Candy Apples

Whether served fresh at carnivals or packaged in the local grocery store, the candy apple has been a tasty treat that scores people, children and adult alike, have savored for many years. In fact, some research has suggested that the methods employed in the making of candy apples date back into ancient times where the practice of coating fruit in sugar syrup for preservative reasons was common.

Furthermore, food historians generally agree that the existence of what we currently call candy apples and caramel (toffee) apples probably date to the late 19th century, although this is difficult to prove in print. Both toffee and caramel are traced to the early decades of the 18th century. Inexpensive toffee/caramels became available by the end of the 19th century. Culinary evidence confirms a variety of recipes, from simple candy to creamy toffee/caramel coating.

The Oxford English Dictionary gives on quotations relating to toffee apples earlier than the beginning of the 20th century. However, the use of the term as a soldier's slang for a type of bomb used in World War I suggests that they were already well known, and probably have a longer history than the quotations allow.

In the phrase toffee apple the word toffee means simple boiled sugar, not the mixture of sugar and dairy produce which is what the word normally refers to. This may be another indication of an older origin. There is some similarity between toffee apples and the Chinese dessert items which consist of pieces of banana or apple fried in batter and then coated in caramelized syrup. Whether there is any historical connection is not clear.

In order to make candy apples, first, you need to remove stem from each apple. Wash and dry each apple. Insert wooden stir stick for holding in the center of stem end then set them aside. Now you are going to grease a baking sheet, then set this aside for later as well.

In 12-cup heavy-bottomed saucepan, combine sugar, water and corn syrup; cook, stirring, over medium-low heat for 8 minutes or until sugar has dissolved. Increase heat to medium-high and bring to boil, brushing down side of pan occasionally with brush dipped in hot water to prevent crystallization. Boil, brushing down side occasionally but not stirring, for 15 to 25 minutes or until at soft-crack stage of 290 degrees

Fahrenheit on candy thermometer, or until half a teaspoon of syrup dropped into cold water separates into hard but pliable threads. Then remove syrup from heat; very quickly stir in red food coloring. Immediately plunge bottom of pan into ice water and hold for about 15 seconds or until sizzling stops. Holding each apple by wooden stick and tilting saucepan, swirl each apple in candy syrup until well coated all over. Lift apple and quickly swirl over pan to allow excess to drip off. Place on prepared baking sheet; let stand at room temperature for at least 30 minutes or until hardened. Now you have fresh delicious candy apples to enjoy.

Gummi Bears Candy

Hans Riegel, a Bonn Germany-based candymaker, invented gummi bears (the first gummi candy) and gummi candy during the 1920s, with the bear-shaped candy debuting in 1922. Initially, he called his invention the ‘dancing bear" and named the company that manufactured the bears "Haribo,” which is an acronym for Hans Riegel Bonn. The confection became popular by the end of its first year. Later the company introduced its Gold-Bear product in the 1960s.

For many years, gummi bears were imported to America. American high school students were among the first Americans to know about the gummi bear. They learned about the candy through their German classes. In 1981, the Herman Goelitz Company (now Jelly Belly Candy Company) created the first American-made gummi bear. A year later, the Haribo Company brought their business to the U.S., and the candy was now easily accessible to Americans.

The success of gummi bears has spawned many gummi animals and objects: worms, frogs, hamburgers, cherries, cola bottles, sharks, apples, and oranges. Many generic brands of gummi bears are available on the market. Trolli is a well-known knockoff gummi candy manufacturer and was the first to introduce "gummi worms" in 1981.

How are gummi bears and other gummi candies made? The gummi manufacturing process is a long procedure that begins with artists for the manufacturer’s company.

Artists start with a character sketch and then carve it into tiny plaster molds. Then, machines duplicate the molds. The duplicates are run through a starch powder machine to produce starch powder mold pans.

In the factory, candy makers pour ingredients into large boilers. Some of the ingredients include gelatin, sugar and glucose syrup. Then the ingredients are heated together and constantly stirred by large paddles. Colors and flavorings are added to give the gummi snacks their distinct look and taste. Next, pipes transfer the mixture to the production area.

Nozzles are used to squeeze the mix out onto the starch pans where it is left to sit for three to five days. Afterwards, beeswax is added to make the candy shiny and less sticky. Finally, the gummi candies are transferred to a packaging machine and prepared for shipment.

How to Make Rock Candy

In the past, making rock candy was a family affair with many mothers and grandmothers across the country making the savory confections right out of their kitchens. Many people can remember the fun and excitement that filled those long summer days. You did not have to visit your local candy store in order to sample these sweet treats. Today, you can still have rock candy any time you want. It is easy to make.

Let’s begin by outlining the main ingredients. They include: One cup water, two cups of granulated sugar, a few drops of your favorite candy flavoring such as peppermint, cherry or lemon, and few drops of food coloring. Also, we need the proper implements or utensils so we can create the right conditions for the sugar crystals to form.

We will need the following: Measuring cup and spoon, a large heavy metal sauce pan, long wooden stirring spoon, clean glass jar (a tall, sturdy one such as a pint or quart canning jar, mayonnaise jar or pickle jar), piece of sterilized cotton string, popsicle stick, pencil, or skewer, paper clip, thick pot holders, candy thermometer. Now you can vary some of these implements but non-negotiable elements include the jar, the string, and the stick or pencil. Without these you will have trouble getting your rock candy to form. With this point clear, you can begin making your own rock candy.

First, tie one end of the piece of string around the middle of the stick or pencil. Cut the string, if necessary, so that it is a little shorter than your jar. Moisten the string with a little water and roll it in the sugar. Put the paper clip on the end of the string to help it hang straight down. Lay the stick over the top of the glass jar so that the string hangs down inside the jar. The end of the string should not touch the bottom of the jar.

Cook the candy mixture then pour it into jar. Let the sugar water sit for a few days where no one will bother it. The crystals will begin to form along the string in a few hours. Let them continue grow for 3 to 10 days (or more). When you're ready to eat the rock candy, take the candy-covered string out of the jar. Break the pieces apart and enjoy. Store left-over candy in a covered container. Enjoy!

Jelly Belly

The origin of the Jelly Belly jelly bean begins back in 1976 when a Los Angeles candy distributor approached the candymakers at Jelly Belly (what was formerly known as Herman Goelitz Candy Company) with an idea for a new kind of jelly bean that would be marketed as the jelly bean with all-natural flavors.

Creating these "true-to-life" flavors seemed to be the next logical step in the candy’s evolution. In time a recipe was found for a new kind of jelly bean, which emphasized an intense flavor throughout and used natural ingredients for flavoring whenever possible.

Thus, in 1976, the first eight Jelly Belly flavors were arrived: Very Cherry, Lemon, Tangerine, Cream Soda, Green Apple, Root Beer, Grape and Licorice. Since that time, these original eight have remained the most popular flavors in the Jelly Belly line.

The moment that Jelly Belly beans hit the markets, they were a resounding success. People who tasted them were taken aback by the great flavor. A few years later, it is worthy to note that Jelly Belly became the favorite candy of former President Ronald Reagan, who eventually made the beans a staple in both the Oval Office and on Air Force One. More amazing is the fact that a new flavor was created per Reagan’s request.

Blueberry flavored Jelly Belly became part of the President’s party favors. (He wanted to be able to serve red, white, and blue jelly beans.) Consequently, diplomats and world leaders have clamored to have Jelly Belly beans. If Jelly Belly had not already ensured itself a place in history, then adding the fact that it was the first jelly bean in outer space, should close the case completely. Today, you can sample fifty amazing flavors of Jelly Belly beans.

After all this writing about jelly beans, did you know Jelly Belly Candy Company also makes over a hundred other candies?

Jelly Belly is a consummate candymaker creating top quality candies the same rich quality as Jelly Belly beans and making special confections for Valentine's Day, Easter, Halloween and Christmas.

You'll find these candies in many of the same gourmet shops and specialty stores where you find Jelly Belly beans.

Marzipan Candy

When it comes to this unusually named candy, the first thing many want to know is what exactly marzipan is.

Some claim that the candy originated in Persia and was later introduced to eastern Europe where it eventually became a specialty of the Baltic Sea region of Germany but the true origins are shrouded by time. Marzipan is confectionary made up of ground almonds, glucose, and sugar and derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of total content by weight.

It is interesting to note that there are strictly-held guidelines by which to judge if what you have made is technically marzipan or whether the proper ingredients are present. For proper marzipan composition it must contain approximately 25% almonds to be considered marzipan.

Pastry chefs have used marzipan candy for many centuries to create a vast assortment of delectable treats. For instance, chefs have been using this delicious candy to fill cakes and cover them instead of using a more traditional frosting.

For this purpose, the marzipan is rolled into thin sheets and glazed for icing cakes. Traditionally, it is used in wedding cakes and Christmas cakes, as well as other specialty cakes. Though marzipan is a wonderful ingredient and looks beautiful and colorful as a cake decoration, it can be molded into almost any shape imaginable, including figurines.

Creating these small figures serves a dual purpose as they not only look good, but they are edible as well. Common examples include: marzipan-filled chocolate and small marzipan imitations of fruits and vegetables. The popularity of this candy is underscored by its nearly global presence is various recipes.

It should suffice to provide a few examples of how marzipan in used in other countries. In many of these countries it is shaped into small figures of animals, such as pigs, as a traditional treat for New Year's Day.

Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. In Italy, particularly in Palermo, marzipan is often shaped and painted with food colorings to resemble fruit—Frutta martorana—especially during the Christmas season. This flexibility is one of the reasons for marzipan’s surge in popularity. You can use it in the creation of a variety of tasty treats.

Peanut Candy

For more than 100 years, the peanut has enjoyed a prevalent place in the United States for its great taste and versatility. One of the more delicious uses of the peanut is for making candy. In fact, more than 20% of the total peanuts used are set aside strictly for processing in candy of one form or another. Other than strictly sugar-based hard and soft candy, you will be find peanuts, in one form or another, whether it is whole nuts or merely trace amounts on the ingredient label.

Some the earliest, and most classic, forms of peanut candy include peanut brittle, peanut squares, butter toffee peanuts, and the incomparable chocolate covered peanuts. Beyond these simple favorites, peanuts clusters, with their blend of chocolates and nuts (sometimes caramel) make a lasting impression. M&M’s peanut candy is simple a whole peanut covered in a thin candy shell.

Most of these kinds of peanut candy incorporate the entire nut into their recipe, though, at times, they were chopped up before being added to the candy mix.

Around the time of World War II, a new form of candy became extremely popular and has remained so until the present. The candy bar is at the top of the list for most Americans’ favorite candy. Peanuts have had their own place in the candy bar realm with brands like PayDay, Snickers, and Planters. In lean times, and during WWII when much of candy production was halted or at least curtailed, most peanut candies remained at full production due to the abundance of raw materials.

When it comes to peanut candy, it should be noted that a large percentage of the peanuts used are actually in the form of peanut butter. Many snacks and candies are used with peanut butter. A quick list of examples may include peanut butter fudge and the Reece’s brand candy line (ex. Peanut butter cups, Reece’s Pieces), the Peanut Butter Bar, and the Take 5 Bar.

Some peanut companies have selections of peanut candies among their other products which candy be purchased online and which are more exclusive than other commercial candy brands.

Peanut candy, along with chocolate, has remained the most desirable candy available.

See’s Candy

Established by a recent Canadian emigrant named Charles See along with his mother and his wife, Florence the first See's Candies shop and kitchen on Western Avenue in Los Angeles in November of 1921. The sparkling clean, black and white shop was designed to resemble Mary See's home kitchen.

See decided that no image would better reflect the personality of his fledgling venture than that of his mother, Mary See. The spectacled, silver haired woman still smiles with pride from candy boxes shipped throughout the world, and her original recipes are savored by millions to this day. Apart from using his mother’s recipes as a foundation, See knew that keeping his business a family affair was the only way to bring about the kind of lovingly crafted product he desired.

See's continued to grow steadily from that first shop in Los Angeles to twelve shops by the mid-1920's and thirty shops during the depression. By 1936, See's was able to open shops in San Francisco. Mary See died in 1939 at the age of 85, but the company's ability to adjust to changing times—without abandoning the dedication to quality and service that Mary See represented—kept it going strong throughout the decades to come.

Following World War II, See's Candy Shops grew as California grew, and the See's family continued the tradition, opening up shops throughout the state. In the 50's, See's established itself with the new and growing phenomenon of shopping malls. See's customers continued to recognize the See's Candies product for its quality and taste, and continued to visit See's old-fashioned black and white shops, enjoying a visit to a time past where service was paramount.

In 1972, the See's family sold the company to Berkshire Hathaway Inc., presided over by Chairman Warren Buffett and Vice Chairman Charles Munger. Utilizing his philosophy of acquiring solid companies where he could follow his "hands off" policy, Warren Buffett installed Charles N. Huggins as President and CEO.

Charles Huggins dedicated himself to the continuance of the company he joined in 1951, guiding it with the old-fashioned values set by Charles See until his retirement at the end of 2005. He is succeeded by current See's President and CEO, Brad Kinstler, himself a longtime Berkshire Hathaway team member. Today See's Candies are sold in over two hundred shops throughout the Western United States, a true sign of their enduring popularity.

Candy Recipes

It used to be that recipes, including candy recipes, were exchanged at the local church social among the mothers and grandmothers that shared these valuable pieces of information. Then they to raise money for different endeavors, these recipes were often compiled into community cookbooks to either be sold in local businesses or raffled off at the next church bazaar.

If not traded about in these home grown settings, there were (and still are) an abundance of candy recipes printed in the thousands of periodicals and weekly magazines that cater to food and home subjects. It doesn’t matter what sort of recipe you might be looking for each issues has a share of quality candy recipes that can be made in the home.

Today, the internet takes this to the next level. Doing a simple search on any one of a dozen available search engines will open up pages upon pages of possible links to web pages that deal exclusively with the distribution of candy recipes. Not only does this make the range virtually unlimited but recipes can travel around the planet on the electronic superhighway. All kinds of candy recipes: holiday, seasonal, exotic, old-fashioned.

Creators of these web pages can be individuals who happen to have access to a trove of tasty recipes and who want to share them with the global community; the modern equivalent of those church socials of the past. But, they can just as easily include, groups or businesses that make a profit from offering these recipes in online outlets. Many print magazines who offer recipes in these publications also have online counterparts that post the same recipes or even exclusive offers not found in the print version.

Candy recipe websites are numerous and more continue to pop up all the time, offering different choices of recipes and alternate versions of old-fashioned favorites. They are a great resource for amateur candymaker and can serve as network connecting people from all over the planet who share a passion for creating sweet candy snacks.