Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (59 page)

3.
While the sugar is cooking, whisk the egg whites in a stand mixer with the whisk attachment at high speed, until stiff peaks form.

4.
While the mixer is running, carefully pour the hot sugar syrup in a slow stream into the egg whites. Continue to whip until the mixture has cooled to room temperature and lost its glossiness.

5.
Mix in vanilla extract and walnuts.

6.
Using two moistened spoons, drop dollops of the mixture onto the prepared sheets.

7.
Let set for about 1 hour until firm.

Yield:

About 36 pieces

Storage:

Store in an airtight container between layers of wax paper in a cool, dry place for up to 1 week.

Variation:

Sea Foam
Divinity

Sea foam divinity is made by replacing the sugar in the recipe with brown sugar. The resulting candy has a light brown color which, combined with the bubbles from the whipped egg whites, gives it the appearance of sea foam.

General Description:

Most people think of fondant as a sweet covering for wedding cakes, but it’s also a marvelously versatile candy
. It is made by working and kneading sugar syrup until it is a creamy, white dough; making fondant is similar to making
fudge
. In North America
bonbon
refers to fondant candy, whereas in Europe the word
bonbon
refers to all candies. Fondant candies are also called
French creams
in America.

History:

Fondant was invented in the 19th century, much later than most confections. Dipped in chocolate, it became a popular candy in Europe and North America. Cook-books from the 1950s to 1970s contain recipes for fondant flavored and rolled into balls, cut into patties, or formed into a loaf from which slices are cut. Today, fondant often decorates fancy cakes.

Serving Suggestions:

The recipes
suggest just some of fondant’s many possible flavors and uses.

Candy-Making Notes:

It is best to make this fondant on a dry day, since humidity can make it sticky. See also
no-cook fondant
as a simple alternative.

Recipe:

1.
Combine sugar, corn syrup, cream of tartar, and ¾ cup water in a saucepan. Cook on medium heat until it reaches a boil.

2.
Continue cooking to 238°F, soft ball stage.