Sweet Confections: Beautiful Candy to Make at Home

Sweet Confections: Beautiful Candy to Make at Home

by Nina Wanat
     
 

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Handmade candies are enjoying a boom in popularity, and this wonderful how-to will help home chefs of all levels create the most delectable treats around. Using basic techniques, tools, and ingredients, professional chocolatier Nina Wanat guides readers on a friendly, informative tour through the accessible intricacies of candymaking. Generously photographed, with

Overview

Handmade candies are enjoying a boom in popularity, and this wonderful how-to will help home chefs of all levels create the most delectable treats around. Using basic techniques, tools, and ingredients, professional chocolatier Nina Wanat guides readers on a friendly, informative tour through the accessible intricacies of candymaking. Generously photographed, with invaluable instructions and time-tested tips and tricks, Sweet Confections contains 40 delicious recipes tested in the author's own kitchen. From Salted Chocolate Caramel Lollipops to Peach Turkish Delight, these candies are sure to satisfy your sweet tooth and satiate your creative cravings.

Editorial Reviews

From the Publisher
"Cookie dough fudge? This book has it. A sweet-and-salty smorgasbord? This book has it. It also has big, glossy images and plenty of step-by-steps to guide you to sweet success. Author Nina Wanat has packed this book with easy-to-make recipes and intriguing flavor combinations." —Sprinkle Bakes
 
"Sweet Confections: Beautiful Candy to Make at Home demystifies the apparently not-so-tricky world of candymaking. Author Nina Wanat, chocolatier and owner of BonBonBar Confections, combines her knowledge with the stunning photography of Diane Cu and Todd Porter, aka White on Rice, to guide us through making candy at home...Wanat promises candymaking is 'easy and within your reach,' and leads us confidently through all the basic ingredients, tools, and how-tos, including how to temper chocolate, cook sugar, roll truffles, and more. Every concern is covered, even for novices (To stir, or not to stir?), and the step-by-step photographs serve as a vital guide." —Craft Gossip
 
“Nina provides a wonderful overview of all the basic candy making ingredients as well as the tools and techniques needed to create these scrumptious treats. Step-by-step directions and mouthwatering photography make it a fun challenge deciding on which recipe to try out first.” —Delish Magazine
 
“Nina Wanat makes candy-making into a delightfully delicious art form in her cookbook, Sweet Confections: Beautiful Candy to Make at Home…From brittles and lollipops to caramels and taffies, as well as marshmallows and truffles, this cookbook has all of the types of candy that you'd ever want to make. They're classy enough for holidays and parties, but also perfect for regular days and nights around the house...My favorite part about this book (besides all of the wonderful photos) has to be the first section of the book that's solely devoted to candy-making tips, tricks, and simple how-to's. I really appreciate the fact that Nina Wanat, the author, took the time to break down a lot of the special techniques and procedures that are important in candy-making, such as how to dip candies and caramelize sugar. Thanks to that section of the book, I know exactly what she's talking about in the recipes when she mentions a certain technique or ingredient.” —thebestdessertrecipes.com

Product Details

ISBN-13:
9781600599200
Publisher:
Lark Crafts
Publication date:
09/06/2011
Pages:
144
Sales rank:
1,333,771
Product dimensions:
8.40(w) x 9.90(h) x 0.40(d)

Related Subjects

Meet the Author

Nina Wanat is the founder and chief chocolatier of Bay Area based BonBonBar Confections LLC, a thriving confectionary specializing in handmade, artisan candies with an emphasis on natural ingredients. Nina attended the Culinary Institute of America at Greystone for its Baking & Pastry Program, and she maintains a blog, Sweet Napa (http://www.sweetnapa.com/), that chronicles her life and adventures in candymaking.

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