Candy Making for Beginners

Christy Conte is a member of the Parents Advisory Committee at the
YMCA’s Parent and Child Enrichment Centre and a journalist.

More than a collection of recipes, this book opens with a useful
reference section on candy-making basics. Beginners will learn how to
melt, mold, and flavor chocolate, as well as how to check a candy
thermometer. More advanced techniques such as tempering chocolate are
not included. Photographs illustrate most of the techniques described.

The recipes are divided into such categories as Fudge Delights, Creamy
Caramels, Easy Fondants, Terrific Truffles, and Scrumptious Toffee.
These are standard candy recipes, using readily available ingredients.
Some unusual entries include Spiced Pumpkin Fudge and Sweet and Sour
Fudge, but more typical are such old favorites as English Toffee, Peanut
Brittle, and Chocolate Turtles. The goodies are lavishly photographed.

Although beautiful, the book is not without flaws. Section headings are
often meaningless—why are Orange Cheese Balls a “Holiday Surprise”
and not a “Party Morsel”? For some unknown reason, the “Kids Can
Do It” section blithely advocates projects involving boiling syrups
and microwave ovens. No biographical information is provided about the
author. Nevertheless, this book is recommended.