# Jjtill ,r 5feui ^atk Hutt OfaUcge of AgticttUurc At d^ocnell Unineceitg itifaca, N. f . Cornell University Library TX 791.V3 Our candy recipes, 3 1924 003 592 023 M Cornell University B Library The original of tliis bool< is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003592023 OUR CANDY RECIPES THEY SPEAK rOR THEMSELVES OUR CANDY RECIPES BY MAY B. VAN ARSDALE ASSOCIATE PROFESSOE OP HOUSEHOLD AETS DAY MONROE INSTEUCTOE IN FOODS AND COOKEET MARY I. BARBER INSTKUCTOR IN FOODS AND COOKEET TEACHERS COLLEGE COLUMBIA UNIVERSITT NEW YORK mew Korl? THE MACMILLAN COMPANY 1922 All rights reserved PRINTED IN THE UNITED STATES OF AMERICA V3 (a) )^a/l:- COPTEIGHT, 1924, Bt the macmillan company Set up and electrotyped. Published November, 1922 Press of J. J. Uttle & Ives Co. New York PREFACE This book has grown in answer to the constant re- quests of housewives and students for good recipes for homemade candies. There is hardly a home in which candy is not made, at least occasionally, and there are few cookery courses which do not include one or two candy lessons. But the kinds of candy commonly made are few in number. There is little realization of the possibilities of home- made candy, of the wide range of varieties, delicious and attractive enough to compete with those purchased in the Fifth Avenue shops. Yet such candies can be made in the home or in the classroom without special training or skill and with the simple equipment ordi- narily found there. We are therefore presenting our recipes in the hope that they will enlarge the scope of home candy making. All the recipes have been tested in the classroom many times, and much effort has been spent in making them simple and accurate, yet sufficiently detailed to prevent failures. We trust that they will be found so and that the results from their use will be all that can be desired. We have omitted the more elaborate types of com- mercial candies because we realize that they cannot be vi PREFACE successfully duplicated without special training and equipment. We wish to acknowledge the services rendered by Miss Ruth Parrish and Miss Edith Swan, who have assisted the authors in the standardization of the candy recipes. May B. Van Arsdale Day Monroe Mary I. Barber CONTENTS CHAPTER PAGE I. The Magic of the Candy Pan .... 1 II. Utensils for Candy Making .... 6 III. What We put into Candy 10 IV. Fondant 13 V. What can be done with Fondant ... 23 VI. Fudge, Penuchi, and Operas .... 35 VII. Caramels 54 VIII. Divinity and Nougat 64 IX. Taffies 79 X. Brittles, Butterscotch, and Toffees . 95 XI. Clear Hard Candies and Lollypops . . 107 XII. Maple Candies 114 XIII. CocoANUT Candies 123 XIV. Nuts 137 XV. Fruits 145 XVI. Chocolate Dipping 157 XVII. Pop CornJ^; 164 XVIII. Decorative Sweets for the Candy Box . 179 XIX. The Candy Box . . ..... 185 XX. Suggestions from Our Experience in Teaching Candy Making 192 LIST OF ILLUSTRATIONS PAGE They speak for themselves Frontispiece Some of the many interesting ways of using fondant . 24 Kisses in chocolate 27 Super fudge; some of the candies that can be made from it 36 "Babes in the Woods," fudge marbles, and fudge logs . 42 Super fudge roly-poly 44 Super fudge bacon rolls 46 Caramel nut rolls, nougat double decker, and brown sugar cai'amels 54 The green color of the pistachio nuts makes nougat prettier than its picture . 75 When pulling taffy use the thumb and fingers rather than the whole hand 80 Lollypops become expressive 109 Cocoanut cubes and cocoanut biscuits 123 Some suggestions for chocolate coatings .... 158 Decorative sweets — hearts and crescents, petites and flowers from fruit and marzipan 178 Fruits all dressed up and going to the candy box . . 182 An attractive box of homemade candy is an achieve- ment 186 Even the small box can be given a professional touch . 189 OUR CANDY RECIPES OUR CANDY RECIPES CHAPTER I The Magic of the Candy Pan What child would believe that the little sugar house at which he has gazed, with his nose glued to the window of the confectionery store, was once plain sugar such as he used on his morning cereal? This would seem to him no less a miracle than the changing of the pumpkin into Cinderella's coach. And he would be right ! Even the scientist who is familiar with the many wonderful changes that take place when sugar is cooked, still marvels at the ever increasing varieties of candies resulting from the magic of the candy pan. It seems a long way from the nut brittle made by the simple caramelization of sugar to the sugar chateau with its many turrets, its semitransparent window panes, and its brown roof, all made from sugar cooked to different temperatures. But the difference between these, as between many candies, depends upon just this — the cooking of sugar and water to different temperatures and the handling of it in different ways. By changing the temperature and the methods of manipulation we get varieties of fondant, taflBes, brittles, sticks, and clear hard candies. 2 OUR CANDY RECIPES Let's put some sugar and water in the saucepan over the flame and see what magic we can work. First, the sugar dissolves. When it begins to boil our thermome- ter registers about the temperature of boiling water (212° ¥.). As the boiling continues, the temperature keeps going up and the syrup gets noticeably thicker. Al- though analysis would show that with each degree of the thermometer a change has taken place, the first important stage in the making of candy is the so-called "soft ball stage," about 236° F.-240° F. If we take some of the syrup from our pan at this stage we can make from it soft, creamy fondant for bonbon centers, mints, or creams. The candy continues to cook and the mercury goes up. The syrup passes through the "firm ball stage" (246° F.-250° F.) to the "hard ball stage" (265° F.), and from syrup taken out now we make taffy. At the "crack stage," still higher (290° F.), we make a butterscotch, and then higher yet (300° F.-310° F.), brittles and hard candies. From the sugar with which we started we have made from our one saucepan, cream peppermints, centers for chocolate creams, white taffy, brittles, sticks, and lollypops. By adding other ingredients to our sugar and cooking to different temperatures, we can make a great variety of candies with no more effort and skill than we needed for our fondant. The important points in candy making are the tem- perature to which the candy is cooked and the manipu- THE MAGIC OF THE CANDY PAN 3 lation of the cooked candy. Sometimes the whole fate of the candy — whether it is grainy or smooth — hes in the temperature at which it is beaten — whether hot or cold. Creamy Candies. — In certain types of candy, such as fudge, penuchi, or fondant, we want the sugar crys- tals to be as tiny as possible, so minute that they can scarcely be felt in the mouth. This makes the candy smooth and "creamy." Such texture is achieved by observing two rules: I. Cook the candy to a very definite temperature. The only way to measure temperature accu- rately is by using the thermometer. An ap- proximate temperature can be secured by the cold water test, but this may not be right within three or four degrees. A small variation in temperature will not make so much difference in a taffy or a brittle as in a fondant or a fudge, where every degree counts. This is why we have so much poor fondant and fudge while taffy is usually good. II. Cool the candy before beginning to beat it. When the candy is beaten while hot, large sugar crystals are formed and the candy is "grainy." A great deal of fudge is of this kind. An added safeguard against grainy candy is the use of a small proportion of corn syrup. This helps to prevent the formation of large crystals of sugar. The same effect can be obtained by cream of tartar, lemon 4 OUR CANDY RECIPES juice, vinegar, or acetic acid. Any one of these ingre- dients will produce a candy of smooth texture, but for general use the corn syrup is more dependable. Since all of these give the same result they can be used inter- changeably; the amount required varies in each case and must be definitely worked out. Taffies and Hard Candies. — In taffies, brittles, and clear candies we do not want any crystallization of the sugar, because this would make the clear candies cloudy and the brittles sugary. To avoid this crystallization we put in a larger proportion of com syrup, we stir the candies only enough to keep them from burning during the cooking, we turn them out quickly when they are done, and we do not scrape the saucepan too closely. When sugar crystals are formed on the sides of the saucepan we wash them off with cheesecloth dipped in cold water, because if one sugar crystal is poured out with the candy it may cause crystallization of the whole batch. The Cold Water Test. — For many years the cold water test has been used to determine when a candy is done. This test should be made with water that is really cold. Take out about a teaspoonful of the cook- ing candy and drop into the cold water. When the hot syrup is cooled by the water it thickens and can be formed into balls of varying degrees of hardness ex- pressed in terms used in the table below. Of course this test is not so accurate as the thermome- ter, but it is a gauge which can be used by the experi- enced with more or less success. THE MAGIC OF THE CANDY PAN 5 The table below shows the temperatures to which different types of candies should be cooked and the cold water test for each. TYPE OF CANDY TEMPEBATXJBE COLD WATER TEST Fudge, penuchi, operas. maple creams, etc. 234 or 236° F. soft ball Fondant 238 or 240° F. soft ball Caramels 246 or 248° F. firm ball Taffies 265 - 270° F. hard ball Butterscotch, toffee, etc. 290 - 300° F. crack Brittles 300 - 310° F. hard crack Clear hard candies 310° F. hard crack CHAPTER II Utensils for Candy Making The Thermometer. — A thermometer is essential in order to obtain uniformly good results in candy making. Experience can teach you to know when candy is done, either by its appearance, or by the "feel" of the "cold water test." But in gaining this experience, you may waste much material and time. Even when you have once gained the experience, unless you make candy frequently you lose your skill. The thermometer obviates the waste of time and material in learning to know when candy is done, and gives a reliable test for the temperature to which the candy should be cooked. Either of two types of thermometer may be pur- chased — the chemical thermometer or the thermome- ter specially designed for candy making, with a metal back and an adjustable hook which fits over the side of the candy pan. The advantages of this latter type are that it need not be held in place while the candy is cooking, and it is not likely to break because of the protection of the metal back. Its disadvantages are that it is difficult to clean, and it cannot be used with small quantities of candy in the saucepan because the bulb will not be covered. This type of thermometer should be moved from time to time along the side of the 6 UTENSILS FOR CANDY MAKING 7 pan when the candy is being stirred, so that the candy will not scorch where the thermometer hangs. The chemical thermometer has the advantage of being easily cleaned and being practical for use with small amounts of candy. It can also be used for deter- mining oven temperatures. Its only disadvantages are that it is more easily broken and it must be held in the candy, as it cannot be hung on the side of the kettle. The cheinical thermometer should be laid on a damp cloth when taken from the hot candy syrup. If laid on a cold slab or table it may break. It should be cleaned and put into a case when not in use. The Fahrenheit thermometer has been used in our candy making. The centigrade thermometer can be used, if desired, but all of the temperatures given must be changed to the centigrade scale. Saucepans. — Choose a saucepan of the proper size for the kind of candy to be made. Remember that all candy "boils up" and space must be allowed for this. The saucepan should have a smooth surface, because any rough spot may cause the candy to stick and burn. Copper, aluminum, agate, or tin may be used. Spoons and Spatulas. — Wooden spoons are desira- ble for candy making, because they do not become too hot to handle when left in the cooking candy. It is also easier to beat with a wooden spoon, because the handle does not cut into the hand. For measuring, use standard tablespoons and tea- spoons. All measurements are level. A medium sized spatula is very desirable for candy 8 OUR CANDY RECIPES making. The flexible blade is an aid in scraping the candy from pans and platters, in raising brittle from the slab, and in taking such candy as caramels and fudge from the pans. Fondant Paddles. — A clean putty knife, with a blade of medium width, can be used as a fondant pad- dle. Special fondant paddles of wood, or of metal with wooden handles, can be purchased. A pancake turner can be used if fondant paddles cannot be pro- cured. Measuring Cups. — It is better to use a standard measuring cup than a tea cup. Many tea cups con- tain less than a half pint, and, if used, will throw other measurements out of proportion. Slabs, Baking Sheets, Platters, or Pans. — A marble slab is desirable for candy making, but not essential. It furnishes a smooth, level surface, and is apt to be larger than the ordinary household platter or baking sheet. It is especially desirable when dropping fondant patties, making lollypops, or pouring brittles. You may have an old-fashioned, marble-topped table or bureau, from which the slab can be removed for use in candy making. Tin baking sheets, such as are used for cookies, are desirable when slabs are not available, because they have a larger surface than the ordinary cake pan. They should be inverted for brittles and similar candies when the edge of the pan would be in the way. A platter is smooth and therefore useful when a slab or large baking sheet is not available for the types of UTENSILS FOR CANDY MAKING 9 candies mentioned above. When a flat surface is necessary, the platter should be inverted. A platter, uninverted, can be used for taffy which is to be taken out and pulled, or for fondant which is to be beaten, but should not be used for such things as fudge or cara- mels. The latter types of candy take the shape of the utensil into which they are poured, and therefore should be poured into a pan with square corners. When a platter is used, several pieces from the batch will be unattractive in shape. Professional Equipment. — Even for home use, a slab with metal candy bars is useful. By means of the bars you can regulate the size of your block of candy, and hence its thickness. When the candy is firm the bars can be removed, and the candy is ready for cutting without the struggle of getting it out of the pan. If you decide to go into candy making on a commercial scale you will need additional equipment. The best thing to do is to visit a wholesale confectioners' supply house and select what will meet your individual needs. CHAPTER III What We Put into Candy Sugar. — Granulated sugar is to be used in all recipes unless otherwise specified. When brown sugar is employed, try to obtain the light brown, which is neither strong in flavor nor sticky. Brown sugar contains some acid which may cause milk to curdle, and therefore, when they are used together, the mixture must be stirred constantly during cooking. If confectioners' sugar is used, be sure it is free from lumps. Molasses. — Do not use the dark, strong molasses, unless you are partial to its peculiar flavor. The majority of persons prefer the more delicate flavor of medium or light molasses. Corn Syrup. — There are two kinds of com syrup in general use — the light and the dark. Do not use the dark when the light is called for, because its stronger flavor and dark color may not be desirable. Corn syrup is used in many recipes to prevent the forming of large sugar crystals instead of the cream of tartar or lemon juice commonly called for. Butter. — If butter is not too expensive, it is desira- ble in candy because of its flavor. The pans should 10 WHAT WE PUT INTO CANDY 11 always be greased with butter, because some of the grease from the pan will stick to the candy and this will be tasted first when the candy is eaten. When butter costs too much, butterine is the best substitute. Use equal measures in substituting. Approximate Weights and Measures To Be Used as a Guide in Purchasing Materials material WEIGHT or ONE CUPFUL number of CUPS TO A pound Almonds Butter 4 ounces 8 ounces 8 ounces 8 ounces 43^ ounces 33^ ounces 12 ounces 5% ounces 3% ounces 6j^ ounces 3% ounces 4 ounces 5 ounces 6 ounces 53^ ounces 8 ounces 4 2 Butterine 2 Cherries, candied 2 Cocoa 3^ 5 1% 2V5 4M 4M 4 Cocoanut, desiccated Corn syrup Dates English walnuts, shelled Peanuts, shelled Pecans, shelled Pistachio nuts Raisins 2% 3 2 Sugar, brown Sugar, confectioners' Milk. — Unless otherwise stated, fresh milk is meant when "milk" is called for in a recipe. If fresh milk cannot be secured, use unsweetened canned milk, diluted according to directions given on the can, or powdered milk, mixed with water. The sweetened, canned milk will add sugar to the recipe and throw out the proportions of ingredients. 12 OUR CANDY RECIPES When cream is called for we mean a moderately heavy cream. When this is not available, use a thinner cream, or top milk, and add two tablespoons of butter to each cup. When a recipe calls for cream, the sub- stitution of milk will not give the same results. Cocoa and Chocolate. — In recipes where chocolate is called for, cocoa may be substituted, in the propor- tions of three tablespoons of cocoa and three-quarters of a tablespoon of butter, for each square (ounce) of chocolate. The extra butter is added because the choc- olate contains more fat than the cocoa. CHAPTER IV Fondant General Directions. — The primary object in fondant making is to produce a creamy mass in which the crys- tals are of the smallest possible size. Fondant of a fine, smooth texture can be made from sugar and water, but success is more certain if corn syrup is added, or if some acid is added to change some of the sugar into a form which retards crystallization. The acids in most common use in fondant making are: cream of tartar acetic acid lemon juice vinegar Their effect upon the texture of fondant is practi- cally the same. Cream of tartar is the acid in most general use because of its lack of distinctive flavor and the fact that it is easy to handle and is usually on hand in the kitchen. The taste of vinegar may be detected and lemon juice or acetic acid usually have to be specially purchased. For a fondant recipe containing 2 cups of sugar use: corn syrup 2 tablespoons or cream of tartar j/g teaspoon or vinegar Y2 teaspoon or lemon juice 3^ teaspoon or acetic acid (36%) 3 drops 13 14 OUR CANDY RECIPES Corn syrup is more likely to give consistently good results than the acids. With the acids there is the danger that a prolonged time of cooking will produce a fondant which is very soft and sticky. Care must be taken to cook the fondant to the right temperature and to cool it to the right temperature before beginning beating. Detailed directions for the cooking of fondant are given under the recipe for vanilla fondant. Suggestions for the use of fondant will be found in Chapter V, What Can be Done With Fondant. Vanilla Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Water, 134 cups Water, % cup Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Vanilla, 1 teaspoon Vanilla, J 9 teaspoon Put the sugar, water, and corn syrup into a saucepan and cook, stirring constantly until the sugar is dissolved. Remove the spoon and do not stir the candy again during the cooking. When the candy begins to boil, cover the saucepan and cook for three minutes. The steam formed washes down any sugar crystals which may be thrown on the sides of the saucepan. Remove the cover and con- tinue cooking. From time to time wasli away any sugar crystals which appear on the sides of the saucepan. For this FONDANT 15 purpose a fork, covered with cheesecloth and dipped into cold water, may be used. Cook until the temperature 238° F. is reached. ^ Remove from fire and pour at once on a cold wet platter. Cool to 110° F. (lukewarm). Beat with a fondant paddle or a spatula until the fondant becomes white and creamy. Add vanilla and knead until the mass is smooth and no lumps remain. Put away in a crock or glass jar and allow to ripen for two or three days before using. The fondant can be kept for three or four weeks if waxed paper is laid over it and it is kept tightly covered. If it begins to become dry, it should be covered with a damp cloth. Cold water test when fondant is cooked to 238° F.: soft ball. Yield (large recipe) : weight — one pound. Chocolate Fondant Vanilla fondant, 1 cup Chocolate, 2 squares (2 ounces) Vanilla, Yl teaspoon Melt the chocolate over hot water. Add to the fondant, and knead until well-blended. Although the fondant itself has been flavored, add vanilla, because, after the addition of chocolate, the flavoring in the fon- dant is less pronounced. 1 If a firmer fondant is desired for molding, cook to 240° F. The fondant cooked to 238° P. is suitable for cake frosting, mints, cocoanut drops, fudge de luxe, etc. 16 OUR CANDY RECIPES Cocoa Fondant Vanilla fondant, 1 cup Cocoa, 3 tablespoons Vanilla, 1 teaspoon Add the cocoa gradually to the fondant, kneading it through the mass. If the fondant is quite stiff it may be necessary to add a few drops of warm water while kneading in the cocoa. Add the flavoring, as the cocoa disguises the vanilla in the fondant. Coffee Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Strong coffee, strained. Strong coffee, strained, IM cups % cup Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Vanilla, 1 teaspoon Vanilla, Yl teaspoon Make strong coffee and strain it through cheesecloth so that it will be absolutely free from grounds. Put the sugar, coffee, and corn syrup into a saucepan and cook, following general directions for fondant mak- ing under vanilla fondant. Maple Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Maple syrup, ^ cup Maple syrup, J^ cup Water, 3^ cup Water, J^ cup Vanilla, 1 teaspoon Vanilla, Y2 teaspoon FONDANT 17 Put the sugar, syrup, and water into a saucepan and cook, following the directions for making given under vanilla fondant. This fondant is softer than vanilla fondant, hence it should be cooked to 240° F. Caramel Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Caramel syrup, % cup Caramel syrup, J^ cup Water, ^ cup Water, Yi cup Vanilla, 1 teaspoon Vanilla, Y^ teaspoon If you do not have caramel syrup on hand it can be made by following the directions given below. Put the sugar, caramel syrup, and water into a sauce- pan and cook, following the directions for making given under vanilla fondant. Cook until the temperature 240° F. is reached because the caramel tends to make the fondant softer and more sticky. Caramel Syrup Sugar, 1 cup Boiling water, 1 cup Heat the sugar in a frying pan, stirring constantly until it is melted to a syrup of light brown color. Do not try to heat the sugar too rapidly or it will scorch. Add the boiling water and stir until a smooth syrup is formed. Allow to simmer for about ten minutes. Remove from fire and keep in a covered jar until needed. 18 OUR CANDY RECIPES Brown Sugar Fondant LARGE RECIPE Granulated sugar, 1 cup Brown sugar, 1 cup Water, 134 cups Vanilla, 1 teaspoon SMALL RECIPE Granulated sugar, 3^ cup Brown sugar, Yl cup Water, % cup Vanilla, Y2 teaspoon Put the white sugar, brown sugar, and water into a saucepan and cook, following the directions for making given under vanilla fondant. No corn syrup is needed for this fondant, the acid in the brown sugar making the fondant creamy. Lemon Fondant LARGE recipe Sugar, 2 cups Water, 1 cup Light corn syrup, 2 table- spoons Grated rind of 3^ lemon Lemon juice, 3 tablespoons SMALL recipe Sugar, 1 cup Water, 54 cup Light corn syrup, 1 table- spoon Grated rind of 3^ lemon Lemon juice, 13^ table- spoons Wash the lemon and grate the rind, using only the yellow part, as the white gives the candy a bitter taste. Put the sugar, water, and corn syrup into a saucepan and cook, stirring until the sugar is dissolved. Con- tinue cooking, without stirring, until the temperature 248° F. is reached. If any sugar crystals form on the side of the pan during the cooking, wash them away with a wet cloth. FONDANT 19 Remove the syrup from the fire. Mix together the lemon juice and rind, and spread them over a damp platter. Pour the hot syrup at once over the fruit mixture. Do not stir. Cool to 110° F. (lukewarm). Beat until creamy. This is somewhat difficult to beat at first because the fruit juice does not blend easily with the candy. A long beating is required. When the fondant becomes thick and can be handled, knead until smooth. Put away in a covered jar until wanted. Cold water test when fondant reaches 248° F. : firm ball. Yield (large recipe) : weight — one pound. Orange Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Water, 1 cup Water, ^ cup Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Orange juice, 3 tablespoons Orange juice, \]/^ table- Grated rind of 1 orange spoons Lemon juice, 1 tablespoon Grated rind of 3^ orange Lemon juice, 3^ tablespoon Put the sugar, water, and corn syrup into a saucepan and cook, following general directions for the cooking of vanilla fondant, except for the temperature to which the syrup is cooked. Cook until the temperature 252° F. is reached. go OUR CANDY RECIPES Remove from fire. Mix together the orange juice, rind, and lemon juice. Spread over a cold platter. Pour the hot syrup over the fruit mixture. Do not stir. Cool to 110° F. (lukewarm) and beat, following gen- eral directions for the beating, kneading, and storing of fondant. It is somewhat difficult to beat this fondant because the thick syrup does not blend easily with the fruit juices. Cold water test when the fondant reaches 252° F. : very firm ball. Yield (large recipe) : weight — one pound. Butter Fondant large recipe small recipe Sugar, 2 cups Sugar, 1 cup Milk, % cup Milk, ]/2 cup Light corn syrup, 1 table- Light corn syrup, J^ table- spoon spoon Butter, 1 tablespoon Butter, }2 tablespoon Vanilla, 1 teaspoon Vanilla, ]/^ teaspoon Put all of the ingredients except the butter and the vanilla into a saucepan and cook, stirring until the sugar is dissolved. Continue cooking until the temperature 238° F. is reached. Occasional stirring will be required to prevent butter fondant from scorching. Remove from fire, add butter, and allow to stand until butter is melted. Stir only enough to mix the butter FONDANT 21 through the mass and pour on a platter which has been rinsed with cold water. When cool (110° F.) add vanilla and begin beating with a fondant paddle. Follow general directions for the beating and kneading of fondant. This is not quite so smooth as the water fondant. It has a slightly caramel flavor and a rich, cream color. It makes delicious centers for pecan rolls or for choco- lates. Cold water test when fondant reaches 238° F.: soft ball. Yield (large recipe) : weight — one pound. Oriental Creams large recipe small recipe Sugar, 2 cups Sugar, 1 cup Egg white, 1 Egg white, 3^ Water, 1 cup Water, ^ cup Glycerine, 34 teaspoon Glycerine, 3^ teaspoon Light corn syrup, 1 table- Light corn syrup, 3^ table- spoon spoon Vanilla, 1 teaspoon Vanilla, Y2 teaspoon Put the sugar, water, and corn syrup into a saucepan and cook, stirring constantly until the sugar is dissolved. Remove the spoon and do not stir the candy again during the cooking. When the candy begins to boil, add glycerine, cover the saucepan, and cook for three minutes. The steam formed washes down any sugar crystals which may be 22 OUR CANDY RECIPES thrown on the sides of the saucepan. Remove the cover and continue cooking. From time to time wash away any sugar crystals which appear on the sides of the saucepan. For this purpose a fork covered with cheesecloth and dipped into cold water may be used. Cook until the temperature 240° F. is reached. Remove from fire and pour at once on a cold, wet platter. Cool to 110° F. (lukewarm). Spread the stiffly beaten egg white over the cooled fondant. Beat with a fondant paddle or spatula until the fondant becomes white and creamy. Add vanilla and work until the mass is smooth and no lumps remain. The fondant should be shaped at once for centers for chocolates and put in a cold place. Because the fon- dant softens upon standing it should be dipped as soon as possible after shaping. This kind of fondant is especially adapted for cream centers for chocolates because it becomes very soft upon ripening. Directions for chocolate dipping are given in Chapter XVI. Cold water test when syrup reaches 240° F. : soft ball. Yield (large recipe): one and three-quarters cups fondant; weight — fifteen ounces. CHAPTER V What Can be Done with Fondant There has been some prejudice against fondant as a homemade candy because too often it has been merely flavored with vanilla, and then made into little balls with nuts on top. This combination is too sweet, is not attractive looking, and dries out quickly. Such candies are uninteresting, but the makers should be blamed rather than the fondant. Fondant can be used as the foundation for many candies which are interesting and delicious. Fondant Patties. — The simplest way of giving char- acter to fondant is by adding flavor and color and by making it into patties — the round cream peppermints and wintergreens which are used so often as after-dinner candies. These can be made in two ways, dropped or molded. For either kind of patties the fondant must be melted over hot water. It is better to melt a small amount of fondant (about one cup) at a time. With large amounts there is danger of nicking the last of the patties sugary because of crystallization. This is caused by the hard- ening of the fondant on the sides of the pan, or by the stirring necessitated by the dipping out of the patties. Keep the water under the fondant (in the bottom part of the double boiler if you are using one) just below 23 w jI^^ J^^l '^ i^^^^^^l wL^ nB ^^^^^H^^^^^ft rjraj ^^^B^^^^^ljJI^ J E^j^Hg^^H ^^H^V/^ ^^fl WHAT CAN BE DONE WITH FONDANT 25 the boiling point. Stir the melting fondant enough to blend it. If the fondant is very soft it should be dried over the hot water for about ten minutes so that the patties will hold their shape. It can be tested by dropping a small amount on waxed paper to see that it becomes firm. If the fondant is rather stiff before melting, it should not be allowed to stand over the hot water after it is well softened. It may be necessary to add a teaspoon of hot water so that it can be dropped easily. When the fondant is melted and ready for use, the coloring and flavoring should be added with as little stirring as possible. Your own judgment will have to be used for the amounts of coloring and flavoring. Flavoring oils are better to use than essences because they are stronger, and a few drops will give the desired flavor. In adding an essence it is sometimes necessary to add so much that the consistency of the fondant is affected. Peppermints are usually left whi^^e, unless some color is desired for a special color scheme. Pink is the ac- cepted color for wintergreen patties, green for spear- mint or lime, bright red for cinnamon or clove, and pale yellow for lemon. For coffee, orange, or maple patties, use fondants made according to directions for these special flavors. It is impossible to add enough coffee or orange juice to flavor a white fondant without mak- ing it entirely too moist. The maple flavor should be obtained from maple sugar or syrup, which cannot be added to the cooked fondant. 26 OUR CANDY RECIPES Dropped Patties. — The dropped patties are made by dropping the melted, flavored fondant from the tip of a teaspoon onto waxed paper or a greased, flat surface. For after-dinner candies these are usually no larger in size than a quarter. As soon as firm, they should be loosened and lifted because if they stand too long they will break when taken up. These dropped patties are hard to make because it is almost impossible to get them uniform in size and truly round. It is also difiicult to have them smooth on top, because the last drops from the tip of the spoon are apt to make a little lump, or form a sugary spot. Molded Patties. — These difficulties can be avoided by dropping the patties into the smallest sized muffin tins or patty pans, making a one-quarter of an inch layer. The pans should be lightly buttered or dusted with cornstarch, so that the patties will slip out easily. If the fondant is thin enough, pour the melted fondant directly from the top of the double boiler into the pans, instead of dipping it out by spoonfuls. This enables you to work more quickly and there is less stirring of the fondant than when the patties are dipped out. When the patties are cold and firm, invert the pans on a clean, folded tea towel; tap the bottoms lightly, and the patties will fall out in perfect shapes. The soft towel will prevent them from breaking. These patties are thicker than when dropped from the spoon, and therefore remain creamy longer. The patties can be made attractive by simple decora- tions which are discussed in Chapter XVIII. WHAT CAN BE DONE WITH FONDANT 27 Fondant Kisses. — For these kisses, melt the fondant according to directions given for fondant patties. To the melted fondant, add flavoring, coloring, if desired, and either nuts or cocoanut. Add a third of a cup of broken nut meats or desiccated cocoanut to a cup of fondant. This mixture will be stiflfer than that used KISSES IN CHOCOLATE for the cream patties, and when dropped from the spoon should form a little mound on the waxed paper or the greased platter. If the kisses are too soft to hold their shape when dropped, cool the mixture before dropping, or cook it a little longer over the hot water. Either maple, coffee, or brown sugar fondant can be used for the kisses and these are usually more popular than those made from the plain vanilla fondant. 28 OUR CANDY RECIPES « Kisses in Chocolate. — These are made by dipping the lower part of the kisses in melted coating chocolate. Follow general directions for melting chocolate, given in Chapter XVI. Put the melted chocolate to be used for dipping into a sauce dish, having it only about three-eighths to one-half of an inch deep — the depth you wish the chocolate on the sides of the kisses. Set the kisses, one by one, into the chocolate, lift out care- fully, and place on the oil cloth covered boards used for chocolate coating, or on waxed paper. The kisses may be taken from the chocolate dipping dish and set into chopped nuts. Blanched pistachio nuts are especially pretty on account of their color. Fondant Loaves. — For fondant loaves the fondant is not melted, but fruits and nuts are kneaded into it. Knead only enough to mix the fruit through the mass. If too much mixing is done the fondant will be dis- colored. The beauty of a fondant loaf is in having the fruit colors stand out in the light candy. Do not chop the fruit into very small pieces. When the loaf is cut, a slice of a cherry will be more attractive than small bits of red which have lost their identity. The following are good combinations for fondant loaves : (1) Candied cherries, pineapple, and pistachio nuts. This is especially pretty in Christmas candies because of the red and green colors. (2) Dates, figs, and nuts. (3) Raisins, cherries, and almonds. (4) Desiccated cocoanut and candied apricots. WHAT CAN BE DONE WITH FONDANT 29 A loaf can be shaped with the hands or molded in a pan. It is easier to make a loaf of regular shape when a pan is used. Allow the fondant mixed with fruits to stand until firm. Turn out. Slice. Especially interesting is the two layer loaf, made as a layer cake. Cut two pieces of fondant loaf mixture the same size, about one and one-quarter inches thick, six inches long, and two inches wide. Cover one piece with melted coating chocolate, lay the other piece on top, and coat the whole with chocolate. When cold, slice. Nuts may be sprinkled over the chocolate coat- ing while it is still soft. Neapolitan Fondant. — A fondant loaf may be made in three layers of different colors. These may be put together with chocolate if desired. Nuts and fruits may be put in one or more layers. A good combination is a layer of maple fondant, a layer of pink fondant, with candied cherries, and a layer of butter fondant with pistachio nuts. Syrup for Satin Fondant Coating Sugar, }/^ cup Water, J/^ cup Light corn syrup, 2 tablespoons Glycerine, 1 tablespoon Put the sugar, corn syrup, and water into a saucepan and cook, stirring, until the sugar is dissolved. Con- tinue cooking, without stirring, until the temperature 220° F. is reached. Skim, and, if necessary, strain through cheesecloth. 30 OUR CANDY RECIPES Cool to 180° F. and add glycerine. Put into a steril- ized glass jar or bottle; seal and keep in a cool place for future use. This need not stand, but can be used immediately after being made. This syrup gives the fondant coating a gloss and helps to keep it soft and mellow. Satin Fondant Coating large recipe small recipe Vanilla fondant, 1 cup Vanilla fondant, Yi cup Coating syrup, IJ^ tea- Coating syrup, % tea- spoons spoon Heat the fondant over water which is just below the boiling point. Stir so that the fondant will melt evenly and that which is in the bottom will not become liquid. Add the coating syrup and stir only enough to blend. When all the fondant is melted and thin enough to make a smooth coating, dip into it the nuts or bonbon centers. If cream centers are to be coated, shape them in small balls, and then press them until the top is slightly peaked. Drop into the fondant with the peak side down. Press into the coating until completely covered. Remove with a fork or a wire candy dipper. In taking the fork from the dipping pan scrape it on the edge of the pan to remove superfluous fondant. The bonbon will lie on the fork with the top or peaked side down. Drop it from the fork to the board so that the peak comes upward. As the fork leaves the candy a small WHAT CAN BE DONE WITH FONDANT 31 amount of coating will cling to it, and this by a turn of the fork can be made into the little fancy twist which gives the bonbon a professional air. The cream centers should be made quite small. Don't forget that when covered with fondant they will be much larger. If the fondant becomes too thin over the hot water, remove it from the water until it thickens. It is more satisfactory to work with a small amount of fondant. Not more than one cup should be melted at one time, and, if you have a small utensil so that the fondant will be deep enough to cover the bonbons, one-half of a cup is better. Dip only one bonbon at a time. If a fondant center remains in the warm coating, it will lose its shape. The fondant coating is especially desirable when given soft pastel tints. When the coating fondant is ready for use, add a drop or two of coloring and stir enough to mix so there are no streaks. Do not make the colors too vivid, as this is the failing of the amateur. Fondant Covered Raisins. — Use satin fondant coat- ing, recipe for which is given on page 30. Melt the satin fondant coating according to direc- tions given in the recipe. Clean the raisins and remove stems and bits of seed. If raisins are allowed to remain in the fondant they will discolor it, hence they should be dropped in one at a time. Press the raisin into the coating until completely coated and remove with a fork or a wire candy dipper. Lay the coated raisin on heavy waxed paper or choco- Si OUR CANDY RECIPES late dipping boards, or drop it into finely chopped nuts and roll until completely covered. These are more attractive for boxes when dipped into tinted fondant. Especially pretty are raisins dipped in pink satin coating fondant and rolled lightly in chopped pistachio nuts or browned almonds, so that you can catch glimpses of the color. Fondant Animals. — Every child likes animal crackers, but they are more popular than ever when coated with fondant. Maybe no one ever saw a purple cow, but a pale pink lamb or a white elephant will please a child. Use satin fondant coating, for which recipe is given on page 30. Dip the animals, one by one, according to directions given under satin fondant coating. To make the upper surface of the animals smooth, lift them from the coating with the top uppermost and slip the fork from underneath. The animal can be made more realistic by decorations of melted chocolate, drawn on with a toothpick. Fondant Coated Nuts. — Use satin fondant coating, recipe for which is given on page 30. Select large perfect nut meats. If almonds are to be used, blanch them and heat them in the oven until crisp and delicately browned. Freshen pecans or walnuts by crisping them in a moderate oven. Melt the satin fondant coating, according to directions given in the recipe. Drop several nuts into the fondant, press them into the coating until completely covered, and remove one at a time with a fork or wire candy dipper. WHAT CAN BE DONE WITH FONDANT as When taken from the coating, the nuts may be laid immediately on the chocolate dipping boards or heavy waxed paper, or they may be dropped into chopped nuts and rolled until completely covered. An unusually good-looking confection is a nut which has been dipped into a pink satin coating, and then rolled lightly in chopped green pistachio nuts so that a glimpse of the pink shows through. The coated nuts can be sprinkled with tiny candies, or rolled in chopped, desiccated cocoanut. Maple Coating large recipe small recipe Maple sugar, 1 cup Maple sugar, 3^ cup Granulated sugar, 1 cup Granulated sugar, 3^ cup Water, 134 cups Water, % cup Light corn syrup, 1 table- Light corn syrup, 3^ table- spoon spoon Glycerine, 13^ teaspoons Glycerine, ^ teaspoon Break the maple sugar into pieces and put it into a saucepan with the granulated sugar, water, and corn syrup. Cook slowly, stirring until the sugar is dis- solved. Then add the glycerine and continue cooking, without stirring, until the temperature 238° F. is reached. Should sugar crystals form on the sides of the pan wash them away with a piece of wet cloth. Remove from the fire and pour on a cold wet platter. Cool to 110° F. (lukewarm). Beat with a fondant paddle or spatula until the fondaiit becomes light and 34 OUR CANDY RECIPES creamy. Knead until the mass is smooth and no lumps remain. This can be used at once for coating or put away and kept for several days. For coating, melt over hot water, following the direc- tions given under satin fondant coating, page 30. Add the coating syrup, in the proportions given, one and one-half teaspoons of the syrup to each cup of fondant. Cold water test when maple coating reaches 238° F. : soft ball. CHAPTER VI Fudge, Penuchi, and Operas General Directions for Fudge. — Fudge is one of the most popular of the candies made at home. There is a tradition that it originated in one of the colleges for women. Whether or not this is true, i'udge has become an undeniable part of college life. Perhaps this is because the recipe can be varied in so many ways and the cooking can be done more or less carelessly and yet something passably edible will result. However, there is no need for making fudge only "passably edible" when by following certain rules the fudge will be good every time. The original fudge always contained chocolate. Although now "maple" or "brown sugar" fudge is sold, containing no choco- late, there are many who think that this is not real fudge. The best fudge should be of a very smooth texture, not in the least granular, and soft enough to cut into even pieces without breaking. The pieces should be from one-half to three-fourths of an inch thick. If the fudge is too thin it dries out quickly. The use of corn syrup is advised because the fudge will have a smoother texture and will keep moist for a longer time tha^n when sugar is used alone. 35 PUDGE, PENUCHI, AND OPERAS 37 Probably the most important factor in making good fudge is the temperature at which it is beaten. When removed froni the fire it should be allowed to cool to 110° F. (lukewarm) before it is stirred at all. Do not even stir in the butter. If stirred while hot, large sugar crystals will form and the fudge will be grainy. If allowed to cool before being stirred, the sugar crystals that form will be so small that the fudge will be as smooth as any one could desire. Sometimes fudge curdles. This is due to the action of the acid of the chocolate on the milk. This curdling can be prevented by constant stirring during the first part of the cooking until the mass is well blended. Should curdling occur, the only remedy is constant stirring during the cooking process. This prevents the formation of larger curds and breaks up those already formed. The recipes given here call for one square of choco- late to a cup of sugar. This makes a fudge of medium darkness. For a more "chocolaty" fudge use addi- tional chocolate. If corn syrup is used a long beating is necessary. Many people make the mistake of turning out their fudge before it has been suflaciently beaten. Fudge should be beaten until a small amount dropped from the spoon holds its shape. It can then be put into the pans. It may not be so smooth on top as the fudge turned out sooner but it will have a creamier texture, which is more important. 38 OUR CANDY RECIPES College Fudge large recipe small recipe Sugar, 2 cups Sugar, 1 cup Milk, % cup Milk, Yi cup Chocolate, 2 squares Chocolate, 1 square (2 ounces) (1 ounce) Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Butter, 2 tablespoons Butter, 1 tablespoon Vanilla, 1 teaspoon Vanilla, Yl teaspoon Break the chocolate into small pieces, so that it will melt easily. Put the sugar, milk, chocolate, and corn syrup into a saucepan and cook slowly, stirring until the sugar is dissolved. Continue cooking, stirring often to prevent burning, until the temperature 236° F. is reached. Remove from the fire, add butter, and set aside to cool without stirring. When the candy has cooled to 110° F. (lukewarm), add vanilla and begin to beat. Continue beating until the fudge loses its shiny look and a small amount dropped from the spoon will hold its shape. Pour into slightly greased pans. Be sure to beat the fudge until it has lost its sticky consistency before pouring it into the pans. Fudge made with corn syrup requires longer beating than other fudge. It may be necessary to knead the fudge in order to put it into the pans. When cold cut into squares. FUDGE, PENUCHI, AND OPERAS 39 Cold water test when fudge reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — eighteen (two inches square, at least one-half of an inch thick) ; weight — one and one-quarter pounds. Brown Sugar Fudge I LARGE RECIPE SMALL RECIPE Brown sugar, 1 cup Brown sugar, Yl cup Granulated sugar, 1 cup Granulated sugar, Y2 cup Milk, % cup Milk, Yi cup Chocolate, 2 squares Chocolate, 1 square (2 ounces) (1 ounce) Butter, 2 tablespoons Butter, 1 tablespoon Vanilla, 1 teaspoon Vanilla, Yi teaspoon Break the chocolate into small pieces so that it will melt easily. Put the sugar, milk, and chocolate into a saucepan and cook slowly, stirring constantly, until the temperature 236° F. is reached. Remove from fire, add butter without stirring, and set aside to cool. When the candy has cooled to 110° F. (lukewarm) add vanilla and begin beating. Continue beating until the fudge has lost its shiny look and a small amount dropped from the spoon will hold its shape. Pour into greased pans. When cold cut into squares. Cold water test when candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — eighteen (two inches square and at least one-half of an inch thick) ; weight — one and one-quarter pounds. 40 OUR CANDY RECIPES Variations in the College Fudge Recipe Brown Sugar Fudge II. — Brown sugar may be sub- stituted for white in the college fudge recipe. The directions for making are the same, except that the fudge must be stirred constantly during the cooking or the acid of the brown sugar will curdle the milk. Cook to 238° F. instead of 236° F. because the acid of the brown sugar produces invert sugar and makes a softer candy. Peanut Butter Fudge. — One-fourth cup of peanut butter may be substituted for the two tablespoons of butter called for in college fudge. The same directions for cooking are followed, the peanut butter being added after the candy is cooked, before setting it aside to cool. Do not try to stir in the peanut butter until the candy has reached 110° F. (lukewarm). Nut Fudge. — One-half cup of broken nut meats may be added to the college fudge or the brown sugar fudge. These should not be put in until the fudge is almost ready to pour into the pans because they make the beat- ing harder. Black walnuts, English walnuts, or pecans are especially good. Cocoanut Fudge. — Fresh or desiccated cocoanut may be added to the fudge instead of nuts. If fresh cocoanut is used be sure that it is thoroughly dried before combining it with the candy or it will make the fudge too soft. To the college fudge recipe, add half a cup of cocoanut just before putting the beaten fudge into the pans. FUDGE, PENUCHI, AND OPERAS 41 Fruit Fudge. — One-half cup of dried fruit, raisins, figs, or dates may be added to the college fudge, just before putting it into the pans. A mixture of these gives variety. Marshmallow Fudge. — A cup of marshmallows may be cut into small pieces with the scissors and stirred into the fudge just before turning it into the pans. When making marshmallow fudge, use three squares of chocolate instead of two in the college fudge recipe be- cause the darker fudge furnishes a contrast both in flavor and color with the bland, white marshmallows. Super Fudge large recipe small recipe Sugar, 2 cups Sugar, 1 cup Milk, % cup Milk, Yi cup Chocolate, 4 squares Chocolate, 2 squares (4 ounces) (2 ounces) Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Fondant, ^^ cup Fondant, 3^ cup Butter, 2 tablespoons Butter, 1 tablespoon Vanilla, 2 teaspoons Vanilla, 1 teaspoon Break the chocolate into small pieces so that it will melt easily. Put the sugar, milk, chocolate, and corn syrup into a saucepan and cook slowly, stirring until the sugar is dissolved. Continue cooking, stirring to prevent burning, until the temperature 236° F. is reached. 42 OUR CANDY RECIPES Remove from fire, add butter, and set aside to cool. When lukewarm (110° F.) add vanilla and fondant, and beat until the fudge has lost its glossy appearance and can be molded. The fondant should be of the consistency desired in the finished fudge. If the fondant is too soft the fudge cannot be molded. In case the "babes IN' THE WOODS," FI ncE MARBLES, AND FUDGE LOGS fondant is very soft it can be dried in the upper part of the double boiler or the fudge can be cooked to 237° F. Suggestions for the use of super fudge are given on pages 43-45. Cold water test when fudge reaches 236° F.: soft ball which does not quite hold its shape. Yield (large recipe) : weight — one and two-thirds pounds. FUDGE, PENUCHI, AND OPERAS 43 Suggestions for the Use of Super Fudge Fudge Marbles. — Mold the fudge into balls not more than three-fourths of an inch in diameter. If larger the marbles are not nearly so attractive. These marbles can be treated in different ways. They may be rolled in desiccated cocoanut or in chopped nuts. Blanched almonds or pistachio nuts are especially pretty. Marbles rolled in cocoa are popular because they give a finishing touch to a candy box, their dull reddish color contrasting pleasantly with the glossy chocolates. The marbles may have centers of hazel nuts or of other kinds of candy, such as butter fondant. Fudge Roly-Poly. — On a smooth, greased surface pat out a piece of fudge not larger than four by six inches and about one-third of an inch thick. On top of this place a piece of fondant of the same thickness and shape, but a little smaller in size. Roll as in making a jelly roll, folding the white fondant inside. The finished roll should show no fondant and be perfectly smooth. Allow to stand until firm. Cut, slanting the knife, into slices about one-half inch thick. Wipe the knife after each slice is cut, so that the fondant will not be discolored by the fudge. Fudge Logs. — Make a roll of coffee or butter fon- dant, about five and one-half inches in length and three- fourths of an inch in diameter. Lay this on a sheet of fudge, pressed out as for a roly-poly. Wrap the fudge round the fondant center. Roll lightly, using both FUDGE, PENUCHI, AND OPERAS 45 hands, until smooth and regular in shape. Then roll in chopped nuts, pressing hard enough to imbed the nuts in the fudge. Slice, slanting the knife, making the pieces about three-fourths of an inch thick. Wipe the knife after each slice is cut so that the fondant center will not be discolored. Fudge Double Decker. — Fudge double decker is a two layer combination, one layer being super fudge and the second layer some contrasting candy, as butter fondant, divinity, coffee fondant, or tutti frutti fondant. Into a slightly buttered pan, press the fondant or light colored candy, making a layer about three-fourths of an inch thick. On top of this put a layer of super fudge. Allow to stand until firm. Turn out of the pan, coat the top of the light layer with melted dipping chocolate. Before the chocolate hardens sprinkle with chopped nuts or small candies. Cut into squares or diamond shapes. Fudge Bacon Rolls. — Prepare a fudge double decker, using vanilla fondant and super fudge. When firm turn out of the pan. Cut into very thin slices and roll. Three layers may be used instead of two. "Babes in the Woods." — Into small, greased pans, about four by six inches, put a layer of super fudge. Into this press marshmallows, putting in only six so that there is a space between the marshmallows and the sides of the pan and between the marshmallows them- selves. Cover with a layer of fudge so that the marsh- mallows are not visible. When firm turn from the pan, 46 OUR CANDY RECIPES cut down the center and across the block of candy, put- ting the knife between the marshmallows. There should be six large squares of fudge each containing a marshmallow, hidden from view. Cut each of these squares across the center revealing the marshmallow. FUDGE BACON ROLLS framed in fudge. Care must be taken to have the knife clean for each cutting so that the marshmallows will not be streaked with brown. Baked Fudge LARGE RECIPE Eggs, 2 Sugar, 1 cup Flour, Yi cup Butter, 3^ cup Chocolate, 4 squares (4 ounces) Nut meats, Y^ cup Vanilla, 1 teaspoon SMALL, RECIPE Egg, 1 Sugar, Yi cup Flour, 3^ cup Butter, lYi tablespoons Chocolate, 2 squares (2 ounces) Nut meats, J^ cup Vanilla, Y teaspoon FUDGE, PENUCHI, AND OPERAS 47 Break the nut meats in pieces and heat them in the oven until crisp. Melt the chocolate over hot water. When the choco- late is softened, add the butter and melt the two to- gether. Beat the eggs until light. Add the sugar, and beat well together. Add the melted butter and chocolate, stir in the flour, add nuts and vanilla. Pour into a greased pan, making a layer only about one-fourth of an inch thick. Bake in a moderate oven (380° F.) for twenty-five minutes. Remove from oven and cut into squares while warm. Yield (large recipe) ; number of pieces — sixteen (about two inches square) . Penuchi General Directions for Penuchi. — Penuchi is a creamy candy belonging to the fudge family. There- fore it follows the general rules for temperatures of cooking and cooling which are laid down in the direc- tions for making fudge. With the brown sugar there is more of a tendency for the milk to curdle so that constant stirring is necessary throughout the cooking. LARGE RECIPE if SMALL, RECIPE Brown sugar, 3 cups k Brown sugar, 2 cups Milk, 1 cup Milk, % cup Butter, 2 tablespoons Butter, 1 tablespoon Vanilla, 13/2 teaspoons Vanilla, 1 teaspoon Nut meats, 1}^ cups Nut meats, 1 cup 48 OUE CANDY RECIPES Put the sugar and milk into a saucepan and cook, stirring constantly, until the temperature 236° F. is reached. Remove from fire, add butter, and set aside, without stirring, to cool. When lukewarm (110° F.) beat until thick and creamy. Add vanilla and nut meats, and mix thoroughly. Pour into slightly greased pans. When cold cut into squares. The flavor of pecans or walnuts is especially good with the penuchi although other nuts may be used. Cold water test when candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — eighteen; weight — one and one-third pounds. Varieties of Penuchi Coffee Penuchi. — For coffee penuchi use one cup of strong boiled coffee, carefully strained so as to be free from grounds, instead of the milk called for in the large penuchi recipe. Follow the same general direc- tions for cooking. The blend of brown sugar and coffee flavors is delicious. Orange Penuchi. — Use the large recipe for penuchi and follow the general directions for making, only sub- stitute one cup of candied orange peel for the one and one-half cups of nut meats. The strips of candied orange peel should be cut into bits, small enough to permit the candy to be cut into squares. If left in strips it is difficult to cut through them with a knife after the candy is finished. FUDGE, PENUCHI, AND OPERAS 49 Ginger Penuchi. — Use the large recipe for penuchi and follow the general directions for making, only leave out the nuts and in their place use one-fourth of a cup of finely cut, candied ginger. Fruit Penuchi. — Raisins, dates, or figs, separately or in combinations, can be used instead of the nuts in penuchi. For a Christmas penuchi, red candied cher- ries and green pistachio nuts make a seasonable color combination. Super Penuchi large recipe small recipe Brown sugar, 3 cups Brown sugar, 2 cups Thin cream, 1 cup Thin cream, % cup Butter, 1 tablespoon Butter, Yi tablespoon Vanilla, \Yi teaspoons Vanilla, 1 teaspoon Black walnuts, % cup Black walnuts, Yi cup Put the sugar and cream into a saucepan and cook, stirring constantly until the temperature 236° F. is reached. Remove from the fire, add butter, and set aside to cool without stirring. When lukewarm (110° F.) beat until thick and creamy. Add vanilla and nut meats and mix thor- oughly. Pour into slightly greased pans. When cold cut into squares. This candy is delicious in combination with the super fudge in double deckers. It also can be made into marbles or used as centers for chocolates. If the cream is very rich use part milk or omit the butter. 50 OUR CANDY RECIPES Cold water test when the candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — eighteen; weight — one and one-fourth pounds. Operas General Directions for Operas. — Opera creams are very rich candies and expensive to make. They have excellent keeping qualities owing to the large amount of fat in the cream, hence they can be made several weeks before they are to be used. This makes them valuable for packing in boxes which are to be sent to a distance. They are usually cut in pieces the size of caramels and may be wrapped as caramels. Operas also belong to the fudge family, therefore they follow the general rules for temperatures of cooking and cooling which are laid down in the directions for making fudge. Light Operas large recipe small recipe Sugar, 2 cups Sugar, 1 cup Heavy cream, ^ cup Heavy cream, }/s cup Milk, 1 cup Milk, }i cup Light corn syrup, 1 table- Light corn syrup, J/^ table- spoon spoon Salt, }/g teaspoon Salt, J/ie teaspoon Vanilla, 1 teaspoon Vanilla, 3^ teaspoon Pecan meats, 1 cup Pecan meats, 3^ cup PUDGE, PENUCHI, AND OPERAS 51 Put all of the ingredients except the nuts and vanilla into a saucepan and cook, stirring constantly, until the temperature 236° F. is reached. Remove from the fire and set aside to cool. When lukewai-m (110° F.) add vanilla and beat until the candy becomes creamy and loses its shiny appearance. A long beating is needed. Add nuts and pour into slightly greased pans. When cold, cut into pieces a little less than an inch square. If the candy is to be kept for several days the tem- perature 234° F. will be better than 236° F. This gives a softer candy. Cold water test when candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — thirty-six; weight — one and one-eighth pounds. Grand Operas large recipe small recipe Sugar, 2 cups Sugar, 1 cup Light corn syrup, 3 table- Light corn syrup, spoons Ij^ tablespoons Cream, Y2 cup Gream, 34 cup Milk, 13^ cups Milk, 1 cup Salt, 34 teaspoon Salt, 3^ teaspoon Vanilla, 1 teaspoon Vanilla, Yi teaspoon Put all of the ingredients except the vanilla into a saucepan and cook until the temperature 236° F. is reached. It is better to cook this mixture rather slowly 52 OUR CANDY RECIPES so that some of the sugar may caramelize. During the cooking stir constantly to prevent burning. Can- dies containing cream scorch easily. When done turn out on a cold platter. Cool until lukewarm (110^ F.). Beat with a fondant paddle until it becomes thick and creamy and has lost its shiny appearance. A long beating is needed. Press into pans. When cold cut into squares. This candy is smooth and creamy in texture, buff colored, and very rich. It is especially good when coated with bitter chocolate. Cold water test when candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — thirty-six; weight — one and one-eighth pounds. Brown Sugab Operas large recipe small recipe Granulated sugar, 2 cups Granulated sugar, 1 cup Brown sugar, 2 cups Brown sugar, 1 cup Salt, }/s teaspoon Salt, J/ie teaspoon Light corn syrup, 2 table- Light corn syrup, 1 table- spoons spoon Condensed milk, 1 cup ■ Condensed milk, J^ cup Milk, l}yi cups Milk, ^i cup Cream, }/2 cup Cream, }4 cup Vanilla, 1 teaspoon Vanilla, Vo teaspoon Put all the ingredients, except the vanilla, into a saucepan and cook, stirring constantly, until the tem- perature 236° F. is reached. PUDGE, PENUCHI, AND OPEEAS 53 Cool to 110° F. (lukewarm). Add vanilla. Beat until the candy is creamy and thick enough to hold its shape and has lost its shiny appearance. A compara- tively long time is needed for this beating. Pour into slightly greased pans. When cold cut into pieces the size of caramels. Cold water test when candy reaches 236° F. : soft ball. Yield (large recipe) : number of pieces — seventy- two; weight — two and one-half pounds. CHAPTER VII Caramels General Suggestions. — Caramels burn very easily so care must be taken in their making. Select a heavy aluminum, copper, block tin, or unchipped agate sauce- pan. It is better to cook over a low flame and it is neces- sary to stir constantly to prevent curdling and scorching. CARAMEL NUT ROLLS, NOUGAT DOUBLE DECKER, AND BROWN SUGAR CARAMELS The pans into which caramels are turned when done should be very slightly greased. Excess butter in the pans will make caramels greasy to handle. Use a square or rectangular pan, rather than a round one or a platter, so that all caramels may be of good shape. Turn the caramels out of the pan so that they can be cut evenly. Use a large knife and cut the whole length of the block of candy with one stroke. If you find it difiicult to cut "by eye," mark the candy, and ■A CARAMELS 55 follow the mark. It is quite important to have cara- mels well cut and neatly wrapped. Wrapping should be done as soon after the caramels are cold as possible. Cut the paper into pieces of the right shape for wrapping. Do not have the paper so wide that folded ends must be brought over the top of the caramel. Vanilla Caramels large recipe small recipe Sugar, 2 cups Sugar, 1 cup Light corn syrup, 1 cup Light corn syrup, 3^ cup Condensed milk, 1 cup Condensed milk, Yi cup Cream, Y2 cup Cream, 3^ cup Milk, 1 cup Milk, Yi cup Butter, 34 cup Butter, 2 tablespoons Vanilla, 2 teaspoons Vanilla, 1 teaspoon Mix together all the ingredients except the vanilla, and cook over a low flame, stirring constantly, until the mixture reaches 246° F.i Remove from fire, add vanilla, and turn at once into a very slightly greased pan. When cold, turn the block of candy out of the pan in order to cut it more evenly. Cut into squares with a large, sharp knife. Wrap each caramel in waxed paper. Cold water test of caramels at 246° F. : a ball of the firmness of the caramel when cold. Yield (large recipe): seventy-two caramels; weight — two and one-fourth pounds. * The temperature 246° F. makes a rather soft caramel. For a firmer product cook to 248° F. 56 OUR CANDY RECIPES Everyday Vanilla Caramels LARGE RECIPE Granulated sugar, 2 cups Brown sugar, 1 cup Light corn syrup, 1 cup Cream, 1 cup Milk, 2 cups Butter, Yi cup Vanilla, 4 teaspoons SMALL RECIPE Granulated sugar, 1 cup Brown sugar, 3^ cup Light corn syrup, J^ cup Cream, Y2 cup Milk, 1 cup Butter, 3^ cup Vanilla, 2 teaspoons Put all the ingredients, except the vanilla, into a saucepan and cook, stirring constantly, over a low flame until the candy reaches the temperature 248° F. Remove from the fire, add vanilla, and turn at once into slightly greased pans. When cold remove from the pan; cut into squares and wrap. Cold water test when the candy reaches 248° F. : a ball of the firmness desired in the finished caramel. Yield (large recipe) : seventy- two caramels; weight — two and one-half pounds. Honey Caramels LARGE RECIPE Sugar, 2 cups Light corn syrup, 1 cup Condensed milk, 1 cup Cream, J/^ cup Milk, Yi cup small recipe Sugar, 1 cup Light corn syrup, Yi cup Condensed milk, } 9 cup Cream, Y cup Milk, H cup Strained honey, Yi cup Strained honey, Y cup Butter, Y cup Vanilla, 2 teaspoons Butter, 2 tablespoons Vanilla, 1 teaspoon CARAMELS 57 Stir together all the ingredients, except the vanilla, and cook over a low flame, stirring constantly, until the mixture reaches 248° F.^ Remove from fire, add vanilla, and turn at once into a very slightly greased pan. When cold, turn the block of candy out of the pan in order to cut it more evenly. Cut into squares with a large, sharp knife. Wrap each caramel in waxed paper. Cold water test of caramels at 248° F. : a ball of the firmness of the caramel when cold. Yield (large recipe): seventy-two caramels; weight — two pounds five ounces. Maple Caramels large recipe small recipe Sugar, 2 cups Sugar, 1 cup Light corn syrup, 1 cup Light corn syrup, J^ cup Condensed milk, 1 cup Condensed milk, J^ cup Cream, ^ cup Cream, 3^ cup Milk, Yi cup Milk, yi cup Maple syrup, 1 cup Maple syrup, 3^ cup Butter, 3^ cup Butter, 2 tablespoons Vanilla, 2 teaspoons Vanilla, 1 teaspoon Mix together all of the ingredients except the vanilla. Cook over a low flame, stirring constantly, until the mixture reaches 248° F.^ ' The honey gives these caramels a more sticky consistency than vanilla caramels, hence they are cooked to a higher temperature. ^ Because of the maple syrup a higher temperature is required than for vanilla caramels. 58 OUR CANDY RECIPES Remove from fire, add vanilla, and turn at once into a very slightly greased pan. When cold, turn the block of candy out of the pan in order to cut it more evenly. Cut into squares with a large, sharp knife. Wrap each caramel in waxed paper. Cold water test of caramels at 248° F. : a ball of the firmness of the caramel when cold. Yield (large recipe): seventy-two caramels; weight — two and one-fourth pounds. Chocolate Caramels large recipe small recipe Sugar, 2 cups Sugar, 1 cup Light corn syrup, 1 cup Light corn syrup, Yi cup Condensed milk, 1 cup Condensed milk, Yi cup Cream, Yi cup Cream, Y cup Milk, 1 cup Milk, Yi cup Chocolate, 6 squares Chocolate, 3 squares (6 ounces) (3 ounces) Vanilla, 2 teaspoons Vanilla, 1 teaspoon Chocolate should be broken into small pieces, but it need not be grated. Stir together all of the ingredients except the vanilla and cook over a low flame, stirring constantly, until the mixture reaches 246° F. Remove from fire, add vanilla, and turn at once into a very slightly greased pan. CARAMELS 59 When cold, turn the block of candy out of the pan in order to cut it more evenly. Cut into squares with a large, sharp knife. Wrap each caramel in waxed paper. Cold water test of caramels at 246° F. : a ball of the firmness of the caramel when cold. Yield (large recipe) : seventy-two caramels; weight — two and one-half pounds. Brown Sugar Caramels large recipe small recipe Brown sugar, 2 cups Brown sugar, 1 cup Granulated sugar, 1 cup Granulated sugar, Y% cup Light corn syrup, 3^ cup Light corn syrup, 3^ cup Cream, 1 cup Cream, Yl cup Milk, 2 cups Milk, 1 cup Butter, Yi cup Butter, 34 cup Vanilla, 4 teaspoons Vanilla, 2 teaspoons Nut meats, 1 cup Nut meats, Yl cup Mix together all of the ingredients, except the vanilla and nut meats, and cook over a low flame, stirring con- stantly, until the mixture reaches 248° F.i Remove from fire, add vanilla and nut meats, and turn at once into a slightly greased pan. When cold, turn the block of candy ,out of the pan in order to cut it evenly. Cut into squares with a large, sharp knife. Wrap each caramel in waxed paper. 1 Because of the brown sugar a higher temperature is required than for vanilla caramels. 60 OUR CANDY RECIPES Cold water test of caramels at 248° F. : a ball of the firmness of the caramel when finished. Yield (large recipe) : seventy- two caramels; weight — two and one-half pounds. Creamy Caramels large recipe small recipe Sugar, 2 cups Sugar, 1 cup Light corn syrup, 1^^ cups Light corn syrup, ^ cup Milk, 2 cups Milk, 1 cup Cream, 1 cup Cream, J/^ cup Butter, 2 tablespoons Butter, 1 tablespoon Fondant, 1}/^ cups Fondant, ^ cup Vanilla, 2 teaspoons Vanilla, 1 teaspoon Put the sugar, corn syrup, milk, and cream into a saucepan and cook until the temperature 242° F. is reached. During the cooking the mixture must be stirred quite constantly because it curdles and scorches easily. Remove from fire, add butter, set aside to cool for about five minutes to 180° F. Add fondant and vanilla and stir until thoroughly blended. Pour into slightly greased pans. When cold turn the block of candy out of the pan in order to cut evenly. Cut into pieces a little less than one inch square. The texture of this candy is a cross between that of a caramel and an opera cream. It has excellent keeping qualities. CARAMELS 61 Cold water test when the candy reaches 242° F. firm ball. Yield (large recipe): seventy -two caramels; weight — two pounds. Caramel Variations Caramel Nut Roll. — Make caramels, using small recipe, for any kind of caramel desired — vanilla, honey, chocolate, etc. When the caramels are cooked set the saucepan into a pan of hot water, to prevent the caramel from hard- ening. Make a roll of fondant about three inches long and three-fourths of an inch in diameter. Lay on a fork and dip quickly into the hot caramel mixture. Allow to stay in the caramel only long enough to be coated, or the fondant will melt. Remove the roll from the saucepan and drop it into nut meats on waxed paper. Turn with a fork until all parts of the roll are covered. Press with the hands so that the nuts will be firmly imbedded in the roll. It is necessary to have plenty of nuts in which to drop the roll, or the caramel will stick to the waxed paper and be pulled away from the fondant. Better results are obtained if about half the nut meats are whole, and half broken in two or three pieces. The smaller pieces fill spaces between the whole nuts. The caramel which is left after dipping can be poured into a slightly greased pan and cut into squares. It will become sugary because of the bits of fondant which 62 OUR CANDY RECIPES have been washed oflf in the dipping, hence it should not be mixed with freshly cooked caramels. Variety may be obtained by adding nuts, cocoanut, or nuts and cherries to the fondant center of the roll. Cocoanut which has been browned in the oven can be used instead of nuts for the coating of the roll. The center roll can be made from any kind of fondant which is firm enough to mold. Butter fondant is especially good. Opera creams, divinity, nougat, fudge, or penuchi may be used for the center roll. Or it may be made from one kind of caramel and dipped into another — as a chocolate caramel dipped into vanilla caramel. Nut Caramels. — Nut caramels can be made by the addition of nuts to any of the recipes given for caramels. Add one and one-half cups of nuts to the large recipe. The nuts should be cut or broken into fairly large pieces. If chopped there will be a fine powder which will cloud the candy. If pecans or English walnuts are to be used, they should be freshened in the oven. Black walnuts or Brazil nuts are especially good in caramels. Cocoanut Caramels. — Either fresh or desiccated cocoanut may be used. Spread it in a thin sheet on a pan and heat in the oven until delicately browned. This develops flavor and removes excess moisture from the fresh cocoanut. Add about three-fourths of a cup of cocoanut to the large recipe for any kind of caramels. Fruit Caramels. — Raisins, figs, or dates may be cut up and used separately or mixed, to give variety to CARAMELS 63 caramels. Add three-fourths of a cup of fruit to the large recipe for caramels. Vanilla caramels are espe- cially good with dates added. Layer Caramels. — Layer caramels add a great deal to the appearance of a box of candy. These may be made in two or three layers, of different kinds of cara- mels, or of caramels combined with nougat or divinity. A layer of light colored caramel, capped by a layer of dark chocolate caramel, makes a candy both good- looking and delicious. Layer caramels are made by pouring a thin layer into a pan, allowing it to cool, and then pouring in a second layer of contrasting color and flavor. The three-layer caramels may be made with caramel top and bottom and nougat or divinity between. If to be used at once, butter fondant can be combined with caramels to form layer candies. However, it should not be used if to be kept, because the fondant dries out more quickly than the caramels and the layers will separate. CHAPTER VIII Divinity and Nougat General Directions for Divinity. — Generally, di- vinity is served in rough, irregular pieces dropped from a spoon on waxed paper. However, the divinity ntiay be poured into a pan and cut into squares. If done in this way it has better keeping qualities, is more moist, and has a more attrac- tive appearance than when dropped. While divinity is cooking, break the eggs and have whites ready to use. Begin beating the egg whites when candy is almost cooked so that the syrup will not have opportunity to cool. Beat eggs until stiff, add the hot syrup gradually, beating during the addition. The first portion of the syrup may become hard when it comes in contact with the cold egg white, but as more syrup is added the heat will soften it and it can be beaten into the mixture. A wire whisk is easier to use for beating in the syrup than a Dover beater because, as the mixture stiffens, it becomes too heavy for the Dover beater. If possible arrange to have two persons work on the combining of the syrup and the egg whites, as this step is much easier if one can pour while the other beats. This combining is more difficult than the making of 64 DIVINITY AND NOUGAT 65 frosting because the syrup has been cooked to a higher temperature and is more prone to harden. When the candy is being dropped from the spoon, the work must be done quickly or the candy will become too hard. If for some reason the divinity does not harden, cook it over hot water until a small portion dropped on waxed paper becomes firm. Recipes of only one size have been given for some kinds of divinity. If too large a recipe is used, the beating is difficult. If the quantities used are too small, the syrup is apt to harden before it can be com- bined with the egg whites. Double Divinity large recipe small recipe Mixture One Mixture One Sugar, 3 cups Sugar, X}/^ cups Water, ^ cup Water, }/2 cup Light corn syrup, 1 cup Light corn syrup, 3^ cup Mixture Two Mixture Two Sugar, 1 cup Sugar, 1 cup Water, }/2 cup Water, 3^ cup Egg whites, 3 Egg whites, 2 Vanilla, 1 teaspoon Vanilla, J/^ teaspoon Nut meats, 1 cup Nut meats, % cup Cook Mixture One in a saucepan, stirring until the sugar is dissolved; then cook, without stirring, until the temperature 246° F. is reached. 66 OUR CANDY RECIPES If sugar crystals form on the sides of the pan, wash them away with a wet cloth. While Mixture One is cooking, get Mixture Two (sugar and water) ready, and as soon as Mixture One is cooked put Mixture Two on the fire. Remove Mixture One from the fire and pour it slowly over the beaten egg whites, beating constantly during the addition. Continue beating until Mixture Two has reached the temperature 255° F. Pour this hot syrup into the first mixture and beat until the candy will not adhere to the finger when the surface is gently touched. Add the vanilla and nut meats and spread in a slightly buttered pan. Cut in squares when cold. This recipe is more trouble to make than the simpler recipe for divinity, but the candy is softer and creamier. Cold water test for Mixture One when 246° F. is reached: firm ball. Cold water test for Mixture Two when 255° F. is reached: very firm ball. Yield (large recipe) : number of pieces — seventy- two; weight — three pounds. Honey Almond Divinity large recipe small recipe Mixture One Mixture One Sugar, 3 cups Sugar, 13>^ cups Water, % cup Water, 3^ cup Light corn syrup, 3^ cup Light corn syrup, 3^ cup Strained honey, 3^ cup Strained honey, H cup DIVINITY AND NOUGAT 67 LARGE RECIPE SMALL RECIPE Mixture Two Mixture Two Sugar, 1 cup Sugar, 1 cup Water, 3^ cup Water, 3^ cup Egg whites, 3 Egg whites, 2 Vanilla, 1 teaspoon Vanilla, }/2 teaspoon Almonds, \}/2 cups Almonds, 1 cup Blanch the almonds, shred them coarsely, and brown them in a slow oven. Cook Mixture One in a saucepan, stirring until the sugar is dissolved; then cook, without stirring, until the temperature 246° F. is reached. If sugar crystals form on the side of the pan, wash them away with a wet cloth. While Mixture One is cooking get Mixture Two (sugar and water) ready, and as soon as Mixture One is cooked put Mixture Two on the fire. Remove Mixture One from the fire and pour it slowly over the beaten egg whites, beating constantly during the addition. Continue beating until Mixture Two has reached the temperature 255° F. Pour this hot syrup into the first mixture and beat until the candy will not adhere to the finger when the surface is gently touched. Add the vanilla and nut meats and spread in a slightly buttered pan. Cut in squares when cold. Cold water test for Mixture One when 246° F. is reached: firm ball. 68 OUR CANDY RECIPES Cold water test for Mixture Two when