candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Cherry Puffs
2 cups sugar
1 cup corn syrup
Whites 2 eggs
1/3 cup water
Rose color paste
1/4 cup candied cherries
1/2 teaspoon vanilla or 1 teaspoon maraschino
Put sugar, corn syrup, and water in saucepan, stir until dissolved,
bring to boiling point, wipe off sugar adhering to sides of saucepan
with a butter brush dipped in cold water, and cook syrup to 252° F.,
or until it forms a hard ball in cold water. With a spoon stir candy
slightly until it just begins to look cloudy; slowly, while beating
constantly, pour half the syrup on the lightly beaten eggs, then
immediately pour the egg mixture into the remaining syrup, and
beat. Add rose color paste to make a delicate pink, then add cherries
cut in small pieces, and flavoring. Continue beating until mixture is
stiff enough to hold its shape. Push from spoon with a fork on wax
paper in little mounds and leave until firm.
Nut Puffs
2 cups sugar
1 cup corn syrup
Whites 2 eggs
1/3 cup water
1/4 cup pecan nut meats
1/2 teaspoon maple flavor
Put sugar, corn syrup, and water in saucepan, stir until dissolved,
bring to boiling point, wipe off sugar adhering to sides of saucepan
with a butter brush dipped in cold water, and cook syrup to 252° F.,
or until it forms a hard ball in cold water. With a spoon stir candy
slightly until it just begins to look cloudy; slowly, while beating
constantly, pour half the syrup on the lightly beaten eggs, then
immediately pour the egg mixture into the remaining syrup and
beat. Add maple flavor and pecan nut meats, and continue beating
until mixture is stiff enough to hold its shape. Push from spoon with
a fork on wax paper in little mounds, and leave until firm.
Pineapple Puffs
2 cups sugar
1 cup corn syrup
1/3 cup water
Whites 2 eggs
1/4 cup candied pineapple
1/2 teaspoon pineapple extract
Put sugar, corn syrup, and water in saucepan, stir until dissolved,
bring to boiling point, wipe off sugar adhering to sides of saucepan
with a butter brush dipped in cold water, and cook syrup to 252° F.,
or until it forms a hard ball in cold water. With a spoon stir candy
slightly until it just begins to look cloudy; slowly, while beating
constantly, pour half the syrup on the lightly beaten eggs, then
immediately pour the egg mixture into the remaining syrup and
beat. Add pineapple extract and candied pineapple, and continue
beating until mixture is stiff enough to hold its shape. Push from
spoon with a fork on wax paper in little mounds and leave until firm.
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