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…

First published in 1916, this book provides a wealth of information on candy-making, including recipes for a wide range of candies, caramels, and chocolates. It also includes chapters on the science of candy-making, equipment and ingredients, and marketing and sales.

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