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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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CAUTION. In pouring the syrup from the saucepan,
do so as carefully as possible, and do not scrape out
that which is inclined to stick to the pan. Take care
that the meat plate is not jolted or moved while the
candy is cooling, or the syrup will granulate.
As soon as the syrup is cold enough to bear your
finger in it, stir it rapidly and constantly with a
wooden paddle until a thick, white, creamy mass is
formed, or until it begins to crumble; then take your
hands and knead it like bread dough, and you will
soon have a soft, smooth mass. Now put this in a
bowl, and cover it closely with a piece of damp
cheese cloth.
If your fondant hardens too quickly, or is hard and
lumpy when you begin to knead it, you have boiled it
a trifle too long.
If, on the other hand, it remains soft and rather liquid,
it has not been boiled quite long enough, but will
answer perfectly well for dipping purposes.
Now, if you have mastered this sugar boiling, one
half the battle is won, and you may boil as many lots
as required, finishing up each one before beginning
another.
'Tis wise, I think, if large quantities of candies are to
be made, to prepare the fondant on the day preceding
the candy making.
Avoid candy making on damp days, as the sugar
absorbs the moisture from the atmosphere, and will
not harden.
If your candy grains, put it aside to boil over for
common sugar taffy.
Now that you have learned all the preliminary steps
we will proceed to candy making.
Chocolate Creams
1 teaspoonful of vanilla sugar
½ pound fondant
½ pound unsweetened chocolate or cocoa
Work the vanilla sugar into the fondant, then form
this into small round balls the size of a marble or it
may be made into tiny pyramids. Stand these on
waxed or oiled paper in a cool, dry place for three or
four hours. When ready to dip them, put the
unsweetened chocolate into one of your small
saucepans, stand this in another containing boiling
water, and when the chocolate is melted add an equal
quantity of melted fondant. To melt fondant place it
in a teacup, stand this in a basin of boiling water and
stir constantly until it is the consistence of thick
cream. If when the chocolate and fondant are mixed
together they are too thick for a smooth covering, add
a teaspoonful of vanilla and a little hot water, a drop
at a time, until you have the desired thickness.
Remember that the water must be added drop by
drop, as a fondant too thin is entirely useless. Bring
this mixture to the table, hot water, saucepan and all.
Brush your candy dipper with melted butter or oil
and with the left hand drop into this chocolate
fondant one of the balls or pyramids, take it out with
the dipper, scrape it gently against the side of the pan
to get rid of the superfluous covering, and turn it
carefully onto the same paper from which it was
taken. This dipping must be done quickly as the
fondant is hot and will melt the balls. If the fondant
should cool during this dipping operation put it back,
saucepan and all, on the fire and stir it until again
liquid, and dip as before.
A little practice will enable one to dip and drop these
neatly, leaving the little twist or curl on top, the same
as those purchased from first-class confectioners.
If a dark glossy covering is desired, simply melt the
rough chocolate such as bakers use, add to it
sufficient sugar to sweeten, and flavor with vanilla
extract. This chocolate can, in large cities, be obtained
from candy makers for twenty-five cents per pound.
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