| These are recipes that are the result of nearly a century of combined candy-making experience and they have been used in many different kitchens under many different conditions and have produced consistently delicious results. So if you are ready to try your hand at truffles brittles or some other sweet confection this is the book to have by your side. There are both easy recipes and somewhat more challenging ones to choose from but the end products are uniformly scrumptious whether it s Naomi s Fudgy Caramel or Grand Opera Creams. You ll even learn tricks pros use for hand-dipping chocolates and making smooth creamy fondants.By Ruth A. Kendrick & Pauline H. Atkinson Over 75 full-color photos showing techniques and finished results Recipes for brittles caramels lollipops marshmallows divinity caramel corn toffee fudge truffles and cherry cordials Information about equipment and techniques Many full-color photos No nutritional analysis 155 Pages paperback 8" x 10" |
