You don't have to be a seasoned candy maker to create old-fashioned sweets. The author reveals traditional methods for making many different types of candy, along with practical advice to help avoid failure along the way. She begins with an overview of the ingredients and basic equipment you need to get started, as well as various essential techniques, such as how to cold-water test sugar, temper chocolate and even calibrate a candy thermometer.
Contains more than 50 recipes with color photos and step-by-step instructions for making traditional favorites including various truffles, lollipops, peppermint, fudge and marshmallow treats, as well as English toffee, caramels, peanut brittle, marzipan, candied fruit, fondant and much more. Concludes with finishing techniques and candy decoration.
Softcover, 8" × 10", 160 pages, 2012.