Candy Book : Antoinette Pope /
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Nueva York :
The Macmillan Compañy,
1956.
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| Edition: | 2a edición |
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| Notas Contenido: |
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Table of Contents:
- Measurements
- Materials used in candymaking
- General information regarding equipment for candymaking
- General directions for creamed candies
- Fondant and fondant candies
- Fudges and opera creams
- Divinity candies
- Caramels and soft butterscotches
- Taffies and other pulled candies
- Marshmallow candies
- Glacé candies and brittles.
