By Abigail R. Gehring
Homemade goodies are more straightforward to make than you think that and extra scrumptious to devour than you could imagine!
With this booklet, you’ll be whipping up dozens of goodies that don’t require exact 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 capable of withstand. Many recipes contain sugar-free and/or corn syrup–free possible choices for health-conscious confectioners. even if you’re making chocolates for your self, in your relatives, or as presents, the easy-to-follow instructions and gorgeous full-color pictures during this booklet will make sure you get the implications you want.
Some of the scrumptious chocolates include:
- Chocolate coconut sweet bars
- Cinnamon tough candies
- Crystallized ginger
- Maple nut fudge
- Pecan toffee
- Rock candy
- Turkish pride, and more!
seventy five colour
Read Online or Download Classic Candy: Old-Style Fudge, Taffy, Caramel Corn, and Dozens of Other Treats for the Modern Kitchen PDF
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Extra resources for Classic Candy: Old-Style Fudge, Taffy, Caramel Corn, and Dozens of Other Treats for the Modern Kitchen
Cool completely before breaking into pieces. Peppermint Candy Canes Homemade candy canes? How cool! I recommend wearing gloves for the pulling process. If there are two of you, one can pull the white dough while the other pulls the red. MAKES ABOUT 1 DOZEN CANDY CANES. Ingredients 2 cups sugar � cup light corn syrup � cup water � teaspoon cream of tartar � teaspoon peppermint extract Red gel food coloring Directions 1. Lightly coat two cookie sheets with oil or a Silipat matt. Preheat oven to 170°F.
MAKES ABOUT 60 CANDIES.
MAKES ABOUT 24 PIECES. Ingredients 3 egg whites ⅛ teaspoon cream of tartar � cup granulated sugar 1½ cups toasted coconut flakes Directions 1. Preheat oven to 250°F. Line a cookie sheet with aluminum foil. 2. Beat egg whites and cream of tartar until they form soft peaks. Gradually add the sugar, and continue beating until the mixture is glossy and forms stiff peaks. 3. Gently fold in the coconut flakes and pour mixture onto the lined cookie sheet. Use a spatula to spread the mixture into a rectangle that is about ½" thick.