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PICTURE =)

TYPE OF CANDY

• bulk candy
• bubble chewing gum
• candy cigarettes and cigars
• candy drops
• candy stick
• caramel
• chewy candy
• dark chocolate
• milk chocolate
• white chocolate
• coconut candy
• cough drops
• gummy candy
• hard candy
• hot candy
• jaw bakers
• jelly candy
• jewelry candy
• juju candy
• kosher
• lollipop and etc

THE HISTORY ABOUT CANDY

Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient. The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum,  and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

Physically, candy is characterized by the use of a significant amount of sugar, or, in the case of sugar-free candies, by the presence of sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert in another

Between the sixth and fourth centuries BC, the Persians, followed by the Greeks, discovered the people in India and their "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture. Sugarcane is indigenous to tropical South and Southeast Asia, while the word sugar is derived from the Sanskrit word Saccharum. Pieces of sugar were produced by boiling sugarcane juice in ancient India and consumed as Khanda, dubbed as the original candy.

Before sugar was readily available, candy was based on honey. Honey was used in Ancient China, Middle East, Egypt, Greece and the Roman Empire to coat fruits and flowers to preserve them or to create forms of candy. Candy is still served in this form today, though now it is more typically seen as a type of garnish.

Candy was originally a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the most wealthy at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of 'candies' at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar.

The Middle English word candy began to be used in the late 13th century.

In the United States

The first candy came to America in the early eighteenth century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy, made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich.In contrast, since 1979 the world has produced more sugar than can be sold, making it very attainable and cheap.

The candy business underwent a drastic change in the 1830's when technological advances and the availability of sugar opened up the market. The new market was not only for the enjoyment of the rich but also for the pleasure of the working class as well. There was also an increasing market for children. Confectioners were no longer the venue for the wealthy and high class but for children as well. While some fine confectioners remained, the candy store became a staple of the child of the American working class. Penny candies epitomized this transformation of candy.Penny candy became the first material good that children spent their own money on. For this reason candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating.

In 1847, the invention of the candy press (also known as a toy machine) made it possible to produce multiple shapes and sizes of candy at once. In 1851, confectioners began to use a revolving steam pan to assist in boiling sugar. This transformation meant that the candy maker was no longer required to continuously stir the boiling sugar. The heat from the surface of the pan was also much more evenly distributed and made it less likely the sugar would burn. These innovations made it possible for only one or two people to successfully run a candy business.

info from wiki

how to make a candy bars

 

CANDY BARS

Ingredients:

• 1 lb block of soft caramel
• 1 lb chocolate or chocolate-flavored candy coating
• 1.5 cups crisped rice cereal

Preparation:

1. Cut the caramel into small bars about 3 inches long and 1 inch wide. Place the bars on a baking sheet lined with foil that has been sprayed with nonstick cooking spray, and refrigerate the bars until they are firm.
2. Melt the chocolate or candy coating in a medium bowl the microwave, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted and smooth, stir in the crisped rice cereal.
3. Take one caramel bar and dip it into the chocolate mixture. I find it works best to lay it in the bowl and sort of spoon the chocolate and crisped rice over it, since the chocolate mixture is so chunky. Once the caramel is covered with chocolate and crispies, replace it on the foil-lined baking sheet.
4. Repeat with remaining caramel and chocolate. You will probably have some of the chocolate left over. If you'd like, you can drop this in spoonfuls onto a baking sheet to make clusters, or spread it thin and break it apart once set to make bark.
5. Refrigerate the bars to set the chocolate, for about 30 minutes. These bars should be served at room temperature for best taste and texture, so that the caramel is soft and supple. Keep Million Dollar Bars in an airtight container in the refrigerator for up to one week.

how to make a candy

BIL	INGREDIENT
1.	1 cup granulated sugar
2.	2/3 cup light corn syrup
3.	1/3 cup salted butter
4.	2 1/2 cups confectioners' sugar, sifted
5.	1/3 cup powdered milk
6.	1 teaspoon vanilla
7.	red and yellow food coloring

   

Procedures

1. In a medium sized bowl, combine the sifted confectioners' sugar and powdered milk. Set to the side.
2. In a medium saucepan, combine the granulated sugar, corn syrup and butter. Bring to a boil on high heat, stirring constantly. Once it reaches the boiling point, reduce heat to medium and continue stirring for about 5 minutes, stirring occasionally. Stir in the vanilla extract and remove from heat.
3. Add the confectioners' sugar and powdered milk mixture to the wet ingredients; stir well until the mixture is thoroughly incorporated and smooth.
4. Let the dough cool until it is firm enough to handle, about 30 minutes to an hour (I just let it cool in the saucepan).
5. Divide the dough into three equal parts and set each third into a separate bowl. Add 2 to 3 drops of yellow food coloring to one dish, one drop of red and two drops of yellow to another dish, and leave the remaining dish uncolored. Knead the dough to which you have added food coloring until the color is even (you may want to use gloves to ensure that you don't stain yourself). If the dough is feeling very soft or sticky, you may want to chill the dough for about 20 minutes in the refrigerator before proceeding with the next steps.
6. On top of a sheet of waxed paper or parchment paper, use your hands to roll each color of dough into a long, slender rope. You can roll it out to your desired thickness: for larger candies, make each rope thicker; for smaller candies, make each rope thinner.
7. Line the three ropes of dough together: white, orange, and yellow. To ensure that they will stick together, lay a piece of waxed paper on top and give them a very gentle rolling with a rolling pin. You just want to adhere them, not to flatten them.
8. Using a very sharp knife, cut the dough into triangles. Keep a damp cloth nearby so that you can wipe off the knife if it begins to get a candy residue. This method will result in half a batch of traditionally colored candy corn and half a batch with yellow tips (it's OK—they taste the same). Let the finished kernels sit for an hour or two (do not stack them on top of one another as they will stick together!) to become firm.