candymaking.net
Presents:
| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Check Out Our Newest Title:
The Candy Cookbook by Alice
Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by Sarah
Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links
The Candy Cookbook by Alice
Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by Sarah
Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links
Masked Figs
Get the pressed figs and cut them into halves. Coat them with
caramel colored, maple flavored dipping cream.
Get the pressed figs and cut them into halves. Coat them with
caramel colored, maple flavored dipping cream.
Masked Marshmallows
Make the number of marshmallows desired, and coat them with
flavored dipping cream, same as for coating bon-bons. If the
marshmallows are cut into halves the candy will be more dainty in
appearance.
Make the number of marshmallows desired, and coat them with
flavored dipping cream, same as for coating bon-bons. If the
marshmallows are cut into halves the candy will be more dainty in
appearance.
Masked Dates
Wash and pit the dates. Fill the seed cavity with fondant or a nut
kernel. Allow them to dry, and then coat them with white dipping
cream flavored with vanilla. The chocolate dipping cream, made
by adding grated chocolate to the hot cream, is splendid for
coating dates.
Wash and pit the dates. Fill the seed cavity with fondant or a nut
kernel. Allow them to dry, and then coat them with white dipping
cream flavored with vanilla. The chocolate dipping cream, made
by adding grated chocolate to the hot cream, is splendid for
coating dates.
Masked Orange
Use the California seedless oranges for this purpose. Peel them
carefully and separate the section without breaking the skin.
Discard those sections from which the juice escapes, and use them
for another purpose. Coat the unbroken sections in white, orange
flavored dipping cream.
Use the California seedless oranges for this purpose. Peel them
carefully and separate the section without breaking the skin.
Discard those sections from which the juice escapes, and use them
for another purpose. Coat the unbroken sections in white, orange
flavored dipping cream.
Masked Malaga Grapes
Wash and dry the grapes, dip the stem end in XXXX sugar, and
then coat them in lemon flavored dipping cream.
Wash and dry the grapes, dip the stem end in XXXX sugar, and
then coat them in lemon flavored dipping cream.
Masked Nuts
Prepare one cupful of the dipping cream as for dipping bon-bons,
and turn into it two or more cupfuls of broken nut meats, stir until
all the nuts are coated, and then lift them out on the slab or waxed
paper in small spoonfuls. To have some broken nuts ready and
stir them into left-over dipping cream is one of the best ways of
using it up. Halves of English walnuts, pecans, or Brazil nuts may
be coated singly in this way.
Prepare one cupful of the dipping cream as for dipping bon-bons,
and turn into it two or more cupfuls of broken nut meats, stir until
all the nuts are coated, and then lift them out on the slab or waxed
paper in small spoonfuls. To have some broken nuts ready and
stir them into left-over dipping cream is one of the best ways of
using it up. Halves of English walnuts, pecans, or Brazil nuts may
be coated singly in this way.
| Previous Topic: More Bon-Bon Recipes |
| Return To Main Candy Page |
Copyright © 2006 candymaking.net