow cream, peanut butter, and vanilla, and stir. allow the mixture to cool. 3 roll the peanut butter fluff center into balls and dip in melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy mold (lining candy mold instructions on page 41). Makes approximately 36 candies

Makes approximately 50 candies

You Will need • ¼ cup (55 g) butter • 1 cup (200 g) granulated sugar

You Will need

• ¼ cup (60 ml) evaporated milk

• 1 cup (260 g) peanut butter • ½ cup (112 g) butter, softened

• 1½ cups (126 g) marshmallow cream, homemade (page 178) or store-bought

• 2½ cups (300 g) powdered sugar

• ¼ cup (65 g) peanut butter

• ¼ cup (60 ml) light corn syrup

• 1 teaspoon (5 ml) vanilla extract

• dipping or molding chocolate

• dipping or molding chocolate

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Peanut butter FluFF With CaraMel 1 Line a candy mold with chocolate (lining candy mold instructions on page 34).

3 spoon the Peanut Butter Fluff (page 143) on top of the caramel, filling nearly to the top.

2 stretch caramel (commercial or recipe on page 103) and press to fit the cavity of the candy mold. Fill one-third of the lined candy mold with the caramel.

4 seal the caramel and peanut butter fluff with melted chocolate. Place the filled mold in the freezer to set. Makes 24- 3¾" x 1" x 1" (9.5 x 2.5 x 2.5 cm) bars

Peanut butter FluFF With CaraMel and Peanuts 1 Line a candy mold with chocolate (lining candy mold instructions on page 41). 2 stretch caramel (commercial or recipe on page 103) and press to fit the cavity of the candy mold. Fill one-fourth of the lined candy mold with the caramel.

4 Press chopped peanuts on top of the peanut butter fluff. 5 seal the caramel, peanut butter fluff, and peanuts with melted chocolate. Place the filled mold in the freezer to set. Makes 24- 3¾" x 1" x 1" (9.5 x 2.5 x 2.5 cm) bars

3 spoon the Peanut Butter Fluff (page 143) on top of the caramel, filling the cavity three-fourths full.

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shelF liFe, storage, and giFt giving Most cream centers last for a few weeks. after three or four weeks, the center may become hard and crumbly. Adding approximately ½ teaspoon (2.5 ml) of invertase to a pound (455 g) of the center may extend the creaminess of the center. Cherry cordials require at least ten days to liquefy. Candy centers coated in chocolate are best stored at room temperature. Finished candy centers freeze well. to freeze the candy centers, follow proper freezing instructions on page 19. a tiered stand with a variety of candy centers dipped in chocolate can be a lot of fun for party guests. Guests will enjoy discussing what kind they bit into and trying others.

Candy centers are popular gifts for special occasions. a Valentine’s day gift of a heart-shaped box filled with assorted candies is a classic example. as a child, my husband remembers his family opening a huge 10- or 15-pound (2250 or 3360 g) box of assorted chocolates filled with a variety of centers every Christmas morning. Boxes are available with inserts to separate each piece, or a little bag filled with assorted candies is delightful.

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trUFFLes and GanaCHe Centers

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t

ruffles are arguably the most extravagant,

Ganache Centers, boils the cream, then chocolate

delectable treat. Chocolate combined with cream

is added to the hot cream. this ganache recipe

is called ganache. a truffle is one type of ganache.

delivers a dense, silky truffle. Milk chocolate, dark

truffles were named after the founding confectioner

chocolate, or white chocolate can be used in either

made the treat and noted that the misshapen round

recipe. When the whipped truffle is cut in half, the

chocolate candy resembled the truffle mushroom.

truffles will have visible air pockets, while the

today, the term “truffle” is recognized as a confec-

ganache truffles will be dense and darker in color.

tion made with chocolate and cream and may come

additional truffle recipes are included that start

in various shapes other than round. truffles are fairly

with either the whipped or ganache recipe. Without

easy to make. two basic recipes are included to

a doubt, it is more important than any other candy

create a rich, decadent truffle. the first recipe,

recipe containing chocolate to select the best-quality

Whipped truffles, whips cream until light and fluffy.

chocolate for truffles. If the chocolate is not superb,

the cream is then blended with melted chocolate

the truffles will not be superb. do not use candy

for an airy, creamy delight. the second recipe,

coating or baking chips for the truffle center.

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Whipped truffles this recipe makes a luscious, rich truffle that is airy and light. Milk chocolate, dark chocolate, or white chocolate can be used. Heavy whipping cream should be used. Other creams will yield a truffle that is not as rich in flavor and will produce the wrong consistency. an important key for success is the temperature of the cream and the chocolate when they are blended.

the chocolate should not be warmer than 98°F (37°C) when folding in the whipped cream, or it will deflate the whipped cream. the chocolate should be as cool as possible while in liquid form without any chunks. a microwavesafe plastic bowl is ideal to use if melting the chocolate in the microwave. Glass bowls tend to get much hotter than microwave-safe plastic. Because the glass gets hotter, the chocolate is more likely to burn and the chocolate will take longer to cool to 98°F (37°C). When blending the whipped cream and the chocolate, it is best to pour the whipped cream into the chocolate that is in a plastic bowl, rather than pouring the chocolate into the metal bowl that is holding the cream. Otherwise, the cold metal bowl will quickly set the chocolate that has not been integrated into the cream, causing chunks of chocolate to be incorporated with the truffle center. traditional truffles are round balls. the instructions include tips for rolling. rolling truffles in your palms is a fun, messy job, but the payoff is certainly worth the effort! If getting your hands messy is not your forté, choose alternative finishing methods (page 156), such as piping the truffle mixture into chocolate cups, lined candy molds, or onto chocolate disks to make truffle sandwiches. see page 175 for information about shelf life.

You Will need • 1 pound (455 g) chocolate, chopped • 1¼ cups (285 ml) heavy whipping cream • ¼ teaspoon (1.5 g) salt • ½ teaspoon (2.5 ml) vanilla extract

Choosing the Chocolate for the truffle ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

the chocolate is the most important ingredient in a truffle and is what will make your truffles stand out. the chocolate should be the best quality you can find. the best chocolate is wonderful on its own; it melts in your mouth and tastes creamy. Baking chips should not be used as they are formulated to hold their shape for baking and are not ideal for candy making. Check the ingredient label. the label should have a short list containing simple, recognizable ingredients. Cocoa butter should be listed as an ingredient, not oils. Cocoa butter amounts vary in chocolate and may affect the viscosity of the finished truffle. Companies typically will not include the cocoa butter content (which is different from the cocoa content) on the package. this makes it difficult to determine the final ganache thickness.

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4 stir until the chocolate and cream are thoroughly blended. allow the mixture to set for a few minutes.

7 roll the truffles in your palms to form a ball. roll the ball quickly with only a roll or two.

5 When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow them to set for several hours.

8 dip the balls in nuts, chocolate decorations, or cocoa powder.

basiC instruCtions 1 Place the chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwavesafe plastic bowl. Melt the chocolate in the microwave. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt and vanilla. Whip on high for a few minutes until the cream holds a soft to medium peak. 2 spoon the whipping cream into the center of the cooled chocolate. 3 Gently fold the cream into the chocolate.

6 after the truffles have set, roll into a ball. If the truffles seem crumbly, gently press together to compact the ball before rolling.

9 If desired, dip truffles in melted and tempered chocolate or melted candy coating. Working very quickly, drop the truffle ball into the chocolate, coat the truffle with melted chocolate, and remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. Makes 40 truffles

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• When rolling the truffles into balls, work quickly to avoid melting the truffle. If your hands seem too warm, place your hands in a bowl of ice water to cool your hands. thoroughly dry your hands before rolling the truffles. • The rolled truffle balls do not need to be perfect round spheres before they are rolled in nuts, chocolate decorations, or cocoa powder. they can be shaped as desired after they’ve been decorated. If the truffle balls will be dipped in chocolate, they should be rolled into as spherical a shape as possible. • If the truffle is too soft to roll, the scooped truffles can be chilled to firm. Put the scoops on a lined cookie sheet and place in the refrigerator for about an hour. remove the scoops and roll the chilled balls. allow the truffles to come to room temperature before dipping in chocolate, or the chocolate shell may break. • If the truffles are too soft to dip in melted chocolate, the truffles can be left at room temperature for a few hours to firm. If they are still too soft, put the scoops on a lined cookie sheet and place in the refrigerator for about an hour. remove the scoops and dip the chilled truffles. If dipping cold truffles in melted chocolate, the chocolate shell may harden too quickly and crack. to avoid this, follow alternative finishing techniques on page 156 and pipe the truffle mixture into lined molds or chocolate cups. • When dipping truffles in chocolate, immerse the truffle, then quickly remove the truffle from the melted chocolate. the warmth of the chocolate will melt the truffle center, and the truffle center will contaminate the dipping chocolate. It is important to get the truffle in and out of the chocolate as quickly as possible. By the time you are halfway done dipping, the dipping chocolate will likely have truffle mixture throughout. avoid this by working with small amounts of chocolate at a time. For example, dip 15 truffles, then dip 15 more using a bowl of fresh, noncontaminated chocolate. truffles that have been dipped in contaminated chocolate may have white streaks on the chocolate shell, or the shell will not be completely smooth.

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• A 1-tablespoon (15 ml) scoop is shown and will make approximately 40 truffles. this produces a truffle that is about 1½" (3.8 cm) in diameter and will be a two- or three- bite confection. a 1-teaspoon (5 ml) scoop will produce a singlebite truffle. • If the truffle mixture is too soft, the cream may not have been whipped long enough. Be sure the cream is at a soft to medium peak. test the cream before folding it into the chocolate. Lift the beater and hold on its side. the cream should hold its peak briefly, then slightly curve downward. It should not drip off the beater. If the cream is beaten too much, the cream will begin to separate and have a chunky texture.

• Using a variety of brands of cocoa powder will create an elegant box of round truffles simply dusted with an assortment of colors. • For an adult-flavored truffle, liqueur can be added to the chocolate. try rum, brandy, or champagne for a liqueurinfused truffle center. add 1 to 3 tablespoons (15 to 45 ml) of desired liqueur to the chocolate just before folding in the cream. adding a liqueur will likely make the truffle center softer. Whip approximately 1 cup (235 ml) of cream instead of 1¼ cups (285 ml) of cream if a liqueur is added.

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Modified Whipped truffle recipes the following whipped truffle recipes use milk, dark, or white chocolate with additional ingredients to create a variety of truffle flavors. Be sure to read all instructions and tips included in Basic Instructions for Whipped truffles on pages 148 to 149 to ensure successful results. deluxe nut Here is a simple chocolate truffle ball rolled in chopped nuts. the truffle is not coated in chocolate, which allows the texture of the nuts to stand out. deluxe nuts are shown, but use your favorite type of nut. you can also vary the chocolate. try white chocolate with macadamia nuts, dark chocolate rolled in pistachio nuts, or milk chocolate coated with cashews. Because the truffle is not coated in chocolate, these truffles have a short shelf life of three days. 1 Place the chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt and vanilla. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate. stir until the chocolate and cream are thoroughly blended. 2 allow the mixture to set for a few minutes to firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow the truffles to set for several hours. roll the scooped truffles in your hands to form a ball. Place the chopped nuts in a mixing bowl. roll the truffles in the chopped mixed nuts.

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Makes 40 pieces

You Will need • 1 pound (455 g) milk or dark chocolate, chopped • 1¼ cups (285 ml) heavy whipping cream • ¼ teaspoon (1.3 g) salt • ½ teaspoon (2.5 ml) vanilla extract • 2 cups (220 g) finely chopped nuts

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PePPerMint

rasPberrY

serve these truffles alongside a dessert for an elegant after-dinner mint. dark chocolate is used, but white chocolate can be substituted for a lighter, less rich mint truffle.

Blend raspberry fruit puree with melted chocolate for a fruit-infused truffle. Other fruit purees may be used.

1 Place the chopped chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt and peppermint oil. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate. stir until the chocolate and cream are thoroughly blended. 2 allow the mixture to set for a few minutes to firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow the truffles to set for several hours. roll the scooped truffles in your hands to form a ball. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. sprinkle chopped peppermint candy on the warm chocolate.

1 Place the chopped chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. add the raspberry icing fruit. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt and vanilla. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate. stir until the chocolate and cream are thoroughly blended. 2 allow the mixture to set for a few minutes to firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow the truffles to set for several hours. roll the scooped truffles in your hands to form a ball. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. stripe with melted dark chocolate in a pastry bag (see page 67 for detailed instructions). Makes 40 pieces

Makes 40 pieces

You Will need

You Will need

• 1 pound (455 g) dark chocolate, chopped

• 1 pound (455 g) dark chocolate, chopped

• 1¼ cups (285 ml) heavy whipping cream

• 3 tablespoons (60 g) raspberry icing fruit

• ¼ teaspoon (1.3 g) salt

• 1¼ cups (285 ml) heavy whipping cream

• 10 drops peppermint oil

• ¼ teaspoon (1.3 g) salt

• ¾ pound (340 g) dark chocolate for dipping

• ½ teaspoon (2.5 ml) vanilla extract

• ¼ cup (56 g) finely chopped peppermint candy

• ¾ pound (340 g) dark chocolate for dipping

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CaraMel Milk chocolate blended with rich, smooth caramel creates a creamy and extremely rich truffle. these truffles are very soft, will not hold their shape, and can be quite difficult to roll. Placing the truffle scoops in the freezer make these truffles easier to work. Because these truffles are soft, it may be easier for beginners to pipe the mixture into chocolate cups or chocolate-lined candy molds (see page 34 for detailed instructions).

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You Will need • 1 pound (455 g) milk chocolate, chopped • ¾ cup (168 g) soft caramel, homemade (page 105) or store-bought • 1¼ cups (285 ml) heavy whipping cream

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• ¼ teaspoon (1.3 g) salt • ½ teaspoon (2.5 ml) vanilla extract • ¾ pound (340 g) milk chocolate for dipping • white and dark chocolate for striping

1 Place the chopped chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. add the soft caramel. the mixture will turn to a fudge-like consistency. 2 Pour the whipping cream into a mixing bowl. add the salt and vanilla. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate-caramel mixture. stir until the chocolate and cream are thoroughly blended.

3 Place the truffle mixture in the refrigerator for a few minutes until firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. Place the cookie sheet in the freezer for about an hour. 4 roll the scooped truffles in your hands to form a ball. Place the rounded truffles back in the freezer until the truffles are ready to dip. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. stripe with melted white and dark chocolate in a pastry bag (see page 67 for instructions). Makes 40 pieces

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MoCha Coffee infused with dark chocolate makes a sophisticated truffle. espresso powder can be used instead of coffee flavor. replace the coffee flavor with 1 tablespoon (15 g) espresso powder. the finished candies are garnished with a chocolate coffee bean. these decorative candies can be found at candy supply stores. It is not a chocolatecovered coffee bean, which are typically too large for a truffle, but simply a piece of coffee-flavored chocolate in a coffee bean shape. 1 Place the chopped chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt and coffee flavor. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate. stir until the chocolate and cream are thoroughly blended. 2 allow the mixture to set for a few minutes to firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow the truffles to set for several hours. roll the scooped truffles in your hands to form a ball. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. Place a chocolate coffee bean on top.

You Will need • 1 pound (455 g) dark chocolate, chopped • 1¼ cups (285 ml) heavy whipping cream • ¼ teaspoon (1.3 g) salt • 1 tablespoon (15 ml) coffee flavor • ¾ pound (340 g) dark chocolate for dipping • 40 chocolate coffee beans

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Makes 40 pieces

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You Will need • 1 pound (455 g) milk chocolate, chopped • 1¼ cups (285 ml) heavy whipping cream • ¼ teaspoon (1.3 g) salt • ½ teaspoon (2.5 ml) vanilla extract • ¾ teaspoon (3.9 ml) hot chili flavor • ¾ pound (340 g) milk chocolate for dipping • chili powder

Chili sPiCe What makes these truffles intriguing is the creamy milk chocolate center with a surprising spicy kick at the end. Hot chili flavor, found at candy supply stores, is what gives these truffles a hot punch. 1 Place the chopped chocolate in a large 4- or 5-quart (3.8 or 4.7 L) microwave-safe plastic bowl. Melt the chocolate in the microwave. set aside and allow the chocolate to cool to approximately 98°F (37°C). Pour the whipping cream into a mixing bowl. add the salt, vanilla, and hot chili flavor. Whip on high for a few minutes until the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently fold the cream into the chocolate. stir until the chocolate and cream are thoroughly blended.

2 allow the mixture to set for a few minutes to firm. When firm, use a cookie scoop to scoop equal portions. Place the portions on a cookie sheet lined with a silicone mat or parchment paper. allow the truffles to set for several hours. roll the scooped truffles in your hands to form a ball. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap the dipping tool to allow excess chocolate to drip back into the bowl. Use a spatula to slide the truffle onto a sheet of parchment paper. sprinkle chili powder on the top of the warm chocolate. Makes 40 pieces

alternative Finishing Methods for Whipped truffles traditionally, truffles are shaped into irregular balls and then rolled in cocoa powder. today, truffles are often seen molded, piped into cups, or in elegant little sandwiches. Use any of the truffle recipes to create the following truffles. When piping the truffle mixture, use the truffle mixture approximately 15 minutes after it is mixed. as the mixture sets, the mixture becomes firm and will be difficult to pipe. do not place the truffle mixture in the refrigerator or it will be too stiff to pipe. On the flip side, the

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warmth of your hands may also soften the truffle mixture when piping. If the mixture seems to be softening, dip your hands in ice water, then thoroughly dry. the caramel truffle recipe, page 154, is best suited to pipe into candy molds. It will not hold its shape for the truffle sandwiches or truffle cups.

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truFFle sandWiChes truffle piped between two disks of chocolate creates an adorable chocolate sandwich. a chocolate transfer sheet is used for additional color and detail. Because the truffle mixture is exposed to the air, these truffles have a short shelf life of three days. 1 Place the chocolate transfer sheet, textured side up, on top of a larger sheet of parchment paper. Place a silicone chablon mat on top of the transfer sheet. Melt ½ pound (225 g) candy coating or melt and temper ½ pound (225 g) chocolate. Pour the melted chocolate in an “L” shape on two sides of the chablon mat. 2 drag a spatula with a long, thin blade diagonally across the mat, spreading the chocolate.

4 Flip the chablon over again. Press on the backs of the disks to remove each chocolate piece.

3 slide the parchment paper containing the chablon mat and transfer sheet onto a cookie sheet, and place in the refrigerator for 5 minutes, or until the disks are set. When set, flip over the chablon so the transfer sheet is on top and peel back the transfer sheet.

5 Fit a pastry bag with tip #6B. Fill the pastry bag with freshly mixed whipped truffle. Hold the pastry bag at a 90-degre angle. Pipe the truffle onto one disk. Place a second disk on top of the piped truffle.

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Molded PieCes Using a candy mold will give your truffle a professional presentation. Be sure the chocolate shell is thick enough to prevent the truffle from seeping, but not too thick, or the chocolate shell will overpower the truffle mixture. If necessary, refer to the complete instructions for lining a candy mold on page 41. the truffle can be piped into the lined mold, or you can create a layered truffle by piping another ingredient first, then piping milk, dark, or white chocolate whipped truffle on top. shown is a lined candy mold with raspberry icing fruit piped, then dark whipped truffle is piped on top of the raspberry icing fruit for a two-layer truffle. 1 Fill a disposable pastry bag with freshly mixed whipped truffle. Cut the pastry bag tip so there is a ½" (1.3 cm) opening. Hold the pastry bag at a 90-degree angle. Pipe the truffle into a lined candy mold. seal the truffle with melted chocolate. Place the filled mold in the freezer for 5 to 10 minutes, or until the truffle falls from the mold. add a design with a contrasting color of chocolate following the instructions on page 67.

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truFFle CuPs Pipe truffle mixture into chocolate cups for a quick and easy decorative truffle. the chocolate cups can be made several weeks ahead of time or can be purchased at a candy supply store. Use the whipped truffle mixture 15 to 30 minutes after it is mixed. If too much time has passed, or if the whipped truffle mixture was chilled in the refrigerator, the mixture may be stiff and difficult to pipe. nuts or chocolate decorations can be sprinkled on the truffle mixture for a variety of truffle flavors. 1 Fit a pastry bag with tip #6B. Fill the pastry bag with freshly mixed whipped truffle. Hold the pastry bag at a 90-degree angle. Pipe the truffle into the chocolate cup. sprinkle with desired toppings.

Layered truffle

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Create a two-layer truffle by piping another ingredient first, then pipe milk, dark, or white chocolate truffle on top. shown is a truffle cup with caramel piped in the cup, then the caramel is covered with milk chocolate truffle.

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WhiPPed truFFle troubleshooting the truffles dipped in Chocolate there are Chocolate Chunks in the truffle Chocolate chunks are caused when the chocolate sets too have streaks quickly. Be sure to thoroughly fold all the chocolate into the cream. Use a spatula with a rounded blade so that it scrapes the bowl clean. the cream should be spooned onto the chocolate, not the other way around. If the chocolate is poured into a cold bowl, the chocolate may instantly begin to set. Chocolate chunks can also be caused by overmixing the cream. the cream should be have a soft to medium peak, but it should be creamy, not chunky.

streaks on the truffle’s chocolate shell are caused by chocolate that has been contaminated with the truffle mixture. as the truffle is dipped, some of the truffle mixture may mix with the dipping chocolate. to avoid this, dip the truffle in and out of the chocolate as quickly as possible. White streaks may also be caused by chocolate that is not tempered properly or by water or steam mixing with the chocolate.

the truffle Center is too soft

the Chocolate shell on the truffle is Cracked

there are several reasons the truffle mixture may be soft. If the cream is not whipped enough, the mixture will be soft. If not enough time has passed to allow the mixture to set, the mixture will be soft. Chocolate with a low viscosity may cause the mixture to be soft. Unfortunately, manufacturers do not typically list the viscosity of chocolate, and it is learned only by trial and error. a truffle mixture that is too soft will still taste delicious, and can be piped into a chocolate-lined mold. the mixture can also be placed in the refrigerator to firm. When firm, scoop truffle balls. as the truffle balls come back to room temperature, the mixture will become soft again, so keep them refrigerated. the balls can be placed in the refrigerator to retain their round shape. If the mixture is very soft, place the scoops in the freezer.

the truffle Mixture is too stiff there are several reasons why a truffle mixture may be too stiff. If the cream was overbeaten, it may cause the mixture to be stiff. Chocolate with a high viscosity may cause the mixture to be stiff. the truffle mixture also stiffens over time. truffle mixture that has been refrigerated may become too stiff. It is difficult to repair a truffle mixture that is too stiff. If the mixture is stiff, it won’t affect making truffles into a ball shape, but it will be difficult to pipe into chocolate cups or onto disks for truffle sandwiches. simply scoop the truffle into truffle balls or pinch a small amount and fill a chocolate-lined candy mold.

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If the chocolate shell has cracked, it is possible that the truffle ball was too cold when dipped. allow the truffle ball to come to room temperature if possible.

the truffle Mixture is leaking When dipping round truffles, it is important that the ball be coated completely. If there are any spots left uncoated, the truffle will expand and leak. If the truffle was molded, be sure the candy mold is thoroughly lined.

Ganache Centers Chocolate combined with cream is called ganache. a truffle is one type of ganache. this recipe makes a ganache truffle that is rich, creamy, and dense. Milk, dark, or white chocolate can be used. the chocolate should be finely chopped to ensure it will easily melt. Varying the amount of cream will determine the consistency of the ganache. For a soft ganache, use 1 to 1½ cups (235 to 355 ml) cream per 1 pound (455 g) of

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chocolate. Using a cup or more of cream will produce a chocolate center that is nearly liquid when you bite into it. Because the center is soft, it can be piped into molds, or if squares of ganache are desired, the cut squares should be placed in the refrigerator to harden for ease in dipping. For a firm ganache, use ½ to ¾ cup (120 to 175 ml) cream per 1 pound (455 g) of chocolate. small amounts of cream may not melt the chocolate. the ganache mixture can be placed over a pan of hot water and whisked until the chocolate is thoroughly melted. the ganache mixture can also be placed in the microwave. It will only take a few seconds to heat the unmelted chunks. Ganache is an emulsion, meaning the ingredients used do not mix well. the chocolate and the cream may

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want to separate, much like oil and vinegar. the ganache centers tend to be slightly trickier to make than the whipped truffles because of the emulsion. If the emulsion is broken, or the chocolate separates, it can be repaired. Instructions for broken emulsions are on page 164. When the ganache is thoroughly mixed, it is poured into a square pan and will set firm in a few hours. after the ganache is firm, the bottom is coated with melted chocolate for ease in dipping.

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You Will need • 1 pound (455 g) chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • 1 cup (235 ml) heavy whipping cream 2

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• 2 teaspoons (10 ml) light corn syrup • chocolate for dipping

basiC instruCtions 1 Line a 9" (23 cm) square pan with parchment paper. set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter on top of the chocolate and set the bowl aside. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter.

2 Blend the ganache, using a whisk. 3 Continue blending until the ganache is shiny and creamy. 4 Pour the warm mixture into the pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. (continued)

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5 Place the pan of ganache in the refrigerator to set firm. after an hour or two, use a spatula and loosen the sides of the ganache that are not lined with the parchment. 6 Lift the parchment paper and remove the chilled ganache from the pan. 7 Flip over the ganache and peel the parchment away from the ganache. 8 Melt candy coating or melt and temper chocolate. spread melted chocolate onto the bottom of the slab of ganache.

9 allow the chocolate to set. turn the slab of ganache over so the chocolate is on the bottom. Cut the slab into squares. 10 Place a cut ganache square on a dipping fork with the chocolate-coated side down. rest the dipping fork on the side of a bowl with melted candy coating or melted and tempered chocolate. spoon melted chocolate to coat the cut ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when coating each ganache square. If the squares are soft, place the square in the refrigerator for ease in dipping. Makes 64 candies

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Ganache tricks ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

• When dipping ganache squares in chocolate, spoon chocolate onto the square, tap against the bowl, then quickly remove the square from the melted chocolate. the warmth of the dipping chocolate may melt the ganache center, and the center may drip into the bowl of melted chocolate, contaminating it. It is important to get the center in and out of the chocolate as quickly as possible. By the time you are halfway finished dipping, the dipping chocolate will likely have ganache mixture throughout. avoid this by working with small amounts of chocolate at a time. For example, dip 15 ganache centers, then dip 15 more using a bowl of fresh, noncontaminated chocolate. Ganache truffles that have been dipped in contaminated chocolate may have white streaks on the chocolate shell, or the shell will not be completely smooth. • After removing the slab of ganache from the pan, peel the parchment paper off the ganache. If the parchment paper sticks to the ganache, place the parchment and the ganache in the freezer for about 15 minutes, then try again. • For an adult-flavored ganache, add liqueur to the hot cream. try rum, brandy, or champagne for a liqueur-infused ganache center. add 1 to 3 tablespoons (15 to 45 ml) of the desired liqueur just before pouring the hot cream over the chocolate. adding a liqueur will likely make the ganache center softer. Use approximately ½ to ¾ cup (120 to 175 ml) cream if a liqueur is added.

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Fixing a broken ganaChe eMulsion When a ganache is “broken,” the water and fats separate much like vinegar and water. a properly blended ganache should be smooth and shiny. a broken ganache leaves an oily texture on the ganache surface. the consistency of a chocolate made with a broken ganache is likely to be grainy instead of smooth and creamy. Follow the step below to repair a broken ganache.

try this ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

If after mixing for a few minutes the ganache is still separating, pour 1 to 2 tablespoons (15 to 28 ml) room-temperature milk into the broken ganache. do not add heavy cream as it contains too much fat. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

1 Place the broken ganache in a saucepan and set aside. Fill another saucepan approximately one-quarter full of water. Heat the water on the stove until it is nearly simmering. Place the saucepan containing the broken ganache on top of the saucepan with the hot water. stir vigorously with a whisk to repair the ganache.

Modified Ganache Center recipes the following recipes use the ganache center recipe as the base. additional ingredients and flavors are infused to achieve an assortment of chocolates. the amount of cream may vary from the basic ganache center recipe. The amount of cream can be adjusted. Add approximately 1 to 1½ cups (235 to 355 ml) cream for a soft, silky smooth ganache. For a firm, dense ganache center, use approximately ½ to ¾ cup (120 to 175 ml) cream. the more cream that is added, the softer and more difficult the center is to dip. each recipe includes a suggestion for finishing the ganache squares. Be sure to read all instructions and tips on pages 160 to 163 to ensure successful results. alternative techniques for finishing the ganache centers can be used instead of dipped squares. For example, perhaps you would like to give a box of all molded ganache chocolates. Follow the instructions on page 172 for alternative finishing techniques.

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MoCha Using a dark chocolate with a high cocoa content, such as 70 percent, will make these ganache centers dark and full-bodied. Concentrated coffee flavor is used to flavor the ganache, but espresso powder can be used as a substitute. add the espresso powder with the cream and corn syrup. the finished candies are garnished with a chocolate coffee bean, available at candy supply stores. these are not chocolate-covered coffee beans, which are typically too large for a ganache piece, but simply a piece of coffee-flavored chocolate in a coffee bean shape. 1 Line a 9" (23 cm) square pan with parchment paper. set aside.

You Will need • 1 pound (455 g) dark chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • 1 tablespoon (15 ml) concentrated coffee flavor • ½ cup (120 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 1 pound (455 g) semisweet chocolate for dipping • 64 chocolate coffee beans

2 Place the finely chopped chocolate in a large mixing bowl. add the butter and coffee flavor to the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate, coffee flavor, and butter. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm. Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt semisweet candy coating or melt and temper semisweet chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate to set. Cut the slab into squares. 3 set a cut ganache square on a dipping tool, with the chocolate-coated side resting on the tool. rest the dipping fork on the side of a bowl with melted semisweet candy coating or melted and tempered semisweet chocolate. spoon melted chocolate on top of the ganache to thoroughly coat. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly. If the squares are soft, place them in the refrigerator for ease in dipping. Place a chocolate coffee bean on the dipped ganache center.

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Makes 64 candies

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rasPberrY/Fruit add a layer of raspberry fruit puree on top of a rich, dark chocolate ganache. Other icing fruits may be substituted. 1 Line a 9" square (23 cm) pan with parchment paper. set aside. 2 Place the finely chopped semisweet chocolate in a large mixing bowl. Place the butter on top of the chocolate. 3 In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter.

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4 Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. 5 Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm. Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt semisweet candy coating or melt and temper semisweet chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate to set.

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6 Flip the ganache slab over so the ganache is on the top and the chocolate coating is on the bottom. spread a thin layer of raspberry icing fruit on the set dark chocolate ganache. Cut the ganache into squares.

You Will need • 1 pound (455 g) semisweet chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • ¾ cup (175 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 1 pound (455 g) semisweet chocolate for dipping

Makes 64 candies

• ½ cup (112 g) raspberry icing fruit

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7 Place a cut ganache square on a dipping fork. rest the dipping fork on the side of a bowl with melted semisweet candy coating or melted and tempered semisweet chocolate. spoon melted chocolate to coat the cut raspberry ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, place them in the refrigerator for ease in dipping. Place a chocolate texture sheet square on top of the warm chocolate. allow to set for 15 to 20 minutes. Peel back the texture sheet.

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CaraMel a layer of satiny caramel combined with silky milk chocolate ganache creates an exquisite ganache center. 1 Line a 9" (23 cm) square pan with parchment paper. Set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter on top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm. When the ganache is firm, pour the soft caramel onto the chilled ganache. Melt milk chocolate candy coating or melt and temper milk chocolate. spread melted chocolate on top of the caramel. allow the chocolate to set completely. 2 Lift the parchment paper and remove the ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Cut the slab into squares. Place a cut ganache square on a dipping fork, with the chocolatecoated side resting on the fork. rest the dipping fork on the side of a bowl with melted milk chocolate candy coating or melted and tempered milk chocolate. spoon melted chocolate to coat the cut caramel ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, chill them in the refrigerator for ease in dipping. Place a chocolate transfer sheet, texturedside down, on top of the warm chocolate. allow to set for 15 to 20 minutes. Peel back the transfer sheet.

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Makes 64 candies

You Will need • 1 pound (455 g) milk chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • ¾ cup (175 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 1 cup (225 g) Soft Caramel, (page 104) • 1 pound (455 g) milk chocolate for dipping

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You Will need • 1 pound (455 g) milk chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • 1 cup (235 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • ½ cup (73 g) coarsely chopped almonds • 1 pound (455 g) milk chocolate for dipping

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deluxe nut these ganache chocolates are sprinkled with a layer of chopped nuts, then dipped milk chocolate. almonds are used in this recipe, but other nuts taste delicious as well. the pieces should be chopped fairly small, about the size of a peppercorn. do not use finely ground nuts, or the creaminess of the ganache will be lost. dark or white chocolate may also be substituted for the milk chocolate. 1 Line a 9" (23 cm) square pan with parchment paper. Set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter on top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. sprinkle the almonds uniformly over the warm ganache. Place the pan of ganache in the refrigerator to set firm. Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt milk chocolate candy coating or melt and temper milk chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate to set. Cut the slab into squares.

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2 Place a cut ganache square on a dipping fork, with the chocolate-coated side resting on the fork. rest the dipping fork on the side of a bowl with melted milk chocolate candy coating or melted and tempered milk chocolate. spoon melted chocolate to coat the cut almond ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, place them in the refrigerator for ease in dipping. Makes 64 candies

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You Will need • 1 pound (455 g) milk or dark chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • 1 cup (235 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 2 recipes Easy Coconut (page 142) or 16 ounces (455 g) coconut dough (available commercially) • 1 pound (455 g) milk or dark chocolate for dipping • ½ cup (112 g) dessicated coconut

CoConut a chocolate ganache layer combined with a chewy, tropical flavor is a candy that is sure to please coconut lovers. Milk or dark chocolate can be used. the finished piece will be taller than other ganaches in this chapter because of the added coconut layer.

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1 Line a 9" (23 cm) square pan with parchment paper. set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter on top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator overnight to set firm. 2 Flatten the coconut center to be approximately ¼" (6 mm) thick. Gently press the coconut on top of the cold ganache, filling the pan with a layer of coconut. 3 Melt milk or dark chocolate candy coating or melt and temper milk or dark chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate layer to set. Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Cut the slab into squares.

4 Place a cut ganache square on a dipping fork, with the chocolate-coated side resting on the fork. rest the dipping fork on the side of a bowl with melted milk or dark chocolate candy coating or melted and tempered milk or dark chocolate. spoon melted chocolate to coat the cut coconut ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, place them in the refrigerator for ease in dipping. sprinkle with desiccated coconut. Makes 64 candies

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You Will need • 1 pound (455 g) white chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • 1 cup (235 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 2 teaspoons (10 ml) lemon icing fruit • 2 teaspoons (10 ml) Key lime juice • 1 teaspoon (5 ml) citric acid • 1 pound (455 g) white chocolate for dipping • chocolate transfer sheets

tart and tangY White chocolate blended with lemon fruit puree and key lime juice creates a smooth and creamy tangy, citrus candy. Citric acid is added to enhance the fruit flavors and to increase tartness. 1 Line a 9" (23 cm) square pan with parchment paper. set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter on top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. add the icing fruit, Key lime juice, and citric acid. Pour the citrus hot cream mixture over the chopped chocolate and butter. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm.

and tempered white chocolate. spoon melted chocolate to coat the cut ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, place in the refrigerator for ease in dipping. Place a chocolate transfer sheet, textured-side down, on top of the warm chocolate. Let set for 15 to 20 minutes. Peel back the transfer sheet. Makes 64 candies

2 Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt white candy coating or melt and temper white chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate to set. Cut the slab into squares. Place a cut ganache square on a dipping fork, with the chocolate-coated side resting on the fork. rest the dipping fork on the side of a bowl with melted white chocolate candy coating or melted

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You Will need • 1 pound (455 g) milk chocolate, finely chopped • 1 tablespoon (15 g) butter, softened • ½ teaspoon (2.5 g) ground ginger • ¼ teaspoon (1.3 g) ground cinnamon • 1 cup (235 ml) heavy whipping cream • 2 teaspoons (10 ml) light corn syrup • 1 pound (455 g) milk chocolate for dipping • 1/8 cup (20 g) coarsely chopped candied ginger

ginger ganaChe Milk chocolate combined with spicy ginger creates a surprisingly delicious and unique chocolate center. the ginger flavor is subtle but exciting. a small slice of candied ginger garnishes the top of the candy. 1 Line a 9" (23 cm) square pan with parchment paper. set aside. Place the finely chopped chocolate in a large mixing bowl. Place the butter, ginger, and cinnamon on top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream mixture over the chopped chocolate, butter, and spices. Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy. Pour the warm mixture into the lined pan. spread the ganache evenly. tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm.

ing or melted and tempered milk chocolate. spoon melted chocolate to coat the cut ginger ganache square. tap the dipping fork against the bowl to allow excess chocolate to drip off the square. Work very quickly when dipping each ganache square. If the squares are soft, place them in the refrigerator for ease in dipping. Place a small slice of crystallized candied ginger on top of the warm chocolate. Makes 64 candies

2 Lift the parchment paper and remove the chilled ganache from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt milk chocolate candy coating or melt and temper milk chocolate. spread melted chocolate onto the bottom of the slab of ganache. allow the chocolate to set. Cut the slab into squares. Place a cut ganache square on a dipping fork, with the chocolatecoated side resting on the fork. rest the dipping fork on the side of a bowl with melted milk chocolate candy coat-

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alternative Finishing Methods for Ganache Centers Ganache candies are typically cut into squares. the following instructions describe how to make your chocolate designs more versatile. Change the simple square into a cut shape to match a

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theme, pipe the mixture in a chocolate-lined candy mold for a professional design, or make traditional round truffle balls. Cut shaPes 1 Follow the instructions for the ganache recipe of your choice. 2 Pour the mixture into a 9" (23 cm) square pan lined with parchment paper. Place the ganache in the refrigerator to set for several hours. 3 When the ganache is cool and firm, remove the ganache from the pan and peel back the parchment. Coat the bottom with melted candy coating or melted and tempered chocolate.

4 When the bottom chocolate is set, turn over the slab of ganache. Use a cookie cutter to cut shapes. Place the ganache shape on a flat dipping fork. spoon melted and tempered milk chocolate or melted milk chocolate candy coating over the ganache center. slide the ganache piece onto parchment paper. add a design with a chocolate transfer sheet. allow to set.

ganaChe truFFles 1 Follow instructions for the ganache recipe of your choice. Instead of pouring the mixture into a lined 9" (23 cm) pan, pour the mixture into a mixing bowl. allow several hours for the ganache to set. Use a small cookie scoop to scoop even portions. Place the portioned ganache on a sheet of parchment. 2 roll the ganache into a ball. If the ganache seems crumbly, pinch to compact the ganache.

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3 roll the ball quickly. Place the ball on a sheet of parchment. allow the ball to set for a few hours or overnight to firm. Place the ganache ball on a dipping fork. spoon melted and tempered chocolate or melted chocolate candy coating over the ganache center. slide the ganache piece onto parchment paper to set. Work quickly, or the ganache mixture may melt and mix with the dipping chocolate. If the chocolate is contaminated with the ganache, the balls may set with white streaks. the dipping chocolate may also become chunky and the dipped ball will not be smooth. roll in chopped nuts or cocoa powder.

Molded ganaChe 1 Follow the instructions for the ganache recipe of your choice. Instead of pouring the mixture into a lined 9" (23 cm) pan, pour the mixture into a pastry bag fitted with a #12 pastry tip. Pipe the ganache mixture into a chocolatelined candy mold. see page 41 for complete instructions on how to make molded candies with a filling.

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ganaChe troubleshooting the ganache has Chunks of Chocolate Chunks of chocolate are caused by not thoroughly incorporating the cream with the chocolate. If the cream does not melt all the chocolate, place the bowl in the microwave, heating for a few seconds at a time until the chocolate is melted.

the ganache Center is too soft the viscosity (or thickness) of chocolates will vary according to the manufacturer. Chocolate with a low viscosity may cause the mixture to be soft. Unfortunately, manufacturers do not typically list the viscosity of chocolate, and it is learned only through trial and error. a ganache mixture that is too soft will still taste delicious. the toosoft mixture can be piped into a chocolate-lined mold. If making a ganache slab and the mixture is too soft to dip, place the slab in the freezer for a couple of hours instead of the refrigerator to chill and firm. When the ganache is firm, cut into squares. Place the cut squares back in the freezer until ready to dip. remove a square at a time from the freezer when dipping. If rolling the ganache into balls instead of a slab of ganache, place the ganache in the refrigerator until chilled and firm. When firm, scoop ganache balls. as the ganache comes back to room temperature, the mixture will become soft again. the balls can be placed in the refrigerator to retain their round shape. If the mixture is very soft, the scoops can be placed in the freezer. remove one ball from the freezer. Quickly roll the mixture in your palms to round the ball. dip into melted chocolate. If more ganache will be made

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using the same chocolate, add less cream the next time ganache is made.

the ganache Mixture is too stiff the viscosity (or thickness) of chocolates will vary according to the manufacturer. Chocolate with a high viscosity may cause the mixture to be stiff. Luckily, ganache that is too stiff will be easier to dip and will still taste delicious. If you plan to make more ganache using the same chocolate, next time add more cream than is called for in the recipe.

the dipped ganache has streaks streaks on ganache that has been dipped in chocolate may be caused by chocolate that has been contaminated with the ganache mixture. as the center is dipped, some of the ganache mixture may fall into the dipping chocolate. to avoid inadvertently adding ganache mixture to the dipping chocolate, dip the center in and out of the chocolate as quickly as possible. White streaks may also be caused by chocolate that is not tempered properly. White streaks can also occur when water or steam mixes with the chocolate.

the ganache Center is grainy a grainy texture is typically caused by the emulsion breaking. If the ganache center has not been dipped in chocolate, the ganache may be repaired. see page 164 to learn how to repair a broken ganache.

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shelF liFe, storage, and giFt giving the shelf life of ganache and truffles varies depending on how the ganache or truffle is finished. If the truffle or ganache is completely covered in chocolate, they should remain fresh for up to two weeks. If the ganache or truffle is exposed to air, it has a short shelf life of three days. the truffle or ganache mixture will keep for up to two weeks if stored in the refrigerator. therefore, if making truffles or ganache and rolling them in cocoa powder or nuts, the truffle or ganache mixture can be made ahead of time, and then rolled into balls no more than three days before serving. If the truffles or ganache will be dipped in melted chocolate, they can be rolled into balls and dipped up to two weeks before serving. Finished truffles keep best when left at room temperature. Placing the truffles or ganache in the refrigerator will extend the shelf life of truffles if they are not covered in chocolate, but the truffles may become grainy or sticky. If wanting a longer shelf life, place the truffles in an airtight container in the refrigerator. after removing the container from the refrigerator, allow the truffles to come to room temperature before opening the container. Finished truffles and ganache centers can be frozen. to freeze truffles, follow proper freezing instructions on page 19. truffles and chocolate centers are a delectable treat when served at gatherings. an arrangement of truffles served at a dessert table adds elegance and allows guests to indulge at their leisure. a small favor box with two truffles serves as a lovely take-home favor or as a fun place setting.

truffles are the ultimate gift for chocolate lovers. they’re even better when presented in an elegant box with decorative ribbon. a candy box with inserts sized for truffles or ganache squares makes it easy to neatly pack the truffles. For best results, pack the truffles just before giving, especially if the truffle mixture is exposed, such as truffle sandwiches, truffle cups, or truffles dipped in nuts or cocoa powder. strong flavors, such as peppermint, may permeate and cause all the truffles to incorporate the peppermint flavor. If the truffles are dipped in chocolate it is less likely the flavor will spread.

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h

omemade marshmallow can be added

to recipes to make rocky road candies, and caramel or peanut butter and marshmallow patties, or it can be used as a delicious treat on its own. homemade marshmallow is so delicious, you won’t want to purchase store-bought again! this section includes instructions to make simple squares of marshmallow to cut and roll in sugar, dip in chocolate, or mold to create shaped pieces. also included in this section is an easy recipe to make fresh, creamy, marshmallow cream, and you will learn how to make the classic candy divinity, which is a cross between marshmallow and a cream center. this section also includes several recipes for mints to serve after dinner or at weddings and parties.

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You Will Need • 21/4 cups (535 g) invert sugar, divided • 41/2 tablespoons (67 ml) dried egg whites • 21/4 cups (535 ml) light corn syrup • 1 teaspoon (5 ml) vanilla extract

Marshmallow Cream Marshmallow cream may be purchased from grocery stores, but homemade is fresh, creamy, and easy to make.

2

there are a few recipes throughout this book that use marshmallow cream as an ingredient. For superior finished candies, use marshmallow cream made from scratch. invert sugar and dried egg whites are specialty ingredients used to make marshmallow cream and can be purchased from candy supply stores. invert sugar can also be made from a recipe, page 212. Because the eggs are not cooked, dried egg whites are used. 1 in a mixing bowl, combine 11/8 cups (265 ml) of the invert sugar with the egg whites. with an electric mixer, whip at low speed to blend ingredients. set aside.

3

2 in a saucepan, combine the remaining 11/8 cups (265 ml) invert sugar and the corn syrup. heat to 210ºF (100ºC). turn the electric mixer containing the invert sugar and egg white mixture on low speed. slowly add the heated syrup to the egg white mixture. 3 when all the ingredients are incorporated, beat on high for approximately 10 to 15 minutes until light and fluffy. add the vanilla. store in a covered container at room temperature and use in any recipe calling for marshmallow cream. Makes 31/2 quarts (3.3 l)

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Marshmallow there is no comparison to homemade marshmallow. this is an easy recipe used to make rocky road candy, marshmallow-shaped pieces, marshmallow for hot chocolate, or as an ingredient for the best tasting s’mores. it is important to follow the recipe instructions closely and work quickly once the mixture is removed from the heat. Before you start, read through Marshmallow troubleshooting on page 185. after the marshmallow is made, it needs to be rolled in sugar or dipped in chocolate to keep the marshmallow pieces from sticking to one another. to try something out of the ordinary, make some delicious flavored marshmallows. replace the vanilla flavor with your favorite extract. some of my favorites are peppermint, raspberry, and cappuccino.

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basic iNstructioNs 1 Generously butter a 9" x 13" (23 x 33 cm) pan. in a mixing bowl, soak the gelatin in 1/4 cup (60 ml) of the water. 2 In a saucepan, combine the remaining 1/4 cup (60 ml) water, granulated sugar and invert sugar. heat to 210°F (99°C). Pour the hot syrup into the gelatin, beating slowly. 3 Gradually add the corn syrup and vanilla. turn the mixer on medium-high speed and whip until the marshmallow is

fluffy, white, and doubled. the marshmallow should have a soft peak when the beater is lifted. 4 Pour the marshmallow into the buttered pan. (continued) 4

You Will Need • 2 tablespoons (30 g) unflavored gelatin • 1/2 cup (120 ml) water, divided • 11/4 cups (295 g) granulated sugar • 3/4 cup (175 ml) invert sugar • 3/8 cup (90 ml) light corn syrup • 1/2 teaspoon (2.5 ml) vanilla extract

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5 Use a spatula with a thin blade to evenly spread the marshmallow. 6 allow the marshmallow to set (uncovered) for several hours or overnight. Butter the blade of a dough cutter. loosen the sides of the pan with the dough cutter. spray the work surface with cooking spray. remove the marshmallow from the pan and place it on the sprayed work surface.

7 Use the buttered dough cutter to cut the marshmallow in squares. Keep the dough cutter buttered to prevent the marshmallow from sticking. roll the squares in powdered sugar to prevent the squares from sticking to one another. the mixture can be divided and colored and/or flavored for variety. work quickly or ask for a couple of extra helpers to keep the gelatin from setting. replace the vanilla with your favorite extract or concentrated flavor. if using a concentrated flavor, reduce the amount by one-third or add to taste. For chocolate marshmallows, add 1/2 cup (60 g) cocoa powder at the same time the corn syrup and vanilla are added. roll the cut marshmallows in cocoa powder.

5

Makes 80 pieces

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6

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sugared MarshMalloWs Dip squares of marshmallows in various shades of colored sanding sugar instead of powdered sugar for marshmallows with sparkle and a bit of crunch. the sugar prevents the marshmallows from sticking to one another. 1 Place cut squares of marshmallow in a bowl of colored sugar. roll the square in the sugar until the marshmallow is coated.

1

chocolate-coated MarshMalloW instead of rolling the marshmallows in powdered sugar or sanding sugar, marshmallow can be dipped in melted candy coating or melted and tempered chocolate. For additional flavors and textures, garnish the dipped marshmallow with pecans, crushed peppermint, or toasted coconut. add the garnish immediately after dipping.

1

1 Melt milk or semisweet chocolate candy coating or melt and temper milk or semisweet chocolate. immerse the cut marshmallow squares in the melted chocolate. lift out of the chocolate using a dipping tool. slide the marshmallow off the tool and place on parchment paper to set.

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MarshMalloW shapes Use a cookie cutter to cut marshmallow into shaped pieces for special holidays or parties. the cut pieces can be rolled in powdered sugar or colored sanding sugars, or dipped in melted chocolate. Use a 2" to 3" (5 to 7.5 cm) cutter for larger-size marshmallows to place in cups of hot chocolate. 1 Follow the instructions for making marshmallows and spreading them in a pan (page 179). 2 Generously spray a cookie cutter with cooking spray. after the marshmallow has set and been removed from the pan, use the sprayed cookie cutter to cut shapes. 3 roll the cut shapes in powdered sugar or sanding sugar, or dip in melted chocolate following the directions on page 181.

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waste not ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Use leftover marshmallow scraps mixed with chocolate and pecans and drop in mounds or spoon into molds for quick rocky road candy.

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1

Molded MarshMalloW Create fun shapes with marshmallow. instructions shown use lightweight, plastic three-dimensional candy molds. these types of molds are inexpensive, making them practical for home candy makers. the flat molds are cut so they can be turned into a three-dimensional mold. the molds typically have notches in them so the cut molds can be aligned perfectly. Molds that are not three dimensional, silicone molds, and polycarbonate molds can also be used. whichever mold is used, be sure to thoroughly spray the molds with cooking spray. when molding, it is important to have several molds. the marshmallow shapes take at least a couple of hours to firm in their mold. it is wise to have a buttered pan ready to spread remaining marshmallow once all the molds are filled. when filling the molds, it is helpful to fill two or three bags and have someone assist with piping marshmallow into the molds. secure the ends of the filled bags with a rubber band or twist tie to prevent the sticky marshmallow from exploding out of the end of the bag. An 18" (46 cm) large, disposable bag is ideal for filling the molds. the inexpensive bags make clean-up easy.

2

3

1 if the mold is three-dimensional, cut the mold apart. 2 Cut out a hole in the bottom of both sides of the mold. 3 Generously spray candy molds with cooking spray. Put the three-dimensional molds together. Clamp tightly using clips. (continued)

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4

6

5

7

4 insert the clipped molds into a block of styrofoam with the cut opening upright to keep the molds standing.

6 allow the filled molds to set for a few hours. remove the clips and take apart the mold. Peel the marshmallow from the molds.

5 Fit an 18" (46 cm) pastry bag with tip #1A. Follow the recipe for the marshmallow on page 179. as soon as the mixture is made, spoon the marshmallow into a large pastry bag. insert the tip of the filled bag as far down into the mold as possible. Pipe the marshmallow into the molds. Use the end of a brush to manipulate and push the marshmallow if the marshmallow doesn’t flow into all areas of the mold cavity.

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7 roll the molded pieces in powdered sugar or sanding sugar.

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shelf life, storage, aNd gift giviNg

MarshMalloW troubleshootiNg Marshmallow is dense and Not light and airy the marshmallow should have visible air pockets and should be light and airy when you bite into it. if it does not, the marshmallow may not have been whipped enough. Be sure to whip the marshmallow on high speed using a heavy-duty mixer for 10 to 15 minutes. Pouring the mixture onto the gelatin if the mixture is hotter than 212°F (100°C) may damage the gelatin and also cause the marshmallow to be too dense.

Marshmallow is too stiff to spread into a pan if the marshmallow is too stiff to spread in the pan or pipe into molds, it may have been whipped too long and the gelatin has begun to set. the marshmallow should be whipped until it is nearly doubled and should slowly drip off the beater when the beater is lifted. if the mixture is too stiff to spread, dampen your hands with water and use them to spread the stiff marshmallow.

Marshmallows will keep for four to six weeks when packed in an airtight container. Marshmallow is very sticky and will stick to anything it touches unless it is coated with chocolate or rolled in sugar. after the marshmallow is dipped in chocolate or rolled in sugar, place the pieces in an airtight container or the marshmallow will dry out quickly. Marshmallow will keep for several hours when left at room temperature. Bowls of sugar bunnies and eggs make nice centerpieces at spring parties. take your fall and winter parties to the next level with a hot chocolate bar. Containers filled with various flavors of homemade marshmallows make a hot chocolate bar extra special. impress guests with homemade marshmallows in fun shapes to use over open fires for the gooiest and most delicious s’mores they’ve ever had! homemade marshmallows are much more gooey than the store-bought variety. watch carefully if cooking them over a fire, because they drip off the stick easily. squares of marshmallow placed in a cellophane bag then set in a fun mug are a perfect, inexpensive gift. add an extra touch and cut the marshmallow into shapes to coordinate with the mug.

Marshmallow is too sticky By its very nature, marshmallow is very sticky. Make sure to generously spray all pans and molds with cooking spray or heavily butter the pan. the cutting tools should be sprayed or buttered. if covering a pan of marshmallow with plastic wrap, do not let the plastic wrap touch the marshmallow. it is okay (and actually best) to let marshmallow air-dry and cure at room temperature for a few hours. after several hours, the marshmallow can be cut and dipped in powdered sugar, colored sanding sugars, or melted chocolate to keep the marshmallows from sticking together.

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You Will Need • 1 recipe Marshmallow (page 179) • 1 pound (455 g) Caramels (page 104) or commercial block • 11/2 pounds (675 g) milk chocolate • 1 cup (145 g) peanuts, chopped

1

MarshMalloW caraMel pat t i e s Caramel and marshmallow layered and then coated with chocolate and peanuts is a delicious combination. homemade marshmallow is prepared, then caramel is poured onto the marshmallow. the weight of the caramel makes the light and airy marshmallow dense, adding a nice combination of the textures. the homemade Buttery Caramels recipe or a block of commercial caramel can be used. if the homemade caramel is used, it should be made ahead, allowed to completely set, then warmed before pouring onto the marshmallow. when melting, the caramel should be warm and gooey, not bubbling.

2

1 Prepare homemade marshmallow in a buttered 9" x 13" (23 x 33 cm) pan following the instructions on page 179. allow the marshmallow to set up completely. Place the caramel in a microwave-safe bowl. heat for 30 seconds. stir. heat for 20 more seconds. stir. Continue heating every 20 seconds until the caramel is melted. Pour the warm caramel onto the prepared marshmallow. 2 Use a spatula to evenly spread the caramel, spreading nearly to the edge. allow the caramel to cool.

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4

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3 Use a buttered dough cutter to loosen the sides of the marshmallow-caramel layers.

5 Melt milk chocolate candy or coating or melt and temper milk chocolate. Dip each square into the melted chocolate. Place the dipped squares approximately 2" (5 cm) apart on a parchment-lined sheet.

4 lift the marshmallow caramel from the pan and set on a sheet of parchment paper. Cut into 11/2" (3.8 cm) squares using a buttered dough cutter. if the mixture begins to stick to the cutter, butter the cutter again. after the squares are cut, be sure they are not touching one another, or they will begin to stick together.

6 Melt milk chocolate candy or coating or melt and temper milk chocolate. add chopped peanuts so the mixture is very thick with peanuts. spoon the chocolate peanut mixture on top of the dipped marshmallow-caramel squares. allow to set. Makes 80 pieces

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Divinity

You Will Need

Divinity is a candy that is smooth and creamy with

• 21/2 cups (500 g) granulated sugar • 1/2 cup (120 ml) light corn syrup

a light texture. it is somewhat of a cross between

• 1/2 cup (120 ml) water

candy fondant and marshmallow. Divinity can be

• 1/4 teaspoon (1.3 g) salt

tricky to make if proper steps and instructions are

• 2 egg whites, at room temperature

not taken. a good mixer and a day with low humidity are necessities when making this candy. timing

• 1 teaspoon (5 ml) vanilla extract • 1/2 cup (55 g) chopped nuts, optional

is another key factor with this candy. it important that the egg whites are beaten and ready to go at the same time the syrup reaches 248°F (120°C). Make sure all utensils and the mixing bowl are free of grease. work fast when scooping mounds. Divinity sets quickly. if the spoon is sticking when spooning mounds, dip the spoon in hot water before scooping. Pecans, walnuts, or your favorite nut can be sprinkled onto the divinity if desired.

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1 Combine the sugar, corn syrup, water, and salt in a heavy 3-quart (2.8 l) saucepan. Cook and stir until the sugar dissolves and the mixture comes to a boil. insert a thermometer and cook to 248°F (120°C). Meanwhile, when the mixture reaches 230°F (110°C), beat the egg whites in a 4- or 5-quart (3.8 or 4.7 L) mixing bowl until stiff peaks form.

3 increase the speed to high and continue beating. add the vanilla. Continue beating for a few minutes until the mixture begins to lose its gloss and soft peaks form.

2 When the syrup reaches 248°F (120°C), pour the syrup in a thin stream over the beaten egg whites, beating constantly with the mixer on medium speed.

4 immediately drop by teaspoons (5 g) onto a silicone mat or parchment paper. if the mixture spreads into a puddle, whip a little longer. the scooped mounds should hold their shape. sprinkle with nuts if desired. allow the divinity to dry for a few hours before serving. if the candy will not be served for a day or two, place the divinity in an airtight container. Makes 50 pieces

shelf life Divinity is best eaten within a day or two of making. store the divinity in an airtight container at room temperature.

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Mints Mints vary slightly in flavor and texture. after-dinner mints should be creamy with a minty flavor. Cream cheese gives a slight tang to the mint flavor. Butter mints have a combination of flavors for a delicious, unique mint. Mints made with candy coating are made in candy molds, allowing you to choose from dozens of designs and shapes to match the theme of your event or party. Bavarian mints are creamy and melt in your mouth. creaM cheese MiNts this is a classic mint recipe that is popular to serve at weddings. the cream cheese mint is creamy and tangy. Flexible candy molds made of silicone or rubber should be used to ensure the mint will easily fall from the mold. Food color may be added during the mixing process or kneaded in after all the ingredients are thoroughly blended.

You Will Need • 1/2 cup (100 g) granulated sugar • 3 ounces (110 g) cream cheese, softened • 21/2 cups (412 g) powdered sugar, divided • 12 drops peppermint oil • food color

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3

shelf life Place the mints in an airtight container in single layers with parchment between. Keep mints for up to two weeks in the refrigerator until the day the mints will be served. allow the mints to come to room temperature before opening the container. Cream cheese mints can be left out for a few hours. they may form a crust on the outside, but will remain creamy on the inside.

2 4

1 Place the granulated sugar in a small bowl and set aside. Put the cream cheese in a large mixing bowl. Beat the cream cheese with 11/2 cups (300 g) of the powdered sugar until creamy. add peppermint oil and a few drops of color.

5

2 Pour the remaining 1 cup (112 g) of powdered sugar in a mound on the work surface. remove the cream cheese mixture from the mixing bowl and place in the powdered sugar mound. Combine the powdered sugar and cream cheese mixture with your hands until all of the powdered sugar is thoroughly blended with the cream cheese. 4 Press the mixture into a rubber or silicone candy mold. remove any excess candy.

3 Pinch a small piece of the cream cheese mint mixture and roll into a ball. roll the ball in the granulated sugar.

5 turn the mold over and gently flex to let the candy fall from the mold. Makes approximately 75 1" (2.5 cm) pieces

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You Will Need • 83/4 cups (986 g) powdered sugar • 1/2 cup (112 g) butter, melted • 5 to 6 tablespoons (75 to 90 ml) cold water • 10 drops cinnamon oil • 10 drops peppermint oil • 1 teaspoon (5 ml) butter flavor • food color • 1/2 cup (100 g) granulated sugar

butter MiNts this recipe has three flavors for a delicious, unique mint. silicone or rubber molds should be used so the candy easily releases. these mints will crust on the outside, but have a creamy center.

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1 in a large bowl combine the powdered sugar, butter, water, cinnamon oil, peppermint oil, and butter flavor.

2 stir the mixture until it forms coarse crumbs.

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3 on a smooth, dry surface, knead the mixture until it is smooth and the consistency of pie dough. if the mixture is too crumbly, add a drop or two of water. 4 Knead in food color.

5 when there are no longer streaks of color, pinch a small piece and roll into a ball. roll the ball in the granulated sugar. Press the mixture into a rubber or silicone candy mold. remove any excess candy. 6 turn the mold over and gently flex to let the candy fall from the mold. allow the mints to rest at room temperature for 2 to 4 hours.

3

Makes approximately 100 1" (2.5 cm) pieces

5

4

6

shelf life after the mints have rested, layer the butter mints in an airtight container. Place parchment paper between layers. Keep the container at room temperature for up to four weeks.

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caNdY coatiNg MiNts Candy coating mints use inexpensive, clear plastic candy molds and create shapes in party themes. Monograms, roses, and hearts are popular for weddings. Candy molds with simple shapes such as a round swirl or a rectangle are practical to keep on hand for any occasion. Peppermint oil is the most popular flavor for the mints, but spearmint or wintergreen may be used instead. Paramount Crystals may be added to make mints extra creamy. the addition of coloring in the chocolate may cause the candy coating to thicken. Paramount Crystals help thin the candy coating. the recipes suggests 1 tablespoon (15 g) of Paramount Crystals. add more if the candy coating is still too thick.

2

You Will Need • 1 pound (455 g) candy coating

2 squeeze the candy into the cavities of a clean, dry mold. Do not overfill. the candy should come to nearly the top without overflowing the cavity.

• 1 tablespoon (15 g) Paramount Crystals • 15 drops peppermint oil • oil-based food color

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1 Melt the candy coating. stir in the Paramount Crystals and peppermint oil. add food color if desired. Pour the melted candy coating into a squeeze bottle.

3

3 when the cavities are full, tap the mold against the work surface to even the candy and to get rid of air bubbles. Place the mold in the freezer for a few minutes.

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tWo-toNe MiNts

4

to add details to the mints with a contrasting color, melt a small amount of candy coating and paint the mold before filling it with the mint-flavored candy coating. instead of using a bowl of candy coating and a brush to paint the details, use candy writers, which are tubes filled with melted candy (see page 28). 1 Melt a small amount of candy coating in a color that contrasts with the main color of the mint candy coating. Paint the details of the mold with the melted candy. 2 let the details set at room temperature. Continue making the mints following the instructions for Candy Coating Mints on page 194.

4 Place a towel on the work surface. when the candy feels cold and the mold is cloudy, remove the mold from the freezer. Gently flex the mold to release the candy. the candy should easily fall from the mold and the pieces should be shiny. if not, leave the mold in the freezer a little longer.

1

2

Makes approximately 100 1" (2.5 cm) pieces.

shelf life

pearl MiNts

layer the mints in an airtight container with parchment paper between each layer. store the mints at room temperature for up to four weeks.

add a pearl shimmer to Candy Coating Mints with edible pearl dusting powder. lay the mints close together on a sheet of parchment paper. Brush the pearl powder on the mints using a brush with very soft bristles. one small jar of dust will cover a couple hundred small mints. Collect excess dust on the parchment paper and place back in the jar.

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l aY e r e d M i N t s timing is crucial when making these mints. if too much time passes and the chocolate layer sets up before the second (or third) layer is spread, the layers will come apart when cut. if not enough time is allowed, the chocolate layers will blend, or the layers will not be even. Paramount Crystals are added to the candy coating. the crystals make the mints creamy and also help bind the mints together.

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1 Line a 12" x 17" ( 30.5 x 43 cm) sheet tray with parchment paper. Melt 1 pound (455 g) of the semisweet candy coating or melt and temper 1 pound (455 g) of real semisweet chocolate. if using candy coating, add 1 tablespoon (15 g) Paramount Crystals. stir until the crystals are melted. spread the chocolate evenly on the lined sheet tray.

2 tap the pan against the work surface to smooth the chocolate.

3 Melt 1 pound (455 g) light green candy coating or melt and temper 1 pound (455 g) real white chocolate and add a few drops of green food color. if candy coating is used, add 2 tablespoons (30 g) Paramount Crystals to the green chocolate. stir until the crystals are melted. add the peppermint oil. when the semisweet chocolate is nearly set, spread the green chocolate evenly over the first layer. tap the pan against the work surface to smooth the chocolate.

You Will Need • 2 pounds (900 g) semisweet chocolate, divided • 2 to 4 tablespoons (30 to 60 g) Paramount Crystals, divided • 1 pound (455 g) light green candy coating or white chocolate • green food color, if using white chocolate • 15 drops peppermint oil

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Clean Cut

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4

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5

it is likely that there will be some broken pieces when the mints are cut. to avoid this, use a knife instead of a pizza cutter. simmer water in a saucepan. Place a chef’s knife in the simmering water. remove the knife from the water and quickly dry. Use the hot knife to carefully cut through the layered mints.

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4 Melt the remaining 1 pound (455 g) semisweet candy coating or melt and temper 1 pound (455 g) real semisweet chocolate. add 1 tablespoon (15 g) Paramount Crystals. when the green chocolate is nearly set, spread the semisweet chocolate evenly over the second layer.

6 remove the candy from the pan. Peel away the parchment paper. 7 Cut the mint into pieces using a pizza cutter.

shelf life layer the mints in an airtight container with parchment paper between each layer. store the mints at room temperature for up to four weeks.

Makes approximately 100 1" (2.5 cm) pieces

5 allow the candy to set for an hour or so. Use a dough cutter to loosen the candy from the sides of the pan.

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You Will Need • 41/2 cups (394 g) dry fondant • 21/2 tablespoons (45 ml) light corn syrup • 1 cup (235 ml) evaporated milk • 1/2 teaspoon (2.5 ml) invertase • 15 drops peppermint oil • 11/4 pounds (560 g) dark or semisweet chocolate

b ava r i a N M i N t s these melt-in-your-mouth mints are almost fudge-like in consistency. these mints look especially nice wrapped in pretty colored foils.

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2

1 in a mixing bowl, combine the dry fondant, corn syrup, evaporated milk, invertase, and peppermint oil. Beat on high speed using an electric mixer for 12 to 15 minutes. Meanwhile, line a 9" (23 cm) square pan with parchment paper.

2 Melt the chocolate. Gradually add the melted chocolate to the dry fondant mixture. Beat at medium speed until the ingredients are incorporated. after the ingredients are incorporated, whip at high speed for 30 seconds.

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3 Pour the mixture into the 9" (23 cm) pan.

3

4 Use a spatula with a thin blade to evenly spread the mints. 5 allow the mixture to set for several hours. Use a dough cutter to loosen the candy from the sides of the pan. remove the parchment and the candy from the pan. Use a pizza cutter to cut the mints into pieces. Makes approximately 150 1" (2.5 cm) pieces

shelf life the mints can be made several days ahead, but they will dry out if they are not tightly wrapped. wrap the mints in foil or place the mints in an airtight container in a single layer. add layers with parchment paper between each. store the mints at room temperature for up to two weeks. if the mints are wrapped in foils, place the wrapped mints in an airtight container and store at room temperature for up to two weeks.

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Miscellaneous candies

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T

he following section contains miscella-

neous candies that are unique in preparation and flavor from any other candy in the book. candies include marzipan, pralines, sugarcoated nuts, maple candy, sugar chews, citrus peels, and more.

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southern Pralines Pralines are a candy that differ from most because the desired texture is somewhat sugary. Many will argue whether a praline should be chewy or firm. southern pralines from new orleans are typically creamy and firm, while Texas pralines are most often chewy. Below is a recipe for my favorite, new orleans–style pralines. This recipe creates a firm, sugary confection with a rich and nutty flavor. Pralines are best eaten within a day or two. an ice cream scoop is used as an efficient method of scooping the warm pralines.

You Will Need 1

• 3 tablespoons (45 g) butter • 1 teaspoon (5 ml) vanilla extract • ½ teaspoon (2.5 g) salt • 2 cups (200 g) large whole pecans, toasted • 1 cup (235 ml) buttermilk • 1 teaspoon (5 g) baking soda • 1 cup (200 g) granulated sugar • 1 cup (225 g) light brown sugar

1 in a large mixing bowl, combine the butter, vanilla, salt, and pecans. set aside. in a 4-quart (3.8 l) saucepan, combine the buttermilk and baking soda. stir in the sugars. cook over medium heat, stirring constantly, until the mixture boils.

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2

2 When the mixture boils, put in a thermometer. cook to 236°F (113°C). Remove the pan from the heat. Allow the mixture to cool for a couple of minutes undisturbed until the praline mixture reaches 212°F (100°C). 3 Remove the thermometer. Pour the hot syrup into the mixing bowl containing the butter, pecans, vanilla, and salt. stir vigorously to incorporate all the ingredients. 4 continue stirring for a couple of minutes until the mixture thickens, lightens in color, and loses some of its gloss.

3

5 Scoop 2" (5 cm) patties onto a silicone mat or parchment paper. slightly flatten the scoops. Makes 25 pieces

PraliNe TroubleshooTiNg Pralines are sugary Pralines are characteristically somewhat sugary. if the pralines seem excessively sugary, the pralines may have been stirred while the mixture was too warm. understirring the praline mixture after the butter, vanilla, and pecans are added also may cause the pralines to be sugary.

4

Pralines are Too Firm to scoop The mixture cooled too much in the pan before stirring. if the mixture is too stiff too scoop, heat the mixture over low heat to soften.

shelF liFe Pralines are best eaten within a day or two. They may turn sugary and be speckled with white if kept longer. Keep pralines on a tray loosely covered with plastic wrap. 5

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Marzipan Marzipan is made by mixing almond paste, sugar, and egg whites to create a pliable dough. The chewy finished candy has a sweet almond flavor and a texture with a fine grain. Marzipan is most often molded into shapes or used as a candy center. When mixing the marzipan, additional powdered sugar may be needed to create a dough that is not sticky. Marzipan should be tightly wrapped with plastic wrap when it is not in use because it dries out quickly. 1 Knead the almond paste to soften. Place the kneaded almond paste in a bowl. Add the egg whites and 1 cup (112 g) of the powdered sugar. Stir. Add 1 cup (112 g) powdered sugar. stir. 2 Pour the remaining 1 cup (112 g) powdered sugar onto the work surface. dump out the contents of the mixing bowl. Knead the final cup of powdered sugar in with your hands. 3 continue kneading until smooth. add the vanilla and food color if desired. if the almond paste is sticking, dust the work surface with powdered sugar.

You Will Need • 1 cup (270 g) almond paste

Makes 25 pieces

• 2 egg whites • 3 cups (360 g) powdered sugar, divided • ½ teaspoon (2.5 ml) vanilla flavor • Food color

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shelF liFe Marzipan dries firm on the outside, but will remain soft when you bite into it. Keep marzipan candies at room temperature for up to four weeks. Placing marzipan in the refrigerator may cause it to soften.

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h a N d - M o l d e d M a r z i Pa N Marzipan can be used to create animals, babies, sports balls, or nearly any edible sculpture. commonly found in candy stores, marzipan usually is molded into a fruit shape. instructions are given for molding popular fruit shapes. The marzipan can be colored or the marzipan can be painted with food color. For great results, begin with a lighter tone than desired. Then, use food color thinned with water to shade and accent.

Coloring Marzipan The marzipan can be tinted using food color. To obtain a texture, rub food color in your palms. Blend the food color with a drop of water to eliminate chunks of color. Roll the shaped piece in your palms. It will most often leave a spotty look, which is ideal to capture texture and gradient colors in fruit. For solid color pieces, simply knead food color into the marzipan and blend until there are no remaining streaks.

apple Form a slightly misshapen ball using yellow marzipan. Use the end of a brush to indent the top of the apple. Rub electric green food color, yellow food color, and a touch of water in your palms. Roll the apple in your palms. Remove the ball from a whole clove. Insert the clove into the apple for a stem.

Peach Form a slightly misshapen ball using light orange marzipan. Use a toothpick to indent the side of the peach. Rub a small amount of red food color and a touch of water in your palms. Roll the peach in your palms. Rub powdered sugar on the shaped peach to obtain a fuzzy texture. Remove the ball from a whole clove. Insert the clove into the peach for a stem. (continued)

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orange

banana

Form a ball using light orange marzipan. use the end of a brush to indent the top of the orange. Rub orange food color and a touch of water in your palms. Roll the orange in your palms. Remove the ball from a whole clove. Insert the clove into the orange for a stem.

Form a banana shape using light yellow marzipan. Paint the stem of the banana with electric green food color. Paint fine lines and a couple dots with a brush using brown food color. Remove the ball from a whole clove. insert the clove into the bottom of the banana.

strawberry

Pear

Form a strawberry shape using light red marzipan. Rub red food color and a touch of water in your palms. Roll the strawberry in your palms. Flatten green marzipan. cut a stamen using a small stamen cutter. attach to the strawberry using a touch of water. Texture the strawberry using a toothpick.

Form a pear shape using light green marzipan. Rub electric green food color, yellow food color, a touch of red food color and a touch of water in your palms. Roll the pear in your palms. Paint a few dots with a brush using brown food color. Remove the ball from a whole clove. insert the clove into the top of the pear for a stem.

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C h o C o l aT e M a r z i Pa N l aY e r s This layered candy has a chocolate fudge bottom and a sweet, nutty top layer. store finished candies in an airtight container. The pieces will dry out quickly if they are not individually wrapped. You can also prevent them from drying out by dipping them in chocolate.

You Will Need • 1 cup (235 g) almond paste • ¼ cup (60 ml) + 2/3 cup (160 ml) sweetened condensed milk, divided

3

• 1/3 cup (40 g) powdered sugar • 1¼ cups (219 g) chopped dark chocolate

1

1 Line a 7" (18.8 cm) square pan with parchment paper. In a mixing bowl, mash thealmond paste into small pieces. add the ¼ cup (60 ml) sweetened condensed milk and powdered sugar. Beat well. chill in the refrigerator for a few minutes to stiffen the mixture. Press the marzipan layer into the lined pan. set aside. 2 Melt the dark chocolate. add the remaining 2/3 cup (160 ml) sweetened condensed milk. Stir until the milk and chocolate are thoroughly combined. Pour over the marzipan layer. use a spatula to smooth the chocolate layer.

2

3 Place the layered candies in the refrigerator for at least 2 hours. Remove the slab of candy from the pan. Cut into squares. Keep in an airtight container, individually wrap each piece in plastic wrap, or dip squares in melted chocolate. Makes 36 pieces

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Gummy candy Gummy candies in a variety of flavors and shapes can be made using this simple recipe. They are sweet, tasty, and easy to make using flavored gelatin. The hot mixture is poured into molds that withstand heat. clear plastic molds may be used, but the heat from the candy may distort the mold. it is helpful to use more than one mold so that all the syrup may be used. For a sour gummy, stir in 1 teaspoon (5 ml) tart and sour flavor or citric acid just before filling the molds. For a spicy gummy, make the gummy candy using cherry gelatin, then add 8 drops cinnamon oil to the heated syrup just before filling the molds.

You Will Need • 3-ounce (85 g) package any flavor and color gelatin • 2 tablespoons (14 g) unflavored gelatin • ½ cup (120 ml) water

basiC iNsTruCTioNs 1

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4

1 lightly spray candy molds with cooking spray. In a 2-quart (1.9 L) saucepan, combine all the ingredients. Heat over medium heat until the sugar dissolves. Pour the mixture into a funnel fitted with a stopper.

3 allow the gummies an hour or two to set. When firm, gently pull the molded gelatin from the mold.

2 Hold the filled funnel above the molds. lift the stopper to allow the cavity to fill.

4 if any of the cavities were overfilled, use scissors to trim the excess from the gummy. Makes 24 pieces

setting Too Quickly •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

if the mixture is setting before all the mold cavities are filled, place the funnel with the stopper in a pan with hot water to allow the mixture to soften. •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

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You Will Need • 1 batch Gummy Candy, (page 208) • 1 teaspoon (5 ml) citric acid • ½ cup (100 g) granulated sugar • 1 teaspoon (5 g) citric acid crystals

exTra-sour guMMies These gummies are rolled in sugar combined with citric acid crystals to obtain an extra-sour flavor with added crunch. These gummies are best eaten within a few days. They should be kept on a tray, loosely covered with plastic wrap. if the gummies are placed in an airtight container, they will have a longer shelf life; however, the sour sugar coating will dissolve, making them sticky and messy. 1 Make gummies following the instructions on page 208, using any flavor gelatin. 4

2 Add 1 teaspoon (5 g) citric acid to the mixture before molding. 3 Mix the granulated sugar with the citric acid crystals. When removing the gummies from the mold, dip one side in the sugar/crystals. Place the dipped gummies, sugarcoated-side up, on a sheet of parchment paper and allow to harden for several hours. 4 When set, flip over the gummies and dip the uncoated side. Place the dipped gummies, with the just-dipped side facing up, on a sheet of parchment. allow the sugar coating to harden overnight. Makes 24 pieces

shelF liFe store finished gummies at room temperature in an airtight container. Homemade finished gummies tend to shrink over time. For best results, the gummies should be eaten within a few days.

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Mendiants Mendiants are simply disks of chocolates with an assortment of added yummy goodness. They are most commonly seen with dried fruit and nuts, but other items such as chopped pretzels, crunches, or anything else you like can be added. Making mendiants is a practical way to use leftover chocolate. 1 Melt chocolate candy coating or melt and temper real chocolate. drop a spoonful of chocolate onto a sheet of parchment paper. sprinkle chopped dried fruit and nuts on the chocolate disk. let set.

1

You Will Need • chocolate • chopped dried fruit • chopped nuts

shelF liFe store mendiants in an airtight container at room temperature for up to three weeks.

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sugared and spicy nuts add a sugary-sweet coating with a hint of spice to your favorite nut. use walnuts, pecans, almonds, or cashews for an addicting snack. These nuts are also a lovely addition to salads.

Fresh nuts ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Be sure to taste the nuts before making them. nuts quickly turn rancid. ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

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1 Preheat the oven to 250ºF (130ºC). in a mixing bowl, combine the water and egg white. Whip on high until the egg whites are frothy. add the nuts and stir until the nuts are coated with the egg white/water mixture.

2 in a separate bowl, combine the sugar and the cinnamon. Pour the sugar mixture over the nuts and stir until the nuts are coated.

3 line a cookie sheet with a silicone mat. spread the nuts on the cookie sheet. Place the pan with the nuts in the oven for 1 hour, stirring every 15 minutes. After the nuts are cooked, remove them from the oven and allow the nuts to cool completely. Place coated nuts in an airtight container.

You Will Need • 1 tablespoon (15 ml) cold water

• 1 cup (290 g) granulated sugar

• 1 large egg white

• 1 teaspoon (2.3 g) ground cinnamon

• 1 pound (455 g) nuts

shelF liFe For best results the sugared nuts should be eaten within a few days.

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invert sugar invert sugar is granulated sugar in liquid form. it is used in recipes to improve the quality and preserving properties in candy. it is available commercially, or can be made by following this recipe below. as the mixture rests, it may separate. stir before adding invert sugar to a recipe.

1 in a heavy, 4-quart (3.8 l) saucepan, combine all the ingredients. set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly.

You Will Need • 4 cups (800 g) granulated sugar

2 Turn the heat to low so the sugar is simmering. simmer for 30 minutes, stirring occasionally. after 30 minutes, remove the pan from the heat. allow to cool completely.

• 1½ cups (355 ml) water • ¼ teaspoon (1.3 ml) citric acid

3 store in an airtight container. Makes 3 cups (675 ml)

3

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Gianduja Gianduja is the creamy combination of nut paste blended with dark or milk chocolate. The most common gianduja is hazelnut. Hazelnut paste is sometimes called hazelnut praline paste or filbert paste. nut pastes will often separate. Be sure to thoroughly blend the paste before mixing with the chocolate. if real chocolate is used, the chocolate must be tempered before adding the paste.

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3

You Will Need • 1 pound (455 g) chocolate • ½ cup (112 g) nut paste

1 Melt candy coating or melt and temper chocolate. add the nut paste. stir until the nut paste is completely blended with the chocolate. 2 immediately pour the tempered chocolate nut blend into a disposable pastry bag. if candy coating is used, pour the mixture into a squeeze bottle.

3 Pipe the nut blend into a candy mold. lift and tap the mold against the counter several times to smooth the top and remove any air bubbles. use a spatula with a thin blade to scrape excess chocolate. 4 Place the filled mold in the freezer for a few minutes. Place a couple of layers of towels on the countertop. invert the mold over the towels, holding the mold approximately 4" (10 cm) above the towels. If the mold is flexible, gently flex it

to allow the chocolates to fall from the mold. if the mold is not flexible, gently tap the mold against the countertop to release the chocolate. if the chocolate doesn’t easily fall from the mold, place the mold in the freezer for a few more minutes. Makes 50 pieces

shelF liFe Gianduja has a shelf life of four to six weeks. Keep it in an airtight container. Placing the gianduja in the refrigerator may cause the candy to become sticky.

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saltwater Taffy Taffy is cooked slightly hotter than caramels, for a chewy treat. undercooking the taffy will give a soft caramel texture, without the chewiness of taffy. overcooking the taffy will make too hard a piece of candy to be considered taffy. Cooking the taffy to 238°F (114°C) will produce a softer taffy, while cooking the taffy to 250°F (130°C) will produce a firmer taffy. after cooking the taffy on the stove, the taffy is poured onto a marble slab or onto a lined or buttered pan. Then, the taffy must be cooled to nearly room temperature so that it can be pulled. Pulling taffy can be exhausting! Grab a friend or two to help pull. Taffy should be

wrapped just after making so the cut pieces do not stick to one another. Precut sheets of waxed paper squares, available at candy supply stores, are ideal for wrapping. Taffy’s texture and flavor improves after 24 hours, so taffy is best made a day or two ahead of time.

You Will Need • 13/4 cups (410 ml) water • 1 cup (235 ml) light corn syrup • 2 cups (400 g) granulated sugar • ½ teaspoon (2.5 g) salt • 2 tablespoons (28 g) butter • ¼ cup (21 g) marshmallow cream, homemade (page 178) or store-bought • 1 teaspoon (5 ml) concentrated flavor • food color

shelF liFe Taffy should be wrapped just after cutting to keep the shape. if the taffy is tightly wrapped, it will keep for two to three weeks. store taffy at room temperature.

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1

4

7

2

5

8

3

6

7 When the taffy is ready, pull into a rope, then cut into 1" (2.5 cm) pieces using kitchen shears, lightly sprayed with cooking spray. 8 Wrap individual pieces with waxed paper squares soon after they are cut to prevent the pieces from sticking to one another.

1 Butter a marble slab or butter a 10" x 15" (25.5 x 37 cm) pan. If a pan is used, put the pan in the refrigerator while the syrup is cooking. in a 5-quart (4.7 L) heavy saucepan, combine the water, corn syrup, sugar, and salt. stir constantly over medium-high heat until the mixture comes to a boil. Place the thermometer in the pan. Cook to 245°F (118°C). Remove from the heat. 2 Without scraping the pan, pour the hot syrup onto the marble slab or chilled pan. 3 Place the butter, marshmallow cream, flavor, and color on top of the hot syrup. lightly spray a dough scraper with cooking spray.

4 let the taffy rest until it is lukewarm. When it has cooled to lukewarm, use the sprayed dough scraper to fold in the marshmallow cream, butter, flavor, and color. only paddle the taffy a couple of times to loosely incorporate the ingredients.

Makes 60 pieces

5 after the candy is cool enough to handle, lightly butter your hands and begin to pull the taffy. if too much butter is used on your hands, the taffy may begin to separate. 6 Pull the taffy for 15 to 20 minutes, until the taffy lightens, is more satiny than shiny, and becomes more elastic.

MISCELLANEOUS CANDIES

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Maple candy This timeless candy has two ingredients: maple syrup and butter. Pure maple syrup should be used. do not use maple-flavored syrup substitutes such as pancake or table syrup. This recipe requires patience and lots of stirring. When it sets, it is a sugary-sweet confection with the robust flavor of maple. This candy has a consistency with a slightly coarser grain than fudge. However, it should not be excessively grainy. stirring while the syrup is cooling or stirring after it is off the stove, but before it reaches 120°F (49°C), may cause the candy to be extra sugary. once the mixture is creamy, it is ready to be formed into shapes. The maple candy sets quickly, so it is important to work quickly when filling

2

molds. if it sets, it can be reheated in the microwave for a few seconds to soften. Flexible candy molds are best, because they allow the candy to be easily removed. store these candies in an airtight container at room temperature for up to four weeks.

4

You Will Need • 2 cups (475 ml) maple syrup • 1 tablespoon (14 g) butter

1 lightly spray the candy mold with cooking spray. In a 2-quart (1.9 L) saucepan, heat the maple syrup and butter over medium heat. cook to 240°F (115°C).

3

2 Remove the pan from the heat and allow to cool undisturbed. When the syrup cools to 120°F (49°C), remove the thermometer and begin to stir with a wooden spoon.

3 continue stirring for several minutes until the mixture lightens in color, thickens, and loses its shine. 4 Remove a small amount of the creamy mixture and press into a silicone or rubber mold cavity. allow the candy to cool for several minutes. When firm, gently flex the mold to release the molded maple candy. Makes 36 pieces

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sugared citrus Peels normally, orange peels are discarded, but with this recipe, the peels are used to create a bittersweet candy coated with dark chocolate for a tasty, tangy treat. oranges are used in this recipe, but lemons are delicious as well. When cooking the orange peels in the sugar mixture, do not boil. simmering the peels in the sugar mixture prevents the peels from having a tough texture. The sugared peels can be dipped in chocolate or used in mendiants (recipe page 210).

You Will Need

3

4

• 4 oranges • 1 cup (200 g) granulated sugar • ½ cup (120 ml) light corn syrup • 1 cup (235 ml) water • dark chocolate for dipping

1 Quarter the oranges. Remove the peel from each quarter. scrape off most of the white pith from the peel using a spoon. Put the peels into a saucepan. add just enough water to cover the peels. Bring the water to a boil. drain and discard the water. Rinse the saucepan and add the peels with fresh water. Repeat the boiling process two more times.

3 Place the sugar, corn syrup, and water in a 3-quart (2.9 L) saucepan. Bring the sugar and water to a boil over medium-high heat, stirring until the sugar is dissolved. add the peels and simmer uncovered for 60 minutes, or until most of the liquid is absorbed. stir occasionally and watch closely to make sure the peels are not scorching.

4 allow the peels to cool in the pan. When the sugared peels have reached room temperature, transfer the candied orange peel to a cooling rack and let stand until dry. When dry, dip the orange peels in granulated sugar, melted dark chocolate candy coating, or melted and tempered dark chocolate. Makes 115 pieces

2 after boiling the peels three times, drain and allow the orange peel to cool slightly. cut each quarter in half, then cut into thin strips.

shelF liFe store sugared citrus peels in an airtight container at room temperature for up to three weeks. MISCELLANEOUS CANDIES

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Glossary ALMOND PASTE A smooth, heavy dough made from ground almonds. Its most popular use is in marzipan. BAKER’S CHOCOLATE A bittersweet bar with a cacao content of 100 percent and no sugar added. Often called baking chocolate or unsweetened chocolate. BITTERSWEET CHOCOLATE The darkest eating chocolate with the highest cacao content. Typically, bittersweet chocolate will have at least 70 percent cacao content. Percentages vary by manufacturer. BLOOM Fat or sugar rising onto the surface of chocolate. Fat bloom is a white cast of cocoa butter that comes from poor tempering or exposure of the chocolate to incorrect temperatures. Chocolate with a fat bloom is fine to eat, but it may taste dry and crumbly. A sugar bloom occurs when sugar crystals form on the surface. Sugar bloom occurs when there is a temperature shock for the chocolate. Condensation forms and dissolves into the chocolate, creating rough crystals on the surface, giving the chocolate an unattractive appearance. Sugar bloom is unattractive but all right to eat. CACAO A type of tree native to the Amazon forest. It is also the beans from which chocolate is made. Americans call the cacao beans “cocoa.” CACAO CONTENT The percentage of cacao used in processed chocolate. Generally, the higher the cacao content, the less sugar is used in making the processed chocolate, thus producing an intense flavor. CASTER SUGAR Pulverized granulated sugar, also called superfine sugar. CHOCOLATE CHIPS Manufactured chocolate drops that are best used for baking. Their formula is designed for the drops to hold their shape when baked; therefore, they are not ideal in candy making. Also, they may contain less cocoa butter than regular chocolate, so they may not produce the same results. CHOCOLATE LEATHER Also called candy clay. It is a chocolate dough that can be molded and sculpted. CHOCOLATE LIQUOR A solid mass made from the cacao bean. It is the base of chocolate. Contrary to its misleading name, chocolate liquor does not contain alcohol. CITRIC ACID A natural fruit acid that can be added to hard candy and cream centers to enhance fruit flavors. It is available in liquid or crystal form.

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COCOA BUTTER The fat present in the cacao bean. When chocolate is processed, cocoa butter is removed to make candy coating and added in varying degrees with the cocoa powder to make real chocolate. The cocoa butter is what makes it necessary to temper real chocolate. Cocoa butter can also be used to thin real chocolate. COCONUT DOUGH A chewy, coconut candy center with coconut texture. COMPOUND COATING See Confectionary Coating. CONFECTIONARY COATING A chocolate-type product that contains vegetable oil instead of cocoa butter. Also called candy kote wafers, candy-making chocolate, compound coating, and summer coating, confectionary coating is used in place of real chocolate to create less expensive candy that does not require tempering. It melts easily and hardens quickly. Manufacturers have developed high-quality coatings to compete with real chocolate. Confectionary coating is ideal for beginning candy makers. CONFECTIONER’S GLAZE A nontoxic shellac used to make chocolate or confections shine. It is best used for displays. COUVERTURE Good-quality, real chocolate (includes cocoa butter in its ingredients) that requires tempering for dipping and molding. Couverture is a term used to describe professionalquality coating chocolate with a high percentage of cocoa butter, at least 32 percent, and as high as 39 percent. The extra cocoa butter allows the chocolate to form a thinner coating shell than noncouverture chocolate. DARK CHOCOLATE See Semisweet Chocolate. DESSICATED COCONUT A finely cut, dried, unsweetened coconut. DRIED EGG WHITES A powder that will whip like fresh egg whites when reconstituted with water. They are a convenient alternative to fresh eggs. Because the egg whites are pasteurized, they can be used safely without cooking or baking. DRY FONDANT A specially formulated cane sugar product used to make quality icings and candy. ENROBING Pouring a thin coat of chocolate over the candy. FAT BLOOM See Bloom. FILBERT PASTE A delicious paste made of hazelnuts, much like peanut butter. FLAVORING OILS Oils with a stronger flavor that are ideal to use in chocolates, coatings, and hard candy. They are typically three times stronger than flavoring extracts.

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FONDANT A creamy, white sugar–based candy center that can be flavored and colored. Fondant can be made from scratch or from a commercial dry fondant mix. In cake decorating, rolled fondant is an icing rolled and smoothed over a cake. Rolled fondant is a different recipe from the fondant that is used in candy making. GANACHE A combination of chocolate and heavy cream. The amount of cream added produces different thicknesses of ganache. More cream will give a thin ganache for use as glazes on cakes and desserts while less cream will make a thicker, creamy candy center. Truffles are technically a ganache. Other ingredients may be added for a variety of flavors and textures. GIANDUJA A finely ground mixture of nuts and chocolate. GLUCOSE Concentrated, thick corn syrup. GLYCERINE A syrupy, odorless, sweet clear liquid derived from fats and oils. It is used in candies to retain moisture, to add sweetness, and to prevent crystallization. INVERT SUGAR Granulated sugar in liquid form. Improves the quality and preserving qualities in candy. Substitute part of the sugar for invert sugar in a cookie recipe for softer cookies. If it crystallizes, place over hot water until it liquefies. INVERTASE A yeast derivative used in candy centers to make them creamier as the fondant ripens. Usually only a few drops are necessary.

ROCK CANDY Also called hard candy. Rock candy is a candy that is made by cooking sugar, water, and corn syrup to a high temperature and adding flavor and coloring to achieve a hard, sweet confection. See page 122. SEIZING The hardening of crystals of certain parts of chocolate, causing the chocolate to lose its smooth and creamy texture. SEMISWEET CHOCOLATE Often referred to as dark chocolate, semisweet chocolate has 50 to 70 percent cacao content. Generally there is a higher cacao content in bittersweet chocolate, but the terms semisweet and bittersweet are sometimes used interchangeably. SUGAR BLOOM See Bloom. TARTARIC ACID A natural crystalline compound used to enhance fruit flavors. A common substitute for citric acid, but sharper and more biting. TEMPERING The process of bringing real chocolate to the proper temperature for candy making. Chocolate that has not been properly tempered will have white streaks or bloom or it will set up very slowly. Well-tempered chocolate will have a smooth, creamy texture. TOASTED COCONUT Sweetened, dried coconut that has been toasted. Delicious for sprinkling on rice and other dishes as well for use in candy making.

MARZIPAN A thick, clay-like candy that can be molded and sculpted. Its most popular uses are for molded fruits.

TRUFFLE There are different meanings for “truffle” depending on the country of origin. The name “truffle” was said to be invented in France by a chocolatier who created the confection of a ganache rolled in cocoa powder. The finished product resembled the black truffle delicacy of a fungus found in France. Today, truffles are found in a variety of shapes. Their centers should be ganache-based.

MILK CHOCOLATE Chocolate with 30 to 49 percent cacao content.

UNSWEETENED CHOCOLATE See Baker’s Chocolate.

NIBS Cocoa beans that have been roasted and chopped into fragments. They add a strong taste and crunch to candy centers.

VANILLA BEAN PASTE A rich, concentrated paste that can be used in place of an extract. It is a versatile alternative to whole vanilla beans.

LECITHIN An emulsifier made from soybeans and used to keep oils from separating.

PARAMOUNT CRYSTALS Vegetable oils, mostly coconut oil, in small solid pieces used to thin candy coating or to make the coating more creamy. PRALINE PASTE A paste made from ground nuts. Most common praline pastes are almond and hazelnut.

WHITE CHOCOLATE White chocolate is not technically chocolate, but it is made with cocoa butter, which comes from the cocoa bean. The cocoa butter is mixed with milk products, sugar, and vanilla. High-quality white chocolate should have at least 30 percent cocoa butter.

PRECRYSTALLIZING A term used when tempering chocolate by bringing chocolate to its correct crystalline form. RAW CHIP COCONUT Unsweetened coconut in wide strips, used in brittle recipes as well as for a fine garnish.

GLOSSARY

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Resources Supplies for this book can be purchased at your local candy supply store, or through www.shopcountrykitchen.com.

Acknowledgments This book is dedicated to my mom and grandma, who provided recipes and so much knowledge throughout the years. Thanks to my mom for all the help and support she has given me throughout the writing of this book. Thanks to Linda Neubauer and the staff at Creative Publishing for giving me the opportunity to write my fourth book! Thank you, Dan Brand, for taking the amazing shots of the finished candies. Finally, thank you to my husband and kids for enduring the long days and nights I spent on the computer and in the kitchen.

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About the Author Autumn Carpenter’s passion for decorating started at a very young age. As a child, Autumn would spend time at the home of her grandmother, Hall of Fame sugar artist Mildred Brand. Later, her mother, Vi Whittington, became the owner of a retail cake and candy supply shop. Her grandmother provided many recipes, while her mother instilled a work ethic and a passion for the art, and served as the best teacher and mentor that Autumn has ever had. Autumn Carpenter has demonstrated cake decorating and candy-making techniques throughout the country. She has also served as a judge in cakedecorating competitions. She has been a member, teacher, and demonstrator at the International Cake Exploration Society (ICES) for 20 years. Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy supply store. Country Kitchen SweetArt has been owned and operated within Autumn’s family for more than 45 years. The business caters to walk-in store sales, catalog sales, and online sales at www.shopcountrykitchen.com. Autumn has developed her own line of useful tools and equipment for cake and cookie decorating. Her cakes and products have been featured in numerous publications and magazines including American Cake Decorating and Cake Central. Her products can be found online as well as in many cake and candy supply stores throughout the United States and in several other countries. Autumn’s other websites include www.autumncarpenter.com and www.cookiedecorating.com.

ABOUT THE AUTHOR

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Index a

Alcohol, 9 Almond paste, 9

b

Baking pans, about, 10 Bark recipes about, 55 basic, 70–71 crunches, 72–73 layered, 74–75 tiger, 76–77 toffee, 119 Bavarian mints, 198–199 Brittles, 117, 120–121, 129 Brushes, about, 15

d

c

Candy coating mints, 194–195 Candy coatings about, 21 melting, 28–29 Candy thermometers, 12, 49 Candy writers decorating with, 67 melting candy in, 28–29 Caramels, making basic, 102–105 with chocolate, 107, 112–115 ganache, 167 marshmallow patties with, 186–187 with nuts, 106, 110–111 troubleshooting, 108–109 truffles with, 154 Chablon sheets, about, 17 Chocolate alcohol and, 9 caramels, making, 107, 112–115 chopping, 12, 26 dipping, 56 flavoring and coloring, 9, 25 gianduja, 213 keeping fluid, 29–30 marshmallow coated with, 181 marzipan layers, 207 melting, 27–28 mendiants, 210

222

molds, 34–37, 40 painting, 39 production, 20 scorched/overheated, 30 shopping for, 24 storing, 25, 31 tempering, 32–33, 34 troubleshooting, 46–47 types, 22–23 water and, 31, 34 See also Dipped recipes; Truffles Chocolate choppers, about, 12 Chocolate transfer sheets about, 9 using, 44–45, 66 Clusters about, 55 making, 78–81 Cocoa nibs, about, 9 Cocoa powder, about, 8 Coconut centers, making, 142 Cooked candies, making, 48–51 Cookie cutters, about, 17 Cookie scoops, about, 13 Cream cheese mints, 190–193

Dairy products, about, 8 Decorations, adding, 66–69 Dipped recipes basic cookies/crackers, 60–61 fudge, 98 peanut butter sandwich cookies, 62 peppermint crackers, 62 pretzels, 64–65 strawberries, 58–59 troubleshooting, 68–69 Dipping tools about, 14 using, 56 Divinity, making, 188–189 Double boilers about, 10 using, 28 Dough scrapers, about, 14 Dusting powders, 9

e

Extra-sour gummy candy, 209 Extracts, about, 9

f

Filled candies, making, 41 Flavorings, 9, 25 Fondant as candy centers, 136–141 making cooked, 132–134 making uncooked, 132, 135 Food color, about, 9 Food-handling gloves, about, 17 Fruit ganache centers and, 166, 170 for icing, 9 making candy-coated, 128 making caramel-chocolate, 114–115 sugared citrus peels, 217 Fudge about, 83 chocolate dipped bites, 98 marshmallow recipes, 90–93 no cooking recipes, 84–89 storing, 99 traditional, 94–96 troubleshooting, 97 Funnels, about, 15

g

Ganache centers about, 147, 160–161 making, 161–171 troubleshooting, 174 Gianduja, 213 Gummy candy, 208–209

h

Hard candies, making, 117, 122–129 Hazelnut paste, 9 Heat-resistant funnels, 15 Hollow candies, 43

i

Icing fruit, 9 Icing spatulas, about, 13 Ingredients, basic, 8–9 Invert sugar, making, 212 Invertase about, 9 using, 135

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l

Layered mints, 196–197 Lollipops, making, 124–125

m

Magnetic molds, 44–45 Maple candy, 216 Marble slabs, about, 12 Marshmallow making, 179–180 making candies, 181–184, 186–187 troubleshooting, 185 Marshmallow cream making, 178 peanut butter fluff, 143 Marzipan, 204–207 Mendiants, 210 Mini-pizza cutters, about, 17 Mints, making, 190–199 Mixers, about, 14 Mixing bowls, about, 10 Molds about, 16 chocolate and, 34–46 hard candies and, 126–127, 129 marshmallow and, 183–184 sucker candy, 40 truffles and, 158

n

Nuts about, 8, 70 caramels with, 106, 110–111 clusters, 78–81 ganache with, 168 gianduja, 213 pastes, 9 peanut brittle, making, 120–121 sugared and spicy, 211

o

Oils, about, 9

p

t

s

u

Packaging information, 18 Pan dividers, about, 11 Parchment cones about, 16 using, 37 Parchment paper about, 11 using, 52–53 Pastry bags about, 16 using, 36 Peanut brittle, making, 120–121 Peanut butter centers, making, 143–145 Peanut butter sandwich cookies, 62 Pralines, 202–203 Pretzels, making dipped, 64–65, 113

Saltwater taffy, 214–215 Saucepans, 10, 49 Scissors, about, 14 Silicone mats, about, 11 Skewers, about, 16 Southern pralines, 202–203 Spatulas, about, 13 Squeeze bottles about, 15 using, 35 Sticks, cookies/crackers on, 63 Storage barks and clusters, 81 caramels, 109 chocolate, 25, 31 chocolate cookies/crackers, 63 chocolate-covered strawberries, 59 dipped pretzels, 65 divinity, 189 filled candies, 145 freezing, 19 fudge, 99 ganache and truffles, 175 marshmallows, 185 melted candy coating, 29 nuts, 8 Sucker molds, 40 Sucker sticks, about, 16 Sugar about, 8 testing state/consistency, 50–51 washing down crystals, 48 Sugared and spicy nuts, 211 Sugared citrus peels, 217

Taffy, 214–215 Thermometers, about, 12 Three-dimensional molds, 42–43 Toasting, nuts, 8 Toffees, making, 117, 118–119, 129 Tools and supplies cleaning, 31, 35, 52 molds, 34–38 types, 10–17 Truffles about, 147 chocolate sandwiches, 157 ganache, 172–173 recipes, 148–149, 152–156 tips, 150–151 Tuxedo strawberries, making, 59 Two-tone mints, 195

Unfilled candies, 43

w

Wooden spoons, about, 13

INDEX

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don’t miss the other books in the series!

The Complete Photo Guide to Cake Decorating Autumn Carpenter ISBN: 978-1-58923-669-1

The Complete Photo Guide to Cookie Decorating Autumn Carpenter ISBN: 978-1-58923-748-3

available online or at your local craft or book store. www.creativePub.com

more books on candy The Sweet Book of Candy Making Elizabeth LaBau ISBN: 978-1-59253-810-2

our books are available as e-Books, too! many of our bestselling titles are now available as e-Books. visit www.Qbookshop.com to find links to e-vendors!

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