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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Taffy Apples
6 small red apples
12 dates
1/4 cup nut meats
6 wooden skewers
1 cup brown sugar
1/2 cup water
Wipe and remove cores from apples, stone dates, chop both dates
and nuts, mix, and use to fill cavities in apples. Cook sugar and
water until brittle when tried in cold water. Put a skewer in each
apple, dip apple in syrup; when covered, remove and cool.
Candy Flowers
2 cups sugar
1 cup water
Color paste
1/4 teaspoon cream of tartar
Put sugar and water in saucepan, add color paste as desired, - a
small bit of red on the end of a toothpick will be sufficient to make
pink roses, - cover, and boil three minutes. With a clean butter brush
dipped in water wash all grains of sugar from sides of saucepan to
avoid every tendency of the syrup to become granular. Add cream of
tartar, put in thermometer if one is to be used, and boil without
stirring to 300° F., or until syrup will instantly crack and become like
glass when a little is dropped from tip of spoon into cold water.
Another way to tell when syrup is done is to boil it until it begins to
change color on one side of saucepan. Pour syrup on to a slightly
oiled pan or white agate tray, and place tray on top of saucepan of
boiling water, on the stove or in front of a gas oven. As soon as
candy can be handled it should be pulled until glossy, keeping it
always near the heat of a stove. Return candy to tray, allow it to
become softened, detach a small portion, and shape into a closely
curled rose petal. Place on a marble slab or tin sheet, away from the
heat. Shape a second petal, and fold it around the first petal to form
center of rose. Shape eight rose petals, adding them to the rose center
one at a time as they are made, holding them in place at the base
with a drop of melted candy. If a petal breaks it may be returned to
the tray, softened, and molded again, though the gloss of
worked-over candy is not so high. After the desired number of roses
are made, the remainder of the candy may be colored dark green,
and leaves and calyxes made.
These roses are very effective when placed in a bed of white or
green spun sugar and used as a garnish for ices. A variety of shapes,
colors, and flowers may be made as the artist becomes accustomed
to working with the candy, and learns to keep it just warm and soft
enough to handle comfortably.
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