Sweet Temptations

By Jose Maria

"Sweet Temptations: A Candy Lover's Cookbook" is your ultimate guide to crafting irresistible confections right in your own kitchen. From classic favorites to modern twists, this comprehensive cookbook is packed with delicious recipes that will satisfy every sweet tooth.

 

 

Delve into the world of candy making with a journey through time, exploring the rich history and cultural significance of these delectable treats. Learn about essential tools and ingredients, discover tips and techniques for success, and gain insight into troubleshooting common candy-making problems.

• Language: English
• Publisher: Jose Maria
• Release date: Feb 11, 2024
• ISBN: 9798224556113

Book preview

Jose Maria

❖  Introduction

A. Welcome to the World of Candy Making

Welcome to Sweet Temptations: A Candy Lover's Cookbook! In this culinary journey, we'll explore the delightful realm of candy making, where sugar, flavors, and creativity combine to produce mouthwatering confections that tantalize the taste buds and delight the senses. Whether you're a seasoned candy connoisseur or a novice looking to dip your toes into the sugary waters, this cookbook is your guide to crafting irresistible treats that will impress friends, family, and yourself.

B. Brief History of Candy Making

Candy making is an ancient art that spans cultures and civilizations, dating back thousands of years. From the honey-sweetened confections of ancient Egypt to the sugar sculptures of medieval Europe, humans have long indulged in the pleasure of sweet treats. In the 17th century, advancements in sugar refining techniques paved the way for the mass production of candy, making it more accessible to people around the world. Today, candy comes in countless varieties, from traditional favorites like caramels and fudge to modern innovations like gourmet gummies and artisan chocolates.

C. Essential Tools and Ingredients

Before diving into the world of candy making, it's essential to familiarize yourself with the tools and ingredients that will be your companions on this sweet journey. While specific recipes may require unique equipment and flavors, there are a few fundamental tools and ingredients that every aspiring candy maker should have in their kitchen arsenal:

Tools:

Heavy-bottomed saucepan: For heating and cooking sugar mixtures evenly.

Candy thermometer: Essential for monitoring the temperature of sugar syrups to ensure proper consistency.

Silicone spatula: Ideal for stirring and scraping down the sides of the saucepan to prevent sugar from crystallizing.

Parchment paper or silicone mats: For lining pans and molds to prevent candies from sticking.

Candy molds and shaping tools: Optional but useful for creating uniform shapes and designs.

Ingredients:

Granulated sugar: The primary sweetener in most candies, providing sweetness and structure.

Corn syrup or glucose syrup: Helps prevent crystallization and gives candies a smooth texture.

Flavorings and extracts: Vanilla, chocolate, fruit extracts, and spices add delicious flavor to candies.

Butter or fats: Enhances richness and mouthfeel in caramel, fudge, and chocolate candies.

Nuts, dried fruits, and other mix-ins: Add texture and flavor variety to candies, from crunchy nuts to chewy fruits.

With these essential tools and ingredients at your disposal, you're ready to embark on a candy-making adventure filled with creativity, indulgence, and, of course, sweet temptations!

Chapter (1) Classic Confections

A. Homemade Caramels

Ingredients:

1 cup unsalted butter

2 cups granulated sugar

1 cup light corn syrup

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Sea salt, for sprinkling (optional)

Instructions:

Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal, and grease it with butter.

In a heavy-bottomed saucepan, melt the butter over medium heat.

Stir in the sugar and corn syrup until well combined.

Gradually pour in the sweetened condensed milk, stirring constantly.

Insert a candy thermometer into the mixture and cook, stirring frequently, until it reaches 245°F (firm ball stage).

Remove the saucepan from heat and stir in the vanilla extract.

Pour the caramel mixture into the prepared pan and smooth the top with a spatula.

Let the caramels cool at room temperature for at least 4 hours or until completely set.

Once set, lift the caramels out of the pan using the parchment paper overhang and transfer them to a cutting board.

Cut the caramels into squares or rectangles using a sharp knife.

If desired, sprinkle sea salt over the top of the caramels before they completely set.

Wrap individual caramels in wax paper or parchment paper for storage.

B. Old-Fashioned Fudge

Ingredients:

3 cups granulated sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

12 ounces semi-sweet chocolate chips

1 teaspoon vanilla extract

1 cup chopped nuts (optional)

Instructions:

Line an 8x8-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal, and grease it lightly with butter or cooking