CANDY MANUFACTURE-step by Step-1589237919 PDF

C
Copyright 2014 Creative Publishing international, Inc.

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Due to differing conditions, materials, and skill levels, the publisher and various manufacturers disclaim any liability for unsatisfactory results or injury due to improper use of tools, materials,
or information in this publication.
First published in the United States of America by
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ISBN: 978-1-58923-791-9
Digital edition published in 2014
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The Complete Photo Guide to
CANDY MAKING
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Contents
IntroductIon
Basics
Candy Packaging and Storage
18
All about Chocolate
20
Melting Chocolate and Candy Coating
26
Tempering Chocolate
32
Molding Chocolate
34
Working with Cooked Candies

and Sugar Stages
48
dIpped treats, Barks,

and clusters
54
General Dipping Instructions
56
Chocolate-Covered Strawberries
58
Crackers and Sandwich Cookies
60
Dipped Pretzels
64
Adding Decorations to Dipped Treats
66
Crunchy Barks
70
Layered Barks
74
Tiger Barks
76
Clusters
78
Fudge
82
Easy Fudge
84
Fudge with Marshmallows

or Marshmallow Cream
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90
Traditional Cooked Fudge
94
Fudge Bites
98
caramels
100
Basic Caramel Instructions
102
Buttery Caramels
103
Soft Caramels
104
Caramel with Nuts
106
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Chocolate Caramels
107
mIscellaneous candIes
200
Caramel Pecan Patties
110
Southern Pralines
202
Crispy Caramel Bars
112
Marzipan
204
Caramel Chocolate Pretzels
113
Gummy Candy
208
Caramel-Chocolate Apples
114
Mendiants
210
Sugared and Spicy Nuts
211
Invert Sugar
212
toFFees, BrIttles,
and Hard candy
116
Gianduja
213
Toffee
118
Saltwater Taffy
214
Brittle
120
Maple Candy
216
Hard Candy
122
Sugared Citrus Peels
217
candy centers
130
glossary
218
All about Fondant
132
resources
220
Candy Centers Using Fondant
136
acknowledgments
220
Other Candy Centers
142
about the author
221
Index
222
truFFles and ganacHe centers
146
Whipped Truffles
148
Modified Whipped Truffle Recipes
152
Alternative Finishing Methods

for Whipped Truffles
156
Ganache Centers
160
Modified Ganache Center Recipes
164
Alternative Finishing Methods

for Ganache Centers
172
marsHmallow, dIvInIty,
and mInts
176
Marshmallow Cream
178
Marshmallow
179
Candies with Marshmallow Centers
186
Divinity
188
Mints
190
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Introduction
Whether you are making candy for your family, for a party, or for gift giving, there are sure to be recipes
to please. Candy making is an art and a science project. It can be easy, but there are steps and techniques that must be followed for success. If you are a beginning candy maker, this book will serve as a
step-by-step course in candy making. If you are an experienced or advanced candy maker, use this book
to try new recipes and pick up some new tips.
This book is divided into several sections. This first section covers the tools, ingredients, and basic information
you will need to know before you begin. The sections
that follow each focus on a type of candy and contain
various recipes, step-by-step technique instruction, and
full-color photographs. Tips and troubleshooting are provided throughout to ensure picture-perfect and delicious
candy. Refer to the handy glossary on page 218 when
you encounter an unfamiliar word or phrase.
Some candies are quick and simple, while other candies, especially those that require a thermometer, are a little
trickier. If the candy doesnt turn out the first time, do not
be discouraged or disappointed, as it takes time to master some of the recipes. I remember the first time I made
caramel. It had dark chunks and did not set up properly.
I knew the caramel could be made to perfection because

my grandma and mother had been using the same recipe
for years! I did not become discouraged and I tried again.
My caramel came out perfectly on my next attempt.
Candy making is in my blood. I have been around
candy makers since the day I was born. Many of the
recipes in this book are the originals that have been
handed down from my grandmother and mother. Other
recipes have been modified and modernized. While it
would not be possible to write a book that has every
candy recipe in the world, this book covers the most
common and my favorites that are tested, tried, and
true. I hope you enjoy the book and this collection of
recipes; most of all, I hope you find new favorites to
pass down to your family for generations to come.
introduction
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Basics
This section covers all the basic information that youll need to know before you begin candy making,
including necessary ingredients, tools, how to work with chocolate (including melting and molding),
cooked candy basics, and much more.
Before starting any recipe, it is important to prepare your
kitchen and gather the ingredients. Read through each
recipe thoroughly before you begin to make sure you
understand the process. Measure all the ingredients and
have them ready before you begin. Any tools and equipment, such as a lined pan or sprayed candy mold, should
also be prepped and ready before you start. When you

are making candy, it is important to stay focused and
avoid doing too many things at once. In many recipes,
timing is crucial. Walking away for even a minute or two,
for example, can cause caramel to turn from a beautiful
golden caramel to a burnt blackened mess.
IngredIents
The quality of your candy depends on quality of the ingredients you use. For example, if the nuts are not roasted
and fresh, your finished candy will be unpleasant. Highquality ingredients produce high-quality finished candies.
Always check the shelf best-by date. This book contains
recipes with dozens of ingredients. This section provides
tips for shopping for common ingredients and describes
less common ingredients that may not be found in your
local grocery store. Most of these ingredients can be purchased at candy supply shops.
sugar
Sugar is the basis of nearly every recipe in this book.
Do not change the type of sugar called for in a recipe.
For example, if the recipe calls for granulated sugar, do
not substitute with powdered (confectioners) sugar. The
texture and mouthfeel of the candy will be very different. If brown sugar is used in the recipe, choose light
brown sugar. Dark brown sugar may be substituted, but
the candy will have a more intense molasses flavor.
dairy Products
There are a wide variety of dairy products. When using
dairy in candy making, do not substitute any ingredients.
For example, if the recipe calls for heavy whipping
cream, do not substitute half-and-half. Nothing else can
give the rich texture and flavor of heavy whipping cream.

Always use unsalted butter and never substitute margarine for butter.
nuts
The quality of nuts will vary. Always use nuts that are
fresh. Store unused nuts in the freezer in an airtight container. Taste the nut before adding the nut to the recipe.
If the recipe calls for adding the nuts while the candy
is cooking on the stove, the nuts will cook as well.
Otherwise, toasting nuts before adding them to the recipe
will improve the flavor of finished candies. To toast nuts,
place the nuts in a single layer on a baking sheet lined
with parchment paper. Place them in a 300F (150C)
oven for approximately 15 minutes, stirring every 3 minutes. When finished, the nuts should have darkened in
color. When cool, they should have a roasted flavor and
be slightly crisper than before they were toasted.
Cocoa Powder
Cocoa powder is an unsweetened powder used in many
candy recipes. Dutch-processed cocoa is cocoa powder
that has been treated with an alkali to prevent the cocoa
from having sour flavor notes. Dutch-processed cocoa has
a different flavor than regular cocoa powder. My favorite
is E. Guittard Cocoa Rouge Dutch-processed cocoa.
The CompleTe phoTo Guide To Candy makinG
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Chocolate and Candy Coating
Food Color
See page 20.
Food color is added to a couple of recipes in this book,

including hard candy. A concentrated gel color is ideal
for hard candies to obtain a vivid shade without excess
color. Add a little at a time. If coloring chocolate, use an
oil-based color.
Cocoa nibs
Nibs are small bitter pieces found inside the cocoa bean.
They can be purchased at candy supply stores. Nibs can
be added as a nice bitter garnish or to recipes for extra
crunch with a bitter flavor.
nut Pastes
Nut pastes are added to candy recipes to impart a
nutty flavor with a creamy texture. Peanut butter is a nut
paste that is loved by many. Almond paste and hazelnut
paste are other common pastes. Almond paste is used
to make marzipan candies. Hazelnut paste is used to
make gianduja.
Invertase
Invertase is a liquid added to candy centers to soften their
texture. This is especially crucial for chocolate creams.
Invertase is also added to cherry cordials to encourage
the fondant to liquefy. Invertase can be purchased at
candy supply stores.
dusting Powders
Dusting powders can be brushed onto chocolates to obtain
a chocolate with a color or sheen. Some are nontoxic, but
not yet approved by the Food and Drug Administration.
Chocolate transfer sheets

Chocolate transfer sheets are sheets of acetate plastic with
a printed design. The design is most commonly made from
cocoa butter. When the cocoa butter touches the warm
chocolate, the cocoa butter design melts and sets when the
chocolate sets. The sheets are available in several sizes or
in precut squares and come with a full print pattern or with
a single design repeated for individual pieces.
Icing Fruit
Icing fruit is a fruit puree. It is more concentrated than
jellies and jams. It can be found in candy supply stores.
Flavoring
There are several types of flavorings. Extracts are alcohol based and should not be added to chocolate or the
chocolate may seize. Concentrated flavors and oils are
approximately three times stronger than extracts. These
flavors can be added to chocolates or to hard candies.
When adding flavors to cooked candies, keep in mind
that flavorings, extracts, and oils vary in strength. Its
best to add a little flavoring and test before adding the
amount recommended in the recipe.
introduction
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C a n d y- M a k I n g t o o l s a n d s u P P l I e s
Before starting on candies, there are a few essential tools
that will help make candy making successful. Some of the
tools listed are a necessity, while others, such as cookie

scoops, are a practical addition to the basic tools.
saucepans
Mixing bowls are a must-have for candy makers. Many

of the recipes require vigorous stirring, so a mixing
bowl that is easy to grip tightly with your nondominant
hand is best.
It is important to choose a heavy, high-quality saucepan

for candy making. Choose a nonreactive saucepan that
has a thick bottom so the heat is evenly distributed. In
candy making, having 2-, 3-, 4-, and 5-quart (1.8, 2.7,
3.6, and 4.5L) pans is useful. If the recipe calls for a
5-quart (4.5 L) pan, dont substitute a smaller pan, or
the candy mixture may bubble over and make a mess.
double Boiler
Baking Pans
A double boiler consists of two pans that fit together.

Using a double boiler is a classic method for melting
chocolate. The bottom half is filled with hot water, while
the top half contains chopped chocolate. The hot water
slowly melts the chocolate chunks. A double boiler is
a practical way to keep bowls of chocolate warm for
several minutes while dipping or molding. Use a double
boiler to fix a broken ganache.
Baking pans and sheet pans are used in many of the

recipes. Most often, candy is poured into the pans, and
then cut into pieces. Sheet pans with square edges are
ideal to ensure each piece will have a perfectly square
edge. It is helpful to have a standard quarter sheet pan
(9" x 13" [23 x 33 cm]) as well as square 8" (20 cm)
and 9" (23 cm) pans.
Mixing Bowls
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Pan dividers
Pan dividers can be very handy when
you only have one large sheet pan
and the candy only fills a portion of
the pan. The divider can be added to
prevent the candy from filling the pan.
Parchment Paper or silicone Mats

Parchment paper or a silicone mat is used for nearly every
recipe in this book. Parchment paper is wonderful for lining pans. Cut a sheet to fit a pan, then pour in the candy.
Once the candy is set, simply lift up the parchment lining to easily remove the candy from the pan. Parchment
paper is also used to set chocolate-dipped treats. Waxed
paper should not be substituted for parchment paper as
it may leave a waxy coating on the bottom of candies.
Parchment paper is also used to collect any excess chocolate. The chocolate peels right off the parchment paper
and the chocolate can be reused. Parchment paper can
be reused for as long as it remains fairly clean. I typically

use the same sheet a few times in one cooking day, but
toss the sheet when I am done for the day. A silicone mat
is used for hard candies and brittles. Hard candies stick
to nearly all surfaces except silicone. If silicone is not
used, the surface must be thoroughly buttered or sprayed
with a cooking spray. Many silicone mats have a small
grid pattern. When the hard candies and brittles set, the
grid pattern will remain on the bottom of the candy. If this
is undesirable, silicone mats with a smooth texture are
also available.
introduction
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Chocolate Chopper
This tool with thick, sharp needles is used to quickly chop
chocolate.
thermometers (tempering and Candy)

A candy thermometer has readings typically up to 400F
(200C). A tempering thermometer has readings that are
130F (55C) and lower. Most digital thermometers can
be used for both candy and chocolate tempering. When
a candy thermometers reading is off, it doesnt mean the
thermometer is bad. Readings vary from one day to the
next. If the thermometer is off by several degrees, it may
be time to invest in a new thermometer. It is important to
test your thermometer on the day the candy will be made.
See page 49 for instructions on how to test your thermometer. When choosing a candy thermometer, choose one
that has a clip that allows you to attach it to the side of
the pan. This prevents the bulb from touching the bottom.
Even better is a thermometer (shown) with a protective
housing case around the bulb. This allows you to stir and
test the temperature throughout the candy. A good alternative to liquid thermometers are digital thermometers,
which can be used for tempering chocolate or for making
cooked candies. Digital thermometers read results quickly
and have an alarm that can be set to go off once the temperature is reached. Be careful when using digital probe
thermometers. The probe should not hit the bottom of the
pan or you may have inaccurate readings.
Marble slab
Some candies, such as taffy and homemade fondant,
require a cold surface like a marble slab for cooling.
While a slab can be a costly investment, it helps in making candies that require the heat to be drawn out quickly
and continually as the candy is worked. Without a cold
surface, the candy may not set properly. If your countertop is granite or another type of nonporous stone, it may
serve the same purpose as a marble slab.
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Cookie scoops
Wooden spoons
A variety of sizes of scoops are useful for making uniform candies efficiently. A small scoop is useful for evenly
spooning out truffle balls and candy centers. A larger
scoop can be used to evenly portion mounds of clusters
or pralines.
In candy making, it is helpful to have at least two wooden

spoons. A wooden spoon with a long handle can be used
to keep your hand safe and high above the hot syrup
when stirring hot, cooked candies. A wooden spoon with
a shorter handle is best to vigorously stir candies that
have cooled, such as fudge.
spatulas
Icing spatulas
Silicone spatulas are ideal for cooked candies. The silicone withstands high temperatures. Hardened cooked
candies and brittles are easily removed from the slick
silicone. A spoon-style spatula with rounded edges
scrapes the bowl nearly clean. The handle should be
strong and the blade should be firm. A one-piece construction spatula that is completely coated in silicone
allows for easy cleanup, as it has no crevices in which
the candy can hide.
Large offset icing spatulas are used to evenly spread candy

in a pan. The larger size is also used to scrape chocolate
off the top of candy molds. Small offset spatulas can be
used to slide dipped treats off of a dipping tool.
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Mixer
dough scraper
A high-powered, stand-alone mixer is crucial for success

in many candy recipes. Some mixtures will become stiff
and may burn the motor of a standard hand-held mixer.
A dough scraper, often called a bench scraper or dough

cutter, is quite possibly my favorite tool in the kitchen. It
can be used to paddle fondant, scrape the top of candy
molds, smooth candy in a pan, and scrape hardened
chocolate or candy from countertops. It is a practical way
to cut through slabs of fudge, caramel, and ganache.
Choose a scraper that feels comfortable in your hands.
dipping tools
scissors
Scissors are used in a variety of applications, such as cutting off the extra rim from dipped treats, cutting chocolate
transfer sheets, trimming parchment cones and squeeze
bottles, cutting parchment paper to fit a pan, and much
more. Reserve a pair of scissors for exclusive kitchen use.
14
Tools designed to easily remove candies from melted

chocolate are available in metal or plastic. Dipping tools
will give candies a cleaner finish than using a fork or
toothpick. A tool with prongs is used for lifting crackers
and flat treats. A tool with a swirl is used for round bonbons and truffles.
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Brushes
squeeze Bottles
Invest in a set of brushes to be used exclusively for candy

making. Small brushes are used for painting details in
candy molds. Brushes with soft bristles are used to add
dusting powders to finished candies. A pastry brush is
used for brushing sugar crystals that have formed on the
sides of a saucepan. Do not use a pastry brush that has
been used with savory cooking, or the flavors may be
incorporated into the candy.
A squeeze bottle filled with candy coating is useful to

keep the work area clean. Wrap a heating pad around
the bottle to keep the candy coating from solidifying when
the bottle is not in use. A 12-ounce (355 ml) bottle will
hold nearly 1 pound (455 g) of melted candy coating.
Heat-resistant Funnels
Funnels with a stopper are used to control the flow of
hard candies. The funnel and stopper should be sprayed
with canola oil cooking spray to prevent the candy from
hardening on the sides. Placing the funnel in a large glass
measuring cup allows the funnel to be filled with ease.
introduction
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Candy Molds
Candy molds come in lightweight plastic, rubber, silicone,
and polycarbonate. The lightweight plastic molds are
inexpensive and come in dozens of designs. The plastic
is available in clear or white. The clear lightweight plastic
is used for chocolates. The white lightweight plastic withstands higher temperatures, so this is ideal for hard candy.
Cooked candies will likely melt and distort clear plastic.
Polycarbonate molds (not shown) are heavy-duty
plastic molds commonly used by professionals. Some
polycarbonate molds are magnetic. Magnetic molds
are used in conjunction with chocolate transfer sheets.
Silicone molds provide candy pieces with the best detail.
However, because the details may be deeper than plastic
candy molds, the candy may be more difficult to release.
sucker sticks and skewers

Sucker sticks come in plastic, coated paper, or wood.
Plastic, coated paper, or wooden sticks should be used
for chocolate suckers. Use coated paper or wooden sticks
for hard candies. Sucker candy molds have cavities for
the sticks to extend. Be sure the stick fits the molds. If the
stick is coated paper and is too long to fit in the mold
cavity, the stick can be easily broken to fit.
Parchment Cones and Pastry Bags

Parchment can be formed into the shape of a triangle to
create a cone for piping. Parchment cones are best used
to pipe chocolate details or to add chocolate stripes. A
clear, disposable pastry bag is a convenient method to
pipe tempered chocolate into a candy mold. Fill the bag,
then cut a small hole at the end.
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Cookie Cutters
MiniPizza Cutter
Cookie cutters are used in candy making to cut shaped

pieces of ganache, fudge, or marshmallow. They are also
used when making decorative pieces to garnish desserts.
A minipizza cutter is used to quickly glide through barks

and slabs of candy such as ganache or fudge.
Chablon sheets
Food-Handling gloves
Chablon are silicone stencil sheets. They are used to

make truffle sandwiches. They can also be used with
chocolate transfer sheets for a perfect disk with a design.
Wearing gloves prevents fingerprints from marring finished

chocolates. Be sure to use gloves intended for food use.
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Candy Packaging
and Storage
Candy packaging should be approved for food use.
Bags and boxes that are approved for food use are
grease resistant so that the container will not absorb
grease and be speckled with grease spots.
Boxes, bags, foils, and containers not approved for food
use may contain dyes that can contaminate the candies
and compromise the flavor. If the box is not approved for
food use, the box or container should be lined with foodapproved tissue paper or parchment paper. The candy
may also be placed in a cellophane bag before setting
it in the non-food-approved container. Do not allow candies to move about freely in the box or bag, or they may
become scuffed and unattractive.
Pa C k a g I n g
When packaging a box of assorted candies, its best to
arrange the candies just before giving. Most candies are
at their best when packaged in airtight containers. Candy
boxes do not typically give an airtight seal. Chocolates
are also especially quick to pick up flavors. For example,
if a dipped chocolate sprinkled with peppermint candy
pieces and a peppermint candy center is placed in a box
with other flavors of candies, it is likely the entire package will absorb the peppermint flavor. If the center is peppermint and dipped with chocolate without peppermint
garnishes, it is less likely for flavors to merge.
Candy Boxes
Candy boxes are available in nearly every size. Whether
you need a simple tiny box to hold one truffle, or a box to
hold 10 pounds (4.5 kg) of chocolate, there are hundreds
of options available.
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liners
Liners are made to fit snuggly inside candy boxes. The
liners may have several cavities or one cavity. Individual
candies fit into each cavity or one large slab of fudge will
fit into a single cavity.
Candy Cups
Candy cups serve as an individual container for each
piece of candy and protect each piece from bumping up
against other pieces. A box of candy set in candy cups
adds professionalism to the finished candies.
Fda-approved tissue Paper

Food-grade tissue paper is available in white and many
colors; use it to line non-food-grade boxes and tins.
Parchment Paper
Parchment paper is food-approved and is available in natural bright white, bleached sheets, and printed designs.
Candy Pads
Quilted cushioned sheets of food-grade paper protects
chocolates and candies. Place a sheet on top of a box of
chocolates, or in between layers of candy.
Cellophane Bags
Cellophane bags are an affordable packaging alternative
to candy boxes. Be sure the bags are made of a foodgrade cellophane. The bags can be tied with ribbon or
twist ties, or sealed with a decorative sticker.
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FreezIng CandIes and CHoColates

Some candies freeze better than others. Fudges, chocolates, and truffles freeze
well, while pralines, hard candies, and other candies do not freeze well. Refer
to each recipe to determine whether the candy holds up well in the freezer. If
the candy freezes well, follow these instructions for the freshest tasting candies.
Try to find a box that will fit the amount of candy perfectly without extra space.
For best results, freeze candies for no longer than three months.
Candy Foils
1 Line a candy box with a sheet of

plastic wrap, covering the box on
all four sides. Place a layer of candy
on the bottom of the box.
3 Close the lid and tape down the

sides (do not fit the sides into
the box or it may destroy the
chocolates).
2 Add more layers, placing a piece

of parchment paper between each
layer. Tightly seal up the candy using
the plastic wrap that lined the box.
4 Wrap the candy box with two

layers of plastic wrap. Wrap the
candy box with a layer of aluminum
foil. Place the box in the freezer.
When ready to serve the candy,
remove the box of frozen candy
from the freezer. Place the box on
the counter at room temperature for
12 to 24 hours. Do not unwrap the
plastic or foil. Allow the candy to
return to room temperature before
unwrapping the foil or plastic wrap.
Add color to your presentation and

prevent candies from drying out by
using colored candy foils. Candy
foils are thinner than aluminum foil,
making them easy to wrap around
chocolates. To wrap candies, place
the colored side of the foil face down
on top of a soft piece of foam. Put
the candy face down on top of the
foil. Gently press the candy to allow
the foil to naturally form around the
candy. Finish by folding over the
sides and smooth.
Precut Waxed
Paper squares
Precut squares of waxed paper for
candy makers are used for caramels
and saltwater taffy. Waxed paper and
plastic wrap are the only wrapping
that should be used with sticky candies.
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All about Chocolate

Chocolate is available from many manufacturers.
This section explains the differences between the
most common chocolates, including milk, dark,
bittersweet, and unsweetened. It also covers the
difference between chocolate and chocolatelike products called candy coating (almond bark,
candy wafers, compound coating, Candy Melts).
Chocolate (baking) chips are not included in the
descriptions as they are used in baking and not
intended for candy making.
HoW CHoColate Is Made
Understanding how chocolate is made can be helpful when shopping for chocolates, and is important in
knowing the differences between chocolate and candy
coating. Although the process of chocolate is very labor
intensive and highly technical, the following is a quick
and simple generalization of how most manufacturers
make their chocolate.
There are farms in several countries around the world
where cacao trees are grown. The tree produces a cocoa
pod and inside the pod are cocoa beans. The cocoa
beans require fermentation and drying before they are
distributed to chocolate manufacturers. Once the chocolate manufacturers receive the beans, the beans are
roasted. The bean is composed of two parts: shell and
nibs. The shell is removed from the nibs. The nibs are then
finely crushed and pulverized. The result is a paste called
chocolate liquor. The chocolate liquor is combined with
any or all of the following: milk solids, sugar, lecithin,
and vanilla to produce milk chocolate, dark chocolate, or
20
bittersweet chocolate. The chocolate liquor, milk, sugar,

and other additives are then put on a conch machine that
will heat and blend the mixture for a few hours or even a
few days. Finally, the chocolate is tempered, then made
into block or disk form. The chocolate liquor (without any
additives) may instead be pressed to separate the liquor
into cocoa powder and cocoa butter. The cocoa butter
may be added to chocolate formulations to lower the viscosity of chocolates. Cocoa butter is also used in white
chocolate, but cocoa powder is not.
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Candy CoatIng
Candy coating, often called almond bark, candy wafers,
compound coating, or Candy Melts, is a chocolate-like
product. The coating is available in milk, dark, or white
chocolate. It is also available in a rainbow of colors.
Coatings may have flavorings added, such as peanut
butter, butterscotch, or mint. Some coatings, such as
milk chocolate coating or semisweet coating, contain
cocoa powder, but lack chocolate liquor. Because coating does not contain chocolate liquor, it is not technically
chocolate. It is produced to make an easy-to-use candymaking product. When dipping or molding, chocolate
needs to be tempered, a tedious candy-making method
that requires practice to master. When dipping or molding with candy coating, the coating is simply melted and
ready to use. Beginners may choose to start with candy
coating, then advance to tempering. There is a big taste
difference if you compare the taste and texture of a solid
piece of chocolate verses a solid piece of candy coating. However, when dipping treats, the center may be
strong enough that the contrast is less noticeable. Just as
in chocolate, candy coating should be creamy and melt
easily in your mouth. It should not have a waxy or crumbly texture. Several companies manufacturer candy coating. Merckens is a favorite. Candy coating should not be
used as an ingredient, such as in fudge, ganache centers,
or truffle centers.
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CHoColate tyPes
Use this chart to easily identify properties of chocolates
and coatings. The chocolate chart is given for typical
chocolate labels, but actual ingredients and descriptions
may vary depending on manufacturers. The column on
the left lists the common types of chocolates and coatings
CoCoa
Content
CHoColate
ChoColate
liquor
lIquor
CoCoa
Powder
PoWder
CoCoa
Butter
daIry
dairy
ProduCts
sugar
VegetaBle
Fats
leCithin
leCItHIn
White Chocolate
2535%
yes
no
yes
yes
yes
no
yes
Milk Chocolate
3045%
yes
yes
yes
yes
yes
no
yes
Dark Chocolate
4065%
yes
yes
yes
yes
yes
no
yes
Bittersweet Chocolate
6298%
yes
yes
yes
yes
yes
no
yes
Unsweetened Chocolate
100%
yes
yes
yes
no
no
no
no
Milk or Dark Chocolate

Candy Coating
n/a
no
yes
no
yes
yes
yes
yes
White and Colored

Candy Coating
n/a
no
no
no
yes
yes
yes
yes
Milk or Dark Sugar-free

Candy Coating
n/a
no
yes
no
yes
no
yes
yes
types of Chocolate and Candy Coating

White Chocolate
White chocolate contains cocoa butter, dairy products,
sugar, and flavorings. White chocolate is lacking cocoa
powder. However, white chocolate does contain cocoa
butter, which is a component of chocolate liquor. White
chocolate must be tempered when dipping or molding.
Milk Chocolate
Milk chocolate has a mild, sweet, and milky flavor. Milk
chocolate contains chocolate liquor, dairy products, sugar,
and flavorings. Choose a milk chocolate with a 30 percent
or higher cocoa content.
Semisweet Chocolate
Semisweet is a type of dark chocolate that is less sweet than
milk chocolate. It contains chocolate liquor, a small amount
of sugar, and a small amount or no dairy. Semisweet
chocolate often contains a cocoa content of 50 percent or
higher. Most recipes in this book call for dark chocolate;
use semisweet chocolate unless otherwise specified.
22
available. Common ingredients are included in a row

across the top of the chart. Following the chart, general descriptions of the chocolate types and ingredients
explain how, why, or when they are used.
Bittersweet Chocolate
Bittersweet is a type of dark chocolate with a deeper,
more intense flavor than semisweet chocolate. Often there
is a fine line between bittersweet and semisweet chocolates. Typically, bittersweet will have little sugar and no
dairy product added. Chocolates with a cocoa content
higher than 65 percent are typically labeled bittersweet.
Unsweetened Chocolate
Unsweetened chocolate is chocolate without any additives. If a recipe calls for baking chocolate, use unsweetened chocolate.
Milk or Dark Chocolate Candy Coating
Milk and dark chocolate candy coatings contain cocoa
powder but lack cocoa butter; therefore, they are not a
real chocolate. The cocoa powder is blended with vegetable fats, dairy products, sugars, and flavors to produce a chocolate-like product that is easy to work with.
See page 21 for more information on candy coating.
Mint-flavored milk and dark chocolate candy coatings
are also available.
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White and Colored Candy Coating

White candy coating has no cocoa powder or cocoa
butter. It is simply a combination of milk products, sugar,
vegetable fats, and other ingredients. It has a vanilla flavor. Colored candy coatings are basically white candy
coating with food color added. Some are available flavored, such as butterscotch and peanut butter.
Sugar-free Candy Coating
Milk, dark, and white chocolate coating are available
sugar-free for those who must restrict their sugar consumption. People with heath issues should consult with a doctor before consuming sugar-free coating, however. It is
melted and used as regular candy coating.
Ingredients
Cocoa Content
The term cocoa contentlisted as a percentage on the
packagingrefers to the amount of cocoa liquor that is
in the chocolate. The remaining percentage is the amount
of sugar and/or dairy added. Cocoa liquor is composed
of cocoa powder and cocoa butter. Most companies do
not break up the amount of cocoa butter and cocoa powder, so the flavor can vary tremendously. For example, a
72 percent bittersweet chocolate may taste sweeter than
a 65 percent dark chocolate. Often the labels will state
bittersweet or dark chocolate to help the consumer
determine the flavor. Because of this, the percentages on
the package and in the chart at left should be used as a
general guideline.
Cocoa Liquor
Cocoa liquor is made by taking the nibs of the cocoa
bean and grinding them into a paste. Cocoa liquor is
mixed with sugar and other ingredients to make a variety
of chocolates such as milk, dark, or bittersweet. Or cocoa
liquor can be pressed and separated into cocoa powder
and cocoa butter.
Cocoa Powder
Cocoa powder, made by pressing cocoa liquor, is not
typically listed on a chocolate label. The label usually lists
cacao beans or chocolate liquor. Cocoa powder is often
used in milk and dark chocolate coatings.
Cocoa Butter
Cocoa butter is the fat of the cocoa bean. More cocoa butter may be added by manufacturers during the chocolatemaking process to change the viscosity (or thickness) of
the chocolate. White chocolate does not contain cocoa
powder, but it does have cocoa butter, a component of
chocolate liquor.
Dairy Products
Milk and white chocolate have a high amount of dairy
product, while dark and bittersweet chocolates have very
little, if any. Candy coatings have dairy products added.
Sugar
Sugar is added to chocolates to sweeten the bitter flavor
of the cocoa. There is more sugar in milk and white chocolates, and less sugar in dark and bittersweet chocolates.
Vegetable Fats
Candy coating contains vegetable fats. The most common fat used in candy coating is palm kernel oil.
Lecithin
Lecithin is included in most chocolate and candy-coating
formulations. Lecithin is an emulsifier, but it also changes
the viscosity of chocolate. Manufacturers may add a
small amount of lecithin to thin the chocolate and create
a chocolate with the optimal viscosity. It is not recommended to add lecithin to chocolate when dipping or
molding, as it may make the chocolate thicker.
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sHoPPIng For CHoColate

It can be confusing and overwhelming to choose chocolate with the dozens of companies that manufacture
chocolate and the several types of chocolate from each
manufacturer. First determine what is used in the recipe.
Will this recipe be used as an ingredient, such as in fudge,
chocolate caramels, or truffles? If it is an ingredient, then
chocolate, not candy coating, should be used. Are you
molding or dipping with chocolate? If you are, chocolate must be tempered (see page 32) when dipping
or molding or you will likely have undesirable results.
Candy coating can be used instead. If you are molding
or dipping, simply melt and use the coating. Check the
label. The ingredient list in milk or dark chocolate candy
coating may contain cocoa powder, but you will not see
chocolate liquor or cocoa butter listed. Candy coating
will likely list vegetable fats, such as palm kernel oil,
as an ingredient. If chocolate liquor or cocoa butter is
listed, it is chocolate, not candy coating.
Once you determine whether you need chocolate or
candy coating, next choose the brand. Chocolate brands
will vary in flavor, viscosity, and texture. Unfortunately, this
is unknown without trial and error. E. Guittard white chocolate is my favorite, while my preferred dark chocolate is
Gibraltar by Peters. Callebaut milk chocolate Callets are
heavenly, while Peters Superfine chocolate has been a
favorite since I was a little girl. Taste is subjective, so find
your favorite chocolate by experimenting with different

brands. Often the candy center determines which chocolate is preferred. Whichever chocolate is purchased, the
chocolate should taste delicious on its own. When biting
into the chocolate, it should be creamy and melt in your
mouth. If the chocolate is just okay your finished candies will be subpar as well. You should hear a definitive
snap when a piece of good-quality chocolate is broken.
Candy coating will vary in quality and workability as
well.
When purchasing chocolates and coatings, they
should be free of bloom. The chocolate may have white
scuffs from pieces bumping up against one another, but
should not have a nearly white coating. A white chalky
coating on the surface indicates the chocolate has a fat
bloom and may not be fresh. If the chocolate or coating has bloomed, it may still be okay to melt and use.
However, it may be more difficult to work with and it may
not be as creamy.
The picture shows the same brand of chocolate, but the

chocolate wafers on the right are several months old.
24
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F l aV o r I n g a n d
ColorIng CHoColate
Flavoring
When flavoring chocolates and candy coatings with no
other ingredients added, an oil-based or concentrated
flavor should be used. Water-based flavorings may cause
the chocolate to seize and become difficult to use. If flavoring truffles, fudge, or recipes with additional ingredients, it
is okay to use extracts.
crystals if necessary. When possible, start with a shade

closest to the desired color. For example, if black chocolate is needed, do not start with white chocolate. Start
with dark chocolate, then add black candy color. Or, if
hot pink candy coating is desired, start with pink candy
coating and add pink candy color. Be aware that if color
is added to chocolates, the color may rub off onto hands
or stain tongues.
Coloring Chocolates and Candy Coatings

White chocolate or white candy coating can be colored
to create a spectrum of chocolate shades. Oil-based
candy coloring is the best choice for coloring. The colored oils blend smoothly into the melted chocolate and
candy coating. Powdered colors may also be used. Mix
a small amount of vegetable oil with the powdered color
to create a colored paste before blending with the chocolate. Powdered colors will typically leave subtle specks of
color on the finished piece. Common food colors are usually water based and should not be used with chocolate
or candy coatings. Excessive color may cause the candy
coating to thicken. One to 3 tablespoons (15 to 45 ml) of
Paramount Crystals or vegetable oil can be added to a
pound (455 g) of candy coating if the coating thickens.
Start with 1 tablespoon (15 ml), and add more oil or
storIng CHoColates
Solid chocolates and candy coatings should be left at
room temperature in an airtight container away from heat,
light, and moisture. Placing chocolate and coatings in
the freezer may add excess moisture to the chocolate,
causing the chocolate or coatings to be difficult to melt.
Chocolate tends to lose its quality and creaminess after
time. Chocolate and coatings that are older than a couple
of months may bloom and are also more difficult to melt.
For best results, use chocolate and coatings within six
months. For the freshest and best flavor, use the chocolate
and coating within a month or two. These suggested guidelines for storing chocolates are for solid chocolates and
coatings. The shelf life and storing suggestions will vary
if the chocolate is enrobing a candy center or other treat,
or if the chocolate is used as an ingredient. Refer to each
recipe to determine the shelf life of individual candies.
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Melting Chocolate and Candy Coating

All of the recipes in this book that contain chocolate require melting. These instructions can be used for
chocolates or candy coatings. If using chocolate for dipping or molding, the chocolate must be tempered
(see page 32). If using chocolate as an ingredient, such as fudge or for a center, such as a truffle, the chocolate does not need to be tempered and these melting instructions can be used. If using candy coating for
dipping or molding, the chocolate does not need to be tempered and these melting instructions are used.
The melting point of chocolates and candy coatings will
vary depending on the manufacturer, but most have a low
melting point, so it doesnt take long for the chocolate
to melt. If the chocolate is in a block form, the chocolate should be chopped into small pieces that are similar
in size. Chocolate that comes in wafer or disk form will
not require chopping before melting. Melting chocolate is
easy and quick when done in the microwave. It is typically
fine to set the microwave on a high setting as long as you
stir it every 20 seconds. Melting usually occurs within a

minute or two. I rarely use any other method of melting;
however, instructions are included for melting chocolate
using a double boiler as well. A double boiler is a twopart pan. The bottom part holds hot water, while the top
part holds the chopped wafers. In a double boiler, it takes
several minutes for the chocolate to completely melt, but
because there is a hot source underneath, the chocolate
may remain fluid longer.
CHoPPIng
CHoColate
The trick to chopping is to start at one
end of the bar and work your way
to the other end. Chop the chocolate
into uniform pieces to ensure even
melting. Chocolate in disk or wafer
form does not need to be chopped.
A chocolate chopper has thick, sharp

needles and is designed to pierce
through chunks of chocolate. Start
at one end of the chocolate. Cut
through the chocolate, holding the
tool at a 90-degree angle.
26
A large chefs knife also can be used

to chop chocolate. Start at one corner of the chocolate block and work
across, slicing the chocolate into
small chunks.
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general MeltIng
InstruCtIons
I n t H e M I C r o WaV e
Using Plastic in the Microwave
Look for labels on plastic containers stating that they are

microwave-safe. Emails circulating several years ago warned
of cancer-causing dioxins leaching into food from plastics
heated in the microwave, and these warnings were credited
to major hospitals and universities. These claims were later
deemed unfounded. The American Cancer Society provides
this information on their website: The U.S. Food and Drug
Administration (FDA) on its Website does say substances used
to make plastics can leach into foods. But the agency has
found the levels expected to migrate into foods to be well
within the margin of safety based on information available to
the agency. As for dioxin, the FDA says it has seen no evidence
that plastic containers or films contain dioxins and knows
of no reason why they would. www.cancer.org/aboutus/
howwehelpyou/microwaving-plastic.
1 Place chocolate wafers or chopped chocolate in a

microwave-safe plastic container. Glass containers
become hotter than plastic, so a microwave-safe plastic
container is ideal.
2 Heat the chocolate for 20 seconds. Stir. Heat the chocolate for 20 more seconds. Stir.
3 Continue microwaving only a few seconds at a time,
stirring between each time, until the chocolate is nearly
melted. Remove from the microwave and stir until the
chocolate is fluid.
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g e n e r a l M e lt I n g I n s t r u C t I o n s
usIng a douBle BoIler
1 Place chocolate wafers or chopped chocolate in the top
pan of the double boiler. Set the top pan aside. Fill the
bottom of the pan with an inch or two (2.5 to 5 cm) of
water. Heat the water on the stove until it is nearly
simmering. Remove the hot water from the stove. Place the
top pan containing the chopped chocolate on the bottom
pan with the hot water. Always remove the bottom pan
from the stove before replacing the top pan. If the water
needs to be heated again, remove the top pan and place
the water back on the stove.
2 Stir until the chocolate is fluid. Be sure water or steam
does not get into the chocolate, or the chocolate will seize
and thicken. Always wipe the bottom free of water when
lifting the pot.
No Double Boiler?
A metal bowl containing chopped chocolate over a pan of hot water can be used instead of a double boiler. It is a little more
awkward to use, because you must use one hand to steady the bowl while you stir with the other.
MeltIng Candy
In Candy WrIters
Candy writers are small tubes filled
with candy coating. They are handy
to use for piping details into molds
or to pipe accents onto finished candies. The best method for melting the
candy in the writers is to use a slow
cooker, electric skillet, or heating pad
(see page 30). These three methods
avoid the risk of water getting into
the tube or melting the plastic tube. It
takes about an hour for the candy to
melt in the candy writers. If time is a
factor, run hot water over the candy
writer and knead until the candy is
melted. Take care that water does not
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get into the tip of the writer, or it will cause the candy to
seize and the writer may become unusable. The candy
writer may also be placed in the microwave. Place the
writer in the microwave and heat for 10 seconds. Remove
the candy writer and knead. Heat for 10 more seconds.
Remove and knead. Continue microwaving only a few
seconds at a time, kneading between each time, until the

candy is fluid. Whichever method is used, be sure not to
scorch the candy. If the candy seems like it is fluid, but
it is not coming out of the writer, make sure the tip is not
clogged. Check the tip and use a straight pin to unclog.
Candy CoatIng In a
squeeze Bottle
keePIng CHoColate FluId
Melted candy coating can be poured into a squeeze bottle

for ease in filling candy molds. The tip of the squeeze bottle
may need to be cut for the chocolate to flow. Melt candy
coating in the microwave using a square microwave-safe
bowl following the directions on page 27. Pour the melted
coating into the squeeze bottle, using the corner of the
bowl as a spout. Keep the candy coating fluid when the
squeeze bottle is not being used with a heating pad, lined
slow cooker, or lined electric skillet (see page 30). It is not
sensible to pour tempered chocolate into a squeeze bottle.
Chocolate will not keep the proper temper long enough for
use in the squeeze bottle.
Keep chocolate fluid for hours using a slow cooker, electric skillet, or heating pad. The instructions can be used
for bowls of melted candy coating or candy writers. It
will not work when using tempered chocolate for dipping
and molding. The key factor is the heat. The range of
heat will vary by appliance, so testing must be done to
ensure the chocolate will not burn. The bottom of the skillet or slow cooker should be warm when you touch it,
but not burn your hand. A slow cooker may work if it
has a warm setting. Setting a slow cooker on low is too
hot and will scorch the chocolate. An electric skillet may
work if it has a warm setting. Both the electric skillet and
the slow cooker should be lined with two or three dry
towels to keep the bowl of chocolate from directly touching the heat source. If the towels discolor from the heat,
the skillet or slow cooker is too hot. You can also melt
chocolate using the skillet or slow cooker. However, do
not put chocolate directly in the skillet or slow cooker or
the chocolate may scorch. Place the chocolate in bowls
with towels serving as a barrier between the bowl of
chocolate and the heat source.
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slow Cooker or electric skillet
Heating Pad
Turn the slow cooker or electric skillet to warm. Line

the pot or skillet with two or three towels. Place bowls
of melted chocolate in the pot or skillet. The chocolate
should remain fluid for several hours. To melt chocolate,
place bowls of chopped chocolate in either the lined skillet or the lined pot. Be aware it takes nearly 2 hours to
melt a pound (450 g) of chocolate this way. I typically
melt chocolate in the microwave, then place the bowls of
melted chocolate in the lined slow cooker or lined electric
skillet. A slow cooker or electric skillet set on warm is
also a nice alternative to melt the candy in candy writers.
Place the writers in a lined slow cooker or electric skillet
an hour before they will be used.
Keep melted candy coating in candy writers and squeeze

bottles fluid by placing them in a heating pad. The instructions can be used for squeeze bottles filled with melted
candy coating or candy writers. If using tempered chocolate, the chocolate will become too warm and lose the
proper temperature. A heating pad is my favorite way to
heat candy writers. Simply place the candy writers in the
heating pad set on low, and they will be ready to use in
approximately an hour.
sCorCHed CHoColate
When chocolate is scorched it turns into a thick, clumpy
mass. It looks as though it may need to be heated more,
but in fact it was likely overheated. When heating chocolate in the microwave, never let it go for longer than
30 seconds without stirring. If using a double boiler, the
water should be hot, but not boiling. The top pan of chocolate should never be directly on the heat source, even
if the bottom pan of the double boiler is under the top
30
pan containing the chocolate. If bowls of melted chocolate are in a lined electric skillet or slow cooker, and the
chocolate has gotten thick, the chocolate has likely gotten
too hot. If it has gotten too hot, it should not be used for
dipping or molding. If it is thick, but not burnt, it can be used
for fudge or you can add approximately 1 cup (235 ml)
heavy cream to 1 pound (455 g) of chocolate and make a
delightful ice cream topping.
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Wat e r I s C H o C o l at e s e n e M y
A drop or two of water can cause dreadful results. It can
thicken the chocolate and make it unusable. Or, if the
chocolate is usable, once the chocolate contaminated
with water sets, the piece may have white streaks. All
utensils and bowls should be thoroughly dried before
adding and melting the chocolate. If using a double
boiler, make sure that hot water, or even steam, does
not get into the chocolate. Always wipe the bottom of
the double boiler pan containing the chocolate before
pouring to keep drops of water from dripping onto the
chocolate. If the chocolate has gotten water in it, it should
not be used for dipping or molding. It can be used as an
ingredient in truffles, fudge, ganache, etc.
unused Melted CHoColate

If, after dipping, molding, or making candy there is leftover chocolate, it can be reused in most cases. If the
chocolate was used to dip strawberries, truffles, or candy
centers, the chocolate may have become contaminated.
When the chocolate is contaminated, it will not be nice to
work with again. In this case, it is best to mix in a crunchy
product such as pretzels, cereal, or commercial crunches
and make a bark. If the chocolate was used for molding,
the chocolate should be fine. Pour unused chocolate onto
a sheet of parchment paper. Allow the chocolate to set
completely. Break the set chocolate into pieces and put in
a tightly sealed bag. Keep the bag at room temperature.
CleanIng PlastIC BoWls

and squeeze Bottles
Melting chocolate in the microwave in a microwave-safe
plastic bowl is quick and easy. Another advantage is the
cleanup. When you are finished working with chocolate,
dump the excess chocolate or candy coating onto a sheet
of parchment paper. Place the bowl in the freezer for a
few minutes. After a few minutes, flex the plastic bowl to
release the chocolate. There will be little chocolate left on
the bowl to clean.
The same technique can be used to clean squeeze
bottles. Remove the cap from the squeeze bottle. Wash
separately. Dump the excess chocolate or candy coating
out onto a sheet of parchment paper. Place the squeeze
bottle on its side in the freezer for a few minutes. After a
few minutes, squeeze the bottle to release the chocolate.
Wash the bottle in hot soapy water using a bottle cleaner.
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Tempering Chocolate
The structure of chocolate is quite scientific and complex. Several pages can be written on the crystalline
structure of chocolate. While this book does not delve into the complexities of chocolate, this section will
give a brief description of why and how to temper chocolate.
Tempering is a process of melting and cooling chocolate so that the finished chocolates have a wonderful
mouth-feel and creamy texture. If the chocolate is simply melted, then molding or dipping is immediate, the
finished candies may be dull, have streaks or speckles,
or remain tacky. Chocolate not properly tempered will
likely have a grainy or chalky texture. While the tempering process may seem somewhat simple, it will take practice to achieve a perfectly tempered piece of chocolate.
If it is your first attempt at tempering, start with clusters,
barks, or dipped treats. Molding chocolate is more difficult and should be undertaken after the tempering has
been perfected.
There are several ways to temper chocolate. The
method of tempering will vary from one candy maker to
the next. Some temper the chocolate on a marble slab,
while others use a double boiler. Professionals often have
tempering machines. The instructions included in this book
are an easy method for beginners. This tempering method
is achieved by seeding melted chocolate with a couple
of blocks of unmelted chocolate. The unmelted chocolate
introduces perfectly tempered chocolate that has stable
crystals. The crystals help control the crystal structure in
the melted chocolate. The seed chocolate must be in perfect temper or the chocolate will not temper properly. This
means the added chunks should be free of bloom. Chunks
of bloomed unmelted chocolate will add unstable crystals
to the melted chocolate. Start with at least 1 to 2 pounds
(455 to 905 g) of chocolate. Add 25 percent of unmelted
chocolate (seed chocolate) to the melted chocolate. It is
helpful to have additional seed chocolate on hand.
32
Dark chocolate is ready for candy making when the

chocolates temperature is 86F90F (30C32C). Milk
and white chocolate are ready for candy making when
the chocolates temperature is 84F87F (29C31C).
If chocolate is used as an ingredient, such as in
fudge, chocolate caramels, or truffle centers, it is not necessary to temper the chocolate.
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teMPerIng
trouBlesHootIng
1 Chop the chocolate into chunks. Add three-fourths of

the chunks to a microwave-safe container. Set aside the
remaining one-fourths chunks.
2 Heat the chocolate for 20 seconds. Stir. Heat the chocolate
for 20 more seconds. Stir. Continue microwaving only a
few seconds at a time, stirring between each time, until the
chocolate is nearly melted. Remove from the microwave
when the chocolate is nearly melted. Stir until the chocolate
is fluid. If the chocolate is lukewarm, the chocolate may not
temper properly. It should be warm to the touch, not just
lukewarm. However, take care not to scorch the chocolate!
When the chocolate is melted, add the remaining unmelted
chunks of chocolate. Stir to seed the chocolate. Insert a
chocolate tempering thermometer.
3 Continue stirring the chocolate, including scraping the
sides. Dark chocolate is at the proper temperature when
the chocolate reaches 90F (32C). Milk or white chocolate is at the proper temperature when the chocolate
reaches 87F (31C). Remove the chunks when it reaches
the proper temperature and dip, mold, or use as desired.
If the dark chocolate drops to lower than 86F (30C),
stop, and temper the chocolate again. If the milk or white
chocolate drops to lower than 84F (29C), stop, and
temper the chocolate again.
Once the chocolate reaches a temperature below the
optimum working temperature, warm the chocolate again.
This can be quickly achieved by placing the bowl in the
microwave for a few seconds to warm. If the chocolate
reaches above the peak temperature for working (90F
[32C] for dark chocolate and 87F [31C] for milk or
white), the chocolate tempering process must be repeated.
From left to right:

White streaks caused by improper tempering
Chocolate is dull
Chocolate in perfect temper
Chocolate too cool
White streaks or speckles

White or grayish streaks and/or spots are caused by
improper tempering. Most often these streaks and spots
occur when not enough chocolate was used for seeding.
Improper storage of the finished candies may also cause
streaks. Chocolate should be stored at room temperature
with low humidity.
Chocolate Is tacky or takes

a long time to set
Chocolate will not set up properly if the chocolate wasnt
tempered properly. This occurs when there was not
enough seed chocolate, or if the chocolates temperature was higher than the optimal working temperature.
Placing chocolate-dipped treats in the refrigerator to set
may also cause the chocolate to remain tacky.
Tempering Tips
Chocolatecomesinblockordiskform.
Chocolateinblockform,choppedintochunks,iseasiestto
use when tempering.
Smallchocolatewaferscanbeusedaswell,buttheygetin
the way more often than the larger chunks when the chocolate
is at its proper temper.
Iftemperingseemsintimidating,startwithcandycoating(see
page 21) to become familiar with how chocolate sets and
should feel. While the taste of candy coating does not compare with chocolate, the workability and the finished look are
similar. Candy coating is great for beginners!
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Molding Chocolate
Molded chocolates look professional. They should
have a high gloss and uniform shape. Choose a
candy mold with a shiny cavity. The mold acts as
a mirror to the chocolate. If the mold is dull, or has
scratches or scuffs, the finished chocolate piece
will be dull or have scratches or scuffs.
Hundreds of shapes and sizes of chocolates can be made
for a number of occasions. Filled candies can be made
with nearly any type of candy mold. Chocolate bunnies
are made from three-dimensional candy molds. Suckers
in bright colors are made using sucker candy molds and
candy coating. This section covers these techniques and
more, using inexpensive plastic candy molds. Other molds,
such as polycarbonate or silicone, can be used for these
methods as well, but the technique may vary slightly.
When filling candy molds, a spoon can be timeconsuming. Traditional candy makers may use their
hands to fill the cavities. While this can be a practical
and effective method of filling molds, it can be messy.
The instructions included in this book show filling molds
using squeeze bottles for candy coating or parchment
cones and disposable pastry bags for chocolate.
Additional molding instructions are given for painting details, lining a candy mold, creating suckers, and
making three-dimensional candies.
Candy coating or melted and tempered chocolate
can be used in candy molds. Chocolate must be properly
tempered when filling molds, or the chocolate will not
come out of the molds, it will have white streaks, or it will
remain tacky.
Make sure each cavity is thoroughly dried before
using. A tiny drop of water may cause the chocolate to
seize or discolor, or make it difficult to remove the chocolate piece from the mold.
The candy mold should be at room temperature when
molding. If it is cold, the chocolate will set too quickly.
34
tyPes oF Molds For

CHoColate
lightweight Plastic (below left)
Candy molds made of a clear, lightweight plastic are the
easiest molds to use, making them the best for beginners. They are inexpensive, and the mold can be gently
flexed to release the chocolate. The clear plastic allows
the candy maker to lift the filled mold and see whether
there are any air bubbles. A clear mold also allows the
candy maker to easily see the details for painting contrasting colors. Flexible, inexpensive candy molds are
also available in white plastic. These molds withstand
higher temperatures and can be used for hard candy as
well as chocolates.
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Polycarbonate (page 34, right)
CleanIng Molds
Polycarbonate molds are heavy-duty plastic molds commonly used by professionals. They are sturdy and will last
for hundreds of usages. If the chocolate is not properly
tempered, it will be very difficult to remove the candy
piece from polycarbonate molds. Some polycarbonate
molds are magnetic. Magnetic molds are used in conjunction with chocolate transfer sheets. They will produce
a professionally molded piece of candy with a lovely
printed design on the top.
When using a candy mold over and over throughout the

day, be sure to wipe it down with a soft, dry cloth to polish
the mold and remove any excess chocolate scraps. It is not
necessary to wash the candy mold in between uses. Mold
cavities can be difficult to thoroughly dry, so it can be detrimental to wash the mold if it will be used again the same
day. When done molding for the day, wash candy molds
in hot water with a gentle soap. Thoroughly rinse with hot
water. Dry the cavities, and the front and back of the mold.
Then, lay flat to dry with the open cavities facing up. Do
not wash candy molds in a dishwasher, as the mold may
become distorted from the hot temperature.
silicone (page 34, center)

Silicone molds provide candy pieces with the best detail.
However, because the details may be deeper than plastic
candy molds, the candy may be more difficult to release.
Chocolate falls from a plastic or polycarbonate mold. To
release the chocolate from a silicone mold, the mold is
flipped over and the silicone cavity is pressed to invert
the cavity and release the piece. Filled candies with a
delicate chocolate shell may break. Silicone molds tend
to be more flimsy than plastic molds. They may need to
be placed on a flat plate or cookie sheet to prevent the
chocolate from spilling.
usIng a squeeze Bottle

When molding with candy coating, a squeeze bottle is a
wonderful tool. The squeeze bottle allows control over the
flow of the candy coating. If molding chocolate instead
of candy coating, fill a parchment cone or disposable
pastry bag with the tempered chocolate instead of using
a squeeze bottle. Keep candy coating in a squeeze bottle
fluid by following instructions on page 29. Clean squeeze
bottles by following instructions on page 31.
1 Melt candy coating in a square or

rectangular microwave-safe plastic
bowl. Pour the melted candy coating into the squeeze bottle.
2 It may be helpful to cut the tip of the

squeeze bottle for a larger opening.
3 Fill the candy molds with the

squeeze bottle.
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u s I n g a Pa s t ry B a g o r
Pa r C H M e n t C o n e
Melted candy coating can be poured into a squeeze
bottle, pastry bag, or parchment cone for molding.
Simply pour the melted candy coating into one of the containers. Chocolate that has been melted and tempered
can be poured into a pastry bag or parchment cone.
When the chocolate is at its proper temper, pour the
tempered chocolate into the pastry bag and use immediately. Once the chocolate loses the proper temper, the
chocolate should be removed from the bag or cone and
will need to be tempered again. Chocolate flows quickly
from a pastry bag or parchment cone. Place a sheet of
parchment under the bag to collect dripping chocolate
and keep cleanup minimal.
using a disposable Pastry Bag

Disposable pastry bags are inexpensive, convenient,
and practical for chocolate.
1 Melt candy coating or melt and

temper chocolate. Form a cuff over
your hand with the pastry bag. Pour
melted chocolate into the cone.
3 Secure the twist with a rubber band

or icing bag tie.
5 Fill the candy mold using the pastry

bag.
4 Cut the tip to create a small hole.
2 Pinch all the sides together and twist

the top of bag.
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5
B
Making a Parchment Cone
Parchment paper is available in precut triangles. These

triangles are formed into a cone. Parchment cones are
ideal for chocolate-piped designs or piping chocolate
details into candy molds. They can be thrown away
when the project is completed, making cleanup easy.
Because chocolate will be poured into the cone, it is
important to try and make as small of a point as possible to avoid leaking.
1 The triangle is labeled A, B, and C.
2 Fold corner A to meet corner B, twisting to form a cone.

3 Fold corner C to meet corner B, keeping the cone shape
with a tight point. Align all three points.
4 Cross over corners A and C, making a W to ensure the
seams of the cone overlap. Always keep the bottom point
tight. Shift A and C up and down to ensure a tight point.
When a tight point is made, tape the seam.
5 Melt candy coating or melt and temper chocolate. Pour
melted chocolate into the cone.
6 Fold in the left side, then the right side. Fold down the
middle, and continue to fold until you reach the top of
the chocolate.
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Chilling
If the chocolate piece is delicate, it may set too quickly in the

freezer and crack when the chocolate is being removed. If the
chocolate is breaking when it is removed, place the filled mold in
the refrigerator instead of the freezer.
BasIC MoldIng InstruCtIons

1 Make sure the candy mold is thoroughly dry. Melt candy
coating or melt and temper chocolate. Pour melted candy
coating into a squeeze bottle or pour melted and tempered
chocolate into a parchment cone or disposable pastry
bag. Fill the candy mold, just to the top of the cavity.
2 Lift and tap the mold against the counter several times to
smooth the top and remove any air bubbles.
3 If the mold is clear, lift the mold to see whether there are
air bubbles. Take care to lift the mold straight up without
rotating the mold so the chocolate does not seep. If there
are air bubbles, use a brush to press the tiny holes.
38
4 Use a spatula with a thin blade to scrape excess chocolate

from the mold.
5 Place the filled mold in the freezer for a few minutes. The
amount of time required depends on the mold thickness. A
mold with a thin cavity will only take a few minutes, while a
mold with a deep cavity may take 30 to 45 minutes. Place
a couple layers of towels on the countertop. Invert the mold
over the towels, holding the mold approximately 4" (10 cm)
above the towels. If the mold is flexible, gently flex it to allow
the chocolates to fall from the mold. If the mold is not flexible, gently tap the mold against the countertop to release
the chocolate. If the chocolate doesnt easily fall from the
mold, place the mold in the freezer for a few more minutes.
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Pa I n t I n g d e ta I l s
Create a molded piece of candy
with details that stand out using contrasting colors of chocolate. In this
technique, the cavities of the mold
are painted with chocolate, then set
to dry at room temperature before
a contrasting color of chocolate is
used to fill the mold. It is important
that the color sets before adding the
contrasting colors, or the chocolate
will bleed. Candy coating, available
in a variety of colors, can be used,
or white chocolate can be colored
using oil-based food color.
1 Make sure the candy mold is thoroughly dry. Melt candy coating or
melt and temper chocolate. Using
a fine brush, paint the details of the
cavity in the mold. Allow each color
to set before adding an adjoining color. Allow the details to set
completely. Hold the mold up to the
light. If light can be seen through
the painted chocolate, add a touch
more chocolate.
2 Melt a contrasting color of candy

coating or melt and temper a
contrasting color of chocolate. Fill
the candy mold, filling just to the
top of the cavity. If there are several
cavities, it may be easiest to pour
the melted candy coating into a
squeeze bottle or pour melted and
tempered chocolate into a parchment cone or disposable pastry
bag. Lift and tap the mold against
the counter several times to smooth
the top and remove any air bubbles.
3 If the mold is clear, lift the mold to
see whether there are air bubbles.
Take care to lift the mold straight
up without rotating the mold so the
chocolate does not seep. If there are
air bubbles, use a brush to press the
tiny holes. Use a spatula with a thin
blade to scrape excess chocolate.
Place the filled mold in the freezer
for a few minutes. The amount of
time needed in the freezer depends
on the mold thickness. A mold
with a thin cavity will only take a
few minutes, while a mold with a
deep cavity may take longer. Place
a couple layers of towels on the
countertop. Invert the mold over the
towels, holding the mold approximately 4" (10 cm) above the towels.
If the mold is flexible, gently flex it
to allow the chocolates to fall from
the mold. If the mold is not flexible,
gently tap the mold against the
countertop to release the chocolate.
Candy writers are an alternative

to brushes when painting details.
Simple squirt the melted candy from
the candy writer tube into the cavity.
Fine details should be painted with
a brush, but larger areas can be
painted using candy writers. Candy
writers are ideal for children to
use. Just remind them to only color
details, and not fill the entire cavity
with the candy from the tube. See
page 28 for more information on
using candy writers.
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suCker Candy Molds
A chocolate sucker in a shape can make a fun treat for

parties. Sucker molds have a cavity for the design as well
as a long cavity for the stick. Be sure the sucker stick is
placed deep into the design cavity to prevent the sucker
stick from falling off the chocolate piece. Sucker sticks
come in a variety of lengths and are available in paper,
plastic, or wood.
1 Make sure the candy mold is thoroughly dry. Paint details
if desired following instructions on page 39. Melt candy
coating or melt and temper chocolate. Pour melted candy
coating into a squeeze bottle or pour melted and tempered chocolate into a parchment cone or disposable
pastry bag. Fill the candy mold, filling just to the top of the
cavity. Lift and tap the mold against the counter several
times to smooth the top and remove any air bubbles.
2 Insert a sucker stick so that it is at least three-fourths into

the design cavity. Use your index finger to roll the stick so
the stick that is in the design cavity is completely coated
with chocolate.
3 If the mold is clear, lift the mold to see whether there are
air bubbles. Take care to lift the mold straight up without
rotating the mold so the chocolate does not seep. If
there are air bubbles, use a brush to press the tiny holes.
Place the filled mold in the freezer for a few minutes. The
amount of time needed in the freezer depends on the
mold thickness. A mold with a thin cavity will only take a
few minutes, while a mold with a deep cavity may take
longer. Place a couple layers of towels on the countertop. Invert the mold over the towels, holding the mold
approximately 4" (10 cm) above the towels. If the mold
is flexible, gently flex it to allow the chocolates to fall
from the mold. If the mold is not flexible, gently tap the
mold against the countertop to release the chocolate.
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3 Turn the mold back over. Use a

spatula with a thin blade to scrape
excess chocolate from the mold.
6 Start at the outer edge of the cavity

and seal the candy center with
melted candy coating or melted and
tempered chocolate.
FIlled CandIes
Filled molded candies are always a
nice surprise, and they make great
gifts. Select the candy center of your
choice (pages 130 to 145) and follow
these directions.
1 Set aside two sheets of parchment
paper. Make sure the candy mold is
thoroughly dry. Melt candy coating or melt and temper chocolate.
Pour melted candy coating into a
squeeze bottle or pour melted and
tempered chocolate into a parchment cone or disposable pastry
bag. Fill the candy mold, filling just
to the top of the cavity.
2 Lift and tap the mold against the
counter several times to smooth the
top and remove any air bubbles.
If the mold is clear, lift the mold to
see whether there are air bubbles.
Take care to lift the mold straight
up without rotating the mold so the
chocolate does not seep. If there are
air bubbles, use a brush to press the
tiny holes. Invert the mold and allow
excess chocolate to drip onto the
sheet of parchment paper.
4 Place the mold face down on a

clean sheet of parchment paper for
a few minutes.
5 After a few minutes, turn the mold
over and scrape again. Fill the mold
with the desired candy center, filling
nearly to the top, but leaving enough
space for a thin chocolate layer on
top of the center. The candy center
should be at room temperature.
A hot candy center may melt the
chocolate, whereas a cold candy
center may cause the shell to crack.
7 Scrape excess chocolate from the

mold. If the candy center is visible
after scraping, the cavity was filled
with too much candy center. A bit
more chocolate can be added to
cover the candy center. Place the
mold in the freezer for a few minutes
until the candy feels cool.
8 Place a couple layers of towels
on the countertop. Invert the mold
over the towels, holding the mold
approximately 4" (10 cm) above the
towels. If the mold is flexible, gently
flex it to allow the chocolates to fall
from the mold. If the mold is not flexible, gently tap the mold against the
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tHree-dIMensIonal
Candy Molds
Make three-dimensional candy pieces with special molds.

Molds are clamped together and have a small opening
where the chocolate can be added. The opening is filled
with chocolate, then the mold is placed in the freezer for
the chocolate to set. When set, the mold is removed from
around the chocolate piece. Lightweight plastic molds for
three-dimensional candies are commonly sold in a sheet
that needs to be cut apart. After the mold is cut, there are
typically notches on the mold that allow you to line up
the cavities. Polycarbonate molds are made so the mold
stays together with magnets.
1 Make sure the candy mold is thoroughly dry. If the mold
is lightweight plastic and is one sheet, cut the mold apart
to create two halves. Also cut the bottom to provide an
opening.
2 Paint details, if desired, following instructions on page

39. To prevent air bubbles, brush the mold cavities with
chocolate. If the mold is lightweight plastic, clamp the two
halves of the mold tightly together using binder clips. If the
mold is polycarbonate, put the two mold halves together.
The magnets will secure the halves together.
3 Melt candy coating or melt and temper chocolate. Pour
melted candy coating into a squeeze bottle or pour
melted and tempered chocolate into a parchment cone or
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Hollow Candy
Before freezing, allow the filled mold

to set for 10 minutes. Flip the mold and
allow excess chocolate to drip onto
parchment paper. Then continue with
step 4.
Hollowcandywilltake10to20minutes to set in the freezer.
disposable pastry bag. Insert the bottle, cone, or pastry bag into the opening of the three-dimensional mold. Fill the candy mold, filling just to the top
of the cavity.
4 If the mold is lightweight plastic, insert the mold into a block of Styrofoam to
keep the mold upright. Polycarbonate three-dimensional molds stand upright on
their own. Place the filled mold in the freezer. The freeze time will vary according to the thickness of the mold. A mold for a 2" or 3" (5 or 7.5 cm) threedimensional piece may only take 10 minutes in the freezer, while a large, 12"
(30 cm) solid piece may take 40 to 60 minutes in the freezer. When the mold
is cloudy, remove it from the freezer. Remove the binder clips and take the mold
apart, carefully releasing the candy.
5 If the molds are not tightly clamped, there may be a seam. Trim the seam using a
paring knife.
6 If the base is not level, line a cookie sheet with a sheet of parchment paper. Heat
the cookie sheet on a stove top, over the lowest heat. Rub the base of the candy
piece on the parchment paper to level.
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MagnetIC Molds and

CHoColate transFer
sHeets
Special molds allow a chocolate design to be transferred
onto a professional-looking molded piece of chocolate.
The mold comes with two parts. The first part is a metal
sheet. The second part is the mold with open cavities. The
mold has magnets embedded within it. When the two
parts are put together, the mold is tightly secure.
1 Cut a transfer sheet to fit the mold.

2 Place the transfer sheet, textured side facing down, on top
of the mold. Place the metal sheet over the transfer sheet,
securing it in place.
3 Melt chocolate candy coating or melt and temper chocolate. Flip the mold so the metal sheet is on the bottom. Fill
the mold with the chocolate. If a filling is desired, follow
steps for lining and filling molds on page 41.
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4 Scrape the top of the mold using a spatula with a long,

thin blade.
5 Place the filled mold in the freezer for several minutes. Flip
the mold so the metal sheet is on top. Remove the metal
sheet. Peel back the transfer sheet.
6 Gently press the top of the chocolate to release the chocolate from the mold.
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CHoColate
trouBlesHootIng
Chocolate Clumps or seizes
Waterorsteamgotintothechocolate
Chocolatebecametoowarmwhenmelting.Itcooked
instead of melting and turned into a clump.
Solution: If chocolate has clumped, it may not be salvageable. You may try adding vegetable oil to thin. If chocolate
does not taste scorched, mix nuts into the seized chocolate
and spoon mounds onto parchment paper.
dull Patches
Chocolatewasremovedfromthemoldprematurely
RealChocolatewasnottemperedproperly
Candymoldwascoolwhenmeltedchocolatewasadded
to cavities
Chocolatemoldwasnotcleananddry
Thechocolatesolidifiedtooslowly
Fingerprintsgotonthechocolate
Solution: Solid chocolate pieces with dull patches can
be remelted.
air Bubbles
Moldwasnottappedthoroughly
Chocolatewastoothickortoocool
Theedgesordetailsofthemoldaretoosharp
Solution: Avoid bubbles by sufficiently tapping the mold on
the countertop. You may use a brush to get into the details
and grooves.
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Condensation on the Finished Piece

Sugarbloom
Moldwasleftinthefreezertoolong
Candyleftintherefrigeratororfreezerbeforeservingwill
pick up condensation
Candyremovedfromthefreezerwasunwrappedbeforeit
was completely thawed
Solution: If chocolate has been stored in a cool place,
let it come to room temperature before opening to minimize condensation.
Cracks on the Finished Pieces

Candycenterwastoocoolwhenpipedintolinedmold
Chocolateshellwastoothin
Somecenters,suchasmarshmallow,canexpandandmay
cause the shell to crack
Candywasleftinthefreezertoolong
Solution: Solid chocolate pieces with cracks can
be remelted.
White streaks on the Chocolate
Chocolatesolidifiedtooslowly
Chocolatewasnottemperedproperly
Waterorsteamaffectedthechocolate
Chocolatemoldwasnotcleananddry
Chocolatehasasugarbloom(moisturehassettledonthe
chocolate)
Solution: Solid chocolate pieces with white streaks can be
remelted.
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Working with Cooked Candies

and Sugar Stages
This section covers the basic information youll need to know when cooking candies on the stove. It is
important to use extreme caution. These temperatures get very hot and can cause major burns. I remember
as a child, an associate of my mothers was using a wooden spoon to stir her hot caramel. The wooden
spoon broke in half and the side of her hand went into the hot caramel. I am still haunted by the huge
blister and burn she had! Use sturdy utensils. Keeping a bowl of cold water nearby ensures you will be
ready should any of the hot syrup touch you. Always hold on to pans with oven mitts. Keep countertops
protected using hot pads and pour hot candies onto cookie sheets that are lined with a silicone mat.
Recipes for cooked candies require your complete attention and are not suitable for making with children.
B e P r e Pa r e d
stIrrIng tHe Candy
Read through the recipe completely before beginning.

Understand each of the steps before starting the candy.
Often, ingredients are added at different temperature
stages. All of the ingredients should be measured out and
ready to go before you begin. Tools and equipment, such
as a lined pan, sprayed candy molds, or other candymaking tools, should be ready to go before starting the
recipe. It can take several minutes to reach the desired
temperature, but those last few degrees can come quickly.
Watch the thermometer temperature frequently. Its not
a good idea to start any other involved project, candy
related or not, when cooking candy on the stove.
Follow the directions very carefully. Stir when the recipe

calls for stirring, but do not stir if the recipe doesnt state
to stir. Stirring can lead to a sugary-grainy texture in
some candies, while other candies need to be stirred constantly. A sturdy, silicone spatula or wooden spoon works
well for stirring hot candies. A high-quality thermometer
with a stainless steel protective housing case can serve as
a stirring device as well.
Work In Ideal
teMPeratures
Ideally, it is best to work in low humidity. If you live in
an area with high humidity, a dehumidifier can be beneficial. The optimal temperature should be 68F70F
(20C21C).
48
Wa s H I n g d o W n
sugar Crystals
As candy is cooked on the stove, sugar crystals may form
on the sides of the pan and can become mixed into the
hot syrup. To remove the crystals, use a damp brush and
start just above the syrup. Brush upward toward the lip
of the pan. Rinse the brush in a bowl of water. Remove
excess water from the brush with a clean towel, and
repeat. Some candies are constantly bubbling and rising.
In this case, it is difficult and dangerous to try and remove
sugar crystals. Do not scrape the pan when pouring these
candies onto a marble slab or into a pan, or the formed
crystals may become mixed with the cooked candy.
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use tHe ProPer sIze

s a u C e Pa n
Many of the candy recipes require large saucepans
because the mixture doubles in size when boiling or
additives may affect the bubbling. The saucepan should
be a heavy-duty, thick saucepan so the candy is evenly
cooked. However, using a saucepan that is too large with
only a small amount of candy may cause inaccurate thermometer readings.
testIng tHe Candy

tHerMoMeter
Throughout the book I suggest that you test the thermometer for accuracy before cooking the candy. This is one of
the most important steps to ensure success in the recipe.
The readings on a thermometer vary from one day to the
next; therefore, the thermometer should be tested on the
day the candy will be made. Overcooking the candy will
result in candy that is harder than intended. Undercooking
the candy will result in candy that is too soft, never sets
properly, or will not hold its shape. Another key factor

when using a candy thermometer is to ensure the bulb or
probe does not touch the bottom of the pan. The reading
should come from the center of the candy.
1 Fill a 2-quart (1.9 L) saucepan half full with water. Place a
lid on the pan. Heat on high until the water boils.
2 Remove the lid. Insert the thermometer. Leave the thermometer in the pan for several minutes.
Water boils at 212F (100C). If the thermometer reads
212F (100C), cook the candy exactly as the recipe
says. If the thermometer is reading 214F (102C), add 2
degrees to the recipes instructions. Therefore, if the recipe
says to cook to 238F (114C), cook to 240F (116C)
instead. If the thermometer is reading 209F (98C), subtract 3 degrees from the recipe instructions. Therefore, if
the recipe says to cook to 238F (114C), cook to 235F
(111C) instead.
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testIng tHe sugar state

The sugar state describes the consistency of the sugar
when cooking candies. Testing the sugar state isnt necessary when a thermometer is used, but it is helpful and
ensures your candy will set appropriately if the thermometer used isnt accurate. Dropping the hot candy into
ice water also allows you to test the flavor. Flavors and
extracts vary tremendously in potency. After flavorings,
extracts, or oils are added to the candy, drop a bit of
the hot candy into ice water. Remove the candy from the
ice water and taste to see whether additional flavoring
is needed.
To test the sugar state, drop 1 teaspoon (5 ml) of the
hot candy into a bowl of ice water to quickly cool the
candy and test the consistency. Allow the candy to cool
in the ice water a few seconds. Remove the sample using
your fingers. Test the consistency by comparing it with
one of the sugar state definitions below.
thread 225F234F (108C112C)
soft Ball 234F240F (112C116C)
Candies that have been cooked to thread stage will produce a thread between your fingers.
Soft-ball candies will be soft when rolled into a ball. Some

candies, such as soft caramel, will not keep the shape,
while others, such as fudge, will be soft and will hold the
shape. Cook the following candies to the soft-ball stage:
Softcaramels
Fudge
Southernpralines
50
Softfondant
Maplecandy
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Firm Ball 240F248F (116C120C)
soft Crack 270F295F (132C146C)
Firm-ball candies will hold their shape, but still remain

soft when squeezed. Cook the following candies to the
firm-ball stage:
Soft-crack candies will bend slightly, then break. Cook

the following candies to the soft-crack stage:
Caramel
FirmFondant
Hardcandy
Toffee
Taffy
Divinity
Hard Ball 250F268F (121C131C)
Hard Crack 295F310F (146C154C)
Candies that have been cooked to the hard-ball stage will

be very firm and slightly pliable.
Candies that have a hard-crack will be very hard, then

snap when broken. Cook the following candies to the
hard-crack stage:
Hardcandy
Brittles
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C l e a n I n g Pa n s C o at e d W I t H H a r d e n e d C a n d y
Place saucepans in a sink and fill with very hot water
to dissolve the sugar crystals. Sugar dissolves very easy,
making the pans quick to clean. For stubborn stuck-on
candy, fill the pan two-thirds full of water. Place the filled
pan on the stove and boil the water for a few minutes.
The boiling water should dissolve the crystals and soften
candy around the rim.
l I n I n g a Pa n W I t H Pa r C H M e n t Pa P e r
Many of the candy recipes require mixing, cooking, then
pouring the mixture into a pan. Lining a pan with parchment paper allows the candy to be easily removed from
the pan. It also makes for easy cleanup. The parchment
should extend above the height of the pan so the parchment containing the candy slab can be easily lifted and
removed from the pan.
1 Cut a sheet of parchment to fit the pan. The width of the

paper should be the exact width of the pan. The length
of the parchment paper should be the length of the pan,
the height of the pan x 2, plus an additional 6" (15 cm).
52
Therefore, a 7" x 7" x 2" (18 x 18 x 5 cm) pan should be

lined with a parchment sheet that is 7" x 17" (18 x 43 cm).
Basically, the parchment sheet should fit snuggly in the pan
with the bottom and two sides covered with parchment.
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2 Use a tool with a flat edge, such as a cookie spatula, to

tightly form the parchment on the sides.
3 Pour the candy into the lined pan. Allow the candy to set
completely. When the candy is set, use a table knife or a
tool with a flat edge to loosen the two sides of the candy
not lined with parchment.
4 Hold onto the parchment and lift the candy from the pan.
5 Flip the candy onto the work surface with the parchment
facing up. Peel back the parchment paper. Cut the candy
slab as directed in the recipe.
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D i p p e D T r e aT s , B a r k s ,
anD ClusTers
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ractically anything tastes great dipped in
chocolate. This section begins with general

dipping instructions and tips and includes
instructions and recipes to dip some of the
most common chocolate-covered treats,
such as strawberries, pretzels, and sandwich cookies. learn how to add decorations
by using chocolate transfer sheets, drizzling
contrasting stripes, and adding sprinkles
and sugars.
This section also includes instructions for making
barks and clusters, quite possibly the simplest
candies to make. Barks and clusters are made
by spreading chocolate thin or spooning chocolate into mounds. Often ingredients such as
nuts, pretzels, or hard candies are added for
crunch. The mixture can be spread onto parchment paper, then broken into pieces for a bark
candy. For clusters, simply spoon the mixture
into candy cups, or onto parchment paper. The
candy can also be spooned into candy molds
for shaped pieces. recipes for some delicious
combinations are included in this section. all of
the bark recipes can be made into clusters. The

cluster recipes have larger pieces of a crunchy
item and may not be suited for barks.
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General Dipping instructions

Dozens of snacks and treats are available at the grocery store, just waiting to be coated in chocolate.
use the following instructions to dip any treats not covered in this book. For truly unforgettable treats,
try dipping unique items such as cooked bacon, potato chips, popcorn, or gummy candies. Treats can
be dipped in milk chocolate, semisweet chocolate, dark chocolate, white chocolate, or colored white
chocolate. Candy coating can be used for a quick, easy treat. if real chocolate is used, the chocolate
must be tempered when the treats are dipped.
The shelf life will vary depending on the treat that is
dipped. always look at the best-by date on the package.
if the dipped treat is completely coated in chocolate, the
treat should be fine for up to four weeks. if the dipped
treat is not completely coated in chocolate, the treat may
have a shorter shelf life. Fresh fruits have a significantly

shorter shelf life. For example, chocolate-covered strawberries are best eaten the day they are dipped, while
chocolate-covered pretzels are good for up to four weeks.
Swirl Dipping
Tool
a round swirl tool is used for dipping
smaller items, such as nuts, raisins,
bonbons, or truffles. Melt candy coating or melt and temper real chocolate.
Drop the treat into the melted chocolate. using a swirl dipping tool, completely coat the treat with chocolate.
lift the treat from the chocolate using
the same tool. Tap the tool against
the bowl to allow excess chocolate
to fall back into the bowl. scrape
the dipping tool along the rim of the
bowl to remove excess chocolate
from the tool. slide the dipped treat
onto a sheet of parchment paper to
set. a spatula with a thin blade can
be slid under the treat to remove it
from the dipping tool. allow the treat
to set at room temperature.
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F l aT S paT u l a D i p p i n g T o o l
a tool with a flat edge is used for dipping larger pieces
such as marshmallows, potato chips, crackers, or cookies. Melt candy coating or melt and temper real chocolate. Drop the treat into the melted chocolate. using a
flat spatula dipping tool, push the treat down into the
chocolate so that it is completely immersed. lift the treat
from the chocolate using the dipping tool. Tap the tool
against the bowl to allow excess chocolate to fall back
into the bowl. Drag the bottom of the tool against the rim
of the bowl to remove excess chocolate from the tool.
place the dipped treat on a sheet of parchment paper to
set. a spatula with a thin blade can be slid under the treat
to slide it off of the dipping tool. allow the treat to set at
room temperature.
HalF-DippeD TreaTS
When only half of the treat will be dipped in chocolate,
such as dried fruits, pretzel rods, candy canes, or fortune
cookies, a special tool is not needed. simply hold onto
the end of the treat that will not be chocolate covered and
dip the other end into melted candy coating or melted
and tempered chocolate. Hold the treat over the bowl of
melted chocolate and allow the excess chocolate to drip
into the bowl. scrape the bottom of the treat against the
rim of the bowl to remove excess chocolate from forming
a puddle around the bottom. set the dipped treat on a
sheet of parchment paper. allow the treat to set at room
temperature.
d i p p e d t r e at s , b a r k s , a n d c l u s t e r s
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Chocolate-Covered strawberries
Dipped strawberries have been an indulgent treat for several decades. strawberries taste great dipped
in milk, semisweet, or white chocolate. When shopping, choose plump, fragrant strawberries with a
bright green, fresh-looking stem. keep the strawberries refrigerated until you are ready to dip. next,
wash and thoroughly dry the strawberries before dipping them in the chocolate. strawberries dipped
in chocolate should be kept in the refrigerator until they are ready to be served.
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You will neeD
SHelF liFe, STorage, anD giFT giving
1 pound (455 g) milk,

semisweet, or white
approximately 50
strawberries
1 Wash strawberries in cold water.

place the strawberries on paper
towels and pat dry with paper
towels. allow the strawberries to
thoroughly dry before dipping.
note: it is very important to wash
and thoroughly dry the strawberries
before they are dipped. a drop of
water may cause the chocolate to
thicken or cause streaking.
temper real chocolate. Hold on
to the top of the strawberry and
immerse into the melted chocolate.
Gently shake your hand over the
bowl of melted chocolate to allow
excess chocolate to fall back into the
bowl. place the dipped strawberry
on parchment paper to set. When
set, place the strawberries uncovered on a tray in the refrigerator.
Chocolate-covered strawberries are best when eaten the day they are
dipped and no more than 24 hours after they are dipped. Chocolatecovered strawberries do not freeze well.
keep chocolate-covered strawberries in a single layer on a tray in the
refrigerator. The chocolate-covered strawberries keep best when they are
left uncovered in the refrigerator. Be sure the refrigerator does not have any
strong odors, or the chocolate may pick up the smell. Take the strawberries
out of the refrigerator about 30 minutes to an hour before serving to allow
them come to room temperature. Dipped strawberries should be left at room
temperature no longer than a couple of hours.
strawberries dipped in chocolate are a perfect accompaniment for
nearly any type of gathering. serve them as a simple but elegant light dessert, have them take center stage at a dessert table, present them alongside
a decadent piece of chocolate cake, or simply serve them for a romantic
treat for two. The strawberries can be made a few hours before the event.
Chocolate-covered strawberries make a lovely gift. Be sure the recipient
can enjoy them on the day they are delivered so they taste fresh, sweet, and
delicious. The dipped strawberries can be set on a tray or placed in candy
boxes. plastic inserts are available that fit in the candy boxes. The inserts are
sized to fit dipped strawberries and prevent the juices from staining the box.
Tuxedo strawberry
3 if desired, add sprinkles or nuts to

the chocolate-coated strawberries
immediately after they are placed
on the parchment before the chocolate sets. after the chocolate sets,
stripe the dipped strawberries with
a contrasting color of melted candy
coating or melted and tempered
chocolate. see page 66 in this section for more instructions on adding
decorations to dipped treats.
To make a tuxedo strawberry, dip the

strawberry in white chocolate. allow the
white to dry. Hold the dipped strawberry
at an angle, and dip into melted milk
chocolate on both sides to form a v.
pipe bowtie and buttons using semisweet
chocolate.
Makes 50 strawberries
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Crackers and sandwich Cookies

store-bought crackers or cookies dipped in chocolate make a fantastic, quick treat. Depending on the
size and shape, these treats could be considered cookies or candies. add color to the treat by dipping
the cracker in colored chocolates, use chocolate transfer sheets, or decorate with contrasting colors of
chocolate. lemon sandwich cookies are delicious dipped in white chocolate, while chocolate and peanut
butter sandwich cookies are yummy in white, milk, or semisweet chocolate. Buttery crackers also taste
great in chocolate. The salt, butter flavor, and chocolate are tasty together. Graham crackers are delicious in milk or semisweet chocolate. recipes are included for some of my favorite crackers and cookies
dipped in chocolate. Make your own cookie/cracker/chocolate combination. Visit the grocery store
cracker and cookie aisles for inspiration and discover a new treat combination.
BaSic inSTrucTionS
1 Melt candy coating or melt and temper real chocolate. Drop the cookie or
cracker into the melted chocolate. using a dipping tool, push the cookie or
cracker down into the chocolate so that it is completely immersed.
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You will neeD

1 pound (455 g) milk chocolate
18 graham crackers
2 lift the treat from the chocolate

using the dipping tool. Tap the tool
against the bowl to allow excess
chocolate to fall back into the bowl.
Drag the bottom of the tool against
the rim of the bowl to remove excess
chocolate from the tool.
3 place the dipped treat on a sheet of

parchment paper to set.
4 if desired, add sprinkles, nuts, an
edible lay-on, or place a transfer
sheet on the chocolate-coated treat
immediately after it is placed on the
parchment before the chocolate sets.
another easy decorating technique
is to pipe decorations using a
contrasting color of melted candy
chocolate. see page 66 in this section for more instructions on adding
5 When the treat is completely set,

use kitchen scissors to trim the
excess chocolate from the bottom
of the chocolate treat. Take care
not to touch the top of the chocolate or fingerprints will show. Wear
food-handling gloves to prevent
fingerprints.
DippeD graHam
crackerS
Graham crackers dipped in chocolate are classic treats. expand upon
this traditional treat by using cinnamon grahams or by sandwiching
marshmallow cream (recipe page
178) between two graham crackers
before dipping.
1 Melt milk chocolate candy coating or
melt and temper real milk chocolate.
2 Drop the graham cracker into the
melted chocolate. using a dipping
tool, push the cracker down into the
chocolate so that it is completely
immersed.
3 lift the cracker from the chocolate
against the bowl to allow excess
chocolate to fall back into the bowl.
place the dipped cracker on parchment paper to set.
4 add decorations, if desired.
Makes approximately 18 crackers
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DippeD pepperminT
crackerS
peanuT BuTTer SanDwicH

cookieS
The surprisingly delicious combination of round buttery

crackers with mint-flavored semisweet chocolate makes
these crackers a minty family favorite.
store-bought peanut butter sandwich cookies may be

dipped in chocolate, or make your own peanut butter
sandwich cookies by spreading peanut butter between
two butter crackers. For an extra gourmet treat, replace
peanut butter with hazelnut-chocolate spread.
1. Melt semisweet chocolate candy coating or melt and

temper real semisweet chocolate.
2 Add 15 drops of peppermint oil. Stir to blend.
3 Drop a cracker into the melted chocolate. using a dipping
tool, push the cracker down into the chocolate so that it is
completely immersed. lift the cracker from the chocolate
using the dipping tool. Tap the tool against the bowl to
allow excess chocolate to fall back into the bowl.
4 place the dipped cracker on parchment paper to set. add
decorations, if desired.
Makes approximately 45 dipped crackers
1 spread peanut butter or hazelnut spread between two butter crackers. set aside.
2 Melt milk chocolate candy coating or melt and temper real
milk chocolate.
3 Drop the filled cracker into the melted chocolate. using a
dipping tool, cover the cracker with melted chocolate. lift
the cracker from the chocolate using the dipping tool. Tap
the tool against the bowl to allow excess chocolate to fall
back into the bowl.
4 place the dipped sandwich cookie on parchment paper to
set. add decorations, if desired.
Makes approximately 30 dipped sandwich cookies
You will neeD
62
You will neeD
1 pound (455 g) semi-sweet chocolate
45 round butter crackers
60 round butter crackers
15 drops peppermint oil
peanut butter or hazelnut-chocolate spread
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SHelF liFe, STorage,

anD giFT giving
cookieS or crackerS
on a STick
use sandwich cookies or the peanut butter sandwich
cookie recipe to make a treat on a stick. simply press a
sucker stick into the cookie and dip into melted chocolate.
sandwich cookies stuffed with extra-thick filling work best
for this recipe.
1 Gently insert a stick into the filling of the cookie. The stick
should go three-fourths up into the cookie. if the cookies
are breaking or if the stick does not fit in between the
cookie, twist the cookie to separate the cookie into two
pieces. Dip the end of the sucker stick in melted chocolate. Gently press the dipped end of the stick onto the top
of the cookie that has the filling. add a bit more chocolate
on top of the stick. Center the other side of the cookie on
the dipped stick. allow the chocolate to completely set
before dipping.
Chocolate-covered crackers are fresh-tasting for up to

four weeks. However, check the best-by date. if the date
is less than four weeks, the treat is fresh only up to the
best-by date.
keep chocolate-covered crackers and cookies in an
airtight container. The treats can be placed in layers in the
container with parchment paper between each layer. store
the container at room temperature for up to four weeks.
Crackers and cookies dipped in chocolate freeze well.
Follow instructions for freezing chocolates on page 19.
Chocolate-dipped cookies and crackers have
become very trendy with the popularity of dessert and
well-dressed party tables. These treats are simple to create and can add color to the table, especially when they
are decorated with chocolate transfer sheets. placing
each dipped cookie in a candy cup adds a bit of sophistication to these simple treats. Because the treats have a
long shelf life, the treats can be made a couple weeks
before the party, making them ideal if there is a lot of
other things to do the day of the party. Dipped cookies
on a stick placed in a cellophane bag make a wonderful
little party favor. Finally, consider taking a tray of dipped
cookies and crackers when traveling to a party. Candy
boxes are available for nearly any size and amount of
dipped cookies or crackers. a stack of dipped cookies in
a cellophane bag looks lovely and is an economical gift.
placing squares of food-grade tissue paper between each
cookie keeps the tops from getting scuffed. Cookies on a
stick wrapped individually in cellophane bags make a
great treat for school.
2 Melt milk chocolate candy coating or melt and temper

real milk chocolate. Hold on to the stick and immerse the
cookie in the melted chocolate. lift the cookie and tap the
stick on the rim of the bowl to allow excess chocolate to
fall back into the bowl. scrape the bottom of the cookie
along the rim of the bowl. place the dipped cookie on
parchment paper to set.
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Dipped pretzels
The salty-sweet combination of a pretzel coated in
chocolate creates a timeless treat. instructions are
included for hard pretzel rods and pretzel twists.
Watch for fun pretzel shapes around holidays. see
also caramel-coated pretzels on page 113.
1
preTzel TwiSTS
Twisted pretzels are commonly available in three sizes: bite size, standard size, and large sourdough
pretzels. When dipping pretzel
twists, a special prong dipping tool
is used to make the process clean
and efficient. The two prongs fit
through the holes in the pretzel,
making it easy to remove the pretzel
from the bowl of melted chocolate.
The instructions show dipping the
mini twist pretzels. Follow the same
instructions when dipping standardsize or large sourdough pretzels.
1 Melt candy coating or melt and temper real chocolate. Drop a pretzel
into the melted chocolate. using a
prong dipping tool, push the pretzel
down into the chocolate so that it is
completely immersed.
2 lift the pretzel from the chocolate

against the side of the bowl to allow
excess chocolate to fall back into
the bowl.
3 place the dipped pretzel on a
sheet of parchment paper to set. if
desired, add sprinkles or nuts to the
chocolate-coated pretzels before the
chocolate sets. Or wait until the first
layer of chocolate is set and pipe
decorations using a contrasting color
of melted candy coating or melted
and tempered chocolate. see page
66 for more instructions on adding
Makes approximately 125 bite-size

pretzels, 45 standard-size pretzels, or
20 large sourdough pretzels
You will neeD

1 pound (455 g) milk, semisweet, or white chocolate
pretzel twists
sprinkles or nuts, optional
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preTzel roDS
rods dipped in chocolate are quicker to make than the
pretzel twists. a long, rectangular bowl is ideal for dipping large, thick pretzel rods. The pretzel rods can also
be dipped using a tumbler glass. The glass should be
about the height of the pretzel. The chocolate can be
melted in a microwave in the glass, but be sure to stir
often when melting to avoid overheating.

temper real chocolate. Hold on to
one end of the pretzel rod. spoon
melted chocolate onto the pretzel
rod, leaving the end uncoated.
2 Tap the pretzel against the rim of the

bowl to allow excess chocolate to
drip back into the bowl. When no
longer dripping, scrape the bottom
of the pretzel against the bowl to
remove excess chocolate.
3 place the dipped pretzel on a
sheet of parchment paper to set.
if desired, add sprinkles or nuts
before the chocolate sets. Or, wait
until the first layer of chocolate is
set and stripe the chocolate using a
contrasting color of melted candy
chocolate. see page 66 for more
instructions on adding decorations
to dipped treats.
Makes approximately 50 large pretzel

rods or 250 mini pretzel sticks
You will neeD

1 pound (455 g) milk, semisweet, or white chocolate
pretzel rods or sticks
sprinkles or nuts, optional
SHelF liFe,
STorage, anD
giFT giving
keep chocolate-covered pretzels

in an airtight container with parchment paper between layers. store
the container at room temperature.
pretzels dipped in chocolate freeze
well if proper freezing procedures are
followed (see page 19).
Dipped pretzels are ideal for parties. They can be made a couple of
weeks ahead of time, can be dipped
in any color of melted chocolate to
add a punch of color, are quick and
easy, and guests love them! setting a
few bowls of dipped pretzels throughout the room provides a treat just waiting to be devoured. a jar of pretzel
rods with vibrant sprinkles adds instant
color to a dessert or party table.
Cellophane bags are available
in sizes to fit one, two, six, or a
dozen dipped pretzel rods and allow
affordable packaging for gift giving.
Fill a glass jar for a perfect vessel
to hold dipped mini pretzel twists.
Dipped sourdough pretzels lined up
in a box are sure to put a smile on
the recipients face.
Chocolate-covered pretzels are freshtasting for up to four weeks, or up to

the best-by date on the package.
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adding Decorations to Dipped Treats

cHocolaTe TranSFer SHeeTS
a chocolate transfer sheet can be placed atop any dipped treat that has a flat surface.
1 Cut the transfer sheet slightly larger than the treat. it
does not have to be exact. For example, if using a round
cookie, it is not necessary to cut the transfer sheet into
a circle.
3 use your index finger to manipulate the flow of the chocolate into the shape desired.
4 Allow the chocolate to set for 25 to 30 minutes. When set,
peel back the chocolate transfer sheet.
2 Dip the treat in melted candy coating or melted and

tempered chocolate. place the treat on parchment paper.
immediately place the cut transfer sheet, texture-side-down,
on top of the dipped treat.
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STriping wiTH a
conTraSTing color
1 Dip the treat in melted candy coating or melted and tempered chocolate. allow the dipped treat to completely set.
line the treats up on a sheet of parchment paper. Make a
parchment cone following the directions on page 37. Melt
candy coating or melt and temper chocolate. pour chocolate into a parchment cone. Cut a small opening on the
parchment cone. pipe stripes by squeezing the chocolate
while moving your hand back and forth.
DecoraTing wiTH
canDY wriTerS
1 Dip the treat in melted candy coating or melted and tempered chocolate. allow the dipped treat to completely set.
Melt candy in the candy writers following the directions on
page 28. pipe designs onto the dipped treat.
aDD nuTS, SprinkleS,

a n D e D i B l e l aY- o n S
tempered chocolate. place the treat on parchment paper.
immediately add sprinkles, nuts, or edible sugar or icing
decorations.
DouBle DippeD (Two-Tone)

tempered chocolate. allow the dipped treat to completely
set. Melt candy coating or melt and temper a contrasting
color of chocolate. place a glove on your hand. Hold on to
the dipped treat and dip half of the treat in the contrasting
color of chocolate. remove the piece quickly so the chocolate from the first dipping doesnt melt.
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DippeD TreaTS
TrouBleSHooTing
Dipped Treats are Dull
perfectly dipped treats will have a smooth finish with a

subtle shine. pop any air bubbles immediately after dipping and before the chocolate sets. The base of the dipped
treat should have a minimal amount of puddled chocolate.
Dipped Treats Have white Streaks

White streaks are caused by using chocolate that is not
properly tempered or chocolate that is contaminated. see
page 32 for chocolate tempering instructions and page
33 for troubleshooting. When items are dipped in chocolate, residue or part of the item may begin to mix and
contaminate the chocolate, causing streaking. To avoid
contamination, dip the item as fast as possible, getting it
in and out of the chocolate quickly.
68
Dipped treats are duller characteristically than treats that

are molded because they set up slowly at room temperature. Keeping the room at 72F (22C) or cooler will allow
the pieces to set quickly. if shinier pieces are desired, the
dipped treats can be placed in the freezer to set. Touching
the treat may also cause fingerprints and dull spots. Wear
food-handling gloves to avoid fingerprinting treats.
Dipped Treats are Sticky

sticky chocolate can be caused by chocolate that is not
properly tempered. see page 32 for chocolate tempering
instructions and page 33 for troubleshooting. Chocolatedipped treats placed in the refrigerator will have a sticky
outer shell. store dipped treats at room temperature. The
THe COMpleTe pHOTO GuiDe TO CanDy MakinG
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exception is dipped strawberries. Chocolate-covered

strawberries will often become sticky because the strawberries contain a lot of moisture. For best results, dip
strawberries no more than a few hours before serving.
Dipped Treat Has Thick puddle

around the Base
a thick base is caused by chocolate dripping off the sides
and puddling around the treat. To avoid excess chocolate around the base, tap the dipping tool against the
rim of the bowl until chocolate no longer drips from the
treat. slide the dipping tool against the rim of the bowl
to remove any excess chocolate from the dipping tool. if
the chocolate still puddles once it is on the parchment,
use the dipping tool to slide the dipped treat to a clean
area of the parchment paper until the chocolate no longer puddles. Trim away excess chocolate with a pair of
kitchen scissors. Take care to make sure you do not cut
the treat under the chocolate.
D i p p e D T r e aT s , B a r k s , a n D C l u s T e r s
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Crunchy Barks
easy, crunchy barks are practical for gift giving. Barks can be made quickly, are pretty, and are economical. One batch of bark will fill several candy boxes or bags. The typical volume ratio for barks is
twice the amount of chocolate to crunchy food items.
BaSic inSTrucTionS
1 lay a sheet of parchment paper on
the countertop or line a 17" x 12"
(43 x 30 cm) sheet pan with
parchment. avoid using smaller
sheet pans, as they may make the
bark thick and difficult to score or
break into pieces. in a microwavesafe bowl, melt candy coating, or
melt and temper real chocolate.
add crunch.
Chopped nuts
if a recipe calls for chopped nuts, chop

the nuts in small pieces. Do not use the
finely chopped nut crumbs because they
can make barks and clusters crumbly.
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2 stir until the ingredients are thoroughly combined. spread

the mixture onto parchment paper. spread thin and as
even in thickness as possible. The thinner the mixture is
spread, the easier it is to cut the bark into pieces.
3 if squares of bark are desired, allow the candy to set at

room temperature for several minutes. When the chocolate
is no longer shiny, hold a dough cutter perpendicular to
the work surface, or use a pizza cutter and score the bark.
4 allow the candy to set for several more minutes. When the
candy is completely set, break apart the scored pieces.
The bark can also be broken into pieces (and not scored)
for a variety of random shapes and sizes.
3
Molded Crunch
The crunch mixture can be spooned into a candy mold. if using a

mold with a lot of detail, add a little less crunchy product.
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commercial crunch variations

(listed from top to bottom)
11/2 cups (210 g) toffee crunch combined with
11/2 cups (210 g) peppermint crunch combined with
1 pound (455 g) white chocolate
11/2 cups (48 g) tiny crisp rice combined with
11/2 cups (210 g) key lime crunch combined with
11/2 cups (210 g) espresso crunch combined with
1 pound (455 g) dark chocolate
11/2 cups (210 g) lemon crunch combined with
commercial cruncHeS
several commercial crunches are available at candy supply stores. peppermint crunch is one of the more popular
varieties. These finely chopped pieces of red and green
candies mixed with white chocolate are festive for the
holidays and addictive. another favorite is toffee crunch.
small pieces of toffee combined with milk or dark chocolate makes a quick candy for toffee lovers. Commercial
crunches will vary in piece size. The same crunch can
also vary from batch to batch. sometimes the pieces will
be large, while other times the pieces will be small or
even fine crumbs of crunch. if smaller pieces are desired,
the crunch can be crushed into smaller pieces by placing
it between two jelly roll pans and smashing them together.
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SweeT anD SalTY Bark

Melt 1 pound (455 g) milk chocolate candy coating or
melt and temper milk chocolate. Stir in 1/2 cup (56 g)
chopped pretzels and 1/2 cup (73 g) chopped peanuts.
SweeT anD SpicY Bark

Melt 1 pound (455 g) milk chocolate candy coating
or melt and temper milk chocolate. add 3/4 teaspoon
(1.5 g) cayenne pepper and 1 teaspoon (2.3 g) cinnamon. Stir in 11/2 cups (48 g) tiny crisp rice.
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layered Barks
These barks are pretty and delicious. allow each layer to just set at room temperature before adding the
next layer. Do not try to hurry the process by putting the first layer in the freezer or refrigerator to set. This
may cause the layers to separate when broken or cut into pieces. recipes are included for a peppermint
layer bark and a peanut butter layer bark.
1
3 allow the candy to set at room

temperature for several minutes.
Melt the candy coating, or melt and
temper real chocolate for the top
layer. if the recipe calls for adding
a crunchy food product, add it now.
When the chocolate on the first
layer is no longer shiny, spread the
melted chocolate on the top.
5 allow the candy to set at room

temperature for several minutes. use
a pizza cutter or a dough cutter to
score the bark. When the candy
is completely set, break apart the
scored pieces.
BaSic inSTrucTionS
1 Line a 17" x 12" (43 x 30 cm)
sheet pan with parchment paper or
lay a sheet of parchment paper on
the countertop. Melt candy coating,
or melt and temper real chocolate.
add the crunch if the recipe calls for
adding a crunchy food product. stir
until the ingredients are thoroughly
combined. pour the mixture onto the
parchment paper.
2 spread the bark to fill the pan, or if
on parchment, spread thin and as
even in thickness as possible.
4 if the candy is in a sheet pan, use

a dough cutter to loosen all sides
of the pan. lift the parchment out of
the pan.
Timing
Do not wait too long for the first layer to

set. if the first layer has completely set, the
layers may come apart.
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c r u n c H Y- p e a n u T T Y B a r k
p e p p e r m i n T l aY e r e D B a r k
This bark is an easy way to emulate a peanut butter cup.

The addition of peanut butter to the chocolate makes this
candy extra creamy and soft. The cut pieces are quick to
show fingerprints, so take extra care when handling them.
For the mint bark, it is important to use paramount Crystals.

The crystals are added to keep the chocolate soft and
creamy. Without paramount Crystals, the chocolate layers
may come apart. also, the layers may break apart if the
semisweet layer sets before the white layer is added.
1 Melt the white chocolate in a microwave-safe bowl.

2 stir in the peanut butter and the chopped peanuts.
spread the mixture onto parchment paper as thinly and
evenly as possible.
3 Melt the milk chocolate. stir in the peanut butter.

4 When the peanut butter layer is nearly set, spread the milk
chocolate mixture on the top.
1 Melt the dark chocolate. stir in the peppermint oil and

paramount Crystals. spread the dark chocolate onto
parchment paper as thinly and evenly as possible. Melt the
white chocolate. When the dark chocolate layer is nearly
set, spread the white chocolate on the top. immediately
sprinkle peppermint pieces on top of the white chocolate.
Makes approximately 40 2" x 2" (5 x 5 cm) pieces
Makes approximately 40 2" x 2" (5 x 5 cm) pieces
You will neeD
You will neeD
1 pound (455 g) dark chocolate
3/4 cup (195 g) peanut butter
1 cup (145 g) chopped peanuts
1 tablespoon (15 g) Paramount Crystals
1/2 cup (130 g) peanut butter
11/2 cups (210 g) chopped peppermint pieces
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Tiger Barks
Chocolate stripes are piped onto a contrasting color of warm chocolate, and then the candy is
marbleized using a knife. The chocolate for the stripes should be melted and ready to go before the
bottom chocolate layer is spread. Work quickly through each step to ensure the chocolate doesnt
set up while marbleizing.
3 pour the chocolate for stripes into a

parchment cone. pipe stripes onto
the spread-chocolate layer.
5 Continue dragging the knife until the

chocolate is marbleized.
BaSic inSTrucTionS
1 Melt approximately 1/4 pound
(115 g) of candy coating or melt
and temper real milk chocolate for
stripes. Set aside. Melt 1 pound
(455 g) of a contrasting color of
candy coating or melt and temper
chocolate. pour the mixture onto
parchment paper.
4 Drag a paring knife through the

stripes, moving from left to right.
Drag the knife through in the other
direction, moving from right to left.
2 spread the mixture thin.
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6 allow the chocolate to set until

nearly firm. When the chocolate is
no longer shiny, score with a pizza
cutter or a dough scraper. When
completely set, break apart the
scored chocolate.
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peanuT BuTTer Tiger Bark
minT Tiger Bark
Melt 1 pound (455 g) white chocolate and combine it

with 3/4 cup (195 g) peanut butter (or peanut butter coating). Stripe with 1/4 pound (115 g) milk chocolate.
Combine 1 pound (455 g) light green chocolate with

15 drops peppermint oil. Stripe with 1/4 pound (115 g)
dark chocolate.
HazelnuT Bark
Melt 1 pound (455 g) milk chocolate and combine with
1/2 cup (112 g) filbert (hazelnut) paste. Stripe with 1/4
pound (115 g) dark chocolate.
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Clusters
Mounds of candy with a combination of chocolate and a crunchy product are called clusters. Typically,
clusters contain large pieces of crunchy items, such as whole nuts. spreading chocolate with large
pieces is a bit more difficult. spooning mounds is easier and makes an attractive piece of candy.
The typical volume ratio for clusters is twice the amount
of chocolate to crunchy food item. if using a candy
mold, use a little less crunchy food to allow the chocolate to move freely around the mold cavity. When making clusters, it is important to work fast or the candy
coating may set up in the bowl before all the clusters
have been made, or if real chocolate is used, the chocolates temperature may have gone lower than it should.
it is helpful to have a second set of hands to make
the spooning process efficient and quick. if a second
set of hands is not available and you are using candy

coating, the mixture can be placed in the microwave
and reheated for just a few seconds to melt the candy
coating. if using real chocolate and the chocolate is
below the temperature that it should be, the chocolate
will need to be tempered again. it is okay for the added
ingredients to be in the bowl with the chocolate when
tempering for a second time. More real chocolate may
be needed to seed the bowl (see page 32 for more
information on tempering).
BaSic inSTrucTionS
1 lay a sheet of parchment paper on the countertop. Melt
candy coating, or melt and temper real chocolate. add
crunchy products.
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2 stir until the ingredients are thoroughly combined. spoon

mounds of the candy onto the parchment paper.
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The mixture can also be spooned into candy cups.
For the most perfect shape, the clusters can also be spooned
into a candy mold. after the mold is filled, place the mold in
the freezer. allow the candy to set for several minutes.
caramel pecan cluSTerS
rockY roaD cluSTerS
Melt 1 pound (455 g) milk chocolate candy coating or

melt and temper milk chocolate. Combine 1 cup (140 g)
caramel bits and 1/2 cup (55 g) chopped pecans. Add to
chocolate and stir to combine.
Melt 1 pound (455 g) milk or semisweet chocolate candy

coating or melt and temper milk or semisweet chocolate.
Stir in 1 cup (42 g) marshmallows (homemade, page
179, makes the best rocky road) and 1/2 cup (55 g)
chopped pecans.
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H aY S T a c k S
Deluxe nuT cluSTerS
Melt 1 pound (455 g) white candy coating or melt and

temper white chocolate. Stir in 3/4 cup (195 g) peanut butter. Add 3/4 cup (109 g) chopped peanuts. Stir until the
peanuts are combined, then add 5 ounces (140 g) chow
mein noodles.
Melt 1 pound (455 g) milk or semisweet chocolate candy

coating or melt and temper milk or semisweet chocolate.
Stir in 1 cup (145 g) deluxe mixed nuts
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SHelF liFe, STorage,

anD giFT giving
Most barks and clusters have a shelf life of four to six
weeks. The ingredients used with the chocolate may
affect the shelf life. Be sure the best-by date on all ingredients is for as long as you intend to keep the candy.
store the barks and clusters in an airtight container at
room temperature. if youd like to keep the barks longer
than six weeks, place the barks and clusters in the freezer.
Wrap the airtight container with a couple layers of plastic
wrap and place in the freezer. allow the container to set
out at room temperature to completely thaw before removing the plastic wrap and opening the container.
Barks are an easy treat that can be made several days
ahead. Barks are perfect (and addicting) for munching
during the course of a party. Clusters are also a welcome
treat at parties.
a batch of bark will fill several small cellophane bags
or candy boxes, making them affordable and ideal for
gifting. Do not place different flavors of barks in the same
container, as the flavors, especially barks containing mint
or peanut butter, will combine. instead, place each type
of bark in its own bag or box and arrange in a basket.
FruiT anD nuT cluSTerS

Combine 1 pound (455 g) melted white or dark chocolate
combined with 1/2 cup (60 g) dried cranberries, 1/2 cup
(65 g) chopped dried apricots, 1/2 cup (65 g) chopped
dried pineapple, 1/2 cup (69 g) chopped pistachios, and
1/2 cup (73 g) chopped almonds.
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fudge
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udge is a dense, rich candy with a velvety texture.
can also be hard to obtain. Making cooked fudge
There are three types of fudge recipes within this
requires time, lots of stirring, and proper preparation.
section: no-cook fudge, fudge with marshmallow,
This is the most difficult fudge to make, but when
and traditional fudge. The recipes for no-cook fudge
cooked properly, it has the most delicious rich flavor
contain minimal ingredients and can be made in
and creamy texture. Beginners may find it best to start
five minutes. These recipes are also easier on the
with the easy fudge recipes or marshmallow cream
hands, as they dont require the extensive amount of
recipes, then work up to the traditional cooked
stirring that cooked fudge demands. easy fudge has
recipes. Whichever recipe you use, choose high-
a slightly different flavor and texture than cooked
quality ingredients. If the recipe calls for chocolate,
fudge, but when time is of the essence, easy fudge
use high-quality chocolate that melts in your mouth.
is a delicious indulgence. The second type of fudge
Variations and add-ins to many of the recipes are
is fudge containing marshmallow cream or marsh-
included. Create your own recipe by adding flavor-
mallows. The fudge recipes using marshmallow still
ings, nuts, dried fruits, and crunches to any of the
require cooking on the stove, but the addition of the
fudge recipes. Add these ingredients during the final
marshmallow creates a lighter fudge and requires
stirring process. Adding the stir-ins during cooking
less stirring. The third type, traditional fudge, is hard
will likely give undesirable results, because flavorings
to beat with its rich flavor and creamy texture, but it
will cook out, and nuts and crunches may scorch.
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easy fudge
The recipes in this section are easy recipes that do not require cooking. They are made by melting
chocolate and stirring in ingredients, such as sweetened condensed milk or honey. The addition of these
ingredients keeps the fudge creamy. These fudge recipes are more dense and not as silky as the cooked
fudges, but are still delicious. Mixing the fudge requires only a few minutes. These recipes result in a
quick and nearly effortless candy, making them great for kids, days when you dont have a lot of time,
or when youre not up for the constant stirring required by traditional fudge.
Basic instructions
1 Cut a sheet of parchment paper and line the pan.
2 Place chopped chocolate in a microwave-safe bowl.

Microwave the chocolate on medium heat for 30 seconds.
Stir. Continue heating for 20 seconds. Stir. Continue heating the chocolate until only a few chunks remain, stirring
every 20 seconds. Add nuts if desired.
3 Add the remaining ingredients.
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7 When the fudge is set, run a dough cutter along the two
sides that are not lined to loosen the fudge. Lift the parchment from the pan.
8 Cut the fudge using a dough cutter.
Add-in Advice
4 The mixture will immediately thicken. Stir until all the ingredients are incorporated.
5 Spread the mixture into the lined pan.
do not add ingredients such as maple syrup, peanut butter, or

melted chocolate to any of the recipes in this book. They will
change the working properties. Also, do not add perishable items
such as fresh-cut fruits. This will cause the fudge to quickly spoil.
6 use a spatula to smooth the top of the fudge. Allow a few

hours to set.
fudge
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Easy chocolatE FudgE
Easy nut FudgE
This recipe calls for milk chocolate, but semisweet chocolate can be used instead. Or, to create a fudge with
wonderful flavor, use 1/2 pound (225 g) milk chocolate
and 1/2 pound (225 g) semisweet chocolate. Popular
variations of this fudge, such as easy Nut fudge, Mint
fudge, and Rocky Road fudge, are included in this
section. Create your own variations by substituting
your favorite extract flavor for the vanilla extract and/
or adding stir-ins, such as nuts, candy crunches, mini
marshmallows, or dried fruit.
Try this fudge recipe using chopped mixed nuts, black

walnuts, or pecans to create a gourmet fudge with nuts.
for just a touch of nuts, add 1/2 cup (72 g). use whole nuts
if you prefer large chunks or chop the nuts for a subtle
crunch. When using chopped nuts, take care not to add
a lot of very fine nut crumbs, which may change the consistency of the fudge.
1 Line a 7" (18 cm) square pan with parchment paper.

Place the chopped chocolate in a microwave-safe bowl.
Melt the chocolate in the microwave. When melted, add
the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients
are incorporated. Spread the mixture in the lined pan.
Allow the mixture to set until firm before cutting.
1 Line a 7" (18 cm) square pan with parchment paper. Place
the chopped chocolate in a microwave-safe bowl. Melt the
chocolate in the microwave. When melted, stir in the nuts.
Add the vanilla and sweetened condensed milk. Stir. The
mixture will immediately thicken. Stir until all the ingredients
are incorporated. Spread the mixture in the lined pan.
Allow the mixture to set until firm before cutting.
Makes 36 pieces
Makes 36 pieces
you Will nEEd

you Will nEEd
86
1 pound (455 g) chopped milk chocolate
1/2 cup (72 g) nuts
1 teaspoon (5 ml) vanilla extract
1 14-ounce (425 ml) can sweetened condensed milk
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you Will nEEd
you Will nEEd
1 pound (455 g) chopped semisweet chocolate
1/2 teaspoon (2.5 ml) peppermint oil
1/2 cup (55 g) chopped pecans
1 cup (42 g) miniature marshmallows

Mint FudgE
Peppermint oil is used to flavor the chocolate. Peppermint
extract is less potent and may be used as a substitute for
peppermint oil. use approximately 11/2 teaspoons (7.5
ml) of flavor if extract is used.
rocky road FudgE

Make this easy fudge to achieve the classic combo of
chocolate, marshmallow, and nuts.
2 Place the chopped chocolate in a microwave-safe bowl.

Melt the chocolate in the microwave.
3 When melted, add the peppermint oil and sweetened
condensed milk. Stir. The mixture will immediately thicken.
Stir until all the ingredients are incorporated.
4 Spread the mixture in the lined pan. Allow the mixture to
set until firm before cutting.
2 Place the chopped chocolate in a microwave-safe bowl.

Melt the chocolate in the microwave.
3 When melted, stir in the pecans and marshmallows. Add
the vanilla and sweetened condensed milk. Stir. The mixture will immediately thicken. Stir until all the ingredients
are incorporated.
Makes 36 pieces
Makes 36 pieces
fudge
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Easy PEanut ButtEr FudgE

This simple and creamy fudge has a strong peanut
butter flavor. Crunchy peanut butter or a 1/2 cup (112 g)
of chopped peanuts can be substituted for fudge with
a crunch.
1 Line an 8" (20.5 cm) square pan with parchment paper.
2 Place the peanut butter candy coating in a microwave-safe
bowl and melt.
3 When melted, add the honey and peanut butter. The mixture will immediately thicken. Stir until all the ingredients
are incorporated.
Easy PEanut ButtEr cuP

FudgE
Many love the combination of chocolate and peanut
butter. This fudge is delicious, easy, makes a generous amount, and is very pretty. It is made by layering
the easy Chocolate fudge recipe with the easy Peanut
Butter fudge recipe.
1 Line a 9" (23 cm) pan with parchment paper.
2 Place the peanut butter candy coating in a microwave-safe
bowl and melt.

Makes 49 pieces
you Will nEEd

2 pounds (900 g) peanut butter candy coating
3/4 cup (255 g) honey
11/2 cups (390 g) peanut butter, divided
you Will nEEd
2 pounds (900 g) peanut butter candy coating
3/4 cup (255 g) honey
1 cup (260 g) peanut butter
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you Will nEEd

1 pound (455 g) chopped white chocolate
2 tablespoons (28 g) butter
3/4 cup (90 g) walnuts, toasted and chopped
2 teaspoons (10 ml) maple flavor
M a P l E Wa l n u t F u d g E
This recipe makes an incredibly creamy fudge. The key is
to use a delicious, mild white chocolate. If the white chocolate is superb on its own, it will make a wonderful maple
fudge. If the white chocolate has a very strong flavor, it will
likely overpower the fudge.

2 Place the chopped chocolate and the butter in a microwavesafe bowl and melt.
3 When melted, add the honey and 1 cup (260 g) of the

peanut butter. The mixture will immediately thicken. Stir
until all the ingredients are incorporated. Spread the
mixture in the lined pan.
4 Place the chopped chocolate in a microwave-safe bowl
and melt. When melted, stir in the remaining 1/2 cup
(130 g) peanut butter. Add the vanilla and sweetened
condensed milk. Stir. The mixture will immediately thicken.
Stir until all the ingredients are incorporated. Spread the
mixture on top of the peanut butter layer.
3 When melted, stir in the walnuts. Add the maple flavor

and sweetened condensed milk. Stir. The mixture will
immediately thicken. Stir until all the ingredients are
incorporated.
Makes 36 pieces
5 When the mixture is set, run a knife along the two sides
of the pan that are not lined. Lift the parchment out of the
pan. Cut the fudge with a dough cutter.
Makes 64 pieces
fudge
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fudge with Marshmallows or

Marshmallow Cream
The fudge recipes in this chapter have ingredients that are cooked on the stove and then the hot mixture is
poured into a bowl containing marshmallows or marshmallow cream and other ingredients. When pouring the hot mixture, it is important to resist scraping the pan or the fudge may be grainy. Cooked fudge
recipes containing marshmallow cream require little stirring, while cooked fudge without marshmallow
requires vigorous stirring for 10 to 15 minutes. for a softer fudge, cook the syrup to 238f (114C). for
a fudge that is more firm, cook to 242f (117C). Be sure to test your thermometer before cooking the
fudge. Thermometer readings may vary from day to day.
2 In a large mixing bowl, combine

the marshmallows or marshmallow
cream, chocolate, peanut butter,
and flavors or any other ingredient
that will not be heated on the stove.
If nuts are desired, add the nuts to
this bowl as well.
3 Mix the ingredients that will be

cooked on the stove, stirring until the
ingredients are incorporated. Cook
according to the recipe instructions
(usually 240f [115C]). Resist stirring while the fudge is cooking.
Basic instructions
1 Line a pan with parchment paper.
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4 When the fudge is cooked to the appropriate temperature, remove the pan from the stove and allow the bubbles
to subside.
7 Work quickly and spread the mixture into the lined pan.
5 Pour the hot mixture into the mixing bowl containing the
marshmallow. do not scrape the bowl or sugar crystals
may be mixed in, causing the fudge to be grainy.
9 Allow the fudge to set for a couple of hours until firm. use
a dough cutter along the two sides that are not lined with
parchment to loosen the fudge. Lift the parchment sheet.
Cut the fudge with a dough cutter.
8 use a spatula to smooth the top of the fudge.
6 With a clean, long-handled spoon, stir the fudge.

Continue to stir the fudge until the ingredients are
thoroughly incorporated.
fudge
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you Will nEEd

2 cups (168 g) marshmallow cream
3 cups (525 g) chopped semisweet chocolate
2 cups (455 g) firmly packed light brown sugar
1 cup (200 g) granulated sugar
1 cup (235 ml) heavy whipping cream
1/2 cup (112 g) butter
rich chocolatE FudgE

This recipe makes it easy to obtain a creamy fudge with a
silky texture; however, this fudge may be grainy if instructions are not followed. It is important to resist stirring
while the fudge is cooking. Sugar crystals form on the
sides of the pan, so it is also important to resist scraping
the bowl when pouring the hot syrup into the bowl of
marshmallow cream and chocolate.
2 In a large mixing bowl, combine the marshmallow cream,
chopped chocolate, and vanilla. Set aside.
3 In a heavy, 4-quart (3.8 L) saucepan, combine the brown

sugar, granulated sugar, whipping cream, and butter. Stir
until the ingredients are incorporated. Stop stirring after
the ingredients are incorporated.
4 Heat over medium heat to 240f (115C). Remove the
pan from the heat. Allow the bubbles to subside.
5 Pour the hot mixture into the mixing bowl containing
the marshmallow cream, chocolate, and vanilla. do not
scrape the pan when pouring. Stir until the ingredients are
incorporated.
Makes 49 pieces
PEanut ButtEr FudgE

Classic peanut butter fudge is always a favorite. The
addition of marshmallow cream makes this peanut butter
fudge lighter in color and texture than the easy Peanut
Butter fudge recipe (page 88).
2 In a mixing bowl, combine the peanut butter, marshmallow
cream, and vanilla.
(continued)
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3 In a heavy, 3-quart (2.8 L) saucepan, combine the sugar

and evaporated milk. Stir until the sugar and evaporated
milk are incorporated, then stop stirring. Cook to 240f
(115C). Remove from the heat and allow the bubbling
to subside.
4 Pour the hot mixture into the mixing bowl with the peanut
butter, marshmallow cream, and vanilla. do not scrape the
pan when pouring. Stir until smooth.
you Will nEEd

2 cups (168 g) marshmallow cream
2 cups (400 g) granulated sugar
2/3 cup (155 ml) evaporated milk

Makes 36 pieces
you Will nEEd

2 cups (84 g) miniature marshmallows
12 ounces (263 g) chopped white chocolate
1/2 cup (60 g) chopped walnuts
2 teaspoons (7 ml) maple extract
2/3 cup (155 ml) evaporated milk
11/2 cups (300 g) granulated sugar
1/4 teaspoon (1.3 ml) salt
M a P l E Wa l n u t F u d g E
This fudge recipe has a white chocolate base. Choose a
white chocolate with a mild flavor so it wont overpower
the other flavors.
2 In a large mixing bowl, combine the marshmallows, white
chocolate, walnuts, and maple extract.
3 In a heavy, 3-quart (2.8 L)saucepan, combine the butter,
evaporated milk, sugar, and salt. Cook over medium heat
until the mixture reaches 240f (115C). Remove from
the heat.
4 When the bubbles subside, pour the hot mixture into the
mixing bowl containing the marshmallow, chocolate,
walnuts, and maple extract. Resist scraping the bowl when
pouring the hot syrup. Stir until all ingredients are incorporated and the chocolate and marshmallows are melted.
Makes 49 pieces
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Traditional Cooked fudge

Traditional cooked fudge is the creamiest of the recipes. It is important to allow plenty of time when
cooking fudge. There are three steps when cooking traditional fudge recipes: cook the ingredients on
the stove, let the mixture rest for approximately an hour, and then stir vigorously. To ensure the fudge is
creamy and smooth in texture, its very important to keep the following points in mind.
In step 1, put the ingredients in a heavy saucepan that
will hold at least double the amount. It is important to only
stir until the ingredients are incorporated. After they are
incorporated, resist stirring until step 3.
In step 2, gently move the fudge off the stove and let the
fudge rest until it reaches a temperature of 120f (49C).
Keep the thermometer in the pan, but do not stir or even
move the thermometer. do not pour the mixture and begin
stirring if the mixture is warmer than 120f (49C), or the
fudge may be grainy when set.
Finally, in step 3, remove the thermometer and pour the

mixture into a mixing bowl and stir. do not scrape the pan
when pouring the mixture, even though there will be quite
a bit of fudge remaining in the pan. If you do scrape the
pan, the fudge will have a grainy texture. When stirring,
stir vigorously until the fudge thickens. This may take several minutes to obtain the right consistency. If you stop even
for just a minute, the mixture may begin to set, and the
fudge may be grainy. When it is about ready, it will have
lost some of its shine and will thicken. do not continue to
stir after it has thickened, or it may become crumbly and
you wont be able to spread it in the pan.
Basic instructions
1 Mix the ingredients on the stove, stirring until the ingredients are incorporated. Cook according to the recipe's
instructions (usually 240f [115C]). dont stir while the
fudge is cooking.
2 After the fudge reaches the temperature specified in the
recipe, remove it from the stove. Leave the thermometer
in the pan. do not stir. Leave the fudge undisturbed until it
94
cools to 120f (49C), which may take an hour or two. As

the fudge is cooling, line a pan with parchment paper, or
butter the pan using softened butter.
3 Remove the thermometer. Pour the fudge mixture into a
large mixing bowl. Resist scraping the pan, or the fudge
may be grainy. Add flavoring.
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4 With a clean, long-handled wooden

spoon, stir the warm fudge.
5 Continue to stir the fudge until it
begins to lose its gloss and is nearly
firm. It is important to dedicate several undisturbed minutes to stirring.
6 When the fudge is nearly firm,

quickly fold in any add-in ingredients, such as nuts, crunches, marshmallows, etc., stirring the mixture
vigorously.
7 When it is nearly firm, work quickly
and spread the mixture into the
lined pan.
8 Allow the fudge to set for a couple

of hours until firm. Run a knife along
the two sides that are not lined with
parchment to loosen the fudge. Lift
the parchment sheet.
9 Cut the fudge with a dough cutter.
fudge dos and donts
Because the pan will not be scraped, there will be waste. If you want to save it,
scrape the sides and bottom of the pan into a separate bowl. This extra can be
warmed in the microwave for a yummy topping for ice cream. get a clean spoon
before stirring the fudge in the mixing bowl. do not use the contaminated spoon.
To cut down on the hand stirring, pour the cooled mixture into a mixer and beat at
the lowest speed. When the fudge begins to become creamy, stop the mixer and
finish beating using a wooden spoon. Be sure the mixer is on the very lowest speed
to emulate hand mixing. Mixing the fudge in a mixer on a medium or high speed
will make the fudge set up too quickly, causing a grainy texture.
important note: Thermometer

readings may vary from one day to
the next. Check your thermometer for
accuracy (see page 49) on the day the
fudge is made.
fudge
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you Will nEEd

11/2 cups (263 g) chopped dark chocolate
3/4 cup (175 ml) heavy whipping cream
3/4 cup (175 ml) whole milk
1/4 teaspoon (1.3 ml) salt
1 tablespoon (15 ml) light corn syrup
traditional chocolatE
FudgE
This rich, chocolate fudge is creamy and delicious. Addins such as nuts, marshmallows, and dried fruits can be
stirred in just before spreading the mixture in the pan.
To create additional flavors, the vanilla extract can be
substituted with peppermint, coffee, or any other extract.
2 In a heavy, 4-quart (3.6 L) saucepan, combine the sugar,
chocolate, whipping cream, milk, salt, corn syrup, and
butter. Cook over medium heat, stirring occasionally until
the chocolate is melted.
3 After the chocolate has melted, stop stirring. Cook to

240f (115C). Remove from the heat. Leave the thermometer in the pan. Let the fudge set until the temperature
reaches 120f (49C).
4 When cool, pour the mixture into a mixing bowl. do not
scrape the sides, or the fudge will become grainy.
5 Add the vanilla and stir vigorously using a long-handled
wooden spoon. When the mixture has lost some of its
gloss and has thickened, pour the mixture into the lined
pan. Allow the mixture to set until firm before cutting.
Makes 49 pieces
nut FudgE
Add chopped mixed nuts, black walnuts, or pecans to
create rich, nutty fudge. follow the recipe for Traditional
Chocolate fudge above, adding 2 cups (290 g) of nuts
just before spreading the mixture in the pan. If you prefer a nuttier fudge, add more nuts. use whole nuts or
chopped, but avoid fine nut crumbs, which may change
the consistency of the fudge.
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FudgE trouBlEshooting
and additional tiPs
fudge should be firm, smooth, and creamy. A fudge with
an undesirable consistency is usually caused by stirring,
overcooking, or undercooking. unfortunately, for recipes
other than the traditional fudge, once the fudge is cooked
it cant be fixed. However, if the fudge is too soft to cut, use
the fudge as a candy center. If the fudge is firm enough to
roll into balls, roll the fudge and dip the balls into a melted
candy coating or melted and tempered chocolate for a
delicious candy center. If it is very soft, it can be put in a
bag and used as a filling for chocolate-lined candy molds.
The easy fudge recipes in this book are excluded
from these troubleshooting guidelines. These guidelines
are for fudges where ingredients are cooked on the stove.
grainy Fudge
fudge with a grainy texture is one of the most common
problems. This happens for number of reasons, most commonly from scraping the pan or stirring. When making
fudge recipes with marshmallow cream or marshmallows, the hot syrup is cooked on the stove and poured
over the marshmallow and other ingredients. If the pan is
scraped when pouring the hot syrup, the crystals formed
on the sides of the pan may be added, causing the fudge
to be grainy. When making traditional fudge recipes,
first and foremost, only stir when the recipe instructs. The
fudge should be stirred in the beginning to mix the ingredients. The fudge should not be stirred again until it has
cooled to approximately 120f (49C). Once the fudge
has cooled, stir for several minutes, until the fudge begins
to lose its gloss and is nearly firm. If the fudge is stirred
when it is too warm or if it was not stirred enough, the
fudge may be grainy. If the spoon used to stir ingredients
in the beginning of cooking was not washed and was
used to stir the cooled fudge, the fudge may be grainy.
crumbly Fudge
If the fudge is crumbly, the fudge may have been overcooked. Check your thermometer for accuracy (see page
49) on the day the fudge is made. A crumbly fudge can
also be caused by overbeating.
soft Fudge
Soft fudge is typically caused by undercooking. Check
your thermometer for accuracy (see page 49) on the day
the fudge is made. using margarine instead of real butter
may cause the fudge to be too soft.
If you made the Traditional Chocolate fudge recipe
(page 96) and the fudge is too soft, the fudge may not
have been stirred enough.
traditional Fudge Fix

An advantage of making the traditional fudge recipe is
that if it is grainy, too soft, or crumbly (not burnt), you can
put the fudge back on the stove and try again. In most
cases, you can salvage the fudge. Before you try again,
test the thermometer for accuracy. Place the fudge on the
stove with about 3/4 cup (175 ml) of water. Follow step
1 on page 94 for making the fudge. The water will boil
out, and the fudge mixture remains. Continue following
the rest of the steps. The flavoring will also cook out, so
add the flavoring again. This technique will not work for
fudge recipes containing ingredients other than flavorings that were not cooked on the stove (recipes containing marshmallow cream, etc.).
fudge fine Points
Cut slabs or pieces of fudge using a pizza cutter or a dough

cutter. A dough cutter with a metal blade is ideal for cutting
the fudge when firm chunks like nuts or crunches are mixed
in. Hold the blade perpendicular to the work surface, cutting
straight down into the fudge.
Create your own variations of fudge by adding nuts, crunches,
marshmallows, or other ingredients. Or ingredients can be
sprinkled onto the fudge as soon as it is spread in the pan.
If sprinkling on top of the fudge, work quickly before the
fudge sets.
A pan divider (see page 11) is ideal for making fudge, as it
allows you to vary the thickness of fudge. Before spreading the
fudge in a lined pan, place the divider in the pan and slide
the divider to change the thickness of the fudge.
fudge
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fudge Bites
fudge bites are created by taking shaped pieces of fudge and dipping them in melted chocolate. The
hard chocolate shell slightly compromises the texture of the creamy fudge, but these fun shapes are delicious and simply adorable for gift giving or parties! dipping the cut fudge pieces in melted candy coating or melted and tempered chocolate keeps the fudge from drying out. Choose any of the fudge recipes
to make these fun treats. use a larger pan than the recipe instructs to achieve thinner fudge pieces. After
the fudge has set, cut it into squares or cut using cookie cutters. Cookie cutters that are 1" to 2" (2.5 to
5 cm) are ideal for bite-size treats.
98
1 Mix a batch of fudge. Line a pan with parchment paper

and spread the mixture in the pan so that the fudge is
approximately 1/2" (1.3 cm) thick. Allow the fudge to set
completely. When the fudge is firm, remove the fudge from
the pan and use a cookie cutter to cut shapes. Cut the
shapes as close together as possible.
2 Melt candy coating or melt and temper real chocolate.

Place the cut fudge piece on a flat dipping tool. Spoon
melted chocolate over the fudge. Slide the chocolatecoated fudge treat onto a sheet of parchment to set. If
desired, place a chocolate transfer sheet on top of the
melted chocolate (see page 66 for directions) or add
details with contrasting colors of melted candy coating
or melted and tempered real chocolate (see page 67
for directions).
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shElF liFE, storagE, and giFt giving

fudge is best served within a week. As soon as the fudge
has cooled, wrap the mixture with plastic wrap. do not
cut the fudge until the fudge is ready to serve. The fudge
should always be wrapped with plastic wrap to keep it
fresh and creamy.
Keep fudge wrapped tightly in plastic wrap, then
place the fudge in an airtight container for up to a week.
To keep the fudge longer than a few days, place the fudge
in an airtight container in the refrigerator for 2 to 3 weeks.
fudge should be kept at room temperature for no
more than a couple of hours unwrapped. fudge dries out
quickly and will begin to lose the creamy texture if left out
for much longer than an hour or two. An alternative is to
create fudge bites that are dipped in chocolate (see page
98). Making fudge bites preserves the creaminess of the
fudge and they are easy to serve.
If presenting the fudge as a gift, the fudge should

be given in one slab wrapped in plastic wrap, rather
than individual pieces, as the pieces will dry out quickly.
Another alternative is to pour the fudge into food-grade
plastic containers. Some containers are designed for
fudge and fit into a candy box for a lovely presentation. Spread the fudge in the container. Wrap the filled
container with plastic wrap before setting it in the candy
box. An alternative to wrapping the filled container
with plastic wrap is to coat the fudge with a layer of
melted candy coating or melted and tempered chocolate. The chocolate layer prevents the fudge from drying
out. While it isnt typical for fudge to have a chocolate
layer, it makes a nice presentation and adds a hint of
texture to the fudge. Keep the layer of chocolate thin so
the fudge retains a creamy texture when you bite into it.
fudge
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caramels
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his section includes basic recipes to make
rich, chewy caramels. The caramels can be

wrapped in waxed paper or plastic wrap,
or dipped in melted candy coating or melted
and tempered real chocolate. The finished
caramels are firm enough to be dipped, but
are soft when you bite into them. This section
also includes recipes for soft caramels and
recipes using caramel to create delicious
treats such as caramel chocolate-covered
apples and pretzels, caramel pecan patties,
and more.
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Basic caramel Instructions

Use these general cooking instructions for the caramel recipes that follow. You can vary the viscosity of
the caramels by adjusting the cooking temperature. For hard caramel, remove the pan from the heat
when the temperature is 4 to 6 degrees higher than the instructions indicate. For a soft caramel, remove
the pan from the heat when the temperature is 6 to 8 degrees lower than the instructions indicate. soft
caramels should be used in candy molds lined with chocolate or as a dessert topping as they are not firm
enough to hold their shape. It is important to test your thermometer for accuracy on the day the caramel
will be cooked (see page 49) to ensure your caramels will be the appropriate temperature.
4 Pour the caramel into the parchmentlined pan. allow the caramel
several hours to firm.
5 Use a dough cutter to loosen the
sides that are not lined with
parchment. lift the parchment out
of the pan.
6 cut the caramel using a buttered
dough cutter. Keep the caramels
from touching one another after
they are cut or they will begin to
stick together.
Basic instructions
1 line a pan with parchment paper.
2 In a 4-quart (3.8 l) saucepan, melt
the butter, then add the brown sugar,
stirring until the butter, and sugar are
well combined. stir in the remaining
ingredients except flavorings or nuts.
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3 cook the mixture to the recipes

instructions (usually 248F [120c]),
stirring constantly. When the caramel
reaches the appropriate temperature, remove the pan from the
stove. allow the bubbling to subside.
stir in the flavorings and nuts.
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Buttery caramels
This recipe is quite possibly my favorite of all my
grandmothers candy recipes. The caramel is easy
to make, buttery, and chewy.
These caramels are delightful on their own or are wonderful dipped in chocolate and sprinkled with sea salt. Use
this caramel recipe for caramel Pecan Patties (page 110),
to wrap apples or pretzels, or use in any candy recipe that
calls for caramel. The additional caramel recipes included
in this chapter use this caramel recipe but are modified to
give a variety of flavors, including chocolate, and caramel
with nuts.
1 line an 8" (20 cm) pan with parchment paper.
2 In a 4-quart (3.8 l) saucepan, melt the butter over medium
heat.
3 stir in the brown sugar, salt, and corn syrup. add the
sweetened condensed milk. cook the mixture to 248F
(120c), stirring constantly.
4 When the caramel reaches 248F (120c), remove the
pan from the stove. allow the bubbling to subside. stir in
the vanilla.
5 Pour the caramel into the parchment-lined pan. allow the
caramel several hours or overnight to firm. lift the parchment out of the pan. cut the caramel using a buttered
dough cutter.
You Will need

1 cup (225 g) butter
2 cups (510 g) light brown sugar
Pinch of salt
1 cup (235 ml) light corn syrup
1 14-ounce (425 ml) can sweetened
condensed milk
makes 49 pieces
caramels
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salted caramels
espresso caramels
caramels are made using the Buttery caramels recipe,

then dipped in melted chocolate. Before the chocolate is
set, the dipped caramels are sprinkled with sea salt. For
sea salt caramels not covered with chocolate, sprinkle
sea salt on the warm caramel approximately 15 minutes
after the caramel has been spread in the pan. The sea
salt is powerful, so just a sprinkling of salt is all that is
needed to obtain a sweet and salty caramel.
These espresso-infused caramels are buttery caramels

with a grown-up flavor. Feel free to substitute 1 tablespoon (15 ml) of coffee extract for the espresso powder.
1 Prepare the Buttery caramels according to the recipe
(page 103).
2 Add 2 teaspoons (5 g) espresso powder when adding
the vanilla.
1 Prepare the Buttery caramels according to the recipe

(page 103).
2 after the caramel is firm, butter a dough cutter and cut the
caramel into squares.
3 Dip each square into melted candy coating or melted and
tempered chocolate. Immediately sprinkle with sea salt.
soft caramels
These caramels are soft when you bite into them,
but they still have a rich, buttery caramel flavor.

The ingredients used are exactly the same as the Buttery
caramel recipe, but the caramel is cooked to a lower
temperature. This caramel can be used on its own for a
soft caramel candy center. Or, for a delightful caramel
truffle, use this recipe as a truffle center (see page 154).
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You Will need

Pinch of salt
condensed milk
You Will need

1 pound (455 g) block of caramel
cup (60 ml) heavy whipping cream
1 In a 4-quart (3.8 l) saucepan, melt the butter over

medium heat.
2 add the brown sugar, salt, and corn syrup. add the
sweetened condensed milk. Cook the mixture to 235F
(113c), stirring constantly. When the caramel reaches
235F (113C), remove the pan from the stove. Allow the
bubbling to subside. stir in the vanilla.
3 Pour the caramel into a mixing bowl. allow the caramel
to cool completely. When cool, pipe the caramel into a
chocolate-lined mold, make caramel truffles according to
the directions on page 154, or pour into a container for
later use.
makes 49 pieces
easY soft caramel

caramel is available commercially in candy supply stores.
soft (liquid) caramel comes in a tub or in convenient pastry
bag triangles. chewy caramel is available in block form
and can be thinned following the instructions below.
1 Place the caramel and heavy whipping cream in a
microwave-safe bowl. Heat the caramel and cream in the
microwave on high for 20 seconds. stir.
2 continue to heat, stirring every 20 seconds, until the
caramel and cream are smooth and the ingredients are
thoroughly combined. allow the caramel to cool.
3 When cool, pipe the caramel into a chocolate-lined mold,
make caramel truffles according to the directions on page
154, or pour into a container for later use.
makes 30 pieces
caramels
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caramel with Nuts

Walnuts are a classic nut used in caramels, but you
may substitute any nut. Use cup (90 g) of nuts
for caramels with a bit of nuts, or up to 1 cups
(180 g) of nuts for caramels packed with nuts.
You Will need

heat. add the brown sugar, salt, and corn syrup. add the
sweetened condensed milk. cook the mixture to 248F
(120c), stirring constantly.

pinch of salt
condensed milk
1 cup (120 g) walnuts, toasted and chopped
3 When the caramel reaches 248F (120c), remove the

pan from the stove. allow the bubbling to subside. stir in
the vanilla and chopped nuts.
caramel several hours to firm. lift the parchment out of the
pan. cut the caramel using a buttered dough cutter.
makes 49 pieces
m a p l e Wa l n u t c a r a m e l s
The richness of maple comes through in these caramels.
extracts will vary in potency, so more or less maple flavor may be needed. After adding 1 teaspoon (5 ml) of
extract, test the flavor by dropping a bit of the flavored
caramel into ice water to cool quickly. Taste the caramel.
add more flavoring if necessary. Then add the walnuts.
1 Prepare the caramels with Nuts according to the recipe
(above).
2 replace the vanilla extract with 2 teaspoons (10 ml) maple
flavor. stir in the walnuts after adding the flavor.
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chocolate caramels
These caramels, infused with chocolate, turn the
buttery, rich caramels into a chocolate decadent
caramel. Using a high-quality chocolate in this
recipe will ensure your caramels will be delectable. The chocolate should taste great on its own.
If it does, it will be delicious in the caramel.
You Will need

pinch of salt
condensed milk
1 cups (263 g) chopped semisweet chocolate

heat. add the brown sugar, salt, and corn syrup. add the
sweetened condensed milk and the chopped chocolate.
3 cook the mixture to 244F (118c), stirring constantly.
When the caramel reaches 244F (118c), remove the
pan from the stove. allow the bubbling to subside. stir
in the vanilla.
caramel several hours to firm. lift the parchment out of the
pan. cut the caramel using a buttered dough cutter.
makes 49 pieces
mocha caramels
Typically, espresso powder is added to many chocolate
dessert recipes to enhance the chocolate flavor without
adding a coffee taste. add 1 to 2 tablespoons (8 to 16 g)
for the mocha flavor to come through.
1 Prepare the chocolate caramels according the recipe
(above).
2 after the pan is removed from the stove, add 1 tablespoon
(8 ml) espresso powder when adding the vanilla.
caramels
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caramel trouBleshooting
caramel is sugary
chewy caramel should be gooey when you bite into it

and have a rich, buttery flavor with a smooth texture.
When caramel crystalizes its a sign that it has been

stored in a place with too much moisture. store caramels
at room temperature. If caramel is made on an excessively humid day, the caramel may also be sugary. Once
the caramel is poured into the pan, allow the caramel
to cool undisturbed. If the caramel is moved or stirred
during the cooling process, the caramel may crystalize.
caramel may become sugary after two or three weeks.
caramel is too firm

If the caramel is firm or hard when you bite into it, it was
likely cooked to too high of a temperature. Be sure to test
the thermometer just before making the caramel. If the caramel is hard but doesnt taste burnt, put the caramel back
on the stove with approximately 1 cup (235 ml) water.
Heat the caramel again, cooking to a few degrees less
than the first attempt.
caramel is too soft

soft caramel is caused by taking the caramel off the stove
before it came to the appropriate temperature. Be sure
to test the thermometer just before making the caramel.
If the caramel is too soft for dipping or wrapping, put
the caramel in a pastry bag and pipe it into chocolatelined candy molds for a wonderful caramel candy that
oozes when you bite into it. The soft caramel can also be
used for a dessert topping. If the caramel is too soft and
you want a firmer caramel, you can attempt to recook
the caramel. Put the soft caramel back on the stove with
approximately 1 cup (235 ml) of water. Heat the caramel again, cooking to a few degrees higher than the first
attempt. Flavoring will have cooked out. add flavors as
directed in the recipe. Do not try to recook if nuts or fruits
have been added; these ingredients will scorch.
108
caramel is too sticky

caramel is meant to be gooey and chewy and will
stick to teeth. If the caramel is stickier than you would
like, the caramel may have not been cooked to a high
enough temperature. excessive moisture may also cause
stickiness. Keep the caramels at room temperature. after
preparing the caramel, cut pieces and separate, or the
pieces immediately begin sticking together. Individual
caramels should be wrapped.
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caramel tastes Burnt or has dark

pieces throughout
shelf life, storage,

and gift giving
Dark pieces throughout the caramel or a burnt flavor is

typically caused by not stirring enough throughout the
cooking process or not scraping the bottom of the pan
when stirring. The caramel sticks to the bottom of the
pan, browns, and then the browned pieces get stirred
within the caramel. If stirring was constant and the caramel still tastes burnt, the caramel may be cooking too
quickly. Turn the heat to medium-low instead of medium.
Unfortunately, once the caramel has a burnt flavor, the
batch has been ruined.
caramels will last for two to three weeks. after this time,
the caramels may become sugary.
caramels not covered in chocolate will stick to one
another if they are not wrapped individually. Waxed
paper is ideal. Precut sheets of waxed paper are available at candy supply stores for convenience. Plastic wrap
will also keep the caramels from sticking together. Keep
the wrapped caramels at room temperature. Do not place
caramels in the refrigerator, as it may cause the caramels
to become sticky. caramels dipped in chocolate have a
slightly longer shelf life and freeze well. They will keep
for three or four months in the freezer if wrapped properly
(see page 19).
a box filled with an assortment of unique caramel
recipes such as raspberry, mocha, and chocolate caramels make a fun gift for the caramel lover.
caramels
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caramel Pecan Patties

The combination of caramel, pecans, and chocolate
is one of the most common candies made. Traditionally, pecans are used, but cashews, almonds, or
other nuts can be substituted.
There are two methods for making caramel pecan patties.
The first method of making the patties has the caramel on
the bottom with chopped pecans and the top coated with
chocolate. This keeps the caramel hidden and prevents the
patties from sticking to one another. The second technique
uses whole pecans. These patties are commonly called

Turtles for their tortoise-like shape. The name turtle
became a trademark name for the candy by Demets
candy company in the early 1900s.
Q u i c k a n d e a s Y c a r a m e l p e c a n pat t i e s
You Will need
1
18 ounces (248 g) chopped

pecans
2 pounds (900 g) caramel,
homemade (page 103) or
store-bought
1 pound (455 g) milk or
semisweet chocolate
1 Preheat the oven to 250F (112C). Lightly butter a 17" x 12" (43 x 30.5 cm)
sheet pan. layer chopped pecans to completely cover the bottom of the pan.
Stretch the caramel and cut into 1" (2.5 cm) chunks. Place chunks of caramel on
the chopped pecans, spacing the caramel pieces 2" (5 cm) apart.
2 Put the pan in the oven for 3 to 5 minutes, or until the caramel slightly melts.
Watch carefully. The caramel should turn into a shiny, rounded mound. The
caramel is heated in the oven so the pecans will stick to the caramel.
3 allow the caramel to cool on the pan for a few minutes. When cool, lift the
mounds off of the sheet pan and place on parchment paper. space the mounds
approximately 1" (2.5 cm) apart. Spoon melted milk or semisweet candy coating or melted and tempered milk or semisweet chocolate on top of the caramel.
Makes 50 pieces
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4 Push the pecans remaining on the pan together (some of

the pecans were removed, so the pecans will no longer
cover the pan). repeat steps 2 and 3. continue until all
the pecans and caramel are used.
important note: Do not leave the caramel in the oven
for too long or the mounds will spread and flatten, and
the caramel may cook instead of melt. If the caramel is
cooked instead of melted, the caramel will have a hard,
brittle texture instead of a chewy texture when bitten.
Wrinkles in the caramel indicate that the caramel may
have been left in the oven too long.
t u r t l e - s h a p e d pat t i e s
1 Preheat the oven to 250F (112C). Lightly butter a
17" x 12" (43 x 30.5 cm) sheet pan. Arrange six whole
pecans in a tortoise shape (one for the body, four for the
legs, and one for the head).
2 Stretch caramel and cut into 1" (2.5 cm) chunks. Place
chunks of caramel on the center of each collection of
pecans. Put the pan in the oven for 3 to 5 minutes, or until
the caramel slightly melts. Watch carefully. The caramel
should turn into a shiny, rounded mound. The caramel is
heated in the oven so the pecans will stick to the caramel.
3 allow the caramel to cool on the pan for a few minutes.
When cool, lift the pecan mounds off of the sheet pan
and place on parchment paper, approximately 1" (2.5
cm) apart. spoon melted and tempered milk or semisweet
chocolate on top of the caramel. When coating the caramel, leave the pecans exposed. If there are gaps between
pecans, the caramel will likely ooze between the gaps
and stick to the serving plate or to one another. To avoid
the patties from sticking, the entire patty can be dipped in
melted candy coating or melted and tempered chocolate.
important note: Do not leave the caramel in the oven
for too long or the mounds will spread and flatten, and the
caramel may cook instead of melt. If the caramel is cooked
instead of melted, the caramel will have a hard, brittle
texture instead of a chewy texture when bitten. Wrinkles in
the caramel indicate that the caramel may have been left
in the oven too long.
You Will need

1 pound (448 g) whole pecans
2 pounds (900 g) caramel, homemade (page
103) or store-bought
1 pound (455 g) milk or semisweet chocolate
shelf life
caramel pecan patties will keep up to three weeks when
stored in an airtight container. layer the patties with parchment paper in between to prevent the patties from sticking
together. caramel pecan patties also freeze well. Follow
the freezing technique on page 19.
makes approximately 100 pieces
caramels
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crispy caramel Bars

To make these delicious bars, combine chocolate
with tiny puffed crisp rice, then dip chunks of caramel into the chocolate mixture. commercial caramel can be used, or use the basic caramel recipe
on page 103. crispy rice cereal can be used in
place of tiny crisp rice (which is available at candy
supply stores), but the cereal pieces are larger, and
the flavor of the cereal is more prominent.
4
1 Prepare caramel or purchase a commercial block of

caramel. Cut caramel into 1" (2.5 cm) squares.
2 melt milk or semisweet candy coating, or melt and temper
milk or semisweet real chocolate.
3 stir in tiny crisp rice.
4 Drop a caramel square into the melted chocolate. Push
down the square using a dipping tool to completely immerse the square.
5 lift the caramel square through the chocolate/crisp rice

mixture. Tap against the rim of the bowl to allow excess
chocolate to fall. scrape the bottom of the dipping tool
along the rim of the bowl. Place dipped square on parchment paper to set.
shelf life
You Will need
2 pounds (900 g) caramel, homemade (page
crispy caramel Bars will keep for up to four weeks when

stored in an airtight container. layer the bars with parchment paper in between. These bars also freeze well.
Follow the freezing technique on page 19.
1 pound (455 g) milk or semisweet chocolate

1 cups (48 g) tiny crisp rice
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caramel chocolate
Pretzels
Take chocolate-covered pretzels to a whole new
level with the addition of caramel.
1 Prepare caramel or purchase a commercial block of caramel. Place the

caramel in a microwave-safe bowl
and microwave for 30 seconds,
then stir. Heat for 20 seconds, then
stir. continue heating every 20 seconds and stirring until the caramel
has softened. The caramel should
be thick, but thin enough to spoon
onto the pretzel. spoon the warm
caramel onto the pretzel, leaving
one end uncovered for gripping.
2 When the pretzel is coated, lift the

pretzel above the bowl and allow
excess caramel to drip off the rod.
3 smooth the caramel by rolling the
caramel-coated pretzel in your
palm. Place the caramel-coated rod
on a parchment-lined cookie sheet.
Place the cookie sheet in the freezer
to cool quickly and retain its shape.
The caramel on the pretzel will
begin to relax and puddle around
the pretzel. To avoid a large puddle,
remove the dipped pretzel from the
freezer after 2 minutes and smooth
the caramel-coated pretzel again.
Place back in the freezer for a few
more minutes.
You Will need

1 pound (455 g) caramel,
homemade (page 103) or
store-bought
50 pretzel rods
1 pound (455 g) milk or
semisweet chocolate
temper chocolate. Bring one pretzel

out of the freezer at a time, hold on
to one end of the pretzel rod, and
then coat the rod with the melted
chocolate, following the instructions
on page 65.
Makes 50 pieces
shelf life
caramel chocolate Pretzels will keep
for up to three weeks when stored in
an airtight container. layer the pretzels
with parchment paper in between.
4 melt candy coating or melt and
caramels
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caramel-chocolate
apples
caramel apples are a fun carnival or fall treat.
Granny smith apples are a favorite dipped in caramel with their tart, crisp flavor. Dipping the apples
in chocolate makes them even more gourmet. after
tasting, many will agree that chocolate-caramel
apples rival a smore for the best fall treat.
Using the caramel recipe in this book will produce outstanding caramel apples. However, the caramel must
be dipped in melted chocolate or the homemade caramel will soon begin to slide off the apple. The chocolate
serves as a delicious shell that confines the caramel. If
wanting a caramel apple that is not dipped in chocolate,
be sure to use a nonflow caramel. Blocks of caramel that

will not flow are available commercially at candy supply
stores. While the flavor doesnt compare to the richness
of homemade caramel, it is a delicious option for caramel apples that are not chocolate-coated.
You Will need

3 to 5 caramel apple dowels
Granny smith apples
Buttery Caramels recipe,
page 103
3/4 pound (340 g) chocolate
1 Insert a caramel apple dowel
through the center of an apple.
2 Prepare a batch of homemade basic
caramel (page 103). allow the
caramel several hours to firm. When
the caramel is firm, place chunks
of the caramel in a microwavesafe bowl. melt the caramel in the
microwave, heating for 30 seconds. remove the bowl and stir the
caramel. Heat for 30 more seconds.
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continue removing and stirring

until the caramel becomes warm
and fluid, but not thin. a block of
commercial caramel purchased at
a candy supply store can be used
instead of homemade caramel. melt
as you would the homemade caramel. spoon the warm caramel onto
the apple, taking care to completely
coat the apple. If the caramel is sliding off, use the spoon to press the
caramel to stick.
nuts, toasted and chopped,

optional
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3 after the apple is completely coated, the caramel on the

apple will likely be uneven. smooth the caramel using
your palms. Place the apple on a cookie sheet lined with
parchment paper and immediately place in the freezer.
The caramel will slide off the apple and puddle at the
base. after about 3 minutes in the freezer, bring the apple
out and smooth again to eliminate the puddle.
5 scrape the bottom of the chocolate-coated apple along

the rim of the bowl. Place the dipped apple on parchment
paper to set.
6 Quickly roll the dipped apple in the chopped nuts if
desired.
Makes 35 apples
4 Place the apple in the freezer for 3 more minutes. remove

the apple from the freezer. allow the apple to sit for a few
minutes at room temperature before dipping. melt milk or
semisweet chocolate candy coating, or melt and temper
real milk or semisweet chocolate. Place the apple in the
bowl and spoon melted chocolate around the caramel. lift
the apple and gently shake it to allow excess chocolate to
drip into the bowl.
shelf life
caramel-chocolate apples are best eaten within a day
or two of being dipped.
caramels
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TOFFees, BrITTles,
aND HarD caNDY
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his section covers candies that are hard
when you bite into them. Toffee, brittles, and

hard candy are similar in that they all contain sugar and water, and are then cooked
to a high temperature. Be sure to carefully
watch the temperatures, as they will rise
quickly. When these candies cool, they set
hard. sugar, water, and corn syrup make up
hard candy. Flavorings are added to hard
candy to create dozens of flavor options. a
good amount of butter is added when making
toffee to obtain a candy that is buttery and
rich. Brittles contain nuts, a smaller amount
of butter, and baking soda. The baking soda
creates a candy with a delicate bite. all of
these candies are cooked to a very high temperature, so use extreme caution when making these candies. Keep a bowl of cold water
nearby in case you touch the hot syrup. excessive moisture will make all of these candies
sticky. These candies are best made when
the air humidity is low.
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Toffee
Toffee is a rich, buttery confection that is delicious on its own or even better coated in milk or dark chocolate.
It is important to test your thermometer before making this candy to ensure the toffee is perfectly cooked.
lecithin can be omitted from the recipe, but it helps keep
the candy from separating. Nuts are optional and can be
sprinkled on the chocolate before it sets. almonds can be
used for almond toffee. Pecans make a wonderful pecan
toffee. also try walnuts or cashews. For nut lovers, add an
additional cup (55 g) of nuts to the toffee syrup when
adding the vanilla. Toffee keeps at room temperature for
You Will need

1 cup (200 g) granulated
sugar
teaspoon (2.5 ml) salt
cup (60 ml) water
teaspoon (2.5 ml) lecithin
1 teaspoon (5 ml) vanilla
3 cups (525 g) chopped
chocolate
cup (55 g) nuts, toasted
and chopped, optional
two weeks. Toffee should be kept in an airtight container.

Do not place the toffee in the refrigerator, or the toffee
and chocolate will become sticky. To keep the toffee for
longer than two weeks, place the toffee in singles layers
in the freezer for up to six months. Follow proper freezing
instructions on page 19.
Basic
instructions
1 line a cookie sheet with a silicone
mat. spray the silicone mat with
cooking spray.
2 In a 2.5- or 3-quart (2.3 or 2.8 L)
saucepan, combine the sugar, salt,
water, butter, and lecithin. cook
over medium heat.
3 stir until the sugar dissolves, the
butter melts, and the mixture comes
to a boil. When the mixture boils,
place a thermometer in the pan. stir
occasionally to prevent the toffee
from scorching. Cook to 295F
(146c). While cooking, periodically use a pastry brush to wipe
away any sugar crystals that may
have formed on the side of the pan.
Do not touch the syrup mixture with
the brush.
4 remove the pan from the stove.
allow the bubbling to subside. add
the vanilla flavor.
118
5 Pour the cooked toffee onto the

sprayed silicone mat. complete
the toffee instructions following the
instructions for either the Toffee Bark
or the Toffee Bars on page 119.
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toffee Bark
toffee Bars
1 Follow steps for cooking toffee on page 118. allow the

toffee to cool. When the toffee has cooled, melt milk
or semisweet candy coating or melt and temper milk or
semisweet chocolate. spread half of the melted chocolate
on one side of the toffee.
2 sprinkle with nuts, if desired. allow the chocolate to set.
3 When the chocolate has hardened, turn the toffee over
and spread melted candy coating or melted and tempered
chocolate on the other side of the toffee. sprinkle with
nuts, if desired, before the chocolate sets. allow the chocolate to set completely. Break the toffee into pieces.
1 Follow the steps for cooking toffee on page 118. after

pouring the toffee onto the silicone mat, allow the toffee
to cool for a few minutes. score the toffee using a pizza
cutter. Take care when cutting and do not press too hard,
or the pizza cutter may cut the silicone mat. Time is crucial
when scoring. If the candy is too hot when scored, the
candy will merge together. If the candy has cooled too
much, the candy will break when scoring.
2 after the toffee is cut, break apart the scored pieces.
3 The cut bars can be dipped in melted milk or semisweet
candy coating or melted and tempered milk or dark
chocolate.

Makes approximately 45 1" x " (2.5 x 1.3 cm) bars
Toffees, briTTles, and Hard candy
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Brittle
Brittles differ from toffee in that they include baking
soda. The baking soda gives the brittle a light and
airy texture.
The cooked brittle is spread on a silicone mat. as it is
cooling, it can be stretched so the brittle is very thin, but
it is delicious even if it is not stretched thin. Keep brittle at
room temperature for three weeks. The brittle should be
kept in an airtight container. Do not place the brittle in the
refrigerator, or the brittle may become sticky.
peanut Brittle
You Will need
3 cups (600 g) granulated
sugar
13/4 cups (425 ml) light corn
syrup
1 cup (235 ml) water
13/4 cups (254 g) raw
peanuts
3/4 tablespoon (10 g) baking
soda
Peanut brittle is a classic american candy. raw peanuts are used, but other
nuts, such as pecans or cashews, can replace the peanuts. Be sure to use
untoasted nuts. The nuts are added during the cooking process and will toast
in the syrup, creating a delicious, roasted flavor. Peanut brittle is typically
made without a chocolate coating, but the top of the brittle can be coated
with milk or semisweet chocolate.
1 Spray a 16" x 24" (40.5 x 61 cm) silicone mat with cooking spray. Combine the
sugar, corn syrup, and water in a 4- or 5-quart (3.8 or 4.7 L) heavy saucepan.
cook over medium heat. stir until the ingredients are well combined. cover with
a lid and cook until the mixture is boiling rapidly. remove the lid and insert a
thermometer in the pan and cook to 240F (115C). Add the peanuts.
2 Cook to 295F (146C), stirring constantly to avoid scorching the mixture.
remove from the heat and add the butter. stir until the butter is melted.
1 teaspoon (6 g) salt
2
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3 add the baking soda and salt, stirring vigorously.
4 Quickly spread the mixture on the sprayed silicone mat,

spreading as thin as possible. let the mixture cool completely. Break into pieces.
Makes approximately 50 pieces
coconut flake Brittle

raw chip coconut is flakes of coconut that are unsweetened. These chips can be found at candy-making supply shops. The instructions and ingredients are the same
as the Peanut Brittle (page 120), but raw chip coconut
replaces some of the peanuts. Follow the instructions for
Peanut Brittle, adding the coconut just before spreading
the brittle.
1 Spray a 16" x 24" (40.5 x 61 cm) silicone mat with cooking spray.
2 Combine the sugar, corn syrup, and water in a 5-quart
(4.7 l) heavy saucepan. Warm over medium heat. stir
until the ingredients are well combined. cover with a lid
and bring to a rolling boil. remove the lid and insert a
thermometer and heat to 240F (115C).
3 Add the raw peanuts. Cook to 300F (150C), stirring
constantly to avoid scorching the mixture.
You Will need

13/4 cups (425 ml) light corn syrup
4 remove from the heat and add the butter. stir until the
butter is melted. add the baking soda and salt, stirring
vigorously. stir in the coconut.
5 Quickly spread the mixture on the sprayed silicone mat.
let the mixture cool completely. Break into pieces.
13/4 cups (425 g) raw peanuts

3/4 tablespoon (10 g) baking soda

1 teaspoon (6 g) salt
4 cups (320 g) raw chip coconut
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Hard candy
Hard candy, often called rock candy, is a simple recipe of cooking sugar, water, and corn syrup to obtain
a candy with a shiny, glasslike finish. But it is the flavoring that makes these candies exciting.
Dozens of flavorings are available. Flavoring should be
added after the pan is removed from the stove, and never
added if the temperature is higher than 265F (129C).
If flavoring is added too early, the flavoring will cook
out. concentrated flavors should be used. extracts are
not potent enough and will give minimal flavor. Tart and
sour or citric acid can be added to fruit-flavored hard
candies. add a few drops to enhance any fruit-flavored
hard candy, or add 1 teaspoon (5 ml) or more to obtain a
candy with a sour flavor. When adding flavoring, do not
put your face too close to the pan. Fumes from the flavors
Basic instructions
To make hard candy, follow the recipe below, or use a
hard candy mix, which is available commercially. simply
add water to the mix and cook according to the package
directions. add desired food color and flavoring.
1 In a 2- or 3-quart (1.9 or 2.8 l) saucepan, combine the
sugar, water, and corn syrup. cook over medium-high
heat. stir until the sugar dissolves and the mixture comes
to a boil. When the mixture boils, stop stirring. cover
the saucepan and allow the syrup to boil for 3 minutes.
remove the lid and place a thermometer in the pan. cook
to 295F (146C). Remove the pan from the heat. Add a
few drops of food color. stir until the color is incorporated.
Allow the syrup to cool to 265F (129C). Do not stir
while the syrup is cooling. When the syrup reaches 265F
(129c), add the concentrated flavor or oil. stir until the
flavoring is incorporated, then cover the saucepan for 2
minutes. complete the hard candy using the instructions
for Hard candy pieces on page 123, round lollipops on
page 124, or molded pieces on page 126.
can sting your eyes. after the flavoring is added, the

syrup can be poured onto a sprayed silicone mat or into
a funnel. a funnel is used to pipe round lollipops or to
pipe hot candy into sprayed heat-resistant candy molds.
If the syrup is poured onto a mat, the recipe can be doubled. If pouring into a funnel, it will set too quickly before
all the molds are filled or disks are piped, so the recipe
should not be doubled. Because thermometer readings
vary from day to day, be sure to test the thermometer the
day the hard candy is made, or the results may not be
optimal (see page 19).
You Will need

cup (120 ml) water
cup (120 ml) light corn syrup
food color
teaspoon (2.5 ml) concentrated flavor or oil
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hard candY pieces

after the candy is made, pour onto a sprayed silicone
mat and break into pieces. The silicone mat provides a
nonstick surface for the hard candy. The candy can be
scored for neat pieces, or broken into various shapes for
free-form pieces. The hard candy pieces can be left in
shiny pieces, or they can be dipped in powdered sugar.
1 Generously spray a silicone mat with a cooking spray. Follow the recipe and cooking directions for Hard candy on
page 122. after adding the flavoring, pour the hot syrup
onto the sprayed mat.
2 allow the hard candy to set for approximately 30 minutes,
or until hard. When the candy is hard, lift and slam the
piece down to break into pieces.
3 Put the broken pieces into a bag with about cup (60 g)
powdered sugar. shake the bag to coat the hard candy
pieces.
Makes approximately 45 1" (2.5 cm) pieces
color/Flavor check
The color and the flavor of hard candy can be tested. add a
small amount of color, then drop a bit of the hot syrup into a
bowl of ice water. It will set quickly and you will be able to check
the color. add more color if needed. Follow these same steps
after adding flavoring to test the flavor.
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round lollipops
make simple round lollipops by funneling puddles of
hard candy. Work quickly and add the sticks to prevent
the round puddles from setting before youve placed the
sticks, or have a friend add the sticks immediately after
the disks are formed. Premade sugar or royal icing decorative pieces, available at candy supply stores, can add
a theme to these classic lollipops.
1 Generously spray a silicone mat, a heat-resistant funnel,
and a funnel stopper with cooking spray. Place the stopper
in the funnel. Follow the Hard candy recipe on page 122.
after adding the flavoring, pour the hot syrup into the
sprayed funnel.
2 Position the funnel above the sprayed silicone mat. lift the
stopper to allow the hot syrup to puddle in a round shape.
When the puddle is as large as desired, use the stopper to
prevent any additional syrup from flowing. continue making round shapes, leaving approximately 1" or 2" (2.5 or
5 cm) between each puddle.
3 add a sucker stick to the round puddles before the syrup
hardens, inserting the stick three-fourths of the way into
the round shape. Allow the hard candy to set for 15 to 20
minutes, or until the candy has cooled and is firm.
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extra Hands
To free both hands when pouring the hot syrup, set the funnel in
a 4-cup (950 ml) glass liquid measuring cup to balance.
4 If desired, add a decorative sugar or royal icing piece to

the front of the sucker after the hard candy sets. attach the
piece with a bit of melted chocolate.
Makes approximately 20 2" (5 cm) lollipops
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molded-shape hard candY

molding gives the hard candy a fun shape. Two key tools
are used when molding: candy molds and a funnel that
comes with a funnel stopper. These tools must be heat
resistant, as the high temperature of the candy will likely
distort candy molds or funnels that do not withstand high
temperatures. The candy is very hot and will be close to
your hand; use extra caution when working with the hot
syrup. Use a funnel with a stopper to control the flow of
the hot syrup. It must come with a stopper; otherwise, the
candy will flow uncontrollably. It is also important to thoroughly spray all of the tools with cooking spray, including the funnel, the funnel stopper, and the molds. When
molding, all of the hot syrup should be molded right after
the flavor is added; therefore, it is key to have several
molds ready. Work quickly, or the candy will begin to
set and become too thick to flow into the molds. If sucker
sticks will be added, a second set of hands is helpful.
One person can be filling the mold, while the other adds
the sucker sticks immediately after the mold is filled.
1 Generously spray heat-resistant candy molds, the funnel,
and the funnel stopper with cooking spray. Place the funnel stopper in the funnel. Follow the Hard candy recipe on
page 122. after the flavoring is added, pour the hot syrup
into the sprayed funnel. To free both hands when pouring the hot syrup, set the funnel in a 4-cup (950 ml) glass
liquid measuring cup to balance.
1
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2 Position the funnel above the sprayed mold cavity. lift the
stopper to control the flow of the hot syrup into the cavity.
3 If using a sucker mold, place the stick immediately. If there

are not enough molds for the amount of syrup, pour any
excess syrup onto a silicone mat.
4 Allow the hard candy to set for 15 to 20 minutes, or until
the candy has cooled and is firm. remove from the mold
when the candy is cool.
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c a n d Y- c o at e d f r u i t
add a sweet, crunchy coating to fruit using the Hard candy
recipe. add color to enhance the fruits natural color. The
flavoring can be eliminated for a simple sugar coating, or
add a flavor for a nice combination. cinnamon oil is a flavor commonly added when coating fruit. When dipping,
the syrup should be 265F (129C). If the syrup is too hot,
the shell will drip off the fruit and be very thin. If the syrup
is too cool, it will be too thick to coat the fruit. Fruits with a
skin, such as apples or grapes, are best suited for coating
with the hot sugar. If dipping apples, double the recipe to
ensure there is plenty of syrup to coat the apples. Doubling
the recipe will allow you to dip four or five apples. The
candy-coated fruit should be eaten the same day the fruit
is dipped, or the moisture from the fruit will slowly begin
to destroy the sugar covering. The dipped fruit should be
left at room temperature before serving. Placing the coated
fruit in the refrigerator will cause the candy shell to break
down or become sticky.
You Will need

fruit for dipping
skewers
cooking spray
food color
flavoring, optional
1 Wash and dry the fruit and skewer the pieces.

2 spray a silicone mat and a silicone spoon with
cooking spray.
3 Follow the Hard candy recipe on page 122. add food
color that matches the fruit. When the syrup reaches
265F (129C), add flavor, if desired.
4 as soon as the flavor is incorporated, hold the pan at an

angle and immerse the fruit in the syrup. Quickly turn the
skewer to coat the fruit. Tap the skewer against the rim of
the pan to allow the excess syrup to drip from the fruit.
If dipping large fruit, such as an apple, use the sprayed
silicone spoon to spoon the syrup around the apple as
needed. Place the dipped fruit on the sprayed silicone
mat to set. Pour any leftover syrup onto the sprayed mat to
make hard candy pieces.
Makes 35 apples
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h a r d c a n d Y, t o f f e e , a n d
Brittle trouBleshooting
the hard candy sticks to the mold
Not enough cooking spray was used or you are trying to
release the candy before it is completely set.
the hard candy has little flavor

The flavor may have been added when the candy was
too hot. Flavorings cook out if added before the candy
has cooled to 265F (129C). The flavor will also be
minimal if an extract is used instead of a concentrated
flavor or oil. concentrated flavors and oils are three times
stronger than extracts. The flavor can be tested before
molding or pouring onto a silicone mat by following the
directions on page 123.
the finished hard candy is cloudy

The candy may not be crystal clear if it was stirred during
the cooling process or exposed to moisture. Over time,
it is inevitable that the candy will become cloudy. The
candy should be stored in a container with parchment
between layers, and kept at room temperature for up to
three weeks.
after the toffee is spread, there is an

oily layer on the top
This is caused when the butter separates from the other
ingredients. Use a paper towel to remove excess oil
before coating the toffee with chocolate. lecithin is used
in the recipe to discourage the butter from separating.
the hard candy, toffee, or Brittle is Bitter

or Burnt tasting
a bitter flavor is caused by adding too much flavor or
cooking the syrup at a higher temperature than is called
for in the recipe.
the hard candy, toffee, or Brittle

is sticky
stickiness is a result of not cooking the candy to a high
enough temperature or exposing the finished pieces to
moisture. Place the candy in a container soon after the
candy is made. Do not refrigerate the candy. Hard candies, toffees, and brittles are best cooked on days when
the humidity is low. Hard candy has a longer shelf life than
toffee. Toffees may become sticky after a week or two.
the hard candy, toffee,

or Brittle is soft and pliable
If the candy does not break easily, the syrup was not
cooked to a high enough temperature. The candy can
be recooked. Test the thermometer for accuracy before
cooking again. Place the candy back into the pan with
approximately 1 cup (235 ml) water. Follow the directions
for cooking on page 108. additional food color is not
necessary, but flavoring will need to be added again, as
the flavoring will cook out when heated to 295F (146C).
shelf life, storage,

and gift giving
Hard candy and brittles will keep for approximately three
weeks. Toffees are good for up to two weeks. However,
both toffees and brittles are best eaten within a week as
they may become sticky after a week or two.
Keep hard candy, toffee, and brittles in a loosely covered container at room temperature. Hard candy pieces
that are coated in powdered sugar can be placed on
top of one another. Place molded shapes or pieces not
dipped in powdered sugar between layers of parchment
to prevent pieces from becoming damaged. a silica gel
packet can be placed in the container to help absorb
moisture. Do not place the candy in the refrigerator, or
the candy will become cloudy or sticky.
Individual hard candy lollipops are a classic, colorful treat. With the wide variety of hard candy molds
available, you can create shapes to match party themes.
If serving the lollipops as a favor, place each lollipop in
a cellophane bag as soon as the lollipops have cooled.
The lollipops should remain clear and shiny for two or
three weeks.
Brittles and toffees make terrific gifts during the holidays. Place the candy in a tin lined with food-grade tissue
or fill a cellophane bag with the candy.
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Candy Centers
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his section covers american classics such
as peanut butter centers, cherry cordials,

vanilla creams, coconut centers, mint patties,
and more. Many of the recipes include fondant as the base. the candies can be made
in 5 minutes with a simple fondant base, or
for the finest of candies, try making homemade cooked fondant, which requires time
and a little muscle. Many of the recipes can
be made to emulate popular candy bars, but
with a fresh, homemade taste.
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all about Fondant

Fondant, a white creamy sugar-based candy, is the foundation for many candy centers. Fondant formed
around cherries will liquefy to create a cherry cordial. Fondant is used to make vanilla cream, mint
patties, chocolate cream centers, and more.
Fondant can be made from scratch; one recipe requires
cooking and arm muscle, while the other is a simple
5-minute recipe. Fondant is also available commercially
in two forms. the first is a powdered mix. simply follow
the directions on the package. Powdered mixes typically
require the addition of heavy cream and butter and make
a simple and delicious cream center. the second commercial form of fondant is a ready-to-go tub of fondant. It
is already in a firm, candy-center consistency. as in many

recipes, the more work required to make the fondant,
the more superlative the fondant will taste. therefore, the
homemade recipe will taste superior to a tub of ready-touse fondant. do not confuse candy fondant with rolled
fondant. rolled fondant is a sugar icing that is rolled and
formed over a cake.
Cooked Fondant
Many fondant recipes contain three simple ingredients:
corn syrup, sugar, and water. the addition of dairy products in this recipe makes a rich fondant that is delicious,
even before flavoring is added. If proper cooking and
preparation techniques are not followed, the fondant
may be grainy or it may not set properly. It is important to resist the urge to stir while the fondant is cooking.
Cooking the fondant to 240F (116C) produces a fondant that is creamy, smooth, and firm enough to roll into
balls for dipping. Cooking the fondant to 232F (111C)
will produce a softer fondant for molding. Cooking the
fondant to 250F (130C) creates a firmer fondant. a
marble slab is handy for quickly cooling the fondant. If a
marble slab is not available, place a cookie sheet in the
freezer before pouring the fondant. traditionally, fondant
is paddled and worked for many minutes on a marble
slab, turning a clear syrup into a white creamy mass.
these days it is much easier to put the warm mixture in a
132
You Will need

1 cup (235 ml) whole milk
teaspoon (2.5 g) cream of tartar
mixer and whip until the mixture sets. When the mixture
is set, the fondant will be thick, creamy, and white. allow
the fondant to cure for 24 hours. Cooked fondant can
be kept for up to two weeks. tightly wrap the prepared
fondant and place in an airtight container.
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1 Combine all ingredients in a 4- or

5-quart (3.8 or 4.7 L) saucepan. stir
until the sugar is moistened. Place
over high heat. Bring to a boil.
Place a thermometer in the boiling
syrup. Cook without stirring. as the
fondant is cooking, use a brush with
damp bristles to remove crystals
from the sides of the pan. do not let
the brush touch the candy. When
the syrup reaches 210F (99C),
lower the heat to medium. Cook to
240F (116C).
3 When the fondant is warm, but not

hot, begin paddling. Paddling the
fondant when it is too warm may
cause the fondant to become sugary. to paddle the fondant, scrape
the fondant, pushing the fondant
forward, then flip over the collected fondant. Continue scraping,
pushing and flipping the fondant
for several minutes. If fondant is on
a baking sheet, place the baking
sheet on a silicone mat or a wet
towel to prevent the sheet from sliding while paddling.
5 When it is thick, creamy, and white

it is ready. the fondant should be
soft, but not sticky. Wrap tightly with
plastic wrap. allow the fondant 24
hours to ripen.
2 Without scraping the pan, pour the

fondant onto a chilled baking sheet
or marble slab to cool. do not move
the fondant while it is cooling.
Makes 2 pounds (1000 g), enough for

approximately 70 bonbons
4 after several minutes, the fondant

will start to thicken and whiten.
candy centers
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Cooked Fondant
troubleshooting
Fondant is grainy
there are many factors that may cause the fondant to
have a sugary texture. stirring during the cooking may
cause a grainy texture. Only stir until the sugar is dissolved. scraping the pan when pouring the fondant onto
the marble causes sugar crystals that have formed on the
side of the pan to be mixed with the cooked fondant. a
third cause of grainy fondant is paddling the fondant when
it is too warm. the fondant should be lukewarm when
paddling. Once paddling begins, the paddling should be
continuous; otherwise, the fondant may be grainy.
Fondant Wont Firm
using a Mixer to Paddle Fondant

a heavy-duty 5-quart (4.7 L) mixer works well to mix fondant. the warmth of the fondant will cause the bowl to
retain the heat. Placing a large bowl of ice under the
mixing bowl keeps the bowl chilled. a 5-quart (4.7 L)
mixer uses a crank that lifts the mixing bowl, allowing for
the bowl of ice to rest underneath. If after 20 minutes the
fondant is still not setting, remove the fondant from the
bowl and paddle on a cooled baking sheet or marble
slab, following steps 3 and 4 on page 133.
1 Place a bowl of ice under the mixing bowl of a 5-quart
(4.7 L) mixer. Follow steps 1 and 2 above on page 133.
allow the fondant to cool for a couple of minutes on the
marble slab or chilled baking sheet. When the fondant
is warm, but not hot, scrape it into a mixing bowl.
Immediately turn the mixer on at medium speed and
paddle the fondant.
the fondant should be creamy and hold its shape when

rolled into a ball. If the fondant is remaining too soft, the
fondant may not have been cooked to a high enough
temperature. Before cooking fondant, be sure to check
your thermometer; it is important to do this on the day the
fondant will be made. If fondant is cooked on a humid
day, the candy may remain soft. If after paddling the
fondant for about 20 minutes, the fondant has still not
thickened, scrape the fondant onto a cookie sheet and
place it in the oven at 250F (130C). Leave in the oven
for a few minutes or until the fondant is warm. When
warm, place the fondant back on the slab and paddle
again. If the fondant is still too soft, add melted chocolate
for a delicious chocolate cream center. soft fondant can
be used in a lined mold. add-ins (such as fruit purees in
the following chapters) may cause the fondant to become
sticky and too soft for rolling.
Fondant is hard and Crumbly

If the fondant was smooth and creamy, then it turned hard
and crumbly, break a small piece and knead until it is soft
and smooth. Continue kneading small pieces until all of
the fondant is creamy. add invertase (see page 135) to
keep the fondant creamy.
2 after several minutes, the mixture will begin to thicken

and turn a bright white. When it is thick, creamy, and
white it is ready. the fondant should be soft, but not
sticky. Wrap tightly with plastic wrap. allow the fondant
24 hours to ripen.
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easY unCooked Fondant

this recipe makes a creamy center that is easily mixed in
a few minutes. Keep unused fondant in the refrigerator
for up to a month. add invertase (see below) before dipping to keep the candy centers creamy.
1 In a large mixing bowl, combine the butter, corn syrup,
and vanilla. add the sifted confectioners sugar. Blend with
a large spoon. the mixture will be crumbly.
2 Pour the crumbly mixture onto the work surface.
3 Knead the fondant until it is thoroughly blended and
smooth. If the mixture is sticky, additional confectioners
sugar may be added.
Makes 1 pounds (560 g), enough for approximately
40 bonbons
You Will need
C o M M e r C i a l lY P r e Pa r e d
Fondant
For the quickest candy centers, try a powdered dry fondant mix or a tub of ready-to-use fondant. Follow directions
on the dry fondant mix. add invertase to increase and
extend the creaminess.
invertase
Invertase can be added to any of the fondant recipes
or commercial fondant to extend the creaminess. If the
candies will not be eaten for more than a week, add
approximately teaspoon (2.5 ml) of invertase to 1
pound (455 g) of the cream center to extend the creaminess. the invertase should be kneaded into the fondant
just before dipping, as the invertase will soften the fondant over time and may make it more difficult to dip. In
many cases, invertase will turn a firm cream center into
a soft, nearly liquid center. do not add invertase to a hot
center, or it may affect the working properties.
1/3 cup (75 g) butter, softened

1/3 cup (80 ml) light corn syrup
1 pound (455 g) confectioners sugar, sifted
candy centers
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Candy Centers Using Fondant

diPPing instruCtions
Piping a foundation disk of melted candy coating or melted and tempered
chocolate prevents the weight of the candy center from sinking through the
bottom. this is especially crucial for cherry cordials. If the dipped cherry is
not placed on a chocolate disk, the fondant may liquefy and leak through
the bottom.
CreaM CandY Centers

the easiest way to create a variety of candy centers is
to divide the fondant and flavor with different extracts.
Popular candy center recipes are included in this section,
such as maple, vanilla, and peppermint; however, there
are hundreds of flavors and extracts available to make
nearly any flavor of candy center desired. Make adultfriendly flavors such as cappuccino, champagne, or
brandy. Create some fun, kid-friendly flavors such as
cotton candy, cinnamon roll, or lemonade. extracts and
flavorings vary in potency. Start with teaspoon (2.5
ml) per pound (455 g) of fondant. add a little at a time to
taste. Concentrated flavorstypically three times stronger than extractsmay also be used to flavor fondant.
add concentrated flavors by the drop. some flavorings
and extracts may change the color of the fondant, while
some will not. Food color can be added to tint a candy
center to match its flavor. some fruit flavors and extracts
may taste artificial. Fruit purees give a candy center a
natural fruit flavor (see the recipe on page 139).
You Will need

pound (225 g) fondant, recipe on page 132 or
135, or commercial fondant
teaspoon (2.5 ml) flavor extract
food color, if desired
1 If making fondant from scratch, follow instructions for

fondant on page 132 or 135. Knead the extract and color
into the homemade or commercial fondant. roll flavored
fondant into balls and dip into melted chocolate (dipping
instructions on page 56) or place in a chocolate-lined
candy mold (lining candy mold instructions on page 41).
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You Will need
You Will need


teaspoon (2.5 g) vanilla bean paste
teaspoon (2.5 ml) vanilla extract or teaspoon

(2.5 g) vanilla bean paste
dipping or molding chocolate
1 pound (455 g) milk or dark chocolate

to 1 cup (75 to 145 g) peanuts
va n i l l a C r e a M
a creamy vanilla center surrounded with chocolate makes
a sweet and delicious candy. this center tastes wonderful
coated in milk or dark chocolate. Pure vanilla paste will
give a true vanilla flavor with bean specks throughout the
center. Vanilla extract can be used instead of vanilla paste.
1 If making fondant from scratch, follow the instructions
on page 132 or 135. Knead the vanilla bean paste into
the homemade or commercial fondant. roll fondant into
balls and dip in melted chocolate (page 56) or place in a
chocolate-lined candy mold (page 41).
Makes 20 pieces
va n i l l a C r e a M n u t
Mounds
this recipe is a homemade version of a popular classic
candy bar. substitute the vanilla with maple extract for
maple cream nut mounds.
1 If making fondant from scratch, follow the instructions on
page 132 or 135. Knead the vanilla extract into the homemade or commercial fondant. roll vanilla-flavored fondant
into balls. slightly flatten the balls.
2 Melt candy coating or melt and temper chocolate. dip the
flattened balls into melted chocolate (see page 56). Place
on a sheet of parchment to set.
3 after all the fondant patties are dipped, mix enough

peanuts into the melted chocolate to make it thick with
peanuts. spoon the peanut chocolate over the patties.
Makes 15 pieces
candy centers
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You Will need
You Will need


teaspoon (2.5 ml) maple extract
teaspoon (2.5 ml) maple extract
cup (30 g) walnuts, toasted and chopped

MaPle CreaM
the basic fondant recipe infused with maple extract
creates a simple, sweet treat. the extract will likely
color the white fondant to a soft cream color. If a darker
maple is desired, food color can be added.
page 132 or 135. Knead the maple extract into the homemade or commercial fondant. roll maple-flavored fondant
into balls and dip into melted chocolate (dipping instructions on page 56) or place in a chocolate-lined candy
mold (lining candy mold instructions on page 41).
Makes 20 pieces
MaPle CreaM With nuts

the earthy sweetness of maple combined with the nutty
goodness of walnuts makes a candy center that is delightful. Walnuts are especially delicious with the maple
cream, but pecans are tasty, too.
page 132 or 135.
2 Knead the maple extract and the walnuts into the homemade or commercial fondant.
3 roll maple nut fondant into balls and dip into melted
chocolate (dipping instructions on page 56) or place in a
chocolate-lined candy mold (lining candy mold instructions
on page 41).
Makes 24 pieces
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Fruit Center
Fruit puree is added to fondant to create a rich, fruitflavored candy center. Add cup (60 g) of any type of
nut to make a candy with a fruit and nut center. Orange
puree with pecans are delicious. Cranberry combined
with walnuts is an elegant candy center for the holidays.
the addition of icing fruit may make these candy centers
sticky for dipping. rub powdered sugar in your palms
before rolling the candy center. If it is still too sticky for
rolling, a small amount of powdered sugar can be added
to the candy center to stiffen it.
page 132 or 135.
2 Knead the icing fruit and the nuts, if desired, into the
homemade or commercial fondant.
3 roll fruit-infused fondant into balls and dip in melted
on page 41).
Makes 24 pieces
PePPerMint CreaM
the refreshing flavor of peppermint combined with the
subtle sweetness of dark chocolate make these treats
another homemade american candy bar favorite.
page 132 or 135.
2 Knead the peppermint extract into the homemade or commercial fondant.
3 roll peppermint-flavored fondant into balls. For classic
patties, flatten the balls with your palm. dip into melted
semisweet chocolate (dipping instructions on page 56) or
place in a chocolate-lined candy mold (lining candy mold
instructions on page 41).
Makes 20 pieces
You Will need
You Will need


4 teaspoons (20 g) icing fruit
teaspoon (2.5 ml) peppermint extract
cup (30 g) nuts, toasted and chopped, optional
candy centers
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FrenCh ChoColate CreaM
MoCha CreaM
as a child, I loved this candy center. Its not quite as rich

as a truffle, but still a delightful candy center on its own.
Invertase is typically used in candy centers to make it
creamier. When chocolate is added to fondant, the fondant will set firm. Invertase is added to soften the chocolate cream center.
Coffee and chocolate are meant for one another. this

creamy chocolate center with the bold flavor of roasted
coffee is the perfect combination.

page 132 or135.
2 Melt the semisweet chocolate.
3 Knead the chocolate and the invertase into the homemade
or commercial fondant.
4 roll the chocolate center into balls and dip in melted
on page 41).

page 132 or135.
2 Melt the semisweet chocolate.
3 Paddle the chocolate, coffee extract, and invertase into the
homemade or commercial fondant.
4 roll the mocha center into balls and dip in melted
on page 41).
Makes 25 pieces
Makes 25 pieces
You Will need

You Will need
140

6 ounces (168 g) semisweet chocolate
6 ounces (168 g) semisweet chocolate
1 teaspoon (5 ml) coffee extract
1 teaspoon (5 ml) invertase
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CherrY Cordials
Cherry cordials are a time-honored candy that are a
favorite to many. a true cherry cordial has a cherry with
a sweet juice that drips when you bite into it. a cherry is
wrapped with fondant, then, over several days, the fondant will dissolve and liquefy; invertase, an enzyme, is
added to fondant to make the fondant dissolve. allow at
least 10 days for the fondant to begin to liquefy. In some
cases, it may take up to 2 weeks. It is important to place
the dipped cherry on a disk of chocolate to prevent the
fondant from leaking.
1 remove long-stem cherries from the jar and place on a
paper towel to dry. Pat dry with additional paper towels.

page 132 or 135. Place the fondant in a microwave-safe
bowl and heat it for 20 seconds. stir. Heat for an additional 10 seconds. Continue heating, stirring in between,
until the fondant is thin.
3 add the invertase. Hold the stem of a cherry and dip into
the warm fondant. If the fondant is not sticking, the cherry
may not be dry. set the dipped cherry on parchment
paper. allow the fondant to cool and firm.
4 Melt candy coating or melt and temper chocolate. Pipe or
dot disks of chocolate onto parchment paper. allow the
disks to harden at room temperature. Hold on to the stem
of the cherry and dip it into the melted chocolate. set the
dipped cherries on the hardened chocolate disks.
Makes 40 pieces
You Will need
Cherry Cordial Fine Points
40 long-stem cherries
Uneven temperatures may keep the fondant from liquefying.

stir fondant to keep it evenly warm until all cherries are dipped.
For cherries without stems, use a dipping tool. Or, set them
in chocolate-lined candy molds. Pipe softened fondant over
the cherries, then top with melted chocolate and allow to set.
candy centers
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Other Candy Centers

easY CoConut
this recipe creates a candy center that has a tropical flavor with the chewy texture of coconut. Coconut dough is
available commercially and is one of the few commercial
products that rivals the homemade equivalent. For a coconut cream, simply add coconut extract or a concentrated
coconut flavor to the fondant recipe (page 132 or 135).
You Will need

cup (32 g) mini marshmallows
1 cup (85 g) desiccated coconut
teaspoon (2.5 ml) vanilla extract
1 In a 2-quart (1.9 L) saucepan, melt the corn syrup and

marshmallows over medium heat, stirring constantly. remove
the cooked syrup and marshmallows from the heat.
2 stir in the coconut and the vanilla.

3 Continue stirring until the ingredients are thoroughly
incorporated. Place in plastic wrap. Let set until cool
enough to handle.
4 roll coconut centers into balls and dip into melted chocolate (see page 56) or place in a chocolate-lined candy
mold (see page 41).
Makes approximately 20 candies
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Peanut butter
Peanut butter FluFF
Peanut butter combined with chocolate is a classic

american candy loved by many. even when served at a
party alongside truffles, peanut butter candies are almost
always the first to go. rolling the peanut butter into a
ball, then dipping in chocolate is an easy option. Often
the tops are left uncoated to resemble the nut of a buckeye tree. Leaving the top uncoated looks neat, but if the
candy is not eaten within a day or two, the peanut butter
will quickly dry out.
this mixture sets to a soft consistency with a subtle peanut butter flavor. the peanut butter fluff can be rolled or
placed in lined candy molds.
1 Combine the peanut butter, butter, sugar, and corn syrup

and mix until blended.
2 roll peanut butter center into balls and dip into melted
on page 41).
1 In a 2.5- or 3-quart (2.4 or 2.8 L) saucepan, melt the

butter over medium heat. stir in the sugar and evaporated
milk. Bring to a boil, stirring occasionally to prevent the
mixture from burning on the bottom. Boil for 5 minutes.
remove the pan from the heat.
2 add the marshmallow cream, peanut butter, and vanilla,
and stir. allow the mixture to cool.
3 roll the peanut butter fluff center into balls and dip in
melted chocolate (dipping instructions on page 56) or
place in a chocolate-lined candy mold (lining candy mold
You Will need

cup (55 g) butter
You Will need
cup (60 ml) evaporated milk

cup (112 g) butter, softened
1 cups (126 g) marshmallow cream, homemade

(page 178) or store-bought
2 cups (300 g) powdered sugar
cup (65 g) peanut butter
candy centers
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Peanut butter FluFF With CaraMel

1 Line a candy mold with chocolate (lining candy mold
3 spoon the Peanut Butter Fluff (page 143) on top of the

caramel, filling nearly to the top.
2 stretch caramel (commercial or recipe on page 103) and

press to fit the cavity of the candy mold. Fill one-third of
the lined candy mold with the caramel.
4 seal the caramel and peanut butter fluff with melted chocolate. Place the filled mold in the freezer to set.
Makes 24- 3" x 1" x 1" (9.5 x 2.5 x 2.5 cm) bars
Peanut butter FluFF With CaraMel and Peanuts

1 Line a candy mold with chocolate (lining candy mold
2 stretch caramel (commercial or recipe on page 103) and
press to fit the cavity of the candy mold. Fill one-fourth of
the lined candy mold with the caramel.
4 Press chopped peanuts on top of the peanut butter fluff.

5 seal the caramel, peanut butter fluff, and peanuts with
melted chocolate. Place the filled mold in the freezer to set.
Makes 24- 3" x 1" x 1" (9.5 x 2.5 x 2.5 cm) bars
3 spoon the Peanut Butter Fluff (page 143) on top of the

caramel, filling the cavity three-fourths full.
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shelF liFe, storage, and giFt giving

Most cream centers last for a few weeks. after three or
four weeks, the center may become hard and crumbly.
Adding approximately teaspoon (2.5 ml) of invertase
to a pound (455 g) of the center may extend the creaminess of the center. Cherry cordials require at least ten
days to liquefy.
Candy centers coated in chocolate are best stored at
room temperature. Finished candy centers freeze well. to
freeze the candy centers, follow proper freezing instructions on page 19.
a tiered stand with a variety of candy centers
dipped in chocolate can be a lot of fun for party guests.
Guests will enjoy discussing what kind they bit into and
trying others.
Candy centers are popular gifts for special occasions. a Valentines day gift of a heart-shaped box filled
with assorted candies is a classic example. as a child,
my husband remembers his family opening a huge 10- or
15-pound (2250 or 3360 g) box of assorted chocolates
filled with a variety of centers every Christmas morning.
Boxes are available with inserts to separate each piece,
or a little bag filled with assorted candies is delightful.
candy centers
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trUFFLes and
GanaCHe Centers
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ruffles are arguably the most extravagant,
Ganache Centers, boils the cream, then chocolate
delectable treat. Chocolate combined with cream
is added to the hot cream. this ganache recipe
is called ganache. a truffle is one type of ganache.
delivers a dense, silky truffle. Milk chocolate, dark
truffles were named after the founding confectioner
chocolate, or white chocolate can be used in either
made the treat and noted that the misshapen round
recipe. When the whipped truffle is cut in half, the
chocolate candy resembled the truffle mushroom.
truffles will have visible air pockets, while the
today, the term truffle is recognized as a confec-
ganache truffles will be dense and darker in color.
tion made with chocolate and cream and may come
additional truffle recipes are included that start
in various shapes other than round. truffles are fairly
with either the whipped or ganache recipe. Without
easy to make. two basic recipes are included to
a doubt, it is more important than any other candy
create a rich, decadent truffle. the first recipe,
recipe containing chocolate to select the best-quality
Whipped truffles, whips cream until light and fluffy.
chocolate for truffles. If the chocolate is not superb,
the cream is then blended with melted chocolate
the truffles will not be superb. do not use candy
for an airy, creamy delight. the second recipe,
coating or baking chips for the truffle center.
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Whipped truffles
this recipe makes a luscious, rich truffle that is airy and light. Milk chocolate, dark chocolate, or white
chocolate can be used. Heavy whipping cream should be used. Other creams will yield a truffle that is
not as rich in flavor and will produce the wrong consistency. an important key for success is the temperature of the cream and the chocolate when they are blended.
the chocolate should not be warmer than 98F (37C)

when folding in the whipped cream, or it will deflate the
whipped cream. the chocolate should be as cool as possible while in liquid form without any chunks. a microwavesafe plastic bowl is ideal to use if melting the chocolate in
the microwave. Glass bowls tend to get much hotter than
microwave-safe plastic. Because the glass gets hotter, the
chocolate is more likely to burn and the chocolate will
take longer to cool to 98F (37C). When blending the
whipped cream and the chocolate, it is best to pour the
whipped cream into the chocolate that is in a plastic bowl,
rather than pouring the chocolate into the metal bowl that
is holding the cream. Otherwise, the cold metal bowl will
quickly set the chocolate that has not been integrated into
the cream, causing chunks of chocolate to be incorporated with the truffle center.
traditional truffles are round balls. the instructions
include tips for rolling. rolling truffles in your palms is a
fun, messy job, but the payoff is certainly worth the effort!
If getting your hands messy is not your fort, choose alternative finishing methods (page 156), such as piping the
truffle mixture into chocolate cups, lined candy molds,
or onto chocolate disks to make truffle sandwiches. see
page 175 for information about shelf life.
You Will need

1 pound (455 g) chocolate, chopped
1 cups (285 ml) heavy whipping cream
teaspoon (1.5 g) salt
Choosing the Chocolate for the truffle
the chocolate is the most important ingredient in a truffle and is

what will make your truffles stand out. the chocolate should be
the best quality you can find. the best chocolate is wonderful on
its own; it melts in your mouth and tastes creamy.
Baking chips should not be used as they are formulated to hold
their shape for baking and are not ideal for candy making.
Check the ingredient label. the label should have a short list containing simple, recognizable ingredients. Cocoa butter should be
listed as an ingredient, not oils. Cocoa butter amounts vary in
chocolate and may affect the viscosity of the finished truffle. Companies typically will not include the cocoa butter content (which
is different from the cocoa content) on the package. this makes it
difficult to determine the final ganache thickness.
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4 stir until the chocolate and cream

are thoroughly blended. allow the
mixture to set for a few minutes.
7 roll the truffles in your palms to form

a ball. roll the ball quickly with only
a roll or two.
5 When firm, use a cookie scoop to

scoop equal portions. Place the portions on a cookie sheet lined with
a silicone mat or parchment paper.
allow them to set for several hours.
8 dip the balls in nuts, chocolate

decorations, or cocoa powder.
basiC instruCtions
1 Place the chocolate in a large 4- or
5-quart (3.8 or 4.7 L) microwavesafe plastic bowl. Melt the chocolate
in the microwave. set aside and
allow the chocolate to cool to approximately 98F (37C). Pour the
whipping cream into a mixing bowl.
add the salt and vanilla. Whip
on high for a few minutes until the
cream holds a soft to medium peak.
2 spoon the whipping cream into the
center of the cooled chocolate.
3 Gently fold the cream into the
chocolate.
6 after the truffles have set, roll into

a ball. If the truffles seem crumbly,
gently press together to compact the
ball before rolling.
9 If desired, dip truffles in melted and

tempered chocolate or melted candy
coating. Working very quickly, drop
the truffle ball into the chocolate, coat
the truffle with melted chocolate, and
remove the truffle using the dipping
tool. tap the dipping tool to allow excess chocolate to drip back into the
bowl. Use a spatula to slide the truffle
onto a sheet of parchment paper.
Makes 40 truffles
truffles and ganache centers
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truffle tips
When rolling the truffles into balls, work quickly to avoid melting the truffle. If your hands seem too warm, place your hands
in a bowl of ice water to cool your hands. thoroughly dry
your hands before rolling the truffles.
The rolled truffle balls do not need to be perfect round spheres
before they are rolled in nuts, chocolate decorations, or
cocoa powder. they can be shaped as desired after theyve
been decorated. If the truffle balls will be dipped in chocolate,
they should be rolled into as spherical a shape as possible.
If the truffle is too soft to roll, the scooped truffles can be
chilled to firm. Put the scoops on a lined cookie sheet and
place in the refrigerator for about an hour. remove the scoops
and roll the chilled balls. allow the truffles to come to room
temperature before dipping in chocolate, or the chocolate
shell may break.
If the truffles are too soft to dip in melted chocolate, the truffles
can be left at room temperature for a few hours to firm. If they
are still too soft, put the scoops on a lined cookie sheet and
place in the refrigerator for about an hour. remove the scoops
and dip the chilled truffles. If dipping cold truffles in melted
chocolate, the chocolate shell may harden too quickly and
crack. to avoid this, follow alternative finishing techniques on
page 156 and pipe the truffle mixture into lined molds or
chocolate cups.
When dipping truffles in chocolate, immerse the truffle, then
quickly remove the truffle from the melted chocolate. the
warmth of the chocolate will melt the truffle center, and the
truffle center will contaminate the dipping chocolate. It is
important to get the truffle in and out of the chocolate as
quickly as possible. By the time you are halfway done dipping, the dipping chocolate will likely have truffle mixture
throughout. avoid this by working with small amounts of
chocolate at a time. For example, dip 15 truffles, then dip
15 more using a bowl of fresh, noncontaminated chocolate.
truffles that have been dipped in contaminated chocolate
may have white streaks on the chocolate shell, or the shell
will not be completely smooth.
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A 1-tablespoon (15 ml) scoop is shown and will make

approximately 40 truffles. this produces a truffle that is about
1" (3.8 cm) in diameter and will be a two- or three- bite
confection. a 1-teaspoon (5 ml) scoop will produce a singlebite truffle.
If the truffle mixture is too soft, the cream may not have been
whipped long enough. Be sure the cream is at a soft to medium peak. test the cream before folding it into the chocolate.
Lift the beater and hold on its side. the cream should hold its
peak briefly, then slightly curve downward. It should not drip
off the beater. If the cream is beaten too much, the cream will
begin to separate and have a chunky texture.
Using a variety of brands of cocoa powder will create an

elegant box of round truffles simply dusted with an assortment
of colors.
For an adult-flavored truffle, liqueur can be added to the
chocolate. try rum, brandy, or champagne for a liqueurinfused truffle center. add 1 to 3 tablespoons (15 to 45 ml)
of desired liqueur to the chocolate just before folding in the
cream. adding a liqueur will likely make the truffle center
softer. Whip approximately 1 cup (235 ml) of cream instead
of 1 cups (285 ml) of cream if a liqueur is added.
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Modified Whipped truffle recipes

the following whipped truffle recipes use milk, dark, or white chocolate with additional ingredients to
create a variety of truffle flavors. Be sure to read all instructions and tips included in Basic Instructions for
Whipped truffles on pages 148 to 149 to ensure successful results.
deluxe nut
Here is a simple chocolate truffle ball rolled in chopped
nuts. the truffle is not coated in chocolate, which allows
the texture of the nuts to stand out. deluxe nuts are shown,
but use your favorite type of nut. you can also vary the
chocolate. try white chocolate with macadamia nuts, dark
chocolate rolled in pistachio nuts, or milk chocolate coated
with cashews. Because the truffle is not coated in chocolate, these truffles have a short shelf life of three days.
1 Place the chocolate in a large 4- or 5-quart (3.8 or 4.7 L)
microwave-safe plastic bowl. Melt the chocolate in the
microwave. set aside and allow the chocolate to cool to
approximately 98F (37C). Pour the whipping cream into
a mixing bowl. add the salt and vanilla. Whip on high for
a few minutes until the cream holds a soft to medium peak.
spoon the whipping cream into the center of the cooled
chocolate. Gently fold the cream into the chocolate. stir
until the chocolate and cream are thoroughly blended.
2 allow the mixture to set for a few minutes to firm. When
firm, use a cookie scoop to scoop equal portions. Place
the portions on a cookie sheet lined with a silicone mat or
parchment paper. allow the truffles to set for several hours.
roll the scooped truffles in your hands to form a ball. Place
the chopped nuts in a mixing bowl. roll the truffles in the
chopped mixed nuts.
Makes 40 pieces
You Will need

1 pound (455 g) milk or dark chocolate, chopped
2 cups (220 g) finely chopped nuts
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PePPerMint
rasPberrY
serve these truffles alongside a dessert for an elegant

after-dinner mint. dark chocolate is used, but white chocolate can be substituted for a lighter, less rich mint truffle.
Blend raspberry fruit puree with melted chocolate for a

fruit-infused truffle. Other fruit purees may be used.
1 Place the chopped chocolate in a large 4- or 5-quart (3.8

or 4.7 L) microwave-safe plastic bowl. Melt the chocolate
in the microwave. set aside and allow the chocolate to
cool to approximately 98F (37C). Pour the whipping
cream into a mixing bowl. add the salt and peppermint
oil. Whip on high for a few minutes until the cream holds
a soft to medium peak. spoon the whipping cream into
the center of the cooled chocolate. Gently fold the cream
into the chocolate. stir until the chocolate and cream are
thoroughly blended.
the portions on a cookie sheet lined with a silicone mat
or parchment paper. allow the truffles to set for several
hours. roll the scooped truffles in your hands to form
a ball. drop the truffle ball into the dipping chocolate.
Quickly coat the truffle with melted chocolate using a dipping tool. remove the truffle using the dipping tool. tap
the dipping tool to allow excess chocolate to drip back
into the bowl. Use a spatula to slide the truffle onto a
sheet of parchment paper. sprinkle chopped peppermint
candy on the warm chocolate.

in the microwave. add the raspberry icing fruit. set aside
and allow the chocolate to cool to approximately 98F
(37C). Pour the whipping cream into a mixing bowl. add
the salt and vanilla. Whip on high for a few minutes until
the cream holds a soft to medium peak. spoon the whipping cream into the center of the cooled chocolate. Gently
fold the cream into the chocolate. stir until the chocolate
and cream are thoroughly blended.
roll the scooped truffles in your hands to form a ball. drop
the truffle ball into the dipping chocolate. Quickly coat the
truffle with melted chocolate using a dipping tool. remove
the truffle using the dipping tool. tap the dipping tool to
allow excess chocolate to drip back into the bowl. Use a
spatula to slide the truffle onto a sheet of parchment paper.
stripe with melted dark chocolate in a pastry bag (see
page 67 for detailed instructions).
Makes 40 pieces
Makes 40 pieces
You Will need
You Will need
1 pound (455 g) dark chocolate, chopped
3 tablespoons (60 g) raspberry icing fruit
pound (340 g) dark chocolate for dipping
cup (56 g) finely chopped peppermint candy
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CaraMel
Milk chocolate blended with rich, smooth caramel creates a creamy and extremely rich truffle. these truffles are
very soft, will not hold their shape, and can be quite difficult to roll. Placing the truffle scoops in the freezer make
these truffles easier to work. Because these truffles are
soft, it may be easier for beginners to pipe the mixture
into chocolate cups or chocolate-lined candy molds (see
page 34 for detailed instructions).
You Will need

1 pound (455 g) milk chocolate, chopped
cup (168 g) soft caramel, homemade (page

pound (340 g) milk chocolate for dipping
white and dark chocolate for striping

in the microwave. add the soft caramel. the mixture will
turn to a fudge-like consistency.
2 Pour the whipping cream into a mixing bowl. add the
salt and vanilla. Whip on high for a few minutes until the
cream holds a soft to medium peak. spoon the whipping
cream into the center of the cooled chocolate. Gently fold
the cream into the chocolate-caramel mixture. stir until the
chocolate and cream are thoroughly blended.
3 Place the truffle mixture in the refrigerator for a few minutes until firm. When firm, use a cookie scoop to scoop
equal portions. Place the portions on a cookie sheet lined
with a silicone mat or parchment paper. Place the cookie
sheet in the freezer for about an hour.
4 roll the scooped truffles in your hands to form a ball. Place
the rounded truffles back in the freezer until the truffles are
ready to dip. drop the truffle ball into the dipping chocolate. Quickly coat the truffle with melted chocolate using a
dipping tool. remove the truffle using the dipping tool. tap
the dipping tool to allow excess chocolate to drip back
into the bowl. Use a spatula to slide the truffle onto a sheet
of parchment paper. stripe with melted white and dark
chocolate in a pastry bag (see page 67 for instructions).
Makes 40 pieces
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MoCha
Coffee infused with dark chocolate makes a sophisticated
truffle. espresso powder can be used instead of coffee
flavor. replace the coffee flavor with 1 tablespoon (15 g)
espresso powder. the finished candies are garnished
with a chocolate coffee bean. these decorative candies
can be found at candy supply stores. It is not a chocolatecovered coffee bean, which are typically too large for a
truffle, but simply a piece of coffee-flavored chocolate in
a coffee bean shape.
cream into a mixing bowl. add the salt and coffee flavor.
Whip on high for a few minutes until the cream holds
a soft to medium peak. spoon the whipping cream into
the center of the cooled chocolate. Gently fold the cream
into the chocolate. stir until the chocolate and cream are
thoroughly blended.
Place a chocolate coffee bean on top.
You Will need

1 tablespoon (15 ml) coffee flavor
40 chocolate coffee beans
Makes 40 pieces
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You Will need

1 pound (455 g) milk chocolate, chopped
teaspoon (3.9 ml) hot chili flavor
pound (340 g) milk chocolate for dipping
chili powder
Chili sPiCe
What makes these truffles intriguing is the creamy milk
chocolate center with a surprising spicy kick at the end.
Hot chili flavor, found at candy supply stores, is what
gives these truffles a hot punch.
cream into a mixing bowl. add the salt, vanilla, and
hot chili flavor. Whip on high for a few minutes until the
cream holds a soft to medium peak. spoon the whipping
cream into the center of the cooled chocolate. Gently fold
the cream into the chocolate. stir until the chocolate and
cream are thoroughly blended.

sprinkle chili powder on the top of the warm chocolate.
Makes 40 pieces
alternative Finishing Methods for Whipped truffles

traditionally, truffles are shaped into irregular balls and then rolled in cocoa powder. today, truffles are
often seen molded, piped into cups, or in elegant little sandwiches.
Use any of the truffle recipes to create the following
truffles. When piping the truffle mixture, use the truffle
mixture approximately 15 minutes after it is mixed. as
the mixture sets, the mixture becomes firm and will be difficult to pipe. do not place the truffle mixture in the refrigerator or it will be too stiff to pipe. On the flip side, the
156
warmth of your hands may also soften the truffle mixture

when piping. If the mixture seems to be softening, dip
your hands in ice water, then thoroughly dry. the caramel
truffle recipe, page 154, is best suited to pipe into candy
molds. It will not hold its shape for the truffle sandwiches
or truffle cups.
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truFFle sandWiChes
truffle piped between two disks of chocolate creates an
adorable chocolate sandwich. a chocolate transfer sheet
is used for additional color and detail. Because the truffle
mixture is exposed to the air, these truffles have a short
shelf life of three days.
1 Place the chocolate transfer sheet, textured side up,
on top of a larger sheet of parchment paper. Place a
silicone chablon mat on top of the transfer sheet. Melt
pound (225 g) candy coating or melt and temper
pound (225 g) chocolate. Pour the melted chocolate in an
L shape on two sides of the chablon mat.
2 drag a spatula with a long, thin blade diagonally across
the mat, spreading the chocolate.
4 Flip the chablon over again. Press on the backs of the

disks to remove each chocolate piece.
3 slide the parchment paper containing the chablon mat

and transfer sheet onto a cookie sheet, and place in the
refrigerator for 5 minutes, or until the disks are set. When
set, flip over the chablon so the transfer sheet is on top
and peel back the transfer sheet.
5 Fit a pastry bag with tip #6B. Fill the pastry bag with
freshly mixed whipped truffle. Hold the pastry bag at a
90-degre angle. Pipe the truffle onto one disk. Place a
second disk on top of the piped truffle.
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Molded PieCes
Using a candy mold will give your truffle a professional
presentation. Be sure the chocolate shell is thick enough
to prevent the truffle from seeping, but not too thick, or
the chocolate shell will overpower the truffle mixture. If
necessary, refer to the complete instructions for lining a
candy mold on page 41. the truffle can be piped into
the lined mold, or you can create a layered truffle by
piping another ingredient first, then piping milk, dark,
or white chocolate whipped truffle on top. shown is a
lined candy mold with raspberry icing fruit piped, then
dark whipped truffle is piped on top of the raspberry
icing fruit for a two-layer truffle.
1 Fill a disposable pastry bag with freshly mixed whipped
truffle. Cut the pastry bag tip so there is a " (1.3 cm)
opening. Hold the pastry bag at a 90-degree angle. Pipe
the truffle into a lined candy mold. seal the truffle with
melted chocolate. Place the filled mold in the freezer for 5
to 10 minutes, or until the truffle falls from the mold. add a
design with a contrasting color of chocolate following the
instructions on page 67.
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truFFle CuPs
Pipe truffle mixture into chocolate cups for a quick and
easy decorative truffle. the chocolate cups can be made
several weeks ahead of time or can be purchased at a
candy supply store. Use the whipped truffle mixture 15 to
30 minutes after it is mixed. If too much time has passed,
or if the whipped truffle mixture was chilled in the refrigerator, the mixture may be stiff and difficult to pipe. nuts
or chocolate decorations can be sprinkled on the truffle
mixture for a variety of truffle flavors.
1 Fit a pastry bag with tip #6B. Fill the pastry bag with
freshly mixed whipped truffle. Hold the pastry bag at a
90-degree angle. Pipe the truffle into the chocolate cup.
sprinkle with desired toppings.
Layered truffle
Create a two-layer truffle by piping another ingredient first, then

pipe milk, dark, or white chocolate truffle on top. shown is a
truffle cup with caramel piped in the cup, then the caramel is
covered with milk chocolate truffle.
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WhiPPed truFFle troubleshooting

the truffles dipped in Chocolate
there are Chocolate Chunks in the truffle
Chocolate chunks are caused when the chocolate sets too have streaks
quickly. Be sure to thoroughly fold all the chocolate into
the cream. Use a spatula with a rounded blade so that
it scrapes the bowl clean. the cream should be spooned
onto the chocolate, not the other way around. If the chocolate is poured into a cold bowl, the chocolate may instantly
begin to set. Chocolate chunks can also be caused by
overmixing the cream. the cream should be have a soft to
medium peak, but it should be creamy, not chunky.
streaks on the truffles chocolate shell are caused by

chocolate that has been contaminated with the truffle
mixture. as the truffle is dipped, some of the truffle mixture may mix with the dipping chocolate. to avoid this,
dip the truffle in and out of the chocolate as quickly as
possible. White streaks may also be caused by chocolate
that is not tempered properly or by water or steam mixing
with the chocolate.
the truffle Center is too soft
the Chocolate shell on the truffle

is Cracked
there are several reasons the truffle mixture may be soft.

If the cream is not whipped enough, the mixture will be
soft. If not enough time has passed to allow the mixture to
set, the mixture will be soft. Chocolate with a low viscosity
may cause the mixture to be soft. Unfortunately, manufacturers do not typically list the viscosity of chocolate, and it
is learned only by trial and error. a truffle mixture that is
too soft will still taste delicious, and can be piped into a
chocolate-lined mold. the mixture can also be placed in
the refrigerator to firm. When firm, scoop truffle balls. as
the truffle balls come back to room temperature, the mixture will become soft again, so keep them refrigerated.
the balls can be placed in the refrigerator to retain their
round shape. If the mixture is very soft, place the scoops
in the freezer.
the truffle Mixture is too stiff

there are several reasons why a truffle mixture may be
too stiff. If the cream was overbeaten, it may cause the
mixture to be stiff. Chocolate with a high viscosity may
cause the mixture to be stiff. the truffle mixture also stiffens over time. truffle mixture that has been refrigerated
may become too stiff.
It is difficult to repair a truffle mixture that is too stiff.
If the mixture is stiff, it wont affect making truffles into a
ball shape, but it will be difficult to pipe into chocolate
cups or onto disks for truffle sandwiches. simply scoop
the truffle into truffle balls or pinch a small amount and fill
a chocolate-lined candy mold.
160
If the chocolate shell has cracked, it is possible that the

truffle ball was too cold when dipped. allow the truffle
ball to come to room temperature if possible.
the truffle Mixture is leaking

When dipping round truffles, it is important that the ball
be coated completely. If there are any spots left uncoated,
the truffle will expand and leak. If the truffle was molded,
be sure the candy mold is thoroughly lined.
Ganache Centers
Chocolate combined with cream is called ganache.
a truffle is one type of ganache. this recipe makes
a ganache truffle that is rich, creamy, and dense.
Milk, dark, or white chocolate can be used. the
chocolate should be finely chopped to ensure it will
easily melt.
Varying the amount of cream will determine the consistency of the ganache. For a soft ganache, use 1 to 1
cups (235 to 355 ml) cream per 1 pound (455 g) of
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chocolate. Using a cup or more of cream will produce a

chocolate center that is nearly liquid when you bite into
it. Because the center is soft, it can be piped into molds,
or if squares of ganache are desired, the cut squares
should be placed in the refrigerator to harden for ease
in dipping. For a firm ganache, use to cup (120
to 175 ml) cream per 1 pound (455 g) of chocolate.
small amounts of cream may not melt the chocolate. the
ganache mixture can be placed over a pan of hot water
and whisked until the chocolate is thoroughly melted. the
ganache mixture can also be placed in the microwave. It
will only take a few seconds to heat the unmelted chunks.
Ganache is an emulsion, meaning the ingredients
used do not mix well. the chocolate and the cream may
want to separate, much like oil and vinegar. the ganache

centers tend to be slightly trickier to make than the
whipped truffles because of the emulsion. If the emulsion
is broken, or the chocolate separates, it can be repaired.
Instructions for broken emulsions are on page 164.
When the ganache is thoroughly mixed, it is poured
into a square pan and will set firm in a few hours. after
the ganache is firm, the bottom is coated with melted
chocolate for ease in dipping.
You Will need

1 pound (455 g) chocolate,
finely chopped
1 tablespoon (15 g) butter,
softened
1 cup (235 ml) heavy
whipping cream
2
2 teaspoons (10 ml) light

corn syrup
chocolate for dipping
basiC instruCtions
1 Line a 9" (23 cm) square pan with
parchment paper. set aside. Place
the finely chopped chocolate in a
large mixing bowl. Place the butter
on top of the chocolate and set the
bowl aside. In a heavy, 2-quart (1.9 L)
saucepan, combine the cream and
corn syrup. Bring to a boil. Pour the
hot cream and corn syrup over the
chopped chocolate and butter.
2 Blend the ganache, using a whisk.

3 Continue blending until the ganache
is shiny and creamy.
4 Pour the warm mixture into the pan.
spread the ganache evenly. tap
the pan against the work surface to
smooth the ganache.
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5 Place the pan of ganache in the refrigerator to set firm.

after an hour or two, use a spatula and loosen the sides of
the ganache that are not lined with the parchment.
6 Lift the parchment paper and remove the chilled ganache
from the pan.
7 Flip over the ganache and peel the parchment away from
the ganache.
8 Melt candy coating or melt and temper chocolate. spread
melted chocolate onto the bottom of the slab of ganache.
9 allow the chocolate to set. turn the slab of ganache over

so the chocolate is on the bottom. Cut the slab into squares.
10 Place a cut ganache square on a dipping fork with the
chocolate-coated side down. rest the dipping fork on the
side of a bowl with melted candy coating or melted and
tempered chocolate. spoon melted chocolate to coat the
cut ganache square. tap the dipping fork against the
bowl to allow excess chocolate to drip off the square.
Work very quickly when coating each ganache square. If
the squares are soft, place the square in the refrigerator
for ease in dipping.
Makes 64 candies
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Ganache tricks
When dipping ganache squares in chocolate, spoon chocolate onto the square, tap against the bowl, then quickly remove
the square from the melted chocolate. the warmth of the dipping chocolate may melt the ganache center, and the center
may drip into the bowl of melted chocolate, contaminating it.
It is important to get the center in and out of the chocolate as
quickly as possible. By the time you are halfway finished dipping, the dipping chocolate will likely have ganache mixture
throughout. avoid this by working with small amounts of chocolate at a time. For example, dip 15 ganache centers, then
dip 15 more using a bowl of fresh, noncontaminated chocolate. Ganache truffles that have been dipped in contaminated
chocolate may have white streaks on the chocolate shell, or the
shell will not be completely smooth.
After removing the slab of ganache from the pan, peel the
parchment paper off the ganache. If the parchment paper
sticks to the ganache, place the parchment and the ganache
in the freezer for about 15 minutes, then try again.
For an adult-flavored ganache, add liqueur to the hot cream.
try rum, brandy, or champagne for a liqueur-infused ganache
center. add 1 to 3 tablespoons (15 to 45 ml) of the desired
liqueur just before pouring the hot cream over the chocolate.
adding a liqueur will likely make the ganache center softer.
Use approximately to cup (120 to 175 ml) cream if a
liqueur is added.
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Fixing a broken ganaChe

eMulsion
When a ganache is broken, the water and fats separate much like vinegar and water. a properly blended
ganache should be smooth and shiny. a broken ganache
leaves an oily texture on the ganache surface. the consistency of a chocolate made with a broken ganache is
likely to be grainy instead of smooth and creamy. Follow
the step below to repair a broken ganache.
try this
If after mixing for a few minutes the ganache is still separating,

pour 1 to 2 tablespoons (15 to 28 ml) room-temperature milk
into the broken ganache. do not add heavy cream as it contains
too much fat.
1 Place the broken ganache in a saucepan and set aside.

Fill another saucepan approximately one-quarter full of
water. Heat the water on the stove until it is nearly simmering. Place the saucepan containing the broken ganache
on top of the saucepan with the hot water. stir vigorously
with a whisk to repair the ganache.
Modified Ganache Center recipes

the following recipes use the ganache center recipe as the base. additional ingredients and flavors are
infused to achieve an assortment of chocolates. the amount of cream may vary from the basic ganache
center recipe. The amount of cream can be adjusted. Add approximately 1 to 1 cups (235 to 355 ml)
cream for a soft, silky smooth ganache. For a firm, dense ganache center, use approximately to cup
(120 to 175 ml) cream. the more cream that is added, the softer and more difficult the center is to dip.
each recipe includes a suggestion for finishing the ganache squares. Be sure to read all instructions and
tips on pages 160 to 163 to ensure successful results. alternative techniques for finishing the ganache
centers can be used instead of dipped squares. For example, perhaps you would like to give a box of
all molded ganache chocolates. Follow the instructions on page 172 for alternative finishing techniques.
164
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MoCha
Using a dark chocolate with a high cocoa content, such
as 70 percent, will make these ganache centers dark
and full-bodied. Concentrated coffee flavor is used to
flavor the ganache, but espresso powder can be used
as a substitute. add the espresso powder with the cream
and corn syrup. the finished candies are garnished with
a chocolate coffee bean, available at candy supply
stores. these are not chocolate-covered coffee beans,
which are typically too large for a ganache piece, but
simply a piece of coffee-flavored chocolate in a coffee
bean shape.
set aside.
You Will need

1 pound (455 g) dark chocolate, finely chopped
1 tablespoon (15 g) butter, softened
1 tablespoon (15 ml) concentrated coffee flavor
2 teaspoons (10 ml) light corn syrup
1 pound (455 g) semisweet chocolate for dipping
64 chocolate coffee beans
2 Place the finely chopped chocolate in a large mixing

bowl. add the butter and coffee flavor to the chocolate.
In a heavy, 2-quart (1.9 L) saucepan, combine the cream
and corn syrup. Bring to a boil. Pour the hot cream and
corn syrup over the chopped chocolate, coffee flavor,
and butter. Blend the ganache, using a whisk. Continue
blending until the ganache is shiny and creamy. Pour the
warm mixture into the lined pan. spread the ganache
evenly. tap the pan against the work surface to smooth the
ganache. Place the pan of ganache in the refrigerator to
set firm. Lift the parchment paper and remove the chilled
ganache from the pan. Flip over the ganache and peel the
parchment away from the ganache. Melt semisweet candy
coating or melt and temper semisweet chocolate. spread
melted chocolate onto the bottom of the slab of ganache.
allow the chocolate to set. Cut the slab into squares.
3 set a cut ganache square on a dipping tool, with the
chocolate-coated side resting on the tool. rest the dipping
fork on the side of a bowl with melted semisweet candy
coating or melted and tempered semisweet chocolate.
spoon melted chocolate on top of the ganache to thoroughly coat. tap the dipping fork against the bowl to
allow excess chocolate to drip off the square. Work very
quickly. If the squares are soft, place them in the refrigerator for ease in dipping. Place a chocolate coffee bean on
the dipped ganache center.
Makes 64 candies
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rasPberrY/Fruit
add a layer of raspberry fruit puree on top of a rich, dark
chocolate ganache. Other icing fruits may be substituted.
1 Line a 9" square (23 cm) pan with parchment paper.
set aside.
2 Place the finely chopped semisweet chocolate in a large
mixing bowl. Place the butter on top of the chocolate.
3 In a heavy, 2-quart (1.9 L) saucepan, combine the cream
corn syrup over the chopped chocolate and butter.
4 Blend the ganache, using a whisk. Continue blending until

the ganache is shiny and creamy.
5 Pour the warm mixture into the lined pan. spread the
ganache evenly. tap the pan against the work surface
to smooth the ganache. Place the pan of ganache in the
refrigerator to set firm. Lift the parchment paper and remove
the chilled ganache from the pan. Flip over the ganache
and peel the parchment away from the ganache. Melt
semisweet candy coating or melt and temper semisweet
chocolate. spread melted chocolate onto the bottom of
the slab of ganache. allow the chocolate to set.
6 Flip the ganache slab over so the ganache is on the top

and the chocolate coating is on the bottom. spread a thin
layer of raspberry icing fruit on the set dark chocolate
ganache. Cut the ganache into squares.
You Will need

1 pound (455 g) semisweet chocolate, finely
chopped
1 pound (455 g) semisweet chocolate for dipping
Makes 64 candies
cup (112 g) raspberry icing fruit
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7 Place a cut ganache square on a dipping fork. rest the

dipping fork on the side of a bowl with melted semisweet
candy coating or melted and tempered semisweet chocolate. spoon melted chocolate to coat the cut raspberry
ganache square. tap the dipping fork against the bowl to
quickly when dipping each ganache square. If the squares
are soft, place them in the refrigerator for ease in dipping.
Place a chocolate texture sheet square on top of the warm
chocolate. allow to set for 15 to 20 minutes. Peel back the
texture sheet.
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CaraMel
a layer of satiny caramel combined with silky milk chocolate ganache creates an exquisite ganache center.
1 Line a 9" (23 cm) square pan with parchment paper. Set
aside. Place the finely chopped chocolate in a large mixing
bowl. Place the butter on top of the chocolate. In a heavy,
2-quart (1.9 L) saucepan, combine the cream and corn
syrup. Bring to a boil. Pour the hot cream and corn syrup
over the chopped chocolate and butter. Blend the ganache,
using a whisk. Continue blending until the ganache is shiny
and creamy. Pour the warm mixture into the lined pan.
spread the ganache evenly. tap the pan against the work
surface to smooth the ganache. Place the pan of ganache
in the refrigerator to set firm. When the ganache is firm,
pour the soft caramel onto the chilled ganache. Melt milk
chocolate candy coating or melt and temper milk chocolate. spread melted chocolate on top of the caramel. allow
the chocolate to set completely.
2 Lift the parchment paper and remove the ganache from the
pan. Flip over the ganache and peel the parchment away
from the ganache. Cut the slab into squares. Place a cut
ganache square on a dipping fork, with the chocolatecoated side resting on the fork. rest the dipping fork on the
side of a bowl with melted milk chocolate candy coating or
melted and tempered milk chocolate. spoon melted chocolate
to coat the cut caramel ganache square. tap the dipping fork
against the bowl to allow excess chocolate to drip off the
square. Work very quickly when dipping each ganache
square. If the squares are soft, chill them in the refrigerator for
ease in dipping. Place a chocolate transfer sheet, texturedside down, on top of the warm chocolate. allow to set for
15 to 20 minutes. Peel back the transfer sheet.
Makes 64 candies
You Will need

1 pound (455 g) milk chocolate, finely chopped
1 cup (225 g) Soft Caramel, (page 104)
1 pound (455 g) milk chocolate for dipping
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You Will need

cup (73 g) coarsely chopped almonds
deluxe nut
these ganache chocolates are sprinkled with a layer of
chopped nuts, then dipped milk chocolate. almonds are
used in this recipe, but other nuts taste delicious as well.
the pieces should be chopped fairly small, about the size
of a peppercorn. do not use finely ground nuts, or the
creaminess of the ganache will be lost. dark or white
chocolate may also be substituted for the milk chocolate.
1 Line a 9" (23 cm) square pan with parchment paper. Set
aside. Place the finely chopped chocolate in a large mixing
bowl. Place the butter on top of the chocolate. In a heavy,
2-quart (1.9 L) saucepan, combine the cream and corn
syrup. Bring to a boil. Pour the hot cream and corn syrup
over the chopped chocolate and butter. Blend the ganache,
using a whisk. Continue blending until the ganache is shiny
and creamy. Pour the warm mixture into the pan. spread
the ganache evenly. tap the pan against the work surface
to smooth the ganache. sprinkle the almonds uniformly
over the warm ganache. Place the pan of ganache in
the refrigerator to set firm. Lift the parchment paper and
remove the chilled ganache from the pan. Flip over the
ganache and peel the parchment away from the ganache.
Melt milk chocolate candy coating or melt and temper milk
chocolate. spread melted chocolate onto the bottom of the
slab of ganache. allow the chocolate to set. Cut the slab
into squares.
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2 Place a cut ganache square on a dipping fork, with the

chocolate-coated side resting on the fork. rest the dipping fork on the side of a bowl with melted milk chocolate
candy coating or melted and tempered milk chocolate.
spoon melted chocolate to coat the cut almond ganache
square. tap the dipping fork against the bowl to allow
excess chocolate to drip off the square. Work very quickly
when dipping each ganache square. If the squares are
soft, place them in the refrigerator for ease in dipping.
Makes 64 candies
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You Will need

1 pound (455 g) milk or dark chocolate, finely
chopped
2 recipes Easy Coconut (page 142) or 16 ounces
(455 g) coconut dough (available commercially)
1 pound (455 g) milk or dark chocolate for
dipping
cup (112 g) dessicated coconut
CoConut
a chocolate ganache layer combined with a chewy, tropical flavor is a candy that is sure to please coconut lovers.
Milk or dark chocolate can be used. the finished piece
will be taller than other ganaches in this chapter because
of the added coconut layer.

set aside. Place the finely chopped chocolate in a large
mixing bowl. Place the butter on top of the chocolate. In
a heavy, 2-quart (1.9 L) saucepan, combine the cream
corn syrup over the chopped chocolate and butter. Blend
the ganache, using a whisk. Continue blending until the
ganache is shiny and creamy. Pour the warm mixture into
the lined pan. spread the ganache evenly. tap the pan
against the work surface to smooth the ganache. Place the
pan of ganache in the refrigerator overnight to set firm.
2 Flatten the coconut center to be approximately " (6 mm)
thick. Gently press the coconut on top of the cold
ganache, filling the pan with a layer of coconut.
3 Melt milk or dark chocolate candy coating or melt and
temper milk or dark chocolate. spread melted chocolate
onto the bottom of the slab of ganache. allow the chocolate layer to set. Lift the parchment paper and remove the
chilled ganache from the pan. Flip over the ganache and
peel the parchment away from the ganache. Cut the slab
into squares.
4 Place a cut ganache square on a dipping fork, with the

chocolate-coated side resting on the fork. rest the dipping
fork on the side of a bowl with melted milk or dark chocolate candy coating or melted and tempered milk or dark
chocolate. spoon melted chocolate to coat the cut coconut
ganache square. tap the dipping fork against the bowl to
quickly when dipping each ganache square. If the squares
are soft, place them in the refrigerator for ease in dipping.
sprinkle with desiccated coconut.
Makes 64 candies
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You Will need

1 pound (455 g) white chocolate, finely chopped
2 teaspoons (10 ml) lemon icing fruit
2 teaspoons (10 ml) Key lime juice
1 teaspoon (5 ml) citric acid
1 pound (455 g) white chocolate for dipping
chocolate transfer sheets
tart and tangY

White chocolate blended with lemon fruit puree and key
lime juice creates a smooth and creamy tangy, citrus
candy. Citric acid is added to enhance the fruit flavors
and to increase tartness.
mixing bowl. Place the butter on top of the chocolate. In a
heavy, 2-quart (1.9 L) saucepan, combine the cream and
corn syrup. Bring to a boil. add the icing fruit, Key lime
juice, and citric acid. Pour the citrus hot cream mixture
over the chopped chocolate and butter. Blend the ganache, using a whisk. Continue blending until the ganache
is shiny and creamy. Pour the warm mixture into the lined
pan. spread the ganache evenly. tap the pan against the
work surface to smooth the ganache. Place the pan of
ganache in the refrigerator to set firm.
and tempered white chocolate. spoon melted chocolate to

coat the cut ganache square. tap the dipping fork against
the bowl to allow excess chocolate to drip off the square.
Work very quickly when dipping each ganache square.
If the squares are soft, place in the refrigerator for ease
in dipping. Place a chocolate transfer sheet, textured-side
down, on top of the warm chocolate. Let set for 15 to 20
minutes. Peel back the transfer sheet.
Makes 64 candies

from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt white candy coating or
melt and temper white chocolate. spread melted chocolate
onto the bottom of the slab of ganache. allow the chocolate to set. Cut the slab into squares. Place a cut ganache
square on a dipping fork, with the chocolate-coated side
resting on the fork. rest the dipping fork on the side of a
bowl with melted white chocolate candy coating or melted
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You Will need

teaspoon (2.5 g) ground ginger
teaspoon (1.3 g) ground cinnamon
1/8 cup (20 g) coarsely chopped candied ginger
ginger ganaChe
Milk chocolate combined with spicy ginger creates a surprisingly delicious and unique chocolate center. the ginger flavor is subtle but exciting. a small slice of candied
ginger garnishes the top of the candy.
mixing bowl. Place the butter, ginger, and cinnamon on
top of the chocolate. In a heavy, 2-quart (1.9 L) saucepan,
combine the cream and corn syrup. Bring to a boil. Pour
the hot cream mixture over the chopped chocolate, butter,
and spices. Blend the ganache, using a whisk. Continue
blending until the ganache is shiny and creamy. Pour the
warm mixture into the lined pan. spread the ganache
evenly. tap the pan against the work surface to smooth the
ganache. Place the pan of ganache in the refrigerator to
set firm.
ing or melted and tempered milk chocolate. spoon melted

chocolate to coat the cut ginger ganache square. tap the
dipping fork against the bowl to allow excess chocolate to
drip off the square. Work very quickly when dipping each
ganache square. If the squares are soft, place them in
the refrigerator for ease in dipping. Place a small slice of
crystallized candied ginger on top of the warm chocolate.
Makes 64 candies

from the pan. Flip over the ganache and peel the parchment away from the ganache. Melt milk chocolate candy
coating or melt and temper milk chocolate. spread melted
chocolate onto the bottom of the slab of ganache. allow
the chocolate to set. Cut the slab into squares. Place a cut
ganache square on a dipping fork, with the chocolatecoated side resting on the fork. rest the dipping fork on
the side of a bowl with melted milk chocolate candy coat-
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alternative Finishing
Methods for Ganache
Centers
Ganache candies are typically cut into squares.
the following instructions describe how to make
your chocolate designs more versatile. Change
the simple square into a cut shape to match a
theme, pipe the mixture in a chocolate-lined candy mold for a professional design, or make traditional round truffle balls.
Cut shaPes
1 Follow the instructions for the ganache recipe of your choice.
2 Pour the mixture into a 9" (23 cm) square pan lined with
parchment paper. Place the ganache in the refrigerator to
set for several hours.
3 When the ganache is cool and firm, remove the ganache
from the pan and peel back the parchment. Coat the
bottom with melted candy coating or melted and tempered chocolate.
4 When the bottom chocolate is set, turn over the slab of

ganache. Use a cookie cutter to cut shapes. Place the
ganache shape on a flat dipping fork. spoon melted and
tempered milk chocolate or melted milk chocolate candy
coating over the ganache center. slide the ganache piece
onto parchment paper. add a design with a chocolate
transfer sheet. allow to set.
ganaChe truFFles
1 Follow instructions for the ganache recipe of your choice.
Instead of pouring the mixture into a lined 9" (23 cm)
pan, pour the mixture into a mixing bowl. allow several
hours for the ganache to set. Use a small cookie scoop to
scoop even portions. Place the portioned ganache on a
sheet of parchment.
2 roll the ganache into a ball. If the ganache seems crumbly,
pinch to compact the ganache.
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3 roll the ball quickly. Place the ball on a sheet of parchment. allow the ball to set for a few hours or overnight
to firm. Place the ganache ball on a dipping fork. spoon
melted and tempered chocolate or melted chocolate candy
coating over the ganache center. slide the ganache piece
onto parchment paper to set. Work quickly, or the ganache
mixture may melt and mix with the dipping chocolate. If
the chocolate is contaminated with the ganache, the balls
may set with white streaks. the dipping chocolate may also
become chunky and the dipped ball will not be smooth.
roll in chopped nuts or cocoa powder.
Molded ganaChe
1 Follow the instructions for the ganache recipe of your
choice. Instead of pouring the mixture into a lined 9" (23
cm) pan, pour the mixture into a pastry bag fitted with a
#12 pastry tip. Pipe the ganache mixture into a chocolatelined candy mold. see page 41 for complete instructions
on how to make molded candies with a filling.
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ganaChe troubleshooting
the ganache has Chunks of Chocolate
Chunks of chocolate are caused by not thoroughly
incorporating the cream with the chocolate. If the cream
does not melt all the chocolate, place the bowl in the
microwave, heating for a few seconds at a time until the
chocolate is melted.
the ganache Center is too soft

the viscosity (or thickness) of chocolates will vary according to the manufacturer. Chocolate with a low viscosity
may cause the mixture to be soft. Unfortunately, manufacturers do not typically list the viscosity of chocolate,
and it is learned only through trial and error. a ganache
mixture that is too soft will still taste delicious. the toosoft mixture can be piped into a chocolate-lined mold. If
making a ganache slab and the mixture is too soft to dip,
place the slab in the freezer for a couple of hours instead
of the refrigerator to chill and firm. When the ganache
is firm, cut into squares. Place the cut squares back in
the freezer until ready to dip. remove a square at a time
from the freezer when dipping. If rolling the ganache into
balls instead of a slab of ganache, place the ganache in
the refrigerator until chilled and firm. When firm, scoop
ganache balls. as the ganache comes back to room temperature, the mixture will become soft again. the balls
can be placed in the refrigerator to retain their round
shape. If the mixture is very soft, the scoops can be
placed in the freezer. remove one ball from the freezer.
Quickly roll the mixture in your palms to round the ball.
dip into melted chocolate. If more ganache will be made
174
using the same chocolate, add less cream the next time
ganache is made.
the ganache Mixture is too stiff

the viscosity (or thickness) of chocolates will vary according to the manufacturer. Chocolate with a high viscosity
may cause the mixture to be stiff. Luckily, ganache that
is too stiff will be easier to dip and will still taste delicious. If you plan to make more ganache using the same
chocolate, next time add more cream than is called for
in the recipe.
the dipped ganache has streaks

streaks on ganache that has been dipped in chocolate
may be caused by chocolate that has been contaminated
with the ganache mixture. as the center is dipped, some
of the ganache mixture may fall into the dipping chocolate. to avoid inadvertently adding ganache mixture to
the dipping chocolate, dip the center in and out of the
chocolate as quickly as possible. White streaks may also
be caused by chocolate that is not tempered properly.
White streaks can also occur when water or steam mixes
with the chocolate.
the ganache Center is grainy

a grainy texture is typically caused by the emulsion
breaking. If the ganache center has not been dipped in
chocolate, the ganache may be repaired. see page 164
to learn how to repair a broken ganache.
tHe COMPLete PHOtO GUIde tO Candy MaKInG
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shelF liFe, storage,

and giFt giving
the shelf life of ganache and truffles varies depending
on how the ganache or truffle is finished. If the truffle or
ganache is completely covered in chocolate, they should
remain fresh for up to two weeks. If the ganache or truffle
is exposed to air, it has a short shelf life of three days. the
truffle or ganache mixture will keep for up to two weeks
if stored in the refrigerator. therefore, if making truffles or
ganache and rolling them in cocoa powder or nuts, the
truffle or ganache mixture can be made ahead of time,
and then rolled into balls no more than three days before
serving. If the truffles or ganache will be dipped in melted
chocolate, they can be rolled into balls and dipped up to
two weeks before serving.
Finished truffles keep best when left at room temperature. Placing the truffles or ganache in the refrigerator will
extend the shelf life of truffles if they are not covered in
chocolate, but the truffles may become grainy or sticky.
If wanting a longer shelf life, place the truffles in an airtight container in the refrigerator. after removing the container from the refrigerator, allow the truffles to come to
room temperature before opening the container. Finished
truffles and ganache centers can be frozen. to freeze
truffles, follow proper freezing instructions on page 19.
truffles and chocolate centers are a delectable treat
when served at gatherings. an arrangement of truffles
served at a dessert table adds elegance and allows
guests to indulge at their leisure. a small favor box with
two truffles serves as a lovely take-home favor or as a fun
place setting.
truffles are the ultimate gift for chocolate lovers.

theyre even better when presented in an elegant box
with decorative ribbon. a candy box with inserts sized
for truffles or ganache squares makes it easy to neatly
pack the truffles. For best results, pack the truffles just
before giving, especially if the truffle mixture is exposed,
such as truffle sandwiches, truffle cups, or truffles dipped
in nuts or cocoa powder. strong flavors, such as peppermint, may permeate and cause all the truffles to incorporate the peppermint flavor. If the truffles are dipped in
chocolate it is less likely the flavor will spread.
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M a r s h M a l l o w,
D i v i n i t y, a n D M i n t s
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omemade marshmallow can be added
to recipes to make rocky road candies, and

caramel or peanut butter and marshmallow patties, or it can be used as a delicious treat on its
own. homemade marshmallow is so delicious,
you wont want to purchase store-bought
again! this section includes instructions to
make simple squares of marshmallow to cut
and roll in sugar, dip in chocolate, or mold
to create shaped pieces. also included in
this section is an easy recipe to make fresh,
creamy, marshmallow cream, and you will
learn how to make the classic candy divinity,
which is a cross between marshmallow and
a cream center. this section also includes
several recipes for mints to serve after dinner
or at weddings and parties.
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You Will Need

21/4 cups (535 g) invert sugar, divided
41/2 tablespoons (67 ml) dried egg whites
21/4 cups (535 ml) light corn syrup
Marshmallow Cream
Marshmallow cream may be purchased from grocery stores, but homemade is fresh, creamy, and
easy to make.
there are a few recipes throughout this book that use

marshmallow cream as an ingredient. For superior finished candies, use marshmallow cream made from
scratch. invert sugar and dried egg whites are specialty
ingredients used to make marshmallow cream and can
be purchased from candy supply stores. invert sugar can
also be made from a recipe, page 212. Because the
eggs are not cooked, dried egg whites are used.
1 in a mixing bowl, combine 11/8 cups (265 ml) of the invert
sugar with the egg whites. with an electric mixer, whip at
low speed to blend ingredients. set aside.
2 in a saucepan, combine the remaining 11/8 cups (265 ml)

invert sugar and the corn syrup. heat to 210F (100C).
turn the electric mixer containing the invert sugar and egg
white mixture on low speed. slowly add the heated syrup
to the egg white mixture.
3 when all the ingredients are incorporated, beat on high
for approximately 10 to 15 minutes until light and fluffy.
add the vanilla. store in a covered container at room
temperature and use in any recipe calling for marshmallow cream.
Makes 31/2 quarts (3.3 l)
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Marshmallow
there is no comparison to homemade marshmallow. this is an easy recipe used to make rocky
road candy, marshmallow-shaped pieces, marshmallow for hot chocolate, or as an ingredient for
the best tasting smores.
it is important to follow the recipe instructions closely
and work quickly once the mixture is removed from
the heat. Before you start, read through Marshmallow
troubleshooting on page 185. after the marshmallow is
made, it needs to be rolled in sugar or dipped in chocolate to keep the marshmallow pieces from sticking to one
another. to try something out of the ordinary, make some
delicious flavored marshmallows. replace the vanilla flavor with your favorite extract. some of my favorites are
peppermint, raspberry, and cappuccino.
basic iNstructioNs
1 Generously butter a 9" x 13" (23 x 33 cm) pan. in a mixing bowl, soak the gelatin in 1/4 cup (60 ml) of the water.
2 In a saucepan, combine the remaining 1/4 cup (60 ml)
water, granulated sugar and invert sugar. heat to 210F
(99C). Pour the hot syrup into the gelatin, beating slowly.
3 Gradually add the corn syrup and vanilla. turn the mixer
on medium-high speed and whip until the marshmallow is
fluffy, white, and doubled. the marshmallow should have

a soft peak when the beater is lifted.
4 Pour the marshmallow into the buttered pan.
(continued)
4
You Will Need

2 tablespoons (30 g) unflavored gelatin
1/2 cup (120 ml) water, divided
3/4 cup (175 ml) invert sugar
1/2 teaspoon (2.5 ml) vanilla extract
m a r s h m a l l o w, D i v i n i t y, a n D m i n t s
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5 Use a spatula with a thin blade to evenly spread the

marshmallow.
6 allow the marshmallow to set (uncovered) for several hours
or overnight. Butter the blade of a dough cutter. loosen
the sides of the pan with the dough cutter. spray the work
surface with cooking spray. remove the marshmallow from
the pan and place it on the sprayed work surface.
7 Use the buttered dough cutter to cut the marshmallow in

squares. Keep the dough cutter buttered to prevent the
marshmallow from sticking. roll the squares in powdered
sugar to prevent the squares from sticking to one another.
the mixture can be divided and colored and/or flavored
for variety. work quickly or ask for a couple of extra helpers to keep the gelatin from setting. replace the vanilla
with your favorite extract or concentrated flavor. if using
a concentrated flavor, reduce the amount by one-third or
add to taste. For chocolate marshmallows, add 1/2 cup
(60 g) cocoa powder at the same time the corn syrup and
vanilla are added. roll the cut marshmallows in cocoa
powder.
Makes 80 pieces
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sugared MarshMalloWs
Dip squares of marshmallows in various shades of colored
sanding sugar instead of powdered sugar for marshmallows with sparkle and a bit of crunch. the sugar prevents
the marshmallows from sticking to one another.
1 Place cut squares of marshmallow in a bowl of colored
sugar. roll the square in the sugar until the marshmallow
is coated.
chocolate-coated
MarshMalloW
instead of rolling the marshmallows in powdered sugar
or sanding sugar, marshmallow can be dipped in melted
candy coating or melted and tempered chocolate. For
additional flavors and textures, garnish the dipped marshmallow with pecans, crushed peppermint, or toasted
coconut. add the garnish immediately after dipping.
1 Melt milk or semisweet chocolate candy coating or melt

and temper milk or semisweet chocolate. immerse the cut
marshmallow squares in the melted chocolate. lift out of
the chocolate using a dipping tool. slide the marshmallow
off the tool and place on parchment paper to set.
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MarshMalloW shapes
Use a cookie cutter to cut marshmallow into shaped
pieces for special holidays or parties. the cut pieces can
be rolled in powdered sugar or colored sanding sugars,
or dipped in melted chocolate. Use a 2" to 3" (5 to 7.5 cm)
cutter for larger-size marshmallows to place in cups of
hot chocolate.
1 Follow the instructions for making marshmallows and
spreading them in a pan (page 179).
2 Generously spray a cookie cutter with cooking spray. after
the marshmallow has set and been removed from the pan,
use the sprayed cookie cutter to cut shapes.
3 roll the cut shapes in powdered sugar or sanding sugar,
or dip in melted chocolate following the directions on
page 181.
waste not
Use leftover marshmallow scraps mixed with chocolate and

pecans and drop in mounds or spoon into molds for quick
rocky road candy.
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Molded MarshMalloW
Create fun shapes with marshmallow. instructions shown
use lightweight, plastic three-dimensional candy molds.
these types of molds are inexpensive, making them practical for home candy makers. the flat molds are cut so
they can be turned into a three-dimensional mold. the
molds typically have notches in them so the cut molds
can be aligned perfectly. Molds that are not three dimensional, silicone molds, and polycarbonate molds can also
be used. whichever mold is used, be sure to thoroughly
spray the molds with cooking spray. when molding, it
is important to have several molds. the marshmallow
shapes take at least a couple of hours to firm in their
mold. it is wise to have a buttered pan ready to spread
remaining marshmallow once all the molds are filled.
when filling the molds, it is helpful to fill two or three
bags and have someone assist with piping marshmallow
into the molds. secure the ends of the filled bags with a
rubber band or twist tie to prevent the sticky marshmallow
from exploding out of the end of the bag. An 18" (46 cm)
large, disposable bag is ideal for filling the molds. the
inexpensive bags make clean-up easy.
1 if the mold is three-dimensional, cut the mold apart.

2 Cut out a hole in the bottom of both sides of the mold.
3 Generously spray candy molds with cooking spray.
Put the three-dimensional molds together. Clamp tightly
using clips.
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4 insert the clipped molds into a block of styrofoam with the

cut opening upright to keep the molds standing.
6 allow the filled molds to set for a few hours. remove the
clips and take apart the mold. Peel the marshmallow from
the molds.
5 Fit an 18" (46 cm) pastry bag with tip #1A. Follow the
recipe for the marshmallow on page 179. as soon as
the mixture is made, spoon the marshmallow into a large
pastry bag. insert the tip of the filled bag as far down
into the mold as possible. Pipe the marshmallow into the
molds. Use the end of a brush to manipulate and push
the marshmallow if the marshmallow doesnt flow into all
areas of the mold cavity.
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7 roll the molded pieces in powdered sugar or

sanding sugar.
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shelf life, storage, aNd

gift giviNg
MarshMalloW
troubleshootiNg
Marshmallow is dense and
Not light and airy
the marshmallow should have visible air pockets and
should be light and airy when you bite into it. if it does
not, the marshmallow may not have been whipped
enough. Be sure to whip the marshmallow on high speed
using a heavy-duty mixer for 10 to 15 minutes. Pouring
the mixture onto the gelatin if the mixture is hotter than
212F (100C) may damage the gelatin and also cause
the marshmallow to be too dense.
Marshmallow is too stiff

to spread into a pan
if the marshmallow is too stiff to spread in the pan or
pipe into molds, it may have been whipped too long and
the gelatin has begun to set. the marshmallow should be
whipped until it is nearly doubled and should slowly drip
off the beater when the beater is lifted. if the mixture is
too stiff to spread, dampen your hands with water and
use them to spread the stiff marshmallow.
Marshmallows will keep for four to six weeks when packed

in an airtight container.
Marshmallow is very sticky and will stick to anything
it touches unless it is coated with chocolate or rolled in
sugar. after the marshmallow is dipped in chocolate or
rolled in sugar, place the pieces in an airtight container
or the marshmallow will dry out quickly.
Marshmallow will keep for several hours when left
at room temperature. Bowls of sugar bunnies and eggs
make nice centerpieces at spring parties. take your fall
and winter parties to the next level with a hot chocolate
bar. Containers filled with various flavors of homemade
marshmallows make a hot chocolate bar extra special.
impress guests with homemade marshmallows in fun
shapes to use over open fires for the gooiest and most
delicious smores theyve ever had! homemade marshmallows are much more gooey than the store-bought
variety. watch carefully if cooking them over a fire,
because they drip off the stick easily.
squares of marshmallow placed in a cellophane bag
then set in a fun mug are a perfect, inexpensive gift. add
an extra touch and cut the marshmallow into shapes to
coordinate with the mug.
Marshmallow is too sticky

By its very nature, marshmallow is very sticky. Make sure
to generously spray all pans and molds with cooking
spray or heavily butter the pan. the cutting tools should
be sprayed or buttered. if covering a pan of marshmallow with plastic wrap, do not let the plastic wrap touch
the marshmallow. it is okay (and actually best) to let
marshmallow air-dry and cure at room temperature for
a few hours. after several hours, the marshmallow can
be cut and dipped in powdered sugar, colored sanding
sugars, or melted chocolate to keep the marshmallows
from sticking together.
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You Will Need

1 recipe Marshmallow (page 179)
1 pound (455 g) Caramels (page 104)
or commercial block
11/2 pounds (675 g) milk chocolate
1 cup (145 g) peanuts, chopped
MarshMalloW caraMel
pat t i e s
Caramel and marshmallow layered and then coated
with chocolate and peanuts is a delicious combination.
homemade marshmallow is prepared, then caramel is
poured onto the marshmallow. the weight of the caramel
makes the light and airy marshmallow dense, adding a
nice combination of the textures. the homemade Buttery
Caramels recipe or a block of commercial caramel can
be used. if the homemade caramel is used, it should be
made ahead, allowed to completely set, then warmed
before pouring onto the marshmallow. when melting, the
caramel should be warm and gooey, not bubbling.
1 Prepare homemade marshmallow in a buttered 9" x 13"

(23 x 33 cm) pan following the instructions on page 179.
allow the marshmallow to set up completely. Place the
caramel in a microwave-safe bowl. heat for 30 seconds.
stir. heat for 20 more seconds. stir. Continue heating every 20 seconds until the caramel is melted. Pour the warm
caramel onto the prepared marshmallow.
2 Use a spatula to evenly spread the caramel, spreading
nearly to the edge. allow the caramel to cool.
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3 Use a buttered dough cutter to loosen the sides of the

marshmallow-caramel layers.
5 Melt milk chocolate candy or coating or melt and temper

milk chocolate. Dip each square into the melted chocolate.
Place the dipped squares approximately 2" (5 cm) apart
on a parchment-lined sheet.
4 lift the marshmallow caramel from the pan and set on a

sheet of parchment paper. Cut into 11/2" (3.8 cm) squares
using a buttered dough cutter. if the mixture begins to stick
to the cutter, butter the cutter again. after the squares are
cut, be sure they are not touching one another, or they will
begin to stick together.
6 Melt milk chocolate candy or coating or melt and temper

milk chocolate. add chopped peanuts so the mixture is
very thick with peanuts. spoon the chocolate peanut mixture on top of the dipped marshmallow-caramel squares.
allow to set.
Makes 80 pieces
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Divinity
You Will Need
Divinity is a candy that is smooth and creamy with

a light texture. it is somewhat of a cross between
1/2 cup (120 ml) water
candy fondant and marshmallow. Divinity can be
1/4 teaspoon (1.3 g) salt
tricky to make if proper steps and instructions are
2 egg whites, at room temperature
not taken. a good mixer and a day with low humidity are necessities when making this candy. timing

1/2 cup (55 g) chopped nuts, optional
is another key factor with this candy. it important

that the egg whites are beaten and ready to go at
the same time the syrup reaches 248F (120C).
Make sure all utensils and the mixing bowl are
free of grease. work fast when scooping mounds.
Divinity sets quickly. if the spoon is sticking when
spooning mounds, dip the spoon in hot water before scooping. Pecans, walnuts, or your favorite
nut can be sprinkled onto the divinity if desired.
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1 Combine the sugar, corn syrup, water, and salt in a heavy

3-quart (2.8 l) saucepan. Cook and stir until the sugar dissolves and the mixture comes to a boil. insert a thermometer
and cook to 248F (120C). Meanwhile, when the mixture
reaches 230F (110C), beat the egg whites in a 4- or
5-quart (3.8 or 4.7 L) mixing bowl until stiff peaks form.
3 increase the speed to high and continue beating. add

the vanilla. Continue beating for a few minutes until the
mixture begins to lose its gloss and soft peaks form.
2 When the syrup reaches 248F (120C), pour the syrup

in a thin stream over the beaten egg whites, beating constantly with the mixer on medium speed.
4 immediately drop by teaspoons (5 g) onto a silicone mat or

parchment paper. if the mixture spreads into a puddle, whip
a little longer. the scooped mounds should hold their shape.
sprinkle with nuts if desired. allow the divinity to dry for a
few hours before serving. if the candy will not be served
for a day or two, place the divinity in an airtight container.
Makes 50 pieces
shelf life
Divinity is best eaten within a day or
two of making. store the divinity in an
airtight container at room temperature.
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Mints
Mints vary slightly in flavor and texture. after-dinner mints should be creamy with a minty flavor. Cream
cheese gives a slight tang to the mint flavor. Butter mints have a combination of flavors for a delicious,
unique mint. Mints made with candy coating are made in candy molds, allowing you to choose from
dozens of designs and shapes to match the theme of your event or party. Bavarian mints are creamy and
melt in your mouth.
creaM cheese MiNts
this is a classic mint recipe that is popular to serve
at weddings. the cream cheese mint is creamy and
tangy. Flexible candy molds made of silicone or rubber
should be used to ensure the mint will easily fall from
the mold. Food color may be added during the mixing process or kneaded in after all the ingredients are
thoroughly blended.
You Will Need

1/2 cup (100 g) granulated sugar
3 ounces (110 g) cream cheese, softened
21/2 cups (412 g) powdered sugar, divided
food color
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shelf life
Place the mints in an airtight container in single layers with parchment between. Keep mints for up to
two weeks in the refrigerator until
the day the mints will be served.
allow the mints to come to room
temperature before opening the container. Cream cheese mints can be
left out for a few hours. they may
form a crust on the outside, but will
remain creamy on the inside.
2
4
1 Place the granulated sugar in a

small bowl and set aside. Put the
cream cheese in a large mixing
bowl. Beat the cream cheese with
11/2 cups (300 g) of the powdered
sugar until creamy. add peppermint
oil and a few drops of color.
2 Pour the remaining 1 cup (112 g)

of powdered sugar in a mound
on the work surface. remove the
cream cheese mixture from the
mixing bowl and place in the powdered sugar mound. Combine the
powdered sugar and cream cheese
mixture with your hands until all of
the powdered sugar is thoroughly
blended with the cream cheese.
4 Press the mixture into a rubber or
silicone candy mold. remove any
excess candy.
3 Pinch a small piece of the cream

cheese mint mixture and roll into a
ball. roll the ball in the granulated
sugar.
5 turn the mold over and gently flex to

let the candy fall from the mold.
Makes approximately 75 1" (2.5 cm)
pieces
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You Will Need

83/4 cups (986 g) powdered sugar
1/2 cup (112 g) butter, melted
5 to 6 tablespoons (75 to 90 ml) cold water
10 drops cinnamon oil
1 teaspoon (5 ml) butter flavor
food color
1/2 cup (100 g) granulated sugar
butter MiNts
this recipe has three flavors for a delicious, unique mint.
silicone or rubber molds should be used so the candy
easily releases. these mints will crust on the outside, but
have a creamy center.
192
1 in a large bowl combine the powdered sugar, butter,

water, cinnamon oil, peppermint oil, and butter flavor.
2 stir the mixture until it forms coarse crumbs.
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3 on a smooth, dry surface, knead the mixture until it is

smooth and the consistency of pie dough. if the mixture is
too crumbly, add a drop or two of water.
4 Knead in food color.
5 when there are no longer streaks of color, pinch a small

piece and roll into a ball. roll the ball in the granulated
sugar. Press the mixture into a rubber or silicone candy
mold. remove any excess candy.
6 turn the mold over and gently flex to let the candy fall
from the mold. allow the mints to rest at room temperature
for 2 to 4 hours.
shelf life
after the mints have rested, layer the butter mints in an
airtight container. Place parchment paper between layers. Keep the container at room temperature for up to
four weeks.
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caNdY coatiNg MiNts

Candy coating mints use inexpensive, clear plastic candy
molds and create shapes in party themes. Monograms,
roses, and hearts are popular for weddings. Candy
molds with simple shapes such as a round swirl or a
rectangle are practical to keep on hand for any occasion. Peppermint oil is the most popular flavor for the
mints, but spearmint or wintergreen may be used instead.
Paramount Crystals may be added to make mints extra
creamy. the addition of coloring in the chocolate may
cause the candy coating to thicken. Paramount Crystals
help thin the candy coating. the recipes suggests 1 tablespoon (15 g) of Paramount Crystals. add more if the
candy coating is still too thick.
You Will Need

1 pound (455 g) candy
coating
2 squeeze the candy into the cavities

of a clean, dry mold. Do not overfill.
the candy should come to nearly the
top without overflowing the cavity.
1 tablespoon (15 g)
Paramount Crystals
oil-based food color
194
1 Melt the candy coating. stir in the

Paramount Crystals and peppermint
oil. add food color if desired. Pour
the melted candy coating into a
squeeze bottle.
3 when the cavities are full, tap the

mold against the work surface to
even the candy and to get rid of
air bubbles. Place the mold in the
freezer for a few minutes.
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tWo-toNe MiNts
to add details to the mints with a contrasting color, melt a small amount
of candy coating and paint the mold before filling it with the mint-flavored
candy coating. instead of using a bowl of candy coating and a brush to
paint the details, use candy writers, which are tubes filled with melted candy
(see page 28).
1 Melt a small amount of candy coating in a color that contrasts with the
main color of the mint candy coating. Paint the details of the mold with
the melted candy.
2 let the details set at room temperature. Continue making the mints following the
instructions for Candy Coating Mints on page 194.
4 Place a towel on the work surface.

when the candy feels cold and
the mold is cloudy, remove the
mold from the freezer. Gently flex
the mold to release the candy. the
candy should easily fall from the
mold and the pieces should be
shiny. if not, leave the mold in the
freezer a little longer.

pieces.
shelf life
pearl MiNts
layer the mints in an airtight container

with parchment paper between each
layer. store the mints at room temperature for up to four weeks.
add a pearl shimmer to Candy Coating Mints with edible pearl dusting powder. lay the mints close together on a sheet of parchment paper. Brush the
pearl powder on the mints using a brush with very soft bristles. one small jar
of dust will cover a couple hundred small mints. Collect excess dust on the
parchment paper and place back in the jar.
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l aY e r e d M i N t s
timing is crucial when making these mints. if too much
time passes and the chocolate layer sets up before the
second (or third) layer is spread, the layers will come
apart when cut. if not enough time is allowed, the chocolate layers will blend, or the layers will not be even.
Paramount Crystals are added to the candy coating. the
crystals make the mints creamy and also help bind the
mints together.
1 Line a 12" x 17" ( 30.5 x 43 cm)

sheet tray with parchment paper.
Melt 1 pound (455 g) of the
semisweet candy coating or melt
and temper 1 pound (455 g) of real
semisweet chocolate. if using candy
coating, add 1 tablespoon (15 g)
Paramount Crystals. stir until the
crystals are melted. spread the
chocolate evenly on the lined
sheet tray.
2 tap the pan against the work surface to smooth the chocolate.
3 Melt 1 pound (455 g) light green

candy coating or melt and temper 1
pound (455 g) real white chocolate
and add a few drops of green food
color. if candy coating is used, add
2 tablespoons (30 g) Paramount
Crystals to the green chocolate. stir
until the crystals are melted. add the
peppermint oil. when the semisweet
chocolate is nearly set, spread the
green chocolate evenly over the first
layer. tap the pan against the work
surface to smooth the chocolate.
You Will Need

2 pounds (900 g) semisweet chocolate, divided
2 to 4 tablespoons (30 to 60 g) Paramount
Crystals, divided
1 pound (455 g) light green candy coating or
white chocolate
green food color, if using white chocolate
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Clean Cut
it is likely that there will be some broken

pieces when the mints are cut. to avoid
this, use a knife instead of a pizza cutter. simmer water in a saucepan. Place
a chefs knife in the simmering water.
remove the knife from the water and
quickly dry. Use the hot knife to carefully
cut through the layered mints.
4 Melt the remaining 1 pound (455

g) semisweet candy coating or melt
and temper 1 pound (455 g) real
semisweet chocolate. add 1 tablespoon (15 g) Paramount Crystals.
when the green chocolate is nearly
set, spread the semisweet chocolate
evenly over the second layer.
6 remove the candy from the pan.

Peel away the parchment paper.
7 Cut the mint into pieces using a
pizza cutter.
shelf life
layer the mints in an airtight container with parchment paper between
each layer. store the mints at room
temperature for up to four weeks.

pieces
5 allow the candy to set for an hour

or so. Use a dough cutter to loosen
the candy from the sides of the pan.
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You Will Need

41/2 cups (394 g) dry fondant
21/2 tablespoons (45 ml) light corn syrup
1 cup (235 ml) evaporated milk
1/2 teaspoon (2.5 ml) invertase
11/4 pounds (560 g) dark or semisweet chocolate
b ava r i a N M i N t s
these melt-in-your-mouth mints are almost fudge-like in
consistency. these mints look especially nice wrapped in
pretty colored foils.
198
1 in a mixing bowl, combine the dry fondant, corn syrup,

evaporated milk, invertase, and peppermint oil. Beat on
high speed using an electric mixer for 12 to 15 minutes.
Meanwhile, line a 9" (23 cm) square pan with parchment paper.
2 Melt the chocolate. Gradually add the melted chocolate

to the dry fondant mixture. Beat at medium speed until
the ingredients are incorporated. after the ingredients are
incorporated, whip at high speed for
30 seconds.
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3 Pour the mixture into the 9" (23 cm) pan.
4 Use a spatula with a thin blade to evenly spread the mints.

5 allow the mixture to set for several hours. Use a dough cutter to loosen the candy from the sides of the pan. remove
the parchment and the candy from the pan. Use a pizza
cutter to cut the mints into pieces.
shelf life
the mints can be made several days ahead, but they will
dry out if they are not tightly wrapped. wrap the mints in
foil or place the mints in an airtight container in a single
layer. add layers with parchment paper between each.
store the mints at room temperature for up to two weeks.
if the mints are wrapped in foils, place the wrapped mints
in an airtight container and store at room temperature for
up to two weeks.
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Miscellaneous
candies
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he following section contains miscella-
neous candies that are unique in preparation

and flavor from any other candy in the book.
candies include marzipan, pralines, sugarcoated nuts, maple candy, sugar chews, citrus
peels, and more.
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southern Pralines
Pralines are a candy that differ from most because
the desired texture is somewhat sugary. Many will
argue whether a praline should be chewy or firm.
southern pralines from new orleans are typically
creamy and firm, while Texas pralines are most often chewy. Below is a recipe for my favorite, new
orleansstyle pralines. This recipe creates a firm,
sugary confection with a rich and nutty flavor.
Pralines are best eaten within a day or two. an
ice cream scoop is used as an efficient method of
scooping the warm pralines.
You Will Need

1

2 cups (200 g) large whole pecans, toasted
1 cup (235 ml) buttermilk
1 teaspoon (5 g) baking soda
1 cup (225 g) light brown sugar
1 in a large mixing bowl, combine the butter, vanilla, salt,

and pecans. set aside. in a 4-quart (3.8 l) saucepan,
combine the buttermilk and baking soda. stir in the sugars.
cook over medium heat, stirring constantly, until the mixture boils.
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2 When the mixture boils, put in a thermometer. cook to

236F (113C). Remove the pan from the heat. Allow the
mixture to cool for a couple of minutes undisturbed until
the praline mixture reaches 212F (100C).
3 Remove the thermometer. Pour the hot syrup into the mixing bowl containing the butter, pecans, vanilla, and salt.
stir vigorously to incorporate all the ingredients.
4 continue stirring for a couple of minutes until the mixture
thickens, lightens in color, and loses some of its gloss.
5 Scoop 2" (5 cm) patties onto a silicone mat or parchment

paper. slightly flatten the scoops.
Makes 25 pieces
PraliNe TroubleshooTiNg
Pralines are sugary
Pralines are characteristically somewhat sugary. if the pralines seem excessively sugary, the pralines may have been
stirred while the mixture was too warm. understirring the
praline mixture after the butter, vanilla, and pecans are
added also may cause the pralines to be sugary.
Pralines are Too Firm to scoop

The mixture cooled too much in the pan before stirring.
if the mixture is too stiff too scoop, heat the mixture over
low heat to soften.
shelF liFe
Pralines are best eaten within a day or two. They may turn
sugary and be speckled with white if kept longer. Keep
pralines on a tray loosely covered with plastic wrap.
5
MISCELLANEOUS CANDIES
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Marzipan
Marzipan is made by mixing almond paste, sugar,
and egg whites to create a pliable dough. The
chewy finished candy has a sweet almond flavor
and a texture with a fine grain.
Marzipan is most often molded into shapes or used as
a candy center. When mixing the marzipan, additional
powdered sugar may be needed to create a dough that is
not sticky. Marzipan should be tightly wrapped with plastic wrap when it is not in use because it dries out quickly.
1 Knead the almond paste to soften. Place the kneaded
almond paste in a bowl. Add the egg whites and 1 cup
(112 g) of the powdered sugar. Stir. Add 1 cup (112 g)
powdered sugar. stir.
2 Pour the remaining 1 cup (112 g) powdered sugar onto the
work surface. dump out the contents of the mixing bowl.
Knead the final cup of powdered sugar in with your hands.
3 continue kneading until smooth. add the vanilla and food
color if desired. if the almond paste is sticking, dust the
work surface with powdered sugar.
You Will Need

1 cup (270 g) almond paste
Makes 25 pieces
2 egg whites
3 cups (360 g) powdered sugar, divided
teaspoon (2.5 ml) vanilla flavor
Food color
204
shelF liFe
Marzipan dries firm on the outside,
but will remain soft when you bite into
it. Keep marzipan candies at room
temperature for up to four weeks.
Placing marzipan in the refrigerator
may cause it to soften.
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h a N d - M o l d e d M a r z i Pa N
Marzipan can be used to create animals, babies, sports
balls, or nearly any edible sculpture. commonly found
in candy stores, marzipan usually is molded into a fruit
shape. instructions are given for molding popular fruit
shapes. The marzipan can be colored or the marzipan
can be painted with food color. For great results, begin
with a lighter tone than desired. Then, use food color
thinned with water to shade and accent.
Coloring Marzipan
The marzipan can be tinted using food color. To obtain
a texture, rub food color in your palms. Blend the food
color with a drop of water to eliminate chunks of color.
Roll the shaped piece in your palms. It will most often
leave a spotty look, which is ideal to capture texture and
gradient colors in fruit. For solid color pieces, simply
knead food color into the marzipan and blend until there
are no remaining streaks.
apple
Form a slightly misshapen ball using yellow marzipan.
Use the end of a brush to indent the top of the apple. Rub
electric green food color, yellow food color, and a touch
of water in your palms. Roll the apple in your palms.
Remove the ball from a whole clove. Insert the clove into
the apple for a stem.
Peach
Form a slightly misshapen ball using light orange marzipan. Use a toothpick to indent the side of the peach. Rub
a small amount of red food color and a touch of water in
your palms. Roll the peach in your palms. Rub powdered
sugar on the shaped peach to obtain a fuzzy texture.
Remove the ball from a whole clove. Insert the clove into
the peach for a stem.
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orange
banana
Form a ball using light orange marzipan. use the end of

a brush to indent the top of the orange. Rub orange food
color and a touch of water in your palms. Roll the orange
in your palms. Remove the ball from a whole clove. Insert
the clove into the orange for a stem.
Form a banana shape using light yellow marzipan. Paint

the stem of the banana with electric green food color.
Paint fine lines and a couple dots with a brush using
brown food color. Remove the ball from a whole clove.
insert the clove into the bottom of the banana.
strawberry
Pear
Form a strawberry shape using light red marzipan. Rub

red food color and a touch of water in your palms. Roll
the strawberry in your palms. Flatten green marzipan.
cut a stamen using a small stamen cutter. attach to the
strawberry using a touch of water. Texture the strawberry
using a toothpick.
Form a pear shape using light green marzipan. Rub electric green food color, yellow food color, a touch of red
food color and a touch of water in your palms. Roll the
pear in your palms. Paint a few dots with a brush using
brown food color. Remove the ball from a whole clove.
insert the clove into the top of the pear for a stem.
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C h o C o l aT e M a r z i Pa N
l aY e r s
This layered candy has a chocolate fudge bottom and
a sweet, nutty top layer. store finished candies in an
airtight container. The pieces will dry out quickly if they
are not individually wrapped. You can also prevent them
from drying out by dipping them in chocolate.
You Will Need

1 cup (235 g) almond paste
cup (60 ml) + 2/3 cup (160 ml) sweetened
condensed milk, divided
1/3 cup (40 g) powdered sugar

1 cups (219 g) chopped dark chocolate
1 Line a 7" (18.8 cm) square pan with parchment paper. In

a mixing bowl, mash thealmond paste into small pieces.
add the cup (60 ml) sweetened condensed milk and
powdered sugar. Beat well. chill in the refrigerator for a
few minutes to stiffen the mixture. Press the marzipan layer
into the lined pan. set aside.
2 Melt the dark chocolate. add the remaining 2/3 cup
(160 ml) sweetened condensed milk. Stir until the milk and
chocolate are thoroughly combined. Pour over the marzipan layer. use a spatula to smooth the chocolate layer.
3 Place the layered candies in the refrigerator for at least

2 hours. Remove the slab of candy from the pan. Cut
into squares. Keep in an airtight container, individually
wrap each piece in plastic wrap, or dip squares in
melted chocolate.
Makes 36 pieces
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Gummy candy
Gummy candies in a variety of flavors and shapes
can be made using this simple recipe. They are
sweet, tasty, and easy to make using flavored gelatin.
The hot mixture is poured into molds that withstand heat.
clear plastic molds may be used, but the heat from the
candy may distort the mold. it is helpful to use more than
one mold so that all the syrup may be used. For a sour
gummy, stir in 1 teaspoon (5 ml) tart and sour flavor or citric
acid just before filling the molds. For a spicy gummy, make
the gummy candy using cherry gelatin, then add 8 drops
cinnamon oil to the heated syrup just before filling the molds.
You Will Need

3-ounce (85 g) package any flavor and color
gelatin
2 tablespoons (14 g) unflavored gelatin
cup (120 ml) water
basiC iNsTruCTioNs
1
1 lightly spray candy molds with

cooking spray. In a 2-quart (1.9 L)
saucepan, combine all the ingredients. Heat over medium heat until
the sugar dissolves. Pour the mixture
into a funnel fitted with a stopper.
3 allow the gummies an hour or two

to set. When firm, gently pull the
molded gelatin from the mold.
2 Hold the filled funnel above the

molds. lift the stopper to allow the
cavity to fill.
4 if any of the cavities were overfilled,

use scissors to trim the excess from
the gummy.
Makes 24 pieces
setting Too Quickly
if the mixture is setting before all the mold cavities are filled, place the funnel with the
stopper in a pan with hot water to allow the mixture to soften.
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You Will Need

1 batch Gummy Candy, (page 208)
1 teaspoon (5 ml) citric acid
cup (100 g) granulated sugar
1 teaspoon (5 g) citric acid crystals
exTra-sour guMMies
These gummies are rolled in sugar combined with citric
acid crystals to obtain an extra-sour flavor with added
crunch. These gummies are best eaten within a few days.
They should be kept on a tray, loosely covered with plastic
wrap. if the gummies are placed in an airtight container,
they will have a longer shelf life; however, the sour sugar
coating will dissolve, making them sticky and messy.
1 Make gummies following the instructions on page 208,
using any flavor gelatin.
4
2 Add 1 teaspoon (5 g) citric acid to the mixture before

molding.
3 Mix the granulated sugar with the citric acid crystals.
When removing the gummies from the mold, dip one side
in the sugar/crystals. Place the dipped gummies, sugarcoated-side up, on a sheet of parchment paper and allow
to harden for several hours.
4 When set, flip over the gummies and dip the uncoated
side. Place the dipped gummies, with the just-dipped side
facing up, on a sheet of parchment. allow the sugar coating to harden overnight.
Makes 24 pieces
shelF liFe
store finished gummies at room temperature in an airtight
container. Homemade finished gummies tend to shrink
over time. For best results, the gummies should be eaten
within a few days.
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Mendiants
Mendiants are simply disks of chocolates with an
assortment of added yummy goodness. They are
most commonly seen with dried fruit and nuts, but
other items such as chopped pretzels, crunches, or
anything else you like can be added. Making mendiants is a practical way to use leftover chocolate.
1 Melt chocolate candy coating or melt and temper real
chocolate. drop a spoonful of chocolate onto a sheet of
parchment paper. sprinkle chopped dried fruit and nuts on
the chocolate disk. let set.
You Will Need

chocolate
chopped dried fruit
chopped nuts
shelF liFe
store mendiants in an airtight container at room temperature for up to
three weeks.
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sugared and
spicy nuts
add a sugary-sweet coating with a hint of spice to
your favorite nut. use walnuts, pecans, almonds,
or cashews for an addicting snack. These nuts are
also a lovely addition to salads.
Fresh nuts
Be sure to taste the nuts before making them. nuts quickly

turn rancid.
1 Preheat the oven to 250F (130C).

in a mixing bowl, combine the water
and egg white. Whip on high until
the egg whites are frothy. add the
nuts and stir until the nuts are coated
with the egg white/water mixture.
2 in a separate bowl, combine the

sugar and the cinnamon. Pour the
sugar mixture over the nuts and stir
until the nuts are coated.
3 line a cookie sheet with a silicone

mat. spread the nuts on the cookie
sheet. Place the pan with the nuts
in the oven for 1 hour, stirring
every 15 minutes. After the nuts
are cooked, remove them from the
oven and allow the nuts to cool
completely. Place coated nuts in an
airtight container.
You Will Need

1 tablespoon (15 ml) cold water
1 large egg white
1 teaspoon (2.3 g) ground

cinnamon
1 pound (455 g) nuts
shelF liFe
For best results the sugared nuts
should be eaten within a few days.
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invert sugar
invert sugar is granulated sugar in liquid form. it is used in recipes to improve the quality and preserving
properties in candy. it is available commercially, or can be made by following this recipe below. as the
mixture rests, it may separate. stir before adding invert sugar to a recipe.
1 in a heavy, 4-quart (3.8 l) saucepan, combine all the

ingredients. set the pan over medium-high heat. Bring the
mixture to a boil, stirring constantly.
You Will Need

2 Turn the heat to low so the sugar is simmering. simmer for

30 minutes, stirring occasionally. after 30 minutes, remove
the pan from the heat. allow to cool completely.
1 cups (355 ml) water

teaspoon (1.3 ml) citric acid
3 store in an airtight container.

Makes 3 cups (675 ml)
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Gianduja
Gianduja is the creamy combination of nut paste
blended with dark or milk chocolate. The most
common gianduja is hazelnut. Hazelnut paste is
sometimes called hazelnut praline paste or filbert
paste. nut pastes will often separate. Be sure to
thoroughly blend the paste before mixing with the
chocolate. if real chocolate is used, the chocolate
must be tempered before adding the paste.
You Will Need

1 pound (455 g) chocolate
cup (112 g) nut paste
1 Melt candy coating or melt and temper chocolate. add the nut paste.
stir until the nut paste is completely
blended with the chocolate.
2 immediately pour the tempered
chocolate nut blend into a disposable pastry bag. if candy coating
is used, pour the mixture into a
squeeze bottle.
3 Pipe the nut blend into a candy

mold. lift and tap the mold against
the counter several times to smooth
the top and remove any air bubbles.
use a spatula with a thin blade to
scrape excess chocolate.
4 Place the filled mold in the freezer
for a few minutes. Place a couple of
layers of towels on the countertop.
invert the mold over the towels,
holding the mold approximately
4" (10 cm) above the towels. If
the mold is flexible, gently flex it
to allow the chocolates to fall from

the mold. if the mold is not flexible,
gently tap the mold against the
if the chocolate doesnt easily fall
from the mold, place the mold in the
freezer for a few more minutes.
Makes 50 pieces
shelF liFe
Gianduja has a shelf life of four to
six weeks. Keep it in an airtight container. Placing the gianduja in the
refrigerator may cause the candy to
become sticky.
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saltwater Taffy
Taffy is cooked slightly hotter than caramels, for a chewy treat. undercooking the taffy will give a soft
caramel texture, without the chewiness of taffy. overcooking the taffy will make too hard a piece of
candy to be considered taffy. Cooking the taffy to 238F (114C) will produce a softer taffy, while cooking the taffy to 250F (130C) will produce a firmer taffy.
after cooking the taffy on the stove, the taffy is poured
onto a marble slab or onto a lined or buttered pan.
Then, the taffy must be cooled to nearly room temperature so that it can be pulled. Pulling taffy can be exhausting! Grab a friend or two to help pull. Taffy should be
wrapped just after making so the cut pieces do not stick

to one another. Precut sheets of waxed paper squares,
available at candy supply stores, are ideal for wrapping.
Taffys texture and flavor improves after 24 hours, so taffy
is best made a day or two ahead of time.
You Will Need

13/4 cups (410 ml) water
cup (21 g) marshmallow cream, homemade
(page 178) or store-bought
1 teaspoon (5 ml) concentrated flavor
food color
shelF liFe
Taffy should be wrapped just after cutting to keep the
shape. if the taffy is tightly wrapped, it will keep for two
to three weeks. store taffy at room temperature.
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7 When the taffy is ready, pull into

a rope, then cut into 1" (2.5 cm)
pieces using kitchen shears, lightly
sprayed with cooking spray.
8 Wrap individual pieces with waxed
paper squares soon after they are
cut to prevent the pieces from sticking to one another.
1 Butter a marble slab or butter a

10" x 15" (25.5 x 37 cm) pan. If a
pan is used, put the pan in the refrigerator while the syrup is cooking. in
a 5-quart (4.7 L) heavy saucepan,
combine the water, corn syrup,
sugar, and salt. stir constantly over
medium-high heat until the mixture
comes to a boil. Place the thermometer in the pan. Cook to 245F
(118C). Remove from the heat.
2 Without scraping the pan, pour the
hot syrup onto the marble slab or
chilled pan.
3 Place the butter, marshmallow
cream, flavor, and color on top of
the hot syrup. lightly spray a dough
scraper with cooking spray.
4 let the taffy rest until it is lukewarm.

When it has cooled to lukewarm,
use the sprayed dough scraper to
fold in the marshmallow cream, butter, flavor, and color. only paddle
the taffy a couple of times to loosely
incorporate the ingredients.
Makes 60 pieces
5 after the candy is cool enough to

handle, lightly butter your hands
and begin to pull the taffy. if too
much butter is used on your hands,
the taffy may begin to separate.
6 Pull the taffy for 15 to 20 minutes,
until the taffy lightens, is more
satiny than shiny, and becomes
more elastic.
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Maple candy
This timeless candy has two ingredients: maple syrup
and butter. Pure maple syrup should be used. do not
use maple-flavored syrup substitutes such as pancake
or table syrup. This recipe requires patience and lots
of stirring. When it sets, it is a sugary-sweet confection with the robust flavor of maple.
This candy has a consistency with a slightly coarser grain
than fudge. However, it should not be excessively grainy.
stirring while the syrup is cooling or stirring after it is off
the stove, but before it reaches 120F (49C), may cause
the candy to be extra sugary. once the mixture is creamy,
it is ready to be formed into shapes. The maple candy
sets quickly, so it is important to work quickly when filling
molds. if it sets, it can be reheated in the microwave for

a few seconds to soften. Flexible candy molds are best,
because they allow the candy to be easily removed. store
these candies in an airtight container at room temperature for up to four weeks.
You Will Need

2 cups (475 ml) maple syrup
1 tablespoon (14 g) butter
1 lightly spray the candy mold with

cooking spray. In a 2-quart (1.9 L)
saucepan, heat the maple syrup and
butter over medium heat. cook to
240F (115C).
2 Remove the pan from the heat and

allow to cool undisturbed. When
the syrup cools to 120F (49C),
remove the thermometer and begin
to stir with a wooden spoon.
3 continue stirring for several minutes

until the mixture lightens in color,
thickens, and loses its shine.
4 Remove a small amount of the
creamy mixture and press into a
silicone or rubber mold cavity. allow
the candy to cool for several minutes. When firm, gently flex the mold
to release the molded maple candy.
Makes 36 pieces
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sugared citrus Peels

normally, orange peels are discarded, but with this
recipe, the peels are used to create a bittersweet
candy coated with dark chocolate for a tasty, tangy
treat. oranges are used in this recipe, but lemons
are delicious as well. When cooking the orange
peels in the sugar mixture, do not boil. simmering
the peels in the sugar mixture prevents the peels
from having a tough texture. The sugared peels can
be dipped in chocolate or used in mendiants (recipe
page 210).
You Will Need
4 oranges
dark chocolate for dipping
1 Quarter the oranges. Remove the

peel from each quarter. scrape off
most of the white pith from the peel
using a spoon. Put the peels into a
saucepan. add just enough water to
cover the peels. Bring the water to
a boil. drain and discard the water.
Rinse the saucepan and add the
peels with fresh water. Repeat the
boiling process two more times.
3 Place the sugar, corn syrup, and

water in a 3-quart (2.9 L) saucepan.
Bring the sugar and water to a boil
over medium-high heat, stirring
until the sugar is dissolved. add the
peels and simmer uncovered for 60
minutes, or until most of the liquid
is absorbed. stir occasionally and
watch closely to make sure the peels
are not scorching.
4 allow the peels to cool in the pan.

When the sugared peels have
reached room temperature, transfer
the candied orange peel to a cooling rack and let stand until dry.
When dry, dip the orange peels
in granulated sugar, melted dark
chocolate candy coating, or melted
and tempered dark chocolate.
Makes 115 pieces
2 after boiling the peels three times,

drain and allow the orange peel
to cool slightly. cut each quarter in
half, then cut into thin strips.
shelF liFe
store sugared citrus peels in an airtight container at room temperature
for up to three weeks.
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Glossary
ALMOND PASTE A smooth, heavy dough made from ground
almonds. Its most popular use is in marzipan.
BAKERS CHOCOLATE A bittersweet bar with a cacao content of
100 percent and no sugar added. Often called baking chocolate or unsweetened chocolate.
BITTERSWEET CHOCOLATE The darkest eating chocolate with the
highest cacao content. Typically, bittersweet chocolate will
have at least 70 percent cacao content. Percentages vary by
manufacturer.
BLOOM Fat or sugar rising onto the surface of chocolate. Fat
bloom is a white cast of cocoa butter that comes from poor
tempering or exposure of the chocolate to incorrect temperatures. Chocolate with a fat bloom is fine to eat, but it may
taste dry and crumbly. A sugar bloom occurs when sugar
crystals form on the surface. Sugar bloom occurs when there
is a temperature shock for the chocolate. Condensation forms
and dissolves into the chocolate, creating rough crystals on
the surface, giving the chocolate an unattractive appearance.
Sugar bloom is unattractive but all right to eat.
CACAO A type of tree native to the Amazon forest. It is also the
beans from which chocolate is made. Americans call the
cacao beans cocoa.
CACAO CONTENT The percentage of cacao used in processed
chocolate. Generally, the higher the cacao content, the less
sugar is used in making the processed chocolate, thus producing an intense flavor.
CASTER SUGAR Pulverized granulated sugar, also called superfine
sugar.
CHOCOLATE CHIPS Manufactured chocolate drops that are best
used for baking. Their formula is designed for the drops to
hold their shape when baked; therefore, they are not ideal in
candy making. Also, they may contain less cocoa butter than
regular chocolate, so they may not produce the same results.
CHOCOLATE LEATHER Also called candy clay. It is a chocolate
dough that can be molded and sculpted.
CHOCOLATE LIQUOR A solid mass made from the cacao bean.
It is the base of chocolate. Contrary to its misleading name,
chocolate liquor does not contain alcohol.
CITRIC ACID A natural fruit acid that can be added to hard candy
and cream centers to enhance fruit flavors. It is available in
liquid or crystal form.
218
COCOA BUTTER The fat present in the cacao bean. When chocolate is processed, cocoa butter is removed to make candy
coating and added in varying degrees with the cocoa powder
to make real chocolate. The cocoa butter is what makes it
necessary to temper real chocolate. Cocoa butter can also be
used to thin real chocolate.
COCONUT DOUGH A chewy, coconut candy center with coconut
texture.
COMPOUND COATING See Confectionary Coating.
CONFECTIONARY COATING A chocolate-type product that contains vegetable oil instead of cocoa butter. Also called candy
kote wafers, candy-making chocolate, compound coating,
and summer coating, confectionary coating is used in place
of real chocolate to create less expensive candy that does
not require tempering. It melts easily and hardens quickly.
Manufacturers have developed high-quality coatings to compete with real chocolate. Confectionary coating is ideal for
beginning candy makers.
CONFECTIONERS GLAZE A nontoxic shellac used to make
chocolate or confections shine. It is best used for displays.
COUVERTURE Good-quality, real chocolate (includes cocoa butter
in its ingredients) that requires tempering for dipping and
molding. Couverture is a term used to describe professionalquality coating chocolate with a high percentage of cocoa
butter, at least 32 percent, and as high as 39 percent. The
extra cocoa butter allows the chocolate to form a thinner coating shell than noncouverture chocolate.
DARK CHOCOLATE See Semisweet Chocolate.
DESSICATED COCONUT A finely cut, dried, unsweetened coconut.
DRIED EGG WHITES A powder that will whip like fresh egg
whites when reconstituted with water. They are a convenient
alternative to fresh eggs. Because the egg whites are pasteurized, they can be used safely without cooking or baking.
DRY FONDANT A specially formulated cane sugar product used to
make quality icings and candy.
ENROBING Pouring a thin coat of chocolate over the candy.
FAT BLOOM See Bloom.
FILBERT PASTE A delicious paste made of hazelnuts, much like
peanut butter.
FLAVORING OILS Oils with a stronger flavor that are ideal to use
in chocolates, coatings, and hard candy. They are typically
three times stronger than flavoring extracts.
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FONDANT A creamy, white sugarbased candy center that can

be flavored and colored. Fondant can be made from scratch
or from a commercial dry fondant mix. In cake decorating,
rolled fondant is an icing rolled and smoothed over a cake.
Rolled fondant is a different recipe from the fondant that is
used in candy making.
GANACHE A combination of chocolate and heavy cream. The
amount of cream added produces different thicknesses of
ganache. More cream will give a thin ganache for use as
glazes on cakes and desserts while less cream will make
a thicker, creamy candy center. Truffles are technically a
ganache. Other ingredients may be added for a variety of
flavors and textures.
GIANDUJA A finely ground mixture of nuts and chocolate.
GLUCOSE Concentrated, thick corn syrup.
GLYCERINE A syrupy, odorless, sweet clear liquid derived from fats
and oils. It is used in candies to retain moisture, to add sweetness, and to prevent crystallization.
INVERT SUGAR Granulated sugar in liquid form. Improves the
quality and preserving qualities in candy. Substitute part of the
sugar for invert sugar in a cookie recipe for softer cookies. If it
crystallizes, place over hot water until it liquefies.
INVERTASE A yeast derivative used in candy centers to make them
creamier as the fondant ripens. Usually only a few drops are
necessary.
ROCK CANDY Also called hard candy. Rock candy is a candy

that is made by cooking sugar, water, and corn syrup to a
high temperature and adding flavor and coloring to achieve a
hard, sweet confection. See page 122.
SEIZING The hardening of crystals of certain parts of chocolate,
causing the chocolate to lose its smooth and creamy texture.
SEMISWEET CHOCOLATE Often referred to as dark chocolate,
semisweet chocolate has 50 to 70 percent cacao content.
Generally there is a higher cacao content in bittersweet
chocolate, but the terms semisweet and bittersweet are
sometimes used interchangeably.
SUGAR BLOOM See Bloom.
TARTARIC ACID A natural crystalline compound used to enhance
fruit flavors. A common substitute for citric acid, but sharper
and more biting.
TEMPERING The process of bringing real chocolate to the proper
temperature for candy making. Chocolate that has not been
properly tempered will have white streaks or bloom or it
will set up very slowly. Well-tempered chocolate will have a
smooth, creamy texture.
TOASTED COCONUT Sweetened, dried coconut that has been
toasted. Delicious for sprinkling on rice and other dishes as
well for use in candy making.
MARZIPAN A thick, clay-like candy that can be molded and

sculpted. Its most popular uses are for molded fruits.
TRUFFLE There are different meanings for truffle depending on

the country of origin. The name truffle was said to be
invented in France by a chocolatier who created the confection of a ganache rolled in cocoa powder. The finished
product resembled the black truffle delicacy of a fungus found
in France. Today, truffles are found in a variety of shapes.
Their centers should be ganache-based.
MILK CHOCOLATE Chocolate with 30 to 49 percent cacao content.
UNSWEETENED CHOCOLATE See Bakers Chocolate.
NIBS Cocoa beans that have been roasted and chopped into fragments. They add a strong taste and crunch to candy centers.
VANILLA BEAN PASTE A rich, concentrated paste that can be used

in place of an extract. It is a versatile alternative to whole
vanilla beans.
LECITHIN An emulsifier made from soybeans and used to keep oils

from separating.
PARAMOUNT CRYSTALS Vegetable oils, mostly coconut oil, in

small solid pieces used to thin candy coating or to make the
coating more creamy.
PRALINE PASTE A paste made from ground nuts. Most common
praline pastes are almond and hazelnut.
WHITE CHOCOLATE White chocolate is not technically chocolate,

but it is made with cocoa butter, which comes from the cocoa
bean. The cocoa butter is mixed with milk products, sugar,
and vanilla. High-quality white chocolate should have at least
30 percent cocoa butter.
PRECRYSTALLIZING A term used when tempering chocolate by

bringing chocolate to its correct crystalline form.
RAW CHIP COCONUT Unsweetened coconut in wide strips, used
in brittle recipes as well as for a fine garnish.
GLOSSARY
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Resources
Supplies for this book can be purchased at your local candy supply
store, or through www.shopcountrykitchen.com.
Acknowledgments
This book is dedicated to my mom and grandma, who provided
recipes and so much knowledge throughout the years. Thanks to my
mom for all the help and support she has given me throughout the
writing of this book.
Thanks to Linda Neubauer and the staff at Creative Publishing for giving me
the opportunity to write my fourth book!
Thank you, Dan Brand, for taking the amazing shots of the finished
candies.
Finally, thank you to my husband and kids for enduring the long days and
nights I spent on the computer and in the kitchen.
220
THE COMPLETE PHOTO GUIDE TO CANDY MAKING
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About the Author

Autumn Carpenters passion for decorating started at a very young
age. As a child, Autumn would spend time at the home of her grandmother, Hall of Fame sugar artist Mildred Brand. Later, her mother,
Vi Whittington, became the owner of a retail cake and candy supply
shop. Her grandmother provided many recipes, while her mother
instilled a work ethic and a passion for the art, and served as the
best teacher and mentor that Autumn has ever had.
Autumn Carpenter has demonstrated cake decorating and candy-making
techniques throughout the country. She has also served as a judge in cakedecorating competitions. She has been a member, teacher, and demonstrator
at the International Cake Exploration Society (ICES) for 20 years.
Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy
supply store. Country Kitchen SweetArt has been owned and operated within
Autumns family for more than 45 years. The business caters to walk-in store
sales, catalog sales, and online sales at www.shopcountrykitchen.com.
Autumn has developed her own line of useful tools and equipment for
cake and cookie decorating. Her cakes and products have been featured in
numerous publications and magazines including American Cake Decorating
and Cake Central. Her products can be found online as well as in many cake
and candy supply stores throughout the United States and in several other
countries. Autumns other websites include www.autumncarpenter.com and
www.cookiedecorating.com.
ABOUT THE AUTHOR
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Index
a
Alcohol, 9
Almond paste, 9
Baking pans, about, 10

Bark recipes
about, 55
basic, 7071
crunches, 7273
layered, 7475
tiger, 7677
toffee, 119
Bavarian mints, 198199
Brittles, 117, 120121, 129
Brushes, about, 15
Candy coating mints, 194195

Candy coatings
about, 21
melting, 2829
Candy thermometers, 12, 49
Candy writers
decorating with, 67
melting candy in, 2829
Caramels, making
basic, 102105
with chocolate, 107, 112115
ganache, 167
marshmallow patties with, 186187
with nuts, 106, 110111
troubleshooting, 108109
truffles with, 154
Chablon sheets, about, 17
Chocolate
alcohol and, 9
caramels, making, 107, 112115
chopping, 12, 26
dipping, 56
flavoring and coloring, 9, 25
gianduja, 213
keeping fluid, 2930
marshmallow coated with, 181
marzipan layers, 207
melting, 2728
mendiants, 210
222
molds, 3437, 40
painting, 39
production, 20
scorched/overheated, 30
shopping for, 24
storing, 25, 31
tempering, 3233, 34
types, 2223
water and, 31, 34
See also Dipped recipes; Truffles
Chocolate choppers, about, 12
Chocolate transfer sheets
about, 9
using, 4445, 66
Clusters
about, 55
making, 7881
Cocoa nibs, about, 9
Cocoa powder, about, 8
Coconut centers, making, 142
Cooked candies, making, 4851
Cookie cutters, about, 17
Cookie scoops, about, 13
Cream cheese mints, 190193
Dairy products, about, 8

Decorations, adding, 6669
Dipped recipes
basic cookies/crackers, 6061
fudge, 98
peanut butter sandwich cookies, 62
peppermint crackers, 62
pretzels, 6465
strawberries, 5859
Dipping tools
about, 14
using, 56
Divinity, making, 188189
Double boilers
about, 10
using, 28
Dough scrapers, about, 14
Dusting powders, 9
Extra-sour gummy candy, 209

Extracts, about, 9
Filled candies, making, 41

Flavorings, 9, 25
Fondant
as candy centers, 136141
making cooked, 132134
making uncooked, 132, 135
Food color, about, 9
Food-handling gloves, about, 17
Fruit
ganache centers and, 166, 170
for icing, 9
making candy-coated, 128
making caramel-chocolate, 114115
sugared citrus peels, 217
Fudge
about, 83
chocolate dipped bites, 98
marshmallow recipes, 9093
no cooking recipes, 8489
storing, 99
traditional, 9496
troubleshooting, 97
Funnels, about, 15
Ganache centers
about, 147, 160161
making, 161171
Gianduja, 213
Gummy candy, 208209
Hard candies, making, 117, 122129

Hazelnut paste, 9
Heat-resistant funnels, 15
Hollow candies, 43
Icing fruit, 9
Icing spatulas, about, 13
Ingredients, basic, 89
Invert sugar, making, 212
Invertase
about, 9
using, 135
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Layered mints, 196197

Lollipops, making, 124125
Magnetic molds, 4445

Maple candy, 216
Marble slabs, about, 12
Marshmallow
making, 179180
making candies, 181184, 186187
Marshmallow cream
making, 178
peanut butter fluff, 143
Marzipan, 204207
Mendiants, 210
Mini-pizza cutters, about, 17
Mints, making, 190199
Mixers, about, 14
Mixing bowls, about, 10
Molds
about, 16
chocolate and, 3446
hard candies and, 126127, 129
marshmallow and, 183184
sucker candy, 40
truffles and, 158
Nuts
about, 8, 70
caramels with, 106, 110111
clusters, 7881
ganache with, 168
gianduja, 213
pastes, 9
peanut brittle, making, 120121
sugared and spicy, 211
Oils, about, 9
Packaging information, 18
Pan dividers, about, 11
Parchment cones
about, 16
using, 37
Parchment paper
about, 11
using, 5253
Pastry bags
about, 16
using, 36
Peanut brittle, making, 120121
Peanut butter centers, making, 143145
Peanut butter sandwich cookies, 62
Pralines, 202203
Pretzels, making dipped, 6465, 113
Saltwater taffy, 214215

Saucepans, 10, 49
Scissors, about, 14
Silicone mats, about, 11
Skewers, about, 16
Southern pralines, 202203
Spatulas, about, 13
Squeeze bottles
about, 15
using, 35
Sticks, cookies/crackers on, 63
Storage
barks and clusters, 81
caramels, 109
chocolate, 25, 31
chocolate cookies/crackers, 63
chocolate-covered strawberries, 59
dipped pretzels, 65
divinity, 189
filled candies, 145
freezing, 19
fudge, 99
ganache and truffles, 175
marshmallows, 185
melted candy coating, 29
nuts, 8
Sucker molds, 40
Sucker sticks, about, 16
Sugar
about, 8
testing state/consistency, 5051
washing down crystals, 48
Sugared and spicy nuts, 211
Sugared citrus peels, 217
Taffy, 214215
Thermometers, about, 12
Three-dimensional molds, 4243
Toasting, nuts, 8
Toffees, making, 117, 118119, 129
Tools and supplies
cleaning, 31, 35, 52
molds, 3438
types, 1017
Truffles
about, 147
chocolate sandwiches, 157
ganache, 172173
recipes, 148149, 152156
tips, 150151
Tuxedo strawberries, making, 59
Two-tone mints, 195
Unfilled candies, 43
Wooden spoons, about, 13
INDEX
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dont miss the other books in the series!
The Complete Photo Guide

to Cake Decorating
Autumn Carpenter
ISBN: 978-1-58923-669-1
The Complete Photo Guide

to Cookie Decorating
Autumn Carpenter
ISBN: 978-1-58923-748-3
available online or at your local craft or book store.

www.creativePub.com
more books on candy

The Sweet Book of
Candy Making
Elizabeth LaBau
ISBN: 978-1-59253-810-2
our books are available as e-Books, too!

many of our bestselling titles are now available as e-Books.
visit www.Qbookshop.com to find links to e-vendors!
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The Complete Photo Guide to

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

Candy Packaging and Storage

All about Chocolate

Melting Chocolate and Candy Coating

Working with Cooked Candies

dIpped treats, Barks,

General Dipping Instructions

Crackers and Sandwich Cookies

Adding Decorations to Dipped Treats

Fudge with Marshmallows

Traditional Cooked Fudge

Basic Caramel Instructions

Caramel with Nuts

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

Caramel Pecan Patties

Crispy Caramel Bars

Caramel Chocolate Pretzels

Sugared and Spicy Nuts

Sugared Citrus Peels

All about Fondant

Candy Centers Using Fondant

Other Candy Centers

about the author

truFFles and ganacHe centers

Modified Whipped Truffle Recipes

Alternative Finishing Methods

Modified Ganache Center Recipes

Alternative Finishing Methods

Candies with Marshmallow Centers

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

I knew the caramel could be made to perfection because

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

also be prepped and ready before you start. When you

give the rich texture and flavor of heavy whipping cream.

The CompleTe phoTo Guide To Candy makinG

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

Chocolate and Candy Coating

See page 20.

Food color is added to a couple of recipes in this book,

Chocolate transfer sheets

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

tools listed are a necessity, while others, such as cookie

Mixing bowls are a must-have for candy makers. Many

It is important to choose a heavy, high-quality saucepan

A double boiler consists of two pans that fit together.

Baking pans and sheet pans are used in many of the

The CompleTe phoTo Guide To Candy makinG

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

Parchment Paper or silicone Mats

be reused for as long as it remains fairly clean. I typically

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

thermometers (tempering and Candy)

The CompleTe phoTo Guide To Candy makinG

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

In candy making, it is helpful to have at least two wooden

Large offset icing spatulas are used to evenly spread candy

(Fogra 39)_Job:12-40350 Title:CPI-CPG to Candy Making

A high-powered, stand-alone mixer is crucial for success