Jewish Candy
Homemade candies are traditional on Purim and Passover. Most other candy is now storebought but, as with other foods, Jews have been instrumental in popularizing their favorite candies.
Making candy is easy. You will need a heavy-based pan. The ideal pan is a solid, unlined copper basin which is also good for making jelly and preserves. Such a pan is expensive, but if you make a lot of candy and preserves it is worth buying, as your sugar will never burn. A candy thermometer—a very inexpensive item—is also essential for some candies.
Finally, and most important, when sugar is boiled to very high temperatures, it can be dangerous; if it falls on your skin it will stick to it, so be very careful not to spill any. Keep small children out of the kitchen when making boiled candies. Do not refrigerate candies, as they will pick up moisture from the air in the refrigerator and go soggy. Store them in airtight containers, such as cookie tins or jars.
Making candy is easy. You will need a heavy-based pan. The ideal pan is a solid, unlined copper basin which is also good for making jelly and preserves. Such a pan is expensive, but if you make a lot of candy and preserves it is worth buying, as your sugar will never burn. A candy thermometer—a very inexpensive item—is also essential for some candies.
Finally, and most important, when sugar is boiled to very high temperatures, it can be dangerous; if it falls on your skin it will stick to it, so be very careful not to spill any. Keep small children out of the kitchen when making boiled candies. Do not refrigerate candies, as they will pick up moisture from the air in the refrigerator and go soggy. Store them in airtight containers, such as cookie tins or jars.
