Home Made Candy Sitemap

PREFACE - It is hardly necessary to make extended com­ment on, or  introduction to, this little book. The following pages are filled with minute details of all things and everything pertaining to the subject of which it treats.

We can, however, say that it has been the aim of the author to gather the precise formulas of the best candies made from private recipes, also those sold by confectioners, and present them in such manner and a form so simple that any school girl or boy may concoct for themselves or friends the finest of candies at very little ex­pense

01. CANDY TOOLS - Unless one intends to make candy to sell, or on an unusually large cale, no large assortment of tools is necessary. In these days most kitchens contain everything in the line of tools that are absolutely indis­pensable, but a few suggestions along these lines will not come amiss.

02. FLAVORINGS - Take a drachm of the oil of allspice and add 'it to a wine" glass of strong spirits. This is a strong essence, and should be used sparingly, one or two drops being sufficient for ordinary purposes.

Shell the almonds, scald them in hot water' Scrape off the skin, and chop and mash them, adding a few drops of lemon juice, and strain through al cheese-cloth.

- 03. COLORINGS - As a matter of precaution the COLORINGS. home candy maker should make his own colors. He will then be sure that there is nothing but vegetable mat­ter in their concoction. Unscrupulous manu­facturers oftentimes use minerals in their products, and there is no question that deleterious effects follow their use. So, in order to make sure that the colors are pure, we give the following formulas for the principal ones.

04. SUGAR BOILING - The syrup made by boiling sugar and water is the basis of most candies, and on the quality of this syrup depends the quality of the candy. For a certain kind of candy 'the sugar is boiled to a cer­tain degree. For another kind of candy the sugar is boiled to a greater or lesser degree, as the case may be; hence, it is of prime importance that the art of boiling sugar be thoroughly understood by the amateur; otherwise, he is apt to be surprised when he strives for a certain result and does not get it.

05. CANDY HINTS - One of the best ways to test candy is to hold the' hand in ice water until the, hand is cold, then plunge a finger into the boiling syrup and immediately plunge the hand back; into the ice water. Do this quickly and there is no danger of burning the finger.

06. FONDANT - Foudant is a sort.of cream paste. It forms the foundation for almost two-thirds of all candy sold by confectioners . All fondant is made alike, but the best quality is made only by following explicitly the given directions to the letter.

To one-half pound of the best granulated sugar add a gill of water; let it stand an hour, or until the sugar has become pretty well soaked with the water; then set over a hot fire and stir until the candy starts to boil.

07. CREAM CANDIES - Half teaspoonful Extract of Vanilla, half pound Fondant, half pound Sweetened Choco­late.

Work the vanilla into the fondant, and roll into small round balls, or form into tiny pyramids; then place on waxed paper and leave stand in a cool, dry place for about three hours, when they will be ready to dip into the chocolate.

08. GLACES - Over a hot fire put two cupfuls of granulated sugar, one cupful of water, and one-fourth teaspoonful of cream of tartar. Stir until the sugar is melted, and continue boiling without further stirring un­til the "crack" degree is reached; that is, of course, when the candy turns brittle when test­ing it in cold water. As a precaution against granulation, wipe off from the sides of the pan in which the mixture is boiling the steam and crystals, and take care not to subject the pan to a jar.

09. NOUGATS - Mix together a pound of granulated sugar and a cupful of water, put over a fire and stir until the sugar is dis­solved ; then boil, without stirring, until the mix­ture, turns a slight brown color. Take it off the fire and pour into pans in which there is a thin layer of mixed nuts. Blanched almonds and English walnuts are always a good combination.

10. CARAMELS - Use one cupful of New Orleans molasses, two cupfuls of brown sugar, one-fourth cupful of milk, one cupful unsweetened chocolate, two ounces of butter, and a half teaspoonful of vanilla; mix all together, boil over a slow fire and test until it cracks when dropped into cold water; then pour out onto shallow pans to harden.

11. BONBONS - Take two ounces of powdered gum Arabic and soak it in a cupful of boiling water; then strain through a cheese cloth; add a teaspoonful of vanilla and enough powdered sugar to make a stiff paste. Form the mixture into balls about the size of marbles, and set aside to dry. Now make an icing. Melt five ounces of sweet choco­late; put in with it two tablespoonfuls of water

12. CRYSTALLIZED FRUITS - Dissolve three ounces of gum arabic in three-quarters of a cupful of hot water, and strain through a cheese cloth; then add eight ounces of powdered sugar, set over a fire, and stir the mix­ture until it is nearly stiff. Don't allow it to boil. Next take it off the fire and beat it for several minutes, adding a half-teaspoonful of vanilla. If sticky to the touch, beat it a few minutes more. Sift a little corn starch into a pan and then pour in the mixture, and leave stand until cold, when it can be cut into squares

13. FROSTED FRUITS - Select firm ripe peaches, dust off the fur and proceed precisely as for Frosted Cherries.

Proceed precisely as for Frosted Cherries. In fact, any fruit may be given this coating. The best qual­ity only should be frosted.

Peel a half-dozen oranges, cut the peel into thin strips, and boil. It requires about an hour's boiling to get the bitter taste out of the peeling.

14. LOZENGES - Make a paste by using milk or water and beating the white of an egg; beat the egg, add the milk or water and form into a paste by adding enough powdered sugar as the mix­ture will absorb; then flavor with wintergreen and roll out the paste and cut out the lozenges. Various other lozenges can be made by using different flavors.

15. TAFFIES - Take a cupful water, 1 teaspoonful lemon, 1 oz. butter, ½ tablespoonful vinegar, 1 teaspoonful lemon juice, 2 cupfuls granulated sugar. Mix the water and sugar together and set to boil. When the sugar has been thoroughly dissolved, add the "butter and vinegar, and continue boiling until the "soft ball" degree has been reached, then add the lemon juice. Don't stir. Continue boiling. Test fre­quently, and when brittle pour into greased, shallow pans to cool.

16. CANDIES - 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.

17. DROPS - Into a gill of water put one ounce of flaxseed and an ounce of slippery elm bark. Stir until thoroughly mixed, cover, and leave stand for an hour; then strain through a fine sieve. Add this mixture to three-quarters of a pound of brown sugar, set over a fire and stir until the sugar is dissolved; then boil for six or seven minutes without stirring and add a tablespoonful of lemon juice, and boil to the "crack" degree.

18. POP CORN - Make a syrup by boiling the desired amount of molasses to the "feather" degree. Have the pop corn ready and pour the hot molasses over it. Mix well. Butter the hands, and when cold enough to handle form into balls.

Proceed as directed for Pop Corn Balls, and instead of forming into balls, use a roller and roll flat, afterwards cutting it into small cakes.

19. CHEWING GUMS - Over a fire melt a quarter of a pound of refined parafine, and gradually add an eighth of a pound of white sugar. As soon as the mixture is melted pour it into a pan and set it aside to cool. When cold cut it into small squares.

Take equal portions of rosin, white bees wax and Venice Tur­pentine, mix together and put over a fire and melt. When melted, pour into a pan to cool, and then cut into any shape desired.

20. SODA WATER SYRUPS - Strip ripe barberries' add enough water to cover them, put them on the back part of the stove and let them simmer. Do not boil or burn them. When done strain out the juice and add twice as much sugar; then set the kettle into a dish of boiling water until the sugar is dissolved. Cool and bottle the syrup when cold, and keep in a cool place.

THE END