How to Boil Water

Hosted by Tyler Florence & Jack Hourigan

Homemade Candy

Jack turns to Frederic for help to learn how to make simple homemade candy including recipes for chocolate truffles and candied orange peel.

Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.

Equipment List:

  • Liquid measuring cup

  • Small saucepan

  • Serrated knife

  • Cutting board

  • Whisk

  • 2 small cake pans

  • Small baking sheet

  • Parchment or wax paper

  • Mixing bowl

  • Measuring spoons

  • Plastic wrap

  • Chef’s knife

  • Large saucepan

  • Rack for drying

  • Colander

  • Dry measuring cups

  • Colander

Melting chocolate:

  • Chop chocolate finely and uniformly before melting.

  • Melt chocolate in a double boiler or in a bowl set over a saucepan of simmering water. Turn the heat off just before beginning to whisk; the residual heat will be enough to melt the chocolate. Having the heat any higher will scorch the chocolate.

  • Whisk the chopped chocolate over the heat to prevent scorching.

Making ganache:

  • Ganache is a mixture of chocolate and cream, and is usually made with either semi-sweet or bittersweet chocolate, as opposed to milk chocolate. Flavorings like liqueurs can be added to ganache.

  • Ganache can be made by heating the cream gently to a simmer, and then by pouring it over a bowl of very finely chopped chocolate.


  • Candying is a cooking method used to preserve and sugar-coat fruits, citrus rinds, flowers, herb leaves, etc. by cooking them in sugar syrup and then coating with more sugar to let dry at room temperature.

Recipe Rescues:

  • Ganache is not firm enough – Refrigerate ganache for at least 2 hours before attempting to make truffles. You can spread the ganache onto a sheet pan for faster cooling.

  • Burnt sugar – Start over with the sugar syrup. A sugar syrup needs to be cooked slowly and gently at a simmer; do not let it boil furiously.

  • Candied orange tastes too bitter – Blanch an additional time; the more times you blanch the orange peels, the mellower the bitterness becomes.

(Episode: BW2B06)

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