Candy Making For Dummies

Part I: Welcome to Candyland.

Chapter 1: Candy Making Made Easy (Because It Is).

Chapter 2: Preparing Yourself (and Your Kitchen) for Candy Making.

Chapter 3: Selecting the Right Tools.

Chapter 4: Picking Quality Ingredients.

Part II: Concocting Creamy and Chewy Delights.

Chapter 5: Creating a Stir with Fondue.

Chapter 6: Focusing on Fondant, Mints, and Meltaways.

Chapter 7: Caramel Contentment.

Chapter 8: Doctoring Divinity.

Chapter 9: Whipping Up Quick and Easy Fudges.

Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan.

Part III: Getting a Little Nutty.

Chapter 11: Taking On Crunches, Toffees, and Pralines.

Chapter 12: Breaking Out the Brittles.

Chapter 13: Discovering Amazing Uses for Popcorn.

Part IV: Becoming a Chocolate Artist.

Chapter 14: Chopping, Melting, Tempering, and Storing Chocolate.

Chapter 15: Dipping Delicious Treats into Chocolate.

Chapter 16: Taking a Bite Out of Barks and Clusters.

Chapter 17: Rolling Along with Wonderful Creamy Centers.

Chapter 18: Impressing with Incredible Truffles.

Chapter 19: Know How to Mold ’Em.

Part V: Having Special Fun with Candy.

Chapter 20: Creating Holiday Magic.

Chapter 21: Bring In the Kids.9

Chapter 22: Making a Stunning Presentation.

Part VI: The Part of Tens.

Chapter 23: Ten Wonderful Web Sites for Candy Recipes.

Chapter 24: Ten (or So) Great Places to Buy Candy-making Supplies.

Chapter 25: Ten (or So) Cool Candy Companies to Visit.

Chapter 26: Ten Troubleshooting Tips for Candy Makers.

Appendix: Metric Conversion Guide.

Index.