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Fruit and Gelatine Candies: Color
When large amounts of candy are to be crystallized, it is well to use a syrup gauge. Syrup should be tested at a temperature of 60 degree F., and should register from 32 1/2 degree to 35 degree on the Beaume scale. Gumdrops II 1/2 pound powdered gum arabic I cup hot water 2 1/4 cups sugar I cup cold water Color Flavor Put gum arabic and hot water in double boiler, keep over hot water until dissolved, then strain. Put sugar and cold water in saucepan, stir until sugar is dissolved, wash down sides of saucepan with a butter brush dipped in cold water, and boil to 270 degree F., or until mixture cracks when tried in cold water. Set saucepan at once over hot water, add dissolved gum arabic, and leave thirty minutes. Color and flavor as desired, skim, run into starch molds, cover with starch and leave two days. Brush off starch and crystallize or hold a moment in steam from a tea kettle and roll in coarse granulated sugar. The inside of these gumdrops should be a thick syrup. Suggestions for Color and Flavor for Gumdrops Leave uncolored, use lemon extract or lemon juice. Leave uncolored, use peppermint flavor. Leave uncolored, use licorice extract. Color orange, use orange extract. Color yellow, use oil of sassafras. Color green, use oil of lime. Color red, use oil of clove. Color pink, use raspberry extract. Color pink, use rose flavor. Color pink, use wintergreen flavor. Suggestions for Shapes for Gumdrops Small cones Medium cones Large cones Bars Circles Rings Cubes Orange Gumdrops 6 1/2 tablespoons gelatine 1 cup water 1/2 cup orange juice (strained) Grated rind 1 3/4 cups sugar 1/2 cup corn syrup 1 tablespoon water 1/2 orange Soak gelatine in orange juice and one cup water until liquid is absorbed. Cook sugar, corn syrup, orange rind, and I tablespoon water to 240 degrees F., or until a soft ball is formed when mixture is tried in cold water. Add gelatine, stir one minute, remove from fire, and strain. Let stand five minutes, remove scum, and pour into starch molds. When firm, place in sifter, and shake or brush off superfluous starch. Crystallize as directed, or hold a moment in the steam from a teakettle, and roll in coarse granulated sugar. Raspberry or other fruit juice may be used in place of orange juice and rind. Turkish Delight 1 ounce sheet gelatine 1/2 cup cold water 2 cups sugar 1/2 cup boiling water 1/3 cup orange juice 3 tablespoons lemon juice Grated rind one orange Red color paste Break gelatine in pieces, add cold water, cover, and let soak two hours. Put sugar and boiling water in saucepan, stir until it boils, add gelatine, stir until gelatine is dissolved and occasionally while candy simmers, for twenty minutes. Add fruit juices, orange rind, and coloring if desired. Rinse a small bread pan with cold water, and pour in mixture one inch deep. Let stand until cold, remove to board, cut in cubes, and roll in confectioners' sugar. Marshmallows 2 cups sugar 1/2 cup corn syrup 1/2 cup hot water 4 tablespoons gelatine 4 tablespoons cold water Whites 2 small eggs I teaspoon vanilla I tablespoon cornstarch Put sugar, corn syrup, and hot water in saucepan, and stir until sugar is dissolved, bring to boiling point and boil without stirring to 240 degrees F., or until it forms a soft ball when tried in cold water. Remove from fire, add gelatine which has soaked in the cold water, and beat mixture until it is white. Add whites of eggs beaten until stiff, and beat candy vigorously until it gets thick and stringy. Add vanilla and cornstarch, pour into a pan nine inches square that has been dusted over with sifted confectioners' sugar, and sift confectioners' sugar over the top of the candy in the pan. Cut into squares with a silver knife that is kept moist by being dipped into water. Let candy stand overnight to dry off, then pack between layers of wax paper. Other flavors, and nuts or candied fruits cut in small pieces, may be added if desired.
Walnut Marshmallows To above recipe for Marshmallows add half a cup of finely chopped walnut meats with vanilla and cornstarch. These may be dipped in melted coating chocolate if desired.
Toasted Marshmallows I Put a marshmallow on the end of a long skewer, hatpin, or sharp pointed stick, and hold over a bed of glowing coals in the fireplace or out of doors, turning the marshmallows over and over, until golden brown on the outside and soft inside. Eat at once.
Toasted Marshmallows II Put marshmallows in a strainer, and dip quickly in and out of a kettle of water at a temperature of about 100 degrees F. Drain and put on marble slab covered with roasted cocoanut. Mix thoroughly until each marshmallow is completely coated.
To Roast Cocoanut Sprinkle shredded cocoanut on a tin baking sheet, put in the oven, stirring occasionally, and roast until a delicate brown.
Gelatine Nougat 1 cup water 4 tablespoons gelatine 1 cup sugar 1 teaspoon corn syrup White I egg 1 teaspoon almond extract 1/3 cup blanched almonds 1/3 cup candied cherries 1/3 cup pistachio nuts Put gelatine in saucepan, add cold water, and let stand five minutes. Add sugar and corn syrup, put over fire, and stir constantly until mixture has boiled eight minutes. Beat the egg white until stiff, add syrup slowly while beating, and then add remaining ingredients. Mix one tablespoon each of cornstarch and confectioners' sugar, and sprinkle in a bread pan. Pour in mixture, and when quite firm cut in bars and wrap in wax paper. Wintergreen Wafers 1 teaspoon gelatine 2 teaspoons cold water 3 teaspoons boiling water Few drops oil of wintergreen Confectioners' sugar Soak gelatine in cold water five minutes, dissolve in boiling water, and strain through a fine wire strainer. Add oil of wintergreen, and gradually stir in sifted confectioners' sugar until mixture is stiff enough to knead. Put candy on a board or marble slab dredged with confectioners' sugar, and knead until smooth, then roll as thin as cardboard, and cut out in discs or fancy shapes.