Candy Cook Book | by Albert R. Mann
Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things.
| Title | Candy Cook Book |
| Author | Albert R. Mann |
| Publisher | Albert R. Mann |
| Year | 1912 |
| Copyright | 1912, Albert R. Mann |
| Amazon | Candy Cook Book |
From Home Takings, by Edna Evans San Francisco, 1912.
Preface
Candy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with some confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands.
All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all home lovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens.They are simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time at home that this work is committed to its readers.
Alice Bradley March, 1917
Chapter I. Candy Ingredients And Necessary Equipment- Candies are composed of sugar of various kinds, chocolate, nuts, fruits, colorings, and flavorings. Each of these has its own particular value as appealing to the sense of sight, the sense of taste, o...
- Candy Ingredients And Necessary Equipment. Part 2
- 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 wa...
- Candy Ingredients And Necessary Equipment. Part 3
- Flavorings Extract of vanilla properly made is the pure essence of the vanilla bean dissolved in alcohol. Many vanilla extracts are made from Tonia beans, or from vanilla prepared synthetically in a ...
- Equipment For Home Candy-Making
- Many varieties of candy can be made without any other utensils than are found in the average kitchen. The following list will be sufficient for the preparation of any candies found in this book. When ...
- Chapter II. Uncooked Candies
- For inexperienced candy makers, and the children who want to make their own sweets, there are several varieties of uncooked candy that can hardly fail to come out successfully. Confectioners sugar, w...
- Uncooked Candies. Continued
- Maple Nut Creams 4 tablespoons maple syrup 1 cup confectioners sugar 6 tablespoons chopped nuts Put maple syrup in a small bowl, add sifted confectioners' sugar a tablespoon at a time, stirring un...
- Chapter III. Assorted Chocolates
- More than a hundred different chocolates may be found in the price lists of some manufacturers. Almost all of them may be duplicated at home, if care is taken to follow directions explicitly. Regular ...
- Assorted Chocolates. Part 2
- Drop a center into melted chocolate; with the dipper move it around until covered, then lift out, upside down, scrape off superfluous chocolate on the edge of the pan, and place bonbon on the paper ri...
- Assorted Chocolates. Part 3
- Chocolate Fig Creams 6 figs Confectioners sugar Chop figs finely, and slowly add sifted confectioners' sugar until mixture is stiff enough to mold into small balls. Shape, let dry, and dip in melte...
- Chapter IV. Fudges
- The name fudge is applied to a large .group of candies made of sugar boiled with water, milk, or cream, to about 238 F., and stirred or worked with a paddle until candy becomes firm. If stirred w...
- Fudges. Part 2
- Chocolate Walnut Fudge I Chocolate Fudge 1 cup walnut meats Cut one cup of walnut meats in rather large pieces. Make Chocolate Fudge, and just before turning it into the pan, stir in the walnut mea...
- Fudges. Part 3
- ½ cup shredded cocoanut ½ teaspoon vanilla Few grains soda Put coffee and water in saucepan, bring to the boiling point, then strain through double cheese -cloth. To the strained coffee add s...
- Fudges. Part 4
- Walnut Maple Cream To recipe for Maple Cream add three fourths cup walnuts cut in pieces, when candy begins to get sugary. Pecan Maple Cream Follow directions for making Maple Cream, adding one cup o...
- Fudges. Part 5
- With broad spatula or butter paddle work the candy back and forth until it begins to get sugary, add cherries and citron cut in small pieces, and maraschino or other flavor. Continue working until it ...
- Fudges. Part 6
- Marshmallow Penuche 1 tablespoon butter 2 cups brown sugar Few grains salt ¼cup milk 10 marshmallows ½ cup nut meats Melt butter in saucepan, add sugar and milk, stir until boiling point i...
- Fudges. Part 7
- Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or p...
- Chapter V. Fondant Candies
- Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238 F. The best results are secured by the use of a thermometer, but if on...
- Fondant Candies. Part 2
- Assorted Cream Mints Put plain fondant in upper part of double boiler, and melt over hot water, stirring constantly after fondant begins to soften. Do not allow water to boil or fondant to become hot...
- Fondant Candies. Part 3
- Bonbons The name bonbon is given commercially to a candy that is from one to one and one half inches in diameter, and has an outside coating of fondant, and a center of fondant or other candy, with o...
- Fondant Candies. Part 4
- Almond paste Almonds, plain Almonds, salted Almond paste, mixed with twice the amount of fondant Brazil nuts, in pieces Brazil nuts, whole Cocoanut, mixed with fondant Peanuts Peanut brittle, ...
- Chapter VI. Caramels And Dreadnoughts
- When sugar mixtures are boiled to 2420 and up to 2500 F., and are not beaten after cooking, they are soft and waxy. When removed from the fire, they should be of the consistency desired in the finishe...
- Caramels And Dreadnoughts. Continued
- Nut Chocolate Caramels To Molasses Chocolate Caramels add one cup blanched and chopped almonds or chopped English walnut meats, just before taking from fire. Stretched Chocolate Caramels 2 cups suga...
- Chapter VII. Pulled Candies
- Candies that are to be pulled need to be boiled to 2540 F. or up to 2600 F. When removed from the fire they should be of the consistency required for the finished candy. A bit of paraffin keeps the ca...
- Pulled Candies. Continued
- Flavoring Mix sugar and cornstsrch, put in saucepan, add corn syrup, butter, and water. Stir until boiling point is reached, and boil to 2560 F., or until it forms a firm ball when tried in cold wate...
- Chapter VIII. Hard Candies
- Brittle candies like butterscotch, barley sugar, peppermint sticks, brittle and nougats, are cooked to 2900 F. or up to 3300 F. They should be thin and very brittle when finished. Candies boiled to ...
- Hard Candies. Continued
- As soon as it cools a little, loosen it from the pan, and mark in small squares. Go over the marks with a knife until candy is cold, then break with the hands. Pack in air-tight jar, and keep in a co...
- Chapter IX. Glaces And Pulled Flowers
- When sugar and water are boiled to a high temperature with an acid, as cream of tartar or lemon juice, part of the sugar is changed to glucose, and with careful treatment the syrup will remain clear a...
- Glaces And Pulled Flowers. Continued
- These roses are very effective when placed in a bed of white or green spun sugar and used as a garnish for ices. A variety of shapes, colors, and flowers may be made as the artist becomes accustomed t...
- Chapter X. Crystallized Fruits
- Fruits, flowers, and leaves are preserved by means of sugar cooked to the crystal or the soft ball stage. When permeated by syrup they may be kept for a long time. A few recipes are given, and others ...
- Chapter XI. Fruit And Gelatine Candies
- Many fruits contain large amounts of pectin which causes them to jelly when cooked with sugar and cooled. To others dissolved gelatine must be added to make the mixture stiff enough to hold its shape....
- Fruit And Gelatine Candies. Part 2
- Orange Pastilles 1½ cups confectioners' sugar 6 tablespoons cold water½tablespoon corn syrup 1 tablespoon gelatine 2 tablespoons orange juice Orange color paste Put half a cup of confectione...
- Fruit And Gelatine Candies. Part 3
- Put sugar, corn syrup, and hot water in saucepan, and stir until sugar is dissolved, bring to boiling point and boil without stirring to 2400 F., or until it forms a soft ball when tried in cold water...
- Chapter XII. Dried Fruits And Nuts
- Dried fruits are rich in sugar, which is the reason that they can be kept for a long time. Some of them need little preparation to make them take the place of candy. Nuts furnish the foodstuffs in wh...
- Dried Fruits And Nuts. Continued
- Raisin Clusters Take a large bunch of raisins, and without removing them from the stem, slit each raisin, remove seeds, and put in opening a tiny ball of fondant - white, pink, or green - flavored wit...
- Chapter XIII. Meringues And Macaroons
- Mixtures of white of egg and sugar, with or without chopped nuts, when baked in the oven, are a cross between cakes and candies. To secure the best results, materials should be carefully combined and ...
- Meringues And Macaroons. Continued
- Baked Peanut Candy 1 quart peanuts White I egg 1 cup brown sugar ¼ teaspoon salt ½ teaspoon vanilla Shell one quart peanuts or use one cup shelled peanuts; remove skins, and put through co...
- Chapter XIV. Popcorn Candies
- How to Pop Corn Put about half a cup of corn in popper, and shake over a moderate fire until kernels begin to pop. If gas is used, turn it very low, that corn may become uniformly heated through. Sha...
- Chapter XV. Decorated Candies And Cakes
- The appearance of many candies, as well as cake, is improved by flower decorations. Ornamental frosting, either cooked or uncooked, color pastes, a few sheets of stiff paper, and a pair of scissors, a...
- Decorated Candies And Cakes. Part 2
- Dilute a bit of blue or rose color paste with two or three drops of water or frosting, and gently fold it (do not beat it) into a small portion of ornamental frosting. In the same way color a small po...
- Decorated Candies And Cakes. Part 3
- Leaves and stems may be cut from the green outside portion of a piece of citron and used to connect the flowers, making a graceful design on top and side of the cake. Poinsettias and holly at Christm...
- Chapter XVI. Favors
- When children are being entertained, unusual sweets will always be appreciated, especially if there is something attractive to be carried home to be shown and later eaten. Decorated candies, described...
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