Release date is 2017-02-16

Produced by David Edwards, Alan and the Online Distributed
Proofreading Team at http://www.pgdp.net (Images courtesy
of the Digital Library@Villanova University
(http://digital.library.villanova.edu/))

"How to Make Candy" by Anonymous is a comprehensive handbook on confectionery techniques, likely written in the late 19th century. This instructional guide covers the art of candy-making, offering detailed recipes and methods for producing a variety of sweets, ice creams, syrups, and essences. The book serves as a historical resource illustrating the practices of candy making in an earlier era, while also warning readers of the potential dangers associated with some of the ingredients used. At the start of the book, the author discusses the fundamental role of sugar in confectionery and outlines the critical processes involved in candy-making, such as clarification and the boiling of sugar. The opening portion emphasizes the importance of understanding sugar's properties and the specific techniques needed to attain desired results, such as syrup consistency and the various degrees of boiling sugar. Readers are cautioned about the health risks associated with certain ingredients, setting a tone that balances practical instruction with safety considerations. (This is an automatically generated summary.)

Original publication data not identified