Candy Making Revolutionized

This text contains a detailed guide to making sweets and candy out of vegetables, including information on technique, tools, materials, and more. The ideal book for the confectioner with an interest in making vegetarian or less unhealthy sweets, this text makes for a worthy addition to any collection of confectionery literature and is not to be missed. The chapters of this book include: For the Novice, For the Candy-Makers Table, Thermometer, Use of Steam, Crystallization, Chocolate Coating, Sugar, Decorative Candies, Potato Caramel, Sweet Potato, Parsnip, Carrot, Beet, Tomato, Onion Cold Tablets, and much more. This book was originally published in 1912, and we are proud to republish it now complete with a new introduction on confectionery.