CANDIES

ROCK CANDY

Use a pound of granulated sugar and a gill of water; boil to the "feather" degree. This is the degree at which the sugar is most apt to grain and it must be taken from the fire at once. The best way to tell the "feather" degree is to dip in a spoon and quickly lift and turn over some of the syrup. If this degree of boiling has been reached, the sugar will spin out in long fine strings. Another way, is to blow a spoonful with the breath. If feathery films of sugar are to be seen it is time to remove the mixture from the fire. Then take a pan (an ordinary baking pan will do) and stretch strings across it, then pour in the candy. The strings are used simply to hasten crystallization. Place the pan in a warm place for about a week. When crystallization has ceased, pour off the loose liquid, and allow the candy to stand until it be­comes dry.

NUT CANDY

Shell and finely chop a pound and a half of mixed nuts. To a cupful of granulated sugar, add a cupful of cream and boil for five minutes; then stir in the nuts and continue boiling for ten or twelve minutes, and pour into a well-buttered pan to cool. When partly cold cut into small squares, and leave stand for at least twenty-four hours.

PLAIN MOLASSES CANDY

To two cupfuls of New Orleans molasses add a cupful of brown sugar and two ounces of butter. Set over a hot fire and boil till it hardens when tested in cold water; then add a tablespoonful of vinegar, stir well, and pour into buttered pans to cool. When partly cold, oil or butter the hands, take up the candy and pull until it turns white.

WALNUT MOLASSES CANDY

Follow the instructions given for Plain Molasses Candy, adding a cupful of walnut kernels just before tak­ing the candy off the fire; then pour into greased pans to cool. Before it is. hard, use a greased knife and cut into small squares.

PEANUT MOLASSES CANDY

Shell and skin a half-pound of peanuts, lay them on buttered pans; then proceed precisely as for Plain "Molasses Candy, pouring it over the peanuts when done. Finish as directed for Walnut Molasses Candy.

COCOANUT CREAM CANDY

To a pound of granulated sugar add the milk of a cocoanut, and heat until the sugar is dissolved. Boil three or four minutes, add a cupful of grated cocoanut, stir continually and boil ten or twelve minutes longer; then pour onto a greased pan to cool. When nearly cold cut into small squares with a buttered knife, and leave the candy stand until it hardens, which will take about thirty hours.

PLAIN CREAM CANDY

Dissolve a half-ounce of gum arabic in two tablespoonfuls of hot water; strain it through a cheese cloth, add it to a pound of granulated sugar; then put in a half-teaspoonful of cream of tartar and a cupful of water. Mix together and stir and heat until the sugar is dissolved; then boil, without stirring, until it hardens when tested in cold water. Pour into a buttered pan, and when it is cold enough to handle take it up and pull until it is white. Cut into the desired shape, and put in an air-tight jar for two hours.

ORANGE CREAM CANDY

Proceed as for Plain Cream Candy using the grated rind of an orange, and a teaspoonful of orange juice for the flavor.

SWEET FLAG CANDY

Make an extract of sweet flag root by boiling it in a cupful of water. After boiling for fifteen minutes strain through a cheese cloth, and to the extract add an equal amount of maple sugar; then boil and stir until the sugar granu­lates. Put in a buttered tin to cool.

HONEY CANDY

Mix together a cupful of granulated sugar, three tablespoonfuls of water, and two tablespoonfuls of strained honey; boil until brittle when tested in cold water, and pour into buttered pans to cool. When nearly cold, take up the candy and pull until it is cold.

NUT HONEY CANDY

Proceed precisely as for Honey Candy, adding: a small handful of mixed nut kernels just before pouring into pans to cool.

FIG CANDY

Without stirring, boil a cupful of granulated sugar and a half-cupful of water until it is brittle when tested in cold water; then add an ounce of butter and a teaspoonful of vinegar. Lay slices of figs on but­tered plates and pour the candy over them, and set aside to cool and harden.

PEANUT CANDY

Shell and skin a cupful of peanuts; then make a syrup by boiling a cupful of granulated sugar, two table­spoonfuls of water, and a pinch of cream of tar­tar. When the candy hardens by testing it in cold water, add the peanuts and stir until they are well mixed. Then pour the candy into buttered pans to cool. When partly cold, use a greased knife and cut into small squares.

COUGH CANDY

For one hour soak an ounce of slippery elm bark and an ounce of flaxseed in. a cupful of water, strain and add it to a cupful and a half of brown sugar. Heat it and stir until the sugar is dissolved, then let it boil for five minutes, and add a teaspoonful of lemon juice; continue the boiling until it reaches the "crack" degree, and pour off into buttered pan to cool. Before it gets too hard, use a greased knife and cut the candy into small squares.

UNCOOKED CREAM CANDY

Take the white of an egg, an equal amount of gum arable water and stir in enough powdered sugar to knead well. Any flavor desired can be added. This paste may be used for chocolate creams by forming it into balls, and dipping them into melted chocolate. It can, in fact, be used for nearly all the candies given under "Fondant", but it cannot be melted and used for coating purposes.

Are You Ready To Move Onto The Next Lesson? Click Here….