The Ultimate Candy Book

The Ultimate Candy Book

by Bruce Weinstein
     
 

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Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to

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Overview

Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.

If you have a sweet tooth or know someone who does, The Ultimate Candy Book — filled with hundreds of year-round treats and gift-giving ideas — is ultimately satisfying.

Editorial Reviews

Library Journal
Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the theme--many recipes, in fact, include close to a dozen versions in all. The candies are organized into the three general categories of the subtitle and range from Fudge-in-a-Minute to Turkish Taffy (in grape, peach, and even fig flavors) to Hazelnut Brittle. There's even a recipe for homemade chewing gum. With its abundance of recipes, this is a good companion to Carole Bloom's several less-ambitious candy-making titles (e.g., Truffles, Candies, & Confections, Crossing Pr., 1996). Copyright 2000 Cahners Business Information.\

Product Details

ISBN-13:
9780061847417
Publisher:
HarperCollins Publishers
Publication date:
03/17/2009
Series:
Ultimate Cookbooks
Sold by:
HARPERCOLLINS
Format:
NOOK Book
Pages:
256
Sales rank:
146,331
File size:
0 MB

Related Subjects

Meet the Author

Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.

Read an Excerpt

Chocolate Spiderwebs

Makes 4 to 6 Spiderwebs, depending on size

The perfect treat for Halloween, these chocolate webs make unique party favors. You can also use small webs to decorate a scoop of ice cream, or lay one large web on top of a ghoulish cake.

Ingredients

12 ounces white chocolate, coarsely chopped, or 12 ounces white chocolate chips
Butter or margarine for greasing the cookie sheet

Instructions

1. Butter a large cookie sheet and set it aside.

2. Cut a piece of parchment paper large enough to fit the cookie sheet. Using a dark pencil or a magic marker, draw spiderweb designs, about 6 inches in diameter, onto the parchment, leaving 2 to 3 inches between each web. Turn the paper over and place it onto the prepared cookie sheet. You should be able to see your design through the parchment.

3. Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. if you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

4. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces white chocolate and stir until all of the chocolate is melted and smooth.

5. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88 F. if the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88 F. If it is too hot, let it cool until the desired temperature is reached.

6. Fill a large Ziploc bagwith the melted chocolate. Seal the bag and use a pair of scissors to cut the tip off one bottom corner. The hole should be about 1/4 inch. If desired, use a pastry bag fitted with a 1/4-inch round tip.

7. Squeezing the bag, follow the design you drew on the parchment paper, making the lines thick enough to hold together when the chocolate hardens, at least 1/4 inch.

8. Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

Variations

Christmas Spiderwebs: Sprinkle each web with 2 to 3 teaspoons red and green sprinkles while the chocolate is still soft.

Dusty Spiderwebs: Sift 2 teaspoons cocoa powder over the finished spiderwebs.

Frosted Spiderwebs: Sprinkle each web with 1 to 2 teaspoons superfine sugar before placing them in the refrigerator to harden.

Halloween Spiderwebs: Sprinkle each web with 2 teaspoons orange and black sprinkles while the chocolate is still soft.

Milk Chocolate Spiderwebs: Substitute 12 ounces milk chocolate for the white chocolate.

Semisweet Spiderwebs: Substitute 12 ounces semisweet chocolate for the white chocolate.

Spiderwebs with Spiders: Place a gummy spider into the middle of each web while the chocolate is still soft.


Buttercream Truffles

Makes about 64 Truffles

Truffles are perhaps the most elegant of all candies. They resemble the expensive fungus they're named for, but they have nothing else in common. This recipe uses a basic buttercream which combines butter with powdered sugar for its base. These truffles are best eaten at room temperature, but need to be kept refrigerated.

Ingredients

6 ounces unsweetened chocolate
2/3 cup unsalted butter, at room temperature
2 1/3 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon vanilla extract
Cocoa powder for coating

Instructions

1. Melt the unsweetened chocolate in the top part of a double boiler set over hot water, or in a bowl that fits snugly over a pot of hot water. Set the melted chocolate aside.

2. Combine the butter and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until the mixture is smooth and pale yellow. Turn the mixer to low and beat in the heavy cream. Quickly add the melted chocolate and vanilla, beating just long enough to make a smooth paste without any chocolate streaks.

3. Refrigerate the mixture until it is cool and firm, 1 to 2 hours.

4. Scoop out heaping teaspoonsful of the chocolate mixture and quickly roll each one into a ball between your palms. If the chocolate gets too warm, it will melt in your hands. If this happens, refrigerate the mixture again until it's easier to handle. Alternately, use a 1/2-ounce ice cream scoop to make perfectly round truffles that don't need to be rolled in your hands.

5. Roll the truffles in cocoa powder. Shake off any excess cocoa and store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to come to room temperature before serving.

The Ultimate Candy Book. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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