Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (105 page)

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Authors: Anita Chu

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

Here are some online sources where you can find many of the tools used for candy making, such as candy thermometers, beautifully designed molds, wrappers, lollipop sticks, cellophane treat bags, flavoring extracts, food coloring, and chocolate in bulk.

www.candylandcrafts.com

www.fancyflours.com

www.joanns.com

www.kingarthurflour.com

www.kitchenkrafts.com

www.michaels.com

www.streichs.com

www.sugarcraft.com

www.surlatable.com

www.williamssonoma.com

www.wilton.com

Index

Numbers in
bold
(for example,
33
) are photograph numbers, and can be used to locate candies in the photograph section. All other numbers are page numbers.

A
acid drops,
33
,
3.1
agar jellies,
14
,
2.1
almond burfi,
53
,
4.1
almond buttercrunch,
73
,
5.1
almond dragées.
See
Jordan almonds
almond toffee bites,
74
,
5.1
apple jellies,
15
,
2.1
apples
candy,
18
,
2.1
caramel,
19a–c
,
2.1
Aunt Bill’s brown candy.
See
Oklahoma brown candy
B
bark
chocolate,
1a–b
,
1.1
dark chocolate and nut,
1a
,
1.1
peppermint,
1b
,
1.1
beijinhos de coco (little coconut kisses),
54
,
4.1
bonbons, simple lemon-almond,
62a
,
4.1
brown-sugar fudge.
See
penuche
buckeyes,
111b
,
6.1
butter mints,
55
,
4.1
buttermilk candy,
56
,
4.1
butterscotch drops,
34
,
3.1
button candies.
See
nonpareils
C
candied citrus peel,
16a–b
,
2.1
candied flowers,
91
,
6.1
candied fruit,
17
,
2.1
candied nuts,
92
,
6.1
candied orange slices,
17
,
2.1
candy apples,
18
,
2.1
candy-cane marshmallows,
64b
,
4.1
candy cane twists,
35
,
3.1
candy canes,
35
,
3.1
candy corn,
36a–d
,
3.1
caramel apples,
19a–c
,
2.1
dipped in chocolate and toppings,
19b–c
,
2.1
caramel corn,
93
,
6.1
caramel-filled chocolates,
6a
,
1.1
caramels,
37
,
3.1
cereal candy,
94a–b
,
6.1
peanut-butter,
94b
,
6.1
champagne jellies,
23b
,
2.1
chewy chocolate rolls,
57
,
4.1
Chinese date-walnut candy,
75
,
5.1
Chinese milk candy,
58
,
4.1
chips
chocolate-dipped fruit,
22b
,
2.1
chocolate-dipped potato,
96
,
6.1
dried apple and pear,
22a–c
,
2.1
chocolate
chocolate bark,
1a–b
,
1.1
chocolate bars,
2a–b
,
1.1
chewy chocolate rolls,
57
,
4.1
chocolate bark,
1a–b
,
1.1
chocolate bars,
2a–b
,
1.1
chocolate-covered cherries,
20
,
2.1
chocolate-covered coffee beans,
95
,
6.1
chocolate-dipped fruit chips,
22b
,
2.1
chocolate-dipped potato chips,
96
,
6.1
chocolate-dipped pretzels,
97
,
6.1
chocolate-dipped strawberries,
21a–b
,
2.1
chocolate fondue,
98
,
6.1
chocolate nougats,
3
,
1.1
chocolate peanut clusters,
99
,
6.1
classic chocolate fudge,
63a
,
4.1
dipped chocolates,
4a–c
,
1.1
dipped truffles,
5a–d
,
1.1
filled molded chocolates,
6a–d
,
1.1
hollow molded chocolates,
7a–b
,
1.1
mendiants,
8a–b
,
1.1
mint meltaways,
9
,
1.1
peppermint patties,
10
,
1.1
rochers,
11a–b
,
1.1
simple truffles,
12
,
1.1
solid molded chocolates,
13
,
1.1
chocolate-covered cherries,
20
,
2.1
chocolate-covered coffee beans,
95
,
6.1
chocolate-dipped fruit chips,
22b
,
2.1
chocolate-dipped potato chips,
96
,
6.1
chocolate-dipped pretzels,
97
,
6.1
chocolate-dipped strawberries,
21a–b
,
2.1
chocolate fondue,
98
,
6.1
chocolate nougats,
3
,
1.1
chocolate peanut clusters,
99
,
6.1
chocolate torrone,
69b
,
4.1
cinnamon candy,
100
,
6.1
citrus confit.
See
candied citrus peel
classic chocolate fudge,
63a
,
4.1
coconut-and-almond candy,
2.1
,
5.1
coconut haystacks,
101
,
6.1
coconut rochers,
11b
,
1.1
cow patties,
102
,
6.1
cream cheese mints,
59
,
4.1
creams
double chocolate,
108b
,
6.1
maple-walnut,
62c
,
4.1
vanilla opera,
62d
,
4.1
violet,
62b
,
4.1
almond burfi,
53
,
4.1
beijinhos de coco (little coconut kisses),
54
,
4.1
butter mints,
55
,
4.1
buttermilk candy,
56
,
4.1
chewy chocolate rolls,
57
,
4.1
Chinese milk candy,
58
,
4.1
cream cheese mints,
59
,
4.1
daifuku mochi,
60
,
4.1
divinity,
61a–b
,
4.1
fondant candies,
62a–d
,
4.1
fudge,
63a–d
,
4.1
marshmallows,
64a–b
,
4.1
marshmallows chicks,
65
,
4.1
Martha Washington candy,
66
,
4.1
meringue mushrooms,
67
,
4.1
molasses taffy,
68
,
4.1
nougat,
69a–b
,
4.1
Oklahoma brown candy,
70
,
4.1
pastillas de leche,
71
,
4.1
saltwater taffy,
72
,
4.1
crisped rice treats,
103
,
6.1
croquant,
77
,
5.1
crystallized fruit.
See
candied fruit
crystallized ginger,
38
,
3.1
cupid corn,
36d
,
3.1
D
daifuku mochi,
60
,
4.1
dark chocolate and nut bark,
1a
,
1.1
date-nut roll,
104
,
6.1
dates
Chinese date-walnut candy,
75
,
5.1
date-nut roll,
104
,
6.1
stuffed,
30
,
2.1
dipped chocolates,
4a–c
,
1.1
dipped truffles,
5a–d
,
1.1
divinity,
61a–b
,
4.1
sea foam,
61b
,
4.1
double chocolate creams,
108b
,
6.1
dragées,
78
,
5.1
dried apple and pear chips,
22a–c
,
2.1
drops
acid,
33
,
3.1
butterscotch,
34
,
3.1
horehound,
44
,
3.1
dulce de leche,
39
,
3.1
E
Easter egg nests,
105
,
6.1
Easter egg with treats, hollow,
7b
,
1.1
English toffee,
40
,
3.1
F
filled chocolate bars,
2b
,
1.1
filled molded chocolates,
6a–d
,
1.1
fleur de sel caramels,
41b
,
3.1
dipped in dark chocolate,
41b
,
3.1
fondant, no-cook,
108a–b
,
6.1
fondant candies,
62a–d
,
4.1
fondant cream mints,
108a
,
6.1
French pralines,
79
,
5.1
fruit-and-nut balls.
See
sugarplums
fruit jellies,
23a–b
,
2.1
agar jellies,
14
,
2.1
apple jellies,
15
,
2.1
candied citrus peel,
16a–b
,
2.1

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