Classic Candy: Old-Style Fudge, Taffy, Caramel Corn, and by Abigail R. Gehring

By Abigail R. Gehring

Homemade sweets are more uncomplicated to make than you're thinking that and extra scrumptious to consume than you could imagine!

With this e-book, you’ll be whipping up dozens of goodies that don’t require particular molds, pans, or any kitchen home equipment you don’t already personal. From nut barks to lollipops, gumdrops to muffins, all of your favourite goodies are the following, in addition to a number of new ones you won’t be ready to withstand. Many recipes comprise sugar-free and/or corn syrup–free choices for health-conscious confectioners. even if you’re making candies for your self, to your relatives, or as presents, the easy-to-follow instructions and gorgeous full-color photos during this booklet will make sure you get the consequences you want.

Some of the scrumptious goodies include:

  • Chocolate coconut sweet bars
  • Cinnamon demanding candies
  • Crystallized ginger
  • Gumdrops
  • Maple nut fudge
  • Pecan toffee
  • Rock candy
  • Turkish satisfaction, and more!

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Extra resources for Classic Candy: Old-Style Fudge, Taffy, Caramel Corn, and Dozens of Other Treats for the Modern Kitchen

Example text

Chocolate-Dipped Honeycomb Dipping honeycomb candies in chocolate helps to seal out moisture so that they maintain their chewy texture for longer. A 9" x 13" pan will yield candies that are about ½" thick. If you like your candies thicker or thinner, adjust the pan size. MAKES ABOUT 60 PIECES. Ingredients � cup honey � cup light corn syrup 1 cup granulated sugar 1 cup brown sugar 1 tablespoon baking soda 12 ounces dark chocolate Directions 1. Line a cookie sheet or 9" × 13" pan with parchment paper or foil and brush lightly with butter or oil.

2. In a small dish, combine ½ cup applesauce and the gelatin. Pour the remaining 1½ cups applesauce into a saucepan and bring to a boil. Add the applesauce-gelatin mixture and allow to boil slowly for 15 minutes, stirring constantly. 3. Remove from heat and add the vanilla extract, lemon juice, and walnuts. 4. Allow to sit out for 24 hours, or until applets are firm enough to cut. Slice into squares and roll in confectioners’ sugar. Store in the refrigerator. Coconut Clouds These meringues are crisp on the outside and slightly chewy on the inside.

It turned out a little gooier than I wanted (probably because I didn't allow it to cool enough and then didn't whip it enough before pouring it into the pan). So I rolled the mixture into little balls and wrapped each one in waxed paper. They were delicious! MAKES ABOUT 16 PIECES. Ingredients 2 tablespoons butter 2½ cups brown sugar 1 teaspoon vanilla ⅔ cup half-and-half or milk � cup chopped nuts (optional) Directions 1. Line an 8" × 8" pan with parchment paper. 2. In a medium saucepan over low heat, stir together the butter, sugar, and cream until the mixture is melted and begins to bubble.

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