How to Make Candy
A guide to making homemade confectionary - boiled sweets, taffies, fruit candies, butterscotch, fondants, creams and more
Nonfiction, Food & Drink, Baking & Desserts, Confectionary, Chocolate, Desserts
| Author: | Jane L. Harmond | ISBN: | 9781365137877 |
| Publisher: | Triangle Circle Square | Publication: | May 24, 2016 |
| Imprint: | Language: | English |
| Author: | Jane L. Harmond |
| ISBN: | 9781365137877 |
| Publisher: | Triangle Circle Square |
| Publication: | May 24, 2016 |
| Imprint: | |
| Language: | English |
This wonderful candy cookbook has over 150 recipes for hard candy, fruit candy, chewy candy, butterscotch and much, much more.
While most people go to the store for their confectionery, there remains a vibrant amount of independent candy making activity in the modern day. People seek a premium, tailor made experience as a difference to mass marketed products easily bought from supermarkets and stores.
The practice of making candy in the home is time honored, having happened since sugar was grown in bulk during the colonial era. The mass manufacture of sugar meant that every home could buy a bag. Many modern candy companies originated in homes whose occupants were imaginative enough to make their own candy to sell locally. Trade would occur between businesses, with bakers and caterers buying candy from independent confectioners.
With professional confectioner Jane Harmond composing the recipes in this candy cookbook, be assured that the resulting treats impress with their time tested deliciousness.
In addition to the recipes, the author details the equipment required and the need for good temperature monitoring when you prepare sugar and treats. Emphasis is on practice and attention to detail, with the results rewarding and thoroughly tasty for all who sample them.
Simply put, How to Make Candy is a great cookbook and a perfect introduction for aspiring confectioners.
This wonderful candy cookbook has over 150 recipes for hard candy, fruit candy, chewy candy, butterscotch and much, much more.
While most people go to the store for their confectionery, there remains a vibrant amount of independent candy making activity in the modern day. People seek a premium, tailor made experience as a difference to mass marketed products easily bought from supermarkets and stores.
The practice of making candy in the home is time honored, having happened since sugar was grown in bulk during the colonial era. The mass manufacture of sugar meant that every home could buy a bag. Many modern candy companies originated in homes whose occupants were imaginative enough to make their own candy to sell locally. Trade would occur between businesses, with bakers and caterers buying candy from independent confectioners.
With professional confectioner Jane Harmond composing the recipes in this candy cookbook, be assured that the resulting treats impress with their time tested deliciousness.
In addition to the recipes, the author details the equipment required and the need for good temperature monitoring when you prepare sugar and treats. Emphasis is on practice and attention to detail, with the results rewarding and thoroughly tasty for all who sample them.
Simply put, How to Make Candy is a great cookbook and a perfect introduction for aspiring confectioners.
