The Candy Cookbook (6 page)

Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes
creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, add extracts, working them in well with the hands. Put in the pistachio nuts, blanched and cut in pieces, press into a small shallow box lined with waxed paper, let stand to harden, then cut in squares.

Put sugar and cream in a saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238°F (114.4°C), or until it forms a soft ball in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes firm. Cover with a damp cloth for half an hour, then add extract and color paste to make a delicate shade of pink, working with the hands until creamy. Add almonds cut in pieces, and when well mixed press into a box lined with wax paper. Let stand until firm, and cut in squares. Shredded coconut may be used instead of almonds. Milk or thin cream may be substituted for heavy cream, but candy will not be as soft and rich.

Melt butter in saucepan, add sugar and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add the walnuts, press into a buttered pan, and mark in squares.

Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until a soft ball is formed when candy is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the coconut and vanilla, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Melt butter in saucepan, add sugar and cream, and stir until dissolved; bring to boiling point, and boil without stirring to 234°F (112.2°C), or until candy will form a very soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon or work with a spatula, until candy begins to get sugary. Stir in walnuts and figs, press into a buttered pan, and mark in squares.

Put sugar and cream in saucepan, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Pour on a marble slab or large platter, and let stand until cool. Work with a spatula until creamy, then add raisins cut in small pieces, and vanilla. Spread evenly in a buttered pan, using the hands, having the mixture three fourths inch deep. When firm, cut in three fourths inch squares.

Melt butter in saucepan, add sugar and milk, stir until boiling point is reached, and boil to 230°F (110°C), or until it forms a soft mass that does not dissolve when tried in cold water. Remove from fire, add marshmallows cut in pieces, and pour on marble slab, large platter, or agate tray that has been wiped with a damp cloth.

When cool, add nut meats cut in pieces, and work with a spatula until candy begins to get sugary. Shape in a flat cake on the slab, and when firm, cut in squares.

Melt butter in saucepan, add sugar and cream, stir until dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until a soft ball is formed when candy is tried in cold water.

Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the chopped pecans and salt, press into a buttered pan, and mark in squares; or push from tip of spoon upon waxed paper in small round portions.

Follow directions for Penuche, using three-fourths cup chopped roasted peanuts in place of pecans.

Put brown sugar, powdered sugar, and cream in saucepan. Stir until mixed, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula until candy begins to get sugary. Stir in the chopped raisins, press into a buttered pan, and mark in squares.

Make half the rule of Brown Sugar Fudge (see page
66
), and put in buttered pan. Make half the rule of Chocolate Fudge (see page
47
), and when it is creamy put in the pan on top of Brown Sugar Fudge. When firm, cut in squares.

Make Chocolate Fudge by any of the preceding recipes, and spread half an inch thick in a buttered pan or between bars. Make Pecan Penuche and pour on top. When firm, remove, and cut in squares. Many other combinations may be effectively used.

Put two cups sugar, two thirds cup corn syrup, and half a cup of water in saucepan. Put two thirds cup sugar and one third cup water in another saucepan. Cook contents of first saucepan to 240°F (115.5°C), or until mixture forms a soft ball when tried in cold water. 20 minutes after starting this mixture, begin cooking contents of second saucepan, and cook to 255°F (123.9°C), or until mixture forms a hard ball when tried in cold water. Beat whites of eggs until stiff, add contents of first saucepan, and beat constantly until stiff. Then slowly add contents of second saucepan, continuing the beating. Add nut meats and vanilla, turn into a buttered pan, and cut when cold.

Put sugar, water, and vinegar in saucepan, bring to boiling point, and cook to 240°F (115.5°C), or until candy forms a ball that will just hold its shape when tried in cold water.

Beat white of egg until stiff but not dry, and add the syrup very slowly, while beating constantly. Beat until it begins to get creamy, add nuts and vanilla, and when it will hold its shape, drop in rough
lumps on waxed paper, or turn into a buttered pan, and when firm, cut in squares.

If it does not readily become creamy, set dish over hot water, and stir until it begins to get sugary around the edge, then beat until nearly cold, and use as directed above.

Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238°F(114.4°C), or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grape-nuts. Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252°F (122.2°C), or until it forms a hard ball in cold water. With a spoon
stir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat.

Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.

Put sugar, water, and white corn syrup into saucepan. In measuring, use all the syrup that clings to spoon. Stir ingredients until mixed, bring to boiling point and boil without stirring to 238°F (114.4°C), or until syrup will spin a long thread. Have white of egg slightly beaten, and continue beating with egg beater while syrup is being poured in a slow, fine stream upon egg. Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or pink color paste, put all the mixture into a pastry bag, and force through a rose tube into separate ‘roses’ one inch in diameter at the base and one half inch thick in the center. Candy should be soft and creamy, slightly dry, but not coarse or sugary.

Put sugar and water in smooth saucepan, place on range, and stir constantly until boiling point is reached. With a damp cloth or a butter brush dipped in cold water, wash down the sides of the saucepan until every grain of sugar is removed. Add cream of tartar, cover saucepan, and allow candy to steam for 3 minutes. Remove cover, put in thermometer, and boil rapidly until candy forms a soft ball when tried in cold water, or until thermometer registers 238°F (114.4°C). While syrup is cooking, wipe marble slab or agate tray with a damp cloth. When syrup is ready, pour gently on the slab. Do not allow the last of it to drip out over what has been poured on the slab, and never scrape out the kettle on the first mixture. Do not disturb the syrup in any way until it is cold. With a spatula or wooden paddle, scrape and turn the syrup toward the center, and continue turning it over and over, working from the edges of the mass. Each time that the syrup is turned over, scrape the slab clean and turn the spatula up and over the mass, occasionally scraping mixture from the spatula with a case knife. It will soon become white and creamy. Knead with the hands until perfectly smooth, cover with a cloth wrung out of cold water, and leave for half an hour. Cut in pieces and put into a stone or glass jar and cover with a wet cloth or glass top. It is better to let it remain two or three days before using, and it may be kept for months in a dry cool place. For making centers and dipping bonbons, see following pages.

Proceed as in White Fondant I, using acetic acid in place of cream of tartar.

Proceed as in White Fondant I, adding glycerine with cream of tartar, when syrup begins to boil.

Put sugar, milk, corn syrup, and butter in saucepan, and proceed as in White Fondant I.

Put water and coffee in saucepan, heat to boiling point, strain through double cheesecloth, add sugar, and proceed as in White Fondant I.

Put maple sugar, white sugar, and water in saucepan, and proceed as in White Fondant I.

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring constantly to prevent burning, but gently so it will not become granular. Cook to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Pour on marble slab, agate tray, or large platter which has been slightly moistened by wiping it over with a damp cloth, and leave until cold. With a broad metal spatula or a wooden butter paddle bring the edges of the candy into the center, then work candy back and forth with a long sweep of the spatula until it becomes firm. This takes a much longer time than plain fondant to become creamy. Cover with a damp cloth, let stand half an hour, and use as desired. If not wanted at once for fudge, bonbons, or chocolate cream centers, put in glass jar, cover closely, and keep in a cool place.

Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to soften. Do not allow water to boil or fondant to become hot, as it spoils the gloss. Add flavor and color according to amount of fondant used. Drop from tip of teaspoon on wax paper in rounds one and one quarter inches in diameter, or heat a confectioner’s funnel by immersing it in hot water, and push a stick into the small opening. Pour in the melted fondant, and drop on wax paper by raising the stick and lowering it quickly when mint is the right size. In this way a large number of mints may be quickly and evenly molded.

Checkermints − color fondant pale pink, and flavor with oil of wintergreen.

Chocolate Mints − add melted chocolate to melted fondant until the right color is obtained, and flavor with vanilla.

Clove Mints − color deep red, and flavor with oil of clove.

Coffee Mints − use coffee fondant.

Lemon Mints − color pale yellow, and flavor with lemon extract.

Lime Mints − color pale green, and flavor with oil of lime.

Maple Mints − use maple fondant. Chocolate, coffee, and maple mints sometimes have a half walnut put in center, held in place with a drop of fondant.

Orange Mints − color orange, and flavor with orange extract.

Peppermints − leave white, and flavor with oil of peppermint.

Raspberry Mints − color deep pink, and flavor with raspberry.

Any of these mints may be dipped in melted fondant of the same color and flavor, or in melted coating chocolate.

Put sugar, water, and color paste to make a delicate shade in saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a butter brush dipped in cold water, and boil until syrup spins a long thread. Add oil of wintergreen, or half a teaspoon of extract, beat until creamy, and drop from tip of spoon on waxed paper.

When mixture becomes too thick to drop, stir over the fire until it will run again, and drop more mints.

Repeat the warming and dropping until mixture is used.

Put sugar and water in granite saucepan, stir until dissolved, and bring to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, and boil until syrup spins a long thread. Add peppermint, beat until creamy, and drop from tip of spoon on waxed paper. When mixture becomes too thick to drop, stir over the fire until it will run. Continue dropping and reheating until mixture is used.

Put sugar, corn syrup, and cold water in saucepan, and proceed as in White Fondant I (page
75
). The fondant may be worked before it becomes perfectly cold, and should be put in a jar before it becomes firm, as it is very sticky if left under a wet cloth and kneaded. This makes a soft smooth cream, and is best used by being molded in cornstarch, and coated with chocolate. Be very careful not to get it hot when melting it, or the centers will be hard, instead of creamy.

Put sugar, water, and cream of tartar in saucepan, stir until mixed, and bring quickly to boiling point. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal, and rinsing brush in water as needed. If crystals remain, they are likely to make the fondant grainy. Cover until it has boiled 2 minutes, remove cover, put in candy thermometer, and cook to 236°F (113.3°C), or until it forms a soft ball when tried in cold water. Pour on a marble slab, large platter, or white agate tray that has been slightly moistened by being wiped with a damp cloth, and let stand undisturbed until candy is nearly cool. Beat egg until stiff, pour on top of candy, add vanilla, and work with broad spatula until very white and creamy. Just before it begins to set, turn it over and over very slowly, working from the edge. When firm, shape at once into small balls, working chopped nuts into it if desired. Drop into confectioners’ sugar, rolling around until ball is thoroughly covered, lay on waxed paper, and dip at once in melted chocolate. This center
cream may be melted over hot water and molded in starch as on page
81
if desired, but centers will not be quite as soft and creamy.

Put both kinds of sugar and the water in saucepan, stir until dissolved, add glycerine, and stir again. Wash down sides of saucepan with a piece of cheesecloth or a butter brush dipped in cold water, removing every crystal. Add acetic acid, cover, and boil 2 minutes. Remove cover, and boil to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Finish like Center Cream II.

The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with or without nuts and fruit.

Fondant centers are most commonly used, and their preparation is not difficult. Many other kinds of centers may also be coated with fondant, and with different kinds of fondant coating and a few decorations, a large variety of bonbons may be readily secured. The following pages contain many suggestions for making bonbons.

Bonbon centers may be made from any of the fondants or creams given in this chapter or the chapter on Uncooked Candies. Remove the desired amount of fondant from the jar in which it was put to ripen, and color and flavor as suggested below. If firm enough, shape in small balls with a piece of nut, cherry, or other fruit in the center. Leave on a board covered with wax paper until firm enough to dip. It is sometimes wise to let them remain overnight. If too soft to shape, as Center Cream I and II may be, put in a double boiler over hot water, and stir constantly until thin enough to pour. It should be warm but not hot. Prepare starch molds as explained below. A small piece of nut, cherry, or other fruit may be put in each mold. Put the melted fondant into the impressions in the starch, and leave until firm. Remove from starch, and centers are ready to dip.