The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! by Liz Gutman and Jen King

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Notes about this book

  • Eat Your Books

    List of corrections posted on the Liddabit Sweets website. An EYB Note has also been placed on each affected recipe.

  • Talulah on September 08, 2013

    Before you cook from this, make sure you visit the stores website and look at the corrections. There are some major errors that will throw off your results. Otherwise a great book!

Notes about Recipes in this book

  • Vanilla marshmallows

    • helskitchenvt on July 06, 2016

      For whatever reason, I just can't get this marshmallow recipe to work for me. I substitute in Martha Stewart's when marshmallows are called for. It never sets and I've tried four times (the third and fourth were because I keep forgetting it won't work - I swear it won't happen again). I wonder what the problem is? Besides me, of course. If anyone knows. . .

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Reviews about this book

  • Epicurious

    ...humor and friendly tone makes initiation to the candymaking world less scary and more inviting. Their knowledge isn't dumbed down, and the easy to digest and implement.

    Full review
  • Serious Eats

    If you pay attention, as well you should, attempting any of the recipes is entirely doable, and totally worthwhile. All the basic candy food groups are covered here...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0761166459
  • ISBN 13 9780761166450
  • Linked ISBNs
  • Published Nov 01 2012
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Chocolate Mint Meltaways, PB&J Cups, Chai Latte Lollipops, Cherry Cordials, Spicy Pralines, and the cult favourite, Beer and Pretzel Caramels, Plus candy bars - the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, inspired by commercial favourites (Snickers, Twix) but taken to new heights of deliciousness. And the French-style sea salt caramels that Daniel Boulud claimed were better than those he'd tasted in France. Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy - and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of "The Early Show", "Fox and Friends", the Cooking Channel, "O", "The Oprah Magazine", "Real Simple, Food & Wine, GQ", and more.

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