This is a wonderful treatise on the subject of home candy making that will have you turning out creations that rival the finest in gourmet chocolates. The author provides extensive information about the tools, ingredients and techniques you'll need to make world class confections at home. Then she provides a treasure trove of candy recipes that will put those tools, ingredients and skills to delicious use. Full color photos of many of the recipes provide the inspiration to get oven any lingering "fear of chocolate" and start you making candy.

More than just chocolates, recipe chapters include: truffles; more chocolate candies; nut brittles and marzipan; fudge, nougat, and divinity; and fruit candies. Bloom also covers every candy making technique you'll need to know about in order to get spectacular results: working with chocolate; kneading marzipan; working with nuts; cooking sugar; packing candies and confections; pastry bag techniques; paper pastry cones; and do ahead tips. To the author's credit, as tricky as working with sugars and chocolates can be, she explains everything clearly and simply. Recipes are to the point and easy to follow while still giving you all the information you need.

If you've ever wanted to try your hand at making candy, you need this book. If you're an experienced candy maker, you're still sure to pick up some valuable new tips and techniques along with some creative new candy recipes. Either way, this reference is highly recommended.