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Sweet Things : Chocolates, Candies, Caramels and Marshmallows - to Make and Give by Annie Rigg (2014, Hardcover)

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About this product

Product Identifiers

PublisherOctopus

ISBN-101909487155

ISBN-139781909487154

eBay Product ID (ePID)201609115

Product Key Features

Book TitleSweet Things : Chocolates, Candies, Caramels and Marshmallows-To Make and Give

Number of Pages176 Pages

LanguageEnglish

Publication Year2014

TopicCourses & Dishes / Confectionery, Specific Ingredients / Chocolate

IllustratorYes

GenreCooking

AuthorAnnie Rigg

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight26.3 Oz

Item Length9.3 in

Item Width7.7 in

Additional Product Features

Intended AudienceTrade

ReviewsA very detailed cookbook of all things chocolate, caramels (my favorite: coconut milk caramels!), candies and marshmallows. She even has a couple 'old school' candies like peppermint candy canes and dots (remember the paper dots, aka candy buttons?). But seriously I would get this JUST for the coconut milk caramels!, Every year, I swear this is the year that I'll make all edible gifts for the holidays. Every year, I get distracted, discouraged, or otherwise dissuaded in my pursuit. But with Sweet Things in my hands, I'm starting to believe that this year might just be The Year.This book is full of the kinds of candies that appeal to both my sweet tooth and my inner Willy Wonka. (I love tinkering with sugar, melting chocolate, and wielding my candy thermometer with gusto). Annie Riggs has included projects for everything from basic chocolate truffles to old-fashioned candy canes, and every classic candy store sweet in between. While I know I'll have to curb my expectations in the looks department -- Annie's treats look so bee-yoooo-tiful -- the amount of careful detail she's included with each recipe makes me confident heading into the kitchen.If you're on my gift list, get excited: Your hand-crafted candies may look a bit nubbly, but I promise they'll be delicious., 'Candy making is not dissimilar to baking,' she writes, 'in that it requires a little quiet kitchen time, with few interruptions or disturbances, and results in the kind of food that gives joy both to yourself and the lucky folks who share your endeavors.' Recipes include gingerbread marshmallows, candy canes, and peppermint creams that she calls "deeply retro" because they evoke her childhood in the 1970s, "the days when fancy dark-chocolate mints were the height of sophistication." (Photos by Tara Fisher, provided by Sweet Things (Kyle Books)) There's also a recipe for bitter orange chocolate truffles, which define the current peaks of confectionery sophistication. They're dusted with cocoa, flavored with candied orange peel -- and don't even require a sugar thermometer., Sweet Things: Chocolates, Candies, Caramels, & Marshmallows - to Make & Give by Annie Rigg is full of ideas for baking gifts for the holidays. You can dazzle your friends with gifts of chocolate bark; peppermint creams, crisp butterscotch popcorn (with a hint of sea salt); maple pecan fudge; or toasted coconut marshmallows. Each of the recipes comes with foolproof instructions for even novice confectioners. I also like the hints on gift-packaging which come in handy., Candy: I am a chocolate fiend. Marzipan makes me swoon. Anything caramel-y or toffee-like weakens my knees. My fave candy book for 2014 is Sweet Things by Annie Rigg. Great recipes packaged with a look that evokes old-fashioned confectionery stores with offerings like Violet Candies, homemade Candy Canes, Turkish Delight, Rosewater and Pistachio Marshmallows and all the standards too like fudge, chocolate bark, truffles, caramels and more. (We are highlighting Candy with Lollipop Dippers and Candy Buttons). The book is a workhorse with clear instructions, but pretty enough to give as a gift. Her version of Rose Truffles is one of the most elegant I have seen yet with a rose petal infused syrup and organic rose oil., If you've got a candy thermometer and a sweet tooth, cookbook author and food stylist Annie Rigg has Sweet Things, a whole pile of delicious treats for you to make for friends, family...yourself...really, anyone who comes to mind. With foolproof instructions from a master confectioner, homemade buttery salted caramels are well within reach., British food writer and stylist Annie Rigg has published a number of books in the UK, but this tempting collection of confections is the first of her works to make it into my hands. Now I'll know to keep an eye out for her books in the future. I'm especially attracted to the recipes for fruit pastilles and there's a whole chapter on toffees, nougats, and honeycomb candies that's calling my name., I used to love this Dot Candy as a child and have to say I never thought about how they might be made. I just liked peeling them off of the paper with my teeth and popping them into my mouth - even when a little paper came up with the candy. Note that the recipe was written for the UK audience and calls for weights- and know that icing sugar is powdered sugar and although American egg white powdered might not come in a similar "sachet", it is easy enough to weigh out 8-grams (or .28 ounces). If you can find confectioners' sugar without any cornstarch added (most has it added to retard caking), that would be ideal. As author Annie Rigg describes, precision is key here to get the look you are after. Also check out the Candy & Lollipop Dippers, also from her book, Sweet Things., This recipe and the Dot Candy from Sweet Things by Annie Rigg caught my eye right away for the nostalgia factor. As I read her description it brings me back to about age 10 when I used to frequent a "penny" candy store during the summers near the shore. Even back then not many of the candies were an actual penny, but that didn't dissuade us from pulling out our nickels, dimes and quarters. Making these at home takes some attention to detail, but you and your friends and family will be amazed at the result. The citric acid might seem like an odd ingredient, but it is what gives the powder dip its incomparable and addictive sourness. Also check out the homemade Dot Candy.

Table Of ContentIntroduction 6 Basics 8 Chocolate 10 Marshmallows 58 Fruit 78 Toffee, Fudge and Caramels 102 Nougat, Nuts and Honeycomb 128 Hardy Candy 152 Gift Packaging 170 Suppliers 172 Index 173 Acknowledgments 176

SynopsisFrom traditional toffee, fluffy clouds of marshmallow and creamy maple and pecan fudge to sherbet with lolly dippers, the recipes in Sweet Things are the stuff of childhood dreams. Soft, delicately flavored nougat bars, topped with vanilla caramel and covered in chocolate are just big enough for three or four (big) bites and far surpass the shop-bought equivalent. Crisp butterscotch popcorn with just a hint of sea salt is the perfect adult indulgence, a box of Praline Hearts makes a delightful Valentine's Day gift and chocolate-dipped honeycomb is tailor-made for Father's Day. The cookbook encompasses Chocolate, Marshmallows, Fruit, Toffee, Fudge and Caramels, Nougat, Nuts and Honeycomb, and Hard Candy as the six delicious categories for just about every occasion and culinary skill. The gift packaging tips will take your sweets to a whole new level. Get lost in the likes of Nougat making as the 74 recipes will help any leveled cook to translate a passion for sweets into your kitchen. The recipes come with failproof instructions that will ensure success every time, even for novice confectioners, making this the ideal book whether you want an imaginative present for someone special or merely to treat yourself., From traditional toffee, fluffy clouds of marshmallow and creamy maple and pecan fudge to sherbet with lolly dippers, the recipes in Sweet Things are the stuff of childhood dreams. The recipes come with failproof instructions that will ensure success every time, even for novice confectioners, plus creative packaging ideas, making this the ideal book whether you want an imaginative present for someone special or merely to treat yourself.