candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Grapenuts Divinity Fudge
2 cups sugar
1/3 cup water
Whites 2 eggs
1 teaspoon vanilla
1 cup stoned dates
1/2 cup grapenuts
Put sugar and water in saucepan, stir until dissolved, bring to
boiling point, and boil without stirring to 238° F., or until syrup will
spin a long thread. Beat whites of eggs slightly, then add syrup in a
slow, fine stream, beating constantly with a large egg beater, until
mixture gets stiff. Add vanilla, dates cut in small pieces, and
grapenuts. Drop from the tip of a teaspoon upon waxed paper, or a
buttered platter.
Cream Mints
1 1/2 cups sugar
1/4 cup water
2 tablespoons corn syrup (white)
White 1 egg
4 drops of peppermint or wintergreen
Pink or green color paste
Put sugar, water, and white corn syrup into saucepan. In measuring,
use all the syrup that clings to spoon. Stir ingredients until mixed,
bring to boiling point and boil without stirring to 238° F., or until
syrup will spin a long thread. Have white of egg slightly beaten, and
continue beating with egg beater while syrup is being poured in a
slow, fine stream upon egg.. Continue beating until mixture is stiff
enough to keep its shape, using a wooden spoon when mixture
becomes too difficult to handle easily with egg beater. Add flavor,
color delicately with green or pink color paste, put all the mixture
into a pastry bag, and force through a rose tube into separate "roses"
one inch in diameter at the base and one half inch thick in the center.
Candy should be soft and creamy, slightly dry, but not coarse or
sugary.
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