Some of the sweets that start with the letter “E” are English toffee, exploding truffles, Eclairs, Easter eggs and Elvis fudge. There is also eggnog fudge, eggnog truffles and eggnog truffle cups. Another non-chocolate treat that starts with “E” is Edinburgh rock or Edinburgh Castle rock. This candy is a traditional Scottich confection, which consists of sugar, water, cream of tartar, colorings and flavorings. Generally, it is found in the form of stick, and its texture is soft and crumbly.
English Salted Caramel
The English version of salted caramel seems not to have any relation to salted caramel, our national confection. In England salted caramel is a chocolate candy made with pure caramel and sugar. The salted caramel is usually found in two forms: a small, transparent piece that resembles a rose or a mousse-like block. Both are eaten hot.
In America, salted caramel is made with white chocolate and Wayne candies; these candies are semi-transparent, are roughly the size of a pound and resemble sand. Both these forms of salted caramel are edible, and way more fun to eat than this strange toffee-looking non-chocolate slab. But wait a minute — who invented salted caramel? Aried Keates did. He was a salted caramel master between 1840–1852, according to the Complete Book of Sweets by Amy Osler. He managed to capture the literal flavor of caramel, but also the essence of the classic English origin and the Victorian age.
If you are looking for something in the form of a flower or plant then you’re in the right place. A great novelty gift for that special someone, these candies are sure to make someone smile. The red rose candy is particularly popular with young children.
The rose candy has a light rose hue emulated through a red gel coloring. It is often paired with a soft cream or white ribbon, usually with a matching ribbon pouch. It’s also unique in that it forms an eye-catching 3D profile upon closer examination. The pink grape candy is a great surprise for plant lovers. This candy is also unique in that when the ribbons are pulled apart, they reveal the intricate pattern of pink grape seeds. The black chocolate rose is perfection for any chocolate lover or lover of bright colors.
This candy is also combined with a white ribbon and black gel candy packet to complete the 3D effect. One can never have too many cute candies with the letter E at the end.
Congratulations! One year ago, we turned one year old. This meant we were now a family of four. So from that day on I began posting monthly food posts on Instagram. And I would like to think that I have since gained unbelievable respect and appreciation for food photography and videography.
Everybody needs a video-food nook around the house to relax and enjoy some homemade treats, but people who supervise food cannot seem to help but make some kind of footage to post online. And this is noble, but also incredibly difficult.
Most professional chefs have to spend 2–3 hours a day on their videos for YouTube and Instagram, so a lot of extra time and effort is put into preparation for an event just to get a single pop out of the camera lens, and most end up failing miserably at it because time spent on food cannot easily be re-compiled into video footage.
So here I am, 5 months on, and my food blog Foodshot.com has amassed an incredible 8,750+ total views (as of October 2020), 5,500+ followers and has been used by over 65,000 people since its launch. In my three years as a food blogger, this is easily the most gratifying milestone we’ve reached — to have people read and share our content, and to be praised by friends and strangers for our work.
While I aspired to have a phone tripod, my partner and I decided that we wanted a big, professional tripod to use in counter-top locations, where long exposure times and glitter effects were both difficult.
An excellent egg nog fudge is called “Wilton”. It is expensive, but the concept is sound: A fine confection invented in Scotland that has salty, sweet and crunchy puffs. These puffs start as a thick, precious German chocolate cake, and are encased in sanded paper. Once they are baked, the wilton is rolled in powdered milk, sprinkled with sugar and crunchy candies. The texture is firm, buttery, salty (as close to scotch eggnog as possible), and sweet. It’s like eating a Highland whisky but not having to drink it. The salty, sweet, and crunchy presentation makes the wilton antidote to eggnog more palatable. The Citadelle, a confectionary shop founded in Orleans, sells a variety of these wilton candies.
Late-19th century English fudge was a staple candy in the United States. The pattern is similar to “E”: Often the base candy is sugar, churned to a frothy, delectable consistency, with a garnish of flavorings or dried fruit. In the continental United States, such fudge continues to be made with confectioners’ egg yolks and is sometimes flavored with fruit, chocolate, and orange zests.
In recent years, British food and beverage companies have been making non-latin confectionary products, such as Turkish delights (KEF) and Polish sausages. Other items, such as Espelette, Peter and Pauls, loafs, pasties, and cheesecakes, are popular in Europe but are not currently made in the United States.
New England Chews are an excellent example of early New England food history. They are the aphrodisiac for my two-year-old boy, Chewy the Cane Dog. He thinks they taste like “dog’s,” and I sometimes think about them in well-lit English bathrooms after class.
For centuries, sweet-makers in England continuously manipulated sugar and water to sugar coat their products so they sat in a wooden tub filled with warm, non-refrigerated water for half a day to one week. A pastry chef would dip the finished goods and spread them out for serving, rather than use a knife and cutters to carve them. Strange, but the technique worked.
Several English confectionaries, including Lanark & Towne (1810–1880), Wallace (1860–1962), and Portobello (1837), made non-chocolate English toffee candies. Much later, Hershey’s Cocoa Puffs and a French chocolate bar were developed from basic English milk chocolate, and flavored “E” candies have appeared, too. But you still can’t find “E” candies these days. There are many other offerings but, generally, the basic English confection, the liqueur-filled, dry English tea-and-peppermint truffles, still reign. Other unusual English candy are the intricate, intricate George Eastman types of biscuits such as Mont Blanc’s “Grande Dame’ and “Grimond’; and Scotch eggs, raspberry velvet English creams and Coca-Cola Punch.