CANDY
A good candymaker, either man or woman, can always turn his or her spare time into money. Candy in its proper place is a highly concentrated food. Always let candy cool before beating it, as beating when it is very hot tends to make it grainy. A little salt should be added to candy. Always boil it in a perfectly smooth saucepan large enough to allow it to “boil up.” Creamy candies should never be stirred while cooking after sugar has dissolved. Use a candy thermometer (which is not expensive), and if possible supply yourself with a marble slab. Hands should be buttered when handling brittle candies or taffies. The top of inside of dish that sugar or molasses is to be cooked in should be buttered a few inches around inside; it prevents syrup from rising and swelling any higher than where it reaches the buttered edge.
Fudge and penuchi kept in tightly covered cans will remain fresh for a couple of weeks. Break nuts for candy instead of chopping them, and heating nuts brings out their flavor. Wrap caramels as soon as they are cold.
Always use the best granulated sugar for boiling and confectioners’ sugar for kneading. Do not shake or move the saucepan while the syrup is boiling or it may granulate. Never cool candy in a refrigerator, but in a cool, dry place. Always select a cool bright day to make candy, as dampness acts on candy.
COCOANUT CAKES
1 lb fresh grated cocoanut, ¾ lb sugar, whites 2 eggs.
Cook cocoanut and sugar in db until mixture clings to spoon; add whites of eggs; stir well; cook until it feels sticky when tried between fingers; spread on a wet pan, cover with wet paper, and chill on ice; shape in small balls, first dipping hands in cold water; then bake on slightly greased pan 20 min in slow oven.
PEPPERMINT DROPS
1 c sugar, crushed fine, and just moistened with boiling water; boil 5 min; take from fire; add cream of tartar the size of a pea; mix well; add 4 or 5 drops oil of peppermint; beat briskly until the mixture whitens; then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.
LEMON DROPS
To 1 c powdered sugar add just enough lemon juice to dissolve it and boil to the consistency of thick syrup, and is brittle when dropped in cold water; drop this on buttered plates in drops; set aside to cool and harden.
CANDIED ORANGES
Peel and quarter oranges; make syrup in the proportion of 1 lb sugar to 1 pt water; let boil until it hardens in water; then take from fire and dip sections of orange in syrup; let them drain until cool on a fine sieve placed over a platter, so that the syrup will not be wasted. Nice served with last course of dinner. Any fruit can be candied in same way.
CHOCOLATE NUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into a greased pan add ¾ c chopped nuts and mix well.
COCOANUT FUDGE
Follow directions for Chocolate Fudge; just before pouring into greased pan add ⅔ c dried shredded cocoanut.
SUGARED POPPED CORN
2 qts popped corn, 2 tbp butter, 2 c brown sugar, ½ c water.
Put butter in saucepan and when melted add sugar and water; boil 16 min; pour over corn and stir until every kernel is well coated with sugar.
MOLASSES CORN BALLS
3 qts popped corn, 1 c molasses, ½ c sugar, 1 tbp butter, ½ tsp salt.
Melt butter in saucepan; add molasses and sugar; boil mixture until it is brittle when tried in cold water; pour mixture gradually while stirring constantly over corn which has been sprinkled with salt; shape into balls, using as little pressure as possible; butter hands before forming into balls.
SALTED ALMONDS
Pour boiling water on shelled almonds; let stand until brown skins are loose and easily removed; pour off water and rub off skins, dry nuts between towels; put enough olive oil in small saucepan to come up about ½ in in pan; when hot, put in enough nuts to conveniently handle, stir constantly with wooden spoon until delicately browned; remove nuts and spread on brown paper; sprinkle with little salt; remove to fresh paper if paper you have them on is too greasy; repeat process until all almonds are oiled and salted.
ORANGE STRAWS
Cut orange peel (or grapefruit) into strips with scissors; put into boiling water; boil 20 min; change water and boil 20 min more; change water and boil another 20 min, making 3 boilings; then drain; to 1 c of orange peel add 1 c sugar and water enough to cover; boil until it “hairs”; take out strips of orange with tongs and roll in granulated sugar; place upon platter to dry.
CREAMED WALNUTS
Make a fondant by mixing confectioners’ sugar with just enough milk or water to moisten enough to form into balls; place a half walnut on top of each ball or on each side. Cherries, raisins, dates or other fruits can be made this way. Coloring can be added to give a variety.
STUFFED DATES
Make a fondant same as for Creamed Walnuts and place a small piece inside of the dates when you have removed the stones; small pieces of nut meats can be added with fondant; then roll dates in granulated sugar.
ROYAL BARS
Chop equal parts of dates, figs, raisins, candied cherries and citron peel; work into a cooked fondant until it can be pressed into a cake an in thick; cut into bars and set aside on waxed paper to harden.
FONDANT
2 c granulated sugar, ⅛ tsp cream tartar, ½ c water.
Mix sugar and cream tartar; add water; stir until well mixed; put over slow fire and bring to boiling point; as crystals form on sides of pan wipe off with cloth dipped in cold water; cover and let boil rapidly for 2 min; remove cover, boil slowly until a few drops tried in cold water form a soft ball, firm enough to hold; remove from fire and let pan stand in dish of cold water until cool; beat with wooden spoon until creamy; when too stiff to beat turn onto a large platter and knead until soft; cover and let stand for at least 3 hr; mold into shapes for cream candies.
PEANUT BRITTLE
2 c sugar, 1 c unroasted peanuts.
Put peanuts in a buttered shallow pan; heat sugar slowly over moderate fire, stirring constantly until it is a golden brown; pour at once over peanuts in a thin sheet and mark in squares.
FONDANT
5 c sugar, ½ tsp cream tartar, 2½ c water.
Boil ingredients to the soft ball stage; to prevent crystallization, wipe crystals from side of pan as soon as they form; remove from fire, let stand until cool, then beat until creamy; turn out onto marble slab or large platter and knead until soft and velvety in texture; Let stand 24 hr in a covered jar; nuts, fruits or cocoanut can be added to this if desired.
DIVINITY
3 c sugar, 1 c corn syrup, whites 3 eggs, ½ c water, 1 c chopped nuts, 1 tsp vanilla.
Boil sugar, syrup and water to the crack stage, 127° to 135°.
CHOCOLATE FUDGE
2 c sugar, ⅔ c milk, 2 tbp corn syrup, 3 sq unsweetened chocolate, 2 tbp butter, tsp vanilla.
Put sugar, milk, syrup and chocolate, cut in small pieces, into saucepan and stir until sugar is dissolved; cook slowly until temp is 236° F., or until mixture forms a soft ball when tested in cold water; remove from fire and add butter; when lukewarm; add vanilla and beat until thick; pour into greased shallow pan; when cold cut in squares.
MARSHMALLOW FUDGE
Follow directions for Chocolate Fudge; cut marshmallows in half and when fudge is ready pour half of the quantity in a greased pan and lay marshmallows on it; then pour the remaining fudge over them; when cool cut in squares.
MOLASSES CANDY
1 c molasses, 3 c sugar, 1 c boiling water, 3 tbp vinegar, ½ tsp cream tartar, ¼ tsp soda.
Put molasses, sugar, boiling water and vinegar in a saucepan; bring to boiling point then add cream tartar; boil until when tried in cold water mixture will become brittle; stir constantly during last part of cooking; when nearly done, add butter and soda; pour into buttered pan; when cool enough to handle, pull until porous and light colored. While pulling, if desired, a tsp of vanilla, lemon extract, a few drops of peppermint, or a few drops of wintergreen can be added.
LENOX FUDGE
1 c sugar, 1 c brown sugar, whites 2 eggs, ½ tsp vanilla, ½ c white karo, ¼ c cream, milk or water, few grains of salt, 1 c chopped nut meats.
Mix sugar, karo and cream together; cook slowly (stirring until sugar is dissolved) until it hardens in cold water; beat egg whites very stiff to which salt has been added and pour syrup over egg whites slowly, beating them continuously; then add vanilla and nut meats; continue beating until thick; pour into greased pan.
POTATO CANDY
1 small boiled or baked potato mashed fine, 1 c chopped walnuts; add enough powdered sugar to a stiff paste so it can be handled easily; then roll on board dusted with sugar and cut in squares.
PRUNES STUFFED
2 c large, soft prunes, 2 c dried apricots, 1 c XXXX sugar, ½ c grated cocoanut.
Soak prunes for 1 hr and dry; with sharp knife remove stones; fill with apricot, which has been washed, dried and put through fc. Form into natural shape of fresh prunes; mix the sugar and cocoanut together and roll the prunes in it; spread on a platter to dry.
FRUIT AND NUT PASTE
2 c dates (after stoning), 1 c peanut butter, 1 tsp salt, candied lemon or orange peel, a few currants.
Wash and dry dates and put them through fc; add the peanut butter and salt; mix well; take single tsp and form into balls shaped like small apples; roll them in a little sugar; press in each a currant to represent the blossom and a piece of peel to represent the stem.
PEANUT BUTTER FUDGE
2 c sugar, ½ c milk, 2 tbp peanut butter, small piece of butter; mix all together; cook just 2 min; take from fire; beat until creamy.
CANDIED CRANBERRIES
2 c large hard cranberries, 2 c sugar, ⅔ c water, pulverized sugar.
Put sugar on to boil slowly with ⅔ c water for 5 min; wash and dry the berries; pierce with a darning needle, then spread berries in a single layer on an agate plate; pour syrup over the berries and place in a very moderate oven until almost transparent; if dusted with pulverized sugar they may be used for decorating.
ORANGE DROPS
Grate rind of 1 orange and squeeze juice; add pinch of cream of tartar; stir this with enough confectioners’ sugar to mold easily into small balls.
PEANUT BUTTER CREAM
To 2 stiffly beaten egg whites stir in powdered sugar until thick enough to roll on sugared bread board; spread with peanut butter; roll up like jelly roll; cut in small pieces; 1 tsp vanilla or lemon extract can be added to whites of eggs if desired.
MAPLE COVERED PUFFED RICE
3 to 4 c puffed rice (or puffed wheat), 1½ c maple syrup, ½ c sugar.
Mix maple syrup and sugar; boil slowly until little of mixture form hard ball in cold water; remove from fire; pour over puffed rice; mix thoroughly; press into well greased pan: mark into squares; if puffed rice is not very crisp heat for few min in oven before adding syrup.
PUFFED RICE BALLS
1 c corn syrup or molasses, 1 c sugar, 2 tbp vinegar, puffed rice (or puffed wheat).
Boil syrup or molasses, sugar and vinegar until a little snaps when dropped in cold water; pour this over ⅔ a package of puffed rice; mix well; form into balls with the hands, rubbing the hands with a little butter; drop on waxed paper to harden and cool.
BUTTERSCOTCH
2 c brown sugar, 2 tsp vinegar, 1 c butter, 1 c water, ½ tbp vanilla.
Put ingredients in saucepan; let boil, without stirring, until mixture becomes brittle when tried in cold water; pour into buttered pan, cool slightly; mark in squares. This mixture can be poured in buttered muffin pans to give round candy.
CHOCOLATE CARAMELS
2½ tbp butter, 2 c brown sugar, 2 tbp molasses, ½ c milk, 4 sq unsweetened chocolate, 1 tsp vanilla.
Put butter in saucepan and melt; add sugar, molasses and milk; bring to boiling point and add chocolate (chopped fine); stir constantly until melted; then boil until mixture when tried in cold water will form a firm ball; add vanilla; turn into buttered pan; cool slightly; cut in squares; wrap in paraffin paper as soon as cool.
COATED NUTS OR FRUITS
Melt either sweetened or unsweetened chocolate over hot water, being careful that not a drop of water gets into chocolate; then beat until cool; dip nuts or fruit into it and lift out with a fork on a marble slab or wax paper.
FRUIT AND NUT CANDY
1 lb figs, 1 lb dried prunes or raisins, 1 lb nut meats, confectioners’ sugar.
Wash, pick over, and stem fruits; put them with nut meats through fc; mix thoroughly; roll mixture out to thickness of ½ in on board dredged with confectioners’ sugar; cut into small pieces. If candy is to be kept for some time, pieces should be wrapped in paraffin paper.
STUFFED FRUITS
Are healthful and popular. Prunes, dates, figs and dried apricots are delicious when stuffed with forcemeat of their own pulp, ground and mixed with ground nuts; flavor or stuffing may vary, as prunes stuffed with apricots and walnuts or almonds; dates stuffed with prunes and nut meats, cocoanut or cottage cheese. A combination of ½ c nut meats to 12 dried apricots (that have been washed, steamed 5 min and drained well). Put nuts and apricots through chopper; knead well together; wash prunes; steam about 15 min; stuff with apricot mixture.
CHOCOLATE POPCORN
2 c white sugar, ½ c corn syrup, 2 oz chocolate, 1 c water.
Put ingredients into kettle; cook until syrup hardens when put in cold water; pour over 4 qt crisp, freshly popped corn; stir well to insure uniform coating of kernels.
SUGARED POPCORN
Make syrup by boiling together 2 c sugar and 1 c water until syrup strings from a spoon or hardens when dropped in cold water; pour over 6 qt freshly popped corn and stir well.
POPCORN BALLS
1 pt syrup, 1 pt sugar, 2 tbp butter, 1 tsp vinegar.
Cook until syrup hardens when dropped into cold water; remove to back of stove and add ½ tsp soda dissolved in 1 tbp hot water and then pour hot syrup over 4 qt freshly popped corn, stirring till each kernel is well coated, when it can be molded into balls or into any desired form.
Substitute sweet cream for milk if you would add to the richness of fudge.
Dates stuffed with marshmallow are delicious.
The open fire is ideal for toasting marshmallows.
NOUGAT
⅜ c honey, ½ c brown sugar, 1 lb almonds, 2 egg whites.
Boil honey and sugar together until drops of mixture hold their shape when poured into cold water; add whites of eggs, well beaten; cook very slowly, stirring constantly, until mixture becomes brittle when dropped into water; add almonds; cool under a weight; the candy can be broken into pieces or cut and wrapped in waxed paper.
HONEY FUDGE
2 c sugar, ⅓ c honey, ⅓ c water, 2 egg whites, 1 tsp vanilla extract.
Boil together sugar, honey and water until syrup spins thread when dropped from spoon; pour syrup over well-beaten whites of eggs, beating continuously and until mixture crystalizes, adding flavoring after mixture has cooled a little; drop in small pieces on buttered or paraffin paper. The vanilla may be omitted.
HONEY CARAMELS
2 c granulated sugar, ½ c cream or milk, ¼ c honey, ¼ c butter.
Mix ingredients; heat and stir until sugar is dissolved; then cook without stirring until a firm ball can be formed from a little of mixture dropped into cold water; beat mixture until it crystalizes; pour into buttered pans; cut into squares. The addition of pecan nuts improves these caramels.
HONEY POPCORN BALLS
Honey can be heated up to 245° F. without being greatly changed in color or flavor. If it is heated carefully most of the water is expelled. Honey then becomes hard on cooling and can be used for making popcorn balls. To make them, dip popped corn into hot honey, shape into balls and cool. Honey popcorn balls absorb moisture on standing in the air. They must, therefore, be either kept very closely covered or reheated and dried before being used.