Candies

Description

This section is from the book "Meals On Wheels", by Lou Willson, Olive Hoover. See also: Larousse Gastronomique.

Candies

The cooked candies, for which recipes and directions are given in this chapter, are easily prepared and always prove popular. Several uncooked candy recipes are included as well. These can be prepared even more quickly than the cooked candies.

If children are traveling in the trailer, the uncooked recipes may be turned over to them. Preparing these candies needs little if any supervision.

One of the most important points in candy making is to know the exact time for removing the candy from the fire. When you make chocolate fudge expecting a soft, creamy candy, it is disappointing to find it hard and grainy instead.

Proper testing while the sugar and liquid are cooking will do much to assure successful results. A candy thermometer is the most accurate means of measuring candy temperature while cooking, but trailer cooks will find the simple cold water tests very satisfactory.

Use fresh cold water each time the syrup mixture is tested and your test will be more accurate. Remove mixture from the fire while you are testing, to avoid overcooking.

Soft-Ball Stage

Drop a little hot syrup into very cold water. It should form a soft ball in the water, but lose its shape when removed from the water. This test is used for fudge, fondant and some boiled frostings.

Hard-Ball Stage

Drop a little hot syrup into very cold water. It should form a hard ball and retain its shape out of the water. This test is used for taffy and caramels.

Soft-Crack Stage

Drop a little hot syrup in very cold water. It should form threads which are brittle under water and stick to the teeth when chewed. This test is used for toffee, butterscotch and candies to be pulled.

Hard-Crack Stage

Drop a little syrup into very cold water. It should form threads which when chewed are brittle and do not stick to the teeth. This test is used for brittle candies.

Pop Corn Balls

3 quarts popped corn

1 cup sugar

1 cup brown sugar

1 cup molasses

2 tablespoons corn syrup 1 cup water

1/2 teaspoon soda

Boil sugar, corn syrup, molasses and water. When it reaches the soft-crack stage, remove from the fire. Add the soda and pour over the corn, stirring with a spoon so that all kernels are evenly coated. Shape into balls, and lay on waxed paper. Roll each ball in waxed paper and keep in a covered container, if desired.

Molasses Taffy

Use the above ingredients (except the popped corn) and follow the foregoing recipe with the difference of cooking the candy to the hard-ball stage. Also add four tablespoons of butter when soda is added. Pour into a greased platter and when cool enough to handle, pull. Do not use the whole hand - the fingers and thumbs will do the work. Dip finger tips into cornstarch if candy has a tendency to stick. Stretch taffy out. Never twist as this excludes the air, and the air makes a more porous candy. When the candy is a shiny tan color, pull out into a long rope. Cut with scissors into small pieces.

White Taffy

2 cups sugar 1/2 cup water

2 1/2 tablespoons vinegar or lemon juice 1 teaspoon vanilla

Boil sugar, water and vinegar slowly to the hard-ball stage. Remove from stove, add vanilla and pour onto a greased platter. When cool enough to handle, pull until very white, draw out into a long rope and cut with scissors into small pieces.

Fruit Burrs

One I0-ounce package pitted dates

Grated coconut or confectioners' sugar 1/4 pound figs

Put dates and figs through food chopper, using medium cutter. Wet hands with clear water and knead mixture well; form into rolls. Roll in grated coconut or confectioners' sugar.

Chocolate Fudge

2 cups sugar

1 1/2 squares grated chocolate

2/3 cup sweet milk

Pinch of cream of tartar or 1 tablespoon light corn syrup 1 rounded teaspoon butter 1 teaspoon vanilla

Mix sugar, grated chocolate, milk and cream of tartar or corn syrup. Boil slowly, making sure all sugar granules are off sides of pan. Stir until all ingredients are well blended. Boil slowly to the soft-ball stage. Remove from stove, add butter, but do not stir. When cool, add vanilla (nut-meats, raisins or cut marshmallows may be added if desired), beat until it creams, that is, until fudge holds its shape and shiny appearance is gone. Pour into a greased dish and, when it is nearly hard, cut into squares.

Tutti Frutti

1 cup figs

1 cup seeded raisins

1 cup pitted dates 1 cup nut meats 2 tablespoons lemon juice

Place all fruits in a wire sieve over hot water. Cover and steam for twenty minutes. Remove, cool, add nut meats and put all through food chopper. Add lemon juice and mix well. Make into small balls and roll in finely ground nut meats or confectioners' sugar.