With a lifelong passion for candy and an artist’s eye, Dylan Lauren shows you how to live la dolce vita. Just like stepping into Dylan’s Candy Bar stores—a modern-day Willy Wonka–like escape—opening this book reveals a surprise on every page. Whether you’re a candy fanatic or you just want to relive your childhood memories, the Candy Queen has gobs of creative ideas for celebrating, cooking, and decorating with candy on holidays—and every day.
In this inspirational celebration of sweets, Dylan Lauren—keeper of the world’s largest candy collection—shares her candy memories and much more. “Unwrap” gorgeous photographs and savor innovative ideas for transforming candy into memorable and stylish tabletops, decorations, and gifts. Gobble up one of Dylan’s fifteen dishes for delicious candy treats and cocktails, such as peanut butter hot chocolate and fondue. Devour candy fun facts and quizzes, such as the color psychology behind candies; read up on the history of iconic holiday candy and classics like jelly beans and candy corn; enjoy lists of celebrities’ favorite candies; and take quizzes that reveal if two people are candy compatible. For your sweet pleasure, whip up one of fifteen inventive, easy-to-follow candy craft ideas for chic, thematic, and delectable party favors, including Christmas gift baskets, birthday centerpieces, and wedding topiaries. But, also, look a little deeper: Find all the ways that sweets can inspire you, uplift you, and make you feel like a kid in a candy store.
From candy craft ideas and recipes to trivia and history, Dylan’s Candy Bar gives you the inspiration for living the sweet life every day.
Dylan’s Candy Bar Vampire Cosmo
2 tablespoons fresh lime juice (about 2 limes)
Red sugar (“Pucker Powder”) or a cherry Pixy Stix
1½ ounces (3 tablespoons) vodka
¾ ounce (1½ tablespoons) triple sec
¾ ounce (1½ tablespoons) cranberry juice
Glassware: cosmopolitan glass
Garnish: wax fangs
Dip the rim of a cosmo glass into the lime juice and then dip again into the cherry-flavored colored sugar.
Pour the vodka, triple sec, cranberry juice, and lime juice into a cocktail shaker with ice. Shake well. Strain into the glass and attach the wax fang to the rim.
Excerpted from Dylan's Candy Bar by Dylan Lauren. Copyright © 2010 by Dylan Lauren. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.