The Complete Wilton Book of Candy

Although a previous reviewer suggests starting at the beginning and going all the way through the cookbook to learn necessary techniques -- which is not a bad idea -- I did it the hard way. My mom is a huge Wilton fan, and as a teenager, my favorite way to feel grown up was to make candy out of this book. Before I got my driver's license, my candymaking choices were governed by what ingredients we had on hand, so I started with divinity and some of the beaten fudge recipes. The instructions in the book were so clear and thorough that I had no trouble following them, despite my inexperience, and my successes with challenging candy recipes really boosted my confidence in the kitchen and undoubtedly made me a better (and much more adventuresome) cook. I liberated the book from Mom's kitchen when I graduated from college, and 10 years later, I'm still using it to make Christmas candy, impress the boss, say "thank you," or simply express affection for important people in my life. I also have the 1983 edition and would agree with the previous reviewer's assertion that some of the recipes fall into the "professional stunt driver, closed course" category, but a little common sense and a healthy respect for boiling sugar syrup have been sufficient to keep me safe all these years -- even when I was a gangly, clumsy teenager.

These days, the art of making candy in a home kitchen is extinct. For those who wish to learn this lost art, this book is as good as any you will find. I recommend it highly for those willing to devote the the time to the task. This book is designed as a self-guided course in the traditional art of confectionery and candy. You are expected to go through the book from cover to cover, chapter by chapter, doing recipes and learning necessary skills. This is definitely not a book for the casual home cook who wants to flip through the book and pick out a recipe at random that sounds appealing. It is the only place I know of that shows you how to make your own fondant from scratch. The order of the chapters is important, and you should go through them one by one as recommended by the authors. They represent a reasonable course of instruction. On the other hand, I would present the chapters in a slighlty different order: fudge, caramel, and nougat I would put towards the end, and put fruits, jellies, marzipan, and truffles first. Note that I have the 3rd edition published in 1983, so some of the recipes are 25 years out of date and no longer worth doing. I am also concerned about the lack of safety and sanitation information. One of the easiest ways to give yourself a nasty burn requiring a trip to the hospital is to have an accident while making some of the more dangerous types of candy. The recipes are not rated for safety, but probably should be. It has these chapters: easy-do candies, basics, confectionery coating, popcorn candies, fudge, caramel, nougat and divinity, marshmallow and jelly, truffle, fondant, chocolate molding, marzipan, fruit and nut, hard candies, european chocolates.