Using only real, natural ingredients, a candy-maker extraordinaire and owner of the candy company Quin shares 200 achievable recipes for such delectable—and original—delights as Whole Roasted Strawberry Lollipops, Bergamot Caramels and Pinot Noir cotton candy. - (Baker & Taylor)
Shares recipes for two hundred confectionaries made from real, natural ingredients, including donut magic dust, vanilla bean and roasted fruit caramels, and toasted coconut marshmallows. - (Baker & Taylor)
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category
This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows.
Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready.
But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action! - (Random House, Inc.)
Jami Curl is the founder of QUIN – a small batch, handmade candy company headquartered in Portland, OR. She was recently named one of Fast Company’s 100 most creative people in food, and Bon Appteit dubbed her “the new Willy Wonka.” Jami’s work has also been featured in Food + Wine, Gourmet, Good Housekeeping, Real Simple, Martha Stewart, Martha Stewart Weddings, Sunset, O Magazine, the Wall Street Journal, the New York Times and many more. - (Random House, Inc.)
Candy Is Magic
Real Ingredients, Modern Recipes
By Jami CurlPotter/Ten Speed/Harmony/Rodale
Copyright © 2017 Jami Curl
All rights reserved.
ISBN: 978-0-399-57839-7
Contents
CONTENTS
RECIPES • VI
INTRODUCTION
A REAL LIFE IN REAL CANDY • 1
CHAPTER ONE
INGREDIENTS, TOOLS, AND FLAVOR • 9
CHAPTER TWO
CRAFTING CORE INGREDIENTS • 33
CHAPTER THREE
LOLLIPOPS • 109
CHAPTER FOUR
CARAMELS • 157
CHAPTER FIVE
DREAMS COME CHEW • 217
CHAPTER SIX
MARSHMALLOWS • 239
CHAPTER SEVEN
GUMDROPS • 269
RESOURCES GUIDE • 291
BECAUSE OF YOU • 297
INTRODUCTION
A REAL LIFE IN REAL CANDY
My job is made of dreams. I’m a candy maker, and the tools of my trade are imagination and sugar. I believe in magic. Especially the type of magic brought about by spinning my wildest dreams into something sweet to eat. There’s no way to argue it, magic is responsible for getting me to where I am today. It’s squeezed its way into every facet of my being, and it’s given me the ability to approach daily life with a specific sense of wonder and enchantment—two of the required qualities of a candy maker, I’m certain. There’s very little that I do that I don’t approach with a bright-eyed sense of enthusiasm. And if you’ve heard me speak, have met me at a candy demonstration, or have taken one of my classes, you know that everything I’m saying here is the exact truth: I’m completely wild about making candy.
I don’t remember a time when I wasn’t speaking the language of sweets. I don’t remember a time when I wasn’t analyzing bites of cookies or spoonfuls of ice cream. Chocolate and frozen treats, cakes and biscuits, candy and cookies, hot fudge and caramel sauce—these are my constants. They are my rewards, my gifts, my consolation prizes, my companions, and my coworkers.
In 2005, armed with a family of recipes and a tireless spirit, I opened my first retail bakery. I had just entered my thirties, I was not yet a mom, and I had just ended a successful career as a marketer for engineers and lawyers. Baking as a job was something I could visualize but never thought of as possible, until I made it possible.
Right from the beginning, the days were long. I opened the business in November, and, leading up to that first Thanksgiving, I was easily spending twenty-two-hour days in the bakery turning out pumpkin pies and nutmeg ice cream. I was so happy to be baking that I wouldn’t even realize when twenty-two hours had ticked by. Elbow deep in sugar, butter, and flour was exactly where I wanted to be.
strawberry lollipops
Here’s a recipe for fruit lollipops made with roasted strawberry purée and natural flavoring.
MAKES ABOUT SIXTY 1-1/2-INCH LOLLIPOPS
267 grams glucose syrup
400 grams granulated sugar
150 grams water
20 grams roasted strawberry purée
18 grams natural strawberry flavoring
Set up the lollipop station.
Weigh the glucose syrup, sugar, and water directly into a heavy-bottomed pot, then set the pot over medium-high heat and bring the lollipop syrup to a boil. Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first the syrup will bubble fast and light. Then it starts to slow down and the bubbles get a bit slower and thicker. This means the syrup is nearly ready.
Test the temperature of the syrup; as soon as it reaches 315°F, remove the pot from the heat. Give the candy syrup a good stir, then add the strawberry purée and the strawberry flavoring. (If you are making one of the variations, add any substitutions at this point.) Whisk together the contents of the pot until the candy no longer looks foamy and any active bubbling has stopped.
Using great care, immediately pour the syrup into a candy funnel or spouted cup and pour the lollipops as directed on page 114. Let the lollipops sit for about 30 minutes, until completely cool and hard. They are now ready for wrapping.
(Continues...)
Excerpted from Candy Is Magic by Jami Curl. Copyright © 2017 Jami Curl. Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Library Journal Reviews
Curl is the owner of Portland-based candy company Quin (quincandy.com), which she opened after successful stints as a marketer and bakery owner. Writing in refreshingly plain language, she deftly instructs readers in the fickle yet rewarding art of small batch candy making. Her recipes (e.g., cherry honey vanilla lollipops, popcorn caramels) are simple and well executed, and most get an extra boost of flavor from roasted fruit purees, infused syrups, and other homemade components. Crafty confectioners will love Curl's presentation suggestions, which cover how to make tiny piñatas and "candy pow wows" (gift-wrapped paper tubes stuffed with candy and confetti). VERDICT A treasury of uncommonly creative candies and striking sweets.
Copyright 2017 Library Journal.
PW Annex Reviews
Curl, the owner of the Quin Candy Company in Portland, Oregon, is passionate on the subject of candy, and her cookbook promises to teach readers the behind-the-scenes sleight of hand necessary to make great candy at home. Curl uses real ingredients (such as fruit flavorings that come from actual fruit) in gumdrops, caramels, and lollipops. People who are timid about candy-making will find Curl's detailed instructions encouraging. Her lesson on making caramel—a task that can put fear into the heart of even the most stalwart cook—is worth the price of the book. Readers can learn to make lollipops, gumdrops and marshmallows, all using fruit purees made from scratch. And on days when candy making seems like too much, there are simpler recipes, including homemade colored and flavored sugar sprinkles, peanut butter hot fudge sauce, and a pan of s'mores made with homemade marshmallows. Balancing kid-friendly lollipop flavors (peach, caramel) are Pinot Gris and rosé ones for those with more mature palates. Unique flavor combinations can be found throughout the book, and include coffee, orange, and smoked salt caramels, and iced tea and lemonade gumdrops. Curl's enthusiasm for her craft makes this cookbook a pleasure to read; she is the ideal coach for would-be candy makers. (Apr.)
Copyright 2017 Publisher Weekly Annex.