Candies & Chocolate

Glossy lollipops, barley sugar, rich fudge and soft marshmallow, are based on boiled sugar syrup. Other candies are luscious filled and dipped chocolates, melting in the mouth with fondant, crisp with nuts, or sweet with liqueurs. A candied fruit, or nuts, whole or chopped and held together with ganache, and nut pastes are other alternative centers. Almond paste can be molded into centers in an array of shapes and colors, served as a candy on its own or used to fill dried fruits such as dates.

Chocolate is by far the most popular coating for candy. However, fondant is an alternative and fresh fruits dipped in fondant are agreeably tart. Less long-lasting but temptingly crisp are fruits, nuts and almond paste candies glazed in boiled sugar syrup. The coating can be clear and shiny if the syrup is boiled to the hard-crack stage, or it can be golden if boiled to a light caramel color. Full instructions for dipping candies in boiled sugar syrups are given on .