SEA FOAM AND CREAM CANDIES
SEA FOAM and cream candies are delicious, and very easily made by the
home candy-maker. Sea foam candies are those in which the white of egg
is used, while the cream candies are made much after the same manner as
fondant is made, except that cream is used instead of water.
GINGER CREAMS
Place in a saucepan two cupfuls of granulated sugar, one-half cupful of
cream, one-fourth teaspoonful of cream of tartar or a few drops of
acetic acid and one-half teaspoonful of glycerine. Boil until it forms a
soft ball when dropped into cold water or to about 240 degrees; then
pour the syrup on a large platter and when it has become slightly cool
cover with candied ginger cut into thin strips--about one-half cupful
will be enough. Work with a wooden spoon from the sides of the dish
until it becomes creamy and smooth; then gather up in the hands and
knead thoroughly. Roll out into a sheet and cut into thin bars, laying a
strip of ginger on each bar and pressing it in with the finger.
LEMON CREAMS
Place in a saucepan one cupful of granulated sugar, one-half cupful of
cream, the grated rind of one lemon. Boil to the soft ball stage; color
with a few drops of yellow coloring and when slightly cool beat up until
creamy. Form into bonbons and decorate with candied lemon peel.
PEPPERMINT CREAMS
Place in a saucepan two cupfuls of granulated sugar, one-fourth cupful
of white corn syrup, one-fourth teaspoonful of cream of tartar, and
one-half cupful of cream. Boil to the soft ball stage. Let stand until
nearly cool, then flavor with six drops of oil of peppermint, or
one-half teaspoonful of extract, and add a few drops of red coloring to
make a light shade of pink. Beat up until creamy and form into mint
shape. Wintergreen creams can be made by flavoring with wintergreen.
MAPLE CREAMS
Place in a saucepan two cupfuls of light maple sugar and one-half cupful
of cream. Boil to the soft ball stage, then stir in one cupful of finely
chopped nut meats, and one teaspoonful of vanilla. Beat until creamy,
and pour into a buttered pan. Cut into small squares. These are good
dipped in melted chocolate.
WALNUT CREAMS
Take two cupfuls of light brown sugar, one-half cupful of golden corn
syrup, and one-half cupful of cream. Boil to the soft ball stage, add a
cupful of finely chopped walnut meats, and a teaspoonful of vanilla.
Beat until the mixture becomes creamy, then pour into buttered pan, and
when cold mark off into small squares.
COCOANUT CREAMS
Take two cupfuls of granulated sugar, one-fourth cupful of white corn
syrup, one-half cupful of cream, and one-fourth teaspoonful of cream of
tartar. Boil to the soft ball stage, then add one teaspoonful of
vanilla, and one-half cupful of shredded cocoanut. Stir until creamy,
and pour into buttered pan. Can be formed in bonbon shape or poured into
buttered pan.
HONEY CREAMS
Take two cupfuls of granulated sugar, two tablespoonfuls of strained
honey, and one-half cupful of water. Boil to the hard ball stage, then
remove from fire and stir in one-half teaspoonful of almond extract, and
a half cupful of chopped almonds. Pour over the stiffly beaten whites of
two eggs. Beat up until light and foamy, and drop from a spoon on
greased paper. Decorate the top with almonds.
VANILLA SEA FOAM
Take two cupfuls of light brown sugar, one-half cupful of water, and
one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage
or to 250 degrees. Remove from the fire and flavor with one teaspoonful
of vanilla, then pour over the stiffly beaten whites of two eggs. Beat
up until light and foamy, and drop from a spoon on greased paper or a
buttered plate. These are fine dipped in melted chocolate.
MAPLE FOAM
Take two cupfuls of maple sugar, one cupful of brown sugar, one-half
cupful of water, and a fourth teaspoonful of cream of tartar. Boil to
the hard ball stage, then add a dozen marshmallows cut up into bits.
Cover and let stand for five minutes, then pour over the stiffly beaten
whites of two eggs. Beat up until light and it begins to harden. Drop
from a spoon on greased paper, and place a half walnut meat on top of
each piece of candy.
CANDIED CHERRY FOAM
Place in a saucepan two cupfuls of granulated sugar, one-half cupful of
water and one-fourth teaspoonful of cream of tartar. Boil to the hard
ball stage, and just before removing from the fire stir in a cupful of
candied cherries cut into bits; then stir the mixture over the stiffly
beaten whites of two eggs, add a few drops of red coloring, just enough
to make a delicate pink, and beat up until light and it begins to
harden. Drop from a spoon on waxed or greased paper, and garnish each
drop with a candied cherry. This candy is not only pretty to the eye but
delicious as well.
NUT FOAM CHOCOLATES
Place in a saucepan two cupfuls of granulated sugar, one-half cupful of
water and one-fourth teaspoonful of cream of tartar. Boil to the hard
ball stage. Add a teaspoonful of vanilla and pour over the stiffly
beaten whites of two eggs and beat until foamy. Drop from a spoon on a
greased paper or buttered plates that have been spread with chopped nut
meats. Press chopped nut meats over the top, then set aside to cool.
When cool dip into melted chocolate or melted chocolate fondant. These
will be light and foamy in the inside and delicious to the taste.
MAPLE DELIGHT
Take one cupful of maple sugar, and one cupful of light brown sugar,
one-fourth cupful of golden corn syrup and one-fourth teaspoonful of
cream of tartar. Boil for a few minutes then add one-half cupful of
chopped raisins, and one-half cupful of walnut or pecan nut meats. Boil
to the hard ball stage, flavor with vanilla, and pour over the stiffly
beaten whites of two eggs. Drop from spoon on waxed paper, and place a
Sultana raisin on top of each drop.