Croccante: Italian Almond Candy Made into Tart Molds

Croccante: Italian Almond Candy Made into Tart Molds

Croquant is a French almond-caramelized sugar and lovely crispy confection that is eaten by itself or used in all sorts of sweet applications. Croquant is simply a mixture of almonds and sugar. I use chopped almonds for this, and this is different from the common 

Dakota Caramels

Dakota Caramels

Looking for a simple, straight forward caramel candy – but richly flavored? These caramels are flavored with molasses and brown sugar, and the recipe comes from the Rumford Complete Cookbook by Lily Haxworth Wallace, 1927. The recipe is missing from the updated 1929 version of 

Confectionery Centerpieces (Pièces Montées – Confiserie)

Confectionery Centerpieces (Pièces Montées – Confiserie)

Everyone’s favorite stop at the dessert table or the focal point at a formal dinner is the showpiece. And the traditional pièce montée has been around a very long time. In 1864, the Parkinson’s confectionery family talked about creating gum paste vases, nougat baskets, and spun sugar 

Old Time Candy Favorites

Old Time Candy Favorites

I just posted links to favorite old time candy that have been discontinued for various reasons by their manufacturers. Let’s see if you remember any of these: Bar None Clove Gum Marathon Bars Carefree Sugarless Gum Reggie Bars Tart n Tiny Wonka Bars I also 

College Fudge: Vassar, Smith College, and Wellesley

College Fudge: Vassar, Smith College, and Wellesley

The chocolate themed cookbook from 1909, Chocolate and Cocoa Recipes, by Miss Parloa has many great recipes all revolving around chocolate products such as chocolate blocks, cocoa powder, baker’s chocolate squares, and German sweet chocolate. The book also contains Home Made Candy Recipes by Mrs.