Candy Making: Candy Recipes, Potato Candy Recipe, Peppermint Candy Recipe

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                          Neapolitan Squares
1 lb. (2 cups) confectioners’ sugar              Pinch cream of tartar
2 tablespoonfuls rich cream                        Colors
Flavors

Sift the sugar into a basin, add the cream of tartar, and sift
again; then add the cream and make into a stiff paste. Leave
for two hours before molding.
Dust a baking-board with sifted confectioners’ sugar, then
place on the paste and flavor with vanilla extract, kneading it
in well.
Divide into five portions; leave one portion white, and color
the remaining portions pink, yellow, green, and violet. Roll
out each portion the same shape. Place one on top of the other.
Pass the rolling-pin lightly over to make the layers adhere to
each other; cut in half-inch squares with a sharp knife. Place
on waxed paper to dry.
Do not touch them until they are firm. Serve in paper cases.

Neufchâtel and Pistachio Creams
2 Neufchâtel cheeses
3 tablespoonfuls powdered salted pistachio nuts
A few salted almonds
½ teaspoonful of salt
1/8 teaspoonful of white pepper
Few grains of paprika
2 tablespoonfuls thick sweet cream

Mash the cheeses with the cream, then add the salt, pepper,
and paprika. Form into flat bonbons and press a salted
almond on each side. Roll the edges in the pistachio nuts and
chill.
Serve in paper cases.

                       Peppermint Creams
1 white of egg                   Peppermint extract
Confectioners’ Sugar        Little Royal icing

Break the white of egg in a basin, and add a few drops of
peppermint extract – the quantity will depend on the strength
of flavor liked.
Stir into this sifted confectioners’ sugar, adding it gradually
until the mixture can easily be molded.
Then either form it into small balls and flatten these into
round lozenge shapes, or roll it out with a rolling pin and
stamp it into rounds with a small cutter.
Place the lozenges on waxed paper on a sieve and leave them
to dry. Decorate with Royal Icing.

Potato and Fruit Candy
½ pint (1 cup) mashed potatoes
¼ lb. (1 cup) chopped candied pineapple
¼ lb. (1 cup) chopped preserved cherries
¼ lb. (1 cup) chopped nut meats
Pulverized sugar
1 tablespoonful vanilla extract
1 teaspoonful pineapple extract
½ teaspoonful almond extract

Put the potatoes into a large basin, and gradually add one
cupful of sugar. When the mixture begins to stiffen, add the
pineapple, cherries, nuts, and extracts, and knead in sugar
until it is so stiff that no more can be added. Place in a
buttered tin, and set it in a cool place for twenty-four hours.
Then turn out and cut in slices.
Some of this candy may be cut in squares and dipped into
melted bitter chocolate, and a nut meat may be pressed into
the top of each.
The squares may be dipped in melted flavored fondant and
rolled in cocoanut, or dipped separately in glacé and
dropped on a greased slab or try till set.
The candy may be formed into any shaped desired, and
varied by the addition of dates or figs, or any flavors or colors
preferred.
Place in paper cases.

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