This site is the complete 1915 book Candy-Making at Home, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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General Directions for Candy-Making
1 page
The Making of Fondant
1 page
Hard Candied
4 pages
Fudges and Caramels
4 pages
Nut Candies
2 pages
Fruit Candies
6 pages
Sea Foam and Cream Candies
2 pages
Bonbons
8 pages
Pop-Corn Sweets
2 pages
Macaroons and Miscellaneous Sweets
4 pages
Cake Confectionery and Little Sweets
10 pages
Highlights
Pop-Corn Sweets
EXCELLENT, inexpensive and nourishing sweets may be made with popped pop-corn. For making these sweets the pop-corn kernels…
Bonbons
THE foundation for nearly all bonbons is fondant. Hundreds of varieties of bonbons can be made by using different flavorings and…
Cake Confectionery and Little Sweets
DELICIOUS bonbons may be made with cake and fondant, and then there are many little sweets that are so closely allied to candies…
Hard Candied
MANY persons prefer the hard candies to the soft varieties. Most of these hard candies are boiled to the crack stage or hard…
The Making of Fondant
THE foundation for innumerable cream candies and for nearly all bonbons is what the confectioners call "fondant." This is quite…
Fruit Candies
SOME of the most delicious home-made candies are made with the addition of fruits to the other ingredients. All kinds of candied…