Wednesday, May 21, 2014

Recipe Book Review: 300 Best Homemade Candy Recipes

When I saw "300 Best Homemade Candy Recipes" (written by Jane Sharrock), I was very excited because I love candy and making my own would be so much fun!  This is the step-by-step candy bible for home candy-makers.

With hundreds of recipes for mouthwatering candies, chocolates, pralines, crèmes, fudges, toffee, holiday treats and no-bake cookies, this candy cookbook covers the traditional to the exotic.

Complete with easy-to-follow instructions and 75 step-by-step photos, this is a treasure trove of information and inspiring recipes. Although many are intimidated at the thought of making candies at home, Jane Sharrock shows how to master a few basic principles that every candy maker should know. She makes it easy to produce delicious goodies in the home kitchen.

Candies you will learn to make include...
  • Old-Fashioned Cooked Candies
  • Old-Fashioned Hard Candies
  • Clusters, Patties and Pralines
  • Divinities, Nougats and Similar Candies
  • Old-Fashioned Candy Rolls
  • Old-Fashioned Chocolate Fudges
  • Balls and Shaped Candies
  • Chocolate-Coated Candies
  • Candied and Spiced Nuts
  • Popcorn Candies and Fruit Candies
Here's one of my favorite (and very easy to make) that I thought I'd share with you. The kid inside you will love these fluffy, white marshmallows coated in rich, gooey butterscotch and crispy chopped nuts.

Butterscotch Nut Marshmallows

1-1/2 cups pecans, finely chopped (375mL)
1-1/2 cups packed light brown sugar (375mL)
3/4 cup half&half 10% cream or evaporated milk (175mL)
1/4 tsp salt
1/2 tsp vanilla extract (optional)
25-35 large marschmallows


1. Cover a large counterrtop area or large baking sheet with waxed paper. Place the chopped pecans into a small dish.

2. In a heavy saucepan over low to medium-low heat, bring the sugar, half&half and salt to boil, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring occasionally to prevent scorching, to the soft ball stage.

3. Remove from heat. Stir in the vanilla (if using). Set the saucepan into a pan or sink filled with hot water to keep the butterscotch warm.  Using a fork, toothpick or specially designed dipping too, dip the marshmallows, one at a time, into the hot butterscotch mixture. Roll the coated marshmallows in the chopped pecans.

4. Place on waxed paper to cool. Store in an airtight container.

Note: If the butterscotch becomes too stiff to coat the marshmallows, warm it over low heat until candy reaches the desired consistency.


Jane Sharrock is a third-generation candy-maker who grew up surrounded by good cooks, great food, and delicious homemade candies. Jane's mother and her aunts made cooking look so effortless that it never occurred to Jane that others might struggle in the kitchen. Cooking was as natural as breathing, right?

Eventually, Jane realized that she had unique training and not everyone had a Home Economics professor, old-fashioned country cook, farmer’s wife, and second-generation candy maker as a mother and mentor. Armed with a sizeable collection of old-fashioned candy recipes and decades of kitchen wisdom passed from generation to generation, Jane wrote a candy cookbook in hopes of inspiring a new generation of candy makers.

Jane lives in Oklahoma and works in the Federal contracting industry. In her free time she enjoys cooking with friends and family.

Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Thanks to Robert Rose Inc. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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