91. There are numerous varieties of cream candies, some of which must be
made with great care while others may be made quickly and easily. For
instance, fudge, penuchie, divinity, and sea foam are examples of cream
candies that do not require long preparation, but these must generally
be used up quickly, as they do not stay soft upon exposure to the air
unless it is very moist. On the other hand, such cream candies as opera
cream, fondant, center cream, and orientals require both care and time
in their preparation. If these are properly looked after, they may be
kept for some time. In fact, it is necessary that some of them stand for
several days before they can be made into the numerous varieties to
which they lend themselves.
The main point to consider in the preparation of all cream candies is
that crystallization of the sugar, which is commonly called _graining_,
must be prevented if a creamy mixture is to be the result. Candies of
this kind are not palatable unless they are soft and creamy. However, no
difficulty will be experienced in preparing delicious cream candies if
the principles of candy making previously given are applied.