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

triangular-shaped candies are colored in bands of yellow, orange, and white to mimic a ripe kernel of corn . Candy corn is associated with Halloween in North America and makes its appearance in large quantities as the holiday approaches.
    History:
    Candy corn was invented in the 1880s by George Renninger of the now defunct Wunderlee Candy Company. It was handmade from sugar syrup, fondant, and marshmallows . The manufacturing was taken over in 1900 by the Goelitz Candy Company, today known as the Jelly Belly Candy Company. In the United States, October 30 is National Candy Corn Day.
    Serving Suggestions:
    Halloween wouldn’t be complete without pumpkins and candycorn. Vary the colors for other holidays. You can makeIndian corn (brown, orange, and white),reindeer corn (red, green, and white), and cupid corn (red, pink, and white). Candy corn traditionalists eat each stripe of color one nibble at a time.
    Candy-Making Notes:
    When forming the ropes of dough into one piece, lightly running a rolling pin over the top will help press the colors together.
    Recipe:
    2½ cups confectioners’ sugar
    ¼ cup dry powdered milk
    ¼ teaspoon salt
    1 cup sugar
    ⅔ cup corn syrup
    ⅓ cup unsalted butter
    1 teaspoon vanilla extract
    Food coloring, if desired
    1.
Combine confectioners’ sugar, powdered milk, and salt in a bowl and set aside.
    2.
Combine sugar, corn syrup, and butter in a saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and cook for another 5 minutes, stirring occasionally.
    3.
Remove from heat and stir in vanilla extract.
    4.
Add the dry milk mixture to the saucepan, and stir to combine. Let mixture rest for a few minutes until it is cool enough to handle.
    5.
Divide dough into 3 equal parts and place each portion in a bowl. Add coloring as desired.
    6.
Knead each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.
    7.
Roll each portion into a rope about ½ inch thick.
    8.
Place the three ropes of dough next to each other to form a long rectangle. Use a rolling pin to gently press them together.
    9.
Using a sharp knife, cut the dough into triangles and place on a baking sheet. Let set for about 1 hour.
    Yield:
    About 80 pieces
    Storage:
    Store in an airtight container in a cool, dry place for up to 2 months.

CARAMELS
    General Description:
    Caramels are soft, golden brown, square or rectangular candies that taste like caramel—hence their name . It’s easy to confuse this caramel candy with caramel: Caramel is sugar that has been cooked to about 320°F, melted, and caramelized until it is very hard and has a dark brown, glassy appearance. Caramel candy, by contrast, is sugar that has been cooked with glucose and dairy products, such as milk and butter, to about 245°F, or firm ball stage. The added ingredients and lower cooking temperature give the candy its softer, more pliable texture, and its caramel flavor comes from browning of the sugar and dairy. Caramels are usually wrapped because they become sticky.
    History:
    The caramelization of sugar was developed in France in the 17th century; however, caramel candies were invented in America in the 1880s. Milton Hershey of Hershey’s Chocolates fame got his start making caramels. His first successful candy company was Lancaster Caramel Company in Pennsylvania.
    Serving Suggestions:
    Wrap caramels in wax papers and serve them in a candy dish. Try dipping them in tempered chocolate. If you like salty-sweet flavors, try fleur de sel caramels .
    Candy-Making Notes:
    Caramels are best made on a cool, dry day because humidity interferes with the candies setting up properly. If you find your caramels are too soft, they may be undercooked. You can always put the mixture into a saucepan and recook it to a higher temperature.
    Recipe:
    1 cup sugar
    1 cup heavy cream
    ¼ cup light corn syrup
    1 tablespoon unsalted butter
    ⅛ teaspoon salt
    1 tablespoon vanilla extract
    1.
Line an 8-by-8-inch baking pan