memories simone balman METZ PRESS More than 50 recipes for home-made candy from days gone by

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1 There has been a huge revival in home-made or artisanal products. People are moving away from manufactured products, returning to the tastes and memories of yesteryear. This book is an exploration into the world of forgotten sweets and candies among the recipes are many well-loved favourites as well as some that have been rediscovered or simply created through the combination of retro flavours. While most recipes keep the spirit of the original candy, interesting new interpretations have also been included for the modern cook. This is what s on offer: > > ESSENTIAL INFORMATION ABOUT EQUIPMENT, INGREDIENTS AND TECHNIQUES > > LOADS OF HINTS AND TIPS THROUGHOUT > > MORE THAN 50 FOOLPROOF RECIPES FOR TOFFEE, CARAMELS, TRUFFLES, FUDGE, FILLED CHOCOLATES, MARSHMALLOWS, NOUGAT AND MUCH MORE > > DECORATING IDEAS AND PACKAGING SUGGESTIONS More than 50 recipes for home-made candy from days gone by There is plenty of detailed information for the beginner and lots of new ideas and mouthwatering recipes to inspire the seasoned candy maker. The magnificent photographs of the various sweets will soon have you drooling and raring to start boiling sugar. Whether you are making these delicious indulgences for friends and family, as gifts or to sell at craft or farmers' markets, this book is essential to ensure success. Simone Balman owned and ran an online mosaic supplies store and had produced several craft pattern ebooks before deciding to focus on baking and sweet making. She has been an amateur baker for a number of years and produces cakes and baked goods on request for friends and work colleagues on a regular basis. Her baked goods and candy have become so popular that she registered the Cape Cake & Candy Company, now also supplying corporates. She is a member of the South African Cake Decorator s Guild. She discovered the world of sweets and candies when commissioned to make an obscene amount of branded lollipops for a corporate. Sweet Memories is the result of much experimenting, fun and creative flair. Simone s first book, Cupcakes with a kick, is hugely popular both locally and internationally. memories METZ PRESS ISBN simone balman

2 Contents Sweet memories 7 Safety first 8 Basic equipment 9 General techniques 12 The right temperature for the recipe 14 The science of sugar 18 Presentation 21 Brittles 22 Caramels and chews 34 Caramel popcorn 50 Cold candies no heat required 52 Dipped fruit 70 Fudge 78 Set candies 82 Hard candies 100 Honeycomb (angel food or sponge candy) 112 Sugared peel 114 Toffees 116 Truffles 124 Index 128

3 2 the right temperature for the recipe The cold-water test chart Stage Temperature Sugar concentration 1 Thread F C 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup something you might make to pour over ice cream. 2 Soft-ball F C 85% At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from the water, it will flatten like a pancake after a few moments in your hand. 3 3 Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage. Firm-ball F C 87% Drop a little of this syrup into cold water and it will form a firm ball, one that won t flatten when you take it out of the water, but remains malleable and will flatten when squeezed. Caramels are cooked to the firm-ball stage. 4 Hard-ball F C 92% 4 At this stage, the syrup will form thick, ropy threads as it drips from the spoon. The sugar concentration is rather high now, which means there s less moisture in the sugar syrup. A little of this syrup dropped into cold water will form a hard ball. If you take the ball out of the water, it won t flatten. The ball will be hard, but you can still change its shape by squashing it. Nougat, marshmallows, gummies, divinity and rock candy are cooked to the hard-ball stage. 5 Soft-crack F C 95% 5 6 Tip: It s a good idea to test your thermometer s accuracy by placing it in plain boiling water. At sea level, it should read 100 C (212 F). If it reads above or below this number, make the necessary adjustments when cooking your sugar syrup. 6 As the syrup reaches the soft-crack stage, the bubbles on top will become smaller, thicker and closer together. At this stage, the moisture content is low. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. They will bend slightly before breaking. Salt water taffy and butterscotch are cooked to the soft-crack stage. Hard-crack F C 99% The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup into cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles and lollipops are all cooked to the hard-crack stage.

4 4 Brittles There are a few secrets to a really good brittle, the main one being that the candy should do what it says be brittle enough to break when you bite it and not be so hard that it needs to be sucked like hard candy or toffee. In order for this to happen, the sugar needs to be cooked to a really high temperature the hard-crack stage, which is C ( F). The addition of bicarbonate of soda (also known as baking soda) causes a reaction with the sugar and generates millions of tiny air bubbles, which give brittles that delicate yet porous texture. The final essential ingredient is butter, which makes brittle more tender and easier to chew as well as giving the candy a deliciously rich flavour. Try to use raw nuts where possible adding them a little before the hard-crack stage is reached means that the nuts give the sugar a deeper flavour and will in fact roast or cook in the sugar. If you re using pre-roasted nuts, these need to be added right at the end of the cooking process as they tend to scorch very easily and your brittle will end up quite bitter. If you re using salted nuts, remember to leave out the salt in the recipe. Classic peanut brittle Classic peanut brittle is surprisingly easy to make and you can add other ingredients such as cereals, variations on nuts, seeds, fruit or herbs and spices to suit any occasion. Serve it crushed over ice cream for a decadent dessert. > > 1 CUP (225G) WHITE GRANULATED SUGAR > > ¾ CUP (187.5ML) WATER > > ¼ TSP (1ML) CREAM OF TARTAR > > ¼ TSP (1ML) SALT > > 1½ CUPS (220G) PEANUTS, RAW > > 1 TBSP (15ML) BUTTER > > ½ TSP (2.5ML) VANILLA EXTRACT > > ¼ TSP (1ML) BICARBONATE OF SODA 1. Prepare and measure all ingredients beforehand and have all equipment ready before beginning as you will have to act very quickly once the syrup starts to change colour. 2. Prepare a large cutting board or baking tray by greasing it liberally with butter, or spray with non-stick cooking spray and line with parchment paper (not wax paper the heat of the sugar will melt the wax). 3. In a medium to large saucepan over medium/medium-high heat, combine the sugar, water, cream of tartar and salt by stirring gently be careful not to get any sugar granules on the sides of the saucepan. If you want to be sure that the sides of the saucepan are clean, wash down with a wet pastry brush. Clip on the sugar thermometer (take care not to let it touch the bottom of the saucepan). When the temperature reaches 145 C (293 F), add the raw nuts. If using nuts that are already roasted, continue cooking the syrup until it reaches the hard-crack stage 149 C (300 F). Remove from the heat immediately. The syrup should be a light amber colour. 4. Working quickly, add the butter, vanilla and bicarbonate of soda. Stir continuously the mixture will foam quite violently, which is a lot of fun to watch. Continue stirring until the foaming subsides and the mixture starts to become glossy. 5. If using roasted nuts, stir these in all at once now and quickly turn out onto the prepared baking tray. It helps here if you have an extra pair of hands to hold the saucepan while you scrape out the mixture. 6. Flatten the mixture as needed and leave to cool for about 20 minutes, until brittle. Break into chunks. Remember that foods with a high sugar content draw moisture out of the air so as soon as the brittle is cool store in an airtight container between sheets of wax paper. Packaging suggestion: Spray small aluminium foil containers with non-stick cooking spray or grease well with butter, pour portions of the peanut brittle into the containers and flatten. Bake hammer-shaped iced cookies and tie onto the container. Place the prepared container into a cellophane bag and seal well with sticky tape.

5 6 caramels and chews Dark chocolate caramels These caramels aren t as creamy as golden caramels but the dark chocolate adds a richness and slight bitterness that makes them very addictive. The better the quality of chocolate you use, the better they will taste. You can choose the darkness of chocolate you prefer a higher percentage of cocoa solids in the chocolate will give the caramels a stronger chocolate flavour. > > ¼ CUP (62.5ML) WATER > > 1 CUP (225G) WHITE GRANULATED SUGAR > > ½ TSP (2.5ML) PURE VANILLA EXTRACT (DON T USE VANILLA ESSENCE) > > ½ CAN (192.5G) SWEETENED CONDENSED MILK > > ½ CUP (125ML) GOLDEN SYRUP > > ¾ CUP (170G) BUTTER > > ½ CUP (85G) DARK CHOCOLATE, CHOPPED > > ¼ TSP (1ML) SALT > > SOFT BUTTER FOR GREASING HANDS AND COOLING SURFACE (ABOUT 2 TBSP OR 28G) 1. Prepare a large cutting board or baking tray by greasing it liberally with butter, or spray with non-stick cooking spray and line with parchment paper (not wax paper the heat of the sugar will melt the wax). 2. In a heavy-based saucepan, stir together the water, sugar, vanilla, condensed milk, golden syrup, butter and chocolate. Clip on the sugar thermometer (take care not to let it touch the bottom of the saucepan). Cook over medium heat, stirring continuously to prevent the condensed milk from scorching, until the temperature reaches the firm-ball stage 118 C (245 F). 3. Remove from the heat and stir in the salt. 4. Slowly pour the syrup onto the greased surface. Be careful it is extremely hot. Do not scrape the saucepan just let whatever pours out come out of the saucepan. Scraping the saucepan could cause the caramel to recrystallise, resulting in grainy caramels. Allow the syrup to cool almost completely but still be soft enough to cut about two hours. Using a large knife, dough scraper or pizza wheel cutter, cut the caramel sheet into 2cm x 2cm pieces. 5. For an extra flavour kick, sprinkle sea salt flakes over the top of the caramel as soon as you have poured it out. 6. As soon as possible, wrap each piece in a wax paper square, twisting the ends to close. Store in an airtight container or sealed cellophane bag. An alternative packaging option is to place each piece on a mini baking liner and then seal with cellophane to prevent the caramels from sticking to one another. Packaging suggestion: As wrapped caramels can look pretty boring on their own, put the emphasis on the jar or container to make them look as good as they taste. I love using old jam jars as they re not only air-tight but the addition of a piece of string, raffia or ribbon is all you need to give the container that vintage look.

6 8 cold candies no heat required Coconut ice Classic coconut ice is the layered pink-and-white squares that we all grew up with. If you re feeling nostalgic, there is nothing that comes close to the sweet memories that this confection evokes. I m convinced that these were such a large part of our childhood because they are so easy to make. There is no cooking involved just throw the ingredients in a bowl, mix and allow to set. If you re making these for a special occasion, consider changing the colour of the pink layer to suit the theme of the occasion. Coconut ice can also be moulded very easily try using silicone ice-cube trays in various shapes for fun effects. > > ½ CAN (192.5G) SWEETENED CONDENSED MILK (LOW FAT IS FINE IF YOU PREFER THIS) > > 1 CUP (125G) ICING SUGAR > > 2 CUPS (186G) UNSWEETENED DESICCATED COCONUT > > FOOD COLOURING FOR TINTING > > ASSORTED FLAVOURINGS OR EXTRACTS TO CORRESPOND WITH YOUR COLOURS 1. Prepare any low dish with a double lining of baking parchment or clingfilm. 2. Mix together the condensed milk and icing sugar. Stir in the coconut. The mixture will be very stiff. 3. Divide the mixture in half. Colour and flavour one half of the mixture and press firmly into the bottom of the dish. Press the white portion in a layer on top of the coloured layer. Leave for 2 3 hours until firm, then turn out of the dish and cut into squares or rectangles. Keep refrigerated in an airtight container and use within three weeks. Packaging suggestion: Many packaging and party shops now sell what I call instant boxes. These can be a little expensive but give your sweets a really professional look. Remember to measure your box and cut your candy according to the size to make sure that the squares fit properly.

7 10 Gummies and jellies Gumdrops Jelly sweets are also known as gummy candy and are a broad category of gelatin-based, chewy candies. These are a lot of fun to make and if you do become addicted to making them, investing in moulds can make them even more fun. They can be used as decoration on cakes and we ve even used set gummy sheets to create stained-glass effects on cakes. SOUR GUMDROPS For that extra-sour candy that kids love, add 1½ teaspoons of citric acid to the sugar that you ve reserved for coating the gumdrops. Mix this up well and coat the gumdrops as normal. Gumdrops are a type of gummy candy. They are also gelatine-based like the gummies but are usually cone-shaped and coated in sugar crystals. The cones are difficult to make without a mould so I usually just make them into cubes. The sugar gives them a lovely sparkly effect and these can very easily be made into sour gummies because of the sugar coating. If you do have moulds that you d like to try, these can be a lot of fun! > > ¾ CUP (187.5ML) COLD WATER > > 3 TBSPS (45ML) UNFLAVOURED GELATINE > > 1¼ CUPS (312.5ML) BOILING WATER > > 3 CUPS (430G) WHITE GRANULATED SUGAR > > EXTRACTS OR FLAVOURED OILS IF MAKING ONE BATCH OF THE SAME FLAVOUR, USE 1 TSP (5ML) > > FOOD COLOURING > > ¼ CUP (36G) GRANULATED SUGAR FOR COATING THE GUMDROPS AFTERWARDS 1. Prepare a baking tray or plastic container for each colour that you intend making. Line these containers with plastic wrap and spray with non-stick cooking spray. 2. If you intend using moulds, the general rule is the more flexible the mould, the less release agent you will need. Silicone moulds don t need any preparation but if you re using ice-cube trays or a firmer mould, spray these with non-stick cooking spray and spread the spray evenly in the cavities with a paper towel. 3. Place the cold water in a medium to large saucepan and sprinkle the gelatine evenly over the surface of the water. Leave to stand for about five minutes so that the gelatine can absorb the water. Pour the boiling water over the cold water and stir until the gelatine dissolves. Stir in the sugar. 4. Over medium-high heat, bring the mixture to the boil and then turn the heat down and simmer gently for 25 minutes, stirring continuously. Be careful as it does bubble up quite a bit. 5. Remove from the heat and carefully pour the hot mixture into the prepared baking trays. Add the flavouring and colouring into the baking trays and stir gently with a silicone spatula, taking care not to catch the plastic. You can also mix in the flavouring and colouring in a bowl before pouring into the baking trays. 6. Cover the finished containers with more plastic wrap and place in the fridge to set for at least four hours, but preferably overnight. 7. When set, turn the gummies out onto a baking tray that has been sprinkled with some of the white granulated sugar that was reserved for coating. Spray a sharp knife with non-stick spray and cut into 1½cm to 2cm cubes. Roll the cut gumdrops in more coating sugar. 8. Place the cut sweets on wax paper and leave again to dry out at room temperature for 1 2 days. This will allow the sugar to crystallise completely. These sweets will keep for up to three weeks at room temperature if stored in an airtight container.

8 SWEET MEMORIES More than 50 recipes for home-made candy from days gone by Simone Balman 193 x 260 mm 128 pp Paperback with flaps RRP: R ISBN Publication date: June 2015 Available in Afrikaans: Swiets ISBN Metz Press is an independent publisher of high quality information books and illustrated non-fiction for the local market as well as the international co-edition market. We have sold rights to our books in countries all over the world, having impressed reputable international companies with our quality of content and production and our ability to deliver. Publisher: Wilsia Metz Tel: +27 (0) Fax: +27 (0) info@metzpress.co.za Web: Postal address: PO Box 7322, Welgemoed, 7538, South Africa Street address: 1 Cameronians Avenue, Welgemoed, 7535, South Africa ALSO AVAILABLE FROM METZ PRESS