The Art of Home Candy Making, with Illustrations
THE ART OF HOME CANDY MAKING
WITH ILLUSTRATIONS
THIRD REVISED EDITION PUBLISHED BY THE HOME CANDY MAKERS CANTON, OHIO
Copyright 1913 by The Home Candy Makers Canton, Ohio
TO THE LADIES OF THIS COUNTRY WHO ARE FOND OF GOOD CANDY AND DESIRE TO LEARN THE ART OF MAKING IT, THIS VOLUME IS DEDICATED.
In presenting to you, our third edition of “The Art of Home Candy Making,” we can safely say, that a more complete or practical book, on Home Candy Making, cannot be found. We strive not only to give you a larger variety of the finest candies that can be made, but to make each recipe, so thorough and simple that anyone with a little study before making them, can make every piece in this book with little or no trouble at all.
In presenting a thermometer with each book and telling you how to use it, we lessen the work to such an extent, that when once using one, you would never attempt to make candy without it. In using a thermometer in candy-making, all it is necessary for you to do, is to put it down in the kettle in the boiling candy, and when it registers the required degree, the candy is done and cannot possibly be wrong.
Every batch you make will be just the same, as we give you the exact degree to cook every recipe. This book is intended for those who make candy at home, and does not contain a single recipe, but that may be made right at home in your own kitchen with a very small outlay for tools, other than for cooking material.
Home Candy Makers
THE ART OF HOME CANDY MAKING
INTRODUCTION
GENERAL INSTRUCTIONS
A FEW WORDS ABOUT THE NECESSARY TOOLS.
HOW TO USE THE THERMOMETER.
MATERIAL USED FOR CANDY MAKING
HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.
BON-BON CREAM (FONDANT).
BON-BON CREAM.
WORKING THE FONDANT.
MAPLE FONDANT.
COFFEE FONDANT.
FILLINGS FOR BON-BONS.
HOW TO MAKE BON-BONS.
LEMON FIG BON-BONS.
NECTAR BON-BONS.
VIOLET BON-BONS.
PISTACHIO BON-BONS.
COATED CHERRIES.
ORIENTAL JELLY OR FIG PASTE BON-BONS.
MARSHMALLOW BON-BONS.
MAPLE BON-BONS.
COCOANUT BON-BONS.
NUT BON-BONS.
CREAM WAFERS.
COCOANUT CENTERS.
COCOANUT KISSES.
VANILLA FUDGE.
CHOCOLATE FUDGE.
BLACK WALNUT FUDGE.
MAPLE FUDGE.
OPERA FUDGE.
BROWNIES.
VANILLA CARAMELS.
CHOCOLATE CARAMELS.
STRAWBERRY CARAMELS.
NUT CARAMELS.
MAPLE CARAMELS.
FULL CREAM CARAMELS.
MEXICAN GRAIN CARAMELS.
TAFFY.
HOW TO PULL TAFFY ON A HOOK.
STRAWBERRY TAFFY.
CHOCOLATE TAFFY.
MOLASSES TAFFY.
FRENCH CHEWING TAFFY
SALT WATER TAFFY
BABY CREAM
CREAM TAFFY.
ICE CREAM TAFFY.
PEPPERMINT RECEPTION MINTS.
BUTTERSCOTCH (BRITTLE).
SOFT BUTTERSCOTCH
PEANUT BRITTLE
BLACK WALNUT BRITTLE
FIG OR DATE BRITTLE
NUT BRITTLE.
POPCORN CRISP.
SUGARED POPCORN
POPCORN BALLS
PEANUT BAR.
NOUGATINES.
HOREHOUND CANDY.
GLACE NUTS.
GRILLED NUTS
ORIENTAL JELLY.
PINEAPPLE PUFFS.
NUT PUFFS
CHERRY BOUNCE.
MEXICAN PENOCHE.
ICED SHELL BARKS.
ICED LEMON WALNUTS
TURKISH NOUGAT OR ALAKUMA.
First Batch
Second Batch
FRUIT LOAF.
STUFFED DATES
NUTTED DATES
CANDIED ORANGE PEEL
SPINNING SUGAR
SALTED ALMONDS
SALTED PEANUTS
PACKING CANDY IN BOXES.
Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.
CENTER CREAM
MAPLE CENTER CREAM
HOW TO MOULD IN CORNSTARCH.
CHOCOLATE CREAMS.
CHOCOLATE MARSHMALLOWS.
CHOCOLATE CARAMELS.
CHOCOLATE DATES.
CHOCOLATE FIG PASTE.
CHOCOLATE COATED FUDGE.
CHOCOLATE WAFERS.
CHOCOLATE WALNUT BRITTLE.
CHOCOLATE CHERRIES.
CHOCOLATE NUTS.
CHOCOLATE ALMONDS.
FILBERT PYRAMIDS.
PECAN FRITTERS.
PEANUT FRITTERS.
CHOCOLATE COATED PINEAPPLE.
CHOCOLATE COATED KISSES.
CHOCOLATE NABISCOS.
CHOCOLATE COCOANUT.
MARASCHINO CHERRIES.
HOW TO COAT CHOCOLATES
A FEW PRELIMINARY INSTRUCTIONS.
PREPARING THE CHOCOLATE.
DIRECTIONS.
COATING THE BON-BONS.
ORNAMENTING THE BON-BONS.
HELPFUL SUGGESTIONS.
ORIENTALS
This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream.
MAPLE ORIENTALS.
A FEW WORDS ON CAKE-BAKING
ANGEL FOOD.
GOLDEN CAKE.
DEVIL’S FOOD.
SPONGE CAKE.
SUNSHINE CAKE.
BRIDE’S CAKE.
ORIENTAL ICING.
CHARLOTTE RUSSE.
ORIENTAL PUNCH.
CHOCOLATE SYRUP.
TABLE SYRUP.
INDEX
LIST OF ILLUSTRATIONS
