{"product_id":"candy-is-magic-isbn-9780399578397","title":"Candy Is Magic","description":"\u003cb\u003eWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for \"Baking\" category\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eChai 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.\u003cbr\u003e  \u003cbr\u003e 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—\u003ci\u003eCandy is Magic\u003c\/i\u003e is a candy call to action!CONTENTS\u003cbr\u003e\u003cbr\u003e RECIPES \u003cb\u003e• VI\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eINTRODUCTION\u003cbr\u003e \u003cb\u003eA REAL LIFE IN REAL CANDY • 1\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e CHAPTER ONE\u003cbr\u003e \u003cb\u003eINGREDIENTS, TOOLS, AND FLAVOR • 9 \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER TWO\u003cbr\u003e \u003cb\u003eCRAFTING CORE INGREDIENTS • 33\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER THREE\u003cbr\u003e \u003cb\u003eLOLLIPOPS • 109\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER FOUR\u003cbr\u003e \u003cb\u003eCARAMELS • 157\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER FIVE\u003cbr\u003e \u003cb\u003eDREAMS COME CHEW • 217\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER SIX\u003cbr\u003e \u003cb\u003eMARSHMALLOWS • 239\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCHAPTER SEVEN\u003cbr\u003e \u003cb\u003eGUMDROPS • 269\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e RESOURCES GUIDE \u003cb\u003e• 291\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBECAUSE OF YOU \u003cb\u003e• 297\u003c\/b\u003e“Sweet rewards made with all-natural ingredients make \u003ci\u003eCandy Is Magic\u003c\/i\u003e shine. With Jami Curl's clear, easy-to-follow instructions, you'll be making lickable lollypops, chewy caramels, pillowy marshmallows, and fruity gumdrops to the delight of your family and friends. And believe me, if you offer up treats like these, you'll soon have more friends than you know what to do with!”\u003cbr\u003e \u003cb\u003e—DAVID LEBOVITZ, author of \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \"We love Quin Candy in the Jeni's kitchen! We crush the hard candies and twirl the shards into our ice cream or sprinkle on top. Jami's brilliant, creative recipes turn out magical confections — as great as your favorite candy growing up, and yet better and more fun than it ever was.\" \u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eJENI BRITTON BAUER, author of \u003ci\u003eJeni's Splendid Ice Creams at Home\u003c\/i\u003e and \u003ci\u003eJeni's Splendid Ice Cream Desserts\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"An eye-dazzling mix of basic cooking\/chemistry lessons and a luxury coffee table topper studded with saturated images that recall geological surveys and precious stones.  [...] \u003ci\u003eCandy Is Magic\u003c\/i\u003e is designed to kickstart creativity on every page; a torrent of recipes and ideas building and building to a crescendo of sugar fever all delivered in Curl’s clear, detailed, relentlessly cheerful tone.\"\u003cbr\u003e\u003cb\u003e—KELLY CLARKE, \u003ci\u003ePortland Montly \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\"Curl’s enthusiasm for her craft makes this cookbook a pleasure to read; she is the ideal coach for would-be candy makers.\"\u003cb\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003e—\u003ci\u003ePublsihers Weekly\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Curl’s fearless approach is punctuated by the fact that all her recipes begin in her home kitchen. This means these are no large-scale recipes trimmed down (often with questionable results) for the home cook.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—ERIN PRIDE-SWANEY, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEverett Herald\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003e“That emphasis on real, discernible flavors are the essence of Curl’s brand—and the balance between youthfully inspired fantastic treats and quality that adults appreciate. It’s no surprise her customers are of all ages. Quin Candy is more than just a treat; it’s a topic of conversation. […] It’s also is what makes her cookbook so exciting—the concept of making candy can seem daunting to the uninitiated. Creating a homemade version of a Starburst must be impossible without specific sorts of pressure cookers and gelatins and chemical fillers and dyes, but she shows us we can do incredible things with the ingredients that are likely already in our kitchens (although you may need a new thermometer). Curl turns candy-making into a something like a grade school science experiment with sweet results.”\u003cb\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e—BENAJAMIN WEISS\u003c\/b\u003e, \u003ci\u003eLife \u0026amp; Thyme\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e \u003c\/b\u003e\u003c\/i\u003e\u003c\/b\u003eJami Curl is the founder of QUIN – a small batch, handmade candy company headquartered in Portland, OR. She was recently named one of \u003ci\u003eFast Company\u003c\/i\u003e’s 100 most creative people in food, and \u003ci\u003eBon Appteit\u003c\/i\u003e dubbed her “the new Willy Wonka.” Jami’s work has also been featured in \u003ci\u003eFood + Wine\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, \u003ci\u003eReal Simple\u003c\/i\u003e, \u003ci\u003eMartha Stewart\u003c\/i\u003e, \u003ci\u003eMartha Stewart Weddings\u003c\/i\u003e, \u003ci\u003eSunset\u003c\/i\u003e, \u003ci\u003eO Magazine\u003c\/i\u003e, the\u003ci\u003e Wall Street Journal\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e and many more.INTRODUCTION\u003cbr\u003e \u003cb\u003eA REAL LIFE IN REAL CANDY\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMy 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.\u003cbr\u003e\u003cbr\u003eI 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.\u003cbr\u003e\u003cbr\u003eIn 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. \u003cbr\u003e\u003cbr\u003eRight 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. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e strawberry lollipops \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Here’s a recipe for fruit lollipops made with roasted strawberry purée and natural flavoring.\u003cbr\u003e\u003cbr\u003e MAKES ABOUT SIXTY 1-1\/2-INCH LOLLIPOPS \u003cbr\u003e\u003cbr\u003e267 grams glucose syrup \u003cbr\u003e 400 grams granulated sugar \u003cbr\u003e 150 grams water \u003cbr\u003e 20 grams roasted strawberry purée \u003cbr\u003e 18 grams natural strawberry flavoring \u003cbr\u003e\u003cbr\u003e Set up the lollipop station.\u003cbr\u003e \u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003eTest 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. \u003cbr\u003e\u003cbr\u003eUsing 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302616748261,"sku":"NP9780399578397","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399578397.jpg?v=1742928379","url":"https:\/\/k12savings.com\/es\/products\/candy-is-magic-isbn-9780399578397","provider":"K12savings","version":"1.0","type":"link"}