A Confection Selection

Appears in

Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

Published 1979

About

There are a number of candies that can be made at home that we have left out (quite arbitrarily), as this book would have been oversweet-toothed if we had begun to represent a fair amount of what is commercially produced, since such a large proportion of “store-bought” is in candyland.

We have limited ourselves here to describing how to make candies that do not require special milling, molding, drying, or heat-controlling equipment. Unfortunately, that excludes the possibility of making jelly beans, gumdrops, really good candy bars, halvah, licorice, and a few other favorites. But we have been able to create a delectable array of candies, including Almond Butter Crunch, Marshmallows, Peanut Brittle, Caramels (page 272), and real-fruit Orange Jellies.

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Candies and Confections

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