Category: Recipes

Cream Fondant Recipe

Allow the syrup to cool until it feels only slightly warm, not cold, to the back of the hand, then remove the bars if the slab is used, and begin to work it with the scraper or broad knife by lifting it from the sides to the center. Keep working it rapidly, and it will soon become smooth and creamy; then a little later it will turn into a solid lump of sugar, and you will find when working a portion between the fingers that it becomes soft and will be perfectly smooth.

If wanted for immediate use, cover it with a damp cloth for about forty minutes, when it can be worked into a very soft, pliable mass.If wanted for future use, it should be put into an earthen jar and covered with a damp cloth. In this way the fondant may be kept for six months or longer without deteriorating. The cloth must be kept damp, and should be rinsed out of cold water two or three times each week.

The cloth must not touch the fondant.This fondant will be a little better if it stands for two or three days before using.Make up a batch of this fondant, keep it on hand, and it can be converted into any one of many different varieties of candy in a few minutes, or it may be used for icing. (See “Fondant Icing.”) If a batch of the fondant should be spoiled in making, it can be broken up and used instead of other sugar in one of the fudge recipes.the kettle down close, beginning at one side of the enclosure made by the iron bars and drawing the kettle towards the other side as the syrup is being poured. Do not scrape the last from the kettle, and do not allow the kettle to drain too much. The drippings are likely to sugar, and will make the entire batch grainy.

Fudge Recipes

Cream Fudge
Four cupfuls brown sugar
One-fourth cupful corn syrup
Two cupfuls sweet cream or rich milk
(If evaporated milk is used, make it one third water)
The corn syrup may be omitted if desired.

Put all the ingredients into the kettle, put over the fire, and stir constantly. Put the thermometer in when it
begins to boil, and see that the bulb is entirely covered. ove the thermometer, and stir all over the bottom of
the kettle to prevent burning. When the thermometer registers exactly 234°, remove the kettle from the fire, and keep beating with the spoon until the syrup begins to get creamy and thicker, add the vanilla, and turn out on the marble slab (See “Getting Marble Slab Ready”) or on an oiled platter. When it begins to harden, mark it off in squares.

Chocolate Fudge
Use the recipe for cream fudge, but should you want to reduce the cost, water may be substituted for the cream. Proceed exactly as for cream fudge, and boil it to the same degree. When it is beaten to a cream, add enough grated chocolate to make it the desired color. The temperature of the fudge will readily melt the chocolate, and it will be found that fudge made in this manner will be better than when the chocolate is cooked with the sugar.

Chocolate Nut Fudge
Use the recipe for cream fudge, and add the chocolate as directed in chocolate fudge. Have the pan or slab upon which you intend pouring the fudge covered with nut meats, and pour the fudge on them. When it is cold, mark in squares, and saw or cut with a sharp knife by drawing it back and forth in a sawing motion. In this way the nuts will be cut through, and the surface of the candy will be smooth.

Maple Fudge
Four cupfuls maple sugar
One-half cupful corn syrup
One pint rich milk

Put all the ingredients in the kettle, and place it over the fire. Stir constantly, put the thermometer in when it
begins to boil, and cook until the thermometer registers 236°, or if you desire the fudge harder, cook to 240°.
Remove from the fire and keep stirring until it gets creamy, then turn out on the slab (See “Getting Marble Slab Ready”) or oiled platter.

Maple Fruit Fudge
Use the maple fudge recipe (the corn syrup may be omitted), and just before turning the beaten fudge out on the slab, stir into it some minced candied cherries or other candied fruit. A combination of candied fruits and nuts added to this fudge make delicious candy.

Masked Candies Recipes

Masked Figs
Get the pressed figs and cut them into halves. Coat them with caramel colored, maple flavored dipping cream.

Masked Marshmallows
Make the number of marshmallows desired, and coat them with flavored dipping cream, same as for coating bon-bons. If the marshmallows are cut into halves the candy will be more dainty in appearance.

Masked Dates
Wash and pit the dates. Fill the seed cavity with fondant or a nut kernel. Allow them to dry, and then coat them with white dipping cream flavored with vanilla. The chocolate dipping cream, made by adding grated chocolate to the hot cream, is splendid for coating dates.

Masked Orange
Use the California seedless oranges for this purpose. Peel them carefully and separate the section without breaking the skin. Discard those sections from which the juice escapes, and use them for another purpose. Coat the unbroken sections in white, orange flavored dipping cream.
Masked Malaga Grapes
Wash and dry the grapes, dip the stem end in XXXX sugar, and then coat them in lemon flavored dipping cream.

Masked Nuts
Prepare one cupful of the dipping cream as for dipping bon-bons, and turn into it two or more cupfuls of broken nut meats, stir until all the nuts are coated, and then lift them out on the slab or waxed paper in small spoonfuls. To have some broken nuts ready and stir them into left-over dipping cream is one of the best ways of using it up. Halves of English walnuts, pecans, or Brazil nuts may be coated singly in this way.

Nougat Recipes

French Nougat
Two and one-half cupfuls sugar
One cupful water
One-eighth teaspoonful cream of tartar
Whites of five eggs

Put the sugar, water, and cream of tartar in the kettle and place over the fire. Stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put in the thermometer, and boil to 248°. While the syrup is boiling, beat the whites of the eggs until they are stiff enough to stand. The second the syrup reaches the correct degree, remove from the fire and begin to pour it slowly into the whites of the eggs until they are stiff enough to stand. The second the syrup reaches the correct degree, remove from the fire and begin to pour it slowly into the whites of the eggs, beating the mixture all the time. The whites of the eggs must always be beaten in a kettle large enough to hold the mixture after the syrup is added, and when adding the hot syrup the mass will
increase materially in volume. It is well to have someone pour in the syrup, as it is rather awkward and difficult for one to do both. Do not scrape any syrup from the kettle. Beat the mixture for about one minute after the last of the syrup is added, and then allow to stand undisturbed.

Put into the kettle in which the first syrup was boiled:

Three cupfuls sugar
Two and one-fourth cupfuls corn syrup
One cupful water
One teaspoonful vanilla

Put over a hot fire, stir until the sugar is dissolved, wash down the sides of the kettle, then put in the thermometer, and boil to 258°. Immediately pour this second batch slowly into the first mixture, stirring continually while the second batch of syrup is being added, and continue whipping until the candy begins to get stiff; then add one teaspoonful vanilla, one cupful nut meats, one cupful raisins, one cupful of chopped candied
cherries; stir them through well, and turn out into a deep pan lined with waxed paper. After it cools it may be cut up into squares or slices, as desired. This nougat is splendid dipped in cream fondant or chocolate. It may be formed into a cylinder two inches in diameter and covered with melted chocolate, then sliced. The fruits may be omitted in this nougat if preferred.

Opera Fudge Recipe

Opera Fudge
Four cupfuls sugar
Two cupfuls cream
One-fourth teaspoonful cream of tartar
One teaspoonful flavoring

Put the sugar and cream in the kettle and put over fire, stirring gently but constantly. Add the cream of tartar, and put the thermometer in when it begins to boil. Move the thermometer very often to stir under it. Boil to 238°. Pour on the slab and allow to stand until it is perfectly cold. Do not scrape the kettle. If a platter is used, it must be made ice-cold before pouring the fudge on. When it is thoroughly cooled, turn it and work it as cream fondant until it works up into a firm mass. Cover it with a damp cloth for forty minutes or one hour, when it can
be taken in the hands and worked up in any way desired. It may be cut into squares or worked into a roll and sliced down. If you wish to make a chocolate fudge out of this, take a portion of it in the hands and work into it enough melted chocolate to give it the desired color and flavor. Press it out in a cake and one-half inch in thickness, and
set it away for several hours before cutting it into squares. Work chopped candied cherries, candied citron, and nuts into this fudge if desired. This fudge takes longer and is harder to cream up than the cream fondant. If it turns to sugar, it has either been stirred too harshly while cooking, or you began to cream it before it was entirely cold.
If it should sugar, do not attempt to make the same batch into opera fudge, but it can be boiled over and made into another fudge. Do not have your slab more than just moist when pouring this candy upon it. (See “Getting Marble Slab Ready”) Opera fudge is excellent molded for center and then dipped in chocolate or dipping cream as for bon-bons. For variety, portions may be colored pale pink, pale green, caramel, or chocolate, and flavored with rose, wintergreen, almond, vanilla, or other flavoring. Press the portions out to one-half inch in thickness, allow to set for several hours, and then cut into squares; or each portion may be pressed out to one inch in thickness and then lay one on top of the other, making three layers deep, then press or roll them out to one inch in thickness, allow to stand for several hours and then cut into squares. In this way any arrangement of colors desired may be made.

Recipes – After Dinner Mints

After-Dinner Mints
Take the amount of cream fondant desired and heat it in the double boiler as for dipping cream. When it is thoroughly heated, thin it a little more than for dipping bon-bons. Flavor and color as desired. Take it to the slab or table, allowing the upper vessel to remain over the hot water, and with a teaspoon or the funnel drop the wafer on the slab or on waxed paper. They will spread out real thin, and will harden quickly if thinned enough with water. Take only enough in the spoon each time for one wafer, and try to make them uniform in size, which is easily
done. This work must be done rapidly. If flavored with peppermint, make them white; if flavored with wintergreen, make them a pale pink; if flavored with nectar, make them a pale green; if flavored with lemon, make them a pale yellow.

Almond Cubes
Purchase some almond paste at a good confectionery store, or, which is better, buy the blanched almonds and run them through the food chopper, using the nut butter knife. Blend some cream or maple fondant with the ground nuts, just enough to make it hold together so it can be molded. Press out into a sheet one half inch in thickness and cut into
cubes. Coat them in maple flavored dipping cream.

Chocolate Cream Wafers
Take the amount of fondant desired and melt it in the double boiler as for dipping cream. Add the amount of grated chocolate necessary to make it the desired color and flavor, and then drop on the slab or waxed paper as directed to drop after-dinner mints. If these wafers are made rich enough with chocolate, they look and taste very much like milk chocolate.

Nut Fondant
Take two parts cream fondant and one part broken nut meats, knead them until well blended, then press out into a sheet about three-fourths of an inch in thickness. Let it stand over night, or until it hardens sufficiently to cut nicely, then cut into small squares with a sharp knife.

Fruit Fondant
Take one pint of cream fondant, one dozen candied cherries, and one-half cupful of minced candied citron. Mince the cherries, and blend the three ingredients. Press out into a sheet one inch in thickness, and when sufficiently hardened, cut it into inch squares.

Recipes – Coconut Bar

Coconut Bar
Five cupfuls sugar
Two cupfuls water
Three or four cupfuls shredded or ground coconut.

Boil the sugar and water to 258°, then remove the thermometer and add the coconut. Cook it two or three minutes longer, stirring it constantly. Take it from the fire and stir it gently until the mass gets white and stiff. Pour it out on the marble or pan, flatten it out, and when cool, cut into bars or squares.

Coconut Balls
Work into a portion of fondant some shredded coconut, and then form it into balls, when the balls are cold and have hardened, dip them in dipping cream as directed to dip bon-bons. This candy is pretty when the dipping cream is colored pink.

Pineapple Squares
Two cupfuls sugar
One-fourth cupful corn syrup
One cupful thin cream
One cupful chopped preserved pineapple
The juice of one-half lemon

Put the sugar, corn syrup, and cream into the kettle and bring to the boiling point, boil for three or four minutes, and then add the chopped pineapple and the lemon juice. Put the thermometer in and boil to 240°, or until it forms a soft ball in cold water. (Stir constantly from the time it is first put over the fire.) Remove from the fire and beat until the mixture begins to show signs of getting stiff, then pour on the buttered slab or on a buttered platter. Allow to cool and cut into squares.

Crystallized Dates
Pit the dates, fill each seed cavity with a nut kernel, or fondant, and lay them in a pan about one eighth of an inch apart. To two cupfuls of sugar add two cupfuls of water, and boil to 225°. (It is difficult to get this right without the thermometer.) Let it cool until blood warm, and then pour enough over the dates to cover them. Set them in a warm place for ten or twelve hours, pour off the syrup, and let the crystals on the fruit dry before removing from the pan.

Crystallized Figs
Prepare the figs and proceed as directed in recipe for crystallizing dates.

Recipes – Butterscotch

Five cupfuls sugar
Two-thirds cupful corn syrup
One cupful butter
Two cupfuls water
One teaspoonful lemon extract

Put the sugar, corn syrup, and water in the kettle, bring to the boiling point, put in the thermometer, and cook to 300°. Turn down the fire very low and add butter, stir until it is melted, and then increase fire and bring it to a full boil. Turn it out on greased slab or platter. This candy must be stirred continually after the butter is

Soft Butterscotch
Make over the preceding recipe, but do not boil so hard. If one desires to have it soft and tough, it should be boiled to 260°, and if boiled to 280° it will be a medium between the real hard and soft.

Ginger Butterscotch
Make over the butterscotch recipe, and when adding the butter, add a heaping teaspoonful or more of ginger. If you want it hard, cook it to 300°, or to only 260° if you prefer having it soft.

Horehound Drops
Take two ounces of the dried herb and steep it in four cupfuls of water. Boil it for ten minutes, strain, then add six cupfuls of brown sugar, and boil to 305°. This candy cannot be tested successfully without a thermometer unless one has had a great deal of experience. When done, pour it upon the oiled marble or pan, and as soon as it begins to harden, mark in squares or sticks. With the thermometer no one can make a mistake on this; but without it, it is very difficult to tell when it is done, as a hard ball forms at 280°.

Glacé Nuts and Fruits
Take five cupfuls of sugar, two cupfuls of water, one-fourth teaspoonful of cream of tartar, and boil to 300°. Take it from the fire and drop in a few Brazil, English walnut, filbert, pecan, or other nut meats at a time, and immediately lift them out on waxed paper or on marble slab. Candied nuts are very easily and quickly made, and
are very attractive. The nuts may be dipped singly or in clusters. Figs, pitted and stuffed dates, raisins, candied cherries, sections of seedless oranges, strawberries, and other similar fruits may be dipped, but when juicy fruits are used, care must be exercised not to break the skin.

Recipes – Candy Gelatine

Candies Made With Gelatine
Candies in which gelatine is used have a consistency peculiar to themselves, and one which nearly everybody enjoys. To have success with these recipes the accurate measurement of gelatine is very necessary. In compiling the recipes, Knox granulated gelatine was used.

Two cupfuls granulated sugar
One and one-quarter cupfuls water
One envelope granulated sparking gelatine
One-eighth teaspoonful salt
Teaspoonful vanilla extract

Soak the gelatine in one-half the water five minutes. Put the sugar and remaining water in the kettle and boil until it spins a thread, or to 240°. Add soaked gelatine and allow to stand until partially cooled; then add flavoring and salt. Beat until mixture becomes white and thick. Pour into pans thickly dusted with powdered sugar, filling the pans to one inch in depth. Set in cool place until thoroughly chilled. Turn out and cut into cubes one inch square. Roll in powdered sugar.

Turkish Delight
Two cupfuls granulated sugar
One cupful water
One and one-half envelope granulated sparkling gelatin
Juice of one orange
Juice of one lemon
Red coloring
One-half cupful chopped nut meats

Soak the gelatine in one-half the cold water ten minutes. Put the sugar and remaining water in the kettle and bring to the boiling point, add soaked gelatine and juice of orange and lemon. Boil to 240°, or soft ball, add coloring and nut meats. Beat until creamy, turn into a bread pan, first dipped in cold water, to one inch in depth. Let stand until firm, turn out on board, and cut into cubes; roll in powdered sugar.

Christmas Suprême
Three cupfuls sugar
One cupful sour cream
Two squares chocolate
One-half envelope granulated sparkling gelatine
One-half cupful candied cherries
One-half cupful seeded raisins
One-fourth cupful English walnut meats

Soak gelatine in two tablespoonfuls of cold water ten minutes. Put sugar, sour cream, and grated chocolate in kettle, and boil to 240°, or to soft ball when tested in cold water. Stir constantly while cooking. Remove from fire, add gelatine, cherries cut in small pieces, raisins, and nut meats. Beat until creamy, and turn into buttered tins; chill and cut into slices. The tins should be filled to about one and one-half inches in depth. Individual bread
tins are very desirable for molding this candy.

Taffy Recipes

Pineapple Taffy
Three cupfuls sugar
One cupful pineapple juice
Two tablespoonful cream of tartar
A few drops of yellow coloring
The juice from canned or freshly grated pineapple may be used.

Put the sugar, pineapple juice, lemon juice, cream of tartar in vessel over fire, boil to 280°, or until it is brittle when dropped in cold water. Pour on oiled slab or platter, allow to cool until it can be handled with the hands, when it must be pulled until it is light. Then it should be drawn out and cut in half-inch lengths with the
scissors. The yellow coloring must be worked in while the candy is being pulled, and only enough to make a very pale shade.

White or Pulled Taffy
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Teaspoonful flavoring

Put all the into kettle and stir until the sugar is dissolved, then wipe down sides of kettle with a damp cloth, put the thermometer in, and boil to 258°. Take from the fire and pour on slab or cold platter. Always use the iron bars to form enclosure when using slab. When it begins to get hard around the edges, lift up a little and fold into the center. When cool enough to handle, take in the hands and pull until it is white. Work in desired flavoring white pulling. If you make much pulled candy, you will be justified in purchasing a candy hook or in having one made.

Chocolate Taffy
Use recipe for white taffy, and just after pouring it on the slab, sprinkle the grated chocolate over it and the warmth of the candy will easily melt it.