Liddabit Sweets Candy Cookbook Corrections

Back in 2012, I worked in food; specifically, I co-owned a candy company that I started with my friend and business partner, Jen King. One of our proudest accomplishments was writing a cookbook: “The Liddabit Sweets Candy Cookbook”, to be exact.

Long story short: we worked our asses off on that book, but it was our very first cookbook…and some mistakes got through. Though Liddabit is no longer a going concern, the cookbook is still very much in circulation. To keep all the sweet fans out there happily cooking from the book, I’m making sure the corrections stay available to all! Please see below for the fixes, plus a few extra tips and tricks from us to you.

  • pp. 59 and 62, Simply Perfect Dark and Milk/White Chocolate Truffles - 1 cup heavy cream = 245g.

  • p. 68, Salted Soft Chocolates - correct corn syrup measurement is 1 cup minus 1 tablespoon (300g).

  • p. 83, Chocolate Mint Meltaways - correct salt measurement is 1/4 teaspoon (1g).

  • p. 106, Pâtes des Fruits - in steps 2 and 3, it should read “1-1/2 cups sugar”, NOT 1 cup.

  • p. 123, Sea Salt caramels - pan size should be small (9”x13”). Vanilla only needs to be added once, in step 5.

  • pp. 125-131, Chocolate Sea Salt Caramels/Fig-Ricotta Caramels/Brown Sugar-Coffee Caramels - pan size should be small (9”x13”).

  • p. 134, Beer & Pretzel Caramels - pan size should be large (13”x18”); correct amount of cream should be 2-3/4 cups (700g).

  • Extra tip: The recipe can be halved; just make sure to use half the amount of reduction, or reduce 3 bottles of beer instead of 6.

  • Extra tip: After crushing the pretzels, shake them gently in a mesh strainer or colander to get rid of the pretzel-dust.

  • p. 136, Beer Reduction - Extra tip: When reducing the beer, add 1 teaspoon of vegetable oil to keep the foam down.

  • p. 177, Buttermints - Extra Tip: If you’re using a hand mixer, use soft butter; gently cream it first, then add the sugar 1 cup at a time until it’s incorporated. Refrigerate the dough for 1 hour before rolling out and cutting (you may need to knead it a little to make it workable again).

  • p. 196, Cinnamon Walnut Brittle - correct corn syrup measurement is 3/4 cup (275g).

  • p. 209, Bacon Buttercrunch - correct butter measurement is 16 tablespoons (2 sticks/225g).

  • p. 265, Nutty Bars - correct peanut measurement is 3 cups (400g).

  • p. 268, King Bars - you can enrobe with either dark or milk chocolate!

  • p. 280, Dorie Bar - for the cookie base, the correct sugar measurement is 160g (generous 3/4 cup); butter measurement is 1 cup (2 sticks/225g), and should be chilled.

  • p. 283, Coconut-Lime Bars - correct corn syrup measurement is 3-3/4 cups (875g).