Table of Content
Introduction. 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.
