This text contains a detailed guide on making your own fruit candies, including essential information on equipment, methodology, and ingredients. Concise and easy-to-digest, this text is ideal for the amateur and contains a wealth of helpful measurement tables and illustrations. The perfect book for those with an interest in making their own sweets and candies, this guide makes for a great addition to collections of confectionery literature and is not to be missed by the discerning enthusiast. Information contained within this book includes: General Methods, Candied and Glace Fruits, Fruit Jelly Candies, Chocolate Fudge with Fruits, Fondants with Fruit, Fruit Caramels, Fruit Nougat, Fruit Marshmallows, Fruit Brittles, Popcorn-fruit Crisp, Uncooked Fruit Candies, and much more. We are proud to republish this antique book now complete with a new introduction no confectionery"