Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (35 page)

Store in an airtight container for up to 1 week.

General Description:

These simple candies make one of the sweetest fruits even more delectable
. Dates stuffed with fillings—savory or sweet—are a common dish in the Middle East and northern Africa. One of the most popular fillings is
marzipan
; the nutty paste complements the intense honeyed sweetness of the date. In Algeria the marizpan is often tinted green. These little sweetmeats are enjoyed as a healthy snack, elegant hors d’oeuvre, or simple dessert.

History:

The date palm is one of the most ancient plants on earth, and one of humanity’s first sources of food. It originated in the Middle East and has played an essential role in the region’s history and culture; dates are mentioned numerous times in the Quran and are traditionally eaten by Muslims to break their fast during the month of Ramadan. The ancient Arabs introduced the date palm to northern Africa and southeast Asia, where dates have become an integral part of the cuisine. They are also commonly served at Jewish holidays.

Serving Suggestions:

This is an easy way to use your homemade
marzipan
, but store-bought marzipan works just as well. Serve stuffed dates as hors d’oeuvres or a sweet ending to an exotic meal.

Candy-Making Notes:

Dates have high natural sugar content. However, their textures and flavors vary; experiment to find your favorite. Medjool dates are commonly found in North America. Large, plump fruits are easier to stuff.

Recipe:

1.
Combine marzipan, confectioners’ sugar, and Grand Marnier in a food processor.

2.
Slit the dates lengthwise, cutting nearly but not all the way through each date. Remove the pits.

3.
Pinch off pieces of the marzipan mixture and form into 1½-inch logs. Press the logs into the dates, letting the filling show at the top.

Yield:

12 dates

Storage:

Store in an airtight container for up to 1 week. Marzipan and dates can keep for weeks if stored separately.

General Description:

When visions of sugarplums dance in children’s heads, it would be interesting to know exactly what sugarplums they dream of
. Historically, the term
sugarplum
has referred to a wide variety of candies; the most recent confections to hold this name are soft, sticky balls of dried fruits and nuts, often rolled in shredded coconut or confectioners’ sugar. They do not necessarily contain plums. Sometimes these candies are known as
fruit-and-nut balls
.

History:

The word
sugarplum
was first recorded in 1668 and used to describe small, oval, sugar-coated seeds. It may have been a general term for sugar-coated nuts or fruits that eventually evolved into
candied fruit
and
dragées
. Sugarplums were immortalized in Clement Clarke Moore’s poem “A Visit from St. Nicolas” and Tchaikovsky’s Sugar Plum Fairy in the
Nutcracker
ballet. Because of these popular influences, sugarplums have become indelibly linked to Christmas.

Serving Suggestions:

Presented in gold foil cups, sugarplums are a crowd-pleaser at any Christmas table. You can roll them in a variety of toppings, from coconut to cocoa powder to confectioners’ sugar.

Candy-Making Notes:

You can substitute the fruits and nuts in this recipe. Dried cherries, figs, or raisins work well, as would
hazelnuts, pistachios, or pecans. Try adding chopped
candied ginger
or
candied citrus peel
.

Recipe:

1.
Line a baking sheet with parchment or wax paper.

2.
Combine almonds, apricots, dates, cinnamon, and orange zest in a food processor and process into a finely ground mixture.

3.
Add orange juice and honey, and combine until the mixture becomes a sticky ball.