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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Creamed Confections
This class is without limit if one has any
inventiveness; one variety seems to suggest another.
Small pieces of citron may be cut into neat shapes and
dipped in orange fondant; nuts of all kinds may be
dried and dipped into melted fondants suitably
flavored. Conserved fruits may be dipped in the same
manner; for instance, the tiny French conserved
greengages may be dipped in a thin orange fondant
and placed in the tiny paper cases; and so one may
continue, at the same time using up the odds and
ends left from general candy making.
Brandied Cherries
Cover French candied or conserved cherries with
brandy, and soak them over night. In the morning
drain them on a sieve. Put a half-cup of fondant into a
cup or tiny saucepan, stir it until creamy, add a few
drops of the brandy, remove it to the table, hot water,
saucepan and all. Have ready a few sheets of oiled
paper, drop the cherries in, one at a time, with the left
hand, take them out with a candy dipper in the right,
place them on the oiled paper to harden. They may
also be placed in the tiny paper cases.
Orange Cream Cherries
Proceed precisely the same as for Brandy Cherries,
soaking them in orange juice instead of brandy, and
dipping them in melted fondant flavored with orange.
Cream Pineapple
Pare the pineapple and cut it into slices a half-inch
thick. Now cut these slices into blocks and dry on old
napkins or towels. Divide a pound of fondant into
three or four portions, putting each in a cup; add to
one a few drops of rose water and a few drops of
cochineal to color it pink; to another a little vanilla
extract or powder, orange to another, and maraschino
to the fourth. Stand these, one at a time, in a basin of
boiling water, and stir until the fondant is creamy,
then dip the squares of pineapple, a few in each, and
place on oiled paper to dry and harden.
Cream Walnuts
Crack English walnuts very carefully, removing the
shells and leaving the kernels as perfect as possible.
Put a half-pound of fondant in a small saucepan,
stand it in a basin of boiling water, add a teaspoonful
of vanilla extract or a half-teaspoonful of the powder,
stir until creamy, take from the fire, put a walnut on a
greased candy dipper, dip it down into the fondant,
lift it carefully, place it on oiled paper to harden, and
so continue until all are finished.
All kinds of fondant flavorings and colorings may be
used for walnuts. Chocolate is especially nice.
Creamed Almonds
Shell, blanch, and dry, slightly browning the almonds,
and then proceed precisely the same as for Creamed
Walnuts.
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