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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Nougats, Etc.
French Nougat
Throw a pound of sweet almonds into a saucepan of
boiling water, let them stand over the fire for about two
minutes, then throw them into a colander, and skin each
one. When cold, cut them into four or five pieces,
lengthwise. Put a pound of granulated sugar, with two
tablespoonfuls of water, into a granite saucepan, and
stir continually with a wooden spoon over the fire. The
sugar at first will become moist, and form into little
grains, about the size of rice, then it will change into
smaller particles, and so on, until it is melted. The
moment that it is well melted, put in the almonds,
which should have been dried, without browning, in the
oven; stir for a moment, take from the fire, and pour into
a square, greased pan. Stand in a cool, dry place to
harden.
Candied Violets
Select the desired quantity of perfect, sweet violets,
spread them on an inverted sieve, and stand in the air
until slightly dried, but not crisp. Make a syrup from a
half-pound of granulated sugar and a half-pint of water,
boil until it spins a thread; then take each violet by the
stem, dip it down into the hot syrup, put back on the
inverted sieve, which should be slightly oiled, and
stand aside for several hours. If the violets then look
preserved and clear, they will not require a second
dipping, but if they look dry, as though part of the
leaves were not saturated with the syrup, dip them all a
second time. Then melt a half-cup of fondant, add two
drops of essence of violet, and sufficient water, drop at
a time, to give the fondant a thin, grayish color, then dip
the violets into this, one at a time, dust with sifted
crystallized or granulated sugar, and place on oiled
paper to harden.
Candied Rose Leaves
Proceed precisely the same as for Candied Violets,
using a fine wire to lift the leaves in and out the syrup;
the fondant must be flavored with three drops of the
essence of rose, and colored with two drops of cochineal.
Plain Nougat
Grease square, shallow tin pans with either olive oil or
butter. Mix a pound of blanched almonds, a pound of
English walnuts, shelled, and a quart of peanuts,
shelled; a pound of Brazilian nuts may be cut into slices
and also added. Put two pounds of granulated sugar
and a half pint of water in a porcelain-lined saucepan,
stir until the sugar is dissolved, no loner; then boil until
it slightly changes color, the same as for Orange Glacés.
The moment it changes color take it quickly from the
fire, sprinkle the nuts in the pans to depth of about half
an inch, pour over the hot syrup until they are
thoroughly covered. It must be evenly distributed over
them. Stand this in a cool, dry place. When half cold,
mark off into bars with a sharp knife, slightly oiled.
When cold, bend the tins backward, and by giving a
gentle tap on the bottom, the candy will be easily
removed.
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