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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Rules For Candy Making
•Never stir the syrup after the sugar is dissolved. Never
allow the crystals to remain on the sides of the
saucepan, but wipe them carefully away with a damp
sponge.
•Do not shake or move the saucepan while the syrup is
boiling, or it may granulate.
•Stir fondant constantly while melting, or it will become
a clear syrup.
•Never melt fondant by placing the saucepan
immediately on the stove, but prevent danger of
scorching by placing it in a basin of hot water.
•Never waste the odds and ends left over, but work
them up into tiny oddities.
•Make fondant one day. Make it into candy the next.
•Have everything in readiness before beginning.
•Buy English walnuts already shelled, thus avoiding
waste in cracking.
•Buy almond paste already prepared.
•If the sugar grains, reboil, and use it for old-fashioned
cream candy, or plain sugar taffy.
•Use only the best granulated sugar for boiling, and
confectioners' XXX for kneading.
•If melted fondant is too thick, add water most
cautiously, a few drops at a time. A half-teaspoonful too
much will render it valueless for dipping candies, but it
may be used for marrons glacés, or for dipping fresh
fruits.
•Use all flavorings as concentrated as possible.
•Procure the necessary utensils before beginning, as the
whole set mentioned will not cost over three dollars.
•If your fondant grains, you have boiled it too long.
Add water and boil again.
•If it is soft, with a greasy gray cast, you have beaten it
before it was sufficiently cool.
•While stirring the melting fondant, be very careful not
to splash the water into it.
•To cool candy, place it in a dry, cool place - not a
refrigerator.
•To keep candy, use air-tight boxes.
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