Making & Using Caramel - Bill Collins.pdf

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Storey
BASICS
®
MAKING & USING
CARAMEL
Techniques & Recipes for Candies
& Other Sweet Goodies
Bill Collins
Storey Publishing
ß
The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages
personal independence in harmony with the environment.
Edited by Margaret Sutherland, Mollie Firestone, and Melinda A. Slaving
Series design by Alethea Morrison
Art direction by Jeff Stiefel
Text production by Theresa Wiscovitch
Indexed by Christine R. Lindemer, Boston Road Communications
Cover illustration by © Georgina Luck
Interior illustrations by Elena Bulay
© 2016 by William Collins
Read all instructions thoroughly and be sure that you know how to safely operate
your equipment before using the techniques or making the recipes in this book.
Always take appropriate safety precautions.
All rights reserved. No part of this book may be reproduced without written permission
from the publisher, except by a reviewer who may quote brief passages or reproduce
illustrations in a review with appropriate credits; nor may any part of this book be
reproduced, stored in a retrieval system, or transmitted in any form or by any means—
electronic, mechanical, photocopying, recording, or other — without written permis-
sion from the publisher.
The information in this book is true and complete to the best of our knowledge.
All recommendations are made without guarantee on the part of the author or Storey
Publishing. The author and publisher disclaim any liability in connection with the use
of this information.
Storey books are available for special premium and promotional uses and for
customized editions. For further information, please call 1-800-793-9396.
Storey Publishing
210 MASS MoCA Way
North Adams, MA 01247
www.storey.com
Printed in the United States by McNaughton & Gunn, Inc.
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data is on file
CONTENTS
Part One: Introduction to Caramel
. . . . . . . . . . . . . . . . .
1
Essential Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
The Main Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Success with Caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Part Two: The Recipes
. . . . . . . . . . . . . . . . . . . . . . . . . .
22
Candies, Brittle, and Toffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23
Sweet and Savory Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
45
Pies, Cakes, and Other Desserts . . . . . . . . . . . . . . . . . . . . . . . . . .
52
Resources
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
80
Metric Conversion Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
81
Index
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
82
To Karen,
my favorite recipe tester.
THANKS TO:
My family, friends, and neighbors, who endured all kinds of caramel samples
and never complained.
Joan Parker, the world’s best literary agent.
Storey Publishing, and their never-ending patience as this book sim-
mered like a fine caramel. In particular, Margaret Sutherland, Mollie
Firestone, Nancy Ringer, Emily Spiegelman, and Tina Parent.
Everyone at Mass Appeal at WWLP in Springfield, including Michelle,
Seth, Ashley, Denise, Deb, Sarah, Adam, Jason, Corey, Deb, and Mary. You
make TV look easy.
The Cooking School at Stonewall Kitchen, in York, Maine.
Dr. Michael Palmer and Robin Broady, who inspire my writing every day.

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