The Complete Photo Guide to Candy Making by Carpenter, Autumn -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Introduction

Basics Candy Packaging and Storage All about Chocolate Melting Chocolate and Candy Coating Tempering Chocolate Molding Chocolate Working with Cooked Candies and Sugar Stages

Dipped Treats, Barks, And Clusters

General Dipping Instructions Chocolate-Covered Strawberries Crackers and Sandwich Cookies Dipped Pretzels Adding Decorations to Dipped Treats Crunchy Barks Layered Barks Tiger Barks Clusters

Fudge

Easy Fudge Fudge with Marshmallows or Marshmallow Cream Traditional Cooked Fudge Fudge Bites

Caramels

Basic Caramel Instructions Buttery Caramels Soft Caramels Caramel with Nuts Chocolate Caramels Caramel Pecan Patties Crispy Caramel Bars Caramel Chocolate Pretzels Caramel-Chocolate Apples

Toffees, Brittles, And Hard Candy

Toffee Brittle Hard Candy

Candy Centers

All about Fondant Candy Centers Using Fondant Other Candy Centers

Truffles And Ganache Centers

Whipped Truffles Modified Whipped Truffle Recipes Alternative Finishing Methods for Whipped Truffles Ganache Centers Modified Ganache Center Recipes Alternative Finishing Methods for Ganache Centers

Marshmallow, Divinity, And Mints

Marshmallow Cream Marshmallow Candies with Marshmallow Centers Divinity Mints

Miscellaneous Candies

Southern Pralines Marzipan Gummy Candy Mendiants Sugared and Spicy Nuts Invert Sugar Gianduja Saltwater Taffy Maple Candy Sugared Citrus Peels

Glossary Resources Acknowledgments About The Author Index Copyright