000			02171cam a22003133u 4500
001			71160
003			UtSlPG
005			20260610134639.0
006			m
007			cr n
008			260607r20231973utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aCPC International. Best Foods Division
245	1	0	_aHomemade candy—sweet and dandy
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2023
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2023-07-10
508			_aBob Taylor, Lisa Corcoran, Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net
520			_a"Homemade Candy—Sweet and Dandy" by CPC International, Best Foods Division is a practical cookbook dedicated to the art of making candy, likely written in the mid-20th century. This publication provides detailed recipes for a variety of homemade sweets, emphasizing the use of Karo syrup as a key ingredient to achieve desired textures in candies. It aims to cater to both novice and seasoned candy makers who wish to create delightful treats for special occasions or as a fun activity. The book features a comprehensive collection of recipes, offering step-by-step instructions for making various types of candy, including fudge, taffy, pralines, and candy apples. Each recipe specifies the ingredients and methods needed, presenting a range of textures and flavors, such as crunchy, chewy, and creamy. Notable recipes like "Crazy Crunch" and "Salt Water Taffy" encourage creativity in candy making, while variations are suggested for several recipes to accommodate different tastes. Overall, this cookbook serves as an enjoyable resource for anyone looking to delve into homemade candy crafting at any skill level. (This is an automatically generated summary.)
534			_pOriginally published: _cUnited States: Best Foods, Inc., 1973
653			_aConfectionery
653			_aCookbooks
856	4	0	_uhttps://www.gutenberg.org/ebooks/71160
999			_c111886 _d111886