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With eye-popping colors and shapes, intense flavors, and curious textures, sweets and candy are beloved by people of all ages worldwide. They provide minor treats, lessons in economics for children, and colorful giveaways to mark festivities. They can be admired for beauty and novelty, make ideal gifts, and can even be used to woo. But these seemingly inconsequential indulgences are freighted with centuries of changing cultural attitudes, social and economic history, emotional attachments, and divergent views on the salubriousness of sugar. How did confectionary become so popular? Why do we value concentrated sweetness in such varied, gooey forms? And in the face of ongoing health debates, why persist in eating sweets? From marzipan pigs and nutty nougat to bubblegum and bonbons, Sweets and Candy looks beneath the glamour and sparkle to explore the sticky history of confectionary. Methods for making sweets can be traced back to the importance of sugar in Arabic medicine and the probable origin of this practice in ancient India—a place where sweetness is still important for both humans and gods. Gorging on gobstoppers from these early candy antecedents to modern-day delectables, Laura Mason describes the bewildering and fascinating ways in which different cultures have made, consumed, valued, and adored sweets throughout history. Featuring a selection of mouthwatering illustrations and scrumptious recipes to try at home, this global candy trail will delight sweet-toothed foodies and history buffs everywhere.
Presents step-by-step instructions for making seventy-five candies, including cherry cordials, gummies, caramels, lollipops, and candy bars, and demystifies the processes of tempering chocolate and making ganache.
Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads - whatever your favorite candy may be, chances are it came from Chicago. For much of its history, the city churned out an astonishing one third of all candy produced in the United States. Some of the biggest names in the industry were based in Chicago: Curtiss, Brach, Tootsie Roll, Leaf, Wrigley, and Mars. Along with these giants were smaller, family-based companies with devoted followings, such as fundraising specialist World's Finest Chocolate and the Ferrara Pan Candy Company, maker of Red Hots and Jaw Breakers. At its peak, the Chicago candy industry boasted more than 100 companies employing some 25,000 Chicagoans. This fascinating photographic history travels through more than 150 years of the candy tradeand explores its role in the growth and development of the city. Packed with vintage images of stores, factories, and advertisements, this mouth-watering book reveals how Chicago candy makers created strong bonds between people and their favorite treats.
This vintage book contains a collection of old-time recipes for making sweets, candies, and fudges at home. From bon-bons to candied flowers, this volume has a range of recipes that will help you get creative with your confectionery making at home. “Home-Made Sweets, Candies and Fudge - How to Make Them” would make for a fantastic addition to culinary collections and is not to be missed by sweet-toothed readers. Contents include: “Precautions”, “Alohla Penuche”, “Bon-bons”, “Bon-bons au Grillage”, “Boules au Maraschino”, “Brazil Beans”, “Brown Betty”, “Bumble Bees”, “Burnt Almonds”, “Butterscotch”, “Buttered Walnuts”, “Candied Angelica”, “Candied Flowers”, “Candy Pulling”, etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing this book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on confectionery.
From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Each festive project celebrates the season and offers inspiring craft ideas using sweets both homemade and store bought.
Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".
What's better than dessert? Dessert on a stick! And now kids can get in on the fun with these scrumdiddlyumptious dessert recipes! Whether it's cake pops or candied fruit, this book offers a variety of treats to satisfy everyone's sweet tooth such as Mini Boston Cream Pies, Fudge Blasted Brownie Bites, Gooey Caramel Candy Apples, and Deep Freeze Chocolate Bananas. With full-colour photos and step-by-step instructions, this book is guaranteed fun for the whole family.
Simple Sweets: A Classic Homemade Sweets Pocket Recipe Book Third Edition ★ Learn How to Make All The Best Homemade, Traditional, Classic and Retro Sweets With These Sweet & Simple Recipes! ♥ Quick and simple tried and trusted recipes, with clear and concise instructions to allthe most well loved classic, traditional and retro sweets, toffees and homemade candy confectionery treats, together with suggestions for making your own creative varieties. Collected in a small, practical, handy, pocket sized cookbook, for you and your family, or to give as a sweet, nostalgic, sentimental, thoughtful gift to a beloved home cook.
In Sweets, Tim Richardson takes us on a magical confectionery tour, letting his personal passion fuel the narrative of candy's rich and unusual history. Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus. "For anyone with a sweet tooth, Sweets is manna...This history of candy is full of delights."-New York Times Book Review "Sweets is an informative, entertaining grab-bag of personal opinion, anecdote and culinary history." -Los Angeles Times