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

by Mary M.‏ Wright

Take two cupfuls of granulated sugar, two tablespoonfuls of strained honey, and one-half cupful of water. Boil to the hard ball stage, then remove from fire and stir in one-half teaspoonful of almond extract, and a half cupful of chopped almonds. Pour over the stiffly beaten whites of two eggs. Beat up until light and foamy, and drop from a spoon on greased paper. Decorate the top with almonds.

Vanilla Sea Foam

Take two cupfuls of light brown sugar, one-half cupful of water, and one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage or to 250 degrees. Remove from the fire and flavor with one teaspoonful of vanilla, then pour over the stiffly beaten whites of two eggs. Beat up until light and foamy, and drop from a spoon on greased paper or a buttered plate. These are fine dipped in melted chocolate.

Maple Foam

Take two cupfuls of maple sugar, one cupful of brown sugar, one-half cupful of water, and a fourth teaspoonful of cream of tartar. Boil to the hard ball stage, then add a dozen marshmallows cut up into bits. Cover and let stand for five minutes, then pour over the stiffly beaten whites of two eggs. Beat up until light and it begins to harden. Drop from a spoon on greased paper, and place a half walnut meat on top of each piece of candy.

Candied Cherry Foam

Place in a saucepan two cupfuls of granulated sugar, one-half cupful of water and one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage, and just before removing from the fire stir in a cupful of candied cherries cut into bits; then stir the mixture over the stiffly beaten whites of two eggs, add a few drops of red coloring, just enough to make a delicate pink, and beat up until light and it begins to harden. Drop from a spoon on waxed or greased paper, and garnish each drop with a candied cherry. This candy is not only pretty to the eye but delicious as well.

Nut Foam Chocolates

Place in a saucepan two cupfuls of granulated sugar, one-half cupful of water and one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage. Add a teaspoonful of vanilla and pour over the stiffly beaten whites of two eggs and beat until foamy. Drop from a spoon on a greased paper or buttered plates that have been spread with chopped nut meats. Press chopped nut meats over the top, then set aside to cool. When cool dip into melted chocolate or melted chocolate fondant. These will be light and foamy in the inside and delicious to the taste.