Welcome back to Katherine’s Bookshelf. This one’s fairly straightforward. It’s a cookbook of candy recipes for various holidays. Now, you might think that this half-century old candy book is just as obsolete as math tables for slide rules, but no. Just as trigonometry is still a thing, people still like candy. What makes it special is that this book doesn’t require or even assume the use of specialized equipment. No candy thermometers required. In fact, lots of the recipes don’t even mention a temperature. You’re making fudge from scratch, and you’re on your own.
Nothing but your own prior knowledge, experience, and reading comprehension skill stands between you and a ruined sauce pan. It’s a fine line between delicious candy and carbonized cement, and this book expects you to already know where the line lies.
It’s extremely intimidating. This is not a beginner book. The recipes for candy are like written instructions for performing a triple axel – it assumes you know how to skate. If, however, you already know a thing or two about the chemical and material properties of molten sugar, and you somehow don’t have a candy thermometer, or you want to see how people made candy without them, this is the book for you.
If you find this daunting, there are plenty of fine candy cookbooks at the library, and even some candy histories. Virginia Pasley’s Holiday Candy Cookbook isn’t in our collection, nor would it be. Although the candy is still good sixty years after its publication, the recipes are scary. Maybe someday I’ll get up the courage to brave stirring a pot of sugary napalm for the sake of some fudge. But not anytime soon, probably.
— Article by Katherine, Shawnee