Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (107 page)

A big thank you to Quirk Books for the opportunity to work with them again. I’m grateful for their support of my creative endeavors. Huge thanks to my recipe testers: Robyn Beechuk, Renee Ting, Patricia Lee, Jennifer Kimura, and Sarah Wong. Without their generosity and talent, the candies in this book wouldn’t be nearly as delicious!

Additional thanks to: Jane Dimmel for generously sharing her family recipe for peanut brittle—I’m also dedicating this book to her husband Drew, who is the biggest candy lover I know; Margaret McGuire, my editor, for her unending support and her skillful editing that shaped this book into its delicious final form; Tucker + Hossler for an inspired photo shoot—their skill and artistry is a joy to watch; all the readers of my Web site Dessert First—their enthusiasm and friendship kept me going while writing this book; my parents and sisters for their continued love, and for understanding when I disappeared into my kitchen for weeks at a time.

And to Mike, for all his patience and love, for stepping up as a recipe tester when I was overwhelmed, for putting up with caramel and chocolate all over the house, for making me laugh, and for keeping me sane throughout the whole crazy process. You’re the best, and I love you.