Beginner's Guide to Candy Making: Simple and Sweet Recipes for Chocolates, Caramels, Lollypops, Gummies, and More (New Shoe Press)

• Candy-making basics, including equipment, simple ingredients, techniques, and candy hacks that cover lessons on pulling taffy, rolling truffles, filling peanut butter cups, and much more
• Amazing no-fuss recipes for hard candies, chewy caramels, tasty toffees, melt-in-your-mouth fudge, decadent truffles, chocolates, marshmallows, and nut candies to name a few
• Hacks and quick fix tips for fixing candy batch’s gone awry 
• Perfect classics from Penuche Fudge to Lollipops 
• Novel flavor combinations to try, such as Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

Elizabeth LaBau is a food writer and confectioner based in Los Angeles, California. She applies her years of experience as a professional pastry chef to bringing a modern touch to the world of old-fashioned candy making. Since 2006, she has been the Guide to Candy at About.com, an online division of the New York Times Company. At candy.about.com, she provides fun, creative candy recipes and step-by-step tutorials for the home cook. Visit her online at sugarhero.com.