Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections

Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections

Susan Heeger, Susie Norris

Language: English

Pages: 160

ISBN: 1452109656

Format: PDF / Kindle (mobi) / ePub


The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

nibs Hand-crafted candy bars 2 Form the cookie dough into 3-in/7.5-cm logs, each about D/e in/2 cm thick. With the tip of a spoon, scrape out a deep trench on top of each log (this will be filled with caramel after the cookie is baked). Bake for about 20 minutes, until the logs are light golden brown around the edges. 3 Have the tempered chocolate at 90°F/34°C. With a small pastry brush or paintbrush, paint a thin layer of chocolate on the bottom of each cookie. Allow the cookies to set with

specific candy bars call for caramel in different thicknesses and textures. We will save hard caramel (and its various incarnations) for our Crunches topic (following). With all our cooked sugar recipes, we take precautions by including in the ingredients a bowl of ice, which serves to cool off or shock the sugar when it reaches the desired color. CRUNCHES Things that crunch in candy bars delight us. As you bite into a smooth or creamy bar and hit that bit of crackle, you have to wonder what it

process of tempering chocolate, of course, is to cover your candy bar in nuts and call it a day. NUTS A roll in a pile of roasted nuts—sliced, chopped, or even left whole—is one of the simplest possible finishes to a candy bar, yet one of the most satisfying, adding extra crunch and rich, toasty flavor. Nuts adhere especially well to fudge, but don’t stop there. If you’re a true nut fiend, try the nut-roll around a center of Chocolate Taffy (page 61), Marzipan (page 104), or Dark- or

thermometer, carefully place the pan into the bowl of ice for a few seconds to stop the caramel from cooking. 3 Remove the caramel from the ice and let it cool for 2 minutes, then add the cream, butter, vanilla, and salt, and stir with a wooden spoon. (Be careful! The still-hot syrup sizzles!) If some of the caramel has hardened on the bottom of the pan, return the pan to the stove and melt the bits into the mixture over low heat. Cool the sauce for 20 minutes, sprinkle in the chocolate, and

30—32 P Pastry tips, 141 Peanut butter Molten-Chocolate Peanut Bars, 41 PB and Chocolate Cups, 46—47 PB and J Supreme Discs, 47 Peanuts Chocolate and Nuts Inside and Out, 29 Maple Nut Logs, 84 Hand-crafted candy bars Molten-Chocolate Peanut Bars, 41 Nuts Inside and Out, 29 PB and J Supreme Discs, 47 roasting, 69 Peas, dried buying, 150 Quick Flower Bark, 79 Tarragon and Wasabi Bars, 78 Pecans Caramel Pecan Tortoises, 53—55 roasting, 69 Vanilla-Bean Fudge, 118 Peppermint oil, 150 Peter, Daniel,

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