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Candy Is Magic: Real Ingredients, Modern Recipes [A Baking Book] (Hardcover)
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Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category
This 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.
Chai 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.
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—Candy is Magic is a candy call to action!
About the Author
Jami Curl is the founder of QUIN – a small batch, handmade candy company headquartered in Portland, OR. She was recently named one of Fast Company’s 100 most creative people in food, and Bon Appteit dubbed her “the new Willy Wonka.” Jami’s work has also been featured in Food + Wine, Gourmet, Good Housekeeping, Real Simple, Martha Stewart, Martha Stewart Weddings, Sunset, O Magazine, the Wall Street Journal, the New York Times and many more.
“Sweet rewards made with all-natural ingredients make Candy Is Magic 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!”
—DAVID LEBOVITZ, author of My Paris Kitchen
"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."
—JENI BRITTON BAUER, author of Jeni's Splendid Ice Creams at Home and Jeni's Splendid Ice Cream Desserts
"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. [...] Candy Is Magic 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."
—KELLY CLARKE, Portland Montly
"Curl’s enthusiasm for her craft makes this cookbook a pleasure to read; she is the ideal coach for would-be candy makers."
"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."
—ERIN PRIDE-SWANEY, Everett Herald
“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.”
—BENAJAMIN WEISS, Life & Thyme