Description

Hard-boiled, chewy, soft or sticky, sweets are the stuff of childhood memories, and the good news is that they are surprisingly easy to make at home. This fabulous book opens with an overview of the history of sweets and chocolates, and a cook's guide to ingredients, equipment and techniques. More than 90 step-by-step recipes follow, including Salt-Water Taffy, Peanut Butter Fudge, Sugar Mice and Raspberry Lollipops. Each method is clearly set out and illustrated including a stunning picture of each finished confection. Packed with tips and variations, this guide will enable cooks of all abilities to recreate their best-loved sweets and chocolates at home.

Indulge yourself with the ultimate pleasure of homemade boiled sweets, taffies, toffees, fudges, nougats, marzipan, liquorice, candied fruits, truffles and chocolates.
Step-by-step recipes include all the classics, such as Peppermint Humbugs, Honeycomb Toffee, Peanut Brittle and Butterscotch, as well as modern twists, like Almond Milk Fudge and Liquorice Star Anise Drops.
A fascinating introduction reveals the history and traditions of sweets, as well as providing expert information about equipment and basic techniques, such as making fondant and tempering chocolate.