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Candymaking ReviewI bought this book not long after its release, almost twenty years ago. As I was in a period of prolonged unemployment at the time, I thought learning "a little something" about candy would help pass the time. The authors hooked me and I haven't stopped making their delicious treats since!The fondants in particular are precisely explained and the methodical instruction allows for understanding of the underlying candy structure. I have since used these recipes to branch out and make many new flavors of my own, and often make over 100 pounds of dipped fondants at Christmastime, as gifts.
It's true, as another reviewer has noted, the instructions on chocolate dipping and tempering are not as encompassing as they could be, and if you have trouble with the subject (as I did) I would recommend finding an instructor. No matter how many books I read about tempering, I simply did not get it until I had someone standing at my elbow showing me. I found a lady willing to teach me by putting up a inquiry on the church bulletin board.
The caramels and fudges are heavenly; the licorice caramels in particular are unusual and delicious. At least one of the fudge recipes is identical to a family treat we've been making for five generations now -- Golden Fudge. This candy is so good I've had people fight over it, literally.
A chapter on Divinity, Nougats, and Marshmallow offers such recipes as a gem for making your own marshmallow eggs, Cherry Nut Divinity, and a rolled nougat, caramel, and peanut bar that resembles a famous maker's.
Brittles and Hard Candies offers countless variations on brittle, recipes for taffies and lollipops, toffee, and the single best butter mints I've ever had. I've never had a single problem making them.
Additional chapters offered include Jellies and Fruits; Microwave and Easy Candies; Molded Candies and Compound Coating. I am not a jelly fan and haven't tried the recipes, but the microwave offerings I have made have all been easy, fast, and well worth the effort. There is also a resource listing of mail order sources.
This book does offer clear instructions on how to test the boiling point at your elevation and adjust cooking times accordingly, however they do push the water test method for determining doneness. I personally learned water testing before owning a candy thermometer and still prefer it. This will take some time to properly master, but having done so, you will be in a postition to know by the look, smell, and consistency of your candy when it is done, rather than relying on the thermometer to tell you.
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