CANDY-MAKING AT HOME
BY
MARY M. WRIGHT
TWO HUNDRED WAYS TO MAKE
CANDY WITH HOME FLAVOR
AND PROFESSIONAL FINISH
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
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
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
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
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 235 degrees Thread 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.
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.