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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Nuts and Fruits Glacés
The preceding recipes have been entirely devoted to
cream candy making, but this new field we are about
to enter is decidedly the harder to conquer.
Orange Glacés
Peel three oranges very carefully, removing every
particle of white skin, separate them carefully into
carpels, stand them, rounding side down, on tin
plates, and stand in a warm place until the skin on the
outside is nicely dried. Put one pound of granulated
sugar in a saucepan, add a half-pint of water, stir over
the fire until the sugar is dissolved, then do not stir
again or shake the saucepan, as the slightest motion
will sometimes cause granulation. Have near at hand,
a bowl of cold water, with a small piece of ice in it,
and a small, soft sponge. Wring the sponge from the
cold water, and wipe the crystals and steam from the
inside of the saucepan, being very careful not to get
the ends of the fingers in the hot syrup. As soon as the
bubbles on the surface of the syrup begin to look
tough, it is time to begin the trying. Hold your two
forefingers in this basin of ice-water, then quickly dip
them into the boiling syrup, and plunge them back
immediately into the cold water. This sounds rather
daring, but is exceedingly simple after one has tried
it. If the sugar comes off the fingers easily, and is stiff
and brittle, watch carefully, as in a moment it will
turn straw color. Two tablespoonfuls of vinegar
should be added just before the first trial. The very
moment you see the syrup begin to turn, lift it from
the fire, and stand it on the table, in a basin of hot
water. Take the orange carpels at the very tip, holding
them between the thumb and finger, dip them quietly,
one at a time, down into the syrup, and place them on
oiled or waxed paper.
A small wooden tooth-pick may be inserted in the
end of each carpel, before they are placed to dry, this,
however, is rather dangerous, as it frequently starts
the juice running, and such pieces are useless, as the
sugar will not stick where the skin is the slightest
broken. This tooth-pick, of course, enables one to dip
the pieces with greater ease.
Oranges glacés will not keep nicely over ten or
twelve hours, and should never be made when the
atmosphere is filled with moisture.
Mandarins Glacés
Proceed precisely the same as for Oranges Glacés.
Grapes Glacés
Cut Malaga or Tokay grapes from the bunches,
leaving as long stems as possible, dust them with a
camel's hair brush and see that they are perfectly free
from moisture, then dip carefully, holding them by
the stems. If too much motion is used in dipping, the
syrup is liable to granulate. If it becomes too cold it
may be reheated twice, but after that it is only fit to
use for common candies.
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