Candy Making For Dummies
by David Jones
Candy Making For Dummies
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Copyright 2005 by Wiley Publishing, Inc., Indianapolis, Indiana
Published simultaneously in Canada
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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
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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 Davids shops attract more than 250,000 visitors per year, and David gives frequent chocolate tours and offers tips to visitors and callers who contact him for his expertise. David, Janet, and their staff are currently developing 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 Davids association with that organization has influenced the growth of his company. RCI members share concepts and recipe ideas, and the association runs candy schools and candy classes for its members. David has attended the RCI Gus Pulakos Candy School and has taken a course in truffle making run by RCI. He previously served on RCIs 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 villages chamber of commerce, and he currently serves on the board of directors of the chamber.
Dedication
Dedicated to my late parents, Shuford and Katherine Jones, for always believing 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.
Authors 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 Peters Chocolate for taking care of my chocolate 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 computer 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 couldnt have written this book without him.