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Candies and Candy Making: Fruit

Fruit and Nut candies are mixtures of various sweetmeats with simple fondant.

Macaroons and Ratafias consist of almonds beaten up with simple sirup and white of egg.

Pralines or candied almonds are blanched almonds coated by immersion in boiling sirup. Candied Fruit and other sweetmeats are made by pouring over them the clarified sirup boiled to the feather degree. This is afterwards withdrawn, leaving the sweetmeats coated with sugar in a form which crystallizes after a while. .

Caramels are made of hard-baked candy with the addition of various sweetmeats and flavoring extracts.

Degrees for Kinds of Candy. - The following are general rules as to the state or degree of sugar boiling best adapted to the different sorts of candy, but these may be varied more or less by particular recipes which should, of course, be carefully observed: