candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Orange Balls
Remove peel from several oranges, cover peel with cold water, and
leave for three days, changing the water daily. Put in hot water, and
boil until soft, drain, wipe dry with cheesecloth, chop fine, and
measure. Take an equal amount of sugar, and for each one third cup
of sugar add two tablespoons each of water and butter, and boil
until it will spin a thread. Add chopped peel, boil until it forms a
firm ball when tried in cold water, cool, put on a board, sprinkle
with granulated sugar, and shape into small balls. These may be
rolled in coarse sugar, and allowed to dry or they may be dipped in
fondant flavored with vanilla. They are delicious dipped in
chocolate, with a few grains of orange sugar sprinkled on the top of
each chocolate before it hardens.
Orange Sugar
Cut sugar
Oranges
Rub the entire surface of blocks of sugar over the rind of
oranges that have been washed and wiped dry. Crush the blocks of
orange sugar with a rolling pin, and force through a coarse strainer.
Lemon Sugar
Use lemons, and follow directions for making Orange Sugar.
Marrons Glacé
1 pound French chestnuts
1 teaspoon butter
1/3 cup lemon juice
Cold water
2 cups sugar
2 cups water
1 teaspoon vanilla
Cut a half-inch gash on flat side of chestnuts, and put in frying pan
with butter. Shake over fire until butter is melted. Put in hot oven
and let stand five minutes. Remove from oven, and with a small
knife take off shells and skins. Cover chestnuts with cold water, add
lemon juice, and soak overnight. Drain, cover with boiling water,
simmer gently until tender, and drain. Put sugar and water in
saucepan, stir until sugar is dissolved, boil, five minutes, add
vanilla and chestnuts, and keep hot without boiling for two hours.
Drain syrup from nuts, boil until it spins a long thread, pour over
the nuts, and leave overnight. Repeat. Again drain, add one
teaspoon corn syrup, and boil to 238° F., or until syrup spins a
thread. Add chestnuts, and allow syrup to boil up once over the
nuts. Remove from fire, stir gently until syrup begins to grain, and
remove chestnuts quickly to buttered tin. Serve in paper cases.
If any chestnuts should break in pieces, they may be used as centers
for Chocolate Marrons.
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