31. When desired for coating, chocolate that is sweetened is usually employed, although many persons are fond of creams that have a bitter coating. Sometimes a bitter-sweet coating, that is, a slightly sweetened chocolate, is used, and for most purposes a coating of this kind is preferred. Such chocolate must usually be purchased from a store where confectioner's supplies are sold or from a candy-making establishment. Milk chocolate and very sweet coatings may also be purchased for coating, but the eating chocolate that is sold in bars will not produce satisfactory results, and so should never be used for coating purposes.
32. CANDIED AND DRIED FRUITS.--Many varieties of candied or crystallized fruits and flowers find a place in the making of confections. Sometimes they are used as an ingredient, while other times they are added to bonbons and chocolates merely for decorative purposes. Again, they are often used in boxes of fancy candies that are packed to sell at some special event or to give away. They are somewhat expensive to purchase, but if they are properly used they add such an appetizing touch and produce such gratifying and delightful results that the expenditure for them is well justified. Many of these may be prepared in the home with a certain degree of satisfaction.
33. The two candied fruits most frequently used are candied pineapple and candied cherries, but, in addition to these candied apricots, peaches, pears, limes, lemons, and oranges are often found in the market. Cherries preserved in maraschino wine and creme de menthe add attractive touches of color to candies and make delicious confections when coated with bonbon cream or chocolate.
34. Crystallized violets, rose petals, and mint leaves are used frequently in the preparation of confections. They are added merely for decoration and make very attractive candies. They can usually be purchased in confectionery stores.
35. Several varieties of dried fruits, chief among which are dates, figs, and raisins, are useful in the making of confections. They have the advantage of not requiring complicated manipulation, and at the same time they lend themselves to a number of delicious confections that may often be eaten by persons who cannot eat anything so rich as candy. Children can usually partake of confections made of these fruits without harm when candy would disagree with them.
36. NUTS.--Nuts of various kinds probably have more extensive use in the making of confections than any other class of foods. In fact, there are few kinds of candy that cannot be much improved by the addition of nuts. Halves of such nuts as English walnuts and pecans are frequently used by being pressed into the outside of bonbons and chocolates. Then, too, pieces of various kinds of nuts are used with a filling for coated candies. Such nuts as almonds, filberts, walnuts, and peanuts are often covered singly or in clusters with the same chocolate coating that is used to coat creams. Pistachio nuts, which are light green in color, are either chopped or used in halves on chocolates or bonbons.
37. When nuts are not desired whole for confections, they should never be put through a food chopper; rather, they should always be broken up by being cut or chopped with a knife. The simplest way in which to cut them is to spread the nuts in a single layer on a board and then with a sharp knife press down on them, having one hand on the back of the knife near the point and the other on the handle and rocking the knife back and forth across the nuts until they are as fine as desired. They may also be chopped in a chopping bowl or cut one at a time with a small, sharp knife.
38. Salted nuts, while not a confection in the true sense of the word, are closely related to confections, since they are used for the same purpose. For this reason, it seems advisable to give the methods of preparing them in connection with the preparation of confections.
39. POP CORN.--An excellent confection and one that always appeals to children may be made from pop corn. This variety of Indian corn has small kernels with or without sharp points. To prepare it for confections; the kernels, or grains, are removed from the ears and then exposed to heat in a corn popper or a covered pan. When they become sufficiently hot, they pop, or explode; that is, they rupture their yellow coat and turn inside out. The popped kernels may be eaten in this form by merely being salted or they may be treated with various sugar preparations in the ways explained later.
40. MILK, CREAM, AND BUTTER.--Milk is extensively used in the making of candy, both to obtain a certain flavor and to secure a particular consistency. Skim milk may be used for this purpose, but the richer the milk, the better will be the flavor of the finished candy. Cream, of course, makes the most delicious candy, but as it is usually expensive, it greatly increases the cost of the confection. Butter may be used with milk to obtain a result similar to that secured by the use of cream. If skim milk is used, butter should by all means be added, for it greatly improves the flavor of the candy. In any recipe requiring milk, condensed or evaporated milk may be substituted with very satisfactory results. These milks may be diluted as much as is desired.