Candymaking

Rating:
Summary: A Great Place to Start
Review: After picking up one or two other candymaking books, the process continued to appear daunting. I found this book and everything clicked into place.

The pictures are particualarly helpful in getting an idea of what you're going for (sometimes the descriptions aren't enough) and the section on tempering chocolate is one of the best I've encountered (although it still lacks some of the details I needed to really understand the process)

Regretably, the book doesn't really mention that as chocolate constricts it tends to force centers out through weak parts in the chocolate, so there are a few surprises like that, but everything remained quite tasty.

The recipes are generally excellent (I've made a wide range of them and used many others as a base for my own) although in a few cases, when I was first starting, I was a bit uncertain as to what I was supposed to be looking or waiting for.

Since starting with this book I've learned other techniques of dealing with some of the candies that don't really get mention (such as getting a softer/lighter truffle using methods such as piping bag) so it's good to keep perspective.

The sources at the end of the book are good but the lack web sites (the book is old enough that this isn't surprising).

All and all if you're looking to take the plunge into candymaking, this is a great place to start to turn out excellent candy starting with only a yearning to know how.

Rating:
Summary: A Great Place to Start
Review: After picking up one or two other candymaking books, the process continued to appear daunting. I found this book and everything clicked into place.

The pictures are particualarly helpful in getting an idea of what you're going for (sometimes the descriptions aren't enough) and the section on tempering chocolate is one of the best I've encountered (although it still lacks some of the details I needed to really understand the process)

Regretably, the book doesn't really mention that as chocolate constricts it tends to force centers out through weak parts in the chocolate, so there are a few surprises like that, but everything remained quite tasty.

The recipes are generally excellent (I've made a wide range of them and used many others as a base for my own) although in a few cases, when I was first starting, I was a bit uncertain as to what I was supposed to be looking or waiting for.

Since starting with this book I've learned other techniques of dealing with some of the candies that don't really get mention (such as getting a softer/lighter truffle using methods such as piping bag) so it's good to keep perspective.

The sources at the end of the book are good but the lack web sites (the book is old enough that this isn't surprising).

All and all if you're looking to take the plunge into candymaking, this is a great place to start to turn out excellent candy starting with only a yearning to know how.

Rating:
Summary: How can you judge a book without using it?
Review: As a co-author of Candymaking, one never likes to get less than rave reviews about ones work, but how can Eric Wu judge my book? By its cover? This book is not written for the "gourmet" candymaker, but for the everyday person who wants to turn out wonderful candies. I take exception to his comment about chocolate only coming in 11 lbs block. European chocolate comes in 5 kilo blocks, but domestic chocolate, and there are some wonderful domestics, comes in 10 lbs blocks. Calling bittersweet chocolate "dipping chocolate"? I don't think so. The chocolate we discuss in the book are made for "dipping" chocolates, whether they be semi, bitter, or milk chocolate. Beating truffles? If it works, don't complain. Eric, I have made literally hundreds of pounds of truffles, and believe me, I don't have a graining problem. Candymaking is an art, that takes a long time to perfect, but we have tried to take the mystery out of the process so that everyone can have success, with a little practice.

Rating:
Summary: Before this book I was fondant challenged
Review: Before this book, I was fondant challenged. With this book, I have been cured. I can finally make a tasty fondant for dipping in chocolate. This is a great book. Follow the directions and the recipes turn out great. The book has numerous tips and secrets to making good candy.

The book covers a wide variety of candy types. It also covers a wide range of recipes for different skill levels. Some are very very simple. Some require skill. The recipes let you know before you start the level of difficulty.

Personally, I think the carmel recipes are the best. However, I am sure everyone will have their own personal favorites.

I recommend this book to all aspiring candy makers.

Rating:
Summary: Before this book I was fondant challenged
Review: Before this book, I was fondant challenged. With this book, I have been cured. I can finally make a tasty fondant for dipping in chocolate. This is a great book. Follow the directions and the recipes turn out great. The book has numerous tips and secrets to making good candy.

The book covers a wide variety of candy types. It also covers a wide range of recipes for different skill levels. Some are very very simple. Some require skill. The recipes let you know before you start the level of difficulty.

Personally, I think the carmel recipes are the best. However, I am sure everyone will have their own personal favorites.

I recommend this book to all aspiring candy makers.

Rating:
Summary: Probably wouldn't buy again
Review: Book covers: equipment, ingredients, fondants, truffles, fudges, caramels, marshamllow type stuff, fruits and jellies, brittles and hard candies.

First a disclaimer. I have not tried any of these recipes. That said, there are a few things in this book that made me wonder. For instance, they tell you to beat your truffle mixture with an electric mixer. As Alice Medrich tells you in her book "Cocolat" you should never mix truffle mixtures so vigorously - you end up with a grainy texture. The authors show a way to solve this, but you shouldn't have to. They call bittersweet chocolate "dipping chocolate" , mention that is comes in 10 lbs blocks, but not that the primary brand that does this is Callebaut (and it's 11 lbs blocks). They use jam for truffles. This does not inspire confidence.

On the other hand, the chapter on dipping and "signing" chocolates by hand is very instructive - not all of us have truffle dipping forks. There are a lot of nice color pictures.

And I think a strength of this book is the huge variety of candies that it covers.

But if I were looking to make just a few candies, and had to make the decision again, I might save up my money and buy "the chocolate bible", which has a big candy section as well as a lot of other things as well.

Rating:
Summary: Great hands on advice, tasty results
Review: Candymaking is full of pictures for the recipes, clear instructions, great section for trouble shooting. Some sleeper hints are golden - using the electric skillet for dipping, adding small bits of chocolate to quick temper the chocolate for dipping. The pictures of hand dipping were great. It was like standing at the back of a candy shoppe and gleaning all the tips from the pros. Thanks. We can't comment on all the sections, suckers or jellies, but the recipes we tested were awesome. In the Bay Area, Ghiradelli does sell chocolate in blocks of 10 lbs. available at Trader Joe's.

Rating:
Summary: Not so professional...
Review: Disclaimer: I have not made any of the recipes in the book. Like another reviewer, I was put off by a few things. Caramel recipes call for evaporated milk - not fresh heavy cream - and that alone is enough to discourage me. Where is the discussion of types of chocolate, instructions on tempering chocolate before using it in coating, and recommendations of fine brands such as Callebaut? This book might be acceptable for someone who just wants to produce some sweets to enjoy at home, but for a serious chocolatier, or someone who aspires to be one, it leaves much to be desired. I think it is not worth the trouble to make chocolates unless one aims for the finest quality. I was looking for a book that will teach me to make fine European types of chocolates, and I am still looking. The pictures are pretty, and I will probably try one of the fondants (the fresh raspberry fondant recipe might be worth trying), but that's all I got out of this book.

Rating:
Summary: Not so professional...
Review: Disclaimer: I have not made any of the recipes in the book. Like another reviewer, I was put off by a few things. Caramel recipes call for evaporated milk - not fresh heavy cream - and that alone is enough to discourage me. Where is the discussion of types of chocolate, instructions on tempering chocolate before using it in coating, and recommendations of fine brands such as Callebaut? This book might be acceptable for someone who just wants to produce some sweets to enjoy at home, but for a serious chocolatier, or someone who aspires to be one, it leaves much to be desired. I think it is not worth the trouble to make chocolates unless one aims for the finest quality. I was looking for a book that will teach me to make fine European types of chocolates, and I am still looking. The pictures are pretty, and I will probably try one of the fondants (the fresh raspberry fondant recipe might be worth trying), but that's all I got out of this book.

Rating:
Summary: Best Candy I've found
Review: I feel that the best of the book are the orange and the licorice carmels. They just melt in your mouth. My wife and I have made candy around the holidays for years and these two are becoming two of the favorite ones. Anyone having goodies to share can email us at [e-mail].