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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Marshmallow Icing
Two cupfuls sugar
One cupful milk
Six marshmallows
One teaspoonful flavoring
Put the sugar and milk in the kettle and boil to 236°, or to a soft
wax when tested in cold water. Stir constantly while cooking and
keep beating after it is removed from the fire. When it begins to get
creamy, add the marshmallows cut into pieces, and beat until it is
thick enough to spread on the cake. If it becomes too thick before
getting it on the cake, add a little milk to thin it. If it should
happen to get too thin, add a little XXXX sugar to make it thicker.
Two cupfuls sugar
One cupful milk
Six marshmallows
One teaspoonful flavoring
Put the sugar and milk in the kettle and boil to 236°, or to a soft
wax when tested in cold water. Stir constantly while cooking and
keep beating after it is removed from the fire. When it begins to get
creamy, add the marshmallows cut into pieces, and beat until it is
thick enough to spread on the cake. If it becomes too thick before
getting it on the cake, add a little milk to thin it. If it should
happen to get too thin, add a little XXXX sugar to make it thicker.
Apple Snow Icing
One cupful of sugar (more or less)
Whites of two eggs
One medium-sized apple
Separate the eggs, grate the apple into them, then begin to beat,
and add the sugar gradually a little at a time; keep beating until
the mixture becomes the consistency of whipped cream and is
perfectly smooth. If the icing and filling is for a layer cake, put the
layers together with apportion of it, and into the remainder beat a
little XXXX sugar until it becomes stiff enough to stand, then cover
the cake. The amount of sugar necessary for this icing will depend
on the size of the eggs and the juiciness of the apple. If it is
sufficiently beaten and the granulated sugar is not added too
rapidly, the icing will be perfectly smooth and free from grains.
One cupful of sugar (more or less)
Whites of two eggs
One medium-sized apple
Separate the eggs, grate the apple into them, then begin to beat,
and add the sugar gradually a little at a time; keep beating until
the mixture becomes the consistency of whipped cream and is
perfectly smooth. If the icing and filling is for a layer cake, put the
layers together with apportion of it, and into the remainder beat a
little XXXX sugar until it becomes stiff enough to stand, then cover
the cake. The amount of sugar necessary for this icing will depend
on the size of the eggs and the juiciness of the apple. If it is
sufficiently beaten and the granulated sugar is not added too
rapidly, the icing will be perfectly smooth and free from grains.
Fig Icing
Two cupfuls sugar
One-half cupful water
One-half cupful ground figs
Put the sugar and water over the fire and cook to 236°, or until it
forms a very soft ball when tested in cold water. Then add the figs
and let it boil up, then it must be removed from the fire and beaten
until it becomes creamy, when it is ready to spread on the cake. If it
becomes too thick to spread, add a little water to thin it. Do not stir
the syrup until after the figs are added.
Two cupfuls sugar
One-half cupful water
One-half cupful ground figs
Put the sugar and water over the fire and cook to 236°, or until it
forms a very soft ball when tested in cold water. Then add the figs
and let it boil up, then it must be removed from the fire and beaten
until it becomes creamy, when it is ready to spread on the cake. If it
becomes too thick to spread, add a little water to thin it. Do not stir
the syrup until after the figs are added.
Cocoanut Icing
Two cupfuls sugar
One-half cupful milk
One cupful shredded cocoanut
One teaspoonful extract
Put the sugar and milk over the fire and stir constantly. Cook to
236° by the thermometer, or to a very soft ball when tested in cold
water. Remove from the fire, add the cocoanut and flavoring, and
beat until it becomes creamy. If it becomes too stiff to spread, thin
it with a little cream or milk.
Shredded cocoanut may be sprinkled over the top of the cake.
Two cupfuls sugar
One-half cupful milk
One cupful shredded cocoanut
One teaspoonful extract
Put the sugar and milk over the fire and stir constantly. Cook to
236° by the thermometer, or to a very soft ball when tested in cold
water. Remove from the fire, add the cocoanut and flavoring, and
beat until it becomes creamy. If it becomes too stiff to spread, thin
it with a little cream or milk.
Shredded cocoanut may be sprinkled over the top of the cake.
Pineapple Icing
Two cupfuls sugar
One cupful juice from canned pineapple
Two tablespoonfuls of lemon juice
Put all the ingredients into the kettle and boil to 236°, or until it
forms a very soft ball when tested in cold water. Remove it from
the fire and beat until it becomes creamy. Spread on the cake. If it
becomes too stiff, thin it with water or the white of egg beaten into it.
Two cupfuls sugar
One cupful juice from canned pineapple
Two tablespoonfuls of lemon juice
Put all the ingredients into the kettle and boil to 236°, or until it
forms a very soft ball when tested in cold water. Remove it from
the fire and beat until it becomes creamy. Spread on the cake. If it
becomes too stiff, thin it with water or the white of egg beaten into it.
<
Fondant Icing
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.
Warm the fondant in the double boiler, then beat into it water, milk,
cream, or the white of an egg, until it is thin enough to spread. Do
not make the fondant too hot, or when spread on the cake it will
become too hard to cut nicely.
Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.
Prepare over the preceding recipe, and before spreading the icing
on the cake, add some broken nut meats.
Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins will
improve this icing.
Add chocolate to the plain fondant icing. A few minced raisins will
improve this icing.
| Previous Topic Caramel Icing & Mocha Icing Recipes |
| Next Topic Uncooked Icings |
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Check Out Our Newest Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links