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Claire Ptak, Nicki Downey (Photographer)

The book opens with an insightful overview of the history of sweets and chocolates, from their earliest inception to modern confectionery around the world. A directory of key ingredients and equipment comes next. Step-by-step techniques reveal how to do some of the more specialist techniques, such as tempering chocolate or using a sugar thermometer, enabling you to produce perfect results every time. More than 90 easy-to-follow recipes follow, and include well-known classics such as Peppermint Humbugs and Honeycomb, as well as modern twists on traditional ideas, like Rosewater Edinburgh Rock and Fresh Coconut and Cardamom Caramels. 

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