THE NEW YORK
PUBLIC LIBRARY
6S35CM
ASTOR, LENOX AND
TILDCN FpUNDATIONS
R 18)5 L
Copyright 1889 by MRS S T RoitBK
All Rights Reserved
MADE BY
GEORGE H BUCHANAN AND COMPANY
420 LIBRARY STREET 420


CONTENTS
PREFACE
RULES FOR CANDY MAKING
SUGAR BOILING
THE TOOLS REQUIRED
COLORINGS
FLAVORINGS ..
FONDANT
CREAM CONFECTIONS
MIXED CONFECTIONS
FRESH FRUITS WITH CREAM, -j
NUTS AND FRUITS GLACES' '",
NOUGAT, ETC. . .
i
CARAMELS . .
SUGAR DROPS
TAFFY AND MOLASSES CANDIES
ADDITIONAL RECIPES
INDEX ...
7
9
it
12
IS
18
21
29
'38
,44
> •
; 49
51
53
61
72


SUGAR BOILING
As sugar is the basis of candies, it is very necessary that
the manipulator should carefully study and observe the
different grades and qualities of sugar, the changes which
take place under different circumstances, and its general
behavior when mixed with other articles during the pro-
cess of manufacture. As the ways of sugar are "dark
and mysterious," I feel myself incompetent to put the
bright side outward.
The confectioner's art is ranked among the first of
the graceful accomplishments that belong to domestic
economy. The tempting dainties manufactured by our
first-class confectioners may be as daintily made by an
amateur, but it requires time, patience, and much prac-
ticing. The greatest trouble with most candy making
is an attempt to make those varieties which require the
touch and skill of a professional, consequently the work,
on comparison, is unsightly.
The variety of candy called French cream, made
from white of eggs and XXX confectioners' sugar may
(9)


HOME CAND Y MAKING 11
tion of the water; there not being sufficient to hold the
sugar in solution, it naturally returns to its former state;
and for cream candy, unless the stirring is done rapidly,
the minute crystals will not be thoroughly separated.
The ball degree is next, and is ascertained by rolling a
portion of the syrup between the thumb and finger in
ice water. If a soft ball is formed it has reached the
proper degree for mint cream drops. After this comes
quickly the crack; now the syrup forms a clear and
brittle candy that will not stick to the teeth. The
caramel quickly follows the crack degree; at this stage
the syrup loses its clearness and assumes a beautiful
straw color. Take the vessel quickly from the fire and
dip the bottom in a pail of cold water or it will speedily
advance to a dark brown hue, and will then be useless.
THE TOOLS REQUIRED
A granite saucepan, with a side handle, holding one
quart, will be necessary for sugar boiling. Two small
saucepans, holding one pint each, are convenient for
melting fondant; teacups, however, will answer. One
or two pairs of candy tongs and a half-dozen candy dip-
pers. Three small wooden paddles and a six-inch steel
spatula. If you can afford it, a marble slab is a con-
venience; a large meat plate, however, will answer the
purpose. An inch and a half paste brush, a twenty-five
cent alcohol stove, a sponge, and a few large sheets of
paper will complete the list.


COLORINGS
The colorings of commerce are as a rule to be avoided;
use only those prepared at home. The variety and
beauty of the candy will depend largely on the amount
of taste displayed in mixing or blending the colors.
Caramel with a drop of saffron produces the most
intense orange, and by adding more or less of each and
every coloring, the greatest variety is obtainable.
FOR PINK. Use a few drops of prepared cochineal. -
FOR YELLOW. Use the grated yellow rind of a deep-
colored orange; it must then be worked to a pulp.
Saffron is sometimes used, but is rather objection-
able on account of its flavor.
FOR AMBER OR LIGHT BROWN. Use a few drops of
caramel.
FOR GREEN. Use a sufficient quantity of spinach juice
to give the desired color.
FOR CARMINE. Use prepared cochineal.


14 HOME CAND Y MAKING
GREEN
Wash two quarts of young spinach, then drain, pick the
leaves from the stems, and pound them to a pulp, now
wring them through a strong, coarse muslin, then add a
little water to the pulp, rub, and squeeze it again. Put
this juice in a little saucepan over the fire, and cook it
till it curdles or separates, then take it off and strain
through a fine sieve. The residue left is the green
coloring; press it through the sieve on a dinner plate,
and stand it in the air to dry, until it forms a thick
paste. Now rub with it an equal quantity of pulverized
sugar, when smooth, put it in a large-mouthed bottle
for use.
The darkest and the lightest greens are obtainable
by using more or less of the coloring. It may be used
fresh, without the sugar.


FLAVORINGS
The choice of flavors is also of great importance, and
demands great care in both selection and preparation.
As fondant is so easily liquefied, all flavorings must be
as concentrated as possible. For vanilla, use the bean,
the powdered vanilla, or vanilla sugar. For chocolate,
nothing equals Blooker's Dutch Cocoa. Where choco-
late flavoring is used, a little vanilla should always be
added. Where almond paste is used, a few drops of the
extract of bitter almond should be added. This simply
intensifies the flavoring. Noyau may also be used with
almond or pistachio paste or fondant. Curacoa is the
proper accompaniment to orange, but the juice of the
orange may always be used in its place.
COFFEE FLAVORING
2 ounces ground Mocha coffee i gill boiling water
Have the coffee finely ground; put two thicknesses of
cheese cloth over the top of a china cup, pushing it
(15)


FONDANT
This fondant will form the foundation of two-thirds of your candies. In one condition it will form the centres;
in another the coverings. Always secure the best granu-
lated sugar for boiling, and a small quantity of confec-
tioners' XXX sugar for kneading purposes.
When large quantities of candies are to be made,
it is wise to prepare the desired quantity of fondant
before beginning to make up the candies, but no matter
how many pounds of fondant will be required, only one
pound of sugar should be boiled at one time.
Now, to begin, put one pound of sugar in your
granite saucepan, add about a gill and a half of boiling
water, and stir with a wooden paddle until the sugar is
dissolved—not an instant longer. It is impossible for
the syrup to burn until the water has evaporated, and
even then stirring would not prevent the burning, but
the slightest motion given will cause it to grain, and
become sugary. Even the crystals from the condensed


20 HOME CANDY MAKING
CAUTION. In pouring the syrup from the sauce-
pan, do so as carefully as possible, and do not scrape
out that which is inclined to stick to the pan. Take
care that the meat plate is not jolted or moved while the
candy is cooling, or the syrup will granulate.
As soon as the syrup is cold enough to bear your
finger in it, stir it rapidly and constantly with a
wooden paddle until a thick, white, creamy mass is
formed, or until it begins to crumble; then take your
hands and knead it like bread dough, and you will soon
have a soft, smooth mass. Now put this in a bowl, and
cover it closely with a piece of damp cheese cloth.
If your fondant hardens too quickly, or is hard and
lumpy when you begin to knead it, you have boiled it a
trifle too long.
If, on the other hand, it remains soft and rather
liquid, it has not been boiled quite long enough, but
will answer perfectly well for dipping purposes.
Now, if you have mastered this sugar boiling, one-
half the battle is won, and you may boil as many lots as
required, finishing up each one before beginning
another.
'Tis wise, I think, if large quantities of candies
are to be made, to prepare the fondant on the day pre-
ceding the candy making.
Avoid candy making on damp days, as the sugar
absorbs the moisture from the atmosphere, and will not
harden.


22 HOME CAND Y MAKING
chocolate fondant one of the balls or pyramids, take it
out with the dipper, scrape it gently against the side of
the pan to get rid of the superfluous covering, and turn
it carefully onto the same paper from which it was taken.
This dipping must be done quickly as the fondant is
hot and will melt the balls. If the fondant should cool
during this dipping operation put it back, saucepan and
all, on the fire and stir it until again liquid, and dip as
before.
A little practice will enable one to dip and drop
these neatly, leaving the little twist or curl on top, the
same as those purchased from first-class confectioners.
If a dark glossy covering is desired, simply melt the
rough chocolate such as bakers use, add to it sufficient
sugar to sweeten, and flavor with vanilla extract. This
chocolate can, in large cities, be obtained from candy
makers for twenty-five cents per pound.
HAZEL NUT CREAMS
Work the desired quantity of fondant until soft and
creamy, add to each half-pound five drops of bitter
almond and work again. Have your hazel nuts shelled
and slightly oven dried. Take a small quantity of the
fondant, place a nut in it and roll in the hand until a
perfectly round ball is formed. There must be just
sufficient fondant to nicely cover the nut. Place this
on oiled paper, and so continue until you have the


HOME CANDY MAKING 23
desired quantity. Stand them in cool, dry place for
several hours or over night.
FOR DIPPING. Take a piece of fondant the size
of a large egg, put it in a tiny saucepan or teacup,
stand it in a basin of boiling water and stir continually
until it melts, then add a few drops of cochineal to
make it a pale peach color, then four or five drops of
bitter almond flavoring, and a few drops of water if
necessary to thin it; remove this to the table and dip
the hazel nut balls the same as you did the Cream
Chocolates.
CHOCOLATE-CREAM HAZEL NUTS
For these, add a tablespoonful of grated chocolate to
each half-cup of fondant, knead and work well, adding
a few drops of vanilla or a little vanilla powder, using
confectioners' XXX sugar, to prevent sticking. Cover
the hazel nuts with this chocolate fondant, place them
on oiled paper, and stand aside the same as in preceding
recipe. Dip them in melted fondant flavored with
vanilla. Remember, fondant must be stirred continually
while melting, or it will not be creamy.
CREAM ALMONDS
Proceed precisely the same as for Creamed Hazel Nuts,
using Jordan almonds instead of hazel nuts.


HOME CANDY MAKING 25
size of a marble, roll it in the hand, and place it
between two halves of walnut, press them together, and
pat down the edges to give them a finished look. Stand
them on a platter or dish to harden.
CREAM DATES
Remove the stones from the dates, without entirely
separating them. Take a tiny piece of vanilla fondant,
the same as preceding recipe, form it into a little roll,
place it in the space from which the seed was taken,
press the halves together so that only a small quantity
of the candy can be seen, roll the dates in granulated
sugar, and place them on dishes to harden.
CREAM CHERRIES
Conserved or French candied cherries may be prepared
precisely the same as Cream Dates.
COCOANUT CREAMS
Work two tablespoonfuls of desiccated cocoanut into
three tablespoonfuls of fondant, add a few drops of
vanilla extract, using sufficient confectioners' sugar to
prevent sticking. Make this into small balls, the size of
a hazel nut, place on oiled paper for two or three hours
to harden, and, if you wish a variety, dip part in melted
fondant flavored with vanilla, and those remaining in


26 HOME CANDY MAKING
melted fondant flavored with rose and colored pink
with a few drops of cochineal. Some may also be
dipped in orange fondant, thus giving you three varieties
at one making.
PLUM CREAMS
Take four canned plums, remove the skins and
stones, then rub them with sufficient confectioners'
sugar to make a paste, adding a quarter-teaspoonful of
cream of tartar. Make this into tiny balls the size of
a marble, place them on oiled paper, and stand aside
over night. Next morning dip them in melted fondant
flavored with a teaspoonful of maraschino.
FIG CREAMS
Make precisely the same as Plum Creams, using figs
instead of plums.
COFFEE BALLS
Mix one tablespoonful of almond paste and one table-
spoonful of fondant together, then form into tiny balls
or pyramids. Stand them away to harden; when hard,
dip in melted fondant flavored with Coffee Flavoring.
(See Coffee Flavoring.)
TEA BALLS
Make precisely the same as Coffee Balls, using Tea
Flavoring instead of Coffee. (See Tea Flavoring.)


HOME CAND Y MAKING 29
CREAMED ALMONDS
Shell, blanch, and dry, slightly browning the almonds,
and then proceed precisely the same as for Creamed
Walnuts.
MIXED CONFECTIONS
PLUM PUDDINGS
Chop together an ounce of citron, six good-sized raisins,
stoned, a tablespoonful of currants, washed and dried,
and one fig. Mix with these a piece of fondant the size
of an egg, roll into balls a little larger than a hazel nut,
and place them on oiled paper to harden. When hard,
take another piece of fondant, add a half-teaspoonful
of vanilla powder, and work until creamy. Take a
small piece in your hand, flatten it, place in centre a
plum pudding, cover over it the fondant, and roll it
gently in the palm of the hand until you have a perfectly
smooth round white ball. Stand back on the paper to
harden. If you use liquor, a few drops of brandy may
be added to the fruit, and a teaspoonful may be used
in the fondant instead of the vanilla.
PISTACHIO ROLLS
Chop four dozen pistachio nuts very fine. Mix two table-
spoonfuls of almond paste and two tablespoonfuls of
fondant together, adding two drops of bitter almond


HOME CANDY MAKING 31
ful ot vanilla extract. When well mixed and perfectly
smooth make into a long roll about a half-inch in
diameter, and with a sharp knife cut into lozenges.
Place on oiled paper to harden.
NEAPOLITAN CREAM BLOCKS
Take a pound of fondant, work it well until rather soft
and creamy, then separate it into thirds. Leave one
part white and flavor with vanilla, to another add the
grated rind of one orange, and to the third sufficient
grated chocolate or cocoa to make it brown. Now
work the white portion until smooth. Sprinkle the
board with confectioners' sugar, put on it the white
portion and roll into a square cake about a half-inch
thick. Now take the chocolate portion, and after work-
ing it thoroughly, roll it out in the same way and lay it
upon the white cream. Mix the orange, roll it and lay
it upon the chocolate cream. Now with the rolling-pin
roll gently once or twice to thoroughly press all together,
trim the edges and cut the creams into squares or dia-
monds as you prefer.
COCOANUT BARS
Work a pound of fondant until creamy and add suffi-
cient freshly grated cocoanut to make it quite soft; then
knead in confectioners' sugar until you can form the
mass into a cake about an inch thick, two inches wide,


32 HOME CAND Y MAKING
and four inches long, trim the edges and cut into two
long strips. Roll each strip carefully in waxed paper.
MARSH MALLOWS
Cover two ounces of fine white powdered gum arabic
with four ounces or eight tablespoonfuls of water;
soak one hour, then heat gradually over boiling water
until the gum is dissolved. Strain through a cheese
cloth into a farina boiler, add seven ounces of powdered
sugar, and stir over the fire until white and stiff. This
will take at least forty-five or fifty minutes. Then take
it from the fire and beat rapidly for two minutes, add
a teaspoonful of vanilla. Dust a square, tin pan with
corn-starch, pour in the mixture and stand away to cool.
When cold cut into squares, roll each square lightly in
corn-starch, and put away in tin boxes.
NEAPOLITAN NOUGAT
Make Marsh Mallow Paste according to the preceding
recipe, and when white and thick take it from the fire
add the well-beaten white of one egg, and a teaspoon-
ful of vanilla; mix, add a half-pound of blanched
almonds and about six bitter almonds cut into small
pieces. Mix carefully and pour into a square box that
has been dusted with corn-starch. When cold, cut into
long bars, wrap each bar in a piece of waxed paper,
and keep tightly closed in a box.
This will keep about three or four days.


HOME CAND Y MAKING 88
«
NUT BARS
Make Marsh Mallow Paste as directed. Chop six hazel
nuts, one dozen blanched and brown almonds, one or
two bitter almonds and about a half-dozen pistachio nuts.
Add the well-beaten white of one egg to the mixture in
the farina boiler, then the nuts, mix well, and turn into
a. square mould that has been very lightly oiled. Stand
away until cold and firm, then cut into long bars, wrap
each in waxed paper, and keep in air-tight boxes.
Orange-flower water should be used tit flavoring.
%
CHOCOLATE CREAM BONBONS
Soak two ounces of the finest powdered gum arabic in
one gill of boiling water, then strain it through a piece
of cheese cloth, add a teaspoonful of vanilla, and then
stir in as much confectioners' XXX sugar as the gum
water will absorb. Work and knead until a smooth,
elastic mass is formed. Put four ounces of sweet choco-
late with a tablespoonful of water over the tea kettle to
melt. Beat the whites of two eggs until a little frothy,
then add gradually, beating all the while, sufficient XXX
sugar to make a rather soft icing, then stir into it the
chocolate. Now form the first mixture into tiny balls,
and place them on sheets of oiled paper. Now dip each
one of these little balls in the chocolate icing, and
replace on the paper to dry.
These bonbons may be made in endless varieties,
by changing the flavorings of both mixtures.


HOME CANDY MAKING 35
This fondant may also be flavored with chocolate or
with orange-flower water, and colored yellow with the
rind of the orange, or may be colored green with spinach
coloring, and flavored with a few drops of bitter
almond.
Other very pretty bonbons may be made from this
gum arabic paste; a little ingenuity and inventiveness
enables one to make the greatest variety of candy from a
small amount of materials. Carefully read the rules on
page.
LICORICE JUJUBES
Soak one pound of picked white gum arabic in a pint
of tepid water. When the gum is thoroughly dissolved,
strain it through a piece of cheese cloth into a granite
saucepan. Soak, also, two ounces of the best Spanish
licorice in a gill of hot water. Add to the gum water
in the saucepan fourteen ounces of confectioners' sugar,
and stir over a moderate fire while it boils until the bub-
bles seem tough, and the mixture spins a thread from
the tine of a fork. Now add the dissolved licorice and
continue boiling until the mixture toughens when
dropped into hot water. Have ready a shallow, square
tin pan, well oiled, pour in the mixture, and stand it in
a warm place to dry; the stove or range rack is a very
good place. When it is sufficiently dry to be elastic to
the touch, remove it from the heat and stand it in a cold
place. When cold, turn the sheet from the pan, arid,


36 HOME CANDY MAKING
with a pair of old scissors, cut it first into strips and
then into blocks.
FRESH FRUITS WITH CREAM JACKETS
This method of candying fresh fruit is quite new, and
one of the most attractive ways of serving it for
breakfast or as a dessert. It is easily done, is handsome,
but will only keep for a short time. Grapes, currants
and cherries, however, keep longer than the soft-skinned
fruits. Small paper cases can be purchased for a trifle,
in which the fruits may be placed immediately after dip-
ping. These add greatly to their appearance, and pre-
vent the softer fruits from melting so quickly.
CREAMED STRAWBERRIES
Select three or four dozen nice, firm, ripe strawberries.
The stems, which should be at least one inch long, must
be left on the berries. Now put into a small saucepan
about a half-cupful of fondant. A soft fondant, too
soft for the body or centres of candy, will answer for
covering fruit perfectly well; in fact better than fondant
that is over hard. Stir the fondant continually while it
is melting, add a quarter-teaspoonful of vanilla, have
ready the little paper cases, then take the strawberry by
the stem, pinching up the little green hull, dip the berry
down into the fondant, covering it all over, hold it for


42 HOME CANDY MAKING
HAZEL NUTS GLACES
Shell the hazel nuts, shake them in a sieve to get rid of
any loose pieces of skin, and dip according to the pre-
ceding recipes.
PEANUTS GLACES
Proceed precisely the same as for Almonds Glacis.
MARRONS GLACES
For these, select large French or Spanish chestnuts, free
from decay or blemish. Shell, put them into boiling
water for ten minutes, then carefully remove the brown
skin; throw them for a moment into cold water, drain,
cover with boiling water, and simmer very gently, until
tender, not soft. Drain, and place on an inverted sieve
a few moments. Put one pound of granulated sugar
and a half-pint of water into a perfectly clean saucepan,
stir until the sugar is dissolved, boil one minute, skim,
add the chestnuts, and simmer gently, until they have
rather a clear appearance, then take them out, one by
one, with a fork, place them on an inverted sieve, and
stand in a warm place over night. Next day, put a
pound of granulated sugar and a half-pint of water into
a porcelain saucepan, stir until the sugar is dissolved;
then, with a sponge, wipe down the sides of the saucepan,
and continue boiling until the syrup spins a heavy thread
from the tine of a fork, add a teaspoonful of lemon
juice; take the saucepan from the fire, and, when the


HOME CANDY MAKING 45
until slightly dried, but not crisp. Make a syrup from
a half-pound of granulated sugar and a half-pint of
water, boil until it spins a thread; then take each violet
by the stem, dip it down into the hot syrup, put back on
the inverted sieve, which should be slightly oiled, and
stand aside for several hours. If the violets then look
preserved and clear, they will not require a second dip-
ping, but if they look dry, as though part of the leaves
were not saturated with the syrup, dip them all a second
time. Then melt a half-cup of fondant, add two drops
of essence of violet, and sufficent water, drop at a time,
to give the fondant a thin, grayish color, then dip the
violets into this, one at a time, dust with sifted crystal-
lized or granulated sugar, and place on oiled paper to
harden.
CANDIED ROSE LEAVES
Proceed precisely the same as for Candied Violets, using
a fine wire to lift the leaves in and out the syrup; the
fondant must be flavored with three drops of the essence
of rose, and colored with two drops of cochineal.
PLAIN NOUGAT
Grease square, shallow tin pans with either olive oil or
butter. Mix a pound of blanched almonds, a pound of
English walnuts, shelled, and a quart of peanuts,
shelled; a pound of Brazilian nuts may be cut into slices
and also added. Put two pounds of granulated sugar and


46 HOME CANDY MAKING
a half-pint of water in a porcelain-lined saucepan, stir
until the sugar is dissolved, no longer; then boil until
it slightly changes color, the same as for Oranges Glaces.
The moment it changes color take it quickly from the
fire, sprinkle the nuts in the pans to depth of about
half an inch, pour over the hot syrup until they
are thoroughly covered. It must be evenly distributed
over them. Stand this in a cool, dry place. When
half cold, mark off into bars with a sharp knife, slightly
oiled. When cold, bend the tins backward, and by
giving a gentle tap on the bottom, the candy will be
easily removed.
ALMOND ROCK
Blanch six ounces of Jordan almonds and put them in the
oven until a very light brown. Put one pound of granu-
lated sugar and a half-pint of water in a granite saucepan,
stir until the sugar is dissolved, then boil for a few min-
utes, until the bubbles on the surface seem tough. Have
ready a basin containing ice-water, also a piece of ice
in it. Wring the sponge from this and wipe down the
side of the saucepan. Now try with the fingers as pre-
viously directed. If the syrup forms a soft ball,
add a half-teaspoonful of acetic acid, and continue boil-
ing until it reaches the caramel degree; that is, it
slightly changes color. Add six drops of cochineal, a
tablespoonful of maraschino mixed with five drops of
bitter almond flavoring. Throw the dry almonds into


HOME CANDY MAKING 47
this, and pour out quickly into an oiled, square tin pan.
Cut a lemon in half, and with the flat side press the
candy evenly over the pan. When partly cold, mark
into small squares, cutting but half way through. These
squares can be easily separated when the candy is per-
fectly cold.
This candy, if properly made, is delicious. The
only difficulty a novice might have in preparing, would
be the mixing of the almonds with the sugar. This, if
if not done carefully, produces granulation.
FRUIT CARAMEL ROCK
Grease two square, shallow tin pans. Cut a quarter
cocoanut into long thin strips. Shred a quarter-pound
of citron, and the same quantity of candied orange
peel. Cut into thin slices a half-dozen figs. Add a
quarter-pound of large raisins, mix the whole together,
and spread over the greased pans to the depth of about
a half-inch. Now proceed precisely the same as for
Plain Nougat, marking it out into bars when the mix-
ture is perfectly cold.
BARLEY STICKS
Put a pound of granulated sugar into the granite sauce-
pan, add a gill of water, stir until the sugar is dissolved,
then with a sponge wipe the crystals from the sides of
the saucepan, then boil for a moment, then add a half-
teaspoonful of acetic acid and continue boiling to the


CARAMELS
CHOCOLATE CARAMELS
Put into a granite saucepan a quarter-pound of grated
unsweetened chocolate, four ounces of butter, one
pound of brown sugar, a gill of molasses, a gill of
cream, and a teaspoonful of vanilla powder; stir the
whole over a slow fire until thoroughly mixed, and then
boil slowly until it cracks when dropped into ice-water.
Turn into greased, shallow pans to the depth of half an
inch and stand aside to cool. When nearly cold, grease
a sharp knife with olive oil and mark the caramels into
squares, cutting part way through. When cold and
hard break the caramels apart and wrap each in waxed
paper.
COFFEE CARAMELS
Put one cup of molasses and one cup of brown sugar
into a granite saucepan, and stir over a moderate fire
until the sugar is dissolved, then boil slowly until it
forms a soft ball when tried in cold water, then add two


50 HOME CANDY MAKING
ounces of butter and three tablespoonfuls of coffee
flavoring and continue boiling until the candy is hard
and brittle when tried in ice-water; finish precisely the
same as Chocolate Caramels.
VANILLA CARAMELS
Beat four ounces of butter to a cream, adding gradually
a half-pint of brown sugar, then stir in a half-pint of
New Orleans molasses, and a half-pint of cream, add a
teaspoonful of powdered vanilla, turn the whole into a
granite saucepan, and proceed precisely the same as for
Chocolate Caramels.
NUT CARAMELS
Make Chocolate Caramel, and when the mixture has
reached the'' crack'' degree, add a half-pound of almonds
and a half-pound of English walnuts, chopped rather
fine and mixed. Finish as directed.


SUGAR DROPS
These drops should be made from the finest quality of
granulated sugar. It should be sifted in a hair sieve to
rid it of any sugar dust it may contain. Powdered sugar
or fine confectioners' sugar should never be used for the
drops, as they destroy their brilliancy and cause them to
stick to the oiled paper.
PEPPERMINT DROPS
Put three and a half ounces of sugar and a tablespoonful
of water in a small granite saucepan, add three drops of
essence of peppermint. Stand the saucepan over the
fire, and, when the mixture begins to melt, stir with a
small wooden paddle for two minutes, then take it from
the fire. Have ready large sheets of oiled fool's-cap
paper. Take the saucepan in the left hand, and your
candy dipper in the right. Pour the candy in drops
about the size of large peas, in close rows on the oiled
paper, using the handle of the candy dipper to cut off,
as it were, each one from the saucepan. When the drops
(50


52 HOME CANDY MAKING
are firm and cold, dip a paste brush in warm water and
lightly brush the under side of the paper, then with a
limber knife remove the drops, and place them on a
sieve in a warm place to dry. Keep in air-tight boxes.
ROSE DROPS
Make precisely the same as Peppermint Drops, using three
drops of prepared cochineal and four drops of essence
of rose, instead of the peppermint.
LEMON DROPS
Proceed precisely the same as for Peppermint Drops,
using a half-teaspoonful of acetic acid instead of the
peppermint.
GINGER DROPS
Proceed precisely the same as for Peppermint Drops,
using a teaspoonful of powdered Jamaica ginger instead
of the peppermint.
APPLE DROPS
Pare and core two tart apples, cut them into thin slices,
put them into a saucepan with a gill of cider, and stew
until reduced to a thick paste, then press through a
fine sieve. Take a half-pound of this pulp, and add a
half-teaspoonful of acetic acid,, and a half-pound of the
sifted sugar. Bring this to boiling point, stirring con-
tinuously. Try it in ice-water, and, as soon as it hardens,
drop it the same as Peppermint Drops.


54 HOME CAND Y MAKING
PLAIN MOLASSES TAFFY
Put a quart of New Orleans molasses in a large sauce-
pan; allow plenty of room for boiling. Boil thirty
minutes, stirring constantly to prevent overflow. If
you find it coming quickly to the top of the saucepan it
is better to lift it for a moment. After it has been boil-
ing for thirty minutes, add a half-teaspoonful of bi-car-
bonate of soda, and continue boiling and trying in cold
water until it is brittle, and will not stick to the teeth.
Add a tablespoonful of lemon juice, and turn into
greased, shallow pans to cool. When partly cold, mark
into squares, or it may be pulled until a light yellow,
and it is then " yellow jack."
In pulling candy, see that the hands are well oiled,
and that you have a good, strong hook securely fastened
in the window frame. When the candy is sufficiently
cool to handle, take it in your hands, throw it over the
hook, and pull towards you. When you find it is
likely to break from the hook, throw it over again, and
so continue until it is finished. A word of caution:
grasp the candy firmly in your hands, make the candy
move, and not the hands, or before it is half done the
palms of your hands will be full of blisters.
This "yellow jack" may be twisted into thick
sticks; it may be braided, or it may be pulled out in
long, rope-like pieces, and cut with an old pair of scissors
into little drops.


56 HOME CAND Y MAKING
ALMOND TAFFY LOZENGES
Shell one pound of almonds, blanch them, put them in
the oven until dry and very slightly brown, then chop
them rather fine. Wash four ounces of butter as
directed in Everton Taffy, put it in a granite sauce-
pan and when melted add a pound of brown sugar.
Boil over a good fire until it is brittle when dropped
in cold water. From this moment watch it most
carefully and continue boiling until you observe a
slight scorched odor, then take it instantly from the fire,
add the almonds and turn the mixture into greased
shallow pans to cool. When partly cold, mark into
squares with a greased knife, or they are much prettier
if stamped into round or oblong lozenges. A small,
sharp, tin cutter will answer for this purpose.
Peanuts may be used in the place of almonds.
COCOANUT MOLASSES BARS
Cut half a small cocoanut into very fine shavings;
you should have about a pint of these shavings. Spread
these shavings on tin dishes, and stand in a warm place
for one or two hours. Make the taffy precisely the same
as Everton Taffy, adding to the sugar and butter, when
you first put it over the fire, one tablespoonful of glycer-
ine. As soon as it reaches the "crack" degree, add
the cocoanut and turn it on greased pans to cool. When
cool, mark it into bars.


HOME CANDY MAKING 67

This candy, if properly made, should be a little soft.
If upon first trial you find it too hard, it has been boiled
just a little too Iona BUTTER SCOTCH
a half-pound of brown sugar, a gill of water, and a
tablespoonful of vinegar on to boil; boil ten minutes,
add two ounces of butter, and continue boiling until
brittle when dropped in cold water. Turn into greased
pans, and, when cold, break into*irregular pieces.
•
WALNUT MOLASSES CANDY
Make precisely the same as Plain Molasses Taffy. When
it reaches the "crack" degree, add as many walnut
kernels as you can possibly stir in. Pour into greased
pans and with the flat side of a half lemon press it down
evenly. When partly cold, cut into bars.
PEANUT MOLASSES CANDY
Peanut Molasses Candy is made precisely the same as
Walnut Molasses Candy, substituting peanuts for walnuts.
COUGH DROPS
Take two ounces of slippery elm bark, and break it into
small pieces, put it in a bowl, add two ounces of flaxseed,
and pour over a half-pint of water, cover, and stand
aside for one hour, stirring occasionally, then strain
through a fine sieve. Put one and a half pounds of


60 HOME CAND Y MAKING
UNCOOKED CREAM CANDY
Put the white of one egg, and an equal quantity of
gum arabic water, into a bowl; beat until thoroughly
mixed; add the flavoring and then, gradually, about one
and a quarter pounds of confectioners' XXX sugar.
The paste must be stiff and elastic. More or a little less
sugar may be reauired, according to the size of the egg.
This cream may be used for any or all of the varie-
ties of candy given under "Fondant." In fact, it takes
the place of fondant as a foundation, but cannot be
melted to use as a covering.


HOME CANDY MAKING 61


HOME CANDY MAKING


HOME CANDY MAKING 63


64 HOME CANDY MAKING


66 HOME CAND Y MAKING


HOME CANDY MAKING


HOME CANDY MAKING
1236
683564


HOME CANDY MAKING 71


INDEX
Almonds Glaces 41
Almond Rock 46
Taffy Lozenges 56
Almonds, Caramel 48
Cream 23
Creamed 29
Amber for Coloring 12
Apple Drops 52
Balls, Coffee 26
Spiced Cream 30
Tea 26
Barley Sticks 47
Bars, Cocoanut 31
Nut 33
Blocks, Neapolitan Cream 31
Bonbons, Chocolate Cream 33
Coffee Cream 34
Maraschino Cream 34
Rosilio . 34
Brandied Cherries 27
Butter Scotch 57
Candied Rose Leaves 45
Violets 44
Candy, Old-Fashioned Cream 58
Orange Cream 59
Rose Cream 59
Uncooked Cream 60
Molasses 54
Peanut Molasses 57
Walnut Molasses 57
(pa) Candy, To Keep 8
Pulling 54
Making, rules for 7
Caramel 13
Almonds 48
Caramels 49
Chocolate 49
Coffee 49
Nut 50
Vanilla 50
Cherries, Brandied 27
Cream 25
Orange Cream 27
Glaces 40
Chestnuts Glaces 40
Chocolate Caramels 49
Cream Bon Bons 33
Cream Hazel Nuts 23
Creams 21
Citronelle Flavoring 16
Cochineal, Prepared 13
Cocoanut Bars 31
Molasses Bars fiR
Creams 25
Rolls 30
Confections, Creamed 27
Mixed 29
Coffee Balls 26
Cream Bon Bons 34
Caramels 49
Flavoring 15
Coloring, Carmine for 12


INDEX
73
Coloring, Green
14
Ginger Drops
52
Rose
12
Glaces Almonds
41
Saffron
IS
Cherries
40
Colorings
12
Chestnuts
40
Cough Drops
57
Grapes
40
Cream Almonds
23
Mandarins
89
Cherries
25
Hazel Nuts
42
Chocolates
21
Oranges
88
Dates
25
Peanuta
42
Hazel Nuts
22
Walnuts
41
Pineapple
28
Glaces, Nuts and Fruits
38
Walnuts
28
Grapes Glaces
40
Nut Rolls
24
Green, For Coloring
12
Cream Candy, Old-Fashioned
58
Hazel Nut Creams
22
Orange
59
Hazel Nuts, Chocolate Cream
23
Rose
Creamed Confections
Almonds
59
27
29
Hazel Nuts Glaces
Hoarhound Taffy
42
SB
Oranges
37
Jujubes, Licorice
35
Strawberries
36
Creams, Cocoanut
25
Laurel Flavoring
16
Fig
26
Lemon Drops
52
Plum
26
Licorice Jujubes
85
English Walnut
24
Lozenges, Almond Taffy
E6
Mandarins Glaces
89
Dates, Cream
25
Maraschino Cream Bon Bons
34
Drops, Apple
52
Marrons Glaces
42
Cough
57
Marsh Mallows
82
Ginger
52
Mixed Confections
29
Lemon
52
Molasses Bars, Cocoanut
66
Molasses Cream
58
Cream Drops
88
Peppermint
51
Plain Taffy
54
Rose
52
Candy
54
Candy, Peanut
57
Everton Taffy
55
Candy, Walnut
67
Fig Cream
26
Neapolitan Cream Blocks
81
Fondant, To Make
18
Nougat
82
Flavoring, Citronellb
16
Nevada Flavoring
17
Coffee
15
Nougat
44
Laurel
16
French
44
Nevada
17
Neapolitan
82
Tea
17
Plain
45
Flavorings
15
Nut Bars
33
French Nougat
44
Caramels
60
Fresh Fruits with Cream Jackets 36
Rolls, Cream
24
Fruit Caramel
47
Nuts and Fruits Glaces
88


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