Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable by Anita Chu

sugar to achieve the desired flavor.
    Serving Suggestions:
    Wrap butterscotch candies in foil or wax paper and place in the candy dish along with other old-fashioned favorites, such as English toffee .
    Candy-Making Notes:
    Instead of pouring the whole mixture into a pan and scoring it into pieces, you can pour it into molds or drop spoonfuls of the hot butterscotch onto sheets; they will form flat, round drops.
    Recipe:
    1 cup light brown sugar
    1 cup sugar
    2 teaspoons white vinegar
    1 pinch salt
    ¼ cup unsalted butter
    ½ teaspoon vanilla extract
    1.
Line an 11-by-17-inch baking sheet with foil andgrease well, or line with a silicone baking mat.
    2.
Combine the sugars, ½ cup water, vinegar, and salt in a saucepan. Bring to a boil over medium-high heat.
    3.
When the temperature of the mixture reaches 230°F, add the butter and carefully stir to combine.
    4.
Continue cooking mixture until it reaches 270°F.
    5.
Remove from heat immediately and stir in vanilla.
    6.
Pour mixture onto the baking sheet. Let it cool slightly before using a sharp knife to score into squares.
    7.
Let cool completely before breaking into pieces.
    Yield:
    About 60 pieces
    Storage:
    Store in an airtight container for up to 1 week.

CANDY CANES
    General Description:
    These peppermint-flavored, brilliantly striped candies are hung on Christmas trees, tucked into stockings, and tied to presents . Candy canes are made of layersof variously colored hard candy rolled together and formed into a curved shape. They are usually red and white, although other color combinations can be found. Candy canes are most prevalent in North America and Europe during the holiday season.
    History:
    Several interesting stories surround the creation of candy canes. The most plausible say that in 1670 a choirmaster of the Cologne Cathedral in Germany handed out sugar candy to the children in his choir to keep them quiet during the Christmas service. He curved the sugar sticks into the shape of a shepherd’s crook in honor of the holiday; the practice then spread throughout Europe and to colonial America. Originally, candy canes were pure white. The distinctive red and white striping and peppermint flavor were added in the early 1900s.
    Serving Suggestions:
    Candy canes are the quintessential Christmas decoration, especially when they are handmade. Crushed candy canes can be used like peppermints in other desserts: Sprinkle them over ice cream or on top of cakes and cookies. Along with gumdrops and chocolate bars , candy canes commonly decorate gingerbread houses.
    Candy-Making Notes:
    Twisting hot sugar is something best left to commercial candy makers. This recipe for old-fashionedcandy canes is easily made at home since the dough is easy to twist at room temperature.

Candy Cane Twists
    ½ cup unsalted butter, room temperature
    1 tablespoon heavy cream
    3½ to 4½ cups confectioners’ sugar
    ¼ teaspoon peppermint extract or 1 drop peppermint oil
    Few drops red food coloring
    1 to 2 tablespoons corn syrup
    1.
Line a baking sheet with parchment paper.
    2.
In a stand mixer with the paddle attachment, beat the butter and cream until smooth.
    3.
Add confectioners’ sugar 1 cup at a time, and beat until it forms a smooth dough. Add the peppermint extract and beat to combine.
    4.
Divide the dough into two portions. Add red food coloring to one portion.
    5.
If the dough seems too firm, add 1 to 2 tablespoons of corn syrup to keep it pliable.
    6.
Pinch off pieces of dough from each portion and roll them into long ropes about ½-inch thick. Layer a red piece on top of a white piece and twist together a few times to create a striped effect.
    7.
Trim the ropes to desired length. Place on the baking sheet to set overnight before serving.
    Yield:
    About 20 candy cane twists
    Storage:
    Store in an airtight container in a cool, dry place for up to 1 week.

36a. candy corn
    36b. Indian corn
    36c. reindeer corn
    36d. cupid corn

CANDY CORN
    General Description:
    These little