Candies and Bonbons and How to Make Them

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This detailed guide, originally published in 1913, offers a wealth of recipes for creating a variety of sweets, including candies, chocolates, and fudges. It features easy-to-follow instructions for both traditional and lesser-known delicacies, alongside essential information on utensils, materials, and preparation techniques. The book serves as a vintage classic and a practical resource for confectionery enthusiasts, with sections dedicated to uncooked candies, fondants, nougats, marzipans, and more, making it a comprehensive manual for anyone with a sweet tooth.