The Candy Cookbook (7 page)

Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray. Very gently level off the top with a long stick, knife, or ruler. Make impressions in the starch with small plaster molds bought for the purpose from a confectioners’ supply house, and fastened to a strip of wood; or with the handle of a knife, a thimble, or other object of the desired size. In making impressions, the molds each time must be slightly pushed away from the preceding impressions, that they may not be disturbed. Pour the liquid candy into the impressions with a teaspoon, or pour candy into a warmed confectioner’s funnel, and let it run out into the impressions, checking it by lowering into the opening the stick that comes with the funnel. Leave until firm, remove candies from cornstarch into a large sifter, shake well, and remove remaining starch with a clean brush.

A cheap grade of cornstarch may be provided, and if kept in a closed jar or tin, it may be used over and over again. Flour may be used instead of cornstarch if more convenient, but it is not so satisfactory.

Put the desired amount of fondant in small saucepan or double boiler, set in a larger saucepan of hot water, and stir constantly until melted. Flavor and color as suggested below. Add a few drops of cold water if necessary, to make it thin enough for dipping. The fondant should not be allowed to become hot. Have tray of centers on table at the left, piece of waxed paper on board or tray at right, and the fondant, over hot water, between. With the left hand drop one center at a time into the melted fondant. With a candy dipper, in the right hand, stir until center is entirely covered, then lift up, and put on paper, making a coil on top of each bonbon with the dipper. The whole process of dipping must be done as quickly as possible, and the fondant must be stirred frequently. When the fondant becomes too thick, add a few drops of cold water, and stir well. Occasionally put back on the fire until the water boils underneath. Chopped nuts, a bit of cherry, ginger, or other decoration may be put on top of each bonbon before the fondant hardens. Many suggestions for centers and decorations are given on the following pages.

More fondant should be melted than is required for dipping, that the center may be rolled about and completely covered. The remainder, after all the centers are coated, may be remelted and dropped from a spoon on waxed paper in rounds the size of a half dollar, or be poured into a small buttered pan, and when firm, cut in squares; or shredded coconut may be mixed with it, and it can be dropped in rough heaps on wax paper.

When coloring is to be added to plain fondant, take a small portion of color paste on the end of a toothpick, and mix with a small portion of fondant, then mix, a little at a time, with the remaining fondant, using a spatula, until the desired shade is secured. Care should be taken that color is not too deep, as light shades only are desirable for candies.

Put the desired amount of fondant in small saucepan or double boiler

Chocolate

Vanilla flavor

Green

Oil of lime

Orange flower water

Vanilla three parts, almond one part

Lavender

Violet flavour

Light brown

Brown sugar and vanilla

Coffee flavour

Maple flavor

Orange

Grated orange rind

Orange extract

Pink

Raspberry flavor

Rose flavor

Strawberry flavor

Wintergreen

White

Almond flavor

Candied fruits

Maraschino flavor

Peppermint flavor

Vanilla flavor

Yellow

Lemon flavor

Apricot paste

Candied fruit

Cherries

Citron, small pieces

Ginger, small pieces

Limes, small pieces

Pears, small pieces

Pineapple, small pieces

Plums, small pieces

Candied mixed fruit, chopped

Canned pineapple, well dried and served at once in paper cases

Caramels, half size, any kind

Dried fruits

Dates, small pieces

Dates, stuffed and cut in pieces

Figs, chopped

Figs, small pieces

Prunes, two tablespoons mixed with one fourth cup each cherries and nuts, all finely chopped

Raisins

Raisins, stuffed with chopped nuts

Fresh fruits, served at once in paper cases

Grapes, white, Malaga, or Tokay

Oranges, small sections

Strawberries, hulls on

Fudge, small pieces, any kind

Greengage paste

Guava jelly

Marshmallows

Mint jelly

Nuts

Almond paste

Almonds, plain

Almonds, salted

Almond paste, mixed with twice the amount of fondant

Brazil nuts, in pieces

Brazil nuts, whole

Coconut, mixed with fondant

Peanuts

Peanut brittle, chopped

Peanut butter

Pecans

Walnuts, halved, plain

Walnuts, halved, salted

Penuche, small pieces, any kind

Two parts cherries and one part citron, chopped and mixed

Almonds, blanched and halved

Candied

Angelica

Cherry, small piece

Ginger, small piece

Mint leaves

Pineapple, small piece

Rose leaves

Violet

Coconut

Plain

Colored

Pecans

Pistachio nuts

Chopped

Whole

Silver dragées

Tiny candies

Walnuts

Chopped

Whole

Color and flavor as desired small portions of Opera Fondant. With the hands shape in small balls, putting a piece of nut, cherry, or marshmallow in the center of each ball.

Melt another portion of Opera Fondant in a double boiler over hot water, stirring constantly. Add half a teaspoon of vanilla, and drop centers one at a time in the fondant. Remove with candy dipper or two-tined fork to waxed paper. When enough white bonbons have been made, add a little pink or green color paste and raspberry or almond extract to taste to the melted fondant. Dip more of the centers, stirring the fondant, and reheating it if it becomes too stiff. Then add to remaining fondant one square melted chocolate, and dip remaining balls. In this way a great variety of attractive bonbons may be produced. Other flavors and colors may be used for greater variety, and tops may be decorated with small pieces of nuts or cherries if desired. The centers may also be dipped in melted coating chocolate. White Fondants I, II, or III (page 
75
−6) may be used instead of Opera Fondant.

Put sugar, corn syrup, and water in saucepan, and stir until mixture boils. Wash down sides of saucepan with a butter brush dipped in cold water, and cook to 238°F (114.4°C), or until mixture forms a soft ball when tried in cold water. Remove from fire, add coconut, butter, and vanilla, and stir just enough to mix the ingredients but not enough to cause it to become sugary. When well mixed spread on marble slab or platter, and when cold mold into small balls and lay on wax paper. Dip in melted fondant or melted coating chocolate.

Dip Coconut Centers in melted colored fondant, then roll in coconut colored the same as the fondant.

Sprinkle shredded coconut on a sheet of white paper. Add a little color paste diluted with a few drops of water, and rub evenly through the coconut. Dry slowly, and store in covered glass jars. Colored coconut may be used on the outside of bonbons, creams, stuffed dates, and frosted cakes.

Cut marshmallows in two crosswise, and flavor each piece by touching the cut surface with a small wooden skewer which has been dipped into a bottle of oil of peppermint. Arrange marshmallows in layers in a box, cover, and let stand overnight. Melt fondant by stirring in a saucepan over hot water, dip each piece separately, lay on waxed paper, and when all are dipped decorate if desired with tiny flowers made by forcing ornamental frosting through paper tubes. (See Chapter
XVI
.)

Cut marshmallows in halves, dip in fondant flavored with violet extract and colored delicately with violet color paste. Put on wax paper, and decorate tops with a piece each of candied violet and angelica before fondant becomes firm.

Dip bonbon centers made of Center Cream I or II (page
80
) in melted fondant to which has been added chopped candied cherries, candied pineapple, nuts, dates, or figs, and drop on wax paper.

Make centers of maple fondant the size and shape of small acorns. When dry dip in maple fondant, melted by stirring it in a saucepan over hot water. When all are dipped, beginning with the first one, dip the base again in melted fondant and then in finely chopped almonds.

Plain fondant, tinted green and flavored with almond, may be used instead of maple fondant, and the base dipped in chopped pistachio nuts.

Put fondant in saucepan, add a few drops vanilla, and set over another saucepan of boiling water. Stir until melted, but not hot. Dip candied cherries, or pieces of candied pineapple, pears, or plums in the melted fondant, decorate top with a small piece of fruit, dry on waxed paper, and serve in paper cases.

Remove grapes from bunch, leaving stems as long as possible. Wipe carefully, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place grapes on waxed paper to dry. Serve in paper cases.

Wipe selected strawberries, dip one at a time in fondant that has been melted by stirring it in a saucepan over hot water, and place strawberries on waxed paper to dry. Serve in paper cases.

To almond paste add egg white, a very little at a time, and work with a spatula until it is of the right consistency to shape. Form into small balls, press half a nut meat on each side of each ball, and dip in melted fondant colored and flavored as desired.

To almond paste add white of egg, a very little at a time, and work with a spatula until it is of right consistency to shape. Divide in three portions; to one add rose color paste to make a deep pink, and a few drops of raspberry extract. To another portion add grated orange rind and orange color paste to make a good color. Roll pieces on slab, with rolling pin, one fourth inch thick and the same shape.

Boil sugar and water until syrup spins a thread. Brush pink layer of paste with syrup, cover with plain layer of paste, brush with syrup, and cover with orange layer. Press under a light weight, cut in cubes, dip in melted fondant, and serve in paper cases.

Prepare glacé pecans or walnuts (see page
122
). Flavor a small portion of fondant with one quarter teaspoon vanilla and a few drops almond extract, and color green. Make into small balls, and press between two glacéd nuts. Keep in a cold place, and use if possible the day they are made.

Cut a sheet of Vanilla Caramel that is three eighths of an inch thick into strips three eighths of an inch wide and one inch long. Dip in melted fondant, and roll at once in finely chopped walnut meats. Candy, when covered with fondant, should be one and one half inches long.

Force plums through a sieve, and add confectioners’ sugar to make a stiff paste. Shape in small balls, dry on waxed paper, and dip in melted fondant flavored with maraschino cordial.

Put sugar, corn syrup, and half a cup of cream in saucepan, stir until sugar is dissolved, bring to boiling point, and boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Do not beat, as beating may cause the candy to become granular. As soon as candy forms a soft ball add another half cup of cream. Boil until it again forms a soft ball in cold water, add remaining cream, and boil until candy will form a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Pour caramel into a buttered pan seven inches square. When cool cut in squares, and wrap in wax paper. If caramel should get sugary, return it to kettle, add more cream, and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy.

To Vanilla Caramel mixture add one cup coconut just before pouring it into the buttered pan.

To Vanilla Caramel mixture add one cup nut meats just before pouring it into the buttered pan.

To Vanilla Caramel mixture add four teaspoons raspberry extract and rose color paste to make the right tint, before pouring it into the buttered pan.

To Vanilla Caramel mixture add eight figs or three fourths cup raisins cut in pieces, just before pouring it into the buttered pan.

To Vanilla Caramel mixture add sixteen marshmallows cut in pieces, before pouring into buttered pan.

Prepare any recipe for caramels and pour half the mixture one fourth inch deep in a buttered pan or between candy bars. Cover with a piece of sheet marshmallow cut the same size, and pour remaining caramel mixture over the marshmallow one fourth inch deep. When firm, cut in three quarter inch cubes and wrap in wax paper.

Make Vanilla Caramels, and with the last half cup of cream add three squares grated chocolate. Finish as Vanilla Caramels.

To Chocolate Caramels add one cup blanched almonds before pouring into buttered pan.

Follow directions for Chocolate Caramels, adding one cup salted pine nuts before pouring into buttered pan.

In a saucepan put white sugar, brown sugar, and molasses, bring to the boiling point, add grated chocolate and one third of the milk. Stir gently to mix the ingredients. Let boil until it begins to thicken, and add one third cup milk, stir again, allow mixture to boil until it thickens, and add remaining milk. Stir gently and constantly, that candy may not burn (do not beat, as beating may cause candy to become granular), and boil until candy forms a firm ball when tried in cold water. This will be about 242°F (116.7°C). Add vanilla, soda,
salt, butter, and nut meats. Turn into buttered pan, and when cold cut in three fourths inch squares. Caramel should be three fourths inch deep in pan.

This caramel requires a long time in cooking, and when taken from the fire should be as firm (when tried in cold water) as it is wanted when ready to eat. This caramel requires a long time in cooking, and when taken from the fire should be as firm (when tried in cold water) as it is wanted when ready to eat.

Put butter in saucepan, and when melted add sugar, molasses, and milk. Bring to the boiling point, add chocolate, and stir constantly until chocolate is melted. Let boil until mixture forms a firm ball when tried in cold water. Add vanilla, turn into a buttered tin, cool slightly, and cut in squares.

Melt butter in a Scotch kettle, and add cream, sugar, and molasses. Bring to the boiling point, and add chocolate, balancing it on a large wooden spoon that it may melt gradually with no danger of burning on the kettle. Continue the boiling, stirring occasionally, until a firm ball may be formed when mixture is tried in cold water. Add vanilla, and turn into a buttered pan, having the mixture three fourths inch in depth. When nearly cold, cut in cubes, using scissors or a sharp knife. Wrap in squares of wax paper, and let stand in a cold place to harden.

To Molasses Chocolate Caramels add one cup blanched and chopped almonds or chopped English walnut meats, just before taking from fire.

Put first four ingredients in saucepan, bring to the boiling point and let boil, without stirring, until mixture will become brittle when tried in cold water. When nearly cooked, add cream and chocolate. Turn
on a buttered platter, and as edges cool, fold towards center. As soon as cool enough to handle, pull until glossy, and cut into small pieces, using knife or scissors. Put on wax paper or on slightly buttered plate.

Mix the evaporated milk with the plain milk, and put one and a half cups of the mixture with sugar and corn syrup in a saucepan, and stir and cook until it will form a soft ball when tried in cold water. Continue stirring, and add slowly three fourths cup of the milk, cook again until it forms a soft ball, then slowly add remaining milk, stirring constantly all over the bottom of the saucepan so that candy will not stick. The fire should not be too hot, as the mixture burns easily. When it forms a firm ball of the consistency you wish for your caramels, remove from fire, add vanilla, and any kind of nuts you prefer. Scrape out into buttered pan, and cut when cold. Wrap in wax paper if desired.

Put sugar, corn syrup, and half a cup cream in saucepan, stir until sugar is dissolved, bring to boiling point, and boil until mixture will form a soft ball when tried in cold water. Stir gently and constantly to prevent burning, making the spoon reach all parts of the bottom of the saucepan. Do not beat, as beating may cause the candy to become granular. As soon as candy forms a soft ball, add another half cup of cream. Boil until it again forms a soft ball in cold water, add remaining cream, and boil until candy will form a decidedly firm ball when tried in cold water. The caramels when cold will be of the same consistency as this firm ball. Pour caramel into a buttered pan seven inches square. When cool, cut in squares, and wrap in wax paper. If caramel should get sugary, return it to kettle, add more cream and boil again. If all the cream is added at once, caramels may be made in a shorter time, but they will not be as rich and creamy as when cream is added at three different times.

Put corn syrup, hot water, and sugar in saucepan, stir until sugar is dissolved, and boil without stirring to 270°F (132.2°C), or until candy is brittle when tried in cold water. Beat the egg whites stiff, and add the syrup gradually, beating mixture until creamy. Add vanilla, and when almost firm, add chopped nut meats.

Pour into pan lined with rice paper, cover with a sheet of rice paper, and leave until firm. Cut in pieces one and one half inches long and five eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Put the sugar, corn syrup, honey, paraffin, and water in saucepan, stir occasionally, and let boil to the hard ball degree, about 248°F (120°C). Add the salt to the eggs, beat until dry, and gradually pour on part of the syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire, and let boil until it is brittle when tested in cold water, or to 290°F (143.3°C). Then turn this gradually on the eggs, beating constantly.

Return the whole to the saucepan, set over the fire on a very heatproof mat, and beat until it becomes crisp when tested in cold water. Add nuts and cherries, cut in pieces, and vanilla. Pour into a buttered pan a little larger than an ordinary bread pan, lined with rice paper. Set aside to become cold, and cut into pieces about an inch and a quarter long and three eighths of an inch wide and thick. Wrap in wax paper, or dip in melted coating chocolate.

Put marshmallows and almond paste in double boiler, and stir and heat until melted and well blended. Add nuts and cherries cut in small pieces, and spread half an inch thick on a pan or slab sprinkled with confectioners’ sugar. When firm, cut in bars one and one half inches long and half an inch wide. Dip if desired in melted fondant or coating chocolate.

Put sugar, corn syrup, and water in saucepan, stir until well mixed, heat gradually to boiling point, and boil without stirring to 260°F (126.7°C), or until it begins to crack in cold water. Beat egg whites until they are light and frothy, but not stiff and dry; continue beating with an egg beater while the syrup is being poured in a fine steady stream on the egg. Beat until mixture is stiff enough to hold its shape. A wooden spoon may be used when mixture begins to stiffen. Add nut meats, cut in large pieces, and flavoring, turn into a deep pan lined with wafer paper, cover top with wafer paper, and when nearly cold turn from pan, and cut into oblong pieces. Wrap each piece in wax paper. For nuts a mixture of English walnuts, almonds, and pistachio nuts may be used. A few candied cherries cut in quarters may be added if desired.