66. The treatment through which candy mixtures are put after being cooled varies with the kind of candy being made. Some mixtures, as fudge, are beaten until creamy in the pan in which they are cooked. Others are worked on a platter or a slab with the proper kind of utensil. These are usually treated in a rather elaborate way, being often coated with bonbon cream or with chocolate. Still others, such as taffy, are pulled until light in color and then cut into small pieces with a pair of scissors. Again, certain candies, after being poured into a pan, are allowed to become hard and then cut into squares or broken into pieces. Usually candies made in the home are served without being wrapped, but when certain varieties are to be packed, it is advisable to wrap them. Directions for finishing confections in these different ways are here given.
67. MARKING AND CUTTING CANDIES.--Much of the success of certain candies depends on their treatment after being cooled. Those which must be beaten in the pan until they are creamy should be beaten just as long as possible. Then, if the surface is not smooth when they are poured out, pat it out with the palm of the hand after the candy has hardened a little. As soon as it has hardened sufficiently to remain as it is marked and not run together, mark it in pieces of the desired size, using for this purpose a thin, sharp knife. Be careful to have the lines straight and the pieces even in size. Generally, candy that is treated in this manner is cut into squares, although it may be cut into other shapes if desired.
68. COATING CANDIES WITH BONBON CREAM.--When especially nice candy is desired for a special occasion, it is often made into small pieces and then coated with bonbon cream. A large number of the centers to be coated should be made up before the coating is begun. In fact, if it is possible, all the centers should be made first and then the coating can proceed without interruption. The cream to be used for coating may be flavored or colored in any desirable way. Any flavoring or coloring that is to be used, however, should be added while the cream is melting.
69. To coat with bonbon cream, put the cream in a double boiler without any water and allow it to melt with as little stirring as possible. It is best to use a small double boiler for this purpose and not to melt too much of the cream at one time, as it is apt to become grainy if it is used too long for dipping. When it has melted to the extent that the coating will not be too thick after it has cooled, the dipping of the candies may begin. As soon as it is found that no more centers can be dipped in the cream, melt some fresh cream for the remaining centers, but do not add it to that which has been used before. Instead, use the first up as closely as possible and then drop the remainder by spoonfuls on waxed paper. With all of it used, wash and dry the inner pan of the double boiler and start again with a fresh lot of the cream.
70. To coat the centers, drop one at a time into the melted cream and turn over with a coating fork or an ordinary table fork. When the surface is entirely covered, lift out of the cream with the fork and allow any superfluous coating to drip off. Then drop the coated bonbons on waxed paper, to cool. While this work may prove a little difficult at first, it can be done with dexterity after a little practice. If an effort is made to have the centers uniform in size and shape, the finished candies will have the same appearance. While the cream is soft, tiny pieces of candied fruit or nuts may be pressed into the coating to decorate the bonbons.
71. COATING WITH CHOCOLATE.--Candies coated with chocolate are always desirable; so it is well for any one who aspires toward confection making to become proficient in this phase of the work. The centers should, of course, be prepared first and put in a convenient place on the table where the coating is to be done. They may be made in any desired size and shape.
If it is possible to secure a regular coating chocolate, this should be obtained, for it produces better results than does a chocolate that can be prepared. However, unless one lives in a place where confectioner's supplies are on sale, it is almost impossible to purchase a chocolate of this kind. In such an event, a substitute that will prove very satisfactory for candy to be eaten in the home and not to be sold may be made as follows:
COATING CHOCOLATE
- 4 oz. milk chocolate
- 2 oz. bitter chocolate
- 1/2 oz. paraffin
To prepare the chocolate, put all the ingredients in a double boiler and allow them to melt, being careful that not a single drop of water nor other foreign substance falls into the mixture. Do not cover the boiler, for then the steam will condense on the inside of the cover and fall into the chocolate. As this will spoil the chocolate so that it cannot be used for coating, the pan in which the chocolate is melted should always be allowed to remain open. The paraffin used helps to harden the chocolate after it is put on the centers; this is a particular advantage at any time, but especially when chocolates are made in warm weather.