Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (56 page)

Candy-Making Notes:

The original Tootsie Roll was flavored with orange extract for a citrus twist; add a few drops to this recipe if desired.

Recipe:

1.
Melt chocolate and butter in a bowl over a pot of simmering water, stirring occasionally.

2.
Stir in corn syrup, vanilla extract, and orange extract, and cook for 1 minute.

3.
Remove bowl from heat. Stir in the confectioners’ sugar and dry milk with a wooden spoon.

4.
Turn out mixture onto a surface lightly sprinkled with confectioners’ sugar. Knead the mixture until it becomes a stiff dough. Add up to ½ cup more confectioners’ sugar if it seems too soft to hold its shape.

5.
Divide mixture into portions, and form each portion into a long, thin roll. Cut rolls into small pieces with scissors and wrap in wax papers.

Yield:

About 40 chewy chocolate rolls

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

General Description:

Much of Asia has a fondness for mild, milk-flavored candies, and China’s version is a beloved classic.
Called White Rabbit Creamy Candy, this little white confection is a cross between taffy and Tootsie Rolls, with a firm consistency that gradually softens to a pleasant chewiness in the mouth. The sweet, lightly vanilla flavor and lack of artificial ingredients or flavorings make this a popular choice for parents to give their children.

History:

Milk-flavored candies are popular in many parts of Asia, including China, Japan, and Korea. Part of their appeal may come from the simplicity and pureness associated with milk; candies that are “milk flavor” are considered healthier than other sweets. White Rabbit Creamy Candy was invented by Aipixi Candy Factory in China in 1943. Its iconic rabbit icon and name have made it one of China’s most popular sweets both at home and abroad.

Serving Suggestions:

These treats are often given out at Chinese New Year or served in candy dishes for guests.

Candy-Making Notes:

Asian milk candies are traditionally wrapped in tasteless, edible rice paper that dissolves in the mouth.

Recipe:

1.
Coat a marble slab or baking sheet with cooking spray. Lightly spray a pair of kitchen shears. Have wax papers ready for wrapping the candy.

2.
Combine sugar, corn syrup, milk, and butter in a saucepan.

3.
Cook over medium heat, stirring constantly, until sugar is dissolved.

4.
Continue cooking to 250°F, hard ball stage, without stirring.

5.
Remove from heat. Turn out onto the prepared surface and let cool to room temperature. Turn the mass over a few times so it cools evenly.