Ignore those national statistics indicating most Americans are overweight. And set aside figures demonstrating that U.S. kids are underexercised and overfed. Fryatt has gathered in one volume nearly 100 recipes for types of candies that will have no time to melt in your mouths. Though many of the sweets are certainly not newcomers to the annals of American desserts, the author's contributions to the cookbook shelf are twofold: one, streamlining directions so that anyone can duplicate good results and, two, creating enough variations to satisfy different palates. The fudge chapter, then, features 18 formulas (layered cream-cheese peppermint is the most exotic), and the chapter on truffles showcases seven. Kids can wield a thermometer and wooden spoon, too, thanks to 26 special concoctions written for little hands and sweet teeth. Color photographs aplenty prove again that Fryatt's intentions are clear, honorable, and workable. Barbara Jacobs

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