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Boiled Sweets - How They Used to Do It

Boiled Sweets - How They Used to Do It
Author: Two Magpies Publishing
Publisher: Read Books Ltd
Total Pages: 132
Release: 2016-08-01
Genre: Cooking
ISBN: 1473392012
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Learn how to craft truly beautiful sweets, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of sweet-making. This book will guide you through the sweet-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

Crazy Sweet Creations

Crazy Sweet Creations
Author: Ann Reardon
Publisher: Mango Media Inc.
Total Pages: 260
Release: 2021-06-15
Genre: Cooking
ISBN: 164250579X
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How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Sally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.

Boiled Sweets and Hard Candy

Boiled Sweets and Hard Candy
Author: Claire Ptak
Publisher: Lorenz Books
Total Pages: 0
Release: 2014-06-15
Genre: Cooking
ISBN: 9780754828860
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Indulge your sweet tooth with this gorgeous collection of classic confectionery. From traditional hard candies and suckable lollipops to chewy taffies and shaped fondants, there is a best-loved treat for everyone here. Includes sugar-working techniques, such as making a sugar syrup, using a sugar thermometer, working fondant, and pulling and stretching taffy. Every recipe is described clearly, with easy-to-follow instructions and an inspiring photograph of the finished confection, making it simple to achieve success.

The Candy Maker's Guide

The Candy Maker's Guide
Author: Fletcher Manufacturing Company
Publisher: Good Press
Total Pages: 90
Release: 2019-11-21
Genre: Fiction
ISBN:
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The Candy Maker's Guide is a recipe book by the Fletcher Manufacturing Company, made for those who are endeavoring sweetie selling, with recipes scaled up for production. Excerpt: "These form almost as important a part of the trade as the sugar itself, and it should be the chief object of every workman to try and excel in these two important features; if you do not use good flavors, it is a moral certainty you cannot produce good candies. Flavors for boiled sugars should be specially prepared, those bought at an ordinary chemist shop may do very well for flavoring [Pg 19]custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they are so weak that, to give the drops &c., even a slight taste the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty, and sticks to the machine while being pressed through; the drops when finished look dull, dragged and stick together when bottled; tons of drops are weekly spoiled by small makers using such flavors, while a little trouble and less expense would put them out of their misery, besides giving to the goods that clear bright dry appearance to be found in the drops of a respectable house."

A Selection of Old-Time Recipes for Boiled Sweets

A Selection of Old-Time Recipes for Boiled Sweets
Author: Various Authors
Publisher: Read Books Ltd
Total Pages: 22
Release: 2013-04-16
Genre: Cooking
ISBN: 1447490320
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Authored by various experts, this vintage series of books reveals how to create traditional British sweets, long-loved by young and old, and is sure to delight anyone with an interest in old-time confectionary. This edition addresses the boiled sweet, from the acid drop and peppermint twist to lemon barley sugar and the honey drop. Full contents: Confectionery - Boiled Sweets - Coating Syrup - Caramel Syrup - Acid Drops - Barley Sugar - Cocoanut Drops - Edinburgh Rock - Lozenges - Twist - Peppermint Twist - Rainbow Twist - Peppermint Drops - Rose Rock - Victoria, Alexandria, and Albertrocks, Etc. - Horehound or Montpellier Drops - Horehound Candy - Lemon Barley Sugar - Barley Sugar Drops - Honey Drops - Clove, Brown Acid, Black Jack, Etc. - White Acid, Rose Acid, Sticks, Etc. - Small Bulls’ Eyes and Nelson Balls. We are republishing this charming, classic text in a high quality, affordable edition, complete with a newly written introduction.

The A-Z of Boiled Sweets

The A-Z of Boiled Sweets
Author: Anon
Publisher: Read Books Ltd
Total Pages: 59
Release: 2016-01-26
Genre: Cooking
ISBN: 1473391938
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From acid drops to zest via lozenges and toffee apples, the A-Z of Boiled Sweets covers everything you need to know about making sweets at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Boiled Sweets is a kitchen staple for sweet-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.

The Science of Sugar Confectionery

The Science of Sugar Confectionery
Author: William P Edwards
Publisher: Royal Society of Chemistry
Total Pages: 180
Release: 2015-11-09
Genre: Technology & Engineering
ISBN: 1782626093
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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

RAF Airborne Forces Manual

RAF Airborne Forces Manual
Author: Great Britain. Air Ministry
Publisher:
Total Pages: 296
Release: 1979
Genre: History
ISBN:
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The Little Book of Questions on Boiled Sweets

The Little Book of Questions on Boiled Sweets
Author: Anon
Publisher: Read Books Ltd
Total Pages: 83
Release: 2014-12-03
Genre: Cooking
ISBN: 1473391946
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Answer all your sweet-making questions in one handy book, with The Little Book of Questions on Boiled Sweets. This book will guide you through the sweet-making process, including a brief history of the sweet treats, what equipment you'll need and essential confectionery techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For sweet-making novices, and even those with a little experience, The Little Book of Questions on Boiled Sweets is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.

The Candy Maker's Guide

The Candy Maker's Guide
Author: Fletcher Cook Staff
Publisher: CreateSpace
Total Pages: 140
Release: 2013-04-07
Genre: Cooking
ISBN: 9781484063477
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The Candy Maker's Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnf'g. Co. Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky.