Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (93 page)

History:

Pretzels are believed to have been invented by a monk as treats to reward church-going children; the crossed arms of the pretzel resemble arms at prayer. Covered in chocolate, they have become a holiday favorite in North America, alongside yogurt-dipped pretzels and chocolate-dipped Oreos.

Serving Suggestions:

Chocolate-dipped pretzels are especially popular at Christmastime. Dip pretzels in white chocolate and coat with red and green sprinkles for a festive treat.

Candy-Making Notes:

The thinner, traditionally shaped pretzels work better than thick pretzels.

Recipe:

1.
Line a baking sheet with parchment or wax paper.

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

3.
Place pretzels in the chocolate and stir to coat.

4.
Let excess chocolate run off before placing dipped pretzels on the baking sheet.

5.
Let chocolate set before serving, dipping in a contrasting chocolate, or drizzling with more chocolate. Add sprinkles before the chocolate sets.

Yield:

About 40 pretzels

Storage:

Store at room temperature for up to 3 days.

General Description:

Proving the adage that everything is better with chocolate, this fondue is the ultimate do-it-yourself sweet
. Eating chocolate fondue is a natural party activity that lets eager participants dip fruit, pieces of cake,
and other tidbits into a pot of warm melted chocolate. Fondue parties were in vogue in America during the 1960s and ’70s. This surprisingly simple dessert seems to be making a comeback: It’s time to dust off the old fondue sets.

History:

The original cheese fondue originated in Switzerland. It was a simple peasant dish that utilized leftover bits of cheese and bread, turning them into a hearty meal. This evolved into more elaborate concoctions that combined cheese, wine, eggs, and spices. Legend has it that chocolate fondue was invented in the 1960s at the Chalet Suisse restaurant in New York City. It was made with Toblerone, the Swiss chocolate bar, which had just been invented. In an attempt to promote this new candy, the restaurant started a sweet fondue fad.

Serving Suggestions:

Some of the traditional “dippers” for chocolate fondue include strawberries, bananas, and orange slices, marshmallows, small cubes of pound cake or angel food cake, meringues, macaroons, ladyfingers, and biscotti. You can serve several pots of fondue with different kinds of chocolate so guests can compare flavors.

Candy-Making Notes:

Although a fondue pot is designed to keep fondue warm and present it attractively, it is not necessary to use one. You can simply serve fondue in the same pot you made it in. A heavy, sturdy saucepan is less likely
to burn the chocolate and will retain heat longer. If the fondue starts to cool and set, simply place it back over the stove for a few minutes.

Recipe:

1.
Place cream in a saucepan over medium heat until it starts to boil.

2.
Add chocolate stir until it is melted. Remove from heat and stir in Grand Marnier.