Christina Tosch - The Candy Cookbook: Sensationally Sweet Treats to Celebrate National Candy Day
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Did you know that every year the nation celebrates not just one but four separate candy holidays?
So if you miss National Candy Day on November 4th, you can join in on lots of sweet treat holidays including:
National Cotton Candy Day, December 7th
National Hard Candy Day, December 19th
National Chocolate Candy Day, December 28th
One of lifes guilty pleasures, candy features in lots of special occasions throughout the year. From boozy truffles on Valentines Day to peppermint candy canes at Christmas, candy plays an important part in all the number of celebrations.
Homemade candy isnt all that too hard to make and as long as you follow a healthy balanced diet, its perfectly fine to indulge in the sweeter things in life now and again.
Do you like candy? The Candy Cookbook will help you create 40 sensationally sweet treats to satisfy all your sugar cravings.
Christina Tosch: author's other books
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The Candy Cookbook Sensationally Sweet Treats to Celebrate National Candy Day! BY Christina Tosch Copyright 2019 Christina Tosch 
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National Candy Day on November 4th celebrates all things sweet, from soft creamy truffles and chewy salt water taffy candy to hard toffee, brittle bark, and everything in between. Read on, and discover 6 sensational facts about your favorite sweet treats: Sweet treats including candy and chocolate account for approximately 40 calories in the average American daily diet The number one selling non-chocolate candy during the month of December is, you guessed it candy canes The USA candy manufacturing industry employs over 54,000 people Originally called Fairy Floss, cotton candy is the creation of a 19th century dentist and a candy maker Gummy candy comes in lots of different shapes and sizes but worms and bears remain the most popular Chocolate candy sales during Valentines week are in excess of 58,000,000 lbs. but Halloween week still tops the chocolate confectionery scales at 90,000,000 lbs. Each National Candy Day plays an important part in the foodie calendar and The Candy Cookbook is the perfect way to create your familys favorite candy sweet treats at home. 
Amaretto liqueur adds a distinct almond flavor to this melt-in-the-mouth fudge while sliced toasted almonds deliver both texture and taste. Yield: Total Time: 4hours 25mins Ingredients: Nonstick cooking spray 3 cups chocolate chips 1 (14 ounce) can sweetened condensed milk tsp vanilla essence 2 tbsp amaretto liqueur cups sliced toasted almonds Directions: 1. Using aluminum foil, line a 9 square baking pan. Spritz the foil with nonstick cooking spray. 2. In a pan and over low heat combine the chocolate chips with the condensed milk. 3. 3.
As soon as the chocolate chips are entirely melted, remove the pan from the heat and stir in the vanilla essence and amaretto liqueur. 4. Spread all the mixture evenly into the baking pan. 5. Scatter the almonds over the top and allow to set and cool to room temperature, for 3-4 hours. 6.
Transfer to the fridge to chill and harden before slicing into squares.
Combine bittersweet chocolate with rich dart stout beer and crunchy pretzels and create this amazing bark. Yield: 25-30 Total Time: 4hours 20mins Ingredients: 12 ounces bittersweet chocolate (melted) 1 tbsp butter 1 tsp vanilla essence 1 cup pretzels (broken) Pinch of salt cup Irish stout beer 1 cup sugar 1 tbsp light corn syrup Directions: 1. In a double boiler, melt all the chocolate with the butter. 2. 3. 3. Pour the mixture into a foil-lined baking sheet and transfer to the freezer to set. 4. Once the bark is set, in a pan, combine the stout beer with the sugar and corn syrup and bring to boil. 5. Once boiling, reduce to a simmer while occasionally stirring. 6.
As soon as the temperature registers 310 degrees F on a candy thermometer, remove from the heat, and put to one side to cool for 7-8 minutes. 7. Drizzle the beer mixture over the bark and return to the freezer to entirely set for 3-4 hours. 8. When set, break into random pieces.
Velvety, soft, and decadent, these Champagne truffles are the ideal edible Christmas, Valentine, or special occasion gift. Yield: 20-25 Total Time: 8hours 50mins Ingredients: 12 ounces milk chocolate (finely chopped) 2 ounces semi-sweet 50% cocoa chocolate (finely chopped) cup Champagne 2 tbsp cream Pinch of salt 1 tbsp butter 2 tbsp brandy cup Dutch cocoa powder Edible gold dust Directions: 1. Using greased parchment paper, line a 6 straight-sided, square pan. 2. Combine both chocolates with the Champagne, cream, and salt in a metal bowl. 3. 4. 4.
Position the bowl on top of the pot and melt the Champagne-salt mixture while continually stirring until you achieve a smooth consistency with only a few pieces of small un-melted chocolate remaining. 5. Remove all the chocolate from the heat and add the butter along with the brandy. Stir until the chocolate and butter are entirely melted and incorporated. 6. 7. 7.
Cover the pan and place it in the fridge overnight. 8. Once the chocolate is set, carefully remove it from the pan by lifting the parchment paper. 9. Using a dry and warm knife cut into 20-25 evenly sized squares. 10. 10.
Return the Champagne truffles to the freezer to firm; this will take between 12-15 minutes. Once set, peel away any paper stuck to the bottom and separate each one along its cut edges. 11. Dust in cocoa powder and edible gold dust, serve and enjoy.
Eggnog is the quintessential taste of Christmas, and this creamy candy confection is perfect for the festive season. Yield: Total Time: 5hours 30mins Ingredients: 3 cups white baking chips (divided) cup butter (softened) 3 ounces cream cheese (softened) 2 tbsp dark rum tsp vanilla essence 2 tbsp shortening Ground nutmeg Directions: 1. In a microwave bowl, melt 1 cups of the white baking chips, stirring until smooth. 2. In your small bowl, cream the butter with the cream cheese until silky smooth. 3. Pour in the dark rum and add the vanilla essence. 4.
Beat the melted chips into the bowl. 5. Transfer to the fridge, covered, for 60 minutes or until set. 6. Shape the mixture into 1 balls and arrange on a baking sheet lined with waxed paper. 7.
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