Table of Contents

The Gentle Art Of Candy Making

Fondant

Cooked Fondant Rules

French Cream Fondant

A Variety Of ""fudges""

Caramels

Pulled Candy, Brittles, Taffies

Kisses, Puffs, And Creamy Candies

Glaced Nuts And Fruits

Popcorn Dainties, Stuffed Dates, Prunes, And Marsh Mallows

About the Author

The Enthusiast creates crafty and clever books about elevating and entertaining subjects, including, but not limited to, art, nostalgia, philosophy, science, cooking and sport, to share with interested and engaged people.  He  works in a hundred year old red barn, amongst the grape vines, in Sonoma, California.