| Introduction.
Part I: Welcome to Candyland.
Chapter 1: Candy Making Made Easy (Because It Is).
Chapter 2: Preparing Yourself (and Your Kitchen) for Candy Making.
Chapter 3: Selecting the Right Tools.
Chapter 4: Picking Quality Ingredients.
Part II: Concocting Creamy and Chewy Delights.
Chapter 5: Creating a Stir with Fondue.
Chapter 6: Focusing on Fondant, Mints, and Meltaways.
Chapter 7: Caramel Contentment.
Chapter 8: Doctoring Divinity.
Chapter 9: Whipping Up Quick and Easy Fudges.
Chapter 10: Making Magic with Marshmallows, Fruit Jellies, and Marzipan.
Part III: Getting a Little Nutty.
Chapter 11: Taking On Crunches, Toffees, and Pralines.
Chapter 12: Breaking Out the Brittles.
Chapter 13: Discovering Amazing Uses for Popcorn.
Part IV: Becoming a Chocolate Artist.
Chapter 14: Chopping, Melting, Tempering, and Storing Chocolate.
Chapter 15: Dipping Delicious Treats into Chocolate.
Chapter 16: Taking a Bite Out of Barks and Clusters.
Chapter 17: Rolling Along with Wonderful Creamy Centers.
Chapter 18: Impressing with Incredible Truffles.
Chapter 19: Know How to Mold ’Em.
Part V: Having Special Fun with Candy.
Chapter 20: Creating Holiday Magic.
Chapter 21: Bring In the Kids.9
Chapter 22: Making a Stunning Presentation.
Part VI: The Part of Tens.
Chapter 23: Ten Wonderful Web Sites for Candy Recipes.
Chapter 24: Ten (or So) Great Places to Buy Candy-making Supplies.
Chapter 25: Ten (or So) Cool Candy Companies to Visit.
Chapter 26: Ten Troubleshooting Tips for Candy Makers.
Appendix: Metric Conversion Guide.
Index.
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