This vintage book contains a range of recipes for making delicious sweets and bonbons, including instructions for making caramels, taffies, nougats, fondants, toffee, and much more! With precise, easy-to-follow instructions and useful photographs, “Candies And Bonbons And How To Make Them” is designed with the beginner in mind and would make for a fantastic addition to culinary collections. Contents include: “Utensils for Candy making”, “Materials Used in Candy making”, “Table of Weights and Measures”, “Preparation Hints and Recipes”, “Uncooked Candies”, “Chocolates”, “How to Prepare and Use Fondant”, “The Making of Nougats”, “The Making of Marzipans”, “How to Glacé Fruits and Nuts”, “All Sorts of Fudges”, etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on confectionery.