From traditional toffee, fluffy clouds of marshmallow and creamy maple and pecan fudge to sherbet with lolly dippers, the recipes in Sweet Things are the stuff of childhood dreams. Soft, delicately flavored nougat bars, topped with vanilla caramel and covered in chocolate are just big enough for three or four (big) bites and far surpass the shop-bought equivalent. Crisp butterscotch popcorn with just a hint of sea salt is the perfect adult indulgence, a box of Praline Hearts makes a delightful Valentine's Day gift and chocolate-dipped honeycomb is tailor-made for Father's Day. The cookbook encompasses Chocolate, Marshmallows, Fruit, Toffee, Fudge and Caramels, Nougat, Nuts and Honeycomb, and Hard Candy as the six delicious categories for just about every occasion and culinary skill. The gift packaging tips will take your sweets to a whole new level. Get lost in the likes of Nougat making as the 74 recipes will help any leveled cook to translate a passion for sweets into your kitchen. The recipes come with failproof instructions that will ensure success every time, even for novice confectioners, making this the ideal book whether you want an imaginative present for someone special or merely to treat yourself.

Author Biography

Annie Rigg is the author of Gifts from the Kitchen. A much in-demand foodstylist, she has worked for numerous publications such as Country Living as well as a number of top chefs. Visit her online at Annierigg.com