Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (101 page)

General Description:

One of the most reassuringly named candies,
no-fail fudge
or
never-fail fudge
is a simple, quick version of
fudge
. It cannot be certain that this fudge has never, ever failed. But the recipe removes much of the precision required for classic
fudge
, making a rich, toothsome result much easier. Several versions of no-fail fudge exist, most of them containing ingredients such as condensed milk or Marshmallow Fluff, which substitute the creamy texture that comes from beating and cooking classic fudge.

History:

In the early 1900s, the development of ready-made items such as condensed milk and Marshmallow Fluff started a trend of quick, easy recipes that utilized commercial items to simplify the task of cooking. In the 1930s and 1940s, housewives developed “modern” versions of classic dishes, often aided by manufacturers who marketed their newfangled foodstuffs with recipe ideas. Some reinventions bore only a passing resemblance to the original, whereas others became honored substitutes for the real thing.

Serving Suggestions:

No-fail fudge is a quick fix for fudge cravings. It is also a great way to introduce children to the joys of candy making.

Candy-Making Notes:

This recipe can be made with chocolate chips. Use a bittersweet chocolate if you want a darker, more refined taste.

Recipe:

1.
Line an 8-by-8-inch pan with foil and butter well.

2.
Combine sugar, butter, evaporated milk, and salt in a saucepan and bring to a boil over high heat, stirring occasionally.

3.
Continue cooking, stirring until the mixture reaches 236°F, soft ball stage.

4.
Remove from heat and add marshmallow cream, vanilla, and chocolate. Stir until ingredients are melted and fully combined. Add the nuts if desired and stir to combine.

5.
Pour mixture into prepared pan to cool before
cutting into 1½-inch squares.

Yield:

About 35 squares of fudge

Storage:

Store in an airtight container for up to 2 weeks.

General Description:

Tiny colored sugar balls, sprinkles, jimmies, hundreds-and-thousands, and other small sweet items that decorate cupcakes and cookies are called
nonpareils
, as are the chocolate candies made by covering small discs of chocolate with these little sugar beads
. Each tiny nonpareil is made by coating an individual sugar crystal in syrup; if the coating process continues, it makes a gobstopper. Nonpareil candies or
button candies
are bite-size chocolate drops coated with these white or rainbow-colored sugar sprinkles. Their distinct candy-coated, chocolatey crunch may be the reason why Sno-Caps have been a favorite among movie-goers for more than 50 years.

History:

The French word
nonpareil
means “without equal.” French confectioners may have given this name to the candy to signify its invaluable role in decorating cakes and other desserts.

Serving Suggestions:

Serve nonpareils in the candy dish year-round, wrap them in gift boxes for the holidays, sprinkle them over ice cream, or use them as shingles on gingerbread houses. Although white sugar beads are most commonly used for nonpareils, multicolored beads can be used to match a party theme.

Candy-Making Notes:

It can be tricky to spoon the chocolate in a consistent size and shape. Round, disc-shaped candy molds make the process easier.

Recipe:

1.
Line a baking sheet with parchment paper or a silicone baking mat.

2.
Melt and
temper the chocolate
, or simply melt the coating chocolate.