My first cookbook, The Sweet Book of Candy Making, was made with love, care, and a whoooole lot of sugar. The recipes were developed and tested in my very own kitchen, and from the beginning they were designed with the home candy-maker in mind. I want you to feel like there’s a friend with you in the kitchen, guiding you through any tricky steps.
This book was written for all abilities, from kitchen novices to confident candy-makers. Beginners will find plenty of tutorials and tips, while experienced cooks can be inspired by more complicated recipes.
Love pictures? It’s got a ton of ’em, all in full color! Crave a little food science knowledge? I’ve got you covered. Want help troubleshooting some problems you’re having? There’s a troubleshooting section in each and every chapter.
There are over 60 candy recipes in the book, divided into chapters:
- Sugar Candies
- Fondant
- Caramels
- Toffee
- Fudge
- Truffles
- Chocolate Candies
- Marshmallows
- Fruit and Nut Candies
Every single recipe has a beautiful full-color photo, and many include sidebars, tips, and variations to help you get creative in the kitchen!
Sometimes it’s easier to understand how to make a recipe when you have a visual guide. That’s why this cookbook includes over two dozen photo tutorials, demonstrating everything from the basics, like rolling chocolate truffles, to more advanced skills, like making spun sugar or old-fashioned fondant.
At the beginning of every recipe chapter there’s a troubleshooting guide, to help avoid common pitfalls associated with that type of candy. Want to avoid sticky lollipops, grainy fudge, and caramels that are too soft? Check out these tips before you begin!
