Who
Wants Candy?
"Discover How
to Make Over 350 Delectable Types of Candies & Bon Bons!
Including, a Wide
Variety of Classic Favorites, such as Fudge, Caramel,
Taffy, &
Much More!
Guided
by Marion
Harris Neil’s Clear, Easy-to-Follow
Step-by-Step Instructions,
You’ll
Soon Be On Your Way to
Making Batches
of
Delicious Candy in No Time At All!
Date: Tuesday, 11:11am
From the desk of: Don Trosper
Dear friend,
If you have ever wanted to
learn how to make delicious homemade candies and bonbons, then this may
be one of the most exciting letters you will ever read!
Here’s why:
Marion Harris Neil, former
editor at Ladies Home Journal magazine, has written an inexpensive, yet
comprehensive ebook that reveals everything you need to know to create
great-tasting candies and bonbons!
With this
comprehensive ebook,
you can:
-
TAKE
ADVANTAGE of more than 350 excellent candy recipes!
- ENJOY learning how to make
candy quickly and easily!
-
SAVE
MONEY
by making candy at home at a fraction of commercial prices!
|
Introducing
the “Candies and BonBons and How to Make Them”
eBook …
|
 |
You’ll learn such important candy-making tips, tricks,
techniques and secrets as:
- What
utensils are needed to make candy
- What
materials are needed to make candy
- How to test boiling sugar
using a sugar thermometer, your fingers only, a perforated iron spoon,
a piece of bent wire, or a sharp piece of wood!
- The seven stages of boiling
sugar and how to know exactly when it’s reached the stage
that is right for the candy you plan to make!
- Insider preparation tips,
hints and recipe shortcuts that will save you a great deal of time and
frustration later on, including:
- How to
color almonds
- How to
color sugar
- How to
prepare varnish for candies
- How to
prepare Angelica
- How to
make stock syrup
- How to
clarify stock syrup
- How to
beat the whites of eggs
- How to
blanch pistachio nuts
- How to
prepare chestnuts
- How to
color cocoanut
- How to
make Brilliantine
- How to
stuff dates
- How to
make coating syrup
- How to
make clear hard glace
- How to
make boiled frosting
- How to
make chocolate frosting
- How to
make orange sugar
- How to
make vanilla sugar
- How to
make clove sugar
- How to
make caramel
- How to
crystallize candy
- How
to make pulled sugar
- How to
make crystallized mint, rose and violet leaves
- How to
make royal icing for decorating cakes
- How to
make salted almonds
- How to
make salted popcorn
- The best way
to send candy by mail
- And much,
much more!
This amazing ebook reveals how
anyone can make delicious candies and bonbons that will have children
and adults alike begging for more!
That’s right, if you
have ever wanted to be able to make delicious candies and bonbons, you
can now learn how to do just that … quickly and easily!
Why
Waste Another Penny on Store-Bought, Mass-Produced Candy? When You
Can Learn How to
Make
Your Own & Never Look Back!
Here are a few sample recipes
from this ebook’s exhaustive collection:
CHOCOLATE
BONBONS
1/2 lb. vanilla-flavored
fondant
4 ozs. grated chocolate
Knead the chocolate into the
fondant on a slab. Form into small balls, and allow to dry on waxed
paper. Dip in melted fondant or in melted chocolate.
CARAMEL
NOUGAT
1 lb. (2 cups)
confectioners
1 teaspoonful glucose sugar
1/2 lemon
3/4 lb. (3 cups) blanched and
chopped almonds
Put the sugar, lemon-juice,
and glucose into a saucepan, and stir them over the fire until
the sugar melts and changes to a light-brown color.
Remove from the fire and mix
in the almonds, previously warmed.
Return to the fire and stir
for a few minutes; then turn into a thickly buttered flat pan.
Put a small piece of the
nougat on an oiled slab and mold it with the fingers while it is soft.
It may be pressed out with a palette knife or a buttered lemon, and
pressed into warm greased molds. Set aside until cold; then take a
small knife and remove the nougat baskets from the molds.
They may be filled with ices,
custards, candies, or whipped and sweetened cream mixed with small
pieces of fresh or preserved fruits. The nougats will keep for a few
days if put in a box in a dry place.
SIMPLE
MARZIPAN
1 1/2 lbs. (3 cups) sugar
1/2 pint (1 cup) water
1 1/4 lbs. (5 cups) ground
almonds
Colors to taste
Flavors to taste
Dissolve the sugar and water
in a saucepan, add the almonds, and stir and cook till the mass will
not adhere to the pan.
It is then sufficiently
cooked. Turn out on to a clean marble slab and knead for a few minutes.
Color or flavor should be added while it is warm.
COFFEE
FUDGE
1 lb. (2 cups) sugar
1/4 lb. (1 cup) broken shell-
or pecan-nut meats
1/2 pint (1 cup) strong
coffee
bark
1/2 oz. (1 tablespoonful)
butter
1/2 teaspoonful almond extract
Mix the sugar, coffee, and
butter together in a saucepan and boil, stirring all the time,
until the mixture reaches 240°, or forms a soft ball when tried
in cold water.
Remove from the fire, add the
almond extract, and beat until it begins to stiffen. Pour over the nuts
in a buttered tin.
MEXICAN
CARAMELS
1 lb. (2 cups)
granulated sugar
1/2 pint (1 cup) cream
1/4 lb. (1 cup) chopped nut
meats
1/2 lb. (1 cup) light brown
sugar
1 teaspoonful vanilla extract
1 tablespoonful glucose
1 gill (1/2 cup) boiling water
Put one cupful of the
granulated sugar into a saucepan, and stir constantly until it
is melted; then add the boiling water. Stir for a minute; then add the
cream, glucose, and stir for five minutes longer. Next add the brown
sugar and the remaining sugar, and boil to 245°, or until, when
tested in cold water, it forms a hard ball.
Remove from the fire, add the
nuts and the extract, beat until of a creamy consistency, and pour into
a tin that has been lined with waxed paper. Spread out smoothly with a
knife, and mark into squares while warm.
Wrap in waxed paper.
CIRCUS
TAFFY
1 1/2 lbs.
(3 cups) sugar
1/2 teaspoonful wintergreen
extract
1/2 pint (1 cup)
water
1 tablespoonful glycerine
1/2 teaspoonful peppermint
extract
1 tablespoonful vinegar
1/4 lb. (1/2 cup) butter
Few drops red color
1 teaspoonful vanilla extract
Few drops yellow color
Put into a saucepan the sugar,
water, glycerine, vinegar, and butter, and boil without stirring until
it registers 3000 by the thermometer, or until, when tested in cold
water, it is quite brittle.
Pour on three buttered
platters. Flavor one with vanilla extract and add the yellow color to
it; one with peppermint, and the last with wintergreen, adding the red
color.
Pull, as soon as cool enough
to handle, into long strips, and cut with buttered scissors into neat
pieces.
Wrap in waxed paper.
DIVINITY NUT CANDY
1 lb. (2 cups) sugar
2 ozs. (1/2 cup) chopped nut
meats
1/2 gill (1/4 cup) golden syrup
2 whites of eggs
1 teaspoonful vanilla extract
1/2 gill (1/4 cup) water
1/2 teaspoonful lemon
extract
Put the sugar, syrup, and
water into a saucepan, and boil until it forms a soft ball when tried
in cold water, or until it registers 240°. Then allow to cool.
Beat up the whites of the eggs to a stiff froth; then pour the cooled
syrup over them, beating all the time. Beat till creamy, then add the
nut meats and the extracts, and pour into a buttered tin.
When cold, cut in bars or
squares.
This candy may be dipped in
melted flavored fondant.
PEANUT
BRITTLE
1 pound (2 cups) sugar
1
teaspoonful lemon extract
1/2 pint (1 cup) golden
syrup
1 gill (1/2 cup) water
2 heaping teaspoonfuls baking
soda
1/2 lb. (2 cups) shelled peanuts
1 lb. (2 cups) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose
Cook the syrup, sugar, water,
and glucose until it commences to thicken and bubble; then add the
butter and peanuts and stir constantly until the nuts begin to brown.
Remove from the fire, beat in the lemon extract and the soda, and stir
through quickly until it foams up.
Pour out on a well-greased
slab and roll out very thin. Then break into pieces.
And
That’s Just the Tip of the Iceberg!
In all, there are over 350
candy recipes in “Candies and BonBons and How to
Make Them”.
Here are some of the many
types of candies and bonbons that you will learn how to make on the
pages of this fantastic ebook:
CHOCOLATE
ALMONDS
CHOCOLATE
ALMONDS AND RAISINS
CHOCOLATE
BONBONS
CHOCOLATE
COCOANUT CANDY
CHOCOLATE
DATES
CHOCOLATE
DELIGHTS
CHOCOLATE
MARSHMALLOWS
CHOCOLATE
NOUGATINES
CHOCOLATE
PEANUT BARS
CHOCOLATE
POPCORN BARS
CHOCOLATE
PRALINES
CHOCOLATE
RAISIN BALLS
CHOCOLATE
ROCKS
BUTTER
FONDANT
MAPLE
FONDANT NO. 1
MAPLE
FONDANT NO. 2
MAPLE-NUT
CREAMS
BURNT ALMOND
BONBONS
CAKE FONDANT
BONBONS
KUMQUAT
BONBONS
MARASCHINO
BONBONS
ORANGE AND
CHERRY BONBONS
PEACH BONBONS
PEPPERMINT
CREAMS
RIBBON CREAMS
VIOLET
COCOANUT BONBONS
CARAMEL
NOUGAT
CHOCOLATE
NOUGAT
FRENCH NOUGAT
MAPLE NOUGAT
NOUGAT
MONTELIMART
NOUGAT WITH
CHOPPED WALNUTS
NORWEGIAN
NOUGAT
NOUGAT PASTE
POPCORN
NOUGAT
UNBOILED
MARZIPAN
MARZIPAN—ANOTHER METHOD
SIMPLE
MARZIPAN
CURRANT
MARZIPAN
RICH MARZIPAN
A DELICIOUS
MARZIPAN
MARRONS
GLACES
CANDIED
CITRON PEEL
CANDIED
ORANGE PEEL
CANDIED
GRAPE-FRUIT PEEL
ALOHA FUDGE
ANGEL FOOD
FUDGE
BAKED FRUIT
FUDGE
CARAMEL FUDGE
CHILDREN'S
FUDGE
CHOCOLATE
EGG FUDGE
CHOCOLATE
AND NUT FUDGE
COCOA
FUDGE
COFFEE
FUDGE
COLLEGE FUDGE
DATE FUDGE
DIVINITY
FUDGE
FLUFFY
RUFFLES FUDGE
FIG AND
RAISIN FUDGE
HONEY CHERRY
FUDGE
MARSHMALLOW
CHOCOLATE FUDGE
MARSHMALLOW
FUDGE
MAPLE AND
MARSHMALLOW FUDGE
MAPLE FUDGE
MAPLE NUT
FUDGE
NUT FUDGE
PECAN FUDGE
TRILBY FUDGE
PEANUT
BUTTER FUDGE
PRINCESS
FUDGE
RASPBERRY
NUT FUDGE
SORORITY
FUDGE
SOUTHERN
FUDGE
FUDGE WITH
WHIPPED CREAM
BLACK WALNUT
CARAMELS
BRAZIL-NUT
CARAMELS
CHOCOLATE
CARAMELS
CHOCOLATE
MOLASSES CARAMELS
COCOANUT
CARAMELS
CREAM
CARAMELS
FRUIT
CARAMELS
HARD COFFEE
CARAMELS
HONEY
CARAMELS
MAPLE AND
NUT CARAMELS
MAPLE
CARAMELS
MEXICAN
CARAMELS
PANACHE
CARAMELS
PING-PONG CARAMELS
RED CURRANT
JELLY CARAMELS
SULTANA
CARAMELS
BUNTY
CHEWING TAFFY
CLEAR WALNUT
TAFFY
CIRCUS
TAFFY
COLONIAL
TAFFY
EVERTON TAFFY
GRAPE-JUICE
TAFFY
HAZELNUT
TAFFY
HELENSBURGH
TAFFY
HICKORY-NUT
TAFFY
KEWPIE TAFFY
NUT TAFFY
PEANUT TAFFY
PEPPERMINT
TAFFY
PINE-NUT
BUTTER TAFFY
PINE-NUT
TAFFY 1
POPCORN TAFFY
ROSALIE TAFFY
SCOTCH TAFFY
RUSSIAN
TAFFY NO. 1
RUSSIAN
TAFFY NO. 2
SALT-WATER
TAFFY NO. 1
SALT-WATER
TAFFY NO. 2
TAFFY APPLES
VASSAR TAFFY
A GOOD
GINGER CANDY
AMEA CANDY
APPLE CANDY
BOSTON CREAM
CANDY
BOSTON
CHOCOLATE CANDY
CALAMUS OR
SWEET-FLAG CANDY
CANDY CUPS
CANDY LUMPS
CARAMEL CANDY
CIDER CANDY
STICKS
CORKSCREW
CANDY
COUGH CANDY
CREAM
SEA-FOAM CANDY
DANDY NUT
CANDY
DIVINITY
NUT CANDY
FANTASTIC
CANDY
FIG CANDY
FRENCH CANDY
GOLDEN SYRUP
CANDY
GRANDMOTHER'S CANDY
HEAVENLY
CANDY
HARLEQUIN
CANDY
HONEY CANDY
ICE-CREAM
CANDY
KRIS KRINGLE
CANDY
MILK CANDY
MOLASSES
PULLED CANDY
PAUL JONES
CANDY
PEANUT
BUTTER CANDY
PEANUT
MOLASSES CANDY
PECAN NUT
CANDY
PERFECTION
CANDY
PLUM PUDDING
CANDY
POPCORN CANDY
RAINBOW CANDY
RAINY DAY
MOLASSES CANDY
RED
OR BLACK CURRANT CANDY
ROLLED
FRUIT CANDY
SEA-FOAM
CANDY
SOUR
CREAM CANDY
SAUER-KRAUT
CANDY
SOUTHERN
WALNUT CANDY
SPANISH
NUT CANDY
SUGAR
ROCK CANDY
SUNSHINE
CANDY
TEDDY
BEAR CANDY
TUTTI
FRUTTI CANDY
VINEGAR
CANDY
WALNUT
CANDY
WATERMELON
CANDY
WINTERGREEN
CANDY
AFTER-DINNER
MINTS
As
You Can See, This eBook is Filled With Candy Recipes That are
Guaranteed to be
Instant
Crowd-Pleasers!
So What Are
You Waiting For?
Order
the “Candies and BonBons and How to Make
Them” eBook Today & Learn Everything You Need
to
Know to Make Truly Delicious Candy!
Plus,
Order Now & You Can Save Money
By
Taking Advantage of My Special Introductory Offer!
How much would you expect to
pay for recipes and candy-making advice that will allow you to quickly
and easily create tasty, mouthwatering treats that will have your
friends and relatives demanding to know your secrets?
Let me ask you a few more
questions. How much do you currently spend on candy each year, each
month, each week, and each day? Would you believe that most people
spend over $50 a month on candy? Do you think you could save some money
by learning how to make your own candy? Do you think you could save
$100 a year? Do you think you could save even more than that?
Well, relax you
won’t have to pay near that much for the “Candies
and BonBons and How to Make Them” ebook.
In fact, right now, for a
limited time, you can
take advantage of my special introductory offer and receive this ebook
for just $37
–
that’s a
full 50% off the regular price of $74!
Here's
the Bottom Line on this Incredible Resource...
If desserts aren't sweet
enough or aren’t ready quick enough, candy can provide
instant gratification. Not to mention its just fun to eat –
and it can be a great comfort food!
Unfortunately, learning how
to make candy has always been difficult … until now, that
is. Thanks to “Candies and BonBons and How to Make
Them” you can now quickly and easily learn how to
make all sorts of favorite homemade candies!
This ebook is sure to contain
recipes for all your old favorites as well as
plenty of surprises that are sure to become your new favorites as well!
In
Fact, After Reading “Candies and BonBons and How to Make
Them” You May Actually Want to Start Your Own Profitable
Candy-Making Business!
Did you know that making candy
can be a great source of extra income?
It’s true.
How would you like to be your
own boss and work only when you want to?
Sounds good doesn't it?
Imagine being able to do
something fun like making candy and actually get paid for it.
How great would that
be?
Well, I’m here to
tell you that it is possible. You could even choose to start your
candy-making business part-time while continuing your current job.
That way your hobby could
become a great second or third income. But to get started you
have to take that first step, you have to read “Candies and
BonBons and How to Make Them.”
Why
Buy This eBook Instead of a Regular Cookbook?
There are a
number of reasons why this ebook is better than buying a regular, paper
cookbook, including:
- Convenience – With
this ebook, you can browse through the recipes, click and print the one
you want and then you’ll only have to work off of one sheet
of paper in the kitchen instead of trying to keep a book propped open
to the right page!
- Easy To Read –
Instead of squinting to read the recipe in a book, you can simply print
out a recipe from this ebook in a larger font size so that it can be
read easily!
- Free Bonus Items –
With “Candies and BonBons and How to Make Them” you
will receive valuable bonus items with your order (see below)!
- Cost - For only $37 you get a
high quality cookbook containing over 350 recipes – try
finding a similar paper cookbook for that price!
Why
Order Now?
Because I know how delicious
and relaxing good candy can be, I want to sweeten the pot and give you
every possible reason to say YES today!
That’s why, if you
respond immediately, you'll also receive the following free bonus gifts:
- FREE
Bonus Gift – "25 Ways to Get paid for Your Advice" (a $27.00 value)
You get a copy of our special report: "25 Ways to Get paid for Your Advice"
And you can share "25 Ways to Get paid for Your Advice" with your friends.
- FREE
Bonus Gift – The Holiday Candy Book by Virginia Pasley (a $37.00 value)
There are the candies that set off every holiday throughout the year: candied popcorn stars and marzipan strawberries at Christmas time, pink and red hearts on Valentine's Day, chocolate-covered eggs at Easter time, marshmallows to roast at the Fourth of July picnic and candied fruits and nuts on Thanksgiving Day.
Plus,
You Can't Lose with My 100%,
Ironclad,
Money-Back Guarantee!
Your
satisfaction with the “Candies and BonBons and How
to Make Them” ebook is assured through my no risk,
you-can't-lose, 100%, no-questions-asked, iron-clad money-back
guarantee.
If for any
reason, you aren't thrilled and satisfied with your purchase, just
contact me within 90 days and I will refund 100% of your purchase price.
What
I’m saying is don't decide now if "Candies and
BonBons and How to Make Them" is right for you.
Try
it out for
three full months - risk free.
If it doesn't
help you create tasty treats that impress your friends and relatives,
if it doesn't guide you step by step through preparing delicious
homemade candies, if it doesn't take you by the hand and show you how
to create mouthwatering bonbons – then I don't want your
money ... I’ll give it all back.
That’s
Right, You Have Nothing to Lose!
Here's how to
order right now!
Once your credit
card is approved, you will be taken to a special
download page where you will download the ebook along with your FREE
Bonus.
INSTANT ACCESS
Purchase Online
with Credit Card by Secure Server
It
doesn't
matter if it's 2:00 a.m. in the morning!
You will be
downloading and reading the incredible ebook and bonus within just a
few minutes ... and preparing to make your own delicious candy a short
time later!
Sincerely,
Don Trosper
P.S. -- This gem
will be sold for $74. The introductory
price
of $37 is a "Buy it NOW before it's gone" offer... so act fast!
... ..
P.P.S. -- Let's
be blunt: If you pass on this offer, will you become an expert on
creating delicious candies and bonbons any time soon? Probably not. Get
this ebook NOW and get the advice and information you need to begin
making delicious treats!
Act now! Buy
now! Your satisfaction is guaranteed. Click here!
|
