How To Make Candy

About the Book

This book is for anyone who would like to make a superb batch of pure candy. No marshmallow creme fillers or those strange sounding ingredients on candy bar wrappers--just candy made with fresh milk, pure chocolate, butter and lots of other good things. There are many tricks to making creamy smooth fudges, fluffy divinity, sleek caramels and pure toffee and they are explained here in detail. Most chapters present a basic recipe followed by over 50 flavor variations and the basic recipe shows how to develop the finest possible texture for that particular candy. The pure ingredients assure great taste. To get really superior candy, you don't have to buy it, you just need to know how to make it.

About the Author

Marilyn Myerly is the author of Wild About Fudge, and lives in Santa Barbara, California.