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Truffles, Candies, and Confections: Techniques and Recipes for Candymaking [Paperback]

Carole Bloom
4.5 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

Sept. 1 2004
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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Truffles, Candies, and Confections: Techniques and Recipes for Candymaking + Truffles: 50 Deliciously Decadent Homemade Chocolate Treats
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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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most helpful customer reviews
2 of 2 people found the following review helpful
By Mylène Bergeron Francoeur TOP 1000 REVIEWER
Format:Paperback|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.
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4.0 out of 5 stars Yummy! April 21 2009
Very clear directions, lovely pictures. A great addition to your sweets and treats library.... :)
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  19 reviews
63 of 64 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
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.
18 of 20 people found the following review helpful
3.0 out of 5 stars What? No Fondants? Aug. 23 2006
By Azara A. Golston - Published on
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.
8 of 9 people found the following review helpful
4.0 out of 5 stars Instructions Lack Detail Sept. 9 2006
By foodie - Published on
I've enjoyed making many of the recipes out of this book, but have found that the instructions lack detail and are sometimes inaccurate, requiring the reader to fill in the gaps. This is ok if you're willing to try out the recipe several times, inventing the instructions on your own.

Otherwise, the variety of recipes covers many candy-making genres, and the book is a good starting point for those getting into candy making.
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
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 :).
3 of 3 people found the following review helpful
5.0 out of 5 stars Fantastic introduction to making truffles April 6 2009
By SoapyHollow - Published on
Format:Paperback|Verified Purchase
Pros: Fabulous recipes - which are easy to half when you don't need six dozen truffles. Clear, easy to follow directions. Fantastic photography. This book gives the home cook the "I can do this" feel in a clear and comfortable way. All of the truffle cream recipes I've tried have been fantastic. Good cursory overview of different chocolate types. Plus, Marzipan!

Cons: A little light on information about the different types of chocolate, and the variances in working with them. The boiled sugar recipes don't mention the absolute sheer danger of doing some of them. For instance, those are not recipes where children should be allowed to help.

Other reviewers have said that her tempering information was insufficient, but I've been able to successfully manage my batches using her techniques. That said, I'm doing very small batches, usually half of a recipe, which may have something to do with how easy it is for me to keep the chocolate in temper while I'm working with it.

I've not made any of the cluster or caramel recipes, since I've got braces on, and braces and sticky candies are never a good mix. However, once they come off, some of those recipes are on my "must have NOW" list.

All in all, I think this book is a must have for the amateur confectioner.
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