Candy Is Magic: Real Ingredients, Modern Recipes [A Baking Book] - Rilegato

Curl, Jami

Rilegato

ISBN 10: 0399578390 ISBN 13: 9780399578397

Casa editrice: Ten Speed Press, 2017

Riassunto

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows.

Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready.
 
But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!

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Informazioni sull?autore

Jami Curl is the founder of QUIN – a small batch, handmade candy company headquartered in Portland, OR. She was recently named one of Fast Company’s 100 most creative people in food, and Bon Appteit dubbed her “the new Willy Wonka.” Jami’s work has also been featured in Food + Wine, Gourmet, Good Housekeeping, Real Simple, Martha Stewart, Martha Stewart Weddings, Sunset, O Magazine, the Wall Street Journal, the New York Times and many more.

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This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops-this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and "magic dusts" that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more-you are officially party ready. But this is just the tip of the deliciously sweet iceberg-packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations-Candy is Magic is a candy call to action!

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INTRODUCTION
A REAL LIFE IN REAL CANDY

My job is made of dreams. I’m a candy maker, and the tools of my trade are imagination and sugar. I believe in magic. Especially the type of magic brought about by spinning my wildest dreams into something sweet to eat. There’s no way to argue it, magic is responsible for getting me to where I am today. It’s squeezed its way into every facet of my being, and it’s given me the ability to approach daily life with a specific sense of wonder and enchantment—two of the required qualities of a candy maker, I’m certain. There’s very little that I do that I don’t approach with a bright-eyed sense of enthusiasm. And if you’ve heard me speak, have met me at a candy demonstration, or have taken one of my classes, you know that everything I’m saying here is the exact truth: I’m completely wild about making candy.

I don’t remember a time when I wasn’t speaking the language of sweets. I don’t remember a time when I wasn’t analyzing bites of cookies or spoonfuls of ice cream. Chocolate and frozen treats, cakes and biscuits, candy and cookies, hot fudge and caramel sauce—these are my constants. They are my rewards, my gifts, my consolation prizes, my companions, and my coworkers.

In 2005, armed with a family of recipes and a tireless spirit, I opened my first retail bakery. I had just entered my thirties, I was not yet a mom, and I had just ended a successful career as a marketer for engineers and lawyers. Baking as a job was something I could visualize but never thought of as possible, until I made it possible. 

Right from the beginning, the days were long. I opened the business in November, and, leading up to that first Thanksgiving, I was easily spending twenty-two-hour days in the bakery turning out pumpkin pies and nutmeg ice cream. I was so happy to be baking that I wouldn’t even realize when twenty-two hours had ticked by. Elbow deep in sugar, butter, and flour was exactly where I wanted to be. 




strawberry lollipops 

Here’s a recipe for fruit lollipops made with roasted strawberry purée and natural flavoring.

MAKES ABOUT SIXTY 1-1/2-INCH LOLLIPOPS 

267 grams glucose syrup 
400 grams granulated sugar 
150 grams water 
20 grams roasted strawberry purée 
18 grams natural strawberry flavoring 

Set up the lollipop station.
 
Weigh the glucose syrup, sugar, and water directly into a heavy-bottomed pot, then set the pot over medium-high heat and bring the lollipop syrup to a boil. Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first the syrup will bubble fast and light. Then it starts to slow down and the bubbles get a bit slower and thicker. This means the syrup is nearly ready. 

Test the temperature of the syrup; as soon as it reaches 315°F, remove the pot from the heat. Give the candy syrup a good stir, then add the strawberry purée and the strawberry flavoring. (If you are making one of the variations, add any substitutions at this point.) Whisk together the contents of the pot until the candy no longer looks foamy and any active bubbling has stopped. 

Using great care, immediately pour the syrup into a candy funnel or spouted cup and pour the lollipops as directed on page 114. Let the lollipops sit for about 30 minutes, until completely cool and hard. They are now ready for wrapping.

Dettagli dell'edizione

• Editore: Ten Speed Press
• Data di pubblicazione: 2017
• Lingua: Inglese
• ISBN 10: 0399578390
• ISBN 13: 9780399578397
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 312
• Contatto del produttore: non disponibile
• Persona responsabile: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Germania