Hard Candy & Lollipops
Monday, January 15, 2007
I have too much candy and at one review a day I’m never going to get to it all.
And if I review more than one a day, well, I’m just not going to have enough time for anything else.
So here it is, a “Short & Sweet” review of a buncha stuff Japanese stuff:
High Concentration Milk Candy (made by UHA) -are little hard candies, kind of like a hard toffee. They taste distinctly of milk and are very sweet. They’re also rather satisfying without being too sticky. I’m sure there’s some high calcium content in there but the wrapper was all in Japanese.
Cubyrop (made by Bourbon) - oh they’re such cute candies! Little fruit flavored hard candies in Strawberry, Pineapple, Orange, Peach, Lemon, Muscat and Grape. Some flavors were very tasty, but I didn’t care much for the peach, which was a rather difficult flavor to distinguish from the orange. Lots of vitamin C.
They came in little wrappers that held two little candy cubes. They were completely random, so you’d never know when you were going to get a muscat and grape together.
Look Nut ala Mode (made by Fujiya) is a strange little tray of chocolates in a box with a wide, envelope-like flap. Great for sharing, they’re pretty and of descent quality even for less than $2.00.
It took me quite a while to realize that there were four different nut flavors ... not that each chocolate contained all flavors. I have no idea, beyond the rather green pistachio one which was which. I enjoyed all of them except for the macadamia, which seemed more coconutty.
Friday, January 12, 2007
I’m a big lollipop fan. (No, not that I like big lollipops.) My favorite cheapo lollipop is the Orange Tootsie Pop (though I enjoyed the Limited Edition Tropical flavors last year, too). Blow Pops aren’t quite as good, mostly because the gum isn’t candy and they don’t come in orange.
While wasting time at the Pittsburgh Airport, I found these Blow Pop Minis. They herald, “It’s a Blow Pop with NO Stick!” Hallelujah! Now adults can eat their Blow Pops without being branded Rejuveniles.
While they say they’re Blow Pops without sticks, they’re also without mass. They’re wee little candies, about the size of a smooshed garbanzo bean. And they’re mostly candy. They come in four flavors: Watermelon, Blue Razz, Cherry and Sour Apple. (No, no grape, which is a classic Blow Pop flavor.)
I talk a lot about proportions when it comes to candy. Sometimes something can be coated in too much chocolate or not have enough of a particular element. Let me just say that the blow part of the Blow Pop Minis is sadly lacking.
First, the gum is hard and tacky. Some of the time it wouldn’t even chew, just sit in the crevasses of my molars until I picked it out or ate something to dislodge it. Second, if I got the gum to chew, it was a wee amount. We’re talking the size of a BB. It would probably take six candies to make the amount of gum in one Chicklet.
These are stupid. Why not make one large enough to hold a responsible amount of gum? These little candies are probably a third of the size of a Root Beer Barrel. And you’re wondering, why not just sell them has plain old unfilled hard candies? Well, then they’d just be Charms.
The gum ends up being tough and flavorless ... rather like chewing a stamp or a piece of paper.
The candy part isn’t bad but, of course, none of the flavors are favorites of mine.
This is just a bad idea.
Wednesday, January 3, 2007
One of the most flexible things you can make out of old candy canes (or any hard candy) is candy cane sugar which can be used just like regular sugar in a variety of ways.
I made mine from a couple of humongo peppermint sticks by Spangler (each weighs 4 ounces). Two of these sticks will make 1 Cup of candy cane sugar.
There are a couple of ways to make it, I use the old fashioned method.
Put the candies into one of the ziploc bags and then into the other. Once you start pounding away the sharp pieces will cut the bag a bit and if you don’t want a powdery-sticky mess, it’s best to double bag.
Whack away. Break up the big pieces first, hitting them as best you can with the flat side of your mallet or hammer.
After breaking up the candy, dump it into a bowl. Shake the bowl gently to get the larger pieces to the top, scoop them off and return them to the plastic bag for further pulverization. Repeat until you get your candy sugar to the grind that you desire.
Break up candy canes into small pieces by hand.
Put into clean Coffee Grinder (or food processor).
Pulse grind to break up big chunks. Continue until you reach the desired consistency.
For best results:
When finished put into an airtight container. If you live in a particularly humid area keep it in the fridge to prevent it from reforming into a sticky pile.
Use single-colored candy. Multicolored candy canes (such as red and green stripes) will make for a rather muddy colored sugar once it’s pulverized.
Do not use plastic produce bags, they’re just too thin and you’ll end up with bits of plastic in your sugar.
Here you go, oodles of things to do with those leftover candy canes. (Or maybe you want to pick some up on sale.)
Use them whole:
Crush them lightly:
Use them in recipes:
So, what can you add to the list?
This was my traditional birthday cake throughout my teen years: The Peppermint Stick Layer Cake. My mother came up with it as a way to use up the remaining candy canes from Christmas but it’s a great cake to make any time of year. The whipped cream is lighter tasting and less sweet than a buttercream or sugar frosting, but you’re free to create your own adaptation with your favorite frosting recipe. When the cake is well chilled it’s almost like an ice cream cake.
I like mine as a four layer cake because it means that the ratio of whipped cream to cake is about equal.
Allow your cake layers to cool completely before assembly.
Chilling is essential to great whipped cream. I make mine using a two bowl method.
Take a large pasta pot and fill the bottom with ice and then a bit of water. Fit a mixing bowl over it (I have a lipped bowl that fits inside my pasta pot well). Make sure the ice water mixture comes up to at least 1/3 of the side of the mixing bowl.
Pour in your pint of whipping cream. Add a dash of salt.
Whip using an electric mixer or whisk well.
At about the halfway mark (when the whipped cream starts to hold its shape) start adding your crushed peppermint candy.
Continue to whip and taste as needed.
I prefer my whipped cream a little less sweet but your mileage may vary depending on how chunky your candy is and how sweet you want it. Be prepared to add between 1/4 to 1/2 cup of crushed candy. If you want it really minty, add some peppermint extract. If you want it really pink, add some red food coloring.
Once your cake layers have cooled, make sure that they are flat (cut off any mounding).
Either cut carefully or use dental floss to split each of the layers into two. (I’ve found cutting them easier if the cake is frozen.)
Place first layer on cake plate. Mound some whipped cream on layer and spread evenly.
Place next layer on top of that, repeat with as many layers as you have.
Frost top. Depending on how generous you’ve been with your whipped cream, you can also ice the sides, I kind of like being able to see all the layers without it being cut.
Dust the top with some remaining chunks of candy canes or whole starlight mints. Don’t add them until you’re ready to serve, they get a bit runny after about an hour in the whipped cream.
Chill cake if you’re not serving immediately. You can even freeze it and serve it that way.
● Use Cinnamon Candies instead of Peppermint
Sunday, December 31, 2006
Every once in a while I get a hankering for peanut brittle. But aside from buying a tin of it or making it myself, it’s not that easy to find.
Enter the Munch bar. Billed on the label as “Only 6 Simple Ingredients” it’s just a buttery hard candy studded with peanuts. In fact, there’s more peanuts in here than most brittle I’ve had. The ingredients are: peanuts, sugar, butter, corn syrup, salt and soy lecithin.
The bars aren’t that easy to find, which is a shame, because they’re a nice alternative to a chocolate bar. Kind of like a Payday. Mars actually markets it using its wholesomeness as a selling point. I like it because it’s sturdy. You can expose it to higher temperatures without it losing its shape and taste.
The candy part of the bar is sweet and crunchy, not quite toffee and more solid than the usually slightly foamy peanut brittle candy. It’s buttery and has a light salty hit. The peanut flavor is, of course, the attraction. I love peanuts. There are 6 grams of protein in this bar, and at less than 1.5 ounces, that’s a lot of protein which makes it quite filling and satisfying.
They’re an excellent summer bar and worth the work at finding them. There’s another version of this made by Planters, I’ll try to have a review of that soon.
Wednesday, December 20, 2006
We had a Secret Santa exchange at the office, and of course my Secret Santa knew my fondness for candy (who doesn’t?) and bestowed upon me a box of retro items. Inside was a string of Zotz in Apple.
I don’t know much about Zotz. They’re made in Italy and are composed of a fizzy sour powder center inside a hard candy shell. They currently come in three flavors: Cherry, Watermelon & Apple. They come in a string of four packages (though as a child I’m quite sure the strings were longer, like you could get a yard of lollipops). I also recall they came in Lemon, but I can’t find much chatter online about them.
They’re awful cute little candies. They’re pretty big as well. I have two methods for eating them. The first is to suck on them really hard. There’s a little hole or seam in one end and if you suck hard enough you can get the fizzy powder to come out. The other method is to skip that patience thing and just crunch into it, which is usually what I do.
There is a serious amount of fizzy powder inside, a lot more than I remember. The fizz is pleasant and froths up into a rather creamy fluff inside the mouth. They’re not quite as fun as I remember, the fizz was certainly plentiful, but the flavor (perhaps because it was apple) wasn’t really that compelling.
The grown up version of these are the Napoleon Lemon Sours (from Belgium), which I’ve been eating for years and have always cleaved open the candy hoping to find a huge reservoir of the fizziness (and have always been disappointed and then put another one in my mouth). There are also Japanese versions of Zotz that I’ve seen at the stores but haven’t tried yet, maybe that’s something to put on my New Year’s list.
What flavors do you remember Zotz coming in?
Monday, December 18, 2006
My sister sent me a wonderful Christmas gift, which I opened early. It was an assortment of Clear Candy from Regennas in Pennsylvania. They were adorable little red, green and yellow hard candies in different toy shapes.
My assortment did not disappoint. I was a little sad that four of them were broken beyond practical use. The group of twenty included a few duplicates and unfortunately one of the uniques, a red steamboat, was among the broken. Other shapes included a nursing cow, chicken, duck, elephant, rhinoceros, cow, tin soldier, dog, cat (with a broken ear, just like my mother’s real cat!), pig, locomotive, a wolf and finally the most enigmatic of them, an angel on a lion. All the toys are three dimensional (some, like the locomotive are kind of flat, but shaped on both sides) unlike other more common lollipops which are shaped only on one side. They all have a little base and can stand up, it might be fun to have a chess set made out of these (well, not if you live in a humid climate).
My favorite has to be the least toy-like of all of them, the wonderful green alligator (or maybe it’s a croc, it’s hard to tell).
If there’s anything bad about these, it’s that they’re so dense that it’s hard to break the more solid and prickly ones in order to eat them. The toy shapes don’t really lend themselves to sucking whole unless you’re keen on making lots of noises (I guess that’s why the lollipop versions are so popular).
The taste is like cotton candy or sunshine or love ... one of those, or maybe they’re all the same. They’re smooth, with few if any voids, delicate and soft on the tongue as they melt ever-so-slowly. All the colors are the same mellow sugar flavor. They are absolutely the best barley sugar candies I’ve had in my adult life. Some places flavor them, I like the plain sugar flavor best.
The only real detraction for me with these was the slight metallic flavor when you first start eating them. My guess is it’s either the mold or the light oil coating they have to keep them from sticking. I didn’t notice it on all of them, but when Amy also mentioned it, at least I knew I wasn’t imagining it. The other bad thing, of course, is that they’re so freakishly hard to find.
It’s sad that barley sugar candies aren’t made much any longer. I know they’re not as flashy as some of the new themed candies, and I understand the labor involved in these and the craftsmanship involved with the original molds is substantial. Regennas, in its fourth generation, only makes sweets for Christmas and Valentine’s Day and they’re all done for this year.
There’s another barley sugar candy company that I know of by Melville’s (you can order them here) which has an annoying site that plays music you can’t turn off. They have a huge variety of pops (including the excellent honey spoons).
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.