Welcome to Candy and Cakes recipes, some times dessert just doesn’t satisfy your sweet tooth cravings, this book is a collection of Cakes, Candies, Truffles, Pralines, Peanut Brittle, Fudge, and Cheesecakes. Many recipes can be packed and sent for Christmas gifts from your kitchen. I have a few tips for successful candy making:Chocolate TechniquesMelting chocolateMake sure the utensils used for melting chocolate are completely dry. Moisture will cause the chocolate to “seize” meaning it will become stiff and grainy. If this happens, add ½ teaspoon shortening (not butter) for each ounce of chocolate and stir until smooth. Chocolate will scorch easily. And once scorched it cannot be used. Use one of the following methods for successful melting.Double Boiler: This is the safest method because it prevents scorching. Place the chocolate in the top of a double boiler or in a heat-proof bowl over hot, not boiling water; stir chocolate until smooth.(make sure the water remains just below a simmer and is one inch below the bottom of the top pan.) Be careful that no steam or water gets into the chocolate. Direct heat: Place the chocolate in a heavy saucepan and melt over very low heat, stirring constantly. Remove the chocolate from heat as soon as melted. Be sure to watch the chocolate carefully because it scorches easily. Microwave Oven: Place an unwrapped 1 ounce square or 1 cup of chocolate chips in a small microwaveable bowl. Microwave on high 1 to 1½ minutes, stirring after 40 seconds. Stir the chocolate at 30-second intervals until smooth. Be sure to stir microwave chocolate since it may return to its original shape even when melted. . . .