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[Photograph: Rachel Been]

This week, Bake the Book is going in a slightly broader direction: confection. For all of you who have wanted to experiment with caramels, make your own lollipops, or even create candy bars, the Liddabit Sweets Candy Cookbook is here to help. Liz Gutman and Jen King have put together a primer on basic confectionery, featuring some of their best and cleverest recipes.

Liz and Jen, co-owners of Brooklyn-based Liddabit Sweets candy company, have taken the guesswork out of at-home candy making and turned it into something downright approachable. The principles of sugar, salt, chocolate and more are first explained in a crash course at the beginning of the book. It's invaluable advice presented in a lighthearted manner that follows you through the rest of its pages (quite literally—cutouts of Liz and Jen's heads pop up every now and then to dispense sage advice). 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: gummi, creamy, crunchy, chewy, and crackly. The best part of these recipes, aside from the wisdom and guidance backing up each one, is the fact that the yield will be in the dozens. You'll feel generously rewarded for trying your hand at, say, chocolate-dipped honeycomb candy when you wind up with three full pounds of it.

Speaking of recipes, we'll start our feature with Buttermints: those sweet, melty minty treats you probably remember stealing handfuls of after going out to dinner with your parents. These, however, are a far finer version. Next, the truly stunning Beer Pretzel Caramels. For holiday gifts, there's Classic Italian Nougat, and saving the trickiest for last: Snacker Bars.

Win A Copy!

Thanks to the generous folks over at Workman, we are giving away five (5) copies of Liddabit Sweets Candy Cookbook this week.

All you have to do is tell us what your favorite candy is in the comments section below.

The standard Serious Eats contest rules apply.


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