candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Rainbow Bar
Prepare recipe for Vanilla Opera Fudge, omitting vanilla, and divide
into five portions. Flavor one portion with violet, color with violet
color paste, and press into a box lined with wax paper, making a thin
layer. On top of the violet, make a thin layer of fudge colored green
and flavored with orange flower water. Place on the green a thin
layer colored yellow and flavored with lemon; on the yellow a thin
layer colored orange and flavored with orange; and on the orange
the last portion colored red and flavored with raspberry. When firm,
cut in narrow bars.
Maraschino Opera Fudge
2 cups sugar
1 cup heavy cream
1/8 teaspoon cream of tartar
1 tablespoon maraschino cordial
1/6 cup candied cherries
1/6 cup citron
Put sugar and cream in saucepan, stir until it boils, add cream of
tartar and boil, stirring carefully to prevent burning, to 238° F., or
until it forms a soft ball when tried in cold water. Move thermometer
often, that candy may not burn underneath. Pour on a marble slab,
agate tray, or large platter which has been slightly moistened with a
damp cloth, and leave until cold. With broad spatula or butter
paddle work the candy back and forth until it begins to get sugary,
add cherries and citron cut in small pieces, and maraschino or other
flavor. Continue working until it forms a hard ball, cover with a
damp cloth, and leave it for thirty or forty minutes. Work it with the
hands until smooth, and press into a shallow box lined with waxed
paper. Let stand to harden, then cut in squares. If the candy is to be
sent away, it may be covered with waxed paper and the box cover,
without cutting it up.
Orange Flower Opera Fudge
2 cups sugar
1 cup heavy cream
1/8 teaspoon cream of tartar
4 teaspoons orange flower water
Green color paste
12 marshmallows
Put sugar and cream in saucepan, stir until it boils, add cream of
tartar, and boil, stirring carefully to prevent burning, to 238° F., or
until it forms a soft ball when tried in cold water. Move thermometer
often that candy may not burn underneath. Pour on a marble slab,
agate tray, or large platter which has been slightly moistened with a
damp cloth, and leave until cold. With broad spatula or butter
paddle work the candy back and forth until it becomes creamy.
Cover with a damp cloth for half an hour, then add orange flower
water and color paste to make a delicate shade of green. Work with
the hands until soft, carefully adding the marshmallows cut in
pieces. When, evenly mixed, press into a box lined with waxed
paper, let stand until firm, and cut in squares.
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