If you are looking for something with more recipes
and less history try
Truffles, Candies
and Confections: Elegant Candymaking in the Home by
Carole Bloom. Technique is the key to successful candy making
and Ms. Bloom, a cooking teacher and pastry chef, provides plenty
of it in this 200 page book. The chapters include: Ingredients,
Equipment and Tools, Techniques, Truffles, More Chocolate Candies,
Caramel Candies, Nut Brittles and Marzipan, Fudge Nougat and Divinity,
Fruit Candies and an Appendix of Sugar Stages/Temperatures/Weights
and Measurement Equivalents. You can’t go wrong with this
book.
