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This ultimate book for candy making is filled with recipes, instructions and ideas. Almost every type of candy is included: mints, painted molds, bonbons, truffles, turtles, toffee, hard candy, fondant centers, caramels, cherry cordials, fudges, ganache centers and so much more! 55 colorful pages.
165 page, soft cover. Good explanation of various types of chocolate and how they are used. Explains tools and equipment necessary for good results. Gives excellent methods and techniques for storing (refrigerating, freezing). Features marbles dipped strawberries, truffles, toffee, fancy molding techniques, leaves, bows, chocolate clay flowers.
169 page, soft cover. Recipes for fondants, creams, truffles, mints, toffees, caramels, divinity nougat, brittles, hard candy, taffy.
