Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (100 page)

1.
Pour oil into a large metal pot that has a handle and tight-fitting lid. Cook over medium heat until the oil becomes hot.

2.
Add the popcorn and cover it with the lid. Heat until the popcorn begins to pop, about 1 to 2 minutes. Remove the lid and add the sugar and salt. Replace the lid and continue cooking, shaking the pot constantly to ensure that the popcorn does not burn. Open the lid slightly to let steam escape.

3.
Once the popping has slowed down, remove pot from heat and pour popcorn into a bowl.

Yield:

About 3 cups kettle corn

Storage:

Popcorn is best eaten fresh, but you can store in an airtight container for up to 3 days.

General Description:

For
fondant
with less fuss, this version of the classic candy can be made in minutes
. No-cook fondant
combines confectioners’ sugar and butter in slightly different proportions to yield a creamy fondant that is easy to work with. Just like classic
fondant
, this no-cook sweet can be used as the base for a wide array of beautiful and tasty candies.

History:

No-cook fondant is similar to simple buttercream, also known as
American buttercream
. The combination of confectioners’ sugar and butter produces a creamy, sweet icing that can be used like the classic buttercreams made with cooked eggs and sugar. With a little less butter, the same mixture of ingredients produces a smooth paste similar to classic
fondant
.

Serving Suggestions:

Lemon-almond bonbons
,
violet creams
,
maple-walnut creams
, and
vanilla opera creams
can be made with no-cook fondant; add liquid flavorings or food coloring to the mixture in step 1.

Candy-Making Notes:

Try both versions of fondant to see which you prefer; there are differences in texture and taste. Add the confectioners’ sugar slowly and make sure it is fully mixed to prevent pockets of unincorporated sugar.

Recipe:

1.
In a stand mixer with the paddle attachment, beat the butter and cream until smooth.

2.
Add the confectioners’ sugar 1 cup at a time. Beat until it forms a smooth dough.

3.
Add corn syrup, vanilla, and salt, and beat to combine.

4.
You can use the fondant now or scrape it into a container for later use.

Yield:

About 4 cups of fondant

Storage:

Refrigerate in an airtight container for up to 1 month.

Variation:

Fondant Cream Mints

Fondant flavored with peppermint makes a wonderful soft mint; it can also be the center of a delicious
peppermint patty
. Add 2 drops of peppermint oil to the mixture in step 1. Press small balls of the finished mixture and press into candy molds.

Double Chocolate Creams

Mix in 2 ounces of melted chocolate (step 2). Form small balls of fondant, and use a toothpick to dip them into tempered chocolate or chocolate coating.