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Presents:
The Art of Candy Making Fully Explained
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Compiled by Mrs. Sherwood P. Snyder (1915)
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Marshmallow Cubes
Two cupfuls light-brown sugar
One-half cupful milk
One even tablespoonful butter
One-half pound marshmallows
Put the sugar, milk, and butter into the kettle, place over the fire, stir
constantly, and boil to 240°, or until it forms a soft ball when dropped
into cold water. Then remove from the fire, add the marshmallows cut
into small pieces, and beat until the mass becomes creamy, when it
must be poured out on the buttered slab or pan. When cold, cut into
cubes like caramel.
Marshmallow Cherry Cubes
Follow the preceding recipe, and just before turning the candy out, stir
in one dozen or more minced candied cherries.
Marshmallow Nut Cubes
Use the recipe for marshmallow cubes, and when the candy has been
beaten enough to turn from the kettle, add one cupful of chopped nut
meats.
Marshmallow Cubes Dipped
The cubes made over any one of the three preceding recipes may be
dipped in dipping cream or chocolate.
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