A history of confectionery
Handmade confectionery has a long and rich history in the UK. From fudge and toffee to chocolate truffles and bonbons, handmade confectionery has always been a treat that is loved by many.
Early forms of handmade confectionery were often made in small batches using simple ingredients such as sugar, butter, and cream. Recipes were passed down through families and communities, and confectionery making was seen as a skill that was worth preserving.
In the 19th century, handmade confectionery began to be produced on a larger scale, with small-scale confectioners creating a wide range of sweets and chocolates. Many of these confectioners were located in the West Country, where the mild climate and abundance of dairy products made it an ideal location for confectionery production.
One of the most famous types of handmade confectionery to emerge during this time was fudge. Fudge was originally made in the United States, but it quickly became popular in the UK, particularly in seaside towns where it was sold as a tourist souvenir.
Another popular type of handmade confectionery from this era was toffee, which was often made in copper pans over an open flame. The process of making toffee was a laborious one, and it required a great deal of skill and patience to get it just right.
In the early 20th century, handmade confectionery continued to evolve and innovate, with new types of sweets and chocolates being introduced on a regular basis. Many of these products were made using traditional recipes and techniques, and they were often sold in small, independent sweet shops.
Despite the rise of mass-produced confectionery in the mid-20th century, handmade confectionery remained popular with many people in the UK. In recent years, there has been a resurgence of interest in artisanal and handmade products, and this has led to a renewed interest in handmade confectionery.
Today, there are many small-scale confectioners across the UK who produce a wide range of handmade sweets and chocolates. These confectioners use traditional recipes and techniques, and they often source their ingredients from local producers.
Handmade confectionery has always been a labor of love, requiring skill, patience, and a deep appreciation for the art of sweet-making. From the careful selection of ingredients to the precise blending of flavours, every step of the process is carried out with care and attention to detail.
Whether its a box of handmade truffles or a bag of traditional fudge, handmade confectionery is a true taste of the UKs sweet history, and it continues to be loved by people of all ages and backgrounds.
Tools of the confectionery trade
Handmade confectionery requires a range of tools and equipment, each designed to help create the perfect sweet or chocolate. Some of the main tools used in handmade confectionery in the UK include:
Copper pans: Copper pans are essential for making toffee and other types of confectionery that require precise temperature control. The copper conducts heat evenly, making it easier to achieve the desired consistency and texture.
Thermometers: A good thermometer is essential for monitoring the temperature of the sugar mixture when making toffee, fudge, and other types of confectionery. This helps ensure that the mixture reaches the correct temperature and doesnt burn or crystallise.
Marble slab: A marble slab is often used when making chocolates or other confectionery that needs to be tempered. The cool surface of the marble helps to keep the chocolate at the right temperature, making it easier to work with and ensuring a smooth finish.
Moulds: Moulds are used to shape chocolates and other types of confectionery. There are many different types of moulds available, from simple round moulds to intricate shapes and designs.
Spatulas: Spatulas are used to stir the sugar mixture when making toffee, fudge, and other types of confectionery. They can also be used to scrape down the sides of the pan and ensure that all the ingredients are properly incorporated.
Piping bags: Piping bags are used to pipe chocolate ganache or other fillings into moulds or onto truffles. They can also be used to create decorative designs on cakes and other desserts.
Scissors: Scissors are often used to cut caramels and other types of confectionery into individual portions. They can also be used to trim excess chocolate from moulds or to snip the ends off piping bags.
Handmade confectionery is a labour of love, and the right tools can make all the difference when it comes to creating the perfect sweet or chocolate. Whether its a copper pan for making toffee or a marble slab for tempering chocolate, each tool has a specific role to play in the art of sweet-making.
Materials used in confectionery
Handmade confectionery involves the use of a variety of materials to create a range of sweet treats. Some of the main materials used in handmade confectionery in the UK include:
Sugar: Sugar is the main ingredient in many types of confectionery, including fudge, toffee, and caramels. Different types of sugar can be used, such as caster sugar or granulated sugar, depending on the recipe.
Chocolate: Chocolate is a key ingredient in many handmade confectionery items, including truffles, pralines, and chocolate bars. High-quality chocolate is often used, with a cocoa content of 70 percent or higher.
Cream: Cream is used in many types of handmade confectionery, including fudge, toffee, and caramel. It adds a rich, creamy texture and flavour to the finished product.
Butter: Butter is often used in confectionery to add richness and flavour. It is commonly used in toffee, fudge, and caramels.
Nuts: Nuts are often added to confectionery for flavour and texture. They can be used in a variety of handmade confectionery items, including chocolate bars, pralines, and nougat.
Fruits and flavourings: Fruits and other flavourings, such as vanilla or peppermint, are often added to handmade confectionery to add flavour and aroma. They can be used in a variety of items, including fudge, toffee, and chocolates.
Some specific examples of handmade confectionery and the materials used include:
Chocolate truffles: High-quality chocolate, cream, and butter are used to make the ganache filling for the truffles. The truffles are then coated in tempered chocolate and dusted with cocoa powder.
Fudge: Sugar, cream, and butter are cooked together until the mixture reaches the soft-ball stage. The mixture is then beaten until it thickens and sets, creating a smooth, creamy fudge.
Caramels: Sugar, cream, and butter are cooked together until the mixture reaches the firm-ball stage. The mixture is then poured into a tray and allowed to set before being cut into individual pieces.
Pralines: Nuts, sugar, and cream are cooked together until the mixture thickens and sets. The mixture is then spooned onto a tray and allowed to cool before being cut into individual pieces.
Handmade confectionery requires a keen understanding of the materials being used and how they interact with one another. By carefully selecting the right ingredients and using them in the right proportions, confectioners can create a range of delicious sweet treats that are truly one-of-a-kind.
Techniques of confectionery
Confectionery is a culinary art that involves creating a wide range of sweet treats, and there are several techniques involved in making these delicious treats. Here are some of the main techniques used in confectionery, including specific examples of handmade confectionery items:
Cooking: Cooking is a fundamental technique used in confectionery. It involves heating ingredients, such as sugar and cream, to a specific temperature to create a desired texture or consistency. For example, in fudge-making, sugar, cream, and butter are cooked together until the mixture reaches the soft-ball stage.
Tempering chocolate: Tempering chocolate is a technique used to create smooth and shiny chocolate. It involves heating and cooling chocolate to specific temperatures to ensure that the cocoa butter crystals are properly aligned. Handmade chocolate truffles and bars often require tempered chocolate.
Moulding: Moulding is a technique used to shape confectionery items into a specific shape or form. For example, handmade chocolate truffles can be moulded into spheres or other shapes.
Enrobing: Enrobing is a technique used to coat confectionery items with a layer of chocolate or other coatings. Handmade chocolate bars and truffles can be enrobed in tempered chocolate to add an additional layer of flavour and texture.
Whisking and beating: Whisking and beating are techniques used to add air to confectionery items, resulting in a light and fluffy texture. This technique is used in making marshmallows, for example, where egg whites are whisked until they form stiff peaks before being mixed with a sugar syrup.
Piping: Piping is a technique used to create decorative shapes and patterns in confectionery items. For example, handmade meringues can be piped into shapes before being baked.
Layering: Layering is a technique used to create layered confectionery items, such as cakes and bars. For example, a layered chocolate bar can be created by pouring layers of tempered chocolate into a mould.
Cutting and shaping: Cutting and shaping are techniques used to create specific shapes and forms in confectionery items. For example, handmade caramels can be cut into small squares or rectangles.
These are just a few of the many techniques involved in creating handmade confectionery items. By combining different techniques and using high-quality ingredients, confectioners can create a wide range of delicious and visually stunning treats.
Tips and tricks of confectionery
It is important to think about how you will transport and store your food products, so that they can be sold in a good condition. Think about ways you can reduce potential damage from impact, sunlight, condensation and squashing.
As with most trades you need to think about labelling and packaging. Make sure your labels are honest and factual as well as inviting. Your display good have a theme that will help attract people to your table. Think about the height of your display. People need to be able to see it, but not too high that it can be knocked over.
You will need a food hygiene license.
It can be a good idea to have a well recognised and popular type of product with a little twist that can make it interesting. Like gluten free or made with honey rather than sugar.
You may be able to supply to local cakes at your trade price as well as at your retail price at fairs. You could also look at local businesses to sell directly to. Having a heather option is always popular.
Ideas and inspiration for confectionery
Craft fairs are a great opportunity for makers to showcase their handmade confectionery items and generate sales. Here are some ideas for confectionery items that makers can make and sell at craft fairs, including specific examples:
Chocolate truffles: Handmade chocolate truffles are a classic confectionery item that are always popular at craft fairs. Makers can experiment with different flavours and coatings, such as dark chocolate truffles rolled in cocoa powder or milk chocolate truffles coated in chopped nuts.
Fudge: Handmade fudge is another classic confectionery item that is easy to make and always popular at craft fairs. Makers can experiment with different flavours, such as salted caramel or chocolate peanut butter fudge.
Marshmallows: Handmade marshmallows are a light and fluffy confectionery item that are perfect for craft fairs. Makers can experiment with different flavours and shapes, such as vanilla bean marshmallows dusted with icing sugar or strawberry marshmallows cut into heart shapes.
Caramel: Handmade caramel is a delicious and versatile confectionery item that can be used in a variety of ways, such as in bars or as a topping for ice cream. Makers can experiment with different flavours and textures, such as sea salt caramel or soft and chewy caramel.
Hard sweats: Handmade hard sweats is another colourful and eye-catching confectionery item that is perfect for craft fairs. Makers can experiment with different flavours and shapes, such as peppermint canes or fruit-flavoured lollipops.
Chocolate bars: Handmade chocolate bars are a versatile confectionery item that can be made with a variety of different flavours and fillings. Makers can experiment with different chocolates and add-ins, such as dark chocolate bars with roasted almonds or milk chocolate bars with toffee bits.
These are just a few ideas for confectionery items that makers can make and sell at craft fairs. By experimenting with different flavours, textures, and presentations, makers can create unique and delicious confectionery items that are sure to be a hit with customers.