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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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UNPULLED CANDIES:
NUT AND FRUIT CANDIES AND MARSHMALLOWS
Almond Squares
Stir together in a saucepan two cups of granulated sugar and
one cup of water until the sugar is dissolved; bring to a boil, and
cook to the soft-ball stage. As the crystals of sugar gather on the
sides of the saucepan wipe them off with a bit of wet sponge.
Add a teaspoonful of lemon juice and cook until the sugar
begins to brown delicately. Have ready a quarter pound of
almonds, shelled, blanched, and browned to a very pale brown;
drop these into the boiling sirup and pour the candy at once into
a buttered, shallow tin. Do not stir after the nuts go in or the
candy may granulate. Use half a lemon to flatten the candy,
pressing the cut side down upon the surface. If you do not wish
the added lemon flavor, dip the lemon in melted butter before
pressing it on the candy. Should you wish a stronger taste of
almond, add five or six drops of bitter almond flavoring at the
time you put in the lemon juice. Cut the candy into squares with
a buttered knife before it cools, and then leave it in the pan until
entirely cold.
Creamed Almonds
Stir two cups of granulated sugar in a quarter of a cup of water
until dissolved; put over the fire, and stir constantly while
boiling. When it spins a thread drop in blanched almonds, one
at a time, taking them out at once and laying them on buttered
platter or on buttered plates to harden.
Candied Nuts
Boil together a cup of sugar and a quarter of a cup of water, with
out stirring, until the point is reached where the candy is brittle
when dropped in cold water. It should be just short of the stage
where the sirup begins to change color. Keep a piece of soft
cloth or a small sponge at hand, and wipe off the crystals of
sugar that are thrown up on the sides of the saucepan from the
boiling sirup. Have ready kernels of English walnuts, pecans,
Brazil nuts, or blanched almonds, which should have been dried
and heated in an open oven. Drop these into the sugar, one at a
time, and lift out with a pair of candy tongs. Lay on waxed
paper. Work fast, for the sugar hardens quickly. It is well to
keep it hot by placing the saucepan containing it in an outer
vessel of boiling water. If too stiff, add a few drops of hot water.
Marshmallows
Put four ounces of powdered gum arabic into a teacup of cold
water and leave it untouched for two hours; turn then into a
double boiler, filling the outer vessel with cold, water and
bringing this slowly to a boil. Cook until the gum arabic in the
inner vessel is entirely dissolved, strain it through a piece of
coarse muslin and return to the double boiler with a full cup of
powdered sugar. Stirring continually, cook until the sugar and
gum arabic water are stiff and white, then remove from the stove
and beat hard for a couple of minutes. Flavor to taste with
vanilla, beat hard again, and turn the mixture into square tins
which you have sprinkled thickly on the inside with cornstarch.
When the candy is cold cut it into squares with a knife and roll
the marshmallows in a mixture of three parts of cornstarch and
one part of powdered sugar. Unless they are to be eaten the day
they are made keep them in tin boxes. They dry out and harden
very quickly.
Fruit Bars
Boil four cups of granulated sugar and a cup of water in an
agate saucepan, stirring until the sugar is dissolved. Cook until
the sugar begins to turn a delicate straw color; take it from the
fire. Have ready greased pans, and a few minutes before the
sugar is ready to be removed from the stove strew in the pans
shredded figs, citron, cocoanut, and dates, seeded raisins, and, if
you wish, candied lemon and orange peel. Pour the candy over
this, taking pains to distribute it evenly. If this is difficult to
achieve, press the candy flat with a half lemon, either plain or
dipped in butter. Before the candy hardens, cut it into bars with
a buttered knife and leave it in the pan until entirely cold.
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