By Bruce Weinstein
Bruce Weinstein, writer of The final Ice Cream Book, has the reply with this choice of confections. attempt his wealthy chocolate muffins or anyone of a dozen adaptations; candy, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.
Craft your individual sweet Christmas embellishes to hold in your tree, pipe chocolate spiderwebs for a frightening Halloween contact, or whip up meringue kisses to your honey on Valentine's Day. Bruce even bargains step by step directions for growing your personal do-it-yourself models of vintage favorites like peanut butter cups, gummy bears, and chewing gum.
If you may have a candy enamel or recognize anyone who does, The final sweet Book -- packed with countless numbers of year-round treats and gift-giving rules -- is eventually satisfying.
Read Online or Download The Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats PDF
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Additional resources for The Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats
If you don’t have a double boiler, simply place the chocolate in a bowl that ﬁts snugly over a pot of hot water. 2. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 8 ounces of milk chocolate and stir until all of the chocolate is melted and smooth. 3. 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.
Be careful not to let it burn. Transfer the coconut to a bowl to cool completely. 3. In a large mixing bowl, combine the remaining 3 cups coconut, the sweetened condensed milk, corn syrup, and vanilla. Beat by hand or with an electric mixer until well blended. Slowly add the confectioners’ sugar and beat for 2 more minutes. Place in the refrigerator until cold. 4. With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated.
CHOCOLATE GOOSEBERRIES Substitute 36 large gooseberries for the strawberries. Peel the paper covering from the gooseberries to reveal the fruit. Hold the berries by the papery husks to dip them into the chocolate. Dip each one up to the husk. CHOCOLATE GRAPES Substitute 36 large green grapes for the strawberries. Insert a toothpick into each grape to dip into the chocolate. Cover the fruit completely in chocolate. Remove the toothpick before the chocolate sets. CHOCOLATE ORANGES Substitute 24 fresh orange sections for the strawberries.