The Candy Maker’s Guide

The Candy Maker’s Guide

A Collection of Choice Recipes for Sugar Boiling

Author: Fletcher Manufacturing Company

 

Prize Medal and Diploma awarded at Toronto Industrial Exhibition
1894, for General Excellence in Style and Finish of our goods.

440-442 YONGE ST.,—TORONTO, CAN.

TORONTO

J JOHNSTON PRINTER & STATIONER 105 CHURCH ST

1896

In presenting this selection of choice recipes for Candy Makers we have endeavored to avoid everything that is not practical and easy to understand. The recipes given are from the most experienced and notable candy makers of America and Europe, and are such, that, if followed out with care and attention will be sure to lead to success. Practice is only to be had by experiment, and little failures are overcome by constant perseverance.

After the rudiments have been thoroughly mastered, the reader has ample scope to distinguish himself in the Candy world, and will do so with patience and perseverance. We trust our patrons will look upon this work, not as a literary effort, but as instruction from a practical workman to a would-be workman.

Index of pages:

  1. Sugar Boiling
  2. Sticky Candies
  3. Almond Candies
  4. Fruit Candies
  5. Candy Drops
  6. Candy Sticks
  7. Buttercups
  8. Caramels
  9. Ice Cream Confectionery
  10. Popcorn
  11. Various Candies
  12. Cream / Cream Bars
  13. Fondant
  14. Jellies
  15. Candy Balls