These Homemade Candies Will Make You Nostalgic For Your Childhood and Urge You to Revisit Your Past

Relive nostalgia with these candies that were a staple for kids from the 1990s. We’ve got you covered; from classics from your grandmother’s stash to your local vendor’s fare that were easy to pop.

Does the sight and smell of certain sweets instantly transport you back to your carefree childhood? Homemade candies often hold a special place in our memories from our growing up years. Traditional homemade sweets marked festivals and special occasions, and sometimes they were just acerbic digestives stashed away by the grandparents.

Whatever the case may be, we are resurrecting some classics that are a blast from your past on this Candy Day! Make time for these, for you haveto make them yourselves, as these will rejuvenate the kid in you and zap you with joy. Nothing like nostalgia on your hands, especially when it’s edible!

1. Aam Papad or Fruit Leather

Aam papad or aamshotto, like most of our other childhood treats, are still sold in shops and by vendors on the street, but often there’s no telling which ones are adulterated and packed with a crunch of street dust. So if you have enough time, this one is worth making at home.

Ingredients:

• 4-5 ripe mangoes, peeled and chopped
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• Pinch of salt

Instructions:

• In a blender, puree the mangoes until smooth. Transfer to a bowl.
• Add the sugar, cardamom and salt. Mix well until the sugar dissolves.
• Line a baking sheet with parchment paper. Pour the mango puree evenly on the sheet in a thin layer.
• Place the baking sheet in a warm oven (65°C) and dry for 6-8 hours, until leathery.
• Remove from the oven and cut into pieces while still warm and pliable.
• Roll up the pieces and store them in an airtight container.
• Enjoy as a snack! Keep for 1 week at room temperature.

Tips: Add less sugar if you are using very sweet mangoes. Drying time may vary depending on the oven temperature and the thickness of the puree. You can also dry it in the sun for 2-3 days, turning occasionally, but watch out for the crows if you are drying it on your terrace.

2. Khatta-Meetha Imli Pops

Ingredients:

• 1 cup tamarind pulp
• 1 cup jaggery, grated
• 1/2 tsp fennel seeds
• 1/4 tsp black salt
• Popsicle/lollipop sticks

For the syrup:

• 1 cup water
• 1/2 cup sugar

Instructions:

• Make the syrup by boiling water and sugar together until the sugar dissolves completely. Set aside to cool.
• In a saucepan, add tamarind pulp, jaggery and fennel seeds. Add 1/2 cup water and cook over medium heat.
• Mash the ingredients well using a spoon or masher. Cook until the mixture thickens to a paste-like consistency.
• Remove from heat and add the black salt. Mix well.
• Pour the syrup into the tamarind-jaggery mixture and mix until well combined.
• Pour the mixture into molds or lollipop molds. Insert sticks and freeze for 4-5 hours or until firm.

These just might remind you of your grandma armed with her haajmis and her imli digestive golis. Now, you can make your own and relive your childhood, and share it with your tiny tots as well.

3. Milky Caramel Candies

This one might have been the classic case of the cavities dialogue; eat too much of it and your teeth will rot! While we are not dentists, unlike your caregivers from your youth, we do think that improper oral hygiene causes cavities, not sweet candies.

Ingredients:

• 2 cups milk
• 1-1⁄2 cups sugar
• 1⁄4 cup condensed milk
• 1 tsp vanilla extract

Instructions:

• Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
• Once the milk starts boiling, reduce the heat to low and add the sugar gradually while constantly stirring.
• Continue cooking and stirring till the mixture thickens and turns light caramel in color, for about 15-20 minutes.
• Remove from heat and quickly stir in the condensed milk and vanilla extract. Mix well.
• Pour the hot caramel into a greased baking pan or individual silicone molds.
• Allow it to cool completely at room temperature for about 2-3 hours before cutting into squares or popping out of molds.
• Store the candies in an airtight container for up to a week and pop them in your mouth whenever you crave something sweet.

These might just remind you of those creamy caramel candies that were oh-so-popular back then. These were what added simple joys to life and this Candy Day, we hope we could help you travel back in time and relive the good old days.