Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (51 page)

3.
Add the sugar 1 cup at a time, stirring until it is fully dissolved and the mixture is clear.

4.
Add food coloring if desired.

5.
Pour the sugar solution into the glass jar and let it cool for a few minutes. While you are waiting, wet the sticks in water and roll in sugar to coat. Let them dry. You are providing “seed” crystals that will encourage more sugar crystals to form.

6.
Place the sticks in the jar, making sure the sugar solution covers several inches of them. Space them
so there is room for sugar to grow. You can use clips or string to secure the sticks.

7.
Cover the jar with foil. Store it at room temperature where it will be undisturbed for the next 5 to 7 days.

8.
Remove candies when they are covered with big sugar crystals.

Yield:

3 to 5 candies

Storage:

Store in airtight container for up to 2 weeks.

General Description:

A
sherbet
is a frozen dessert in some parts of the world, but sherbet powder is a British candy that produces a tingly, effervescent sensation in the mouth
. When the powder is exposed to moisture, it dissolves and begins to fizz and bubble. Sherbet powder’s fizzy sensation is similar to that of Pop Rocks candy, but Pop Rocks owe their “pop” to carbonation. Sherbet powder is quite easy to make at home and can add a little sparkle to your desserts.

History:

Originally,
sharbat
was a medieval Arabic drink made from fruit juice, sugar, and ice, which made it very refreshing in hot weather. The drink travelled to
western Europe and gained popularity there as well, becoming
sorbetto
in Italy,
sorbet
in France, and
sherbet
in England. In France and Italy, the drink evolved until the chilled fruit syrup became more solid than liquid, leading to the frozen fruit sorbets familiar to most people today. In Britain, the drink stayed in liquid form, but a clever seller of sherbet invented a fizzy powder that, when mixed with water, produced a bubbly, effervescent sensation.

Serving Suggestions:

Add sherbet powder to any drink for a refreshing fizz similar to carbonation. Lemonade works particularly well, as does any fruit juice or fruit cocktail; chill drinks for the best effect. Eat sherbet powder straight like Pixy Stix, or eat it with a lollipop as a dipping stick like Fun Dip candy.

Candy-Making Notes:

You can adjust the proportions of the citric acid to sugar to increase the sweetness or tartness of the mixture. Any added flavors must be dry so that they will not set off the chemical reaction. Flavor the powder by mixing it with any powdered drink mix. Then add water to turn it into a fizzy drink.

Recipe:

1.
Combine all ingredients in a food processor and process until very fine.

2.
Pour into a clean, dry container.

3.
You can now taste the sherbet powder, add it to a drink, or roll drop candies in it to make sour candies.

Yield:

About ⅓ cup sherbet powder

Storage:

Store in airtight container away from moisture.