candymaking.net
Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
|
Flavorings
The choice of flavors is also of great importance, and
demands great care in both selection and preparation.
As fondant is so easily liquefied, all flavorings must be
as concentrated as possible. For vanilla, use the bean,
the powdered vanilla, or vanilla sugar. For chocolate,
nothing equals Blooker's Dutch Cocoa. Where chocolate
flavoring is used, a little vanilla should always be
added. Where almond paste is used, a few drops of the
extract of bitter almond should be added. This simply
intensifies the flavoring. Noyau may also be used with
almond or pistachio paste or fondant. Curacoa is the
proper accompaniment to orange, but the juice of the
orange may always be used in its place.
Coffee Flavoring
2 ounces ground Mocha coffee
1 gill boiling water
Have the coffee finely ground; put two thicknesses of
cheese cloth over the top of a china cup, pushing it
down that it may form a sort of bag, into this put the
coffee and pour over it the boiling water. As soon as it
drips through, pour it again over the coffee, this time
squeezing gently. A few drops of this will flavor a half
pint of fondant.
Citronelle
1 lemon
1 orange
¼ nutmeg
6 whole cloves
½ pound sugar
½ pint water
Grate the yellow rind of the lemon and orange, rub
them on a china plate until reduced to a pulp, then add
the nutmeg, grated, and mix again, add these and the
cloves to the water, boil slowly for about two minutes,
then strain, add this water to the sugar, stir over the fire
until the sugar is dissolved, and then 1:1 quickly boil
until it forms a thin syrup. Bottle for use.
Laurel Flavoring
7 good-sized bay leaves
1/8 nutmeg
4 cloves
2 tablespoonfuls sugar
1 gill water
1 gill alcohol
Break the bay leaves, put them in a china bowl with
cloves and nutmeg, grated. Two sweet violets may be
added, if obtainable. Add to these the water, cover the
cup, stand it in a basin of hot water over the fire, for
fifteen minutes, then strain, add the sugar, and when it
is dissolved, and the mixture cold, add the alcohol.
Bottle for use.
This flavoring should be used for light pink or white
candies.
Tea Flavoring
2 teaspoonfuls orange Pekoe
1 teaspoonful Ceylon tea
1 ½ gills boiling water
Put the tea in a china bowl or teapot, and pour over it
the water, which should be freshly boiled, cover the
bowl, and stand it in a warm place for ten minutes, then
strain through two thicknesses of cheese cloth, and it is
ready for use.
Nevada Flavoring
1 gill alcohol
3 drops oil of rose
3 drops oil of peppermint
Mix the ingredients in a bottle, shake well, cork, and it
is ready for use.
A teaspoonful will flavor a pound of sugar.
Copyright © 2006 candymaking.net