 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!
Date: Feb. 20, 2006 From the desk of: Adrian Kennelly
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!
Here’s why:
Marion Harris Neil, former editor at Ladies Home Journal magazine, has written an inexpensive, yet comprehensive ebook that reveals everything you need to know to create great-tasting candies and bonbons!
Introducing the “Candies and BonBons and How to Make Them” eBook …
With this comprehensive ebook, you can:
You’ll learn such important candy-making tips, tricks, techniques and secrets as:
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:
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.
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.
1 1/2 lbs. (3 cups) sugar 1/2 pint (1 cup) water 1 1/4 lbs. (5 cups) ground almonds Colors 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.
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.
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.
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 2 whites of eggs 1 teaspoonful
vanilla extract 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.
1 pound (2 cups) sugar 1 teaspoonful
lemon extract 1 gill (1/2 cup) water 2 heaping teaspoonfuls
baking soda 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 Instant Crowd-Pleasers!
So What Are You Waiting For?
Order the “Candies and BonBons and How to Make Them” eBook Today & Learn Everything You Need to Know to Make Truly Delicious Candy!
Plus, Order Now & You Can Save Money By Taking Advantage of My Special Introductory Offer!
How much would you expect to pay for recipes and candy-making advice that will allow you to quickly and easily create tasty, mouthwatering treats that will have your friends and relatives demanding to know your secrets?
Let me ask you a few more questions. How much do you currently spend on candy each year, each month, each week, and each day? Would you believe that most people spend over $50 a month on candy? Do you think you could save some money by learning how to make your own candy? Do you think you could save $100 a year? Do you think you could save even more than that?
Well, relax you won’t have to pay near that much for the “Candies and BonBons and How to Make Them” ebook.
In fact, right now, for a limited time, you can take advantage of my special introductory offer and receive this ebook for just $37 – that’s a full 50% off the regular price of $74!
Here's the Bottom Line on this Incredible Resource...
If desserts aren't sweet enough or aren’t ready quick enough, candy can provide instant gratification. Not to mention its just fun to eat – and it can be a great comfort food!
Unfortunately, learning how to make candy has always been difficult … until now, that is. Thanks to “Candies and BonBons and How to Make Them” you can now quickly and easily learn how to make all sorts of favorite homemade candies!
This ebook is sure to contain recipes for all your old favorites as well as plenty of surprises that are sure to become your new favorites as well! In Fact, After Reading “Candies and BonBons and How to Make Them” You May Actually Want to Start Your Own Profitable Candy-Making Business! Did you know that making candy can be a great source of extra income?
It’s true.
How would you like to be your own boss and work only when you want to?
Sounds good doesn't it?
Imagine being able to do something fun like making candy and actually get paid for it.
How great would that be?
Well, I’m here to tell you that it is possible. You could even choose to start your candy-making business part-time while continuing your current job.
That way your hobby could become a great second or third income. But to get started you have to take that first step, you have to read “Candies and BonBons and How to Make Them.”
Why Buy This eBook Instead of a Regular Cookbook?
There are a number of reasons why this ebook is better than buying a regular, paper cookbook, including:
Why Order Now?
Because I know how delicious and relaxing good candy can be, I want to sweeten the pot and give you every possible reason to say YES today!
That’s why, if you respond immediately, you'll also receive the following free bonus gifts:
Plus, You Can't Lose with My 100%, Ironclad, Money-Back Guarantee!
Your satisfaction with the “Candies and BonBons and How to Make Them” ebook is assured through my no risk, you-can't-lose, 100%, no-questions-asked, iron-clad money-back guarantee.
If for any reason, you aren't thrilled and satisfied with your purchase, just contact me within 90 days and I will refund 100% of your purchase price.
What I’m saying is don't decide now if "Candies and BonBons and How to Make Them" is right for you.
Try it out for three full months - risk free.
If it doesn't help you create tasty treats that impress your friends and relatives, if it doesn't guide you step by step through preparing delicious homemade candies, if it doesn't take you by the hand and show you how to create mouthwatering bonbons – then I don't want your money ... I’ll give it all back.
That’s Right, You Have Nothing to Lose!
Here's how to order right now! Click here for an instant download of the ebook. Once your credit card is approved, you will be taken to a special download page where you will download the ebook along with your FREE Bonus.
INSTANT ACCESS Purchase Online with Credit Card by Secure Server
Click Here NOW to download your copy!
It doesn't matter if it's 2:00 a.m. in the morning!
You will be downloading and reading the incredible ebook and bonus within just a few minutes ... and preparing to make your own delicious candy a short time later!
Sincerely,
Adrian Kennelly
P.S. -- This gem will be sold for $74. The introductory price of $37 is a "Buy it NOW before it's gone" offer... so act fast! ... .. P.P.S. -- Let's be blunt: If you pass on this offer, will you become an expert on creating delicious candies and bonbons any time soon? Probably not. Get this ebook NOW and get the advice and information you need to begin making delicious treats!
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