The Project Gutenberg EBook of Candy-Making at Home, by Mary M. Wright This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish Author: Mary M. Wright Release Date: August 1, 2013 [EBook #43370] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK CANDY-MAKING AT HOME *** Produced by Emmy and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) Cover Transcriber's Note: This cover was created by the transcriber using the original as a pattern. It is placed in the public domain. To see the original cover click here. CANDY-MAKING AT HOME BY MARY M. WRIGHT TWO HUNDRED WAYS TO MAKE CANDY WITH HOME FLAVOR AND PROFESSIONAL FINISH [1] Philadelphia The Penn Publishing Company 1915 COPYRIGHT 1915 BY THE PENN PUBLISHING COMPANY Candy-Making at Home Contents I.General Directions for Candy-Making 11 Utensils 14 Ingredients 16 A Few Things the Candy-Maker Should Know 17 The Coloring and Flavoring 19 II.The Making of Fondant 21 Fondant 23 Chocolate Fondant 25 Maple Fondant 26 III.Hard Candies 29 Chocolate Chips 31 Cinnamon Jibb 32 Fig Brittle 32 Butter-Scotch 32 French Butter-Scotch 33 Maple Panocha 33 Horehound Candy 34 Chocolate Taffy 34 Molasses Taffy 35 Nut Taffy 35 Lemon Stick Candy 35 Peppermint Stick Candy 36 Strawberry Drops 36 Honey Peppermint Tablets 37 Maple Tablets 37 Fruit Tablets 38 Rose Nougat 38 Raisin Stickies 39 Vanilla Taffy 39 Salt Water Taffy 40 Taffy Dreams With Nut Centers 40 IV.Fudges and Caramels 43 Chocolate Fudge 45 Maple Sugar Fudge 46 Burnt Almond Fudge 46 Coffee Fudge 47 Marshmallow Fudge 47 Peanut Fudge 48 Fig Fudge 48 Divinity Fudge 48 Cocoanut Fudge 49 Fruit Fudge 49 Cinnamon Fudge 50 Pineapple Fudge 50 Layer Fudges 50 [2] [3] [4] Cocoanut Marshmallow Fudge 51 Another Cocoanut Marshmallow Fudge 51 Barley Fudge 52 Coffee Caramels 52 Cocoanut Caramels 53 Chocolate Caramels 53 Sultana Caramels 54 Nut Chocolate Caramels 54 Vanilla Caramels 55 Strawberry Caramels 55 Jelly Caramels 55 Chocolate Cream Caramels 56 Molasses Caramels 57 Franconia Caramels 57 Tutti-Frutti Caramels 57 Butternut Caramels 58 Carrot Caramels 58 V.Nut Candies 61 Chocolate Almonds 63 Brown Almond Nougat 63 White Nougat 64 Peanut Brittle 65 Almond Toffee 65 Southern Hazelnut Toffee 66 Mexican Panocha 66 Pralines 67 Cream Nut Bars 67 Maple and Butternut Cream 68 Chocolate Nut Candy 68 Nut Bonbons 68 Candied Chestnuts 69 Glacé Nuts 70 Walnut Bonbons 71 Peanut Molasses Candy 71 Mexican Nut Confection 72 Nut Loaf 72 Nut Stuffed Fruit 73 Cherry and Almond Confection 73 VI.Fruit Candies 75 Quince Confections 79 Maraschino Drops 79 Strawberry Divinity Fudge 79 Tutti-Frutti Cream 80 Pear Caramels 81 Marzipan Fruit Candies 81 Surprise Dates 82 Marshmallow Fruit Fudge 83 Frosted Fruit Fudge 83 Cherry Foam 84 Fig Favorites 85 Pineapple Marshmallows 85 Fruit Chocolate Balls 86 Watermelon Dainty 86 Date Delight 87 Stuffed Prunes 87 Fruit Roll 88 Jelly Cake Candy 88 VII.Sea Foam and Cream Candies 91 [5] [6] Ginger Creams 93 Lemon Creams 94 Peppermint Creams 94 Maple Creams 95 Walnut Creams 95 Cocoanut Creams 95 Honey Creams 96 Vanilla Sea Foam 96 Maple Foam 97 Candied Cherry Foam 97 Nut Foam Chocolates 98 Maple Delight 99 VIII.Bonbons 101 Chocolate Creams 103 Chocolate Creams With Fruit Centers 104 Chocolate Creams With Nut Centers 106 How to Coat Chocolate Creams 108 Bonbons Made With Cocoanut 110 Nut Bonbons 112 Fruit Bonbons 113 Assorted Bonbons 115 How to Dip With Fondant 117 Oriental Bonbons 118 IX.Pop-Corn Sweets 121 Molasses Pop-Corn Balls 124 Chocolate Pop-Corn Balls 124 Snow Pop-Corn Balls 125 Ice Pop-Corn Balls 126 Pop-Corn Dainty 126 Crystallized Pop-Corn 127 Pop-Corn Bars 128 Maple Pop-Corn Bars 128 Pop-Corn Macaroons 129 Cherokee Crisp 129 Pop-Corn Almond Nougat 130 Pop-Corn Brittle 130 Pop-Corn Fudge 131 X.Macaroons and Miscellaneous Sweets 133 Almond Macaroons 135 Cream Macaroons 135 Jasmine Macaroons 136 Queen Macaroons 136 Chocolate Macaroons 136 Cocoanut Macaroons 137 Hickory-Nut Macaroons 137 Peanut Macaroons 137 Cherry Macaroons 138 Coffee Macaroons 138 Chocolate Macaroons 139 Pistachio Macaroons 139 Cinnamon Macaroons 140 Marshmallows 140 Cocoanut Marshmallows 141 Orange Marshmallows 141 Buttercups 142 Hodge-Podge Candy 143 Candied Sweet Potato Balls 144 Persian Confection 144 Turkish Confection 145 [7] [8] Arabian Confection 146 Honeycomb Candy 146 Turkish Delight 147 Apple Sweetmeats 147 Chocolate Arabics 148 Oriental Bonbons 148 Candy Potatoes 149 Divinity Hash 149 XI.Cake Confectionery and Little Sweets 151 Bonbon Cakes 153 Spice Nuts 157 Chocolate Nuts 158 Walnut Wafers 158 Peanut Jumbles 159 Cocoanut Jumbles 159 Fruit Rocks 160 Raisin Spirals 161 Fruit Bars 161 Maple Drops 162 Ginger Chips 162 Ginger Wafers 163 Marshmallow Cakes 163 Ginger Nuts 164 German Ginger Balls 165 Cinnamon Crisps 165 Chocolate Sticks 166 Orange Cakes 166 Cocoanut Drops 167 Almond Cakes 167 Peanut Wafers 168 German Wafers 168 Japanese Wafers 169 English Wafers 169 Delicious Tea Cookies 170 Raisin Cookies 170 Love Diamonds 171 Marmalade Diamonds 171 Lemon Cakes 172 Maple Nut Wafers 172 Vanilla Wafers 173 Chocolate Diamonds 173 Coriander Cakes 174 Peach Blossom Cakes 175 Wild Rose Cakes 175 Cream Nut Puffs 176 Spice Fingers 177 Caraway Cookies 178 Daisy Cakes 178 Vanilla Sugar Cakes 179 Chocolate Ginger Drops 179 Cocoanut Fruit Drops 180 Preserved Fruit Dainties 181 Jelly Jumbles 181 Chocolate Nut Wafers 182 Lady Fingers 182 Fruit Puffs 183 Nut Tarts 184 Index 185 [9] [10] Candy-Making at Home CHAPTER I GENERAL DIRECTIONS FOR CANDY-MAKING We find it quite possible to make just as delicious candy at home as can be bought of the most famous manufacturers. Of course there are a few kinds of candies that can be made only with the aid of special machinery; but there are enough kinds that can be made with utensils found in the ordinary kitchen (with a few more added) to make all the variety that one may wish for. By making our own candies in the home we have the assurance that they are at least pure and clean, and that they will cost us no more than the cheaper grades of candy. Candy-making is very fascinating, and there is no reason whatever why one cannot be a successful candy-maker after a few trials at it. In this first chapter we give a few general directions in candy-making that will make it easier to carry out all the recipes that follow. UTENSILS All the utensils that are needed in candy-making are saucepans of granite or porcelain, a double boiler, spoons, a spatula, candy dipper, platter or marble slab, a thermometer, and boxes or pans in which to mold certain kinds of candies. Bonbon molds are useful for molding bonbons, but are not necessary as they can easily be molded with the fingers. A thermometer is not absolutely necessary since one can learn to get the different stages by dropping and testing the syrup in cold water; but the thermometer makes it much easier to get the syrup cooked to exactly the right degree. In buying a thermometer choose one that is guaranteed by its maker, since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in making the hard candies. There are small, reliable candy thermometers on the market that do not cost a great deal, and make it much easier for the candy-maker. While a platter can be used instead of a marble slab in making fondant and some other candies, yet, since the marble is naturally cool, the candy syrups will cool much more quickly on it and for this reason is desirable. In making taffies or any candy that requires pulling a hook is very useful. One can handle more at a time with a hook and pulling makes it lighter and nicer. A sugar scraper proves very useful when it comes to scraping down maple sugar and chocolate; and a food chopper is very convenient when chopping nuts and fruits used in candy-making. A smooth piece of tin can be used for dropping or placing the candies on, after they are made to set and cool; but paraffine paper will take its place very well. One can scarcely get along without this paper in candy-making, for it is very useful in lining candy-boxes when they are to be used as molds, and candies or bonbons that are liable to become sticky can be wrapped in it. A few bowls for dipping purposes will be needed. INGREDIENTS Granulated sugar is the kind most frequently used in candy-making. To get the best results it should be fine-grained and of the best quality. Confectioner's sugar or powdered sugar is used chiefly to roll or dust candies with. Almost all confectioners use glucose in their candies, since it helps to keep the sugar from granulating, but, since corn syrup is composed largely of glucose it is advisable for the home candy-maker to use it as it can be readily obtained at the grocery store. A few recipes call for glycerine, and this is quite harmless, and helps to make the candy smooth and creamy. Cream of tartar, vinegar and lemon juice are used to prevent the sugar from graining also. The butter used in making butter-scotch, fudges and such like candies should be of the very best quality. Never under any circumstances use in candy, stale butter, or substitutes, or butter that is very salty. A FEW THINGS THE CANDY-MAKER SHOULD KNOW The tests in cold water compared to degrees on the thermometer are as follows: 230 to 235degreesThread stage. 238 to 240 " Soft ball stage. 250 to 255 " Hard ball stage. 280 to 290 " Crack stage. 300 to 310 " Hard crack stage. In testing the syrup with the thermometer allow the thermometer to become hot gradually. [11] [12] [13] [14] [15] [16] [17] If one does not have a thermometer and has to test the syrup in cold water one will have to depend a great deal on sight and touch. The thread stage is found by letting a little syrup drop from a spoon; if it forms a thread then it is known as the thread stage. The soft ball stage is reached when the syrup forms a soft ball between the fingers when dropped in cold water, and the hard ball stage is reached when it makes a firm ball between the fingers when dropped in cold water. The crack stage is reached when it cracks or becomes brittle, and the hard crack stage is reached when all the water has evaporated and the syrup is about ready to burn. At this stage one must watch it very closely. After the sugar has melted when put over the fire, wipe the sides of the kettle down carefully; this removes the undissolved sugar, which is apt to cause the rest to grain if not removed. All scum should be carefully removed as soon as the syrup boils; but be careful not to stir the syrup or jar it any more than possible. Candies in which milk, cream or chocolate is used should be boiled in a deep vessel as they have a tendency to boil over. Sugar and water and corn syrup will not boil over, so that the depth of the vessel in which they are boiled does not matter so much. Hard candies should be loosened up from the tin, or whatever they are molded in, before they are quite cool, or they will stick and be hard to remove. It is well to remember that nearly all hard candies will become sticky in warm weather, so should be kept in glass jars or wrapped in waxed paper. If a batch of candy should become grainy and go back to sugar again it can be boiled over, adding a little more water and corn syrup or cream of tartar; but do not use the same vessel unless it has been well washed. THE COLORING AND FLAVORING Use nothing but fruit or vegetable colorings for candy; these can usually be obtained at a drug store, or from the confectioner. A little of these will go a long way. Colorings can be obtained in liquid form or in form of paste. The useful colors are orange, yellow, red, leaf green and violet. With red one can get all the shades of pink, and rose. Different shades of green can be made with the green by the amount used. Always remember that high colors are not desirable in candy and confine yourself to the paler shades as much as possible. You can obtain different shades by combining two colors; for instance, put a drop or two of red with your violet and you will have another shade, and so on. A good shade can be made with strong coffee. By using different flavoring extracts one may have a great variety in candy. Use only pure extracts or oils. When using oil of peppermint or oil of cinnamon for flavoring remember it is very strong and use only a few drops, while from a half teaspoonful to a tablespoonful of extract may be used, according to the strength of flavoring desired. Always add the flavoring after the syrup has been removed from the fire, as in most cases it will boil out if put in with the other ingredients. CHAPTER II THE MAKING OF FONDANT The foundation for innumerable cream candies and for nearly all bonbons is what the confectioners call "fondant." This is quite easily made by the home candy-maker after once getting the knack of it; but one must be careful to follow directions closely and not become careless. It has a great advantage from the fact that it can be made up a long time before it is worked into candies, since it will keep for a great length of time. It can be made up in large quantities, but it is best for the amateur candy-maker at first to make it in small quantities at a time, and make it oftener; then as she becomes more adept she may use several pounds of sugar at a making. FONDANT To make the fondant take two pounds of granulated sugar, one-half cupful of water and one-fourth teaspoonful of cream of tartar. Boil this to the soft ball stage or to 238 degrees. Stir the sugar over a slow fire until it is thoroughly dissolved; then take a damp cloth and wipe away all the sugar crystals that appear on the sides of the pan. When it is done remove from fire and pour over a large platter that has been cooled or over a marble slab. Do not scrape the contents out of pan or allow it to drip, but pour out quickly, then there will be less danger of its graining. Let stand until nearly cool (not cold), then stir until it becomes thick and creamy, working it away from the edges of the platter or slab into a mass in the center. Use a wooden spoon in creaming the fondant, and it is a good idea to sprinkle a little cold water over the top of the syrup after it has been poured out on the platter; this will prevent a crust from forming on top. When too stiff to work with spoon take it in the hands and knead until it is smooth and velvety. Let stand a few hours until it has mellowed somewhat, then pack down in jars and bowls, and cover with a damp cloth. If kept for some time dampen the cloth occasionally. As we said before this fondant will keep for a long time, and one may use it when [18] [19] [20] [21] [22] [23] [24] [25] desired. If a batch should turn grainy after stirring it can be boiled over again, or used in making some other candy, but in either case it must be boiled over again and a little more water added. In making fondant it is best to take a kettle that has not been used for other purposes, or it will give the fondant a taste; also be very careful to have the thermometer clean if one is used. The fondant can be colored and flavored when still warm, or it can be colored and flavored when you warm or melt it when ready to make the bonbons. Fondant should cool quickly after it has been poured out on a platter or slab. As marble is naturally cool it is best for this purpose, but a platter may be placed on ice, or dipped in cold water before being used. CHOCOLATE FONDANT The above directions are for white fondant, which is the kind most generally made, but one can make chocolate and maple fondant. To make the chocolate fondant take two cupfuls of sugar and four ounces of grated chocolate and one- half cupful of water. Boil to the soft ball stage, flavor with a teaspoonful of vanilla and proceed as when making white fondant. It is best not to add the chocolate until the syrup has boiled a while, then it can be melted and slowly added, for the syrup must not be stirred while boiling. MAPLE FONDANT To make maple fondant take one cupful of brown sugar and two cupfuls of maple syrup, or one cupful of maple sugar. If the sugar is used add one-half cupful of water. To keep the syrup from graining add one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage or to 238 degrees by the thermometer, and then pour out on platter or slab, and proceed as with the white fondant. A good substitute for maple fondant may be made by flavoring with mapleine some of the white fondant. Maple fondant is especially good combined with nuts in making bonbons, and also makes nice centers for chocolate creams. In the chapter on bonbons you will find many ways in which the fondant can be used, and many other ways will no doubt suggest themselves to you when you once begin to work with it. CHAPTER III HARD CANDIES Many persons prefer the hard candies to the soft varieties. Most of these hard candies are boiled to the crack stage or hard crack stage, which is from 280 to 310 degrees. In testing these candies in cold water it is always advisable to remove from the fire while doing so, for when the syrup gets to the turning stage it will burn very soon if not watched. Other hard candies will be found classified under the chapter on nut candies, such as peanut brittle, nut nougats, etc. CHOCOLATE CHIPS Place in a saucepan one cupful of brown sugar, one-half cupful of New Orleans molasses (the light colored molasses), and one tablespoonful of butter. Boil to the crack stage, then remove from the fire and flavor with one teaspoonful of vanilla. Pull into long thin sheets, and cut into small pieces. When cold dip into melted chocolate flavored with a little vanilla. CINNAMON JIBB Place in a saucepan one cupful of golden corn syrup, one-fourth cupful of butter, a tablespoonful of cinnamon, and one-half cupful of water. Boil to the crack stage. Pour into buttered pans, and mark off into squares. When cool break up. FIG BRITTLE Take two cupfuls of light brown sugar, one cupful of golden corn syrup and one-half cupful of water. Cook to the crack stage, and then stir in figs that have been cut up into bits. Pour into a buttered pan, and mark off. When cool break up. Date brittle can be made in the same manner. BUTTER-SCOTCH Take two cupfuls of light brown sugar, one-half cupful of butter, one-fourth cupful of water and one tablespoonful of vinegar. Boil to the crack stage. Pour into buttered tins, mark off into squares, and when cool break up. A tablespoonful or two of molasses improves butter-scotch for many persons. FRENCH BUTTER-SCOTCH [26] [27] [28] [29] [30] [31] [32] [33] Take two cupfuls of granulated sugar, one-half cupful of maple sugar, one-half cupful of butter, one tablespoonful of vinegar, and one-fourth cupful of water. Cook to the crack stage or to 280 degrees, then remove from fire and add one teaspoonful of vanilla, and one-fourth teaspoonful soda. Mark into strips, and when cold cut with a pair of shears. MAPLE PANOCHA Take one cupful of maple sugar, one cupful of light brown sugar, two tablespoonfuls of butter, and one-half cupful of water. Boil to the crack stage. Pour over pecan meats that have been placed on a buttered pan. When cold break in any manner desired. HOREHOUND CANDY Take two cupfuls of brown sugar, one cupful of corn syrup, and one-half teaspoonful of cream of tartar. Pour over this the horehound liquid made by steeping two ounces of dried horehound (which can be obtained at the drug store) in one pint of hot water. Boil down to a cupful before adding to the sugar. If you do not wish it to be very strong of horehound don't use quite so much. Boil to the hard crack stage or about 300 degrees. Pour into a buttered pan or pans. Mark deeply into small squares while still warm, and when cool it will break easily. CHOCOLATE TAFFY Take two cupfuls of sugar, one cupful of golden corn syrup, one-half cupful of boiling water, and one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage, then add two ounces of unsweetened chocolate shaved fine. Boil to nearly the crack stage or about 270 degrees, then add one teaspoonful of vanilla. Pour out on a buttered platter, cool and pull. Cut into small pieces, using shears or sharp knife, and place on buttered plate or paraffine paper. MOLASSES TAFFY Take two cupfuls of sugar, and one-half cupful of New Orleans or baking molasses, and one-half cupful of corn syrup, and a third teaspoonful of cream of tartar. Boil to about the crack stage. Turn out on a greased platter, and when cool enough pull until light colored. Cut in small pieces. NUT TAFFY Take two cupfuls of light brown sugar, one-half cupful of corn syrup, one-half cupful of water, and one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage. Add one teaspoonful of vanilla, and one cupful of nut meats, chopped. Pour out on a platter, and pull as soon as cool enough. LEMON STICK CANDY Take two cupfuls of granulated sugar, one-half cupful of white corn syrup, one-half cupful of water, and the juice of one lemon. Boil all together with half the rind of the lemon to the crisp or crack stage. Flavor with one teaspoonful of extract of lemon, and color with yellow coloring. Pour out on a buttered platter, and when cool enough pull into sticks, and cut about four inches long. PEPPERMINT STICK CANDY Make the same as the lemon stick, but omit the lemon, and use one-fourth teaspoonful of cream of tartar. After removing from fire flavor with peppermint. Divide the candy into two portions, and color one with red coloring. Pull each part separately, then twist the red candy around the white till you have it in form of a stick. Cut into sticks, and if desired form into canes. STRAWBERRY DROPS Take two cupfuls of granulated sugar, one-half cupful of corn syrup, the juice of one lemon, and a fourth cupful of water. A tablespoonful of vinegar can be used instead of lemon juice if desired. Boil to the hard crack stage. Color with red coloring and flavor with strawberry flavoring. Drop from a spoon in drops about the size of a nickel onto waxed or greased paper. By flavoring with different flavoring and using different colorings you may have a variety in these drop candies. HONEY PEPPERMINT TABLETS Take one cupful of honey, one cupful of sugar and one-half cupful of white corn syrup, one-fourth teaspoonful of cream of tartar and one teaspoonful of butter. Boil to the crack stage, then remove from fire and add one teaspoonful of peppermint extract. Drop from a spoon onto oiled paper, about the size of a nickel or quarter. This candy can be pulled if preferred, and cut into pieces. [34] [35] [36] [37] MAPLE TABLETS Melt together in a saucepan one cupful of maple sugar and one cupful of light brown sugar, four tablespoonfuls of butter, one teaspoonful of lemon juice and one tablespoonful of water. Boil to the hard crack stage, and drop on oiled paper in drops about the size of a nickel. When partly cool stick two of the drops together. FRUIT TABLETS Take one cupful of sugar, one-half cupful of corn syrup and one-half glass of currant or any kind of jelly. Boil to the crack stage, add a teaspoonful of vanilla, almond or the kind of flavoring that goes best with the jelly used. Drop from a spoon on oiled or waxed paper, and when partly cool put two drops together. ROSE NOUGAT Take two cupfuls of granulated sugar, one-half cupful white corn syrup, one-half cupful of water and a fourth teaspoonful of cream of tartar. Boil to the crack stage. Add one-half cupful of finely chopped candied cherries, and color a rose color with fruit or vegetable coloring. Let stand for a few moments until partly cool, then pour over the whites of two stiffly beaten eggs. Beat well and pour into a buttered mold. Cut into squares. One-half cupful of finely chopped almonds can be added if desired and flavored with one-half teaspoonful of almond extract. RAISIN STICKIES Take one cupful of sugar and one cupful of golden corn syrup and one cupful of finely chopped raisins, and one-half cupful of water and boil to the crack stage. Add one-half teaspoonful of cinnamon and one teaspoonful of vanilla. Pour into buttered pans, and when partly cool, mark off into sticks about an inch across. Twist each stick until twice the original length and cut in two. Place on paraffine paper until cool. VANILLA TAFFY Place in a saucepan two cupfuls of white sugar, one cupful of white corn syrup, and one-half cupful of water. Bring to a boil, then add one teaspoonful of glycerine and a fourth teaspoonful of cream of tartar. Boil to about 260 degrees or to a little more than the hard ball stage and not quite to the crack stage. Pour on a greased platter or a slab, and add a tablespoonful of vanilla. Dip your hands in corn-starch and as soon as it cools enough to be handled pull until it is white and waxy. If a hook is used you can make nicer and whiter taffy. Remove from hands or hook and lay on waxed paper, and when cold break up; or it can be cut into small pieces while still warm. In summer taffy should be wrapped in waxed paper, since it is liable to become very sticky. SALT WATER TAFFY This is made the same as the vanilla taffy except that a tablespoonful of butter is added and one teaspoonful of salt. This can be flavored and colored to suit the taste and pulled like the vanilla taffy. In making taffy fold over the edges as it cools and keep folding the batch up until cool enough to pull. TAFFY DREAMS WITH NUT CENTERS Place in a saucepan two pounds of granulated sugar, one cup of water and one-half teaspoonful cream of tartar or a tablespoonful of lemon juice. Boil to the hard ball stage. Place some nut meats in a bowl and pour enough of the syrup over these so that they will be well coated. Set these in a cool place while pulling the remainder of the taffy. Put the syrup over the fire and boil until nearly the crack stage, then remove and flavor with vanilla or almond, or any flavoring desired. Pour over a large platter or a marble slab. Cool quickly, and then dip your hands in corn-starch and pull the candy until white. Form into a sheet about six inches wide while still warm. Lay on a tin or slab and spread the nut mixture in the center. Fold the edge of sheet over, pinch the edges together so that the nut part cannot be seen. Now stretch the candy by pulling it gently and quickly through the palms of both hands. Cut into pieces with a sharp knife and lay on waxed paper. Nut and fruit combined can be used for the centers, or fruit alone. In this case pour the syrup over them to make them stick together as above. CHAPTER IV FUDGES AND CARAMELS Fudge is one of the most easily made, and one of the most popular of all the home-made candies. Caramels are also a favorite. These candies can be made a great variety of ways. [38] [39] [40] [41] [42] [43] [44] [45] CHOCOLATE FUDGE Take two cupfuls of sugar, two ounces of chocolate, one cup of good milk, and one tablespoonful of butter, or if you wish a richer fudge use two tablespoonfuls of butter. Bring the sugar, milk and butter to a boil and cook until it threads or to 235 degrees. Add the chocolate which should be melted or shaved fine. Stir it in well, then add a teaspoonful of vanilla, and beat up until creamy. The secret of good fudge lies in the beating. Some stir constantly from the time it is removed from the fire until it turns creamy, while others let it stand until nearly cool, and then beat up until creamy. Pour into buttered pan or mold, and when cold cut into neat small squares. MAPLE SUGAR FUDGE Take two cups of maple sugar, one cup of milk, one tablespoonful of butter, and one cupful of chopped walnut meats. Boil until the mixture forms a soft ball when dropped into cold water, or to about 240 degrees. Remove from fire and let stand until nearly cool, then stir until creamy. Pour into greased pans, and when cool cut into squares. BURNT ALMOND FUDGE Brown blanched almonds in the oven and chop rather coarsely. Brown one-half cupful of granulated sugar in a granite pan; then add two-thirds cupful of milk, and when the browned sugar is thoroughly dissolved add one cupful of granulated sugar and one tablespoonful of butter. Boil until it makes a firm ball when dropped in cold water; flavor with almond extract and add one cupful of the browned almonds; stir until creamy, then pour into pans and mark off into squares. COFFEE FUDGE Take two cupfuls of granulated sugar, one cupful of strong boiled coffee, one-half cupful of cream and a teaspoonful of butter. Boil to the soft ball stage, then add a cupful of chopped nut meats, and stir until creamy. Pour into pans and cut into squares. The nuts may be omitted if desired. MARSHMALLOW FUDGE Take two cupfuls of light brown sugar, a cupful of milk, a tablespoonful of butter, and a fourth teaspoonful of cream of tartar. Boil until it threads or to 235 degrees, and then add a half pound of marshmallows. Beat until dissolved, add a cupful of chopped walnut meats. Pour into buttered pans and cut into squares. Another way to make this fudge is to omit the nuts and add two squares of chocolate. PEANUT FUDGE Take two cupfuls of brown sugar, one cupful of milk, and one teaspoonful of butter. When oily nuts are used in fudge one does not need to use so much butter. Boil to the thread or soft ball stage, and then add one cupful of finely ground peanuts and one teaspoonful vanilla. If preferred peanut butter may be used. Beat up until creamy, pour into buttered pans, and cut into squares. FIG FUDGE Take two cupfuls of granulated sugar, one cupful of water, a fourth teaspoonful of cream of tartar, one-half pound of figs, one teaspoonful of ginger, and one tablespoonful of butter. Boil the mixture to the soft ball stage. Remove from the fire and beat up until creamy. Pour into a buttered pan and mark into squares. Chop the figs before adding. DIVINITY FUDGE Take two cupfuls of light brown sugar, add one-half cupful of golden corn syrup, and one-half cupful of water. Boil to the hard ball stage. Add one cupful of chopped walnut meats, and one teaspoonful of vanilla; and then pour over the stiffly beaten whites of two eggs. Beat up until light and foamy. Pour into buttered pans, and when cool mark off into squares. COCOANUT FUDGE Take two cupfuls of granulated sugar, one cupful of milk, one tablespoonful of butter, and one-fourth teaspoonful of cream of tartar. Boil to the thread or soft ball stage and then add one cupful of grated cocoanut. Beat up until quite creamy. FRUIT FUDGE Take two cupfuls of light brown sugar, a cupful of milk, a tablespoonful of butter, and a pinch of cream of tartar. [46] [47] [48] [49] Boil until it makes a soft ball, then add a fourth pound of marshmallows. Beat until dissolved, then add one-half cupful of chopped walnut meats, and a cupful each of chopped dates and figs. Beat up until creamy, and pour into buttered pans. CINNAMON FUDGE Take two cupfuls of light brown sugar, one cupful of milk, one-half cupful of butter, and two tablespoonfuls of cinnamon. Boil to the soft ball stage, remove from the fire and add a teaspoonful of vanilla. Beat up until creamy, pour into a buttered mold and cut into squares when cold. PINEAPPLE FUDGE Take two cupfuls of granulated sugar, one cupful of water, and a pinch of cream of tartar. Boil to the hard ball stage, then add one cupful of candied pineapple. Pour over the stiffly beaten whites of two eggs, and beat up until light and foamy. LAYER FUDGES These are fine and are made by pouring one kind of fudge upon another in layers. For this purpose one should use only the fudges that combine well together. Layers of several different kinds of fudge may be used, or only two, as desired. A chocolate fudge with a layer of divinity fudge between is delicious. Pour half of the chocolate fudge into a pan, and when cool pour over it a layer of divinity fudge; then when this has cooled pour over the remainder of the chocolate fudge which should have been kept hot in a bowl set in hot water. Fruit and nut fudges make a good combination. COCOANUT MARSHMALLOW FUDGE Take two cupfuls of sugar and one-half cupful of milk and boil up, then add one tablespoonful of butter and boil to the soft ball stage. Add a cupful of grated cocoanut and beat up until creamy. Arrange some marshmallows in a pan, and pour the fudge mixture over them. When cold cut into squares between the marshmallows. ANOTHER COCOANUT MARSHMALLOW FUDGE Take two cupfuls of granulated sugar, one cupful of milk and one tablespoonful of butter. Boil to the hard ball stage. Take it off the fire and add a teaspoonful of vanilla and one cupful of grated cocoanut. Mix this in, then add a half-dozen marshmallows. Let stand a while until soft; then pour the mixture over the stiffly beaten whites of two eggs. Beat up until it begins to get creamy, then pour into buttered pans, and when cool cut into squares. BARLEY FUDGE Take a cupful of barley and brown it in the oven; be careful not to burn it, but have it a nice brown. Run this through the coffee-grinder. Take two cupfuls of brown sugar, one-half cupful of corn syrup, one-half cupful of milk and a tablespoonful of butter. Boil to the soft ball stage, add a tablespoonful of vanilla, then stir in the ground barley. Stir until creamy and pour out into a buttered pan, and when cold cut into squares. COFFEE CARAMELS Take one cupful of light brown sugar, one cupful of golden corn syrup, one-half cupful of milk, one-half cupful of strong boiled coffee and one tablespoonful of butter. Boil to the hard ball stage. Remove from the fire, stir in one teaspoonful of vanilla, then pour into buttered pans, and mark off into squares. When cool cut into squares, and wrap each caramel in waxed paper. COCOANUT CARAMELS Take two cupfuls of granulated sugar, one-half cupful of white corn syrup, one-half cupful of cream, or if milk is used add one tablespoonful of butter. Boil to the hard ball stage. Remove from fire and stir in one cupful of grated cocoanut and one teaspoonful of vanilla. Pour into buttered pans, and when cold cut into squares. CHOCOLATE CARAMELS Take one cupful of light brown sugar, one cupful of golden corn syrup, and one cupful of milk. Boil to about 235 degrees or to the soft ball stage, then add one-fourth pound of chocolate. Continue to boil to the hard ball stage or about 250 degrees. Flavor with vanilla, and pour into a buttered pan about an inch thick. Mark off into squares while still warm. SULTANA CARAMELS [50] [51] [52] [53] [54] Put into a saucepan two cupfuls of light brown sugar, one cupful of golden corn syrup, one-half cupful of milk and one-fourth cupful of butter. Bring to the boiling point, then add a cupful of Sultana raisins and one-half cupful of English walnut meats. Boil until it makes a firm ball when dropped into cold water or to about 250 degrees. Remove from the fire, add one teaspoonful of vanilla; pour into square greased pans to an inch or half-inch thick. Mark off into squares, and press a Sultana raisin in the top of each while still warm. When cold cut into squares. NUT CHOCOLATE CARAMELS Place in a saucepan one cupful of brown sugar, one cupful of golden corn syrup, one-half cupful of milk and two tablespoonfuls of butter. Boil to the hard ball stage. Remove from the fire, add one teaspoonful of vanilla and one cupful of nut meats. Turn into square buttered pan, cool and cut into small squares, then dip into melted chocolate. VANILLA CARAMELS Take two cupfuls of sugar, one-half cupful of milk, and one-half cupful of golden corn syrup. Bring to a boil and then add two tablespoonfuls of butter. When nearly done add one square of chocolate. Boil to the hard ball stage, then flavor with a spoonful of vanilla. Pour into a square pan about an inch thick. Mark off in squares while still warm, and cut into cubes when cold. STRAWBERRY CARAMELS Place in a saucepan one cupful of granulated sugar, one cupful of golden corn syrup and one tablespoonful of butter. Boil to the soft ball stage, then add one glassful of whole preserved strawberries, and boil until a hard ball will form between the fingers in cold water or to 250 degrees. Turn into a buttered pan, cool, and cut into small squares. JELLY CARAMELS Take two cupfuls of granulated sugar, one cupful rich cream, or if milk is used add a tablespoonful of butter, and one cupful of golden corn syrup. Boil to the hard ball stage then add a teaspoonful of vanilla, and pour into separate pans only about a third as thick as the usual caramels. Stiffen a glassful of any good jelly with a little gelatine melted in a little cold water. Pour this jelly when it begins to stiffen over one of the layers of caramel. Let stand until nearly cold, then remove the other layer of caramel from pan and place over the jelly. Let stand until perfectly cold, preferably over night, then cut into squares. Preserved fruits can be used instead of the jelly, and in this case, especially if the preserves are thick, no gelatine need be used. CHOCOLATE CREAM CARAMELS These are made in the same way as the above except that a layer of fondant is placed between the two layers of caramel. Melt the fondant, and pour over the caramel, and when barely cool place the other layer on top. Press lightly so that the layers will blend together. When cool cut into squares. MOLASSES CARAMELS Take one cupful of brown sugar, two cupfuls of New Orleans molasses, one-half cup of milk, and one-half cupful of butter. Boil to the hard ball stage, then remove from the fire, and add one teaspoonful of vanilla. Pour into a buttered pan, mark off into squares when partly cool, and when cold cut into cubes. FRANCONIA CARAMELS Take one cupful of light brown sugar, one cupful of molasses, one cupful of milk and two tablespoonfuls of butter. Boil to the hard ball stage, then remove from fire and add one-half cupful of walnut meats, and a teaspoonful of vanilla. Turn into a buttered pan, and when cool cut into cubes, and dip each one in melted chocolate. TUTTI-FRUTTI CARAMELS Take two cupfuls of light brown sugar, one cupful of golden corn syrup, one-half cupful of milk, one tablespoonful of butter, one-half cupful of chopped dates, one-half cupful of chopped figs, one-half cupful of chopped seeded raisins, and one-fourth cupful each of candied orange peel and citron. A half cupful of black walnut meats will improve this candy. Boil to the hard ball stage, stirring often to keep from sticking. Remove from fire, add a teaspoonful of vanilla, then pour into buttered pans, and mark off into squares. BUTTERNUT CARAMELS Take two cupfuls of light brown sugar, one cupful of golden corn syrup, one cupful of milk and one tablespoonful of butter. Boil to the hard ball stage, then remove from the fire and add one cupful of chopped butternut meats. Pour into [55] [56] [57] [58] buttered pans, and when partly cool mark off into squares. When cold cut in cubes with a sharp knife, and wrap each caramel in the paraffine paper. CARROT CARAMELS Boil some carrots or better bake them until quite tender, then pass through a sieve. To two cupfuls of this carrot pulp add two cupfuls of sugar, one-half cupful of corn syrup, two lemons, using both the juice and grated peel, one-half cupful of finely chopped almonds, also one-half cupful of water. Boil to the hard ball stage, and pour into well-buttered pans. When cool cut into cubes. CHAPTER V NUT CANDIES Many delicious candies may be made by adding nuts to the other ingredients, and since nuts have much food value these candies are healthful and nourishing. CHOCOLATE ALMONDS Blanch a pound of almonds; this is done by pouring hot water over the almond meats and letting them stand on back of stove for about five minutes when the skins can easily be slipped off. Place on a pan in the oven and brown a nice dark brown, but be careful not to let them burn. When cool dip each almond in melted sweet chocolate. BROWN ALMOND NOUGAT Blanch and cut one pound of sweet almonds in slices; lay them on a paper in a pan, and place in the oven until slightly brown. Take two cupfuls of granulated sugar, one-half cupful of golden corn syrup, and one teaspoonful of lemon juice. Melt to a liquid, stirring well, then add the almonds and mix well with the syrup. Butter a large platter or marble slab. Pour the nougat on this and make it even with a lemon, which should be lightly dipped in oil or melted butter. Make it about an inch thick, and cut into strips or bars, or it may be used to line molds. The molds are first slightly buttered on the inside, then a thin layer of nougat is pressed against the form; this must be done while the nougat is still warm. When cool turn out of form or mold, and these may then be filled with candied fruit and whipped cream, candies or ice-cream. WHITE NOUGAT Boil two pounds of honey to the crack stage, or nearly to the crack, have the whites of four eggs beaten stiff, and add to the honey. Stir over a slow fire until it has reached the crack stage; then add two pounds of blanched almonds cut into strips and slightly browned in the oven. Mix all together and pour on platter or marble slab, or else line a nougat frame with wafer paper which can be bought at a confectionery shop, then pour the nougat into the frame, put board and weight on top. PEANUT BRITTLE Take two cupfuls of light brown sugar, one cup of corn syrup, one-half cupful of water, one tablespoonful of butter and cook to the crack stage, then add a teaspoonful of vanilla, and two cupfuls of peanuts that have been slightly roasted, and stir until it begins to turn brown. Be careful not to let it burn, or become more than a golden brown in color. Add one tablespoonful (level) of soda, stirring it quickly, then pour over a greased platter or marble slab. As soon as it is thin enough to handle, loosen from the platter or slab with a knife, turn over and stretch out very thin. Break up into any desired shape when cold. ALMOND TOFFEE Take two cupfuls of brown sugar, two tablespoonfuls of butter and one-half cupful of cream and boil to the hard ball stage; then add one cupful of chopped almonds and one teaspoonful of vanilla. Boil to the crack stage. Pour into buttered pans, and mark off into squares. SOUTHERN HAZELNUT TOFFEE Melt one-half cupful of butter in a saucepan, add one cupful brown sugar and one cupful New Orleans molasses. Boil to the hard ball stage, add one cupful of chopped hazelnuts and boil to the crack stage. Pour into buttered pan, and mark off into squares. [59] [60] [61] [62] [63] [64] [65] [66]