Hard-boiled, chewy, soft or sticky, sweets are the stuff of childhood memories, and the good news is that they are surprisingly easy to make at home. This fabulous book opens with an overview of the history of sweets and chocolates, and a cook's guide to ingredients, equipment and techniques. More than 90 step-by-step recipes follow, including Salt-Water Taffy, Peanut Butter Fudge, Sugar Mice and Raspberry Lollipops. Each method is clearly set out and illustrated including a stunning picture of each finished confection. Packed with tips and variations, this guide will enable cooks of all abilities to recreate their best-loved sweets and chocolates at home.
Country of Publication:
15 May 2017
The history of sugar and sweets 6 The history of chocolate 10 Sweet-making ingredients 14 Sweet-making equipment 18 Boiled Sweets, Lollipops, Pulled Taffies and Fondants 20 Toffees, Caramels and Nut Brittles 38 Fudges and Fruit and Nut Confections 58 Marshmallows, Nougats and Sugar Shapes 76 Candied Fruits and Flowers, and Jellied Fruits 98 Marzipan, Nut Confections and Liquorice 116 Chocolates and Chocolate Confections 132 Nutritional notes 156 Index 158
Claire Ptak trained as a pastry chef for Alice Waters at Chez Panisse in Berkeley, California, before moving to London where she started her supremely successful cake stall, Violet Bakery. She has a regular recipe column in the Guardian/Observer.