Who can resist candy? As Alton Brown says, "show me someone who doesn't like candy and I'll show you someone just South of trustworthy."
In high school I worked at Kilwin's in St. Joe Michigan. It was more than your average ice cream parlor in a touristy area by Lake Michigan because we made real Macknic Island fudge in the store! We even had the big copper kettle and marble slabs in the front window so people could watch the show! I paddled and formed my way through more pounds of fudge than I care to recall while I worked there. I also learned to make caramel for gourmet caramel apples (truly works of art!), caramel corn, and various brittles.
While I already liked to cook and bake, I fell in love with candy making because it is pure science: exact ingredients, exact temperatures, and exact procedures yield a perfect batch of fudge/caramel/peanut brittle every time. Sure, it takes some time and undivided attention, but the end result is so worth it. I especially loved packaging freshly made fudge or caramel corn off the marble slab and seeing the "I must have that!" look in the customer's eyes.
Candy making is a great hobby (or would be if I had the time and kitchen space for it), but someday I would love to study it further and possibly make a career shift in that direction. While I doubt I would ever become a master sugar sculpter, make complex chocolate masterpieces, or be the next Willy Wonka, it would be fun rekindling an old passion and savoring the results along the way.
Missionary Kid Perspective - Matt Rudowske
10 years ago