|The Art of Candy Making
|Compiled by Mrs. Sherwood P. Snyder
Five cupfuls sugar
Two cupfuls water
Three or four cupfuls shredded or ground cocoanut.
Boil the sugar and water to 258°, then remove the thermometer
and add the cocoanut. Cook it two or three minutes longer,
stirring it constantly. Take it from the fire and stir it gently until
the mass gets white and stiff. Pour it out on the marble or pan,
flatten it out, and when cool, cut into bars or squares.
Work into a portion of fondant some shredded cocoanut, and then
form it into balls, when the balls are cold and have hardened, dip
them in dipping cream as directed to dip bon-bons. This candy is
pretty when the dipping cream is colored pink.
Two cupfuls sugar
One-fourth cupful corn syrup
One cupful thin cream
One cupful chopped preserved pineapple
The juice of one-half lemon
Put the sugar, corn syrup, and cream into the kettle and bring to
the boiling point, boil for three or four minutes, and then add the
chopped pineapple and the lemon juice. Put the thermometer in
and boil to 240°, or until it forms a soft ball in cold water. (Stir
constantly from the time it is first put over the fire.) Remove from
the fire and beat until the mixture begins to show signs of getting
stiff, then pour on the buttered slab or on a buttered platter.
Allow to cool and cut into squares.
Pit the dates, fill each seed cavity with a nut kernel, or fondant,
and lay them in a pan about one eighth of an inch apart.
To two cupfuls of sugar add two cupfuls of water, and boil to
225°. (It is difficult to get this right without the thermometer.) Let
it cool until blood warm, and then pour enough over the dates to
cover them. Set them in a warm place for ten or twelve hours,
pour off the syrup, and let the crystals on the fruit dry before
removing from the pan.
Prepare the figs and proceed as directed in recipe for crystallizing
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