Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (28 page)

2.
Melt and
temper the white chocolate
, or simply melt the chocolate.

3.
Holding strawberries by the stem, dip them into the white chocolate one at a time, covering about three-quarters of each berry.

4.
Allow excess chocolate to run off before placing each dipped strawberry on the baking sheet.

5.
While the white chocolate is setting, melt and
temper the bittersweet chocolate
, or simply melt the chocolate.

6.
When the white chocolate has set, dip strawberries into the bittersweet chocolate one side at a time, leaving a “V” of white chocolate in the center of the flat side to resemble a tuxedo.

7.
Replace strawberries on the baking sheet to set. Dip a toothpick or wooden skewer in the bittersweet chocolate and carefully draw bow ties and buttons on the white chocolate portions.

General Description:

Crunchy dried apple and pear chips are much more than just dried fruit
. Apples or pears cut in paper-thin slices and steeped in sweet sugar syrup are oven-dried to make some of the healthiest chips around. Despite their dainty appearance, fruit chips are fairly easy to make.

History:

These fruit chips are made with the same techniques used for fresh
candied fruit
. They were likely created by confectioners as a more visually appealing way to present dried fruit. Today, fruit chips are often used as adornments for desserts in fine restaurants.

Serving Suggestions:

These chips can garnish desserts, especially creamy ones, such as ice cream or puddings, since they provide crunchy contrast. But they are also healthy and satisfying snacks on their own. Dip them in cinnamon or tempered chocolate for a truly elegant confection.

Candy-Making Notes:

Apples and pears are the easiest to turn into chips because they are firm; softer fruits will not work as well. It is easiest to make wafer-thin fruit slices with a mandolin. If you don’t have one, try to cut the slices as uniformly as possible so that they will bake evenly.

Recipe:

1.
Preheat oven to 225°F. Line a few baking sheets with parchment paper or silicone baking mats.

2.
Combine sugar and 2 cups water in a saucepan and bring to a boil, making sure all the sugar has dissolved. Remove from heat and set aside.

3.
Using a sharp chef’s knife or a mandolin, slice the fruit into approximately
¹
/
₁₆
-inch slices.

4.
Soak the slices in the sugar syrup for about 10 minutes, until they are translucent.

5.
Use tongs to move slices to baking sheets, making sure they lie perfectly flat.

6.
Dry the slices in the oven for 50 minutes to 1 hour, rotating halfway through. The chips will be dry and crisp when done.