The Candy Making Historic book collection is a fascinating look at the art of candy making and confectionery at the turn of the 20th century. The 28 books in this collection are chock full of thousands of delicious recipes and education/equipment needed to successfully make all sorts of delicious sweets in your home. Have fun making some of your favorite treats and discovering new ones for you and your family to share.

All the titles contained on this CD are listed below.

1. Candy making at home (1884) - Blake, Isabel W. - 88 pages
2. Candy-making revolutionized; confectionery from vegetables (1912) - Hall, Mary Elizabeth - 200 pages
3. Candy making secrets (1908) - Pease, Martin A. - 104 pages
4. Home candy making (1911) - Rorer, Sarah Tyson Heston - 103 pages
5. Candy-making at home (1915) - Wright, Mary M. (Mary Mason) - 198 pages
6. The art of home candy making, with illustrations (1915) - 111 pages
7. Directions for making chocolate candy at home with Hall's home outfit .. (1915) - Hall, Nathaniel Conkling - 24 pages
8. Friedman's common-sense candy teacher, a most complete line of up-to-date formulas, with all instructions in the art of making candies, both steam and open fire work, for the large manufacturer or the beginner, by a practical workman of thirty-five years' experience in teaching the craft both in America and Europe. Up-to-date ice cream and fountain work in all its branches (1906) - Friedman, Jacob - 374 pages
9. Candy Making in the Home (1914) - Christine Terhune Herrick - 137 pages
10. A treatise on the art of boiling sugar, crystallizing, lozenge-making, comfits, gum goods, and other processes for confectionery, etc. : in which are explained, in an easy and familiar manner, the various methods of manufacturing every of raw and refined sugar goods, as sold by the trade, confectioners, and others (1865) - Weatherley, Henry - 158 pages
11. Our candy recipes (1922) - Van Arsdale, May Belle; Monroe, Day; Barber, Mary - 223 pages
12. The Candy maker's guide; a collection of choice recipes for sugar boiling (1896) - 120 pages
13. The home preparation of fruit candy (1927) - Cruess, W. V. (William Vere O'Neill, Agnes - 31 pages
14. "Aunt Babette's" home confectionery (1893) - Kramer, Bertha F - 48 pages
15. Candies and bonbons and how to make them (1913) - Neil, Marion Harris - 328 pages
16. My candy secrets; a book of simple and accurate information which, if faithfully followed, will enable the novice to make candies that need not fear comparison with the professional product (1919) - Mary Elizabeth - 231 pages
17. Condensed sweetness (1908) - Rask, Marie A - 28 pages
18. Revised American candy maker (1908) - Huling, Charles C - 345 pages
19. The candy cook book (1917) - Bradley, Alice - 265 pages
20. Davison's little candy maker .. (1908) - Davison, Arthur W - 68 pages
21. Frye's practical candy maker (1885) - Frye, George V. - 108 pages
22. The home confectioner (1915) - Ernst Ferdinand, 1857- 28 pages
23. Home-made candies (1904) - Wood, Cora Antoinette - 16 pages
24. Rigby's reliable candy teacher and soda and ice cream formulas .. (1909) - Rigby, Will O. - 220 pages
25. The little confectioner, containing recipes and processes for making the more popular forms of confectionery (1876) - Hicks, Smith - 112 pages
26. White Stokes book of formulas; a valuable and complete collection of original tests and successful candy formulas for all varieties of tested nougats, caramels, cream centers, fudges, creams, bon bons, kisses and other attractive pieces (1916) - 56 pages
27. Ornamental confectionery and practical assistant to the art of baking in all its branches, with numerous illustrations (1892) - Hueg, Herman - 192 pages
28. The art of confectionary. Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &c. Flowers and herbs; as violets, angelica, orange-flowers, &c. also how to make all sorts of biscakes, maspins, sugar-works, and candies, with the best methods of clarifying, and the different ways of boiling sugar (1761) - Lambert, Edward - 75 pages

Here are some images from a few of the books:

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