Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish
BY Mary M. Wright
TWO HUNDRED WAYS TO MAKE CANDY WITH HOME FLAVOR AND PROFESSIONAL FINISH
Philadelphia The Penn Publishing Company 1915
Copyright 1915 by The Penn Publishing Company Candy-Making at Home
GENERAL DIRECTIONS FOR CANDY-MAKING
We find it quite possible to make just as delicious candy at home as can be bought of the most famous manufacturers. Of course there are a few kinds of candies that can be made only with the aid of special machinery; but there are enough kinds that can be made with utensils found in the ordinary kitchen (with a few more added) to make all the variety that one may wish for. By making our own candies in the home we have the assurance that they are at least pure and clean, and that they will cost us no more than the cheaper grades of candy. Candy-making is very fascinating, and there is no reason whatever why one cannot be a successful candy-maker after a few trials at it. In this first chapter we give a few general directions in candy-making that will make it easier to carry out all the recipes that follow.
All the utensils that are needed in candy-making are saucepans of granite or porcelain, a double boiler, spoons, a spatula, candy dipper, platter or marble slab, a thermometer, and boxes or pans in which to mold certain kinds of candies. Bonbon molds are useful for molding bonbons, but are not necessary as they can easily be molded with the fingers. A thermometer is not absolutely necessary since one can learn to get the different stages by dropping and testing the syrup in cold water; but the thermometer makes it much easier to get the syrup cooked to exactly the right degree. In buying a thermometer choose one that is guaranteed by its maker, since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in making the hard candies. There are small, reliable candy thermometers on the market that do not cost a great deal, and make it much easier for the candy-maker.
Mary M. Wright
---
CANDY-MAKING AT HOME
Contents
Utensils
Ingredients
A Few Things the Candy-Maker Should Know
The Coloring and Flavoring
CHAPTER II
Fondant
Chocolate Fondant
Maple Fondant
CHAPTER III
Chocolate Chips
Cinnamon Jibb
Fig Brittle
Butter-Scotch
French Butter-Scotch
Maple Panocha
Horehound Candy
Chocolate Taffy
Molasses Taffy
Nut Taffy
Lemon Stick Candy
Peppermint Stick Candy
Strawberry Drops
Honey Peppermint Tablets
Maple Tablets
Fruit Tablets
Rose Nougat
Raisin Stickies
Vanilla Taffy
Salt Water Taffy
Taffy Dreams with Nut Centers
CHAPTER IV
Chocolate Fudge
Maple Sugar Fudge
Burnt Almond Fudge
Coffee Fudge
Marshmallow Fudge
Peanut Fudge
Fig Fudge
Divinity Fudge
Cocoanut Fudge
Fruit Fudge
Cinnamon Fudge
Pineapple Fudge
Layer Fudges
Cocoanut Marshmallow Fudge
Another Cocoanut Marshmallow Fudge
Barley Fudge
Coffee Caramels
Cocoanut Caramels
Chocolate Caramels
Sultana Caramels
Nut Chocolate Caramels
Vanilla Caramels
Strawberry Caramels
Jelly Caramels
Chocolate Cream Caramels
Molasses Caramels
Franconia Caramels
Tutti-Frutti Caramels
Butternut Caramels
Carrot Caramels
CHAPTER V
Chocolate Almonds
Brown Almond Nougat
White Nougat
Peanut Brittle
Almond Toffee
Southern Hazelnut Toffee
Mexican Panocha
Pralines
Cream Nut Bars
Maple and Butternut Cream
Chocolate Nut Candy
Nut Bonbons
Candied Chestnuts
Glacé Nuts
Walnut Bonbons
Peanut Molasses Candy
Mexican Nut Confection
Nut Loaf
Nut Stuffed Fruit
Cherry and Almond Confection
CHAPTER VI
Quince Confections
Maraschino Drops
Strawberry Divinity Fudge
Tutti-Frutti Cream
Pear Caramels
Marzipan Fruit Candies
Surprise Dates
Marshmallow Fruit Fudge
Frosted Fruit Fudge
Cherry Foam
Fig Favorites
Pineapple Marshmallows
Fruit Chocolate Balls
Watermelon Dainty
Date Delight
Stuffed Prunes
Fruit Roll
Jelly Cake Candy
CHAPTER VII
Ginger Creams
Lemon Creams
Peppermint Creams
Maple Creams
Walnut Creams
Cocoanut Creams
Honey Creams
Vanilla Sea Foam
Maple Foam
Candied Cherry Foam
Nut Foam Chocolates
Maple Delight
CHAPTER VIII
Chocolate Creams
Chocolate Creams With Fruit Centers
Chocolate Creams with Nut Centers
How to Coat Chocolate Creams
Bonbons Made with Cocoanut
Nut Bonbons
Fruit Bonbons
Assorted Bonbons
How to Dip with Fondant
Oriental Bonbons
CHAPTER IX
Molasses Pop-Corn Balls
Chocolate Pop-Corn Balls
Snow Pop-Corn Balls
Ice Pop-Corn Balls
Pop-Corn Dainty
Crystallized Pop-Corn
Pop-Corn Bars
Maple Pop-Corn Bars
Pop-Corn Macaroons
Cherokee Crisp
Pop-Corn Almond Nougat
Pop-Corn Brittle
Pop-Corn Fudge
CHAPTER X
Almond Macaroons
Cream Macaroons
Jasmine Macaroons
Queen Macaroons
Chocolate Macaroons
Cocoanut Macaroons
Hickory-Nut Macaroons
Peanut Macaroons
Cherry Macaroons
Coffee Macaroons
Chocolate Macaroons
Pistachio Macaroons
Cinnamon Macaroons
Marshmallows
Cocoanut Marshmallows
Orange Marshmallows
Buttercups
Candied Sweet Potato Balls
Persian Confection
Turkish Confection
Arabian Confection
Honeycomb Candy
Turkish Delight
Apple Sweetmeats
Chocolate Arabics
Oriental Bonbons
Candy Potatoes
Divinity Hash
CHAPTER XI
Bonbon Cakes
Spice Nuts
Chocolate Nuts
Walnut Wafers
Peanut Jumbles
Cocoanut Jumbles
Fruit Rocks
Raisin Spirals
Fruit Bars
Maple Drops
Ginger Chips
Ginger Wafers
Marshmallow Cakes
Ginger Nuts
German Ginger Balls
Cinnamon Crisps
Chocolate Sticks
Orange Cakes
Cocoanut Drops
Almond Cakes
Peanut Wafers
German Wafers
Japanese Wafers
English Wafers
Delicious Tea Cookies
Raisin Cookies
Love Diamonds
Marmalade Diamonds
Lemon Cakes
Maple Nut Wafers
Vanilla Wafers
Chocolate Diamonds
Coriander Cakes
Peach Blossom Cakes
Wild Rose Cakes
Cream Nut Puffs
Spice Fingers
Caraway Cookies
Daisy Cakes
Vanilla Sugar Cakes
Chocolate Ginger Drops
Cocoanut Fruit Drops
Preserved Fruit Dainties
Jelly Jumbles
Chocolate Nut Wafers
Lady Fingers
Fruit Puffs
Nut Tarts
Index
