Candy Candy Candy - You Can't Get Enough Candy

Do you remember C. Howard Violet Mints and Reeds Cinnamon Candies and Red Licorice Pipes - the candy from the past? It sure takes you back. Candy is so memorable that even my neighbor, Candy Flores is named after it. And, you may have heard of Candy Peterson.

Today there are many choices at the candy stand. It is literally a big rock candy mountain. These are just a few examples: 100 Grand Bar and Mountain Bar and Tootsie Roll Migees and Honeycombed Peanuts and Bonomo's Turkish Taffy.

Although cocoa was grown as early as 1112 BC, candy almost certainly was discovered much earlier as a simple coating of honey on fruits and nuts as well as flowers and seeds. The honey not only gave them an extra sweetness, but it helped to preserve them.

In New England, candy made from molasses and maple syrup as well as marzipan (almond paste) were known in the 1600's and 1700's. Some early medicines eventually took the form of candy - marshmallows, licorice, peppermint and hard candies for example. Early American cookbooks actually include recipes for candies and other sweets like Red crisp almonds and Currant paste and candied Melon citron candied and Cream candy.

Here is a sample recipe of one:

"Apricot Leather Wash 1 package dried apricots and put them in water to soak overnight. Next morning, bring apricots and water to a boil and simmer for 5 minutes. Remove from heat and drain thoroughly. (Be sure all the water has drained off.) mash the apricots through a sieve, or belnd in a blender until smooth. Measure pulp: return it to the saucepan and add 1 part sugar to every 3 parts pulp. Bring to a boil and boil for 2 minutes, stirring constantly (at thsis tage the mixture may burn easily, so stir carefully.) Let the mixture cool for 15 minutes; then spread almost paper thin on a large piece of glass, marble slab, or aluminum cookie sheet. Form a rectangular shape. Place in a warm dry room (an attic is excellent) to dry for 1 to 2 days (it should be pliable enough to roll). Cut the leather into 3-inch squares, sprinkle with granulated sugar, and roll tightly into rolls about the size of a small pencil. Roll in granulated sugar and stroe in a tightly closed box." ---The Thirteen Colonies Cookbook, Mary Donovan et al (p. 251) [Georgia]

Try it, you will probably be surprised at how good it is.

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