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

with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.
    2.
Combine the sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
    3.
Add the corn syrup and continue cooking until the mixture reaches 230°F.
    4.
Add the butter and stir to combine. Continue cooking to 245°F.
    5.
Remove from heat and stir in salt and vanilla.
    6.
Pour mixture into prepared pan to cool and harden.
    7.
Remove the caramel block from the pan and cut into squares or other shapes using a sharp, well-oiled knife. Wrap caramels in wax papers.
    Yield:
    About 60 caramels
    Storage:
    Store in an airtight container in a cool, dry place for up to 2 weeks.

CRYSTALLIZED GINGER
    General Description:
    Ginger root is candied in a sugar syrup using the same process as candied fruit , resulting in soft, slightly chewy slices or cubes of ginger dusted in more sugar for a sparkling appearance . Because ginger—especially mature roots—can be too intense to eat raw, candying tones down the spiciness so that it can be enjoyed as a sweet.
    History:
    Ginger originated in China and spread to India and Southeast Asia; it is still an essential part of Asian cuisines. Candied ginger was likely first made in Asia, where the root is revered for its healthful properties. In Europe and North America, ginger is more commonly found in powdered form and used in sweet recipes, such as gingerbread.
    Serving Suggestions:
    Crystallized ginger is a lovely Christmastime sweet; you can present the candies as they are or dipped in tempered chocolate. Diced fine, crystallized ginger is a wonderful addition to holiday recipes that call for ginger, such as fruitcake, gingerbread, sugarplums, and truffles.
    Candy-Making Notes:
    Choose fresh, young ginger for this recipe: The roots should be firm and evenly colored. The sugar syrup that results from candying the ginger is an added bonus; you can save it to drizzle over poached fruit or ice cream or for use in recipes that call for sugar syrup.
    Recipe:
    8 ounces ginger (about 2 roots)
    2 cups sugar, plus extra for coating
    1.
Peel the ginger and cut into ⅛-inch slices.
    2.
Combine the ginger slices and sugar in a saucepan and add enough water to just cover the mixture.
    3.
Bring mixture to a boil over medium-high heat. Lower the heat until it simmers steadily.
    4.
Let the mixture simmer for 3 hours, checking occasionally to make sure it does not boil or burn.
    5.
Once the ginger is tender and almost translucent and the syrup is thick, it has been candied. Removethe ginger pieces from the syrup and place them on a wire rack set over paper towels to finish draining overnight. Save syrup if desired.
    6.
Toss the ginger slices in sugar to coat.
    Yield:
    About 1 cup crystallized ginger
    Storage:
    Store in an airtight container at room temperature. Crystallized ginger will last almost indefinitely.

DULCE DE LECHE
    General Description:
    The South American version of caramels , dulce de leche is a versatile sweet enjoyed as a syrup, spread, and candy . Dulce de leche is made by cooking milk and sugar together until the mixture caramelizes into a thick pudding. Further cooking reduces it to a firm, chewy candy with a rich, butterscotch-like flavor.
    History:
    Dulce de leche means “milk sweet” in Spanish. It is believed to have been invented in South America. The Mexican version is called cajeta and often made with a mixture of cow’s milk and goat’s milk. In Peru and Chile, it is called manjor blanco and made with similar ingredients, but the milk and sugar are cooked slowly so that it does not turn brown.
    Serving Suggestions:
    The consistency of dulce de leche depends on how long you cook the condensed milk. As a liquid sauce, it can be spooned over ice cream or drizzled over tarts. As a thicker jam, it can be spread over toast. Packed into jars, dulce de leche makes a thoughtful gift. And at its firmest, it can be cut into squares and enjoyed as a