Create delectable treats at home with this irresistible collection of step-by-step confectionery recipes. From smooth fudges and chewy caramels to hard toffees and crunchy nut brittles, there is a recipe for every best-loved sweet. There are traditional bites, such as Cinder Toffee, Hazelnut Praline and Rocky Road Fudge, as well as presenting some irresistible new ideas, such as Espresso-Macadamia Fudge, Salted Caramels and Burnt Caramel Shards. With plenty of cook’s tips, clear step-by-step text and over 100 photographs, this book allows everyone to make confectionery with ease. The author, Claire Ptak, is an American who worked as a pastry chef for Alice Waters at Chez Panisse in Berkeley before moving to London. Claire is also a food stylist who has styled numerous cookbooks, magazines and large advertising campaigns. This book is a smaller version of Claire’s original book, Home-Made Sweet Shop.