Techniques for making the traditional candy, including ingredients, utensils, and antique molds.

Pennsylvania is the nation's snackfood capital. The Keystone State ranks number one in production of pretzels and potato chips and is famous for its chocolate, Lebanon bologna, and other snack foods. This guidebook explores the industries by offering first-hand descriptions of the factory tours available throughout the state and includes histories of the companies and directions, hours, and other practical visitor information.

Our local experts tell the whole story of this remarkable area.

With eye-popping colors and shapes, intense flavors, and curious textures, sweets and candy are beloved by people of all ages worldwide. They provide minor treats, lessons in economics for children, and colorful giveaways to mark festivities. They can be admired for beauty and novelty, make ideal gifts, and can even be used to woo. But these seemingly inconsequential indulgences are freighted with centuries of changing cultural attitudes, social and economic history, emotional attachments, and divergent views on the salubriousness of sugar. How did confectionary become so popular? Why do we value concentrated sweetness in such varied, gooey forms? And in the face of ongoing health debates, why persist in eating sweets? From marzipan pigs and nutty nougat to bubblegum and bonbons, Sweets and Candy looks beneath the glamour and sparkle to explore the sticky history of confectionary. Methods for making sweets can be traced back to the importance of sugar in Arabic medicine and the probable origin of this practice in ancient India—a place where sweetness is still important for both humans and gods. Gorging on gobstoppers from these early candy antecedents to modern-day delectables, Laura Mason describes the bewildering and fascinating ways in which different cultures have made, consumed, valued, and adored sweets throughout history. Featuring a selection of mouthwatering illustrations and scrumptious recipes to try at home, this global candy trail will delight sweet-toothed foodies and history buffs everywhere.

The return of a bestselling classic with new material. Full-color vintage images for the first time. A new selection of recipes from Pennsylvania's Christmas past.

Celebrate the holidays (or any day!) with this “well-illustrated, carefully written compilation of candy recipes that aims straight for sweet-tooth heaven” (Baltimore Sun). Give your Valentine a special sweet, like Chocolate Hazelnut Italian Kisses, or scare up some frightfully delicious delights for Halloween, such as Spider Webs and Easy Marbled Candy Corn Bark. Featuring full-color photographs for each recipe, this cookbook’s fun field-guide format provides quick reference to each type of candy and confection “species” —including its Habitat (country of origin), Field Notes (helpful information), and Lifespan (how long it will keep). You’ll find classic candies, new twists on old favorites, and utterly original creations in this newest, sweetest offering in the Baker’s Field Guide Series from PBS cooking-show host Dede Wilson. “Organized by major and minor holidays (with a scattered ringer like National Licorice Day), each recipe is well positioned for the novice or experienced baker.” —Booklist

Bittersweet Chocolate Truffles, Spiced Pumpkin Pecan Fudge, Salt Water Taffy, Italian Nougat . . . there's something for everyone to love in this sweetest addition to the popular Baker's Field Guide series. Author Dede Wilson has gathered seventy-five recipes from around the world in this collection of festive and fun homemade treats to be enjoyed year round. As in the previous books, each delicacy is photographed in full color, and there's a clear description of how the candy should turn out and how each can be stored (she even notes which ones will survive best in the mail). A Baker's Field Guide to Holiday Candy & Confections is arranged chronologically by holiday (including some holidays that you may never have heard of, such as National Licorice Day), to help bakers choose what to make for which occasion. But these sweets should not be saved only for holiday celebrations. Recipes include both classic candies and new twists on old favorites. Parents can make treats from their past (such as Sugarplums and Ribbon Candy) with their kids, as well as more ''adult'' morsels (like Chocolate Walnut Rum Balls) for themselves. Each recipe is broken down into simple, easy-to-follow steps, and the tone is cheerful and encouraging, allowing cooks of all levels to succeed. The creative can try Good Luck Marzipan Pig and Rainbow Chocolate Fish, the romantic can enjoy Champagne and Cherry Heart Lollipops, and everyone will agree that the Star-Shaped Marshmallows taste far better than anything bought in a bag at the grocery store! Armed with this book and a few simple ingredients, bakers everywhere can create unexpected, inspired delights for any occasion.