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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Candies Made With Gelatine
Candies in which gelatine is used have a consistency peculiar to
themselves, and one which nearly everybody enjoys. To have
success with these recipes the accurate measurement of gelatine is
very necessary. In compiling the recipes, Knox granulated
gelatine was used.
Candies in which gelatine is used have a consistency peculiar to
themselves, and one which nearly everybody enjoys. To have
success with these recipes the accurate measurement of gelatine is
very necessary. In compiling the recipes, Knox granulated
gelatine was used.
Marshmallows
Two cupfuls granulated sugar
One and one-quarter cupfuls water
One envelope granulated sparking gelatine
One-eighth teaspoonful salt
Teaspoonful vanilla extract
Soak the gelatine in one-half the water five minutes. Put the
sugar and remaining water in the kettle and boil until it spins a
thread, or to 240°. Add soaked gelatine and allow to stand until
partially cooled; then add flavoring and salt. Beat until mixture
becomes white and thick. Pour into pans thickly dusted with
powdered sugar, filling the pans to one inch in depth. Set in cool
place until thoroughly chilled. Turn out and cut into cubes one
inch square. Roll in powdered sugar.
Two cupfuls granulated sugar
One and one-quarter cupfuls water
One envelope granulated sparking gelatine
One-eighth teaspoonful salt
Teaspoonful vanilla extract
Soak the gelatine in one-half the water five minutes. Put the
sugar and remaining water in the kettle and boil until it spins a
thread, or to 240°. Add soaked gelatine and allow to stand until
partially cooled; then add flavoring and salt. Beat until mixture
becomes white and thick. Pour into pans thickly dusted with
powdered sugar, filling the pans to one inch in depth. Set in cool
place until thoroughly chilled. Turn out and cut into cubes one
inch square. Roll in powdered sugar.
Turkish Delight
Two cupfuls granulated sugar
One cupful water
One and one-half envelope granulated sparkling gelatin
Juice of one orange
Juice of one lemon
Red coloring
One-half cupful chopped nut meats
Soak the gelatine in one-half the cold water ten minutes. Put the
sugar and remaining water in the kettle and bring to the boiling
point, add soaked gelatine and juice of orange and lemon. Boil
to 240°, or soft ball, add coloring and nut meats. Beat until
creamy, turn into a bread pan, first dipped in cold water, to one
inch in depth. Let stand until firm, turn out on board, and cut
into cubes; roll in powdered sugar.
Two cupfuls granulated sugar
One cupful water
One and one-half envelope granulated sparkling gelatin
Juice of one orange
Juice of one lemon
Red coloring
One-half cupful chopped nut meats
Soak the gelatine in one-half the cold water ten minutes. Put the
sugar and remaining water in the kettle and bring to the boiling
point, add soaked gelatine and juice of orange and lemon. Boil
to 240°, or soft ball, add coloring and nut meats. Beat until
creamy, turn into a bread pan, first dipped in cold water, to one
inch in depth. Let stand until firm, turn out on board, and cut
into cubes; roll in powdered sugar.
Christmas Suprême
Three cupfuls sugar
One cupful sour cream
Two squares chocolate
One-half envelope granulated sparkling gelatine
One-half cupful candied cherries
One-half cupful seeded raisins
One-fourth cupful English walnut meats
Soak gelatine in two tablespoonfuls of cold water ten minutes.
Put sugar, sour cream, and grated chocolate in kettle, and boil to
240°, or to soft ball when tested in cold water. Stir constantly
while cooking. Remove from fire, add gelatine, cherries cut in
small pieces, raisins, and nut meats. Beat until creamy, and turn
into buttered tins; chill and cut into slices. The tins should be
filled to about one and one-half inches in depth. Individual bread
tins are very desirable for molding this candy.
Three cupfuls sugar
One cupful sour cream
Two squares chocolate
One-half envelope granulated sparkling gelatine
One-half cupful candied cherries
One-half cupful seeded raisins
One-fourth cupful English walnut meats
Soak gelatine in two tablespoonfuls of cold water ten minutes.
Put sugar, sour cream, and grated chocolate in kettle, and boil to
240°, or to soft ball when tested in cold water. Stir constantly
while cooking. Remove from fire, add gelatine, cherries cut in
small pieces, raisins, and nut meats. Beat until creamy, and turn
into buttered tins; chill and cut into slices. The tins should be
filled to about one and one-half inches in depth. Individual bread
tins are very desirable for molding this candy.
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Links
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links