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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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BONBONS, CONFECTIONS AND
DIPPED CANDIES
Almonds, Creamed
Shell and blanch burnt almonds and lay them in the open oven to dry,
but do not let them brown. Put one cup of granulated sugar over the
fire with one tablespoon of water; stir until it is well dissolved and
comes to a boil. Drop into this the blanched almonds a few at a time
and take them out immediately with a perforated spoon or candy
dipper, laying them on waxed paper until they harden, or upon
buttered plates.
Fig Paste
In just enough water to cover them, boil a pound of pulled figs until
soft (first washing the figs carefully). When soft, take them from the fire
and drain. Putting the water to one side, chop the figs fine, then return
them to the water in which they were stewed. There should be about
one cup of this. If there is more, boil it down to the required quantity.
Stir in three cups of sugar and cook slowly until it is a thick paste.
Turn into a shallow, straight-sided pan, lined with buttered paper, and
when cool cut into squares.
Fruit and Chocolate Confections
Prepare as in preceding recipe and work into the mixed fruits two
tablespoons of grated chocolate. The unsweetened is best for this, as
the fruits are so heavy with sugar that further sweetening would be
rather cloying. Follow the same process of roIling out and cutting, etc.,
as for Fruit Confections.
Fruit and Nut Confections
To the ingredients given in the recipe for Fruit Confections add a half
pound of English walnut kernels or of blanched almonds, grind, and
mix with the fruit. Follow the same plan of mixing and finishing.
Fruit Confections
Put through a meat chopper a half pound each of figs and crystallized
ginger and a quarter pound each of candied angelica and cherries;
work together until all are blended; roll with a rolling pin or press
with the hands into a sheet about the thickness of a caramel, sprinkling
with a good layer of confectioners’ sugar the board on which you do
this. Cut into small shapes with a cake-cutter or with a sharp knife, roll
the pieces in granulated sugar, and arrange in a box lined with waxed
paper, placing waxed paper between the layers.
Fruit (Candied) Dipped or Glazed
Cut citron, crystallized ginger, pineapple, or any other fruit into
small squares. Have ready in a saucepan a half pint of water and stir
into this two cups of granulated sugar. This should be done over the
fire. Do not stir the sugar after it is dissolved but boil, wiping the
sugar crystals from the inside of the saucepan as they form there, and
cook until a little of the sirup, dropped into cold water, becomes brittle
at once. Watch carefully, that the sirup, dropped into cold water
becomes brittle at once. Watch carefully, that the sirup does not cook
too long and change color. As soon as it is brittle remove from the fire,
set it in a pan of boiling water, drop your fruit, a piece at a time, into
the sirup, and take it out at once with a greased, perforated spoon, a
fork, or a candy dipper. Have sheets of waxed paper at hand on which
to lay the candy. If the sugar in which you are dipping your fruit
hardens, it may be heated once or even twice, but not more than that,
as after a second heating it becomes too hard to be used for this
purpose. Be careful not to stir it at all.
Fruit (Fresh) Dipped or Glazed
Make the sugar for dipping by the preceding recipe or as follows:
Stir until boiling two cups of sugar, one cup of water, and a tablespoon
of corn sirup; after boiling begins do not stir at all, but wipe the sugar
crystals from the sides of the saucepan as already directed. When the
sirup reaches the brittle stage take it from the fire, stand the saucepan
in a pan of boiling water, and dip into it quarters of oranges or of
mandarins, Malaga or Tokay grapes, two at a time on a stem, ripe
cherries, or other small fruits. To dip these you must either hold them
by the stem or else with a pair of candy or sugar tongs. The old-
fashioned kind, with two miniature spoons at the end, are better than
the tongs with claws, since these are likely to pierce the fruit and the
juice which escapes thins the sirup and may prevent its hardening as it
should. Lay the dipped fruits on waxed paper. You should have the
small paper cases in which to put them if you mean to serve them as
bonbons, but the dipped fruits made in this way are an attractive
garnish for cakes and desserts.
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