Nutty buttermilk fudge. Coffee caramels. Peanut butter fondant chocolates. Scrumptious toffees, marzipan, and raisin clusters. If you're mouth is watering, that's because these are the most incredible candies ever! And with these basic recipes and tips on equipment, ingredients, and simple techniques, you can make them with no trouble at all! Fryatt has gathered in one volume nearly 100 recipes for types of candies that will have no time to melt in your mouths....the author's contributions to the cookbook shelf are twofold: one, streamlining directions so that anyone can duplicate good results, and, two, creating enough variations to satisfy different palates....Kids can wield a thermometer and wooden spoon too, thanks to 26 special concoctions written for little hands and sweet teeth....Color photographs aplenty. -- Booklist. ...(one) of the best cookbooks of 1996...a beautiful book that contains more than 100 recipes and simple instructions. -- Chicago Sun-Times. Published in hardcover as Candymaking for Beginners. Copyright (C) Muze Inc. 2005. For personal use only. All rights reserved.