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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
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 Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Molding Centers In Cornstarch
To mold in cornstarch special molds made of plaster of Paris are
required. The following paragraph explains how to make them:
Make an impression with a round bottle or stick about an inch in
diameter in some flour or cornstarch. Mix up two heaping
tablespoonfuls of plaster of Paris with enough water to make it thin
enough to run. Pour the plaster of Paris into the impression. In
fact, it is best to make several impressions and fill them at the same
time. As soon as the plaster of Paris hardens, lift from the flour,
and with a knife it is an easy matter to carve out any design desired
for the centers of candies. A different design should be carved out
of each piece. With these original molds make three or four or
more impressions in the starch with each, and pour them full of
plaster of Paris mixed with water. When they have hardened, take
them out and sandpaper them down until they are perfectly
smooth. Glue these molds on a lath with one-half inch spaces
between. The lath must be long enough so that the ends will rest
on the side of the pan in which the cornstarch is to be sifted for the
molding bed. Molds of different designs should be glued on the
same lath, unless the centers are for chocolate drops, when the
molds should be uniform in size and shape. To make two dozen
molds requires not more than two hours work, and they will last a
life-time.
To mold in cornstarch special molds made of plaster of Paris are
required. The following paragraph explains how to make them:
Make an impression with a round bottle or stick about an inch in
diameter in some flour or cornstarch. Mix up two heaping
tablespoonfuls of plaster of Paris with enough water to make it thin
enough to run. Pour the plaster of Paris into the impression. In
fact, it is best to make several impressions and fill them at the same
time. As soon as the plaster of Paris hardens, lift from the flour,
and with a knife it is an easy matter to carve out any design desired
for the centers of candies. A different design should be carved out
of each piece. With these original molds make three or four or
more impressions in the starch with each, and pour them full of
plaster of Paris mixed with water. When they have hardened, take
them out and sandpaper them down until they are perfectly
smooth. Glue these molds on a lath with one-half inch spaces
between. The lath must be long enough so that the ends will rest
on the side of the pan in which the cornstarch is to be sifted for the
molding bed. Molds of different designs should be glued on the
same lath, unless the centers are for chocolate drops, when the
molds should be uniform in size and shape. To make two dozen
molds requires not more than two hours work, and they will last a
life-time.
Preparing The Molding Bed
For the molding bed purchase five or six pounds of cornstarch.
This will not mean a great expense, as it can be used over and over
again with but a little waste. A pan about one inch in depth should
be used. Sift the starch into it, being careful not to press it down.
Sift it all over the pan so it is an even depth. Make the pan a little
more than even full. Then with a ruler or similar piece level the
starch by drawing it across the top, allowing the ends to rest on the
pan. In this way there is no danger of packing the starch, and it can
be made perfectly level.
Now take the lath upon which the molds are glued and make a row
of impressions in the starch at one side of the pan. In making the
next row, which should be close to the first, press slightly from the
first row or there will be danger of the first row caving in. Make
one row after another until the pan is filled with impressions. Be
careful not to jar the pan the least bit, or the impressions will fall in
and they will then have to be made over.
For the molding bed purchase five or six pounds of cornstarch.
This will not mean a great expense, as it can be used over and over
again with but a little waste. A pan about one inch in depth should
be used. Sift the starch into it, being careful not to press it down.
Sift it all over the pan so it is an even depth. Make the pan a little
more than even full. Then with a ruler or similar piece level the
starch by drawing it across the top, allowing the ends to rest on the
pan. In this way there is no danger of packing the starch, and it can
be made perfectly level.
Now take the lath upon which the molds are glued and make a row
of impressions in the starch at one side of the pan. In making the
next row, which should be close to the first, press slightly from the
first row or there will be danger of the first row caving in. Make
one row after another until the pan is filled with impressions. Be
careful not to jar the pan the least bit, or the impressions will fall in
and they will then have to be made over.
Filling The Impressions
Take any of the fondants desired and heat in the double boiler as
directed for dipping cream. When necessary, thin them down a
little with hot water. The fondant must be thin enough to run.
With a spoon or funnel fill the impressions in the starch. If one is
careless and allows drops of fondant to fall on the starch when the
impressions are being filled, it will cause some to cave in. Fill the
impressions to a uniform depth so the centers will be uniform in
size.
The fondant must be made real warm in the double boiler, or it
will not harden in the starch; however, if it is made real hot, the
center will be firmer after being dipped than if the fondant is made
only moderately hot. Keep the fondant over the hot water while
fill the impressions. If the fondant gets too cold to run, return it to
the fire and reheat. Never attempt to melt fondant directly over
the fire. It must be done over boiling water.
It will take a little while for the centers to cool and get hard in the
starch, but as soon as they have set sufficiently they may be placed
in a pan or sieve, and all the starch can be blown off with a
palm-leaf fan or with a small bellows. This should be done in the
open, as it makes a dust in the kitchen. The starch will not stick to
the candy.
After the molding is done, the starch should be put into a
container and preserved for after-occasions. The same starch can
be used many time.
As soon as the centers have thoroughly cooled they may be coated
with chocolate.
The centers may be flavored as desired. Vanilla, lemon,
strawberry, wintergreen, peppermint, almond are all desirable.
Make the vanilla and peppermint white, the orange and lemon
pale yellow, and the strawberry pink.
Take any of the fondants desired and heat in the double boiler as
directed for dipping cream. When necessary, thin them down a
little with hot water. The fondant must be thin enough to run.
With a spoon or funnel fill the impressions in the starch. If one is
careless and allows drops of fondant to fall on the starch when the
impressions are being filled, it will cause some to cave in. Fill the
impressions to a uniform depth so the centers will be uniform in
size.
The fondant must be made real warm in the double boiler, or it
will not harden in the starch; however, if it is made real hot, the
center will be firmer after being dipped than if the fondant is made
only moderately hot. Keep the fondant over the hot water while
fill the impressions. If the fondant gets too cold to run, return it to
the fire and reheat. Never attempt to melt fondant directly over
the fire. It must be done over boiling water.
It will take a little while for the centers to cool and get hard in the
starch, but as soon as they have set sufficiently they may be placed
in a pan or sieve, and all the starch can be blown off with a
palm-leaf fan or with a small bellows. This should be done in the
open, as it makes a dust in the kitchen. The starch will not stick to
the candy.
After the molding is done, the starch should be put into a
container and preserved for after-occasions. The same starch can
be used many time.
As soon as the centers have thoroughly cooled they may be coated
with chocolate.
The centers may be flavored as desired. Vanilla, lemon,
strawberry, wintergreen, peppermint, almond are all desirable.
Make the vanilla and peppermint white, the orange and lemon
pale yellow, and the strawberry pink.
| Previous Topic Preparing The Chocolate For Dipping |
| Next Topic Marshmallow Based Candies Recipes |
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