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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Almond Rock
Blanch six ounces of Jordan almonds and put them in
the oven until a very light brown. Put one pound of
granulated sugar and a half-pint of water in a granite
saucepan, stir until the sugar is dissolved, then boil
for a few minutes, until the bubbles on the surface
seem tough. Have ready a basin containing ice-water,
also a piece of ice in it. Wring the sponge from this
and wipe down the side of the saucepan. Now try
with the fingers as previously directed. If the syrup
forms a soft ball, add a half-teaspoonful of acetic acid,
and continue boiling until it reaches the caramel
degree; that is, it slightly changes color. Add six
drops of cochineal, a tablespoonful of maraschino
mixed with five drops of bitter almond flavoring.
Throw the dry almonds into this, and pour out
quickly into an oiled, square tin pan. Cut a lemon in
half, and with the flat side press the candy evenly
over the pan. When partly cold, mark into small
squares, cutting but half way through. These squares
can be easily separated when the candy is perfectly
cold.
This candy, if properly made, is delicious. The only
difficulty a novice might have in preparing, would be
the mixing of the almonds with the sugar. This, if not
done carefully, produces granulation.
Fruit Caramel Rock
Grease two square, shallow tin pans. Cut a quarter
cocoanut into long thin strips. Shred a quarter-pound
of citron, and the same quantity of candied orange
peel. Cut into thin slices a half-dozen figs. Add a
quarter-pound of large raisins, mix the whole
together, and spread over the greased pans to the
depth of about a half-inch. Now proceed precisely
the same as for Plain Nougat, marking it out into bars
when the mixture is perfectly cold.
Barley Sticks
Put a pound of granulated sugar into the granite
saucepan, add a gill (1/2 cup) of water, stir until the
sugar is dissolved, then with a sponge wipe the
crystals from the sides of the saucepan, then boil for a
moment, then add a half-teaspoonful of acetic acid
and continue boiling to the " crack" degree. This can
be ascertained by dipping the fingers into cold water,
then into the syrup, and then back into the cold water.
If that sticking to the fingers is crisp and very brittle, it
is finished. Pour it out carefully, without scraping the
saucepan, onto an oiled, large meat platter or marble
slab. As the sugar cools and spreads, and becomes
slightly stiff, lift it into a heap with a knife. Wait a
moment until cool enough to handle, then cut off a
small portion the size of a hickory nut, roll it out on a
greased plate until it forms a round stick about three
or four inches long, then quickly twist to represent a
cord, and, with the scissors, cut into pieces about two
inches long, and so continue until the whole is
finished. This work must be done quickly, or the last
of the candy will be too hard to work nicely. The
hands should also be slightly oiled.
Caramel Almonds
Shell a pound of almonds but do not blanch them. Put
a pound of sugar in a granite saucepan and treat the
same as for French Nougat. When the sugar is melted
and slightly browned, move it to one side of the fire,
and have near at hand two or three greased pie or
jelly tins. Drop the almonds in quickly with the left
hand, dip them out quickly with the candy dipper in
the right, and place them on the greased tins to
harden. The sugar must be about the color of a light
molasses.
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