I really want to like candy apples. They are so closely associated with fall and carnivals and country fairs, they seem like a fantastic way to celebrate our local apples.
In practice they are usually disappointing. They are often died a garish red. The candy coating is either adamantine, or it sticks to your teeth and threatens to pull out your molars. And usually the fruit is so large that it cannot be eaten comfortably from the end of a stick. You have to unhinge your jaw, which compromises your ability to break the adamantine candy coating.
In theory all these problems can be solved.
Let’s talk apples. Any good eating-apple is a good candy-apple. Firm, crisp, juicy. Apples … Continue reading.
The Origins of Butterscotch. Though butterscotch is common in Scotland, the “scotch” in the name does not refer to that country. In fact “scotch” is a very old English word for an etching, or scratch. Another instance of this suffix is in “hopscotch”, the game in which children jump across etchings or chalk-marks on the ground.
Scotch is also an old style of candy. To make scotches, sugar is boiled to hard crack, then flavoured and poured onto a buttered slab or dish. Portioning the individual candies while the sugar is still hot would yield sloppy candies with stringy edges, so once the sugar is partially cooled, the candies are marked out by cutting lines partway down into the mass. … Continue reading.
The personal website of Edmonton chef Allan Suddaby
