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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Glacé Nuts
2 cups sugar
1 cup boiling water
1/3 teaspoon cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat
to boiling point. Wash off sugar which adheres to sides of saucepan
with a butter brush dipped in cold water, and boil without stirring to
310° F., or until syrup begins to discolor. Remove saucepan at once
from fire, and place in a larger pan of cold water to instantly stop the
boiling. Remove from cold water, and place in a saucepan of hot
water. Take nuts separately on long pins or steel skewers, or with a
small pair of tweezers, dip in syrup to cover, remove from syrup,
and place on a tin sheet.
Glacé Fruits
For Glacé Fruits, white grapes, strawberries, sections of oranges
or mandarins, kumquats, candied cherries and other candied fruits,
dates, and figs may be used.
Separate grapes from the clusters, leaving a short piece of stem
on each grape.
Strawberries must be carefully dried, and the hulls left on.
Oranges and mandarins should have the skin carefully pulled off,
not cut off, and should be separated into sections without breaking
the membrane. Seeds may be removed through a tiny opening made
on the inside edge of each piece of fruit.
Cherries are used whole. Candied pineapple and other candied
fruits should be cut in pieces.
Dates and figs may be left whole or cut in pieces as desired.
They may be stuffed before dipping.
Prepare syrup as for Glacé Nuts, and dip fruit, one piece at a time,
using a small pair of tweezers or a candy dipper, cover each piece
completely with syrup, and then lay on a bright tin pan. Glacé Fruits
keep but a day, and should be attempted only in cold clear weather.
They are attractive when served in individual paper cases.
Marshmallows Glacé
Brush marshmallows, and dip one at a time in syrup prepared as
for Glacé Nuts.
Glacé Marzipan
Cut or shape pieces of almond paste, prepared as for Almond Fruits,
and dip pieces one at a time in syrup prepared as for Glacé Nuts.
Jellies Glacé
Cut in cubes Mint Jelly (see page 156), Apple Paste (see page 153)
colored red and flavored with oil of clove, or Orange Pastilles (see
page 156). Dip in syrup prepared as for Glacé Nuts.
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