Love Candy But Hate the Price of store bought candy?

We found, for instance, that butter crunch won't separate if it's cooked in a heavy skillet instead of a saucepan.

That caramels can be made by a new method which cuts the cooking time as much as 2-1/2 hours.

That even chocolate dipping, admittedly the fussiest of candy making processes, is easy to conquer when you recognize that chocolate demands certain conditions and won't behave, otherwise.

Sugar itself, though not as cranky as chocolate, follows the rulesof its own chemistry and does not take kindly to attempts to change those rules.

The special value of these candy recipes is that, whether they're old standard recipes or new ones we created, they are fresh enough to us so that we take nothing for granted - so often the case when you've made a recipe for years on end and forgotten the difficulties you encountered the first time you made it.

Continued in... The Candy Book By Virginaia Pasley

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