Candy Making for Dummies,
[ Pobierz całość w formacie PDF ]
Candy Making
FOR
DUMmIES
‰
by David Jones
Candy Making For Dummies
®
Published by
Wiley Publishing, Inc.
111 River St.
Hoboken, NJ 07030-5774
www.wiley.com
Copyright © 2005 by Wiley Publishing, Inc., Indianapolis, Indiana
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or
by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permit-
ted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written
permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the
Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600.
Requests to the Publisher for permission should be addressed to the Legal Department, Wiley Publishing,
Inc., 10475 Crosspoint Blvd., Indianapolis, IN 46256, 317-572-3447, fax 317-572-4355, or online at
.
Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the
Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade
dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United
States and other countries, and may not be used without written permission. All other trademarks are the
property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor
mentioned in this book.
LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY:
THE PUBLISHER AND THE AUTHOR MAKE NO REP-
RESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE
CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT
LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CRE-
ATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CON-
TAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE
UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR
OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A
COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE
AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZATION
OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION AND/OR A POTENTIAL SOURCE OF FUR-
THER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE
INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY
MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK
MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT
IS READ. SOME OF THE EXERCISES AND DIETARY SUGGESTIONS CONTAINED IN THIS WORK MAY
NOT BE APPROPRIATE FOR ALL INDIVIDUALS, AND READERS SHOULD CONSULT WITH A PHYSICIAN
BEFORE COMMENCING ANY EXERCISE OR DIETARY PROGRAM.
For general information on our other products and services, please contact our Customer Care
Department within the U.S. at 800-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.
For technical support, please visit www.wiley.com/techsupport.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may
not be available in electronic books.
Library of Congress Control Number: 2005924626
ISBN-13: 978-0-7645-9734-3
ISBN-10: 0-7645-9734-5
Manufactured in the United States of America
10 9 8 7 6 5 4 3 2 1
1O/RW/QY/QV/IN
About the Author
David Jones
and his wife, Janet, left Atlanta for the Georgia mountains in
June 1973 and, on impulse, took over a tiny candy shop in the Bavarian-style
tourist village of Helen, Georgia, a couple of weeks later. David had no candy-
making knowledge so, for the first three years, the couple simply bought
candy and sold it to the tourists who visited the village. They named their
little shop Hansel & Gretel Candy Store.
In 1976, the couple learned to make peanut brittle, which they made in their
home because the shop was so small. Because of that one confection, the
business grew to fill two large buildings in the Alpine village. The business,
which encompasses more than 8,200 square feet, is now known as Hansel &
Gretel Candy Kitchen to reflect the onsite production. David seemed to have
a knack for making candy and learned to make many other delicious and eye-
appealing confections, including fudges, caramels, creams, divinity, toffees,
and all kinds of chocolates. And all these delicious confections were made so
the public could watch.
Together David’s shops attract more than 250,000 visitors per year, and David
gives frequent chocolate tours and offers tips to visitors and callers who con-
tact him for his expertise. David, Janet, and their staff are currently develop-
ing the Hansel & Gretel Institute, which will teach candy making and be a
troubleshooting sounding board for candy makers.
Hansel & Gretel has been a member of Retail Confectioners International
(RCI) since 1983, and David’s association with that organization has influ-
enced the growth of his company. RCI members share concepts and recipe
ideas, and the association runs candy schools and candy classes for its mem-
bers. David has attended the RCI Gus Pulakos Candy School and has taken a
course in truffle making run by RCI. He previously served on RCI’s board of
directors and, in 2005, he once again was elected to the RCI board.
Helen, Georgia (
helenga.org
) is a Bavarian-style village that attracts more
than 2 million visitors a year. David is a past president of the village’s cham-
ber of commerce, and he currently serves on the board of directors of the
chamber.
Dedication
Dedicated to my late parents, Shuford and Katherine Jones, for always believ-
ing in me and being there when I needed help and understanding. They loved
me; they loved my candy; and they would have loved this book.
Author’s Acknowledgments
Thanks to my agent Jessica Faust of Bookends and to all the folks at Wiley
Publishing for believing in a first-time author, especially Acquisitions Editor
Stacy Kennedy for believing that a writer existed beyond the few phrases that
she read. I have the greatest admiration for Georgette Beatty, my project
editor, because she was able to keep me on task and always knew the right
words to inspire me when I needed an “atta-boy.” And thanks to Copy Editor
Michelle Dzurny for correcting my Georgian grammar; to Recipe Tester Emily
Nolan for checking all the recipes; and to General Reviewer and Nutritional
Analyst Patty Santelli.
Thanks to Editor-in-Chief Michael Allured and Associate Editor Gail
Schippman of
The Manufacturing Confectioner
magazine for recommending me
as a possible author to get the ball rolling my way.
I appreciate my friends Gary Guittard and Gary Williams of Guittard
Chocolate and Chuck Phelan of Peter’s Chocolate for taking care of my choco-
late needs (because we made countless recipes in our candy kitchen!).
I am especially grateful to John Roche, my production manager at Hansel &
Gretel, and all my staff for their help in producing recipes that were smaller
than our normal batches of candy and for doing so at odd times of the day or
night. Thank you to my daughter Andrea, who taught me the necessary com-
puter skills so vital to the writing of this book. Thanks to my daughter Diana
for spending so much time in her teen years helping in the shop and for
making decorating suggestions. And a special thanks to the person without
whom I could never have created home-size recipes from large batches,
Randy Hofberger, the Technical Manager for Nestle Chocolate and
Confections Company. Randy was always there to answer my many questions
and to correct my errors. I couldn’t have written this book without him.
For all my friends — including my friends at Retail Confectioners
International (RCI) — who accepted my excuses when I couldn’t come out
and play for six months — thank you for understanding.
And last but certainly not least, I want to thank my lovely wife, Janet, for tol-
erating the long days and nights I spent writing and for giving me her input
when I needed an idea or an answer.
Publisher’s Acknowledgments
We’re proud of this book; please send us your comments through our Dummies online registration
form located at
www.dummies.com/register/
.
Some of the people who helped bring this book to market include the following:
Acquisitions, Editorial, and Media
Development
Project Editor:
Georgette Beatty
Acquisitions Editor:
Stacy Kennedy
Copy Editor:
Michelle Dzurny
General Reviewer and Nutritional Analyst:
Patty Santelli
Recipe Tester:
Emily Nolan
Editorial Manager:
Michelle Hacker
Editorial Assistants:
Hanna Scott, Nadine Bell,
Melissa S. Bennett
Cover Photo:
© Ben Fink/FoodPix
Cartoons:
Rich Tennant (
www.the5thwave.com
)
Photographer:
David K. Lann
Composition Services
Project Coordinator:
Shannon Schiller
Layout and Graphics:
Andrea Dahl,
Joyce Haughey, Barry Offringa,
Lynsey Osborn
Special Art:
Elizabeth Kurtzman
Proofreaders:
TECHBOOKS Production
Services, Leeann Harney, Jessica Kramer,
Carl William Pierce
Indexer:
TECHBOOKS Production Services
Publishing and Editorial for Consumer Dummies
Diane Graves Steele,
Vice President and Publisher, Consumer Dummies
Joyce Pepple,
Acquisitions Director, Consumer Dummies
Kristin A. Cocks,
Product Development Director, Consumer Dummies
Michael Spring,
Vice President and Publisher, Travel
Kelly Regan,
Editorial Director, Travel
Publishing for Technology Dummies
Andy Cummings,
Vice President and Publisher, Dummies Technology/General User
Composition Services
Gerry Fahey,
Vice President of Production Services
Debbie Stailey,
Director of Composition Services
[ Pobierz całość w formacie PDF ]