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Food History: An Ongoing Series Making and Learning About Candy Through History

In this ongoing series, we will be making candy from all eras and highlighting the history behind the candies we love.
1530 total reviews for this teacher
1 review for this class
Completed by 11 learners
85 minutes
per class
Once per week
every week
year olds
learners per class
per learner - per class

How does an "Ongoing" course work?

Meets on a weekly schedule, join any week, no need to catch up on previous material
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Automatic payment every Sunday, cancel any time
Great for clubs and for practicing skills

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Class Experience

I have been making candy since I was a kid. It brings great joy to teach these centuries-old skills to the next generation. All of the facts regarding the history of the candy is thoughtfully researched and references of the facts will be provided.
Please note that sometimes I must post two version of the the recipe to accommodate vegan learners. Sometimes ingredients can be substituted one-by-one and other times that will not work. Make sure to read the supply list thoroughly and message me if you have any questions. Candy Canes 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 tsp. cream of tartar 1 tsp. peppermint extract 1 tsp. red food coloring Citric acid (optional) 1 medium pot Oven at lowest setting 1 candy or instant-read thermometer Spoon Scissors 2 baking sheets PAM spray or silicone mats Food-safe gloves (MUST HAVE) Here is a great set of gloves for candy making (not a sponsor): Southern Divinity 2 1⁄2 cups sugar 1⁄2 cup light corn syrup 1⁄2 cup water 1⁄4 teaspoon salt 2 egg whites (or same amount of aquafaba with 1/4 tsp cream of tartar) 1 teaspoon vanilla 1⁄2 cup chopped pecans (optional) and/or 1/2 cup cherries (optional) Medium saucepan Candy thermometer Small bowl of cold water Spatula Medium to large mixing bowl Electric mixer Waxed paper or silicone mat Byzantium (now Constantinople) Halva 2 cups granulated sugar ½ vanilla bean, scraped (or 1 tsp vanilla extract) Zest of 1 lemon 1 ½ cups tahini (this is made of sesame seeds) Pinch kosher salt 8" x 8" baking pan Parchment paper Medium saucepan Medium mixing bowl Electric mixer Heat-proof spatula Candy thermometer Glass of cold water Sucra la Creme 1 and 1/2 cups (360ml) heavy cream 1 and 1/2 cups (300g | 10.6oz) granulated sugar 2 and 1/4 cups (450g | 15.9oz) light brown sugar 3 tbsp (45g | 1.6oz) butter 1 tsp pure vanilla extract, (store-bought or homemade) 1/2 tsp salt (I use Himalayan salt) Loaf pan Butter or oil Parchment paper Large saucepan Candy thermometer Electric mixer Chewing Gum 100g (½ cup + 1 tbsp) Gum Base 100g (¼ cup + 2 tbsp + 2 tsp) Glucose DE42 Syrup 85g (5 tbsp + 2 tsp) Glucose DE42 Powder 15g (1 tbsp) Water 1 Dram Bubble Gum Flavor Drops 4g (¾ tsp) Vegetable Oil 300g (2 cups) Powdered Sugar 5 drops Red Food Coloring Malted Milk Balls White chocolate chips, 10 oz Malted milk powder (King Arthur or Briess), 5 tbsp Pilsner DME (dehydrated malt extract, available at your local homebrew shop) , 2 tbsp Salt (flaked), 1 tsp Unsweetened cocoa powder, 1 tsp Crushed meringue cookies, 1 cup Dark chocolate melting chips, 8 oz (for dipping) Medium bowl Microwave-safe bowl Parchment paper or silicone mat Baking sheet Space in the freezer
1 hour 25 minutes per week in class, and maybe some time outside of class.
Learners will be using hot cookware and boiling sugar every class (and sometimes a knife). I ask that a parent or guardian be present for all classes so that we can minimize the risk of injury. Safety tips will also be given at the beginning of every session.

Some recipes include items that your learner may be allergic to or goes against their beliefs. Some cases would include peanuts (allergies) or honey (non-vegan). I try to write ingredients out with all these things in mind and provide alternatives where needed. If you see a recipe that includes ingredients that are not suitable for your learner's diet please reach out to me and I can assist in providing further alterations that would work for the recipe.
Sources for the short presentations come from several food historians:
Mason, Laura. Sweets and Candy: A Global History (Edible). Published by Reaktion Books, 2018.
Richardson, Tim. Sweets: A History of Candy. Bloomsbury Publishing USA, 2002
Kimmerle, Beth. Candy: The Sweet History. Collectors Press, Incorporated, 2004
The recipes for this class are based on historic texts found here:
Ketcham Wheatan, Barbara. Harvard’s Schlesinger Library historic texts in relations to food and recipes:


Lives in the United States
Scientist who is enthusiastic about STEM
1530 total reviews
1203 completed classes

About Me

Hello! am a scientist and adventurer. I have a Masters degree in Animal Science with minors in Chemistry and Fish & Wildlife. I started my journey investigating sheep and goats, went on to study shrimp and zooplankton, and have many years of... 
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