Candies and Bonbons and How to Make Them

Marion Harris Neil’s Candies and Bonbons and How to Make Them offers a detailed look at confectionery preparation. Originally released in 1913, this volume serves as both a historical artifact and a practical manual for sweet makers. The text covers the full spectrum of candy production, from selecting appropriate utensils to mastering complex techniques like glacing fruit and nuts. Readers will find specific chapters dedicated to uncooked candies, chocolates, fondant preparation, nougats, marzipans, fudges, caramels, taffies, and mixed bonbons. The book includes a table of weights and measures alongside preparation hints that reflect early twentieth-century standards. Neil organizes the content to guide the home cook through materials used in candy making before presenting recipes for various delicacies. This structure supports those interested in vintage culinary methods or seeking recipes for sweets that are less common today. The work appeals to collectors of early American cookery and enthusiasts of traditional confectionery arts. It may not suit readers looking for modern dietary adaptations or contemporary chocolate tempering technology. The text remains a valuable resource for understanding the history of sugar work.