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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |
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| 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. Oranges, Candied Peel large, sweet oranges and divide carefully into lobes, removing the white inner skin, Boil together three cups of sugar and one of water, as directed for other candied fruits, and after the sirup reaches the brittle stage add to it the juice of a lemon. Dip the sections of orange into this and lay on waxed paper to dry. Maple Surprise Bonbons Of the maple fondant make disks about the size of a quarter of a dollar and twice as thick, and press between two of these, while soft, the half kernel of an English walnut, pinching the edges together so that the nut is entirely encased. Melt white fondant, stirring it so that it may not go back to sirup, dip the maple bonbon in this, take it out with a candy dipper or perforated spoon, and lay it to dry on waxed paper. You may vary these by dipping some of the bonbons in chocolate and by tinting the white fondant pink, green, or yellow. Surprise Bonbons Form disks of the fondant as directed in recipe for Maple Surprise Bonbons. Between these enclose slices of candied fruit or nuts, and dip these into maple fondant or chocolate and fondant mixture. Or you may make the inner bonbon of a different color and flavor from that used in the coating, selecting flavors which will heighten each other, as vanilla and raspberry, lemon or orange and vanilla, or chocolate and strawberry. |
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| Candy Making Recipes from Mrs. Harding's Twentieth Century Cookbook - Printed 1921 |