Homemade Candy Recipes | Bonbon Recipes

Who Wants Candy?

Discover How to Make Over 350 Delectable Types of Candy – Including a Wide Variety of Such Favorites as Fudge, Caramel, Taffy, BonBons & Much, Much More!

Guided by Marion Harris Neil’s Clear, Easy-to-Follow Step-by-Step Instructions, You’ll Soon Be On Your Way to Making Batches
of Delicious Candy in No Time At All!

Wednesday 12:47pm
From: Rob Atherton

Dear Friend,

If you have ever wanted to learn how to make delicious homemade candies and bonbons, then this may be one of the most exciting letters you will ever read!

Introducing the “Candies and BonBons

and How to Make Them” eBook …

With this comprehensive ebook, you can:

TAKE ADVANTAGE of more than 350 excellent candy recipes!
ENJOY learning how to make candy quickly and easily!
SAVE MONEY by making candy at home at a fraction of commercial prices!

You’ll learn such important candy-making tips, tricks, techniques and secrets as:

What utensils are needed to make candy
What materials are needed to make candy
How to test boiling sugar using a sugar thermometer, your fingers only, a perforated iron spoon, a piece of bent wire, or a sharp piece of wood!
The seven stages of boiling sugar and how to know exactly when it’s reached the stage that is right for the candy you plan to make!
Insider preparation tips, hints and recipe shortcuts that will save you a great deal of time and frustration later on, including:
- How to color almonds
- How to color sugar
- How to prepare varnish for candies
- How to prepare Angelica
- How to make stock syrup
- How to clarify stock syrup
- How to beat the whites of eggs
- How to blanch pistachio nuts
- How to prepare chestnuts
- How to color cocoanut
- How to make Brilliantine
- How to stuff dates
- How to make coating syrup
- How to make clear hard glace
- How to make boiled frosting
- How to make chocolate frosting
- How to make orange sugar
- How to make vanilla sugar
- How to make clove sugar
- How to make caramel
- How to crystallize candy
- How to make crystallized mint, rose and violet leaves
- How to make royal icing for decorating cakes
- How to make salted almonds
- How to make salted popcorn
The best way to send candy by mail
And much, much more!

This amazing ebook reveals how anyone can make delicious candies and bonbons that will have children and adults alike begging for more!

That’s right, if you have ever wanted to be able to make delicious candies and bonbons, you can now learn how to do just that … quickly and easily!

Why Waste Another Penny on Store-Bought, Mass-Produced Candy? When You Can Learn How to Make Your Own & Never Look Back!

Here are a few sample recipes from this ebook’s exhaustive collection:

CHOCOLATE BONBONS
1/2 lb. vanilla-flavored fondant
4 ozs. grated chocolate

Knead the chocolate into the fondant on a slab. Form into small balls, and allow to dry on waxed paper. Dip in melted fondant or in melted chocolate.

CARAMEL NOUGAT
1 lb. (2 cups) confectioners
1 teaspoonful glucose sugar
1/2 lemon
3/4 lb. (3 cups) blanched and chopped almonds

Put the sugar, lemon-juice, and glucose into a saucepan, and stir them over the fire until the sugar melts and changes to a light-brown color.

Remove from the fire and mix in the almonds, previously warmed.

Return to the fire and stir for a few minutes; then turn into a thickly buttered flat pan.

Put a small piece of the nougat on an oiled slab and mold it with the fingers while it is soft. It may be pressed out with a palette knife or a buttered lemon, and pressed into warm greased molds. Set aside until cold; then take a small knife and remove the nougat baskets from the molds.

They may be filled with ices, custards, candies, or whipped and sweetened cream mixed with small pieces of fresh or preserved fruits. The nougats will keep for a few days if put in a box in a dry place.

SIMPLE MARZIPAN
1 1/2 lbs. (3 cups) sugar
1/2 pint (1 cup) water
1 1/4 lbs. (5 cups) ground almonds
Colors to taste
Flavors to taste

Dissolve the sugar and water in a saucepan, add the almonds, and stir and cook till the mass will not adhere to the pan.

It is then sufficiently cooked. Turn out on to a clean marble slab and knead for a few minutes. Color or flavor should be added while it is warm.

COFFEE FUDGE
1 lb. (2 cups) sugar
1/4 lb. (1 cup) broken shell- or pecan-nut meats
1/2 pint (1 cup) strong coffee bark
1/2 oz. (1 tablespoonful) butter
1/2 teaspoonful almond extract

Mix the sugar, coffee, and butter together in a saucepan and boil, stirring all the time, until the mixture reaches 240°, or forms a soft ball when tried in cold water.

Remove from the fire, add the almond extract, and beat until it begins to stiffen. Pour over the nuts in a buttered tin.

MEXICAN CARAMELS
1 lb. (2 cups) granulated sugar
1/2 pint (1 cup) cream
1/4 lb. (1 cup) chopped nut meats
1/2 lb. (1 cup) light brown sugar
1 teaspoonful vanilla extract
1 tablespoonful glucose
1 gill (1/2 cup) boiling water

Put one cupful of the granulated sugar into a saucepan, and stir constantly until it is melted; then add the boiling water. Stir for a minute; then add the cream, glucose, and stir for five minutes longer. Next add the brown sugar and the remaining sugar, and boil to 245°, or until, when tested in cold water, it forms a hard ball.

Remove from the fire, add the nuts and the extract, beat until of a creamy consistency, and pour into a tin that has been lined with waxed paper. Spread out smoothly with a knife, and mark into squares while warm. Wrap in waxed paper.

CIRCUS TAFFY
1 1/2 lbs.(3 cups) sugar
1/2 teaspoonful wintergreen extract
1/2 pint (1 cup) water
1 tablespoonful glycerine
1/2 teaspoonful peppermint extract
1 tablespoonful vinegar
1/4 lb. (1/2 cup) butter
Few drops red color
1 teaspoonful vanilla extract
Few drops yellow color

Put into a saucepan the sugar, water, glycerine, vinegar, and butter, and boil without stirring until it registers 3000 by the thermometer, or until, when tested in cold water, it is quite brittle.

Pour on three buttered platters. Flavor one with vanilla extract and add the yellow color to it; one with peppermint, and the last with wintergreen, adding the red color.

Pull, as soon as cool enough to handle, into long strips, and cut with buttered scissors into neat pieces.

Wrap in waxed paper.

DIVINITY NUT CANDY
1 lb. (2 cups) sugar
2 ozs. (1/2 cup) chopped nut meats
1/2 gill (1/4 cup) golden syrup
2 whites of eggs
1 teaspoonful vanilla extract
1/2 gill (1/4 cup) water
1/2 teaspoonful lemon extract

Put the sugar, syrup, and water into a saucepan, and boil until it forms a soft ball when tried in cold water, or until it registers 240°. Then allow to cool. Beat up the whites of the eggs to a stiff froth; then pour the cooled syrup over them, beating all the time. Beat till creamy, then add the nut meats and the extracts, and pour into a buttered tin.

When cold, cut in bars or squares.

This candy may be dipped in melted flavored fondant.

PEANUT BRITTLE
1 pound (2 cups) sugar
1 teaspoonful lemon extract
1/2 pint (1 cup) golden syrup
1 gill (1/2 cup) water
2 heaping teaspoonfuls baking soda
1/2 lb. (2 cups) shelled peanuts
1 lb. (2 cups) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose

Cook the syrup, sugar, water, and glucose until it commences to thicken and bubble; then add the butter and peanuts and stir constantly until the nuts begin to brown. Remove from the fire, beat in the lemon extract and the soda, and stir through quickly until it foams up.

Pour out on a well-greased slab and roll out very thin. Then break into pieces.

And That’s Just the Tip of the Iceberg!

In all, there are over 350 candy recipes in “Candies and BonBons and How to Make Them”.

Here are some of the many types of candies and bonbons that you will learn how to make on the pages of this fantastic ebook:

CHOCOLATE ALMONDS
CHOCOLATE ALMONDS AND RAISINS
CHOCOLATE BONBONS
CHOCOLATE COCOANUT CANDY
CHOCOLATE DATES
CHOCOLATE DELIGHTS
CHOCOLATE MARSHMALLOWS
CHOCOLATE NOUGATINES
CHOCOLATE PEANUT BARS
CHOCOLATE POPCORN BARS
CHOCOLATE PRALINES
CHOCOLATE RAISIN BALLS
CHOCOLATE ROCKS
BUTTER FONDANT
MAPLE FONDANT NO. 1
MAPLE FONDANT NO. 2
MAPLE-NUT CREAMS
BURNT ALMOND BONBONS
CAKE FONDANT BONBONS
KUMQUAT BONBONS
MARASCHINO BONBONS
ORANGE AND CHERRY BONBONS
PEACH BONBONS
PEPPERMINT CREAMS
RIBBON CREAMS
VIOLET COCOANUT BONBONS
CARAMEL NOUGAT
CHOCOLATE NOUGAT
FRENCH NOUGAT
MAPLE NOUGAT
NOUGAT MONTELIMART
NOUGAT WITH CHOPPED WALNUTS
NORWEGIAN NOUGAT
NOUGAT PASTE
POPCORN NOUGAT
UNBOILED MARZIPAN
MARZIPAN—ANOTHER METHOD
SIMPLE MARZIPAN
CURRANT MARZIPAN
RICH MARZIPAN
A DELICIOUS MARZIPAN
MARRONS GLACES
CANDIED CITRON PEEL
CANDIED ORANGE PEEL
CANDIED GRAPE-FRUIT PEEL
ALOHA FUDGE
ANGEL FOOD FUDGE
BAKED FRUIT FUDGE
CARAMEL FUDGE
CHILDREN'S FUDGE
CHOCOLATE EGG FUDGE
CHOCOLATE AND NUT FUDGE
COCOA FUDGE
COFFEE FUDGE
COLLEGE FUDGE
DATE FUDGE
DIVINITY FUDGE
FLUFFY RUFFLES FUDGE
FIG AND RAISIN FUDGE
HONEY CHERRY FUDGE
MARSHMALLOW CHOCOLATE FUDGE
MARSHMALLOW FUDGE
MAPLE AND MARSHMALLOW FUDGE
MAPLE FUDGE
MAPLE NUT FUDGE
NUT FUDGE
PECAN FUDGE
TRILBY FUDGE
PEANUT BUTTER FUDGE
PRINCESS FUDGE
RASPBERRY NUT FUDGE
SORORITY FUDGE
SOUTHERN FUDGE
FUDGE WITH WHIPPED CREAM
BLACK WALNUT CARAMELS
BRAZIL-NUT CARAMELS
CHOCOLATE CARAMELS
CHOCOLATE MOLASSES CARAMELS
COCOANUT CARAMELS
CREAM CARAMELS
FRUIT CARAMELS
HARD COFFEE CARAMELS
HONEY CARAMELS
MAPLE AND NUT CARAMELS
MAPLE CARAMELS
MEXICAN CARAMELS
PANACHE CARAMELS
PING-PONG CARAMELS
RED CURRANT JELLY CARAMELS
SULTANA CARAMELS
BUNTY CHEWING TAFFY
CLEAR WALNUT TAFFY
CIRCUS TAFFY
COLONIAL TAFFY
EVERTON TAFFY
GRAPE-JUICE TAFFY
HAZELNUT TAFFY
HELENSBURGH TAFFY
HICKORY-NUT TAFFY
KEWPIE TAFFY
NUT TAFFY
PEANUT TAFFY
PEPPERMINT TAFFY
PINE-NUT BUTTER TAFFY
PINE-NUT TAFFY 1
POPCORN TAFFY
ROSALIE TAFFY
SCOTCH TAFFY
RUSSIAN TAFFY NO. 1
RUSSIAN TAFFY NO. 2
SALT-WATER TAFFY NO. 1
SALT-WATER TAFFY NO. 2
TAFFY APPLES
VASSAR TAFFY
A GOOD GINGER CANDY
AMEA CANDY
APPLE CANDY
BOSTON CREAM CANDY
BOSTON CHOCOLATE CANDY
CALAMUS OR SWEET-FLAG CANDY
CANDY CUPS
CANDY LUMPS
CARAMEL CANDY
CIDER CANDY STICKS
CORKSCREW CANDY
COUGH CANDY
CREAM SEA-FOAM CANDY
DANDY NUT CANDY
DIVINITY NUT CANDY
FANTASTIC CANDY
FIG CANDY
FRENCH CANDY
GOLDEN SYRUP CANDY
GRANDMOTHER'S CANDY
HEAVENLY CANDY
HARLEQUIN CANDY
HONEY CANDY
ICE-CREAM CANDY
KRIS KRINGLE CANDY
MILK CANDY
MOLASSES PULLED CANDY
PAUL JONES CANDY
PEANUT BUTTER CANDY
PEANUT MOLASSES CANDY
PECAN NUT CANDY
PERFECTION CANDY
PLUM PUDDING CANDY
POPCORN CANDY
RAINBOW CANDY
RAINY DAY MOLASSES CANDY
RED OR BLACK CURRANT CANDY
ROLLED FRUIT CANDY
SEA-FOAM CANDY
SOUR CREAM CANDY
SAUER-KRAUT CANDY
SOUTHERN WALNUT CANDY
SPANISH NUT CANDY
SUGAR ROCK CANDY
SUNSHINE CANDY
TEDDY BEAR CANDY
TUTTI FRUTTI CANDY
VINEGAR CANDY
WALNUT CANDY
WATERMELON CANDY
WINTERGREEN CANDY
AFTER-DINNER MINTS

As You Can See, This eBook is Filled With Candy Recipes That are Guaranteed to be

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