300 Best Homemade Candy Recipes: Brittles, Caramels, Chocolate, Fudge, Truffles and So Much More

300 Best Homemade Candy Recipes: Brittles, Caramels, Chocolate, Fudge, Truffles and So Much More

Author: Jane Sharrock

Publisher: Robert Rose (2014)

Depending on your age, the sight of candies in bulk bins will evoke memories of the “penny”, “nickel” or “dime” sweets that used to be available in every corner store. If you were lucky, the proprietor of the shop also might have homemade (or at the least, locally made) fudge, caramels or candy apples for sale up at the front, priced higher than the standard confectionary but still affordable to those with allowance money in their pockets. Even now, in the bubble-wrap age where bulk candy is just short of taboo, it’s hard to find a kid (or kid at heart) who would turn down a sweet treat. Of course, there’s nothing like homemade goodies adorning any sweet platter, and Jane Sharrock makes it easy to tempt the palate with her book 300 Best Homemade Candy Recipes: Brittles, Caramels, Chocolate, Fudge, Truffles and So Much More.

One needs to only peek at the first pages of Homemade Candy to find that pretty much any type of candy you can think of fits somewhere into this book there’s a type of candy out there, it’s in this book. Categories range from Heirloom Candies (Old-Fashioned Cooked Candies, Brittles, Toffees, Old-Fashioned Hard Candies, Caramels, Clusters, Patties and Pralines, Divinities, Nougats and Similar Candies and Old-Fashioned Candy Rolls) to Designer Delights (Balls and Shaped Candies, Chocolate-Coated Candies, Fondants), Farmhouse Favourites and a chapter titled Short and Sweet, comprised of barks, rolls, and quick candies. Photos are few, but are enticing and the descriptions and anecdotes accompanying each recipe more so.

I couldn’t wait to get on trying recipes from this book, and not a single one yet has disappointed, even when I slightly modified ingredients to use what I had at home. The Sour Cream Candy (p. 41) was particularly divine to my friends and family, who loved the extra tang the Greek yoghurt I used instead gave to the dark brown sugar mixture. Being whipped thoroughly turned the caramel-like combination into light-as-air, melt in your mouth fudge that nobody could believe only had two tablespoons of butter inside. The billing of the Prizewinning Pralines (p. 64) as being creamier than traditional ones was dead-on – so much so that unfortunately some began falling apart into delectable shards as I was packing them up, not having completely set. The last tray that I poured did, however, stay together more readily, although every morsel left a slight slick of oil on the hands of indulgers. Next time, I would probably combine this recipe with the Texas Pralines (p. 64), using buttermilk and two tablespoons of butter rather than the 1/3 cup. Also on my must-make list are the Sinfully Rich Buttermilk Fudge (p. 152) and the Peanut Cremes (p. 141), which I intend to dress up with dark chocolate and sea salt!

For anyone looking to add a homemade touch to their gifts – be they for Christmas, the Fourth of July or simply just because – you really can’t go wrong with a box of candy. While it can seem intimidating to create sugar showpieces, Jane Sharrock is your long-distance hand holder, storyteller and problem solver with 300 Best Homemade Candy Recipes: Brittles, Caramels, Chocolate, Fudge, Truffles and So Much More. As a sweet lover, this is definitely earning a place on my shelf.

 

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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

Author: Fran Costigan

Publisher: Running Press (2013)

Milk, dark or riddled with nuts – it’s hard to find a single person who’s day isn’t made better with a little chocolate! With hundreds, if not thousands, of ways to enjoy the gift of the cacao tree, chocolate is arguably one of the most versatile foods in nature. What would the world be like without a chocolate chip cookie, a chunk of chocolate fudge birthday cake, a bowl of spicy-sweet mole or the occasional melt-in-your-mouth truffle? For those ascribing to a vegan lifestyle, be it for economical, health or ethical reasons, a lot of those decadent chocolate treats are off limits. Yes, vegan chocolate chip cookies existed in the 1960’s “hippie” era, but if you’ve ever had one of those “traditional” vegan concoctions you know they were anything but decadent! Fran Costigan is out to bring the indulgence of chocolate back to everybody’s table with her new book: Vegan Chocolate.

Chocolate Orange Sesame Truffles (p. 58)

Aptly titled, Vegan Chocolate makes no mystery as to the treats within its pages. As if the title wasn’t enough to sway you, the front cover displays a to-die-for looking chocolate cake (sadly, that recipe is not indicated in the book, but I believe it’s Sachertorte (p. 105)) and almost every page is laced with Kate Lewis’ stunning photography. A full index caps the almost 300-page book off, and is a great resource for that “I-need-chocolate-now” moment, and each recipe section also has a listing of its offerings at the beginning for more leisurely browsing. Along with the wealth of recipes, Costigan also includes an indispensable guide to “Ingredients, Sweeteners, Chocolates and Equipment” (p.12), a well-stocked “Resource” (p.290) list, a suggested “Reading List” (p. 296) and even a Rolodex-worthy compilation of relevant “Organizations and Publications” (p.297). Costigan proves time and time again her worth as a culinary artist – vegan or no – and definitely erases any notion of vegan food as stuff for health gurus only. Recipes range from a simple Chocolate Sorbet (p. 209) to gourmet Lemon Olive Oil Truffles (p. 44) and an extravagant Raspberry Chocolate Silk Tart (p.165), and it’s truly hard to believe that absolutely no dairy, eggs or even refined sugar are components! As fancy and complicated as the recipes seem to be, rest assured that Costigan has done her due diligence in this respect too and makes replicating her creations as easy as possible.

Chocolate, Orange and Almond Olive Oil Cake (p. 72)

Of course, I couldn’t wait to get into the kitchen and bake up something lusciously chocolate – the problem was what to choose! I eventually settled on the Chocolate, Orange and Almond Olive Oil Cake (p. 72) to start off. The dessert is extraordinary, and wouldn’t be out of place in an elegant bistro or trattoria, but if you can measure, pour and mix it is remarkably simple. To me, unfortunately, it doesn’t really belong in a “chocolate” book – the only element of chocolate is in the glaze (which is a separate recipe). That said, when I made the cake I added a touch of cocoa powder for a bit of “back-up” flavour. Continuing on my “chocolate and orange” kick, I knew I had to try the Chocolate Orange Sesame Truffles (p. 58), which looked spectacular in their photo and definitely involved a kick of chocolate. These, too, were extremely simple to make and relied on an unorthodox melting medium – orange juice – rather than heavy cream or milk. A dab of tahini helped re-solidify everything and they shaped nicely, even after being in the fridge for a day. The balance of fruit, chocolate and sesame was spot on to my palate and I wouldn’t hesitate to make a plate of these for a Christmas party. Lastly, I whipped up a pan of one of my favourites: Blondies (p. 130). Granted, blondies really have no place in a “chocolate” book either, as their whole mandate is “chocolate-free brownies”, but I have a soft spot for those bars and wanted to see how Costigan’s recipe stacked up. I had to make a few minor changes based on what I had available, and I opted to add some chocolate-covered cacao nibs along with the chocolate chips for extra pizzazz, but I have to say I was pleased by the final result and would make them again. In fact, I did make them again, for a school function, and they were thoroughly enjoyed without a word as to the lack of eggs or dairy.

Blondies (p. 130)

It is very hard to go wrong with a food as perfect as chocolate, but many people find it too difficult or time consuming to tackle in any great quantity. Not only does Fran Costigan’s Vegan Chocolate convince you that chocolate is a boon, not a burden, to the kitchen, but shows that elegant, decadent desserts are within every home cook’s reach. Furthermore, Vegan Chocolate truly erases any doubts as to the “cardboard” nature of vegan, refined sugar-free food and just may tempt more than one diner over to enjoying more meat-, dairy- and egg-free fare overall.

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The Liddabit Sweets Candy Cookbook

The Liddabit Sweets Candy Cookbook

Authors: Liz Gutman and Jen King

Publisher: Workman Publishing (2012)

Do you have a sweet tooth? While I was never a die-hard candy fanatic, I’m definitely guilty of polishing off a box of truffles or a giant slab of chocolate fudge cake – with a scoop of ice cream for good measure. Making confectionery was always something that seemed otherworldly, beyond my non-professional skills as a home cook. Then, I started seeing other self-professed home cooks taking on the task and I was sparked to try my luck at it. When I received The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King to review, it seemed like the planets had aligned.

I spent hours combing through Liddabit, flagging treat after treat I would die to gorge myself on. With seven chapters ranging from gummies to caramels, lollipops and even my beloved chocolate, the 75 recipes each tempted and delighted me. With the December holidays approaching, Liddabit was also the perfect way to save a little money by making a few gifts rather than buying them. Now with Valentine’s Day around the corner, this book is a wonderful opportunity to best the box of chocolates and show your love how much you really care – or host an anti-Valentine’s party with a gaggle of single friends.

On the topic of romance, the authors cleverly included a “Speed Date the Candies” chart (p. xiii), which was invaluable in my selection process. This chart lets the reader spot at a glance just which candy is ideal for your tastes, time and mood – be it boozy (like the Cherry Cordials, p. 85), gluten free (Agar Fruit Jellies, p. 109), shippable (Salty Peanut Taffy, p. 152) or quick to assemble (Five Minute Marzipan, p. 175). Information and tips critical for new candy-creators are covered in a thorough, friendly introduction. Each chapter also has a respectable amount of information and technique threading through it, but in no way does Liddabit read like a pastry school textbook. The authors include a wealth of photography (courtesy of Rachel Been) that illustrates the detail and beauty of candy production without in any way being gratuitous.

"Dough" for Salted Soft Chocolates (p.67)

Chocoholic that I am, I immediately gravitated to the second chapter of Liddabit – Chocolate Loves You and Wants You to be Happy. There was no shortage of temptations – I swooned over the Hip to be Squares (p. 99) made with sinful Nutella, and the Buckeyes (p. 72) called to my salty-sweet tooth. In the end, though, the sheer simplicity of the Salted Soft Chocolates (p.67) won my heart. I’m not a huge fan of the chalky, chewy “fake chocolate” Tootsie Roll, so I was concerned that these would be the same (the authors describe the texture as similar, and they do look like the store-bought candy). I needn’t have worried. The chocolates are made with only 5 ingredients, including 17 ounces of dark chocolate, and by choosing the quality and cocoa mass percentage the cook can thus control the outcome of the finished product. I used a blend of 70% and 65% chocolates, which was perfect for the adult set I was cooking for, but may be too intense for a child’s or milk-chocolate-lover’s palate. I did end up using slightly more salt than called for, but in no way were these “salty”, just well-rounded. It is a good thing this recipe makes a lot of candy (as do most recipes in Liddabit), as it is a bit of a process and required, I found, more time, tools and strength than alluded to. While it is in itself an easy recipe, bank on a good two days from start to finish, invest in a SilPat, bench scraper and sharp knife, and be ready to break out the muscle pain ointment after all the kneading, cutting and wrapping is done. The end result is more than worth it, being a hit with almost every age set (the youngest ones declared them too bitter), and it is a recipe I will keep in my arsenal for future holidays.

Classic European Nougat (p. 145)

The other recipe I tried out in Liddabit was Classic European Nougat (p. 145). Nougat, as well as the various national varieties like turrón and torrone, is a favourite confection with my Italian stepfamily, and I wanted to give them something special for the holidays. The book declares that this candy is “Worth It”, but I have my doubts as a non-crunchy candy fan. By the time I attempted this recipe (which takes a solid afternoon to make and can be expensive due to the nuts), I had become somewhat familiar with the candymaking process. For those just beginning a journey into confectionery, I would strongly suggest making marshmallows first, as nougat is effectively solidified marshmallow. I was prepared for the hot sugar syrup (readers note you will need a candy thermometer for most Liddabit recipes) and whipping of egg whites (you will need a stand mixer), and had my mise en place set out and organized. However, I was not prepared for how stiff the whipped mixture really gets and how sticky the finished mixture can be – the book’s direction to "stir the nuts" into the base sounds like a simple matter. In practice, the process was more like "try not to break your spatula / your arms". Being so stiff, as well as so hot (almost 300°F), getting it into an even layer in the pan required the speed of an Olympian and hands of asbestos. In terms of cleanup, the patience of Job and about an hour long shower finally removed the remaining sugar residue from all corners of the kitchen and my hair. Cutting it was one of the hardest things either my mom or I had ever experienced, even though I knew it was a hard candy it was definitely a two day, hammer and knife job. It was well received though, and lasts almost indefinitely in a cool, dry place, so if you have the patience and strength it is perfect for gift giving.

While I can’t say for sure that Liz Gutman and Jen King will make candy as easy as flipping a switch with Liddabit Sweets Candy Cookbook, this book is definitely a stellar primer for the candy-curious. There is enough variety in the pages to allow both complete neophytes and experienced cooks to make professional looking confections with a little sugar, heat and elbow grease. I can’t wait to get the sweet kitchen back up and running – there are still 73 recipes I need to savour!

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