Directions for Making Chocolate Candy At Home With HalVs Home Outfit ILLUSTRATED COPYRIGHTED, 1915 By N. C. HALL THE TUTTLE, MOREHOUSE & TAYLOR COMPANY NEW HAVEN, CONN. Directions for Making Chocolate Candy At Home With Hall's Home Outfit ILLUSTRATED N. C. HALL LYME, CONNECTICUT J ©CIA397168 MAR 17 1915 If you have never made chocolate-covered candies, or the cream centers, do not expect perfect results the first trial, and this is true, usually, with any kind of candy. The following instructions will start you right and by observation as you go along your results will improve fast. GENERAL INSTRUCTIONS Always use the best of material, at least know that it is pure. Use chocolate that is made for dipping candies or the results will not be satisfactory. In boiling sugar always put in the water before the sugar, and when for fondant be careful not to stir while boiling; to wash down the grains from the sides. To cover for two or three minutes will help dissolve any that may be left. Always wash the thermometer clean before putting it away. Keep the starch dry and clean by putting it away in a tin can or pail. Never put water in dipping-chocolate. If too thick, a little cocoa butter will thin it; also never get it hot. If chocolates are dipped in a room where the thermometer is above /O they will dry off gray. They may be just as good to eat but it hurts their appearance. In hot weather a light dry cellar is often a good place. Leaky chocolate creams will not keep but will become hard in a few days. With caramels it does not make so much difference. • Vi Br r -"^aM LEVELING THE STARCH 7 In making caramels it is hard to have them free from grain without the use of corn syrup. If you use the fondant tray for caramels, place the iron rods across, making' the size space that you will need. If the fondant tray has been used for caramels, always wash off any grease that may he on it with hot water before using" again for fondent. DIRECTIONS FOR MAKING CHOCOLATE CREAMS Making the Fondant: Put half pint of cold water in a small kettle, and a pinch of cream of tartar, add two pints (2 lbs.) granulated sugar. Place on the stove and stir with the wooden paddle until it is dissolved (do not let it boil while stirring). When it begins to boil, wash the grains from the sides and cover for two or three minutes. Remove the cover, put in the thermometer and boil to 240 , or if you have no thermometer, until it will gather and make a soft ball in cold water. Remove from the stove at once and pour gently on the fondant tray. When cold (do not let it stand too long) fold up with the aluminum paddle, using one side of the paddle only, turn and work until it forms a white creamy mass. (Page 4-> Cover with a bowl or damp cloth and let stand for half an hour or more. While waiting you can get the starch tray ready. Tjie Starch Tray: You will need three or four pounds of powdered corn March to fill the tray, but this starch can be used over and over again ; keep it dry. MAKING THE IMPRESSIONS Put some of the powdered starch in the tray, and spread with the smoothing stick ; add starch until it is level and smooth on top. ( I 'age 6.) Take the mold yon want to use; start at one end of the tray and make the impressions the full size of the mold.-. (PageS.) Melting and Molding Cream: Place the fondant in the double boiler with hot water in the outer part and flavor. (See about flavoring further on. ) Place on the stove and stir all the time until it has all softened; if very thick, add a few drops of water; do not let it get hot, little more than blood warm is about right ; when ready it should be smooth and creamy. Put the stick in the dropping funnel, pour in part of the cream, hold over an impression in the starch and by raising the stick a very little, punch out enough to fill the impres- sion. (Page 10.) Let the candies stand in the starch until cold and firm enough to handle. Take from the starch with the wire scoop and dust with the brush. (Pages 11-12.) But while the candies are cooling in the starch get the chocolate ready. Covering with Chocolate: With the double boiler, washed and dry. Put in one or two pounds of chocolate coating; melt the same way you did the fondant; do not let it get hot, a little above blood heat is about right. Dipping the candies in the chocolate must be done in a ro<»m where the thermometer is not above /O , 65 to 70 is best. Use a table not too high, place a dipping paper smooth side Up on the dipping board, fasten with the thumb tacks at the corners. K) DROPPING THE CREAM TAKING UP Till c \ \ \2 13 I 'our a small quantity of the chocolate on the paper, take vour thumb and the tips of your four fingers and stir the chocolate around to the size of a saucer, continue stirring until cold and mostly hardened on the paper. (Page 14.) ( )n this pour out as much more, stir as before, keeping it on the hardened chocolate. When it commences to feel cold, drop in with the other hand one of the candies. Work it over in the coolest part of the chocolate near the edge, and when well covered drop it top side down on the dipping- paper. (Page 15.) When the chocolate on the dipping board gets too thick and cold, take out more and prepare as before. When through dipping, this hardened chocolate will come off the paper and can be remelted. If the candies dry off gray, your chocolate was not cold enough or the room too warm. It will probably take a few trials to get a satisfactory start at dipping. FLAVORING Flavor before the fondant is all melted and about as follows : For Vanilla, one teaspoonful to each pound of fondant. For Peppermints, eight drops of the oil of peppermint to a pound. For Wintergreen ten drops of oil of wintergreen to a pound. To flavor with the oil of birch, lemon, or orange, use about ten drops to each pound. For Bitter Almond, six drops to the pound. SUGGESTIONS FOR VARIETY Chocolate Cream Walnuts: Take one or two pounds of fondant in the double boiler, flavor with vanilla and melt as for molding cream-. J 4 15 i6 ^ * J 1 1 -*