Candies and Candy Making
Candies and Candy Making
KINDS OF CANDIES-BOILING SIRUP FOR CANDY-THE SEVEN DEGREES- CREAM OR FONDANT-CREAM CANDIES-FRUIT AND NUT CREAMS- BONBONS-TAFFY AND MOLASSES…
Candies and Candy Making (II)
Thus the mother who can make good candy and is fond of practicing her skill, or teaches and encourages her daughters to do so, will not…
Candies and Candy Making: Confectioners
Ingredients for Candy. -These are of three sorts: sugar, fruit, nuts and the like, perfume or flavoring, and coloring matter. As to sugar…
Candies and Candy Making: Molasses
Creams and cream candies are made of simple fondant with the addition of nuts, fruits, or sweetmeats stirred in, or having the fondant…
Candies and Candy Making: Fruit
Fruit and Nut candies are mixtures of various sweetmeats with simple fondant.
Candies and Candy Making: French
Ordinary Fondant or French Cream is boiled to the soft ball.
Candies and Candy Making: Clarify
BOILING SIRUP FOR CANDY To Clarify Sugar. To make good candy it is first advisable to clarify the sugar by boiling it to a thin sirup with…
Candies and Candy Making: Blow
The Soufflé or Blow. - After another minute or two, dip the skimmer in the sirup and jar it sharply by striking it on the edge of the pan.
Candies and Candy Making: Sirup
Sirup for Candied Sweetmeats.- Boil down clarified sirup to the feather degree, or 35 degrees by a sirup tester. Quickly remove the pan…
Candies and Candy Making: Boil
Boil 14 pounds of sugar with pint of water to the fine thread, for small crystals, or to the great thread for larger crystals. Remove from…
Candies and Candy Making: Fondant
Sprinkle the flavoring over the surface in the process of creaming and it will be thoroughly worked into the mass by kneading. - To Roll…
Candies and Candy Making: Chocolate-cream
CREAM CANDIES Chocolate Creams. - Mold French cream or any of the fondants into cone-shaped balls with the hands or fingers. Let them stand…
Candies and Candy Making: Place
To Coat Chocolate Creams. - Place the pan of melted chocolate in a larger pan of boiling water on a very hot soapstone. This keeps the…
Candies and Candy Making: Bring
Chocolate-cream Candy. -Melt together in a double boiler ounce of chocolate scraped fine, 3 ounces of powdered loaf sugar, 1 pint of sweet…
Candies and Candy Making: Cream
French Cream. - Place in a clean saucepan 2 cupfuls of white sugar, cupful of hot water. Boil 8 minutes without stirring. When done it…
Candies and Candy Making: Beat
Remove and set the saucepan in a pan of cold water. Beat up with an egg beater until it creams. Mold into balls with the hands, and arrange…
Candies and Candy Making: Creams
Maple Creams.-Beat up together with an egg beater or otherwise the white of 1 egg and 1 cup of pure maple sirup. Stir in Confectioners' XXX…
Candies and Candy Making: English
English Walnut Creams. - Mold French cream in any desired size and place half an English walnut meat on the top or on either side.
Candies and Candy Making: Bonbons
Chocolate and Vanilla Cream Bonbons. - Strain through a piece of muslin 1 ounce of fine picked gum arabic, soaked in gill of hot water. Add…
Candies and Candy Making: Cocoanut
Cocoanut Marshmallow Bonbons. -Cut fresh marshmallows into quarters or any desired shape, dip in melted fondant, roll in grated cocoanut…
Candies and Candy Making: Taffy
TAFFY AND MOLASSES CANDY FOR CANDY PULLS Taffy is a simple candy, which may be made of either granulated, lightor dark-brown sugar or…
Candies and Candy Making: Pulled
To Pull Candy. -The best way to pull candy is to grease the hands thoroughly with butter to prevent sticking, or they may be covered with…
Candies and Candy Making: Test
Or boil together to the hard snap 2 cupfuls of brown sugar, 1 cupful of molasses, cupful of water, 1 tablespoonful of vinegar. Just before…
Candies and Candy Making: Stir
Butter a large saucepan which will hold about four times the quantity of molasses to be used. Stir frequently, especially when nearly done…
Candies and Candy Making: Pastils
Or pastils may be dropped on a sheet of stiff paper and left two hours to set firmly. Then the paper may be turned over a sieve and the…
Candies and Candy Making: Drops
Candy Drops.-In addition to the regular pastils, the following recipes for candy drops are recommended: Orange Drops. - Extract and strain…
Candies and Candy Making: Remove
CANDIED FRUITS, FRUIT AND NUT CANDIES To Candy Fruits. - Use for this purpose fine white loaf sugar in any quantity desired. Dip each lump…
Candies and Candy Making: Roll
Roll out plain white fondant 4 inch thick and 4 inches in width, and roll up the fruit roll in the plain fondant as a cover. Let stand over…
Candies and Candy Making: Brown
Or to 1 pound of sweet almonds, blanched and bruised with a little water, add 14 pounds of sugar, the whites of 6 eggs and 2 grated lemon…
Candies and Candy Making: Fudge
Recipes giving the number of minutes to boil fudge are suggestive but require the use of good judgment. Fudge should always be boiled to…
Candies and Candy Making: Almonds
Sugared Almonds. These bonbons are of two sorts: burnt almonds, sometimes called pralines, and sugared almonds, sometimes called dragees…
Candies and Candy Making: Pour
Or pour over a little clean white gum shellac sufficient alcohol to cover it, and let stand over night. Pour off the clear solution from…
Candies and Candy Making: Caramels
Chocolate Caramels. - Boil in a double boiler 1 cupful of grated chocolate, 1 cupful of brown sugar, 1 cupful of molasses, cupful of sweet…
Candies and Candy Making: Nougat
To Make Ordinary Nougat. - Blanch, drain, and skin 1 pound of almonds, and let stand until thoroughly dry before chopping or shredding…
Candies and Candy Making: Popcorn
POPCORN CANDY Popcorn is used as an ingredient of candies in several forms, including the ordinary popcorn balls, popcorn cakes, bars, or…
Candies and Candy Making: Lozenges
LOZENGES - Peppermint Lozenges. Place 1 ounce of picked gum tragacanth in an earthenware vessel covered with 5 ounces of warm water and let…
Candies and Candy Making: Knead
Knead to a stiff paste with the aid of a little rose water, and form into drops or lozenges. The refined extract of licorice comes in solid…
Candies and Candy Making: Color
It is customary with confectioners to associate certain coloring with certain flavoring. Almond or pistachio cream are usually tinted…
Candies and Candy Making: Sugar
To Color Pink. - Use a little carmine moistened with rose water. Granite Sugar. Crush by cracking it with a hammer a pound of fine loaf…
Candies and Candy Making: Grate
To Flavor Orange. - Grate the rind of 1 or more oranges on a suitable quantity of lump sugar and place the whole in a tightly stoppered…
Candies and Candy Making: Icing
Icing, as ordinarily made, consists of powdered sugar beaten up to a stiff froth with white of egg. Gum arabic is frequently used to give…
Candies and Candy Making: Honey
HONEY AND BEESWAX Honey. Honey is not, as some suppose, produced by bees, but is the sweet material collected from flowers by the honeybee…
Candies and Candy Making: Beeswax
To Refine Beeswax. - Add about 5 per cent water to crude beeswax and melt with gentle heat. Raise to a boil, let boil for a few minutes…
Candies and Candy Making: Japanese
Or for white wax, substitute bleached wax for beeswax and color with Spanish white. on To Test Adulterated Wax. - Beeswax is sometimes…