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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
White Fondant I
5 cups sugar
1 1/2 cups water
1/4 teaspoon cream of tartar
Put sugar and water in smooth saucepan, place on range, and
stir constantly until boiling point is reached. With a damp cloth or a
butter brush dipped in cold water, wash down the sides of the
saucepan until every grain of sugar is removed. Add cream of tartar,
cover saucepan, and allow candy to steam for three minutes.
Remove cover, put in thermometer, and boil rapidly until candy
forms a soft ball when tried in cold water, or until thermometer
registers 238° F. While syrup is cooking, wipe marble slab or agate
tray with a damp cloth. When syrup is ready, pour gently on the
slab. Do not allow the last of it to drip out over what has been
poured on the slab, and never scrape out the kettle on the first
mixture. Do not disturb the syrup in any way until it is cold. With a
spatula or wooden paddle, scrape and turn the syrup toward the
center, and continue turning it over and over, working from the
edges of the mass. Each time that the syrup is turned over, scrape the
slab clean and turn the spatula up and over the mass, occasionally
scraping mixture from the spatula with a case knife. It will soon
become white and creamy. Knead with the hands until perfectly
smooth, cover with a cloth wrung out of cold water, and leave for
half an hour. Cut in pieces and put into a stone or glass jar and cover
with a wet cloth or glass top. It is better to let it remain two or three
days before using, and it may be kept for months in a dry cool place.
For making centers and dipping bonbons, see following pages.
White Fondant II
2 cups sugar
1/2 cup cold water
2 drops acetic acid
Proceed as in White Fondant I, using acetic acid in place of cream of
tartar.
White Fondant III
2 cups sugar
1/2 cup boiling water
1/8 teaspoon cream of tartar
1/2 teaspoon glycerine
Proceed as in White Fondant I, adding glycerine with cream of tartar,
when syrup begins to boil.
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