Candymaking

I 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.

Candy is unique from other foods in that there is an exact science to it. Therefore, it is not surprising that Home Economists, such as Ruth Kendrick, write the best candy cook books. (Lee Edwards Benning's "Oh Fudge" is another favorite) Although no book is as helpful as a demonstration for a beginner, the vivid pictures in this book are fantastic. Those with experience making candy will love the presentation ideas photographed in this book. I like the simplicity of some of the recipes. Microwave Caramel Corn in 10 minutes...30 Minute Caramels made with ingredients I keep in the cupboard...Cream Cheese Mints similar to those I made as a child....treats that are easy enough to make on a whim. There are more sophisticated candies too. I learned to make Cherry Cordials and Chocolate Covered Marshmallows from the instructions in this book. This book also covers the basics such as fudge, toffee, divinity, peanut brittle, and truffles. My family has a holiday tradition of making candy and "Candymaking" has been a great new addition to my collection of candy recipes. It is an inexpensive treasure. Buy it.

I have tried many recipes in this book and had complete success. The pictures are fabulous. (My favorite is the soft caramels and raspberry fondant.) A big hug of thanks to these talented authors. The instructions are clear and explained step-by-step to yield professional results. My book has been used so much it is wearing out from being propped open. Hey, that's an idea. Use a spine that can lay flat!I worked for seven years in a local candymaking supply store and recommended many, many of these books. Everyone who bought a book (about 75% of those recommended) came back to the store to rave about their success.

If you like mouth-watering pictures along with your recipes, Candymaking by Ruth A. Kendrick and Pauline H. Atkinson is the book you've been looking for. I have used this book a number of times for excellent recipies for caramels, truffels, hard candy etc. Not only does this book have delicious ideas for tastey treats, but also a wonderful explaination about the supplies needed to make your sugary sensations.Candymaking really will you feel like the owner of your own candy store!!

This book takes the mystery out of fine candy making. Make elegant dipped candies, truffles, toffy, taffy, fudge, cherry cordials, divinity, lollypops and my favorite... buttermints. It's all here with full color photos. You won't be sorry.