At first glance, Phil Pendleton and his son Adam are just an ordinary father and son, no different from any other. They take walks in the park together, visit county fairs, museums, and zoos, and eat together overlooking the lake. Some might say the father is a little too accommodating given the lack of discipline when the child loses his temper in public. Some might say he spoils his son by allowing him to set his own bedtimes and eat candy whenever he wants. Some might say that such leniency is starting to take its toll on the father, given how his health has declined. What no one knows is that Phil is a prisoner, and that up until a few weeks ago and a chance encounter at a grocery store, he had never seen the child before in his life. A novella from the Bram Stoker Award-winning author of THE TURTLE BOY and KIN.

When I was a kid, it was frowned upon to be different. Now the truth is discovered. I know who I am--shyness dissipated!

Candy is more than a sugary snack. With candy, you can become a scientific detective. You can test candy for secret ingredients, peel the skin off candy corn, or float an “m” from M&M’s. You can spread candy dyes into rainbows, or pour rainbow layers of colored water. You'll learn how to turn candy into crystals, sink marshmallows, float taffy, or send soda spouting skyward. You can even make your own lightning. Candy Experiments teaches kids a new use for their candy. As children try eye-popping experiments, such as growing enormous gummy worms and turning cotton candy into slime, they’ll also be learning science. Best of all, they’ll willingly pour their candy down the drain. Candy Experiments contains 70 science experiments, 29 of which have never been previously published. Chapter themes include secret ingredients, blow it up, sink and float, squash it, and other fun experiments about color, density, and heat. The book is written for children between the ages of 7 and 10, though older and younger ages will enjoy it as well. Each experiment includes basic explanations of the relevant science, such as how cotton candy sucks up water because of capillary action, how Pixy Stix cool water because of an endothermic reaction, and how gummy worms grow enormous because of the water-entangling properties.

When I was a kid, it was frowned upon to be different. Now the truth is discovered. I know who I am—shyness dissipated!

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows. Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called ‘sugar high’ and the long history of making sweetmeats, the authors explore the chemistry of a candy store full of famous treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They reveal what makes bubble gum bubbly and why a Charleston Chew is so chewy. Written in an engaging, accessible and humorous style that makes you laugh as you learn, Candy Bites doesn’t shy away from the hard facts or the hard questions, about candy. It tackles the chemistry of hydrocolloids in gummy bears alongside the relationship between candy and obesity and between candy and dental cavities. The chapters open a window on the commercial and industrial chemistry of candy manufacture, making this book a regular Pez dispenser of little-known, yet captivating factoids.

At first glance, Phil Pendelton and his son Adam are just an ordinary father and son, no different from any other. They take walks in the park together, visit county fairs, museums, and zoos, and eat together overlooking the lake. Some might say the father is a little too accommodating given the lack of discipline when the child loses his temper in public. Some might say he spoils his son by allowing him to eat candy whenever he wants and set his own bedtimes. Some might say that such leniency is starting to take its toll on the father, given how his health has declined.What no one knows is that Phil is a prisoner, and that up until a few weeks ago and a chance encounter at a grocery store, he had never seen the child before in his life. A new novella from the Bram Stoker Award-winning author of THE TURTLE BOY and KIN.