|Home Candy Making
by Mrs. Sarah T. Rorer (1911)
The colorings of commerce are as a rule to be avoided;
use only those prepared at home. The variety and
beauty of the candy will depend largely on the amount
of taste displayed in mixing or blending the colors.
Caramel with a drop of saffron produces the most
intense orange, and by adding more or less of each and
every coloring, the greatest variety is obtainable.
FOR PINK. Use a few drops of prepared cochineal.
FOR YELLOW. Use the grated yellow rind of a deep
colored orange; it must then be worked to a pulp.
Saffron is sometimes used, but is rather objectionable on
account of its flavor.
FOR AMBER OR LIGHT BROWN. Use a few drops of
FOR GREEN. Use a sufficient quantity of spinach juice
to give the desired color.
FOR CARMINE. Use prepared cochineal.
1 ounce powdered cochineal
1/2 pint of soft water
5 grains of bi-carbonate of soda
2 drachms of powdered alum
2 drachms of cream of tartar
Boil the cochineal, water and soda together until
reduced one-half; then add the alum and cream of tartar,
and boil ten minutes longer. Strain through two
thicknesses of cheese cloth and bottle for use.
1 ounce English-hay saffron
1 pint of water
Put the saffron in the water, and boil until reduced one
half. Strain and bottle for use.
All tints, from lemon to deep orange and bright yellow,
are obtainable from the quantities of saffron used.
½ pint of sugar
½ pint of water
Put the sugar in the granite kettle and stir it constantly,
with a wooden paddle, until it melts and begins to
smoke and burn, then add quickly the water, stir and
boil until reduced to a thickish syrup, the consistence of
molasses. Bottle for use. This will keep a year.
Wash two quarts of young spinach, then drain, pick the
leaves from the stems, and pound them to a pulp, now
wring them through a strong, coarse muslin, then add a
little water to the pulp, rub, and squeeze it again. Put
this juice in a little saucepan over the fire, and cook it
till it curdles or separates, then take it off and strain
through a fine sieve. The residue left is the green
coloring; press it through the sieve on a dinner 'plate,
and stand it in the air to dry, until it forms a thick paste.
Now rub with it an equal quantity of pulverized sugar,
when smooth, put it in a large-mouthed bottle for use.
The darkest and the lightest greens are obtainable by
using more or less of the coloring. It may be used fresh,
without the sugar.
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