The Candy Cookbook (4 page)

Melt apple jelly over hot water, add gelatine soaked in cold water, and extracts. Strain into small molds or into a bread pan half an inch thick. When firm, remove from molds, and if in a sheet, cut the jelly in cubes. Dip in melted coating chocolate.

Mix broken pecan nut meats, roasted Spanish peanuts, or roasted almonds, with just enough cool chocolate to hold them together. Drop from tip of spoon in rough piles as large as a half dollar.

Drain as many cherries as are wanted, and dip them in melted fondant. When all are covered, dip into melted coating chocolate. If a drop of syrup breaks through the chocolate, cover the spot with melted chocolate. The fondant will very soon liquefy in the center.

Boil sugar, water, and cream of tartar to 235° F (112.7°C). Add maraschino cordial, and boil up once. Cool for 2 minutes. Pour into starch molds, cover with starch, let stand 24 hours, brush off starch, and dip in melted coating chocolate, or crystallize.

Break the preserved chestnuts in two or three pieces, and dip in melted fondant; or crush preserved chestnuts, mix with fondant, and shape in small balls. When firm, dip in melted coating chocolate.

Cut marshmallows across, and stuff with a pecan nut meat or a piece of Canton ginger. Press together and dip in melted coating chocolate.

Mix almonds with twice the amount of melted coating chocolate, and when beaten until cool, dip marshmallows, one at a time, and drop on wax paper.

Prepare Candied Orange Peel (see page
131
), dip each orange straw separately in melted coating chocolate, and lay on wax paper to dry.

Prepare Candied Grapefruit Peel (see page
131
), dip each grapefruit straw separately in melted coating chocolate, and lay on wax paper to dry.

Mix fondant, peanut butter, salt, and vanilla with a spatula on marble slab or plate until thoroughly blended. Shape in small balls, and dip in melted coating chocolate. Mix fondant, peanut butter, salt, and vanilla with a spatula on marble slab or plate until thoroughly blended. Shape in small balls, and dip in melted coating chocolate.

Melt fondant over hot water, flavor to taste with one or more drops of oil of peppermint, and drop from tip of spoon on waxed paper, or into starch impressions (see page
82
) the size and shape of peppermints. When firm, dip in melted coating chocolate.

Mix hot milk, one and one half cups sifted confectioners’ sugar, butter, and peppermint, add more sugar as needed to make stiff, and then knead on a marble slab or a board for 10 minutes, or until candy is creamy in texture. Shape with the hands into balls, or roll out on a board, and cut with small round cutter, and dip in melted coating chocolate.

Place half a cup of pine nuts in oven, and bake until a delicate brown. Chop fine, mix evenly with fondant, almond paste, and salt, shape in small balls, dip in melted coating chocolate, and roll at once in unroasted chopped pine nuts.

Other nuts may be substituted for the pine nuts.

Cover hazelnuts with boiling water and leave 2 minutes. Drain, cover with cold water, remove skins, and dry on a towel. Flavor fondant with vanilla, and shape in balls the size of the nuts. Dip first a nut, then a cherry, then a ball of fondant in melted coating chocolate, place close together on oilcloth or wax paper, and join with a line of chocolate.

Make very small centers from any of the recipes for fondant or center cream in Chapter V, dip in melted milk chocolate, then roll at once in shredded coconut, chopped fine.

Put a piece of firm fondant on a marble slab or bread board, roll out one fourth inch thick, cover half of it with stiff raspberry or strawberry jam; on top place remaining layer of fondant, and cut out with small round cutter. Leave until dry, and dip in melted chocolate.

The trimmings may be gathered up, and worked together into little balls which may also be dipped in chocolate or in melted fondant.

Melt butter in saucepan, add sugar, milk, and chocolate, stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238°F (114.4°C), or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool, add vanilla or cinnamon, and beat with a wooden spoon; or pour on marble slab and work with a spatula, until candy begins to get sugary. Turn immediately into a buttered pan, and mark in squares with a knife. The pan should be about seven inches square, so that the fudge will be three fourths of an inch thick when cut.

Put sugars and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238°F (114.4°C), or until candy forms a soft ball when tried in cold water. Add grated chocolate, butter, and vinegar, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.

When cool add vanilla, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.

Put ingredients, except vanilla, into saucepan, bring to boiling point, and boil without stirring to 240°F (115°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add vanilla, spread in a shallow buttered pan, and mark in squares.

Melt the chocolate in saucepan over hot water, add sugar, and when well blended add sour cream slowly. Put on the fire, bring to boiling point, and boil without stirring to 238°F (115.5°C), or until a soft ball is formed when a little candy is tried in cold water. Pour upon a marble slab or platter, slightly moistened by having been wiped over with a piece of damp cheesecloth, and leave undisturbed until cool. Add vanilla and salt, work with spatula or wooden butter paddle until mixture is thick and creamy, then knead with the hands until smooth. Roll out one fourth of an inch thick, and cut out with small fancy cutters.

This fudge may be melted by stirring in a saucepan over hot water. When poured on a loaf of cake it makes a delicious frosting. Satisfactory results may also be obtained by boiling to 230°F (110°C) instead of 238°F (114.4°C).

Remove grapes from bunch, leaving stems as long as possible, and wipe carefully. Melt chocolate fudge over hot water and in it dip grapes, one at a time, holding them by the stem so that about one third is coated. Over this coating sprinkle finely chopped and sifted walnuts. Clip off most of the grape stem. Serve in paper cases.

Cut one cup of Brazil nut meats in rather large pieces. Make Chocolate Fudge and just before turning it into the pan, stir in the Brazil nuts.

Cut marshmallows in pieces. Make Chocolate Fudge, and just before turning it into the pan, fold in the pieces of marshmallow, or place pieces of marshmallow evenly over the surface of the buttered pan, and pour chocolate fudge over them.

Cut one cup of walnut meats in rather large pieces. Make Chocolate Fudge, and just before turning it into the pan, stir in the walnut meats.

Put sugar and milk in saucepan, stir until sugar is dissolved, and boil without stirring to 238°F (114.4°C), or until candy forms a soft ball when tried in cold water. Add grated chocolate and butter, and pour on marble slab or large platter that has been wiped over with a damp cheesecloth.

When cool, add nut meats, and work with a spatula until creamy. Press into a buttered pan, or shape on a marble slab, and when firm cut in squares.

Put sugar, water, milk, and chocolate in saucepan. Heat gradually to the boiling point, and let boil until mixture will form a soft ball when tried in cold water. Remove from range, add butter, pour upon marble slab, and work as other fudges, adding vanilla when mixture is cool.

Put chocolate in saucepan, and melt over hot water. Add sugar and sour cream alternately to chocolate, put directly on range, bring to boiling point, and boil without stirring to 230°F (110°C), or until a very soft ball is formed when candy is tried in cold water.

Pour upon slightly oiled marble slab, large platter, or white agate tray, leave undisturbed until cool, then work with spatula until creamy. Add vanilla and salt, knead with the hands until candy is smooth, shape in small balls or any other desired shape, and roll in chopped nut meats.

Put chocolate in saucepan, and melt over hot water, add sugar and mix well, then add sour cream gradually, stirring it in carefully. Put saucepan on range, bring to boiling point and boil without stirring to 230°F (110°C), or until it forms a very soft ball when tried in cold water. Pour out on slightly dampened marble slab or large platter, and leave undisturbed until cool. Work with a broad spatula until candy gets stiff. Put in a bowl, set bowl over dish of boiling water until candy softens, add cinnamon, vanilla, cherries cut in pieces, raisins, and chopped nut meats; mix well and pour into an oiled brick mold or deep pan. Let stand several days to ripen, remove from mold, and cut in slices.

Melt butter in saucepan, add sugar, molasses, milk, and chocolate, heat gently, and stir until chocolate is melted; then bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy forms a soft ball when tried in cold water. Remove from fire, leave
undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the raisins, nut meats cut in small pieces, and vanilla, pour into a buttered pan, and mark in squares with a knife. English walnuts, hickory or pecan nut meats may be used.

Put one and one third cups sugar in a smooth, hot, iron frying pan and stir with a wooden spoon until sugar melts. Do not allow it to become dark. Add boiling water slowly and simmer until caramelized sugar is entirely melted. Add butter, two thirds cup sugar, and milk; bring to boiling point, and boil to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in the chopped nuts and salt, pour into a buttered pan, and mark in squares. Peanuts, English walnuts, or pecan nuts may be used.

Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add coconut and vanilla, spread in a shallow buttered pan, and mark in squares.

Make Coconut Fudge by preceding recipe, cut in two-inch strips, dip one end in melted coating chocolate, and lay on wax paper or table oil-cloth until chocolate is firm.

Melt butter in saucepan, add sugar and coffee, stir until dissolved, bring to boiling point, and boil without stirring to 240°F (115.5°C), or until candy will form a soft ball when a little is tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add nuts broken in pieces, spread in a shallow buttered pan, and mark in squares.