Off The Cake Topic... Candy Making
Decorating By Sammy-2002 Updated 8 Nov 2005 , 3:12pm by aunt-judy
I'm toying with the thought of making candy. I'd like to make molded candy, as well as truffles, etc.
Does anyone have any recommendations on how to learn this process? I don't have any classes near me. Any recommended books or websites?
Thanks!
Sammy
I'll be attending a candy making class this Saturday (tomorrow)... maybe I'll have a few tips after the class to pass on to you 
I have the book
The Ultimate Candy Book : More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats by Bruce Weinstein.
I absolutely love it! It has everything from beginners to more advanced candy making. It also gives you different variations to the recipe. The only drawback is that it does not have any pictures. I usually only get cookbooks with pictures but I loved so many of the recipes listed.
I have the Ultimate Candy book (UCb) as well. Truffles are easier than anyone thinks, and the UCB gives basic recipes then gives variations. I love candy making. If you hand roll your truffles, invest in a few pairs of plain cotton gloves (Dollar store) to keep the heat from your hand melting the chocolate too quickly. The Wilton beginner candy making booklet is good for the basic how too. If you are filling your molded candy, instead of painting the inside, melt the candy melts/ MErckens and fill each cavity, then invert over a cooling grid, with a piece or parchment/ wax/ candy paper underneath. Let the excess drip out, even off the top with a rubber spatula and transfer and let set. Try to only use the freezer/ fridge when in a hurry as cracking happens when you bring out into warm kitchen.
Suela,
I did a few filled candies last year with the candy molds and I didn't even think ONCE to fill them then invert them. I know I've seen others do it, but I don't know why it didn't occur to me. I have to be sure to remember that next time I make candy! Thanks for the reminder!
candy-making scares me, as i tend to have bad sugar-luck (been burned, literally, by boiling sugar several times.) but as others have mentioned, truffles are actually really easy. i posted a rather long, but very detailed, recipe and directions for making chocolate truffles with a hard chocolate-coating, which look very professional and are always well-received. search "truffles" in the recipe index on this site. 
no offense to Suela and others, but i find candy-coating, like merkins, really unpleasant to eat on its own as a molded candy, but the stuff works really well as a coating for real chocolate (like truffles).
this looks like fun to browse through:
http://www.exploratorium.edu/cooking/candy/
try googling "candy making" or hit your local library or discount book sale outlet for books. any comprehensive cookbook (like the classic goodhousekeeping cookbook) will have at least a small section of recipes for things like fudge and nougat. the new silicone mats and bakeware and gloves and such also make things a lot easier for handling and making boiled-sugar-based candies.
I found it just was a lot easier than painting up the sides or other methods. I host a Christmas candy making session once a year the same night as our treat exchange with a bunch of us, and this is by far the quickest way to get molded candy done for alot of people. Doesn't work too well though for the layered colors when detailing.
I agree with aunt judy, not a big fan of the merckens as a big lump of solid candy, and when I do use that ie a sucker, I tend to add flavours. The chocolate and peanut butter flavoured melts are tastier though. Aside from the suckers, I fill all of my molded candy with homemade fillings, so that the candy melts are only the "package".
Suela (my clever, fellow Canadian...hey, we need our own Canadian emoticon ribbon like the USA one! ): good thinking on that filling approach with the merkins candy. do give my truffle recipe a try to add to your candy repertoire...because they're formed and then coated (dipped), you can create truffles with flavoured centres by using firm fillings (like whole nuts or sweetened, chilled peanut butter balls, etc.) and then forming the truffle mixture around the filling. 
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