Welcome to our CANDY MAKING RECIPES AND INSTRUCTIONS online!
We hope you will find this guide helpful to get you started if you are a novice candy maker, as well as enriching for the more experienced candy creator. The recipes and methods found herein have been used by both our many customers as well as our employees throughout the years. So much so, that they have become staples in tradition throughout many households during the holiday season.
The recipes cover a wide range of ingredients, perfectly suiting every taste bud, from cherries to peanut butter and coconut. They also encompass some varieties that are virtual time savers in preparation, requiring only your patience while they set up before you can sink your teeth into them. Whatever your preference or motivation, they are sure to be crowd pleasers and will impress your recipients! The sections devoted to melting and molding your chocolates are comprehensive, offering options as well as many suggestions to enhance and personalize your edibles.
As you peruse the information, you will come across this symbol: (C.C.) – which denotes products that are available for purchase in our shop to enhance your candy making experience. We carry a wide range of candy making supplies from molds, tools, foils, fancy candy cups, boxes and outstanding books; to a wide range of candy flavorings, coating chocolate, real chocolate, fountain chocolate and various holiday candy “enhancers” such as crunches, specialty bars, specialty coconut, specialty sugar, fillings and caramel.
Wherever your candy making experience leads you, you will develop your own favorite method of melting the chocolate and sometimes even combine the methods which best meet your needs. Just remember that your coating chocolates will not withstand high temperatures and it will melt just fine at 110 to 120 degrees…NO HIGHER.
So remember, as a general rule of thumb: If you think that you have gotten the chocolate too hot, remove the container from the heat, allow it to cool slightly and begin stirring. As it cools it should begin to thin out and will be good to continue with. A few Paramount Crystal (C.C.) flakes can also be helpful to thin the chocolate.
Have Fun!
We hope you will find this guide helpful to get you started if you are a novice candy maker, as well as enriching for the more experienced candy creator. The recipes and methods found herein have been used by both our many customers as well as our employees throughout the years. So much so, that they have become staples in tradition throughout many households during the holiday season.
The recipes cover a wide range of ingredients, perfectly suiting every taste bud, from cherries to peanut butter and coconut. They also encompass some varieties that are virtual time savers in preparation, requiring only your patience while they set up before you can sink your teeth into them. Whatever your preference or motivation, they are sure to be crowd pleasers and will impress your recipients! The sections devoted to melting and molding your chocolates are comprehensive, offering options as well as many suggestions to enhance and personalize your edibles.
As you peruse the information, you will come across this symbol: (C.C.) – which denotes products that are available for purchase in our shop to enhance your candy making experience. We carry a wide range of candy making supplies from molds, tools, foils, fancy candy cups, boxes and outstanding books; to a wide range of candy flavorings, coating chocolate, real chocolate, fountain chocolate and various holiday candy “enhancers” such as crunches, specialty bars, specialty coconut, specialty sugar, fillings and caramel.
Wherever your candy making experience leads you, you will develop your own favorite method of melting the chocolate and sometimes even combine the methods which best meet your needs. Just remember that your coating chocolates will not withstand high temperatures and it will melt just fine at 110 to 120 degrees…NO HIGHER.
So remember, as a general rule of thumb: If you think that you have gotten the chocolate too hot, remove the container from the heat, allow it to cool slightly and begin stirring. As it cools it should begin to thin out and will be good to continue with. A few Paramount Crystal (C.C.) flakes can also be helpful to thin the chocolate.
Have Fun!