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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Apple Paste Candy
5 apples
2 cups water
1 1/2 cups sugar
Flavor
Wipe apples, and cut in pieces, put in saucepan, add water, and
cook until apples are soft. Drain the liquid, of which there should be
three fourths cup, into a clean saucepan, add sugar, and boil to 238°
F., or until it will form a soft ball when tried in cold water. Rub
apple pulp through sieve, add to syrup, and boil, stirring constantly
to prevent burning, until mixture is so thick that it leaves the pan,
and follows the spoon during the stirring. Add flavor as desired.
Orange, raspberry, or lemon extract, one tablespoon lime juice, or a
few drops of oil of peppermint are good. Paste may be colored
delicately to correspond with flavor used. Drop paste from tip of
spoon in rounds on wax paper, or spread in a buttered pan, let it
dry, and cut in fancy shapes. Roll in coarse sugar or crystallize.
This paste may be used as filling for dates, or as a center for
chocolates, or for coating pieces of marshmallow paste.
Apricot Marshmallows
Prepare Apricot Paste as in recipe on page 152. Cut marshmallows in
two pieces crosswise, or cut circles one inch in diameter from a sheet
of marshmallow. Dip marshmallows one at a time in the fruit paste
before it stiffens, and place on wax paper. When all are dipped, roll
in granulated sugar.
Green Gage Marshmallows
Prepare Green Gage Paste as in recipe on page 153, and proceed as
in recipe for Apricot Marshmallows.
Fruit Marshmallows
Prepare Apple Paste as in recipe on page 153, flavor with lime and
color green. Proceed as in recipe for Apricot Marshmallows.
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