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Sweet tooth leads to candy book ; Ever wonder about the history of chocolate, chewing gum, or other confections? One British author shares what he knows about this sweetly enticing topic
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Sweet tooth leads to candy book ; Ever wonder about the history of chocolate, chewing gum, or other confections? One British author shares what he knows about this sweetly enticing topic
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Sweet tooth leads to candy book ; Ever wonder about the history of chocolate, chewing gum, or other confections? One British author shares what he knows about this sweetly enticing topic
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Newspaper Article
Sweet tooth leads to candy book ; Ever wonder about the history of chocolate, chewing gum, or other confections? One British author shares what he knows about this sweetly enticing topic
2002
Overview
[Tim Richardson]'s book explains how fruit chews and licorice, chocolate and gummy bears came to be - sometimes in extraordinary detail. It's best read with a candy bar or at least a Tic Tac nearby. Peel the fruit in large strips, using only the zest and white peel. If the white is very thick, trim it down a little. Put the peel in a pan, cover with cold water, and simmer for 30 minutes. Drain, cover with cold water, and simmer until tender. Drain and cut the peel into small strips, about 1/4-inch wide and 2 inches long. Oil a rectangular (jelly-roll) pan. Put the butter and sugar in a 3- to 4-quart heavy pot and place over moderate heat, stirring as the sugar dissolves and the mixture comes to a boil. Wash down the sides of the pot with a pastry brush dipped in cold water. Boil slowly over moderate heat until it reaches the hard-crack stage (290 degrees F.), stirring gently and touching the pan's sides only if mixture starts to scorch.
Publisher
The Christian Science Publishing Society (d/b/a \"The Christian Science Monitor\"), trusteeship under the laws of the Commonwealth of Massachusetts
Subject
