The Candy Cook Book

Note: This edition of The Candy Cook Book has been updated to include Metric equivalents.


If you have a sweet tooth, this book is for you! Download the sample and have a look.


Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with some confection, easily made!


The Candy Cook Book, by Alice Bradley, devotes an entire chapter to Fudges, and includes recipes for Brown Sugar Fudge, Caramel Fudge, Chocolate Fudge, Chocolate Marshmallow Fudge, Chocolate Walnut Fudge, Cocoanut Fudge, Divinity Fudge, Double Fudge, Fruit Fudge, Ginger Fudge, Grape-Nuts Divinity Fudge, Maraschino Opera Fudge, Marshmallow Fudge, Nut Fudge, Orange Flower Opera Fudge, Orange Fudge, Peanut Butter Fudge, Pistachio Opera Fudge, Raisin Fudge, Raspberry Fudge, Raspberry Opera Fudge, Sour Cream Fudge, Vanilla Fudge, and Vanilla Opera Fudge, among others!


When Fannie Merritt Farmer died in 1915, Alice Bradley became its principal. In 1916 she became cooking editor for The Woman's Home Companion, a post she held for 20 years. Alice Bradley wrote more than ten books in 26 years. In 1925 and 1926 she went on a culinary lecture tour of the United States and Europe. In later years she also ran a "radio school" of cookery, had her own newspaper column, and contributed articles to other newspapers and magazines.


Form the preface, she writes: "The recipes have been thoroughly tried and tested in our school kitchens. They are simple and well adapted for ordinary use."