Candymaking

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Summary: Candymaking
Review: The recipes and pictures in this book are the best I have ever seen for professional candies. Follow directions to the letter for dipping chocolate - right down to the temperature of the room. I have tried several times and the best method is to melt chocolate at lowest oven temperature (their preference too) in stoneware (metal or glass get too hot!). Then remove stoneware bowl and place on heating pad to stay warm. Then place your dipping dish (a miniature fry pan just large enough for two eggs is perfect size, don't use the cool electric skillet they recommend) right in front of you and scoop 3 or 4 handfulls of chocolate from the stoneware to dip. For cherries, the ones with stems still on are easiest, just drag them through the dipping pan. Warning! don't let too much excess chocolate drain from the cherries before sitting down or you'll end up with a little hole in the bottom and the juice will drain out!

Rating:
Summary: A few great recipes
Review: There are a few really good recipes here. Most of the rest are okay. Some recipes need better instructions. For example, when you're working with candy, you really need to understand when things are done. To rely on your eye or on the "water test" is only good for experienced candymakers. I have adopted one of the peanut brittle recipes and have never made any brittle that was better. So, I do recommend the book, but I would also encourage you to get a more descriptive volume as well. If you can find the Pope School book on Candymaking, I'd get that. You could find it in used book stores.

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Summary: Great candy making made easy!
Review: This book takes the mystery out of fine candy making. Make elegant dipped candies, truffles, toffy, taffy, fudge, cherry cordials, divinity, lollypops and my favorite... buttermints. It's all here with full color photos. You won't be sorry.

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Summary: If you want to make candy you must have this book!
Review: This is an outstanding book with easy to follow directions that will result in excellent candy. You will enjoy it tremendously. I have made candy for 15 years and this book is very helpful in improving my candy making skills.

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Summary: Best candymaking book ever!!!
Review: This is the very best candymaking book I have ever own. I was a little skeptical after reading Eileen's review, but as I read the book, it explains why you use evaporated milk in SOME caramel recipes--it is so the caramel will hold it's shape. Not all caramel recipes in the book use that, just some of them. Some milk solids are necessary, along with the cream. I found the chocolate section wonderful! The authors explain in detail how to select, melt and dip chocolate. I followed their directions and had wonderful success. It doesn't claim to be a European candy book, just a good book to teach you how to make wonderful candies. Thanks ladies!

Rating:
Summary: Best candymaking book ever!!!
Review: This is the very best candymaking book I have ever own. I was a little skeptical after reading Eileen's review, but as I read the book, it explains why you use evaporated milk in SOME caramel recipes--it is so the caramel will hold it's shape. Not all caramel recipes in the book use that, just some of them. Some milk solids are necessary, along with the cream. I found the chocolate section wonderful! The authors explain in detail how to select, melt and dip chocolate. I followed their directions and had wonderful success. It doesn't claim to be a European candy book, just a good book to teach you how to make wonderful candies. Thanks ladies!

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Summary: Inspiration and great instructions!
Review: When I was first learning to work with chocolate, I purchased this book. That was over three years ago and since then my family has enjoyed chocolate fudge, chocolate covered cherries, truffles, etc. This was the first candy making book I ever purchased and the pictures were the inspiration that got me into the kitchen. I highly recommend this book if you are just learning about candy making. It will teach you the basics of temperature which is essential to the quality of the candies you create. The only problem with this book: You will want to make every single treat! In the back of this book you will also find a list of suppliers. I now order the best chocolate in the world! I also discovered some of my favorite cooking catalogs.