Candy Making: Uncooked Candy Recipes

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Presents:

The Candy Cook Book
By
Alice Bradley
(1917)

                                     CHAPTER II

                            UNCOOKED CANDIES

      FOR inexperienced candy makers, and the children who want to
make their own sweets, there are several varieties of uncooked
candy that can hardly fail to come out successfully.
      Confectioners' sugar, which is finer than powdered sugar, must
be used where called for, or the candies will not harden properly.
This sugar should be kept in a closely covered jar or pail and be
sifted before using, to free it from lumps. If the lumps are very hard,
a large sheet of clean paper should be spread on the table and the
sugar rolled on it with a rolling pin until smooth, then sifted through
a fine sieve.

                                      Uncooked Cream Fondant

      2 tablespoons heavy cream
      1 cup confectioners' sugar
      1 teaspoon corn syrup
      Flavors
      Colors

      Put cream and light-colored corn syrup in a bowl, add sifted
sugar gradually, stirring until
smooth, and add as much sugar as is necessary to make a stiff paste.
       Add flavoring or coloring as desired and use as a filling for
dates, fruits, nuts, or as centers for bonbons or chocolates.
It may be warmed (but not made hot) over hot water, and nuts,
cherries, grapes, sections of orange, and fondant centers be dipped
in it.   It will have to be kept over the hot water, stirred constantly,
and frequently put for a few moments over the fire. See directions for
dipping on page 94.

                           Uncooked Egg Fondant

      White 1 egg
      ¾ teaspoon vanilla
      ½ tablespoon cold water
      2 cups confectioners' sugar

      Put egg white, water, and flavoring in a bowl, and beat until well
blended. Sift sugar and add one spoonful at a time, stirring until
well mixed, before each addition. Continue adding a spoonful at a
time until mixture is very stiff, then take out on a board, and knead
with the hands until perfectly smooth. Use as stuffing for dates, for
nut creams, or for centers for chocolates and bonbons.
Fondant may be colored by the addition of pink, green, yellow,
lavender, or orange color paste, and other flavors may be used
instead of vanilla.

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