Year: 2025
Type: other
Abstract: The candy book: everything you need to know about making. Brittle and hard candies, candy temperature chart, candymaking equipment, candymaking ingredients, caramels, chocolate candies, coconut candies, divinities and nougats, fondant candies, fudges, glaceed fruits and nuts, maple candies, marzipans, miscellaneous, sirup tests, taffies and kisses, uncooked candies, weights and measures, what every candy-maker wants to know.
DOI: 10.25316/z92w-xk31
Authors: Ruth Berolzheimer, Culinary Arts Institute
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1025393679