Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable

Say the word
candy
and visions of brilliantly-colored gumdrops, soft chewy caramels, foil-wrapped chocolate bars, and rainbow-striped peppermint sticks come to mind. It is a part of many holiday celebrations, a treat for children, or a quick sugar fix. Indulging in a favorite candy bar or piece of fudge is one of life’s finest pleasures.

The first candy was made when the ancient Egyptians coated fruits in honey to preserve them. Arabs turned the cultivation and refining of sugarcane grass into a booming industry in the 8th century, popularizing sweets in the Middle East and southern Europe. The word
candy
comes from the Arabic word
qandi
meaning “sugar.”

In North America
candy
usually refers to highly sweet, vividly colored tidbits such as gummy bears, candy corn, and marshmallows. In the United Kingdom candies are called
sweets
; the British are famous for their many boiled sweets and chewy toffees. In France and other parts of western and southern Europe, the word
bonbon
refers to candies from chocolate truffles to candied fruit to marzipan. The term
confectionery
refers to sweet, sugary candies and pastries. But candy rarely contains flour or is baked in the oven like pastries and cakes. You shouldn’t need utensils to eat candy—just pop it in your mouth.

There are several categories:
chocolates
, such as truffles, bars, and barks;
fruits and jellies
, such as candy apples and pâte de fruit;
sugary sweet
candies, such as lollipops and peppermints;
creamy, sticky, chewy
candies, such as fudge, divinity, fondant, and nougat; and
nutty
candies, such as peanut brittle, turtles, and marzipan. Additionally, popular
fun and simple classics
—from chocolate-dipped pretzels to kettle corn—are ideal for making with children or whipping up a quick treat.

This book will help you identify many of the most popular homemade candies around the world, discover what makes each one special, and re-create them in your home kitchen. You will also learn about some of the basic
tools and techniques to make professional-looking candies, as well as simple ways to vary candy recipes to increase your candy repertoire. With this guide, homemade candies are just minutes away.

NOTES ON CANDY-MAKING TOOLS

Having the right tools to make candy will not only result in tastier candies but will also make the process more fun and enjoyable.

Baking pans.
Although candy does not usually require baking, sturdy pans are essential: They hold liquid candy mixtures such as caramels or truffle ganache while they set. Baking pans should be at least 2 inches deep and made of glass, pyrex, or metal—preferably aluminum.

Baking sheets
, also known as
cookie sheets
, are ideal surfaces for lining up individual candies to cool or set up. Choose heavy, solid sheets; thick sheets of shiny aluminum are best. Jelly roll pans, also known as
sheet pans
, are rimmed on all four sides. Rimmed pans are very useful for candies that require you to pour a large amount of hot sugar or chocolate, such as taffy, brittle, or barks.

Candy and chocolate molds.
Truffles, chocolate bunnies, lollipops, and other molded candies are formed with candy molds made of plastic, rubber, or stainless steel. Although most hard candy molds can be used
for chocolate candies, the reverse is not true. Not all molds are made to withstand the extremely hot sugar syrups used for hard candies, which require a maximum temperature of 375°F.

Candy thermometer.
You’ll need a thermometer that goes from 80°F to 400°F and has temperatures marked in increments of 5 for accuracy. Many thermometers have convenient markings for the different stages of cooking sugar.

Chocolate dipping tools.
These small, flat, long-pronged forks or spirals are used to quickly dip candy centers into tempered chocolate without losing them. A regular fork or toothpick can be used instead.

Cooking spray
greases baking sheets and baking pans for easy removal of candies. Use a flavorless vegetable oil–based spray to avoid adding unwanted flavors.

Food processor.
This is helpful when grinding nuts and combining ingredients.

Gloves.
Thin latex gloves protect your hands when manipulating hot sugar for taffy or brittle. Use non-powdered gloves to prevent contaminating the candy. Thin cotton gloves prevent fingerprints and other smudges on the shiny finish of molded chocolates.

Knives.
A small paring knife is best when working with fruit and other delicate ingredients. A 6- to 8-inch chef’s knife helps when chopping nuts and chocolate, or cutting candies.

Marble slab.
This provides a perfectly smooth surface for working with candy; it also cools hot sugar mixtures quickly. If you don’t have one, use a baking sheet.

Measuring cups.
A graduated set of durable stainless steel dry measuring cups is best. Use a liquid measuring cup made of heavy glass.

Measuring spoons.
Stainless steel measuring spoons are long-lasting and precise. Narrow, long spoons fit easily into small spice jars.

Mixers.
Most of the recipes in this book can be made with a hand mixer or a stand mixer, and some recipes can be made by hand.

Parchment paper.
Parchment paper is an excellent alternative to greased baking sheets. It is coated with silicone so candies come right off the nonstick surface without the mess of cooking spray or butter. Parchment paper is sold in rolls and precut sheets.

Ruler.
A 18-inch metal ruler comes in handy for measuring candies and cutting them evenly.

Spatulas.
Rubber spatulas are good for mixing ingredients and scraping candy batter out of bowls. Wide metal spatulas are indispensible for removing candies from sheets. An offset spatula has a long, thin metal blade bent slightly below the angle; use it to smoothly spread liquid candies such as brittles and barks and level dry ingredients when measuring.

Silicone baking mats.
Baking mats made of silicone are the ultimate in convenience; candies come right off, there’s no need for butter or cooking
spray, and the mats are reuseable. Clean them with soap and water.

Wax paper.
Place wax paper between layers of candies in storage to prevent them from sticking. Use it to line baking sheets, but do not put it in the oven or under candies made of hot sugar syrups; high heat can melt the wax coating.

Wooden spoon.
The humble wooden spoon is an indispensible part of the pastry kitchen. A long-handled wooden spoon can be used to combine candy
ingredients by hand or stir melting chocolate on the stove.

NOTES ON CANDY-MAKING INGREDIENTS

Most of the candies in this book can be made without any special or expensive ingredients. It helps to have a little knowledge about the most common candy ingredients to ensure the best results.

Baking soda.
Baking soda, or
sodium bicarbonate
, reacts with acidic ingredients (such as corn vinegar, lemon juice, or cream of tartar) to form carbon dioxide. When it is added to hard candies like brittles or toffees, the resulting bubbles of carbon dioxide create a light, crunchy texture.

Brown sugar
is simply granulated sugar with molasses added. Dark brown sugar contains more molasses than light brown sugar and has a darker, stronger flavor. When measured, brown sugar should be lightly packed into the measuring cup.

Butter
used for candy making must be fresh and unsalted: It should smell sweet and feel firm. Butter should be kept well wrapped in the refrigerator because it can easily pick up odors. Avoid margarine spreads or other synthetic butter substitutes.

Chocolate.
Several kinds of chocolate can be used for candy making. If recipes simply call for chocolate, use pure chocolate—either dark or milk. Dark chocolate refers to sweetened and bittersweet chocolates with 65–70 percent cacao content. Milk chocolate has added milk solids that give it a lighter, sweeter flavor; it can have as low as 10 percent cacao content. Pure chocolate needs to be melted and tempered to achieve a hard, glossy finish when it sets.
Couverture
chocolates are professional-quality chocolates with a high percentage of cocoa butter, which helps them melt smoothly and temper easily. However, couverture chocolates tend to be more expensive than regular chocolates, and the candies in this book can be made without them. Do not substitute chocolate candy bars or chocolate chips in recipes because they melt differently.
See also
Notes on Working with Chocolate.

Compound coating chocolate.
Also called
confectionery coating
,
summer coating
, or
chocolate bark coating
, these products can be melted and used like pure chocolate, but they do not require tempering. They are formulated with added vegetable fats and oils that allow them to set up quickly with a smooth, shiny finish.

Confectioners’ sugar.
This is granulated sugar combined with cornstarch and ground to ten times the fineness of standard granulated sugar. It is also called
powdered sugar
,
confectionary sugar
, or
10X sugar
. Confectioners’ sugar tends to clump; sift for best results.

Corn syrup.
Corn syrup prevents cooking sugar from crystallizing. Light corn syrup works best since it does not color or flavor the candy. British
golden syrup
is made from cane sugar instead of corn.

Cream.
Whipping cream
or
whipped cream
is made with varying percentages of butterfat. Use a whipping cream with at least 36 percent butterfat; in North America this is usually called
heavy cream
. In the United Kingdom,
double cream
—about 48 percent butterfat—is best.

Eggs.
Large eggs are the standard size for baking and candy making. Store your eggs in the back of your refrigerator, where it is coldest. Although you should keep your eggs fresh, egg whites that have aged for a few days will attain the most volume when whipped. Eggs should be used at room temperature: If you’ve forgotten to take them out beforehand, warm them in a bowl of lukewarm water.