by David Jones Candy Making FOR DUMmIES ‰ 01_597345 ffirs.qxd 7/29/05 7:19 PM Page iii 01_597345 ffirs.qxd 7/29/05 7:19 PM Page ii Candy Making FOR DUMmIES ‰ 01_597345 ffirs.qxd 7/29/05 7:19 PM Page i 01_597345 ffirs.qxd 7/29/05 7:19 PM Page ii by David Jones Candy Making FOR DUMmIES ‰ 01_597345 ffirs.qxd 7/29/05 7:19 PM Page iii Candy Making For Dummies® Published by Wiley Publishing, Inc. 111 River St. Hoboken, NJ 07030-5774 www.wiley.com Copyright © 2005 by Wiley Publishing, Inc., Indianapolis, Indiana Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permit- ted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600. 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Some content that appears in print may not be available in electronic books. Library of Congress Control Number: 2005924626 ISBN-13: 978-0-7645-9734-3 ISBN-10: 0-7645-9734-5 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 1O/RW/QY/QV/IN 01_597345 ffirs.qxd 7/29/05 7:19 PM Page iv About the Author David Jones and his wife, Janet, left Atlanta for the Georgia mountains in June 1973 and, on impulse, took over a tiny candy shop in the Bavarian-style tourist village of Helen, Georgia, a couple of weeks later. David had no candy- making knowledge so, for the first three years, the couple simply bought candy and sold it to the tourists who visited the village. They named their little shop Hansel & Gretel Candy Store. In 1976, the couple learned to make peanut brittle, which they made in their home because the shop was so small. Because of that one confection, the business grew to fill two large buildings in the Alpine village. The business, which encompasses more than 8,200 square feet, is now known as Hansel & Gretel Candy Kitchen to reflect the onsite production. David seemed to have a knack for making candy and learned to make many other delicious and eye- appealing confections, including fudges, caramels, creams, divinity, toffees, and all kinds of chocolates. And all these delicious confections were made so the public could watch. Together David’s shops attract more than 250,000 visitors per year, and David gives frequent chocolate tours and offers tips to visitors and callers who con- tact him for his expertise. David, Janet, and their staff are currently develop- ing the Hansel & Gretel Institute, which will teach candy making and be a troubleshooting sounding board for candy makers. Hansel & Gretel has been a member of Retail Confectioners International (RCI) since 1983, and David’s association with that organization has influ- enced the growth of his company. RCI members share concepts and recipe ideas, and the association runs candy schools and candy classes for its mem- bers. David has attended the RCI Gus Pulakos Candy School and has taken a course in truffle making run by RCI. He previously served on RCI’s board of directors and, in 2005, he once again was elected to the RCI board. Helen, Georgia (helenga.org) is a Bavarian-style village that attracts more than 2 million visitors a year. David is a past president of the village’s cham- ber of commerce, and he currently serves on the board of directors of the chamber. 01_597345 ffirs.qxd 7/29/05 7:19 PM Page v 01_597345 ffirs.qxd 7/29/05 7:19 PM Page vi Dedication Dedicated to my late parents, Shuford and Katherine Jones, for always believ- ing in me and being there when I needed help and understanding. They loved me; they loved my candy; and they would have loved this book. Author’s Acknowledgments Thanks to my agent Jessica Faust of Bookends and to all the folks at Wiley Publishing for believing in a first-time author, especially Acquisitions Editor Stacy Kennedy for believing that a writer existed beyond the few phrases that she read. I have the greatest admiration for Georgette Beatty, my project editor, because she was able to keep me on task and always knew the right words to inspire me when I needed an “atta-boy.” And thanks to Copy Editor Michelle Dzurny for correcting my Georgian grammar; to Recipe Tester Emily Nolan for checking all the recipes; and to General Reviewer and Nutritional Analyst Patty Santelli. Thanks to Editor-in-Chief Michael Allured and Associate Editor Gail Schippman of The Manufacturing Confectioner magazine for recommending me as a possible author to get the ball rolling my way. I appreciate my friends Gary Guittard and Gary Williams of Guittard Chocolate and Chuck Phelan of Peter’s Chocolate for taking care of my choco- late needs (because we made countless recipes in our candy kitchen!). I am especially grateful to John Roche, my production manager at Hansel & Gretel, and all my staff for their help in producing recipes that were smaller than our normal batches of candy and for doing so at odd times of the day or night. Thank you to my daughter Andrea, who taught me the necessary com- puter skills so vital to the writing of this book. Thanks to my daughter Diana for spending so much time in her teen years helping in the shop and for making decorating suggestions. And a special thanks to the person without whom I could never have created home-size recipes from large batches, Randy Hofberger, the Technical Manager for Nestle Chocolate and Confections Company. Randy was always there to answer my many questions and to correct my errors. I couldn’t have written this book without him. For all my friends — including my friends at Retail Confectioners International (RCI) — who accepted my excuses when I couldn’t come out and play for six months — thank you for understanding. And last but certainly not least, I want to thank my lovely wife, Janet, for tol- erating the long days and nights I spent writing and for giving me her input when I needed an idea or an answer. 01_597345 ffirs.qxd 7/29/05 7:19 PM Page vii Publisher’s Acknowledgments We’re proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/. Some of the people who helped bring this book to market include the following: Acquisitions, Editorial, and Media Development Project Editor: Georgette Beatty Acquisitions Editor: Stacy Kennedy Copy Editor: Michelle Dzurny General Reviewer and Nutritional Analyst: Patty Santelli Recipe Tester: Emily Nolan Editorial Manager: Michelle Hacker Editorial Assistants: Hanna Scott, Nadine Bell, Melissa S. Bennett Cover Photo: © Ben Fink/FoodPix Cartoons: Rich Tennant (www.the5thwave.com) Photographer: David K. Lann Composition Services Project Coordinator: Shannon Schiller Layout and Graphics: Andrea Dahl, Joyce Haughey, Barry Offringa, Lynsey Osborn Special Art: Elizabeth Kurtzman Proofreaders: TECHBOOKS Production Services, Leeann Harney, Jessica Kramer, Carl William Pierce Indexer: TECHBOOKS Production Services Publishing and Editorial for Consumer Dummies Diane Graves Steele, Vice President and Publisher, Consumer Dummies Joyce Pepple, Acquisitions Director, Consumer Dummies Kristin A. Cocks, Product Development Director, Consumer Dummies Michael Spring, Vice President and Publisher, Travel Kelly Regan, Editorial Director, Travel Publishing for Technology Dummies Andy Cummings, Vice President and Publisher, Dummies Technology/General User Composition Services Gerry Fahey, Vice President of Production Services Debbie Stailey, Director of Composition Services 01_597345 ffirs.qxd 7/29/05 7:19 PM Page viii