Nuts

Almost all kinds of edible nuts are used in candy-making. They contain protein, fat, and carbohydrate in varying proportions, and are excellent sources of energy. Some, like peanuts and black walnuts, almonds and magnolias, are so rich in protein that they may be used as meat substitutes. Their digestibility is increased by being finely ground.

Most nuts may now be obtained shelled at about the same cost for the edible portion as in the shells. For some purposes, broken nut meats are quite satisfactory; they cost less than the whole kernels. Nuts, when used in candies, increase the bulk and food value, detract from the sweetness, and improve both appearance and flavor.

Almonds and English walnuts are the nuts chiefly grown in this country. There are both sweet and bitter almonds; the latter are used sparingly to give flavor to almond confections. Jordan almonds are the finest almonds grown, and are for sale out of the shell, as are also other smaller and shorter varieties.

Almond paste may be made at home of finely ground almonds, but it is more satisfactory to purchase it ready for use in one and five-pound packages. Brazil nuts are large three-cornered nuts, with a hard shell and a brown skin. The latter should usually be removed before the nuts are used in candy.

Beechnuts and butternuts are not often found in the market, but if obtainable may be used in recipes that call for walnuts or pecans. Cashew nuts are small crescent-shaped nuts, and are usually sold with the shells removed.

Chestnuts should be of the large Spanish variety. They are rich in stsrch, and when boiled in syrup are a delicious confection. They may be purchased in bottles as "matrons" in vanilla or brandy-flavored syrup, and used for centers of fancy bonbons, chocolates, or glaces.

Coconut may be purchased desiccated in packages, or as desiccated long short or macaroon in bulk from wholesale confectioners. The very long shreds of cocoanut are desirable in some candies. Fresh-grated cocoanut should be used for cocoanut cakes if obtainable.

Cocoanut oil is a very hard fat, for sale as nuclear and used in chewing-candy.

Filberts are round, about the size of a marble, and rich in fat. They are usually purchased in the shell.

Hickory nuts are like small walnuts, but the meat is difficult to remove whole from the shell, although delicious when obtained. Peanuts are grown in larger and larger quantities in the United States, and furnish a nutritious and inexpensive food product, rich in protein and fat. They may be obtained raw or roasted, in or out of the shell. Raw peanuts are desirable in some recipes for peanut brittle.

Peanut butter is made by putting roasted peanuts through the finest cutter of the meat grinder, and may be prepared at home, or purchased in jars or in bulk by the pound.

Pecans are a particularly crisp, well-flavored nut. If they are first soaked for five hours in cold water, and then allowed to stand until dried off on the outside, the nut meats can be obtained whole. They may be purchased shelled, whole, or broken.

Pine nuts and magnolias grow on pine cones of large pine trees. They have an agreeable flavor, are rich in fat and of considerable food value. They require no other preparation than picking over.

Pistachio nuts are small, of a bright green color, with a purplish skin and a hard shell. The UN-shelled nuts have been boiled in salt water. They usually are not of such brilliant color as the nuts that may be purchased already shelled.

They are expensive but not heavy, and a few of them add much to the attractiveness of candies without adding materially to the expense. They will keep a long time in a covered glass jar.

Walnuts of the English variety are obtainable almost everywhere. Being rich in fats they are an exceedingly nutritious food, and when used in candies help to overcome the cloying sweetness while increasing the food value. They may be obtained in or out of the shell.

Black walnuts are not as common as the English varieties but most satisfactory in all candies that call for walnuts.

Dairy Products

Milk, cream, and butter enter into the composition of many candies. Heavy cream makes a rich candy that will keep soft for a long time, and may be used either sweet or sour. When cream is not available milk and butter may be substituted, or evaporated milk may be used.

Butter should be of the best quality. Butter-one or peanut oil is less expensive, and may sometimes be substituted for butter.

Eggs

Eggs for candy should be fresh. If whites only are required, care should be taken in separating that no particle of yolk gets into the white, as it will prevent its being beaten light and stiff. Bowl and egg beater must be absolutely clean, dry, and cool, or whites will not beat up well. Dried eggs or egg albumen are largely used in manufactured candies.

Fruits

Fresh, canned, and dried fruits are used in candy-making, and add bulk and flavor, while reducing the sweetness. Fresh fruits may be dipped in fondant, chocolate, or glace, or cooked down to a thick jelly.

Canned fruits, as apricots or pineapple, are useful when fresh fruits are not obtainable, and jams, like raspberry, may be mixed with fondant for bonbon centers. Maraschino cherries are sometimes used, with their syrup, to give flavor and variety to fudge and bonbons.

Dried fruits, like raisins, dates, figs, and prunes, are cheap and nutritious. Combined with nuts or fondant they may be classed with candies and used as a dessert.

Candied fruits - such as apricots, cherries, pears, pineapple, and plums - may be prepared at home, or purchased in city grocery stores, or from dealers in confectioners' supplies. They are valuable for decoration, for centers of chocolates and bonbons, and as an ingredient of fudges and glaces fruits.

Angelica is the green stem of a plant, used chiefly for its color.