Contained within this antique book is a complete guide to making sweets
and candy, complete with step-by-step instructions, handy tips, and
information on the required equipment. Easy-to-follow and concise, this
is a text that would be of much use to the amateur confectioner and
contains valuable information for those with more experience as well.
The chapters of this book include: Sugar Boiling, The Workshop, Caramel
Cutters - 2 Styles, List of Sugar Boiling Tools Required for a Start,
Candy Machine Rollers for Boiled Sugar, Method of Sugar Boiling, Flavors
and Colors, Wrinkles Worth Reading on Sugar Boiling, Sticky Candies, and
more. We are proud to republish this text here complete with a new
prefatory introduction on confectionery.