In making home-made candies, have a care to the following things. Make delicate in flavor; also vary the flavoring as much as possible. A variety is made by using crystalized ginger, candied pineapple, angelica, and can-died cherries. These aid both in flavor and attractiveness. Combining two flavors, as vanilla and lemon, often produces an agreeable effect. Vegetable colorings may be used for tinting candies, but they must be very carefully used, or the candy will be too highly colored. A little on the end of a toothpick will be sufficient for the amount of fondant made from a cup of sugar. Shape the can-dies as nearly as possible like the store products. They appear clumsy if too large, and small pieces are more dainty.
For immediate use, candies which will melt or become sticky are not objectionable, but are better wrapped in paraffine paper. For packing to send away, use only the sugared bonbons, candies made from fondant, etc. Filled figs, cherries, and dates are also good. Something which will not dry out nor melt readily is most desirable.
Measure one cup of granulated sugar, and stir into it cream of tartar half the size of a small pea. Put the sugar into a small vessel (granite ware or tin), and pour over it three-fourths of a cup of hot water. Cover closely, and cook covered and without stirring until it will form a soft ball in cold water. Pour into a pint bowl, and let cool until you can touch the surface lightly without its adhering to the finger. When cooled to this point, stir rapidly with a stiff, small spoon until it becomes thick and white, but not until it grains. Pour into a previously lightly buttered dish. Take the mass in the hands, and knead until it becomes creamy. If it hardens suddenly, wet the hands slightly, and continue to work it. Roll in paraffine paper, and lay away for a day, when it will usually be found creamy, and ready for use, but if lack of experience causes it to grain, rolling tightly in oiled paper for a few hours will usually remedy this.
Two cups of sugar, one-third of a cup of glucose, one and one-half cups of water. Boil until it forms a stiff ball in cold water. Pour into a bowl, and, when cool, beat until white, then knead in hands until creamy.
One cup of sugar, one-sixth of a cup of glucose, one and one-half cups of water. Boil until it will form a hard ball in cold water. Turn into buttered tins, and finish as any other taffy.
Put into a saucepan six tablespoonfuls (or three ounces) of butter and three and one-half cups (or one pound) of brown sugar and one cup of hot water, boil to the cracking stage. Pour into greased plates, and mark into squares and let cool and harden, when it is ready for use. Or the candy may be allowed to cool slightly and pulled as taffy. Brown Sugar Taffy - Class Rule.
One and one-half tablespoonfuls of butter, three-fourths cup of sugar, one-fourth cup of hot water. Proceed as in home rule.