Ol’ Blue Eyes’ Sweet Tooth: Recreating Frank Sinatra’s Favorite Candy Recipes
Frank Sinatra, the legendary crooner, was known for his iconic voice, his magnetic stage presence, and his impeccable style. But beyond the music and the charisma, Sinatra also had a well-documented sweet tooth, particularly for certain candies. While specific, definitive recipes tied directly to Sinatra’s kitchen remain elusive (the man valued his privacy!), we can explore the types of candies he reportedly enjoyed and create recipes inspired by them, allowing you to taste a bit of the Rat Pack era. This article delves into the world of Sinatra’s sweet indulgences and provides recipes that capture the essence of those classic treats.
Sinatra’s Candy Preferences: A Glimpse into His Sweet Life
Piecing together information from biographies, anecdotes from friends and colleagues, and various articles, we can identify some of Sinatra’s likely favorite candies. While the exact brands he favored may be lost to time, we can deduce the *types* of sweets that tempted his palate:
* **Chocolate:** Sinatra was a known chocolate lover. Dark chocolate, in particular, seems to have been a preference, aligning with a more sophisticated palate. Chocolate-covered nuts and chocolate bars would likely have been staples.
* **Hard Candies:** Old-fashioned hard candies like butterscotch, lemon drops, and peppermints were likely enjoyed, offering a long-lasting burst of flavor. These were practical for someone constantly on the go, as they could be tucked into a pocket or kept backstage.
* **Licorice:** While perhaps a more divisive choice, licorice, especially black licorice, has been mentioned in connection with Sinatra’s snacking habits. Its bold flavor and unique texture would have provided a distinctive treat.
* **Fruit Jellies/Gums:** These classic confections offer a chewy, fruity alternative to hard candies, and would have been easily portable.
* **Nougat-based candies:** This fluffy sweet treat might have been another one of his favourites due to the versatility in flavour.
With these preferences in mind, let’s explore recipes inspired by Sinatra’s likely candy choices.
Recipe 1: Dark Chocolate Almond Bark (Sinatra Style)
This recipe captures Sinatra’s love for dark chocolate and almonds, creating a sophisticated and satisfying treat.
**Ingredients:**
* 1 pound high-quality dark chocolate (at least 70% cacao),
* 1 cup whole almonds, toasted
* 1/4 teaspoon sea salt (optional)
**Instructions:**
1. **Prepare the Almonds:** Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet. Toast for 8-10 minutes, or until lightly golden and fragrant. Let cool slightly, then roughly chop them.
2. **Melt the Chocolate:** There are two ways to melt the chocolate:
* **Double Boiler:** Fill a saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Break the chocolate into smaller pieces and place them in the bowl. Stir occasionally until the chocolate is completely melted and smooth.
* **Microwave:** Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost melted. Continue stirring until the remaining pieces melt and the chocolate is smooth.
3. **Combine and Spread:** Remove the melted chocolate from the heat. Stir in the toasted almonds and sea salt (if using), ensuring the almonds are evenly distributed.
4. **Spread on Baking Sheet:** Line a baking sheet with parchment paper. Pour the chocolate mixture onto the parchment paper and spread it into an even layer, about 1/4 inch thick.
5. **Chill and Break:** Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is firm. Once firm, break the bark into irregular pieces.
6. **Serve and Store:** Serve the dark chocolate almond bark immediately. Store any leftovers in an airtight container in a cool, dry place.
**Tips and Variations:**
* **Add a touch of orange:** A hint of orange zest or a few drops of orange extract can complement the dark chocolate beautifully, adding a touch of sophistication that Sinatra would have appreciated.
* **Use different nuts:** Feel free to substitute almonds with other nuts like pecans, walnuts, or hazelnuts.
* **Add dried fruit:** Dried cranberries, cherries, or apricots can add a chewy texture and fruity sweetness.
* **Sprinkle with flaky sea salt:** A sprinkle of flaky sea salt on top of the bark before it sets enhances the chocolate flavor and provides a delightful salty-sweet contrast.
Recipe 2: Old-Fashioned Butterscotch Drops (Inspired by Sinatra)
These classic butterscotch drops evoke the nostalgia of old-time candy stores, a likely haunt for a man who appreciated the finer things in life, including simple pleasures.
**Ingredients:**
* 1 cup granulated sugar
* 1/2 cup (1 stick) unsalted butter
* 1/4 cup light corn syrup
* 1/4 cup water
* 1 teaspoon vanilla extract
* Pinch of salt
**Equipment:**
* Candy thermometer
* Baking sheet lined with parchment paper
**Instructions:**
1. **Combine Ingredients:** In a medium-sized saucepan, combine the granulated sugar, butter, corn syrup, water, and salt.
2. **Cook to Hard Crack Stage:** Place the saucepan over medium heat and stir constantly until the sugar dissolves and the butter melts. Once the sugar is dissolved, stop stirring and insert a candy thermometer into the mixture. Cook, without stirring, until the thermometer reaches 300-310°F (149-154°C), which is the hard crack stage.
3. **Remove from Heat and Add Vanilla:** Remove the saucepan from the heat and quickly stir in the vanilla extract.
4. **Pour onto Baking Sheet:** Immediately pour the hot butterscotch mixture onto the prepared baking sheet. Let it cool slightly for a minute or two, until it’s pliable but not too hard.
5. **Shape the Drops:** Using two spoons or forks, quickly drop spoonfuls of the butterscotch mixture onto the parchment paper, forming small, round drops. Work quickly, as the butterscotch will harden as it cools.
6. **Cool Completely:** Let the butterscotch drops cool completely on the baking sheet. Once cooled, they will be hard and brittle.
7. **Serve and Store:** Serve the butterscotch drops immediately. Store any leftovers in an airtight container, separating the drops with parchment paper to prevent them from sticking together.
**Tips and Variations:**
* **Add Flavorings:** Experiment with different flavorings, such as maple extract, almond extract, or even a touch of bourbon (a Sinatra favorite!). Add the flavoring after removing the saucepan from the heat.
* **Use Brown Sugar:** For a richer, more caramel-like flavor, substitute half of the granulated sugar with packed brown sugar.
* **Add Nuts:** Sprinkle chopped nuts, such as pecans or walnuts, over the butterscotch while it’s still warm.
* **Watch the Temperature:** Accuracy is key for perfect butterscotch. A candy thermometer is essential to ensure you reach the hard crack stage without burning the sugar.
Recipe 3: Black Licorice Caramels (A Bold Sinatra Choice)
This recipe, while perhaps not for everyone, reflects Sinatra’s willingness to embrace bold and distinctive flavors. These caramels offer a unique twist on a classic treat.
**Ingredients:**
* 1 cup heavy cream
* 1/2 cup light corn syrup
* 1 cup granulated sugar
* 1/4 cup unsalted butter, cut into pieces
* 1/4 teaspoon salt
* 2 tablespoons black licorice extract (or more, to taste)
* Black food coloring (optional, for a deeper black color)
**Equipment:**
* Candy thermometer
* 8×8 inch baking pan, lined with parchment paper
**Instructions:**
1. **Prepare the Pan:** Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. **Combine Ingredients:** In a medium-sized saucepan, combine the heavy cream, corn syrup, granulated sugar, butter, and salt.
3. **Cook to Firm Ball Stage:** Place the saucepan over medium heat and stir constantly until the sugar dissolves and the butter melts. Once the sugar is dissolved, stop stirring and insert a candy thermometer into the mixture. Cook, without stirring, until the thermometer reaches 245-250°F (118-121°C), which is the firm ball stage.
4. **Remove from Heat and Add Licorice Extract and Coloring:** Remove the saucepan from the heat and quickly stir in the black licorice extract and black food coloring (if using). Stir well to combine.
5. **Pour into Pan:** Immediately pour the caramel mixture into the prepared baking pan and spread it into an even layer.
6. **Cool Completely:** Let the caramels cool completely at room temperature for several hours, or overnight. The caramels should be firm but still slightly soft.
7. **Cut and Wrap:** Once the caramels are firm, use the parchment paper overhang to lift them out of the pan. Cut the caramels into small squares. Wrap each caramel individually in wax paper or cellophane wrappers.
8. **Serve and Store:** Serve the black licorice caramels immediately. Store any leftovers in an airtight container at room temperature.
**Tips and Variations:**
* **Adjust Licorice Flavor:** The amount of licorice extract can be adjusted to suit your taste. Start with 2 tablespoons and add more, if desired, until you achieve the desired level of licorice flavor.
* **Use Licorice Root Powder:** For a more natural licorice flavor, you can add a teaspoon or two of licorice root powder to the caramel mixture along with the extract.
* **Add Sea Salt:** A sprinkle of flaky sea salt on top of the caramels before they cool can enhance the licorice flavor and provide a delightful salty-sweet contrast.
* **Be Careful with Heat:** Caramel can burn easily, so be sure to monitor the temperature carefully and remove the saucepan from the heat as soon as it reaches the firm ball stage.
Recipe 4: Homemade Fruit Jellies (A Colorful Indulgence)
These vibrant and flavorful fruit jellies capture the essence of a classic candy, offering a refreshing and chewy treat that would have provided a delightful change of pace for Sinatra.
**Ingredients:**
* 4 cups fruit juice (such as grape, cranberry, orange, or apple)
* 1 cup granulated sugar
* 1/2 cup light corn syrup
* 4 envelopes (1 ounce total) unflavored gelatin
* Citric acid (optional, to enhance the tartness)
* Granulated sugar, for coating
**Equipment:**
* 8×8 inch baking pan, lined with parchment paper
**Instructions:**
1. **Prepare the Pan:** Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. **Bloom the Gelatin:** In a medium-sized bowl, sprinkle the gelatin over 1 cup of the fruit juice. Let it stand for 5-10 minutes to soften.
3. **Combine Ingredients:** In a medium-sized saucepan, combine the remaining 3 cups of fruit juice, granulated sugar, and corn syrup.
4. **Cook to a Simmer:** Place the saucepan over medium heat and stir constantly until the sugar dissolves. Bring the mixture to a gentle simmer, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
5. **Dissolve the Gelatin:** Remove the saucepan from the heat and add the bloomed gelatin mixture. Stir until the gelatin is completely dissolved.
6. **Add Citric Acid (Optional):** If desired, add a pinch or two of citric acid to enhance the tartness of the jellies. Stir well to combine.
7. **Pour into Pan:** Pour the fruit jelly mixture into the prepared baking pan and spread it into an even layer.
8. **Chill Completely:** Let the jellies chill completely in the refrigerator for at least 4 hours, or overnight. The jellies should be firm and set.
9. **Cut and Coat:** Once the jellies are firm, use the parchment paper overhang to lift them out of the pan. Cut the jellies into small squares or shapes using a knife or cookie cutters. Place granulated sugar in a shallow bowl. Roll each jelly in the sugar to coat completely.
10. **Serve and Store:** Serve the fruit jellies immediately. Store any leftovers in an airtight container at room temperature, separating the layers with parchment paper to prevent them from sticking together.
**Tips and Variations:**
* **Use Different Juices:** Experiment with different fruit juices to create a variety of flavors. You can also combine different juices for unique flavor combinations.
* **Add Zest:** A little bit of citrus zest (lemon, orange, or lime) can add a bright and refreshing flavor to the jellies.
* **Use Molds:** Instead of cutting the jellies into squares, you can pour the mixture into silicone molds to create fun and decorative shapes.
* **Vegan Option:** For a vegan version, substitute the gelatin with agar-agar powder. Use the same amount of liquid, but follow the instructions on the agar-agar package for dissolving and setting.
Recipe 5: Honey Nougat Candy
A symphony of flavors and textures, this nougat balances the sweetness of honey, the crunch of toasted almonds, and the tang of candied orange peel.
**Ingredients:**
* 1 cup granulated sugar
* 1/2 cup liquid honey
* 1/4 cup water
* 2 large egg whites
* 1/4 teaspoon salt
* 1 cup toasted almonds, coarsely chopped
* 1/2 cup candied orange peel, finely chopped
* Edible wafer paper (optional)
**Instructions:**
1. **Prepare your Pan:** Line an 8-inch square baking pan with parchment paper. If using wafer paper, line the bottom of the pan with it.
2. **Combine Syrup:** In a heavy-bottomed saucepan, combine the granulated sugar, honey, and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Clip a candy thermometer to the side of the pan and continue cooking, without stirring, until the syrup reaches 300°F (149°C) or the hard-crack stage.
3. **Whip Egg Whites:** While the syrup is cooking, in a clean, dry metal or glass bowl, beat the egg whites with the salt until stiff, glossy peaks form.
4. **Pour Syrup into Egg Whites:** Once the syrup reaches 300°F, immediately remove from heat. With the mixer on low speed, very slowly drizzle the hot syrup into the beaten egg whites in a thin, steady stream. Be careful, as the syrup is very hot and can splash. Once all the syrup has been added, increase the mixer speed to high and beat until the mixture is very stiff and holds its shape, about 5-7 minutes. The bowl should be cool to the touch.
5. **Stir in Nuts and Orange Peel:** Remove the bowl from the mixer and gently fold in the toasted almonds and candied orange peel until evenly distributed.
6. **Spread into Pan:** Immediately spread the nougat mixture into the prepared pan, pressing down firmly and evenly. If using, top with another layer of wafer paper.
7. **Cool and Cut:** Let the nougat cool completely at room temperature for at least 4 hours, or preferably overnight. Once completely cooled and firm, use a sharp knife to cut the nougat into squares or rectangles.
8. **Wrap (Optional):** Wrap each piece of nougat individually in wax paper or cellophane wrappers to keep them from sticking together and to maintain freshness.
**Tips and Variations:**
* **Substitute Nuts:** Replace the almonds with other nuts, such as pistachios, hazelnuts, or macadamia nuts.
* **Add Dried Fruit:** Incorporate dried cranberries, cherries, or apricots for added chewiness and flavor.
* **Flavor Variations:** Add extracts like vanilla, almond, or orange blossom water for a more nuanced flavor.
* **Salted Nougat:** Sprinkle a pinch of flaky sea salt on top of the nougat while it’s still warm for a delicious salty-sweet contrast.
* **Nut Butter Nougat:** Add a tablespoon or two of your favorite nut butter (peanut, almond, cashew) to the nougat mixture after adding the nuts and dried fruit for a creamy, nutty flavor.
Bringing Sinatra’s Sweet Tooth to Life
While we can’t definitively say these were the *exact* recipes Sinatra enjoyed, these interpretations capture the essence of the candies he likely favored. By recreating these classic treats, you can indulge in a bit of the glamour and sophistication of the Rat Pack era, and enjoy a taste of Ol’ Blue Eyes’ sweet life. These recipes offer a blend of simple pleasures and refined flavors, reflecting the complexities of the man himself. So, put on some Sinatra tunes, gather your ingredients, and get ready to whip up some sweet treats fit for a legend!
Enjoy experimenting with these recipes, and feel free to adjust them to your own personal tastes. After all, even Sinatra appreciated a personal touch!