HOME MADE CANDIES

Copyright, 189% fey IX C. Owen*

Compiled by

MRS* DE WITT C OWEN, Dixon, Illinois*

University of Illinois Library at

Urbana-Champaign Oak Street

Rules for C^andy making.

Never stir your syrup after the sugar is dis- solved.

Never allow the crystals to remain on the sides or the saucepan, but wipe carefully away with a damp sponge.

Do not shake or move the pan while the syr- up is boiling, or it may grain.

Stir Fondant constantly while melting, or it will form a clear syrup.

Make Fondant one day; make into candy the next.

Have everything in readiness before begin- ning.

Buy shelled English walnuts, thus avoiding waste in cracking.

Buy almond paste already prepared.

If sugar grains, reboil and use for old-fash- ioned cream candy or plain sugar taffy.

Use best granulated sugar fox boilitig and confectioners’ XXX for kneading.

If Fondant grains you have boiled too long. Add water and boil again.

Cool Fondant in a cool, dry place — not the efrigerator.

One cup granulated si iga?, enough milk to dissolve sugar, perhaps % cup,

Stir on store till dissolved: do not let it boil.

Remove grains of mg&s around edges and spoon.

FOUNDATION

cream candies

Boil without stirring, try in water. Makes a firm hat not crisp ball.

Set in cold water till you can bear your fingers in it Stir and beat, knead as it begins to harden.

Put flavor in while creamy.

To this you can add chop- ped nuts, cocoanut or can- died fruits, or anything of that sort

Shape fondant into rolk^nd dip into melted chocolate for chocolate creams.

Handle rolls of fondant with tongs.

The white of one egg.

An equal quantity of cold water-

Stir in XXX powdered or confectioners’ sugar until you have it stiff enough to make into shape with the fingers.

I I For walnut creams make

FOUNDATION the French cream into OF ALL balls about the size of wal-

FRENCH CREAMS nuts, press upon it a wal- nut carefully picked from the shell, making balls fiat on top and bottom.

For nut creams chop al- monds, hickory nuts or walnuts quite fine.

Make the French cream and before adding all of the sugar, while cream is qxfite soft, stir into it the mite, then form into balls, bars qr squares.

Three or four kind of nuts may be mixed together.

Take one - half as mueh water as maple suga& Oook without stirring ato i when almost done pui in a small piece of butter. When it begins to harden take it off the fire and stir rapidly until it becomes a waxen substanca Then divide into balh* £nd if you wish, enclose e&e h ball between two halves of English walnuts. Set to cool.

2 cups granulated sugar,

% cup sweet milk, filled with butter, not melted.

1 teaspoonful vanilla.

Stir until it begins to boil; not again.

Cook about 25 minutes, or until it turns a light

Four out on buttered tin and when partly cooled mark off in squares with a sharp knife.

2 cups brown sugar.

1 cup granulated sugar.

1 cup fresh milk.

1 square chocolate-^ cake.

Butter size of an egg.

1 teaspoonful vanilla.

Cook .until waxy; stir oc- casionally.

Remove from fire, and boat.

Add chopped nuts and beat to a cream.

Turn into buttered pan and cut into squares.

Boil together without stir- ring, 24 cup of strong coffee and 2 cups sugar, until thick enough to spin a thread.

Remove the pan to a dish of cold water and beat rapidly until it creams.

Stir in a cup of chopped nut meats, pour into a flat tin and cut into squares.

Cut orange peel into strips With scissors.

Put into cold water and boil 20 minutes.

Change water, boil 20 min- utes.

Change water again and boil 20 minutes, making three boilings.

1 cup orange.

1 cup sugar.

Water to cover, boil till it hairs.

Roll in granulated sugar.

Place on platter to dry.

Handle with tongs.

2 cups sugar.

1 cup milk.

2 squares of chocolate. Butter, size of an egg.

Boil 10 minutes or more, or

until it makes a soft ball (in cold water).

Take from fire and stir. Cool and cut in squares.

*s« Fudge

1 oup milk. t cups sugar.

1 cup molasses.

2 squares chocolate. Butter size of an egg. Vanilla.

Cook until crisp.

Beat until it sugars

Brown Sugar Candy

cups dark brown sugar. % cup milk or cream.

A little butter.

% cup chopped walnuts. When it is done beat until creamy after taking from fire.

1 cup sugar,

34 cup molasses % cup milk.

34 cup butter.

34 cake chocolate*

Boil 20 minutes.

Pour in pans to cooL Mark in squares.

1 cup New Orleans molas- ses.

1 cup butter.

2 cups powdered sugar. Pinch of soda.

Boil until it just hardens la ooid water.

Pour in thin sheets to cool

1 cup molass^.

2 cups sugar.

1 tablespoonfiul vinegar. Vanilla,

Small piece butter.

Boil 10 minutes, then cool enough to pull.

2 cup& sugar.

% cup vinegar.

J4 cup water.

Boil until crisp in water and pulL

Flavor with vanilla, lemoa

or strawberry

2 cups sugar.

1 cup water.

% cup molasses.

1 scant teaspoonful cream of tartar.

Small piece of butter.

Boil without stirring, till crisp when tried in water.

Work as soon as can be handled.

1 cup white sugar.

1 cup peanuts (chopped).

Put the sugar into a smok- ing hot iron frying pan, no water.

Stir and stir until dissolved, add the peanuts and turn immediately into a but- tered tin.

Cut into squares.

8 caps white sugar,

1 cup milk.

34 teaspoonful cream of tartar.

2 squares chocolate.

1 tablespoonful butter,

1 teaspoonful vanilla.

Boil the sugar, milk and c of L 9 min., or until -it will form a soft balk Add the chocolate (melted) and butter, cook one minute longer. Remove from fire add the vanilla. Beat vigorously for one min- ute, then pour into pans.

When cool mark in squares*

8 cups brown sugar.

1 cup or % cup cream.

Small piece butter

M lb, walnuts (chopped),

This candy burns very easi- ly, but should be boiled 15 minutes, sure. Should almost sugar before re- moving from fire.

Beat as you would Choco- late Anna.