Cover image for The ultimate candy book : more than 700 quick and easy, soft and chewy, hard and crunchy sweets and treats
The ultimate candy book : more than 700 quick and easy, soft and chewy, hard and crunchy sweets and treats
Weinstein, Bruce, 1960-
Personal Author:
First edition.
Publication Information:
New York : Morrow, [2000]

Physical Description:
vii, 248 pages : illustrations ; 24 cm
General Note:
Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Boston Free Library TX791 .W382 2000 Adult Non-Fiction Open Shelf
Anna M. Reinstein Library TX791 .W382 2000 Adult Non-Fiction Open Shelf

On Order



Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.

If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.

Reviews 2

Booklist Review

If desserts aren't sweet enough or not ready quickly enough, candy provides instant gratification. Bruce Weinstein's The Ultimate Candy Book rushes to the rescue with recipes for all sorts of favorite homemade candies as well as directions for reproducing favorite commercial candies in the home kitchen. Weinstein makes plain the simple method of combining pecans, caramel, and chocolate into homemade turtles. His chocolate matzo makes the deprivations of the Passover season much more bearable. Some unexpected treats appear here, such as coconut snowballs: crisp coconut coating the outside of balls of contrastingly moist, chewy coconut. What's unusual is that they're served straight from the deep freeze.

Library Journal Review

Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the themeDmany recipes, in fact, include close to a dozen versions in all. The candies are organized into the three general categories of the subtitle and range from Fudge-in-a-Minute to Turkish Taffy (in grape, peach, and even fig flavors) to Hazelnut Brittle. There's even a recipe for homemade chewing gum. With its abundance of recipes, this is a good companion to Carole Bloom's several less-ambitious candy-making titles (e.g., Truffles, Candies, & Confections, Crossing Pr., 1996). (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



The Ultimate Candy Book More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats Chocolate Spiderwebs Makes 4 to 6 Spiderwebs, depending on size The perfect treat for Halloween, these chocolate webs make unique party favors. You can also use small webs to decorate a scoop of ice cream, or lay one large web on top of a ghoulish cake. Ingredients: 12 ounces white chocolate, coarsely chopped, or 12 ounces white chocolate chips Butter or margarine for greasing the cookie sheet Instructions: Butter a large cookie sheet and set it aside. Cut a piece of parchment paper large enough to fit the cookie sheet. Using a dark pencil or a magic marker, draw spiderweb designs, about 6 inches in diameter, onto the parchment, leaving 2 to 3 inches between each web. Turn the paper over and place it onto the prepared cookie sheet. You should be able to see your design through the parchment. Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. if you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces white chocolate and stir until all of the chocolate is melted and smooth. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88 F. if the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88 F. If it is too hot, let it cool until the desired temperature is reached. Fill a large Ziploc bag with the melted chocolate. Seal the bag and use a pair of scissors to cut the tip off one bottom corner. The hole should be about 1/4 inch. If desired, use a pastry bag fitted with a 1/4-inch round tip. Squeezing the bag, follow the design you drew on the parchment paper, making the lines thick enough to hold together when the chocolate hardens, at least 1/4 inch. Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Variations Christmas Spiderwebs: Sprinkle each web with 2 to 3 teaspoons red and green sprinkles while the chocolate is still soft. Dusty Spiderwebs: Sift 2 teaspoons cocoa powder over the finished spiderwebs. Frosted Spiderwebs: Sprinkle each web with 1 to 2 teaspoons superfine sugar before placing them in the refrigerator to harden. Halloween Spiderwebs: Sprinkle each web with 2 teaspoons orange and black sprinkles while the chocolate is still soft. Milk Chocolate Spiderwebs: Substitute 12 ounces milk chocolate for the white chocolate. Semisweet Spiderwebs: Substitute 12 ounces semisweet chocolate for the white chocolate. Spiderwebs with Spiders: Place a gummy spider into the middle of each web while the chocolate is still soft. Buttercream Truffles Makes about 64 Truffles Truffles are perhaps the most elegant of all candies. They resemble the expensive fungus they're named for, but they have nothing else in common. This recipe uses a basic buttercream which combines butter with powdered sugar for its base. These truffles are best eaten at room temperature, but need to be kept refrigerated. Ingredients: 6 ounces unsweetened chocolate 2/3 cup unsalted butter, at room temperature 2 1/3 cups confectioners' sugar 1/3 cup heavy cream 1 tablespoon vanilla extract Cocoa powder for coating Instructions Melt the unsweetened chocolate in the top part of a double boiler set over hot water, or in a bowl that fits snugly over a pot of hot water. Set the melted chocolate aside. Combine the butter and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until the mixture is smooth and pale yellow. Turn the mixer to low and beat in the heavy cream. Quickly add the melted chocolate and vanilla, beating just long enough to make a smooth paste without any chocolate streaks. Refrigerate the mixture until it is cool and firm, 1 to 2 hours. Scoop out heaping teaspoonsful of the chocolate mixture and quickly roll each one into a ball between your palms. If the chocolate gets too warm, it will melt in your hands. If this happens, refrigerate the mixture again until it's easier to handle. Alternately, use a 1/2-ounce ice cream scoop to make perfectly round truffles that don't need to be rolled in your hands. Roll the truffles in cocoa powder. Shake off any excess cocoa and store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to come to room temperature before serving. The Ultimate Candy Book More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats . Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from The Ultimate Candy Book: More Than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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