Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections

I thought it was a box of candy.

Chatting about holiday baking, someone mentioned this book to me. I've never made candy before and bought a good candy thermometer; other than that, I had everything I needed in my kitchen. I made the dark peppermint 'patties' for X'mas eve and was asked to remake them for New Year's. Then I added the dark chocolate caramel bites (covered in milk chocolate)... huge hit! Recipes are clear and easy to follow. My only request would be more of the 'chemistry'... like what happens when chocolate is tempered and can the temperature go above 40-45 degrees? Thanks for this great addition to my cooking library!

Wonderful book for someone interested in the basics of real candymaking. This is not a "melt a bag of chocolate chips and pour into plastic molds" approach; instead, the author offers recipes for basics like nougat, caramel (from scratch),etc, and then shows a variety of recipes using these items. The only downside is if you are looking for "copycat" recipes of brand name candy bars, you won't find them labeled as such - you have to read the recipe and figure it out for yourself. A great,fun read!

This is a great book of recipes for candy making. I have ended up using it as much as "Chocolates and Confections" by Peter Greweling. It is not as technical which makes it easier to read. I enjoy having the e-book on my tablet.

Beautiful book! Lovely pictures!

Well-written and lots of details, creative without being weird. Great guide to candy.

Gorgeous pictures..fun and delicious recipes

This book is the only place I was able to find the candy/chocolate recipes I was looking for. Thank you!

I bought this as a gift. One of the pages was miscut (too large) and I had to trim it. The recipes themselves are very high end. I have not used the book but I have tasted some of the treats from it and they are delicious.