The Century Cook Book

by Mary Ronald

[CHAPTER XXIII.]

[Boiling Sugar and Making Candies.]

• Boiling sugar, [510].
• Granulation, [511].
• Degrees of boiling sugar, [512].
• Syrups, [513].
• Fondant, [513].
• To make fondant, [514].
• Spun sugar, [515].
• Directions for spinning sugar, [515].
• Glacé oranges and grapes, [516].

[Candies.]

• General remarks about candy making, [517].
• Nougat No. 1 (for bonbons), [518].
• “ “ 2 (for molding), [519].
• “ “ 3 (soft white nougat), [519].
• “ “ 4 (bonbons), [520].
• Burnt almonds, [520].
• Sugared almonds, [520].
• Marrons glacé, [521].
• Marshmallows, [521].
• Chocolate caramels, [522].
• Caramels, vanilla, coffee, maple, [522].

[Bonbons of Fondant.]

• Harlequin balls, [522].
• Neapolitan squares, [523].
• Nut creams, [523].
• Sugar-plums, [523].
• Chocolate creams, [524].
• Creamed nuts and creamed fruits, [524].
• Cocoanut creams, [524].
• Cakes, [525].
• Peppermint creams, [525].
• Chocolate peppermints, [525].
• To make starch molds and cast candies, [525].

[Candies made from Sugar Boiled to the Crack or the Caramel.]

• Peppermint drops, [526].
• Carameled nuts, [526].
• Almond hardbake, [526].
• Peanut candy, [527].
• Taffy, [527].
• Molasses candy, [527].
• Candied orange and lemon peel, [527].

[CHAPTER XXIV.]