Nichols Candies, Inc in Visual Studio .NET

Generation QR-Code in Visual Studio .NET Nichols Candies, Inc

Nichols Candies, Inc, is located in Gloucester, Massachusetts, the setting of The Perfect Storm Bill and Barbara Nichols run this delightful chocolate operation In their shop, you meander through an awesome collection of chocolates and fill your own box When you re ready, someone weighs your box The candy production takes place behind glass on the main level as well as on a lower level The variety of chocolates made on location is incredible, and you could spend a week without being able to count them all This company produces meltaways, jellies, creams, chocolate caramels, and so much more in its lovely bayside kitchen Nichols Candies, Inc, 1 Crafts Road, Route 128, Gloucester, MA 01929; phone 978-283-9850

Don Hurt got out of the army in the 1960s and went into the candy business And what a business he and his wife Pam created! With the Kentucky Derby held in nearby Louisville and Kentucky bluegrass as a backdrop, Old Kentucky Candies has become a Lexington landmark in its own right Kentucky is one of the states that allows spirits in candy and, with the assistance of Jim Beam, Don capitalizes on that opportunity, featuring bourbon truffles, bourbon chocolates, and bourbon cherries But you don t have to have bourbon in your candy The company is also known for its Thoroughbreds, a wonderful chocolate-caramel-pecan treat that s similar to a turtle If you go to Old Kentucky Candies, you want to tour the operation Tours can accommodate anywhere from eight people to a whole busload just make a tour reservation On the tour, you get to see some of the finest candy made in Kentucky, and you get to sample some, too! Old Kentucky Candies, Inc, 450 Southland Dr, Lexington, KY 40503; phone 800-786-0579 or 859-278-4444; fax 859-276-5481; e-mail oldkycandies@ worldnetattnet, Web site wwwoldkycandycom

In 1999, Terry and Pat Hicklin bought a candy business a business that had been a Joplin, Missouri, tradition since 1970 and they improved it by making better candy and more of it If you visit the store today, you find a company operating four locations and making some excellent candy With so many specialties, picking one favorite is difficult, but the English toffee made with pecans is a good starting point You can see plenty of good chocolate made daily in the chocolate factory, and I m sure you will get a sample The factory provides tours, but you have to book one in advance If you get a chance to visit, just ask for Dexter, the owner (If you call Terry Dexter, he ll know I sent you) You won t be disappointed Richardson s Candy House, 454 Redings Mill Road, Joplin, MO 64804; phone 800-624-1615 or 417-624-1515; fax 417-624-8385; e-mail info@candyhousenet, Web site wwwcandyhousenet

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o matter how good your recipes may be and no matter how careful you are, occasionally something may go wrong, and your candy doesn t turn out as desired A number of factors, including the kitchen environment, simple errors in technique, or equipment malfunction may create these flops In this chapter, I point out a few difficulties you may encounter and provide some solutions

When you make fondant, you should expect a certain amount of tackiness, or a slight stickiness when you handle the finished product However, sometimes the fondant feels like a large lump of paste, and you can t do a darn thing with it If you have a problem with excessive stickiness, you simply need to work some confectioners sugar into your fondant Add 1 or 2 tablespoons at a time and knead the sugar into the mass of fondant The stickiness will diminish, and your fondant will be fine See 6 for more details on fondant