I have written a book called A Baker’s Field Guide to Candies & Confections, which allowed me to delve beyond the chocolate truffles I was already so familiar with. This book, and the recipes here, are candies from around the world. Some based on chocolate but others on nuts, fruit, caramel and good old sugar. Some are complex, such as Ribbon Candy, but some are very simple, such as Sugarplums. Enjoy the sweet journey through the kitchen.