The Art of Home Candy Making, with Illustrations

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INTRODUCTION

GENERAL INSTRUCTIONS

A FEW WORDS ABOUT THE NECESSARY TOOLS.

MATERIAL USED FOR CANDY MAKING

HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.

BON-BON CREAM (FONDANT).

HOW TO MAKE BON-BONS.

CREAM WAFERS.

COCOANUT CENTERS.

COCOANUT KISSES.

VANILLA FUDGE.

BROWNIES.

VANILLA CARAMELS.

TAFFY.

BUTTERSCOTCH (BRITTLE).

POPCORN CRISP.

PEANUT BAR.

NOUGATINES.

GLACE NUTS.

CHERRY BOUNCE.

MEXICAN PENOCHE.

ICED SHELL BARKS.

TURKISH NOUGAT OR ALAKUMA. First Batch 1 pounds sugar.

FRUIT LOAF.

PACKING CANDY IN BOXES.

CENTER CREAM

HOW TO COAT CHOCOLATES

A FEW PRELIMINARY INSTRUCTIONS.

PREPARING THE CHOCOLATE.

HELPFUL SUGGESTIONS.

ORIENTALS

A FEW WORDS ON CAKE-BAKING

INDEX

LIST OF ILLUSTRATIONS

THE ART OF HOME
CANDY MAKING


WITH ILLUSTRATIONS
decoration



THIRD REVISED EDITION




PUBLISHED BY
THE HOME CANDY MAKERS
CANTON, OHIO


TO THE

LADIES OF THIS COUNTRY

WHO ARE FOND OF GOOD
CANDY AND DESIRE TO
LEARN THE ART OF
MAKING IT, THIS VOLUME
IS DEDICATED.

                                                                                                                                                                                                                                                                                                           

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