The Sweet Book Of Candy Making: From The Simple To The Spectacular-How To Make Caramels, Fudge, Hard Candy, Fondant, Toffee, And More!

The Sweet Book Of Candy Making: From The Simple To The Spectacular-How To Make Caramels, Fudge, Hard Candy, Fondant, Toffee, And More!

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you-and satisfy your sweet tooth.Inside, you'll find:-Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more-More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies-Troubleshooting tips for each type of candy-How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle-Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more-Decorating techniques to show off your tasty resultsGet started in your kitchen with The Sweet Book of Candy Making!About the AuthorElizabeth LaBau is a food writer and confectioner based in Los Angeles, California. She applies her years of experience as a professional pastry chef to bringing a modern touch to the world of old-fashioned candy making. Since 2006, she has been the Guide to Candy at About.com, an online division of the New York Times Company. At , she provides fun, creative candy recipes and step-by-step tutorials for the home cook. When she's not playing with sugar in the kitchen, she can be found running the trails around Los Angeles with a piece of candy tucked into her pocket. Visit her online at , , and .