28. In addition to the ingredients already mentioned, there are a number
of materials that may be used in the making of candy to provide food
value and at the same time give variety and improve the flavor and
appearance of the candy. Chief among these materials are coconut, cocoa,
chocolate, nuts, candied and dried fruits, milk, cream, butter, etc.
Their value in candy depends on their use, so it is well to understand
their nature and the methods of using them.
29. COCONUT.--Either shredded or ground coconut is often used in candy
to give it flavor or variety. Coconut for this purpose may be secured in
a number of forms. A coconut itself may be purchased, cracked open to
remove the flesh, and then prepared either by grating it or by grinding
it. This will be found to be very delicious and preferable to any other
kind. However, if it is not desired to prepare the coconut in the home,
this material may be purchased shredded in boxes or in cans. That which
comes in boxes is usually somewhat dry and is often found to be quite
hard. The canned varieties remain soft, since the shredded coconut is
mixed with the milk of the coconut, but these have the disadvantage of
not keeping very well. Any coconut that becomes too dry for use may be
softened by steaming it.
30. COCOA AND CHOCOLATE.--In the making of confections, cocoa and
chocolate are used extensively for both flavoring and coating. Either of
them may be used for flavoring purposes, but chocolate is always
preferable, because it has a richer, deeper flavor than cocoa. Bitter
chocolate should be used in preference to any kind of sweet chocolate.
When it is to be cooked with candy for flavoring, it may be added to the
other ingredients in pieces and allowed to melt during the cooking. It
is often used without cooking, however, as when it is added to material
that is to be used as centers for bonbons or opera creams. In such an
event, it is first melted over steam or hot water and then worked into
the candy.
31. When desired for coating, chocolate that is sweetened is usually
employed, although many persons are fond of creams that have a bitter
coating. Sometimes a bitter-sweet coating, that is, a slightly sweetened
chocolate, is used, and for most purposes a coating of this kind is
preferred. Such chocolate must usually be purchased from a store where
confectioner's supplies are sold or from a candy-making establishment.
Milk chocolate and very sweet coatings may also be purchased for
coating, but the eating chocolate that is sold in bars will not produce
satisfactory results, and so should never be used for coating purposes.
32. CANDIED AND DRIED FRUITS.--Many varieties of candied or crystallized
fruits and flowers find a place in the making of confections. Sometimes
they are used as an ingredient, while other times they are added to
bonbons and chocolates merely for decorative purposes. Again, they are
often used in boxes of fancy candies that are packed to sell at some
special event or to give away. They are somewhat expensive to purchase,
but if they are properly used they add such an appetizing touch and
produce such gratifying and delightful results that the expenditure for
them is well justified. Many of these may be prepared in the home with a
certain degree of satisfaction.
33. The two candied fruits most frequently used are candied pineapple
and candied cherries, but, in addition to these candied apricots,
peaches, pears, limes, lemons, and oranges are often found in the
market. Cherries preserved in maraschino wine and creme de menthe add
attractive touches of color to candies and make delicious confections
when coated with bonbon cream or chocolate.
34. Crystallized violets, rose petals, and mint leaves are used
frequently in the preparation of confections. They are added merely for
decoration and make very attractive candies. They can usually be
purchased in confectionery stores.
35. Several varieties of dried fruits, chief among which are dates,
figs, and raisins, are useful in the making of confections. They have
the advantage of not requiring complicated manipulation, and at the same
time they lend themselves to a number of delicious confections that may
often be eaten by persons who cannot eat anything so rich as candy.
Children can usually partake of confections made of these fruits without
harm when candy would disagree with them.
36. NUTS.--Nuts of various kinds probably have more extensive use in the
making of confections than any other class of foods. In fact, there are
few kinds of candy that cannot be much improved by the addition of nuts.
Halves of such nuts as English walnuts and pecans are frequently used by
being pressed into the outside of bonbons and chocolates. Then, too,
pieces of various kinds of nuts are used with a filling for coated
candies. Such nuts as almonds, filberts, walnuts, and peanuts are often
covered singly or in clusters with the same chocolate coating that is
used to coat creams. Pistachio nuts, which are light green in color, are
either chopped or used in halves on chocolates or bonbons.
37. When nuts are not desired whole for confections, they should never
be put through a food chopper; rather, they should always be broken up
by being cut or chopped with a knife. The simplest way in which to cut
them is to spread the nuts in a single layer on a board and then with a
sharp knife press down on them, having one hand on the back of the knife
near the point and the other on the handle and rocking the knife back
and forth across the nuts until they are as fine as desired. They may
also be chopped in a chopping bowl or cut one at a time with a small,
sharp knife.
38. Salted nuts, while not a confection in the true sense of the word,
are closely related to confections, since they are used for the same
purpose. For this reason, it seems advisable to give the methods of
preparing them in connection with the preparation of confections.
39. POP CORN.--An excellent confection and one that always appeals to
children may be made from pop corn. This variety of Indian corn has
small kernels with or without sharp points. To prepare it for
confections; the kernels, or grains, are removed from the ears and then
exposed to heat in a corn popper or a covered pan. When they become
sufficiently hot, they pop, or explode; that is, they rupture their
yellow coat and turn inside out. The popped kernels may be eaten in this
form by merely being salted or they may be treated with various sugar
preparations in the ways explained later.
40. MILK, CREAM, AND BUTTER.--Milk is extensively used in the making of
candy, both to obtain a certain flavor and to secure a particular
consistency. Skim milk may be used for this purpose, but the richer the
milk, the better will be the flavor of the finished candy. Cream, of
course, makes the most delicious candy, but as it is usually expensive,
it greatly increases the cost of the confection. Butter may be used with
milk to obtain a result similar to that secured by the use of cream. If
skim milk is used, butter should by all means be added, for it greatly
improves the flavor of the candy. In any recipe requiring milk,
condensed or evaporated milk may be substituted with very satisfactory
results. These milks may be diluted as much as is desired.
Besides providing flavor, milk, cream, and butter add food value to the
confections in which they are used. Most of this is in the form of fat,
a food substance that is not supplied by any other ingredients, except
perhaps chocolate and nuts. They are therefore particularly valuable and
should always be used properly in order that the most good may be
derived from them.
41. The chief problem in the use of milk is to keep it from curding and,
if curding takes place, to prevent the curds from settling and burning
during the boiling. When maple sirup, molasses, or other substances that
are liable to curdle milk are to be cooked with the milk, a little soda
should be added or, if possible, the milk should be heated well before
it is put in. When it can be done, the milk should be cooked with the
sugar before the ingredients likely to make it curdle are added.
In case the milk does curdle, the mixture should be treated at once, or
the result will be very unsatisfactory. The best plan consists in
beating the mixture rapidly with a rotary egg beater in order to break
up the curds as fine as possible, and then stirring it frequently during
the boiling to keep the milk from settling and burning. As this stirring
is a disadvantage in the making of candy, every precaution should be
taken to prevent the curding of the milk.