The Science of Sugar Confectionery. W. P. Edwards, Royal Society of Chemistry, 2000. If you need a sound, informative, and easy to read introduction to sugar confectionery, this is the book for you. The author indicates that the target for this book is a lay audience, but there is still plenty here for the more scientific reader. Early on, Edwards indicates that much of what is known about sugar-based confections was obtained by trial-and-error. It is his job to go back and apply the science to these observations, and this is well accomplished