Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom's clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations. With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable.“If you have a passion for chocolate, caramel, toffee, or truffles, Carole Bloom's collection of luscious two-bite confections will inspire you to create the sweet magic of a candy shop in your own kitchen.” —Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures“Smooth or chunky? Creamy or chewy? Chocolate or vanilla? Fruit or nut-filled? Such sweet choices will surely keep you up at night, luring you into the kitchen to melt and dip your way into candy bliss, then back into bed with a stash of sumptuous sweets.” —Lisa Yockelson, baking journalist and author of Baking by Flavor“This is the book that every chocolate-lover should have within reach at all times! From classic chocolate-dipped caramels and nutty brittles, to truffles with the most exquisite flavors imaginable, Carole's classic book is without a doubt one of the most comprehensive and delectable books on chocolate ever.” —David Lebovitz, author of The Great Book of Chocolate“A first-rate book for making wonderful candy at home. This almost forgotten pleasure is made available to anyone with the careful, clear guidance in these well-tested recipes.” —Marion Cunningham, author of The Fannie Farmer Cookbook“Carole Bloom has done meticulous research, writing, and recipe testing for this irresistible book. It's rare to find a teacher so committed to seeing her students succeed.” —Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker, Inc.“It's not just Bloom's background that makes this book so good; she has the rare ability to clearly explain technical procedures and write a recipe that's easy to follow.” —Los Angeles Times
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About the Author
CAROLE BLOOM, CCP, studied pastry and confectionery arts in Europe and has worked in world-class hotels and restaurants in Italy, Switzerland, and California. She is the award-winning author of seven cookbooks; her feature articles have appeared in magazines such as Bon Appétit, Food & Wine, Gourmet, and Chocolatier; and she has appeared on The Today Show, CNN, and ABC World News This Morning among others. Carole has taught her art for more than twenty-five years at cooking schools throughout the United States and has also worked as a consultant for both new and established culinary enterprises. Carole lives in Carlsbad, California, with her husband and their two cats.
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Most helpful customer reviews
2 of 2 people found the following review helpful
By Mylène Bergeron Francoeur
TOP 500 REVIEWER
Format:Paperback|Amazon Verified Purchase
I haven't yet tried any recipes in this book. However, I've read it and I currently can't wait to try some as soon as possible !
the contents of this book includes:
-Ingredients: a list of the most common ingredients used in candymaking along with description and tips (this covers cream, sweeteners, nuts, spices, etc.). 12 pages.
-Equipment and tools: again, description of the most common toold for candymaking, like thermometers, dippers, molds, knives, etc. and their uses. 12 pages.
-Techniques: In my opinion, the 12 most important pages are here. The techniques for working with chocolate are explained here. You'll learn to handle your chocolate properly, to temper it (with clear chart !), to mix it with other ingredients, the stages of sugar cooking (easy chart there too !) and for an easy and frustration-free day, how to prepare everything in advance so you don't run everywhere while your chocolate burns.
There is now the recipe section, divised in others sub-sections:
Truffles: 26 recipes
More chocolate candies: 18 recipes
Caramel candies: 13 recipes
Nut brittles and marzipan: 18 recipes
Fudge, nougat and divinity: 11 recipes
Fruit candies: 9 recipes
The book there after ends with weights and measurements equivalents for specific ingredients (as well as generaly) and a handy list of sources for supplies (all in the US) to order anything that might be missing for your candymaking.
Most of the recipes in this book are heading towards a more classical tendancy. Nothing too exotic in the world of chocolate: cappuccino truffles, orange chocolate truffles, gianjuda truffles, fresh mint chocolate truffles, etc.
There is something I was rather surprised, however, for a book called TRUFFLES, candies and confections... I was expecting more truffles being presented in this book. On the other side, the others things are quite interresting as well ! And I guess once you take the hang of it... you'd be good to adapt those basic recipes to do your own flavor combinaisons pairing. Still, on 95 recipes, I was expecting more than this 27% ratio.
In the other sections, the recipes I prefered were: hazelnut chocolate tuiles, nougatine triangles, vanilla cream caramel, praline paste, Marzipan, maple pecan fudge, praline nougat, stuffed dates, fresh fruit jellies.
So, in retrospect, I love the book. Many great classics that I feel I'll be going back for, for the years to come. It's not that big, so you can easilly carry it around and use it in the kitchen.
A few downsides: I would have loved to see a hardcover edition, but I guess the book is too small for that ? At least with a hardcover, the damn thing would remain open instead of closing up by itself...
Also, if you're looking for pictures, yes there are some very cute ones, but not a lot, still. I guess however a truffle, wathever's inside, is still a truffle that looks pretty much the same from outside. Would have loved to see more however of unique items like marzipan, lemon bars, fruit jellies and so on, even if they would be small, just to get the idea of how it's supposed to look.
Again, interrested in chocolate ? BUY THIS ONE.
the contents of this book includes:
-Ingredients: a list of the most common ingredients used in candymaking along with description and tips (this covers cream, sweeteners, nuts, spices, etc.). 12 pages.
-Equipment and tools: again, description of the most common toold for candymaking, like thermometers, dippers, molds, knives, etc. and their uses. 12 pages.
-Techniques: In my opinion, the 12 most important pages are here. The techniques for working with chocolate are explained here. You'll learn to handle your chocolate properly, to temper it (with clear chart !), to mix it with other ingredients, the stages of sugar cooking (easy chart there too !) and for an easy and frustration-free day, how to prepare everything in advance so you don't run everywhere while your chocolate burns.
There is now the recipe section, divised in others sub-sections:
Truffles: 26 recipes
More chocolate candies: 18 recipes
Caramel candies: 13 recipes
Nut brittles and marzipan: 18 recipes
Fudge, nougat and divinity: 11 recipes
Fruit candies: 9 recipes
The book there after ends with weights and measurements equivalents for specific ingredients (as well as generaly) and a handy list of sources for supplies (all in the US) to order anything that might be missing for your candymaking.
Most of the recipes in this book are heading towards a more classical tendancy. Nothing too exotic in the world of chocolate: cappuccino truffles, orange chocolate truffles, gianjuda truffles, fresh mint chocolate truffles, etc.
There is something I was rather surprised, however, for a book called TRUFFLES, candies and confections... I was expecting more truffles being presented in this book. On the other side, the others things are quite interresting as well ! And I guess once you take the hang of it... you'd be good to adapt those basic recipes to do your own flavor combinaisons pairing. Still, on 95 recipes, I was expecting more than this 27% ratio.
In the other sections, the recipes I prefered were: hazelnut chocolate tuiles, nougatine triangles, vanilla cream caramel, praline paste, Marzipan, maple pecan fudge, praline nougat, stuffed dates, fresh fruit jellies.
So, in retrospect, I love the book. Many great classics that I feel I'll be going back for, for the years to come. It's not that big, so you can easilly carry it around and use it in the kitchen.
A few downsides: I would have loved to see a hardcover edition, but I guess the book is too small for that ? At least with a hardcover, the damn thing would remain open instead of closing up by itself...
Also, if you're looking for pictures, yes there are some very cute ones, but not a lot, still. I guess however a truffle, wathever's inside, is still a truffle that looks pretty much the same from outside. Would have loved to see more however of unique items like marzipan, lemon bars, fruit jellies and so on, even if they would be small, just to get the idea of how it's supposed to look.
Again, interrested in chocolate ? BUY THIS ONE.
Format:Paperback
Very clear directions, lovely pictures. A great addition to your sweets and treats library.... :)
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.6 out of 5 stars
16 reviews
59 of 60 people found the following review helpful
4.0 out of 5 stars
Candy Making at Home
April 21 2005
By jerry i h
- Published on Amazon.com
Format:Paperback
For those who want to make candy in their kitchen at home, this book is the only game in town. In spite of some shortcomings, I do recommend it for the dedicated home cook. There are a number of older candy books, but are mostly out of print and date back 50 years or more; as such, they do not reflect current abilities or tastes. This book is the only complete one on confectionery I can think of published in recent years. This is a reprint of the original published in 1992.
This book does a good job of representing those candies that people want these days. When they think of confectionery, they mainly are thinking of chocolate truffles and clusters; consequently, the first half of the book is devoted to just that. The second half contains chapters on caramel, brittles and marzipan, fudge and nougat, and fruit. The recipe instructions are well described and easy to follow. The sections on ingredients, techniques, and equipment are also important, as these subjects in older candy books are out of date and mostly worthless.
There were some shortcomings, however. The description on tempering chocolate is brief, and leaves out many details. I object to the many ministrations that chocolate be put into the refrigerator. Many of the recipes in the second half call for hot sugar to be cooked to 240 degrees and beyond. This is the most dangerous thing in the kitchen to do (even more dangerous that deep-frying in oil), yet there are no instructions on how to do this safely. This subject by itself would need a section 3 or 4 pages by itself. There should also be more information on the difference between milk, white, and semi-sweet chocolates and the various brands.
This book does a good job of representing those candies that people want these days. When they think of confectionery, they mainly are thinking of chocolate truffles and clusters; consequently, the first half of the book is devoted to just that. The second half contains chapters on caramel, brittles and marzipan, fudge and nougat, and fruit. The recipe instructions are well described and easy to follow. The sections on ingredients, techniques, and equipment are also important, as these subjects in older candy books are out of date and mostly worthless.
There were some shortcomings, however. The description on tempering chocolate is brief, and leaves out many details. I object to the many ministrations that chocolate be put into the refrigerator. Many of the recipes in the second half call for hot sugar to be cooked to 240 degrees and beyond. This is the most dangerous thing in the kitchen to do (even more dangerous that deep-frying in oil), yet there are no instructions on how to do this safely. This subject by itself would need a section 3 or 4 pages by itself. There should also be more information on the difference between milk, white, and semi-sweet chocolates and the various brands.
16 of 18 people found the following review helpful
3.0 out of 5 stars
What? No Fondants?
Aug 23 2006
By Azara A. Golston
- Published on Amazon.com
Format:Paperback
I feel that this cookbook is missing a couple of important candy genres. Although it does include two recipes for marzipan, a rare phenomenon in the world of American candy books, there is no mention of hard candies other than nut brittles, and perhaps even more surprisingly, there are no fondant recipes. I consider fondant to be one of the cornerstones of candymaking, and lovely though this book may be, I can't help but feel cheated by its misleadingly wide-ranging title. It does, however, boast an extensive section on truffles, and the technique chapter at the beginning of the book sports an exceptionally thorough and unique explanation of chocolate tempering and how one holds a temper. If you already have a collection of candy books that covers all the bases, Truffles, Candies and Confections is a nice addition. But if you're looking for an introduction to candy making in general, this is not it.
24 of 31 people found the following review helpful
5.0 out of 5 stars
Super candy book for everyone.
Nov 10 2004
By Ben Smith
- Published on Amazon.com
Format:Paperback
This is the best book that I have ever bought on candy making. It is clear and very easy to use--and the recipes are all my favorites. I really like the chocolate truffles that Carole does and the peanut brittle is the best I have ever had. I am going to make everything in this book, over and over again :).
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Go to Amazon.com to see all 16 reviews
4.6 out of 5 stars
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