Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (48 page)

General Description:

What easier way to enjoy candy on the go than with a lollipop, the round, sugary hard candy on a stick?
Lollipops are made of hot sugar syrup that is colored, flavored, and poured into molds lined with lollipop sticks. Novelty forms include spherical pops with chewy or liquid centers and those cast into unusual shapes, such as teddy bears or fruits.

History:

People have been using sticks to eat honey and other sweet concoctions since medieval times. The term
lollipop
originated in London in the 1780s, and at first it referred to any sweet; today some stickless sweets are still called
lollies
in Britain. The term did not travel to America until 1908, when George Smith patented the word for his line of hard candies on sticks. He claimed to have taken the name from his favorite racing horse, Lolly Pop. However, the word returned to public domain in 1931 and can be used to refer to any candy on a stick. Many candy companies claim to have invented the machine that automated the lollipop-making process; ironically, lollipops are one of the simplest candies to make at home.

Serving Suggestions:

Many beautiful and creatively shaped plastic molds can be used to make lollipops. If you don’t have molds, simply pour or spoon the syrup onto a pan lined with parchment paper or a silicone baking
mat, and place a stick into each drop of candy. Be sure to eat a lollipop on July 20, Lollipop Day in the United States.

Candy-Making Notes:

Candy-flavoring extracts or oils are the best agents for flavoring hard candy. If you cannot find them, use regular extracts from your supermarket. Be careful when working with the hot candy mixture.

Recipe:

1.
Combine sugar, corn syrup, and ½ cup water in a saucepan. Bring to a boil over medium-high heat.

2.
Continue cooking until the mixture reaches 300°F, hard crack stage. Remove from heat and cool to about 275°F.

3.
Stir in the cherry flavoring and food coloring.

4.
Pour the mixture into the lollipop molds. Insert the sticks into the slots on the molds. Allow to cool and harden for 15 minutes before unmolding.

Yield:

About 10 lollipops

Storage:

Wrap lollipops in cellophane that is twist-tied shut, and store them in a cool dry place for up to 1 month.

General Description:

Maple candy in the shape of falling leaves is a tasty reminder of autumn
. Little more than maple syrup cooked down to its sugary essence, this candy has been made since the colonial days in North America. It is still a popular holiday gift from maple-producing areas in North America, such as Vermont, Wisconsin, and Quebec.

History:

When British and French colonists settled the eastern coast of North America, Native Americans introduced them to a sweet syrup derived from the sap of the maple trees native to the region. It is not surprising that they soon used this cheap, local substitute for sugar to make a version of sugar candy. A common wintertime activity is making
Jack wax
or
sugar on snow
: pouring hot maple syrup on snow and eating the instantly frozen pieces.

Serving Suggestions:

This is the perfect recipe for candy molds in the shape of leaves, acorns, or other fall-themed objects. Boxes of homemade maple candy are a fitting autumn gift.

Candy-Making Notes:

Be sure to use real maple syrup, not imitation “maple- flavored” syrup. Maple syrup comes in several grades. In the United States, it comes in grades A and B, whereas in Canada it comes in grades #1 to #3. Grades A and #1 are the mildest and work best for a light, delicate candy. Use a higher grade if you want a stronger maple flavor.

Recipe:

1.
Combine maple syrup and butter in a saucepan. Bring to a boil over medium heat. Watch carefully so the mixture does not boil over.