Frye's Practical Candy Maker / Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies

The manual offers concise, practical recipes and step-by-step techniques for producing a wide range of hand-made candies and fountain syrups. Early sections cover sugar selection, degrees of boiling, coloring, and essential ingredients such as cream of tartar and glucose, with guidance on temperature control and batch size. Subsequent chapters provide specific formulas for stick candies, fruit rocks, drops, taffies, caramels, nut and coconut confections, creams and fondant, chocolate work, preserved fruits, and soda-water syrups, alongside tips on presentation and running a small retail confectionery with limited skilled labor.