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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Coffee Cream Bonbons
Soak the gum arabic in a gill (1/2 cup) of boiling
water as before and strain it, then work in sufficient
confectioners' XXX sugar to make an elastic paste.
Make an icing as in preceding recipe, and add
sufficient coffee flavoring to color and flavor nicely.
Make the first paste into tiny pyramids, dip them in
the coffee icing, and stand on oiled paper to harden.
Maraschino Cream Bonbons
Make precisely the same as Chocolate Cream
Bonbons, using just a speck of dissolved tartaric acid
in the gum arabic mixture, and a teaspoonful of
maraschino in the icing instead of coffee.
Rosolio Bonbons
Make a gum arabic paste precisely the same as for
Chocolate Cream Bonbons; after it has been beaten
and is quite stiff, add a few drops of cochineal to
make it a light pink, and flavor it with a
half-teaspoonful of rose water; then add the
well-beaten white of one egg, and turn the mixture in
a shallow, slightly-oiled tin pan. Stand aside until
cool, then cut into small blocks. Melt a half-cup of
fondant, flavor it with a few drops of orange-flower
water, drop, with the left hand, one block at a time
into the melted fondant, dip them out carefully with a
candy dipper, and place on oiled paper to harden.
This fondant may also be flavored with chocolate or
with orange-flower water, and colored yellow with
the rind of the orange, or may be colored green with
spinach coloring, and flavored with a few drops of
bitter almond.
Other very pretty bonbons may be made from this
gum arabic paste; a little ingenuity and inventiveness
enables one to make the greatest variety of candy
from a small amount of materials. Carefully read the
rules on page.
Licorice Jujubes
Soak one pound of picked white gum arabic in a pint
of tepid water. When the gum is thoroughly
dissolved, strain it through a piece of cheese cloth
into a granite saucepan. Soak, also, two ounces of the
best Spanish licorice in a gill (1/2 cup) of hot water.
Add to the gum water in the saucepan fourteen
ounces of confectioners' sugar, and stir over a
moderate fire while it boils until the bubbles seem
tough, and the mixture spins a thread from the tine of
a fork. Now add the dissolved licorice and continue
boiling until the mixture toughens when dropped
into hot water. Have ready a shallow, square tin pan,
well oiled, pour in the mixture, and stand it in a warm
place to dry; the stove or range rack is a very good
place. When it is sufficiently dry to be elastic to the
touch, remove it from the heat and stand it in a cold
place. When cold, turn the sheet from the pan, and,
with a pair of old scissors, cut it first into strips and
then into blocks.
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