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Title:
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
Title:
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
General Instructions
Use granulated sugar unless otherwise directed.
The recipes may be increased or decreased, as desired, but the syrup
must always be boiled to the degree directed. Carelessness in this
respect is sure to cause failures. One of the most important features in
making good quality, uniform candies is the boiling of the syrup to
exactly the right degree.
We will give both rules for testing, but we strongly advise the use of
the candy thermometer. What one saves when making a few pounds of
good candy over what the same quality candy would cost in a
confectionary store will pay for a good thermometer, and then one has
it for the remainder of life, barring accidents.
Use granulated sugar unless otherwise directed.
The recipes may be increased or decreased, as desired, but the syrup
must always be boiled to the degree directed. Carelessness in this
respect is sure to cause failures. One of the most important features in
making good quality, uniform candies is the boiling of the syrup to
exactly the right degree.
We will give both rules for testing, but we strongly advise the use of
the candy thermometer. What one saves when making a few pounds of
good candy over what the same quality candy would cost in a
confectionary store will pay for a good thermometer, and then one has
it for the remainder of life, barring accidents.
| Hand Testing |
Small thread………………230°-236°
Long thread………………..240°-245°
Soft ball………………………244°-246
Hard ball………………………250°
Very hard ball……………..280°
Brittle……………………………300°
Coloring point……………….315°
Long thread………………..240°-245°
Soft ball………………………244°-246
Hard ball………………………250°
Very hard ball……………..280°
Brittle……………………………300°
Coloring point……………….315°
It is impossible to test accurately with the hand or in water; however, if
there is no special desire to have candies uniform in consistency, these
methods of testing may be employed in the absence of a thermometer.
All fudges should be boiled to from 230° to 238°, depending on whether
one desires to have them soft or hard. In as much as milk or cream is
used in most fudges, and since the degree to which they should be
boiled is not high, the syrups for this style of candy will not spin a
thread, and when testing them in water, the syrups when cooled should
not be stiffer than soft wax.
All candies containing milk or cream must be constantly stirred from the
time they are placed over the fire to prevent burning. Evaporated milk
may be used when any recipe calls for fresh milk, and it will not curd in
candies as easily. If curds do appear while cooking, pay no attention
and continue boiling and stirring; the curds will not be visible in the
finished candy.
Use only pure fruit extracts; the imitation extracts are poisonous.
Do not use poisonous colorings.
there is no special desire to have candies uniform in consistency, these
methods of testing may be employed in the absence of a thermometer.
All fudges should be boiled to from 230° to 238°, depending on whether
one desires to have them soft or hard. In as much as milk or cream is
used in most fudges, and since the degree to which they should be
boiled is not high, the syrups for this style of candy will not spin a
thread, and when testing them in water, the syrups when cooled should
not be stiffer than soft wax.
All candies containing milk or cream must be constantly stirred from the
time they are placed over the fire to prevent burning. Evaporated milk
may be used when any recipe calls for fresh milk, and it will not curd in
candies as easily. If curds do appear while cooking, pay no attention
and continue boiling and stirring; the curds will not be visible in the
finished candy.
Use only pure fruit extracts; the imitation extracts are poisonous.
Do not use poisonous colorings.
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