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Originally published in 1915 by The Penn PublishingCompany,
Candy-Making at Home
byMary M. Wrightis a comprehensive guideto historical confectionery techniques. It was written to demonstrate thatdelicious, professional-quality candy can be made in a standard kitchen usingcommon utensils.
Book Content
The book contains approximately 188 pages (though modernreprints vary) and offers "Two Hundred Ways to Make Candy". It isorganized into clear sections:
- Foundational Techniques: General directions covering essential utensils, quality ingredients (like cream of tartar and pure flavorings), and cooking stages.
- Recipe Categories: Detailed instructions for diverse confections including:
- Fondant and Creams: The base for many chocolate-dipped treats.
- Fudges and Caramels: Variations like Coconut, Chocolate, and Sultana caramels.
- Hard Candies and Brittles: Techniques for high-temperature sugar work.
- Nut and Fruit Confections: Methods for incorporating fillings and toppings.
MODERN REPRINT OF ORIGANAL All books have been cleaned and restored. But Due to its age, it may contain imperfections. Please see pictures forquality. Contact me with any questions or concerns. 188pages 8.5 x 11" Comb Bound with Cardstock Covers
