Choice Confections: Manufacturing Methods and Formulas

Published by The Manufacturing Confectioner Company for "makers of fine packaged chocolates as well and the retail confectioner" this technical guide was written by Walter Richmond. He was a candy consultant and "'Old Time' superintendent skilled in the art of retail and wholesale candy making." The book contains 365 formulas book giving two different batch sizes, one for hand made candy and one for machine work. The book includes a glossary of confectionery terms. First published in 1954, Choice Confections is still sold today and remains one of the most widely used formula books in the industry.

Caramel Recipes

Richmond, Walter, Choice Confections: Manufacturing Methods and Formulas, (Chicago: The Manufacturing Confectioner Publishing Company), 1960. Pg. 218-19. Crerar 664.14 W401