Brittles, Barks, and Bonbons
There are few things more tempting than a dish of fancy candies. But here's a little secret—it's actually quite easy to make these sugary confections at home! Brittles, Barks & Bonbons offers a candy recipe for every occasion and is packed with helpful tips on ingredients and equipment. For elegant gift-giving, there are Chai-Spiced Truffles and Vanilla Sea-Salt Carame...more
Hardcover, 93 pages
Published October 4th 2008 by Chronicle Books
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Charity Ferreira oughta know candy. She was graduated from the California Culinary Institute, worked as a pastry chef, traveled in Europe to study pâtisserie, and writes for major food magazines like Bon Appétit. In a scant volume, she offers an introduction of many of the kinds of candy which can be produced at home. In addition to the standards, she offers recipes for Spicy Mexican Pepita Brittle, Chai-Spiced Truffles, Vanilla Sea-Salt Caramels, Buttery Almond Toffee and Blueberry-Pear Gelées...more
Full disclaimer: I haven't tried any of the recipes in here yet. But it shouldn't be too hard, because there aren't that many. Only 42 pages have anything I'd really call recipes (and of those, some are pictures--I'm lazy about counting pages); the rest of the 94-page book is instructions (good) and "recipes" for things like chocolate-dipped fruit, chocolate-dipped dried fruit, chocolate-dipped graham crackers, and barks, which all consist of "melt chocolate, stir in X, pour in a flat pan."
Somewhat condescending in the intro and story, fancy candies that don't seem quite appeasing or fun (a big thing for me, candy has to be fun,) and the majority of the recipes have nuts. Not very fun for my daughter to share at school when no nuts are allowed.