Real Candy: Scrumptious Sweets made with Selective Sugars by Beth Kimmerle
White sugar and corn syrup are prevalent in candy recipes but they are also the very ingredients that many consumers are now attempting to avoid. Using selective sugars, Beth Kimmerle introduces us to a world of delicious confections sweetened naturally with easy-to-find ingredients like agave, maple syrup, honey, and brown rice syrup.
These simple recipes are great for people who want unique confections fine-tuned for their palettes -- and their lifestyles.
A glossary of sweeteners begins the book and informs readers about how to substitute, describes each alternative sugar's unique taste profile and gives a variety of possible uses. Then, beautiful pictures and basic instructions make each candy come alive.
Written by confection expert Beth Kimmerle, this book will strike a chord among conscious foodies who want great tasting goodies, that are sweetly considered and handmade for their friends and family.
Recipes include:
Almond Butter Toffee—sweetened with brown rice syrup
Thai Truffles—sweetened with cane juice
Sweet Corn Nougat—sweetened with honey & agave nectar
French Toast Treats-—sweetened with maple syrup and cane juice
Goat Butter and Honey Caramels—sweetened with honey & turbinado sugar
Chocolate Whiskey Truffles—sweetened with natural beet sugar
Strawberry Marshmallows—sweetened with agave
