In ancient times people used to eat something resembling candy as indicated by excavations. Pictures and written records in Egypt depict sweets and the procedures to make them. In those days, honey was used as a sweetener as refining of sugar was not known to them.
In Orient, almost all the tribes had their candy maker and secret recipes. Almonds, honey and figs were generally used for making candy. An ancient Roman recipe involved boiling of nut meats and cooked with honey. This is then peppered and sprinkled with ground sesame softened with honey.
In Europe, no one thought of making candy as such, however, sweet syrup was used to improve the taste of medicines. In 17th century, when large quantities of sugar became available in Europe, candy-making became an art.
The French used fruits in candies among other recipes. A nut-and sugar-syrup sweetmeat called ‘prawlings’ is an example of such sort. This might have been the predecessor or the famous New Orleans pralines.
In colonial days, and even later molasses, maple sugar and honey were used in homemade sweet-meats. Iris root and ginger ‘varnished’ apples were used in the homes of our forefathers, to make rock candies.
Manufacture of candy required a sweet base which may include cane and beet sugars combined with corn syrup, corn starch, corn sugar, honey, mollases and maple sugar. To this, chocolate, fruits, nuts, eggs, milk, a variety of mild products along with flavours and colours are added.
