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

by Mary M.‏ Wright

Marshmallows

Soak two ounces of gelatine in one-half cupful of water for an hour. Boil two cupfuls of sugar, one-half cup of water, and one-fourth teaspoonful of cream of tartar until it spins a thread. Pour the gelatine on a platter and over this pour the syrup. Beat up for twenty or thirty minutes. Flavor with a teaspoonful of vanilla, if desired, adding it just before the beating up. Pour into well greased cake tin; let stand till solid. Turn out on powdered sugar, cut in squares, and roll in powdered sugar, and keep in a closed jar or box.

Cocoanut Marshmallows

Take two cupfuls of sugar, add a half cupful of water and heat until the sugar is dissolved, then stir in one-half box of gelatine that has been soaked for a few hours in a little water. Let stand until partially cool, then add a pinch of salt, a teaspoonful of vanilla, a cupful and a half of shredded cocoanut, and the stiffly beaten whites of three eggs. Stir well, then pour into deep pans well dusted with corn-starch and powdered sugar. The mixture should be at least a half inch thick. Turn out on powdered sugar and corn-starch, cut into cubes, and roll in the powdered and corn-starch mixture until each marshmallow is well coated, then roll in cocoanut.

Orange Marshmallows

Soak two ounces of gelatine in one cupful of orange juice until dissolved, then strain through cheese-cloth, put into saucepan in a pan of hot water on the stove and add one cup of sugar. Stir the mixture until it is thick and white. Heat until a little stirred on a cold plate will form a creamy ball, remove from the fire and whip into the mixture the stiffly beaten whites of three eggs. Flavor with orange extract, using about a teaspoonful. Whip with silver fork until it begins to thicken. Pour into pan well dusted with corn-starch and powdered sugar; when cool cut in squares and roll in powdered sugar.

Buttercups

Take two cupfuls of granulated sugar, one-half cupful of water and one-half teaspoonful of cream of tartar and boil to the crack stage. Remove from the fire, flavor with one teaspoonful of lemon extract and color yellow with a few drops of yellow fruit or vegetable coloring. When cool enough to handle, pull the yellow candy in a long sheet about two inches wide. In the center of this lay a roll of white or chocolate fondant as long as the strip of candy. Wrap the yellow candy around this fondant, and pull out gently in the hand until you cannot tell where it has been joined. When about cool cut with scissors into lengths of an inch or less.

Hodge-Podge Candy

Place in a bowl one cupful of chopped roasted peanuts, one cupful of chopped pecan meats, one cupful of grated cocoanut, one-half cupful of finely chopped citron, one-fourth cupful each of candied orange and lemon peel, two teaspoonfuls of vanilla and two tablespoonfuls of lemon juice. Take two cupfuls of brown sugar, one cupful of granulated sugar, one cupful of molasses, and one-half teaspoonful of salt. Boil to the soft ball stage, then add two squares of chocolate and a tablespoonful of butter. Boil to the hard ball stage, add one teaspoonful of vanilla, then pour over the nut and fruit mixture in the bowl. Stir until it begins to get creamy and thick, then put into the pans quickly, spreading it even with a spoon. Mark off into squares, and when cool cut. This can be varied by adding different kinds of fruits and nuts.