Home Made Candy Recipes E-Book

Mrs. Janet McKenzie

• Herausgeber: Cervantes Digital
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2023

Beschreibung

Satisfy your sweet tooth and embark on a delightful confectionery adventure with 'Home Made Candy Recipes' by Janet McKenzie. If you've ever dreamed of crafting delectable candies and treats in the comfort of your own kitchen, this cookbook is your key to a world of homemade sweetness.

Janet McKenzie, a seasoned confectioner, has carefully curated a collection of timeless candy recipes that have brought joy to countless families. In this journey through the art of candy-making, you'll discover:

• A delightful array of recipes for a wide range of candies, from lollipops and fudges to chocolate truffles.
• Step-by-step instructions that guide you through each recipe, making candy-making a breeze for all skill levels.
• Tips and tricks to master the techniques of candy-making, including working with sugar and achieving the perfect consistency.
• Creative ideas for gift-giving and sharing your homemade candies with loved ones.

'Home Made Candy Recipes' goes beyond mere ingredients and methods; it invites you to embrace the enchanting world of candy craftsmanship. As you dive into the recipes, you'll uncover the magic of creating delightful sweets that are sure to impress family and friends.

Whether you're a seasoned candy maker or a novice in the kitchen, Janet McKenzie's cookbook offers a treasury of inspiration and expertise to elevate your candy-making skills. With its delectable recipes and imaginative ideas, this book empowers you to craft irresistible homemade treats that will become family favorites.

Don't miss the chance to explore the realm of homemade candies. 'Home Made Candy Recipes' opens the door to a world of sweet, delectable wonders, perfect for satisfying your sugar cravings and sharing the joy of homemade treats with those you love.

Leseprobe

Copyright 2023

Cervantes Digital

All rights reserved

Home Made Candy Recipes

By Mrs. Janet McKenzie Hill

PEPPERMINTS, CHOCOLATE MINTS, Etc.

CHOCOLATE CARAMEL WALNUTS

HOW TO COAT CANDIES, &c., WITH BAKER'S "DOT" CHOCOLATE

CHOCOLATE DIPPED PEPPERMINTS

GINGER, CHERRY, APRICOT and NUT CHOCOLATES

CHOCOLATE PEANUT CLUSTERS

CHOCOLATE COATED ALMONDS

PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS

STUFFED DATES, CHOCOLATE DIPPED

CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

CHOICE CHOCOLATE PECAN PRALINES

VASSAR FUDGE

SMITH COLLEGE FUDGE

WELLESLEY MARSHMALLOW FUDGE

DOUBLE FUDGE

MARBLED FUDGE

MARSHMALLOW FUDGE

CHOCOLATE COCOANUT CAKES

Chocolate "DIVINITY"

CHOCOLATE NOUGATINES

PLAIN CHOCOLATE CARAMELS

CHOCOLATE NUT CARAMELS

RIBBON CARAMELS

FONDANT

ALMOND CHOCOLATE CREAMS

CHERRY CHOCOLATE CREAMS

CHOCOLATE PEPPERMINTS

FIG-AND-NUT CHOCOLATES

CHOCOLATE MARSHMALLOWS

MAPLE FONDANT ACORNS

ALMOND FONDANT STICKS

ALMOND FONDANT BALLS

WALNUT CREAM-CHOCOLATES

TO MOLD CANDY IN STARCH IMPRESSIONS

CHOCOLATE BUTTER CREAMS

FONDANT FOR SOFT CHOCOLATE CREAMS

ROSE CHOCOLATE CREAMS

PISTACHIO CHOCOLATE CREAMS

SURPRISE CHOCOLATE CREAMS

CHOCOLATE PEANUT BRITTLE

CHOCOLATE POP CORN BALLS

CHOCOLATE MOLASSES KISSES

PEPPERMINTS, CHOCOLATE MINTS, Etc.

(Uncooked Fondant)

White of 1 egg,

2 tablespoonfuls of cold water,

Sifted confectioner's sugar,

½ teaspoonful of essence of peppermint or a few drops of oil of peppermint,

1 or 2 squares of Chocolate,

Green color paste,

Pink color paste.

Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste. Divide the sugar paste into three parts. To one part add the peppermint and a very little of the green color paste. Take the paste from the jar with a wooden tooth pick, add but a little. Work and knead the mixture until the paste is evenly distributed throughout. Roll the candy into a sheet one-fourth an inch thick, then cut out into small rounds or other shape with any utensil that is convenient. Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first. To the last part add one or two squares of Chocolate, melted over hot water, and flavor with peppermint. Add also a little water, as the chocolate will make the mixture thick and crumbly. Begin by adding a tablespoonful of water, then add more if necessary, knead and cut these as the others.