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!
Curl, the owner of the Quin Candy Company in Portland, Oregon, is passionate on the subject of candy, and her cookbook promises to teach readers the behind-the-scenes sleight of hand necessary to make great candy at home. Curl uses real ingredients (such as fruit flavorings that come from actual fruit) in gumdrops, caramels, and lollipops. People who are timid about candy-making will find Curl s detailed instructions encouraging. Her lesson on making caramel a task that can put fear into the heart of even the most stalwart cook is worth the price of the book. Readers can learn to make lollipops, gumdrops and marshmallows, all using fruit purees made from scratch. And on days when candy making seems like too much, there are simpler recipes, including homemade colored and flavored sugar sprinkles, peanut butter hot fudge sauce, and a pan of s mores made with homemade marshmallows. Balancing kid-friendly lollipop flavors (peach, caramel) are Pinot Gris and ros ones for those with more mature palates. Unique flavor combinations can be found throughout the book, and include coffee, orange, and smoked salt caramels, and iced tea and lemonade gumdrops. Curl s enthusiasm for her craft makes this cookbook a pleasure to read; she is the ideal coach for would-be candy makers.