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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Sweethearts
Two cupfuls sugar
Three-fourths cupful water
Whites of four eggs
One-eighth teaspoonful cream of tartar
Teaspoonful vanilla extract
Put the sugar and water in the kettle, place over the fire, stir until the
sugar is dissolved, then wipe down the sides of the kettle with a damp
cloth, put the thermometer in, and boil to 248°. While the syrup is
boiling, separate the eggs and beat them until stiff enough to stand.
Try to gauge the beating of the whites of eggs so they will be ready at
the time the syrup is ready. Pour the syrup slowly into the beaten
whites, and beat the mixture constantly while pouring the syrup in.
To finish this candy it must be placed over a steam bath; hence select a
pan about eight or nine inches in diameter and three or four inches
deep in which to beat the eggs. The outer vessel for the boiling water
must be of a size to receive the other vessel, and the rim of the vessel
which contains the candy must rest on the rim of the outer vessel. A
savory double boiler is an ideal utensil for making this candy. Put
boiling water in the outer vessel and place the vessel containing the
candy over the water, put over fire, stir constantly, and cook until the
candy is sufficiently stiff that when a small portion is dropped upon
waxed paper it will not spread out. It will take from ten to thirty
minutes to cook the candy sufficiently after it is placed over the steam.
When it is done, turn out the fire, lift it from the stove, but allow the
candy to remain over the hot water. Coat any variety of bon-bons
centers with it. Date and figs are very nice coated in this way.
Two cupfuls sugar
Three-fourths cupful water
Whites of four eggs
One-eighth teaspoonful cream of tartar
Teaspoonful vanilla extract
Put the sugar and water in the kettle, place over the fire, stir until the
sugar is dissolved, then wipe down the sides of the kettle with a damp
cloth, put the thermometer in, and boil to 248°. While the syrup is
boiling, separate the eggs and beat them until stiff enough to stand.
Try to gauge the beating of the whites of eggs so they will be ready at
the time the syrup is ready. Pour the syrup slowly into the beaten
whites, and beat the mixture constantly while pouring the syrup in.
To finish this candy it must be placed over a steam bath; hence select a
pan about eight or nine inches in diameter and three or four inches
deep in which to beat the eggs. The outer vessel for the boiling water
must be of a size to receive the other vessel, and the rim of the vessel
which contains the candy must rest on the rim of the outer vessel. A
savory double boiler is an ideal utensil for making this candy. Put
boiling water in the outer vessel and place the vessel containing the
candy over the water, put over fire, stir constantly, and cook until the
candy is sufficiently stiff that when a small portion is dropped upon
waxed paper it will not spread out. It will take from ten to thirty
minutes to cook the candy sufficiently after it is placed over the steam.
When it is done, turn out the fire, lift it from the stove, but allow the
candy to remain over the hot water. Coat any variety of bon-bons
centers with it. Date and figs are very nice coated in this way.
Cream Candy
Four cupfuls sugar
One cupful water
One-half cupful cream
Put the sugar and water in the kettle, put in the thermometer, and boil
to 255°. Then add the cream and stir gently until it cooks to 265° or
270°. Turn out on slab (See "Getting Marble Slab Ready") or platter, and
when cool enough to handle, pull until it is white and creamy. Cut into
bars or sticks. This will get dry and mealy after standing a few hours.
Four cupfuls sugar
One cupful water
One-half cupful cream
Put the sugar and water in the kettle, put in the thermometer, and boil
to 255°. Then add the cream and stir gently until it cooks to 265° or
270°. Turn out on slab (See "Getting Marble Slab Ready") or platter, and
when cool enough to handle, pull until it is white and creamy. Cut into
bars or sticks. This will get dry and mealy after standing a few hours.
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Title:
The Candy Cookbook by
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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