Candy Making: Candy Recipes, Candy Ingredients, cocoa butter, nuts

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

Colors
Colors for use in candies are now easily procured, and are
sold at reasonable prices. These colors vary greatly in
strength and quality, according to the various makes. The
amount of color to be used in any given case depends
upon the shade of color desired, and must be varied to suit
the individual taste.

Flavorings
The use of flavoring extracts is universal throughout the
civilized world. Wherever dainty dishes are served and
eaten, wherever good food is appreciated and skilled
cooks try to tempt the epicure, flavoring extracts are in
constant demand. Nothing is more necessary in the
preparation of home-made candies than the flavor which
makes it enjoyable. Therefore it is supremely important
that they should be of the highest purity and quality.
Inferior extracts will result in flavorless candies that can
only be a source of disappointment.

Gelatine
Powdered gelatine is sometimes used in making candies;
it should be of the best make.

                                               Nuts
   The nuts generally used are sweet and bitter almonds,
black and English walnuts, filberts, peanuts, chestnuts,
pine nuts, pistachio nuts, Brazil nuts, butter-nuts, pecans,
and hickory-nuts. In cracking nuts it is necessary to hold
the nut in such a position that the shell shall be crushed
along definite lines. Thus, hickory-nuts must be struck on
the thin side, and pecan nuts and butter-nuts on the end.
   With such nuts as the almond and filbert, less care is
needed, as the nut is loose inside the shell. Shelled nuts
are now common commercial products. They should
always be washed and dried before they are used.

Cocoa Butter
Cocoa-butter is used to enrich a poor quality of chocolate
and bring it to the right coating consistency. Butter used
in candy making must be pure and wholesome and free
from salt. On no account may butter-substitutes, such as
oleomargarine, be used in candy making.

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