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I Want Candy: The Boston Edition
- by mswen
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- October 03, 2008
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I can't say that I have a chronic sweet tooth (give me salty any day). But I live in matrimonial bliss with someone who does, and on any given laundry day I pull handfuls of candy wrappers out from his pockets and can rattle off what's in the candy dish at the reception desk at his work. Just the other day one of the wrappers was for Crystal Light hard candy...really?! Is that the best they can do? For shame! I know, I know -- when you are cursed with the insatiable sweet tooth, you'll eat anything. But it doesn't have to be that way! There is an endless supply of fantastic candy sources to help you get your sugar high, and lots of ways you can indulge and pay homage to that great sugar cane crop. And, now, as Halloween approaches, there is no excuse not to have plenty of "the good stuff" on hand. You don't want to disappoint the neighborhood children, do you?!
The guide that started it all
Check out the New York version of this guide, by the always sugary sweet Chelsea.
Truffles (either home made or bought) make adorable party favors.
Homemade marshmallows? Insanely delicious! Imagine one of these plopped into a cup of hot chocolate?
Displaying incredible lollipops like these in containers filled with rock candy is fabulous.
Stuff cotton candy into a cute personalized box and — voila! — a totally unique and sweet favor.
Make your own Snickers bars
Sure, it seems rather complicated. But if these photos are any indication, the trouble is WORTH IT.
Milk Chocolate Feuilletine Crust
135 grams feuilletine or corn flakes or rice krispies
300 grams creamy peanut butter
155 grams milk chocolate, melted
Cream together the feuilletine and the peanut butter for about 3 minutes until it starts to turn into a paste. Add the melted milk chocolate and mix until combined. Spread this on the bottom of a half sheetpan lined with parchment and topped with a square frame.
Salted Peanut Nougat
50 grams egg whites
5 grams powdered sugar, sifted
110 grams honey
400 grams sugar
85 grams glucose
150 grams water
200 grams salted and roasted peanuts, chopped
Start by combining the sugar, glucose and water in a medium saucepan. Cook to 144C.
In the meantime, start whipping the egg whites. When they are foaming, add the sifted powdered sugar and continue whipping. Quickly heat the honey to boiling point and pout the boiling honey into the bowl where the egg whites are whipping. Continue to whip on high speed.
When the sugar reaches the desired temperature, turn the mixer speed to low and add the sugar to the egg whites pouring slowly on the side of the bowl. When all the sugar has been added, turn the mixer speed to high and continue to whip until it slightly cools. We don’t want it to completely cool because we want to be able to spread it easily.
Turn the mixer off and fold in the chopped peanuts. Spread the nougat evenly into the metal frame over the milk chocolate crust.
Milk Chocolate Bavarian
120 grams half and half
10 grams sugar
2 egg yolk
4 grams gelatin
250 grams milk chocolate, finely chopped
200 grams heavy cream, soft peaks
In a small saucepan, bring the half and half to a boil. In a separate bowl, whisk the egg yolks with the sugar. Temper the hot half and half into the egg yolks and whisk. Pour this mixture back in the pan and cook for 1 minute. Remove the pan from the heat and add the softened gelatin.
Strain the custard over the milk chocolate that we have finely chopped into a clean bowl. Let the custard melt the chocolate for a minute and then gently whisk until a cream is formed and all the chocolate has melted.
When the chocolate mixture has cooled to the touch, fold in the whipped cream. Immediatly pour the bavarian over the nougat and freeze.
Salted Caramel Cream
360 grams heavy cream
1 vanilla bean, split
90 grams sugar
120 grams egg yolks
3 grams gelatin
1 grams fleur de sel
Bring the cream and the vanilla bean to a boil. Reserve.
In the meantime, make a dry caramel with the sugar. Deglaze the cooked sugar with the heated cream. Be careful because it will bubble overif all the cream is added at once. Whisk so all crystalized sugar has dissolved. Pour this caramel over the egg yolks and whisk. Return this to the pan and cook for 1 minute.
Add the softened gelatin and strain through a fine sieve. When it is cool to the touch, pour over the milk chocolate bavarian layer and freeze.
Recipe courtesy of this amazing foodie blog
Warning: don’t visit on an empty stomach. The food photography is incredible!
Pretty pastel candies fill a simple white bag.
Fill glass vases with candies and you have an instant candy bar — perfect for a serve-yourself sweets party.
Boston's best candy stores and chocolatiers
Dairy Fresh Candies
57 Salem St, Boston, MA 02113
Two rooms packed with fresh goodies and top-notch customer service will keep you coming back again and again to this North End treasure.
Two rooms packed with fresh goodies and top-notch customer service will keep you coming back again and again to this North End treasure.
Truffles Fine Confections
800 Boylston St Ste 47, Boston, MA 02199
Known for their truffles (obviously), this store also has a great selection of sugar-free goodies (though, what’s the point?)
Known for their truffles (obviously), this store also has a great selection of sugar-free goodies (though, what’s the point?)
Phillip's Candy House
818 William T Morrissey, Dorchester, MA 02122
Delicious handmade candy in Dorchestah. I’m serious!
Delicious handmade candy in Dorchestah. I’m serious!
Hidden Sweets
25 Brattle St, Cambridge, MA 02138
Ignore the touristy knick-knacks: the candy selection here is extensive and varied.
Ignore the touristy knick-knacks: the candy selection here is extensive and varied.
Eldo Candy House
36 Harrison Avenue Boston, MA 02228
Lots and lots of random Chinese candies (this is Chinatown, after all) make this a must-visit if you’re looking for something different.
Sugar Heaven
218 Newbury St, Boston, MA 02116
This shop is literal eye candy: colorful and packed with crazy sweet treats. Nothing too gourmet here (as you might expect by its Newbury Street location) — just pure fun.
This shop is literal eye candy: colorful and packed with crazy sweet treats. Nothing too gourmet here (as you might expect by its Newbury Street location) — just pure fun.
Bon Bon
197A Massachusetts Avenue Boston, MA 02228
Sure, this place has ice cream. But what you’re here for are the truffles and over 100 candies and chocolates.
Au Chocolat
35 High St, Boston, MA 02110
This tiny shop boats some out-of-this-world chocolate, including house favorite Belgian brand Neuhaus.
This tiny shop boats some out-of-this-world chocolate, including house favorite Belgian brand Neuhaus.
Teuscher Chocolates of Switzerland
230 Newbury St, Boston, MA 02116
Sophisticated and high end, these chocloates make wonderful hostess gifts. Try their famous Champagne truffles.
Sophisticated and high end, these chocloates make wonderful hostess gifts. Try their famous Champagne truffles.
Serenade Chocolatier
720 Atlantic Ave, Boston, MA 02111
These artisanal chocolates are hand made on site.
These artisanal chocolates are hand made on site.
Reason # 1 why it wouldn't be so bad to live in San Francisco:
Miette Confiserie. Stacked floor to ceiling with apothecary jars filled with the best of the best, I can’t figure out if this old world-meets-modern candy store is more a pleasure for the eyes or the belly.
What to do with all your loot?
...Throw a chocolate party!
How easy and fun is this? Buy a mixed batch of good chocolate and chocolate-flavored candies, set them on simple little platters (the ones pictured are actually brown boxes), break out a hearty red wine, and let your guests go to town!
(Don't forget the chocolate fountain)
The Sephra Classic Chocolate Fountain (available at Target) is a MUST for any chocolate party. Set out bowls of fruit (and even salty goodies, like pretzles and potato chips!) for everyone’s dipping pleasure.
...Make a candy topiary!
Tools and Materials:
7-inch flower pot
6-inch Styrofoam ball
Styrofoam cone (18 inches tall by 6 inches wide)
18-inch-long, 3/4-inch-diameter dowel (stained)
4 to 5 bags of assorted fun-size candy bars
1 pound of twist wrapped candies
Hot-glue gun
Glue sticks
1. Place Styrofoam ball inside flower pot.
2. Force dowel through Styrofoam ball inside flower pot. Poke hole into cone.
3. Add glue to dowel and affix cone to dowel.
4. Make sure glue gun is on low setting; a high setting will crinkle wrapper.
5. Begin attaching first row of candy to bottom of cone.
6. Make sure all wrappers line up and that they extend about 1/2 inch below base of cone. Hold candy in place until it is secured to cone.
7. Start second row of candy: Apply glue toward top of wrapper, making sure there is a slight overlap between first and second row of candy (like roof shingles).
8. Continue gluing candy in rows around cone all the way to the top. When cone is completely covered with candy, fill bottom of pot with wrapped candies of your choice.
...Fill up some Halloween goody bags!
Glassine bags filled with candies in fall colors (think orange, brown, red, white) and topped with a festive cutout make fun Halloween treats.
...Make creepy edible Halloween creatures!
Make your house the favorite on the block by handing out this treat: connect marshamallows, gumdrops, and licorice with toothpicks, spear them with lollipop sticks, and place them in glassine bags tied with a ribbon at the top.
Your sugar buzz will take you all over the map
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.jpg "AlexandraF")
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Such a teas mswen… drooling over here.
.jpg "aliciak")
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I do love the look of those lollipops! I’ve always been mesmerized by watching the taffy machines on the Jersey shore and elsewhere. mmmmm I love candy!
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