By Liz Gutman, Jen King
Chocolate Mint Meltaways. PB&J Cups. Chai Latte Lollipops. Cherry Cordials, highly spiced Pralines, and the cult favourite, Beer and Pretzel Caramels. Plus sweet bars—the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, encouraged via advertisement favorites (Snickers, Twix) yet taken to new heights of deliciousness. And the French-style sea salt caramels that Daniel Boulud claimed have been greater than these he’d tasted in France. certain, you actually could make those chic treats at domestic due to Liz Gutman and Jen King, the classically educated pastry cooks who traded of their toques to make candy—and now lead the candy-craft circulate as owners of Liddabit goodies, the Brooklyn confectionery whose items have drawn the eye of The Early Show, Fox and Friends, the Cooking Channel, O, The Oprah Magazine, Real Simple, Food & Wine, GQ, and more.
Doing for candymaking what Jeni’s most appropriate Ice Cream did for ice cream, The Liddabit goodies sweet Cookbook is the precise marriage of sugar and spice, choked with seventy five foolproof recipes, full-color pictures, and plenty of perspective. The approachable recipes, offbeat humor, and step by step images remind us that home
candymaking is intended to be enjoyable. the flavour mixtures, down-to-earth suggestion, and straightforward instructions make this the consultant to show as to whether making sweet for a deal with, a vacation, a present, or a bake sale.
Read Online or Download The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! PDF
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Additional info for The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!
And the ideal ambient temperature is about 60˚ to 65˚F (16˚ to 18˚C). Also, make sure you have 2 to 3 26 • THE LIDDABIT SWEETS CANDY COOKBOOK extra cups of chocolate on hand; if you need to start over, it’s useful to have some additional seed chocolate ready to go. Practice makes perfect, and once you do get it—which you will—it’ll be that much more rewarding. In this recipe, we’re giving you five pounds to start, because it’s easier to temper larger amounts of chocolate; and five pounds is the largest amount you’ll need for the recipes in this book (it’ll be enough for enrobing candy bars, once you get to that).
Pull the top edge of the bag back up, and squeeze as much of the candy toward the bottom of the bag as you can, gently shaking the bag to get out any big air bubbles. % Twist the top of the bag shut and secure with a piece of tape. 44 • THE LIDDABIT SWEETS CANDY COOKBOOK ^ Holding the taped part of the bag securely between the thumb and forefinger of one hand, turn it upside down and snip the tip of the bag off with the other hand. ) & Grab the twisted part of the bag with your dominant hand; this will keep the bag’s contents from squeezing up through the top.
Right? Right. Well, cocoa butter’s structure is crystalline. There are several different shapes and sizes of crystals (“bricks”) and you want to make them all the same size. If you just melt chocolate, pour it into a bar, and let it set up, the assorted bricks are scattered all over the place, giving the chocolate a dull, mottled appearance and soft texture. But when you temper, you’re making sure the crystals in the cocoa butter are the right kind of crystal: uniform in size and shape, and stacked tightly together.