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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Cocoanut Bars
Work a pound of fondant until creamy and add
sufficient freshly grated cocoanut to make it quite soft;
then knead in confectioners' sugar until you can form
the mass into a cake about an inch thick, two inches
wide, and four inches long, trim the edges and cut into
two long strips. Roll each strip carefully in waxed paper.
Marsh Mallows
Cover two ounces of white powdered gum arabic with
eight tablespoonfuls of water; soak one hour, then heat
gradually over boiling water until the gum is dissolved.
Strain through cheesecloth into a double boiler, add
seven ounces of powdered sugar, and stir over the fire
until white and light, about forty-five or fifty minutes.
Take from the fire, beat rapidly for two minutes, add a
teaspoonful of vanilla, and pour it slowly, beating all
the while, into the beaten whites of two eggs. Dust a
square tin pan thickly with corn-starch, pour in the
mixture, and stand away to cool. When cold, cut into
squares, roll each square lightly in corn-starch, and put
away in tin boxes.
Neapolitan Nougat
Make Marsh Mallow Paste according to the preceding
recipe, and when white and thick take it from the fire
add the well-beaten white of one egg, and a teaspoonful
of vanilla; mix, add a half-pound of blanched almonds
and about six bitter almonds cut into small pieces. Mix
carefully and pour into a square box that has been
dusted with corn-starch. When cold, cut into long bars,
wrap each bar in a piece of waxed paper, and keep
tightly closed in a box.
Nut Bars
Make Marsh Mallow Paste as directed. Chop six hazel
nuts, one dozen blanched and brown almonds, one or
two bitter almonds and about a half-dozen pistachio
nuts. Add the well-beaten white of one egg to the
mixture in the farina boiler, then the nuts, mix well, and
turn into a square mould that has been very lightly
oiled. Stand away until cold and firm, then cut into long
bars, wrap each in waxed paper, and keep in air-tight
boxes.
Orange-flower water should be used as flavoring.
Chocolate Cream Bonbons
Soak two ounces of the finest powdered gum arabic in
one gill of boiling water, then strain it through a piece of
cheese cloth, add a teaspoonful of vanilla, and then stir
in as much confectioners' XXX sugar as the gum water
will absorb. Work and knead until a smooth, elastic
mass is formed. Put four ounces of sweet chocolate with
a tablespoonful of water over the tea kettle to melt. Beat
the whites of two eggs until a little frothy, then add
gradually, beating all the while, sufficient XXX sugar to
make a rather soft icing, then stir into it the chocolate.
Now form the first mixture into tiny balls, and place
them on sheets of oiled paper. Now dip each one of
these little balls in the chocolate icing, and replace on
the paper to dry.
These bonbons may be made in endless varieties, by
changing the flavorings of both mixtures.
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