Download The Sweet Book of Candy Making: From the Simple to the by Elizabeth LaBau PDF

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By Elizabeth LaBau

Create your personal scrumptious, lovely, and professional-quality goodies with The candy ebook of sweet Making. even if you're a newbie or a professional sweet maker, you will discover mouthwatering recipes and professional the way to encourage you—and fulfill your candy tooth.

Inside, you'll find:

—Candy-making necessities: all you want to find out about apparatus, elements, and methods, together with step by step classes on pulling taffy, rolling brownies, filling peanut butter cups, and more

—More than 50 recipes for sugar goodies, fondant, caramels, toffee, fudge, tarts, candies, marshmallows, and fruit and nut candies

—Troubleshooting advice for every kind of candy

—How to ideal the classics you're keen on, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at anything new: Pistachio Marzipan Squares, ardour Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating suggestions to teach off your tasty results

Get began on your kitchen with The candy ebook of sweet Making!

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Extra resources for The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

Example text

Simmering Soups Clam & Scallop Chowder 2 onions, finely chopped 1/4 c. butter, divided 1 t. salt 1 t. pepper 1 c. chicken broth or water 2 potatoes, peeled and cubed 1/4 lb. bay scallops 10-oz. can baby clams, drained and 1/2 c. liquid reserved 1 c. light cream 1 c. milk 2 slices bacon, crisply cooked and crumbled 29 In a large heavy saucepan over medium heat, cook onions in 2 tablespoons butter for 5 minutes, or until tender. Add salt, pepper, broth or water and potatoes; cook until fork tender.

Can green beans, drained 15-1/4 oz. can green peas, drained 15-oz. can diced tomatoes, drained garlic powder and steak seasoning to taste Garnish: oyster crackers In a large saucepan over medium heat, brown beef; drain. Stir in Sloppy Joe sauce; heat through. Add remaining ingredients except crackers; simmer until bubbly, about 10 to 15 minutes. Serve with crackers. Makes 6 to 8 servings. ht ou Wrig Betty L ville, TN on Henders happy s a cipe wa y I made a This re d e ring t! On acciden soup. Remembe ce u e a l s b a e t y Jo vege d it r Slopp leftove idge, I stirre it!

Reduce heat to low; simmer, covered, for 2 to 3 hours. Garnish with cheese. Serves 6. arsons Janet P on, OH ngt Pickeri ok sta, co like pa lbows If you i or e l dita in ly and add e separat each serving. o t 1/2 cup Simmering Soups Grandma’s Chicken Noodle Soup 16-oz. pkg. thin egg noodles, uncooked 1 t. oil 12 c. chicken broth 1-1/2 t. salt 1 t. poultry seasoning 1 c. celery, chopped 1 c. onion, chopped Optional: 1 c. carrot, peeled and chopped 1/3 c. cornstarch 1/4 c. cold water 4 c. cooked chicken, diced 33 Bring a large pot of water to boil over medium-high heat; add noodles and oil.

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