Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.
Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.
If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.
These gummy bears are softer than the store-bought variety. And they require a candy mold.
Makes about 3 dozen candies
1 box (1 3/4 ounces) powdered pectin (available in many supermarkets or hardware stores)
1/2 teaspoon baking soda
3/4 cup water
1 cup light corn syrup
1 cup granulated sugar
2 teaspoons lemon extract, or orange extract
6 to 8 drops yellow or orange food coloring (optional)
Vegetable oil for coating the molds
Superfine sugar for coating the candy
Lightly oil enough candy molds to make 36 medium-size bears. Set them aside.
Combine the pectin and baking soda in a heavy medium saucepan. Add the water and place the pan over medium heat. Stir well until the pectin is dissolved. The mixture will foam as it heats. Continue to cook, stirring constantly, until the mixture is thick, smooth, and clear, 2 to 3 minutes. Turn off the heat and cover the pan to keep the pectin warm.
Combine the corn syrup and granulated sugar in another heavy medium saucepan. Place the pan over high heat. Stir until the sugar dissolves and the mixture comes to a boil.
Clip a candy thermometer to the inside of the pan. Cook, without stirring, until the mixture reaches 260 F (hard ball). Immediately add the pectin mixture and return the syrup to a boil. Boil exactly 1 minute and remove the pan from the heat.
Add the lemon or orange flavoring, the corresponding food coloring, and mix until thoroughly incorporated. Pour the syrup into the prepared molds and set them aside at room temperature until the candy has cooled and firmed up, about 5 hours.
While the candies are still in their molds, sprinkle the tops of the candies with superfine sugar. The candy is very sticky and the sugar will allow you to handle the candies and remove them from the molds. Shake off any excess sugar and use your fingers to peel the gummy bears out of the molds. Completely cover each bear with additional superfine sugar. Shake off the excess sugar and store the candies in an airtight container at room temperature for up to 1 week.
VARIATIONS
GUMMY FRUITS Use fruit-shaped molds and substitute 2 teaspoons of the corresponding natural or artificial
fruit flavors (such as peach, strawberry, raspberry, apple, cassis, coconut, banana, and apricot)
for the lemon or orange extract. Change the food coloring accordingly.
LICORICE GUMMY CANDY Omit the orange or lemon extract and food colorings. Add 2 teaspoons natural or artificial
anise flavoring and pour the syrup into plain round molds. If desired, 4 drops of black food coloring can be added.
SOUR GUMMY CANDY Add 1/4 teaspoon citric acid to the pan with the sugar and corn syrup.
SUPER SOUR GUMMY CANDY Mix 2 teaspoons citric acid with each 1/2 cup superfine sugar used for coating the finished candy.
