Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

Marshmallow Fruit Fudge

Tear out a piece from the center of each marshmallow, being careful not to make a hole quite through it. Fill the cavities thus formed with any good preserved fruit. Make a chocolate fudge and pour it over the marshmallows, which should have been placed on greased paper in a pan. Be sure that the fruit is entirely covered. When cold cut out in cakes; they can be dipped in chocolate or left as they are. These are delicious and will prove an agreeable surprise to those who have never eaten them before.

Frosted Fruit Fudge

Make a good chocolate fudge, beating it until creamy, and pour it into a greased pan to about an inch in depth. When this is almost hard cover with any thick preserved fruit desired. Then place in a kettle one cup of granulated sugar, a fourth cupful of water and a pinch of cream of tartar. When the mixture has boiled to the hard ball stage pour it over the stiffly beaten white of one egg, add a teaspoonful of vanilla, or the kind of flavoring that will combine best with the fruit used, and beat up until light and foamy. Pour this over the fruit in the pan. When cold cut into squares, and you will have a delicious candy. Nut meats can be mixed in with the fruit. Almonds are also very good combined with peach preserves.

Cherry Foam

Place in a saucepan two cupfuls of granulated sugar, half a cupful of water and a fourth teaspoonful of cream of tartar. Boil until it forms a hard ball. Just before taking the syrup from the fire stir in a cupful of preserved cherries—the clear, transparent kinds are best. Pour the mixture over the stiffly beaten whites of two eggs and beat until light and foamy. Lay whole candied cherries two inches apart on waxed or greased paper and drop the foam by spoonfuls on these, pressing candied cherries on top of each. This candy is not only delicious but pretty to the eye as well.

Fig Favorites

Select the best quality of figs and steam until soft, then make an incision in each lengthwise and stuff with chopped nut meats. Close and place on a buttered pan. Boil together two cupfuls of sugar, one-half cupful of water, and one-fourth teaspoonful of cream of tartar. Boil until it will make a hard ball when dropped into cold water, flavor with a little vanilla, and then pour over the stuffed figs. When nearly cold mark off into squares, then dip in melted chocolate.

Pineapple Marshmallows

Soak four ounces of gum arabic in one cupful of pineapple juice until dissolved; then strain through cheese-cloth. Put into a saucepan with one-half pound of best powdered sugar and place saucepan in a pan of hot water on the stove. Stir the mixture until it becomes thick and white. Drop a little into cold water, and if it becomes a firm ball, remove from the fire and whip into it the stiffly beaten whites of three eggs. Flavor with a teaspoonful of vanilla. Dust a square pan with corn-starch and pour in the mixture until an inch thick. Let it stand in a cool place for twelve hours, then cut it into inch squares and roll in a mixture of powdered sugar and corn-starch.