Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (75 page)

5.
Spread the mixture on the baking sheet. After about 45 minutes, score into rectangles.

6.
Break the toffee into individual pieces.

7.
Melt and
temper the milk chocolate
. Place the remaining 2 cups of chopped almonds in another bowl. Line a baking sheet with parchment or wax paper.

8.
Dip toffee pieces in milk chocolate and then roll in the chopped almonds. Place on the baking sheet to set before eating or wrapping in foil.

Yield:

About 16 pieces

Storage:

Store in an airtight container in a cool, dry place for up to 2 weeks.

General Description:

These sticky, chewy little cubes are a time-honored Chinese confection
. A thick sugar syrup cooked with dates and walnuts sets into a dense, almost nougat-like slab packed with sweet, fruity flavor and nutty crunch.

History:

Chinese confectionery is based on the use of fruits,
nuts, and seeds, rather than chocolate or sugar. Peanuts, sesame, red bean, and ginger are common ingredients in Chinese candy. Maltose, or malt sugar, is the most common sweetener. It is only about one-third as sweet as corn syrup, which is why Chinese candies are generally much less sweet than their Western counterparts.

Serving Suggestions:

These not-too-sweet candies are wonderful as an after-dinner nibble. They are a traditional treat at Chinese New Year and are given as hostess gifts year-round.

Candy-Making Notes:

Maltose can be found at Asian groceries. Chinese date-walnut candies are usually cut into individual cubes or bars.

Recipe:

1.
Line an 8-by-8-inch baking pan with plastic wrap and coat it with cooking spray. Set aside.

2.
Combine dates and 2 cups of water in a saucepan and bring to a boil over high heat. Reduce heat and cook for 10 minutes until the dates are a jammy consistency.

3.
Drain excess liquid from the date mixture, leaving the dates in the saucepan. Add maltose, walnuts, and salt, and, stirring occasionally, cook over medium heat for 10 minutes or until the mixture is very thick.

4.
Pour the mixture into the baking pan and let it set overnight at room temperature.

5.
Flip the pan onto a clean work surface. Peel off the plastic wrap, and cut the candy into 1-inch pieces.

Yield:

About 40 pieces

Storage: