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Presents:
Candy Recipes From "Grand Union Cookbook"
Complied by Margaret Comptom - 1902
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CANDIES
Home-made candies are delicious morsels that give as
much pleasure in the making as in the eating. The good
candy maker is an addition to any circle and she is apt to be
the most popular member of her set. The hardest thing in
candy making for the amateur to learn is the exact point
when the sugar "hairs," "breaks off" or does all the other
mysterious things announced in the recipes. More than half
this trouble may be obviated by using confectioner's sugar,
which is now sold everywhere and at so slight an addition
to the cost of powdered sugar that it is of small account. A
marble slab is more essential to candy making than for
pastry. The back of a large platter or a sheet of glass will
often serve for small quantities. In dropping candies the
spoon should be given a quick whirl or twist just as the
mixture is to fall. You should also have a short piece of fine,
stiff wire with which to stroke the drop. A pin such as is
prescribed for sauces is the best thing to use for testing
sugar in candy making. Dip the pin first into ice water and
then into the syrup and again into water. After the sugar is
melted it should not be stirred. Use the handle of a wooden
spoon if you have not a regular pin. Cream of tartar
prevents sugar from graining. If the sugar boils until it is too
hard, water may be added to it and it must be boiled again.
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