June is National Candy Month – Yum!

candyAmericans love their candy!  On average, we eat 25 pounds of candy per person, per year.  So, where did candy come from?

The word ‘candy’ comes from the Arabic “qandi”, meaning something made from sugar – and the principal ingredient in candy is sugar.   Before sugar was readily available, honey was the main ingredient.  Honey was used by the Egyptians, Greeks and Romans to coat fruits, flowers, and the seeds or stems of plants to preserve them as future ingredients.  During the Middle Ages, sweets were used as a medical treatment for digestive troubles and to mask the bad taste of other medicines.  Today’s cough drops and peppermint sticks are descended from this tradition.

The first candy came from Britain and France to the United States in the early eighteenth century.  Only a few colonists were proficient in sugar work, so only the rich were able to enjoy this confection.  By the 1830s, technology and the abundance of sugar opened up the candy market for all to enjoy.  In 1847, the candy press was invented which allowed for mass production.

Candy was generally sold unwrapped from carts in the street, where it was exposed to dirt and insects.  After the polio outbreak in 1916, candy was only sold in upscale candy stores in glass jars.  By 1925, wax paper, foil and cellophane were imported from France by DuPont, allowing candy to be packaged without human touch.

If you’d like to make your own candy, the Cheshire Library has a nice assortment of books located downstairs in the Reference department in the 641.853 section.  Some titles are:

The Sweet Book of Candy Making by Elizabeth LaBau

Handcrafted Candy Bars by Susie Norris

The Complete Step-by-Step guide to making sweets, candy and chocolates by Claire Ptak

Truffles, Candies and Confections by Carole Bloom

You can also enjoy some adult mysteries with a candy theme:

Candy Cane Murder by Joanne Fluke

Sucker Punch (A Candy Shop Mystery) by Sammi Carter

Goody Goody Gunshots (A Candy Shop Mystery) by Sammi Carter

Peppermint Twisted (A Candy Shop Mystery) by Sammi Carter

Chocolate Dipped Death (A Candy Shop Mystery) by Sammi Carter

And for the children who want to learn a little bit more about candy:

Sweet! The Delicious Story of Candy by Ann Love

The Hershey’s Milk Chocolate Fractions Book by Jerry Pallotta

Chocolate by Hershey by Betty Buford

Best Cookbooks of 2013


This was the year of the cookbooks!  There were so many great cookbooks, it was hard to pick just a few.  Below are just some of the best of the year.


Pok Pok by Andy Ricker and JJ Goode – Thai

The Tuscan Sun Cookbook by Frances Mayes and Edward Mayes

Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Pati’s Mexican Table by Pati Jinich

Banh Mi: Authentic Vietnamese Sandwiches by Jacqueline Pham

The Little Paris Kitchen by Rachel Khoo


100 Grilling Recipes You Can’t Live Withoutby Cheryl and Bill Jamison

Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie

Gramercy Tavern by Michael Anthony and Dorothy Kalins

Gluten-Free Girl Every Day by Shaunan James Ahern

The Baby & Toddler Cookbook by Karen Ansel

Stealth Health Lunches Kids Love by Tracy Griffith


Four & Twenty Blackbirds Pie Book by Emily & Melissa Elsen

The Sweet Book of Candy Making by Elizabeth LaBau

Bake It Like You Mean It by Gesine Bullock-Prado

Pierre Herme’s Pastries by Pierre Herme

Cupcakes & Parties by Jennifer Shea

Paleo Desserts by Jane Barthelemy

The Unusual:

The Craft Beer Cookbookby Jacquelyn Dodd

Meals In A Jar by Julie Canquille

Beyond Bacon by Stacy Toth & Matthew McCarry

Smoke:  New Firewood Cookingby Tim Byres

Hooch: Simplified Brewing, Winemaking & Infusion At Home by Scott Meyer

Sauces & Shapes by Oretta Zanini De Vita and Maureen B. Fant