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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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CHAPTER XI
FRUIT AND GELATINE CANDIES
MANY fruits contain large amounts of pectin which causes them
to jelly when cooked with sugar and cooled. To others dissolved
gelatine must be added to make the mixture stiff enough to hold its
shape.
Gelatine candies are not as sweet as other candies, as they
become firm with little boiling, and less sugar need be used.
Gelatine should always be soaked in cold water until liquid is
absorbed, then dissolved in or over boiling water or hot syrup.
Granulated gelatine is most conveniently measured, but sheet or
shredded gelatine may be substituted; six sheets of gelatine will take
the place of four tablespoons granulated gelatine.
Marshmallows, when made in large quantities, usually contain
gum arabic. They are beaten by machinery for a long time, and can
be made firmer and lighter than is possible when made by hand.
Therefore, for some purposes, commercial marshmallows will be
more satisfactory than those made at home, though a delicate
marshmallow can be made, and a variety of colors, shapes, and
flavors can be secured with gelatine and egg whites.
Gumdrops may be made with gum arabic or with gelatine, and
in a variety of flavors, colors, and shapes.
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