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Candy Making for Dummies

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Table of Contents

Introduction.Part I: Welcome to Candyland.Chapter 1: Candy Making Made Easy (Because It Is).Chapter 2: Preparing Yourself (and Your Kitchen) for Candy Making.Chapter 3: Selecting the Right Tools.Chapter 4: Picking Quality Ingredients.Part II: Concocting Creamy and Chewy Delights.Chapter 5: Creating a Stir with Fondue.Chapter 6: Focusing on Fondant, Mints, and Meltaways.Chapter 7: Caramel Contentment.Chapter 8: Doctoring Divinity.Chapter 9: Whipping Up Quick and Easy Fudges.Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan.Part III: Getting a Little Nutty.Chapter 11: Taking On Crunches, Toffees, and Pralines.Chapter 12: Breaking Out the Brittles.Chapter 13: Discovering Amazing Uses for Popcorn.Part IV: Becoming a Chocolate Artist.Chapter 14: Chopping, Melting, Tempering, and Storing Chocolate.Chapter 15: Dipping Delicious Treats into Chocolate.Chapter 16: Taking a Bite Out of Barks and Clusters.Chapter 17: Rolling Along with Wonderful Creamy Centers.Chapter 18: Impressing with Incredible Truffles.Chapter 19: Know How to Mold 'Em.Part V: Having Special Fun with Candy.Chapter 20: Creating Holiday Magic.Chapter 21: Bring In the Kids.9Chapter 22: Making a Stunning Presentation.Part VI: The Part of Tens.Chapter 23: Ten Wonderful Web Sites for Candy Recipes.Chapter 24: Ten (or So) Great Places to Buy Candy-making Supplies.Chapter 25: Ten (or So) Cool Candy Companies to Visit.Chapter 26: Ten Troubleshooting Tips for Candy Makers.Appendix: Metric Conversion Guide.Index.

About the Author

David Jones has been making candies for more than 30 years. He owns Hansel & Gretel Candy Kitchen in Helen, Georgia.

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