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The idea that candy making is difficult is prevalent but it is not true....
If instructions and recipes are followed, even a child can master the art of candy making, and not one recipe in the book is too difficult for the beginner to attempt. In dipping bon-bons and chocolates it will require a little practice to acquire speed and to make uniform designs, but one’ s success at the very beginning is always surprising. Not everyone will have the tools most practical for candy making, but by making your own candy, you'll quickly recover the cost of tools. Making fine candy is one of the most interesting parts of the culinary art, and when a woman once begins making candies she will buy but little, for the home product is usually much superior to the commercial candies. To make ten pounds of candy, for which one ordinarily pays from forty to fifty cents per pound, is not more than one hour’s work, and one is always certain of the cleanliness and wholesomeness of the product. Children have a natural craving for sugar, which should be satisfied to a normal degree, but all factory candies containing deleterious ingredients should be guarded against. Many children have been made sick by unwholesome candy. Candy should be placed on the table and eaten at the end of the meal; to allow children to indulge in it every hour of the day is not conducive to good digestion.
If on any occasion a failure should occur, remember that only the work is lost. The sugar can be re-boiled and converted into a delicious fudge.
Making candies will be a pleasure.