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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Fresh Fruit With Cream Jackets
This method of candying fresh fruit is quite new, and
one of the most attractive ways of serving it for
breakfast or as a dessert. It is easily done, is handsome,
but will only keep for a short time. Grapes, currants and
cherries, however, keep longer than the soft-skinned
fruits. Small paper cases can be purchased for a trifle, in
which the fruits may be placed immediately after
dipping. These add greatly to their appearance, and
prevent the softer fruits from melting so quickly.
Creamed Strawberries
Select three or four dozen nice, firm, ripe strawberries.
The stems, which should be at least one inch long, must
be left on the berries. Now put into a small saucepan
about a half-cupful of fondant. A soft fondant, too soft
for the body or centres of candy, will answer for
covering fruit perfectly well; in fact better than fondant
that is over hard. Stir the fondant continually while it is
melting, add a quarter-teaspoonful of vanilla, have
ready the little paper cases, then take the strawberry by
the stem, pinching up the little green hull, dip the berry
down into the fondant, covering it all over, hold it for an
instant, stand it in the little case, and spread the hull
back in its place. If the strawberry comes out well
covered and perfectly white, the fondant is all right, but
if the pink shows through the covering, the fondant is
too thin, and the strawberry will need a second dipping.
So continue until all the strawberries are dipped.
Cherries, grapes, blackberries, raspberries and
barberries may all be dipped in the same manner, and if
paper cases are not at hand, may be dried on oiled
paper.
Raspberries may be creamed in bunches, but each berry
must be dipped separately.
The fondant may also be colored and flavored to suit
one's taste, remembering of course the fruit, flavoring,
and coloring should blend.
Creamed Oranges
Peel the oranges, and separate the carpels, removing
every particle of the white skin without breaking the
fibrous skin covering each carpel. Stand these in a warm
place to slightly dry. Color a half-cup of fondant with
the rind of one orange, then melt, and add sufficient
orange juice to make the fondant the proper
consistency. Drop the carpel in, lift it carefully with
candy dipper, scraping against the side of the cup to
remove the surplus fondant. Place quickly and carefully
on oiled paper or in paper cases.
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