Candy Making: Old Fashioned Candy, Candy Recipes, Easy Candy Recipes,Glace

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

                          How To Stuff Dates
   Remove the stones from one pound of dates and
stuff them with salted almonds. Close the dates, then
brush them over with a little beaten whit of egg, and
roll in colored sugar, colored cocoanut, chopped
pistachio nuts, or spangle with brilliantine. Dates may
be stuffed with flavored and colored fondant, then
closed and soaked in a little sherry wine for ten
minutes. To finish, drain and roll them in fine sugar.
They may be stuffed with seedless raisins or
marshmallows, walnuts chopped to a paste, preserved
ginger and cherries chopped together, pecan-nut
meats and cherries chopped together, figs, prunes,
and shredded cocoanut finely chopped. A toasted
almond may be pressed into the marshmallows before
they are put into the dates.
       Fill stoned dates with the following mixture: Boil
together one and a half cupfuls of sugar and one
cupful of milk for a few minutes, then add one
heaping teaspoonful of sweet butter and boil till it
forms a soft ball when tried in cold water. Remove
from the fire; add one teaspoonful of rose extract and a
few drops of red color and beat until thick. When the
dates are stuffed, roll in chopped nut meats. Dates are
delicious stuffed with fresh peanut butter, then
dipped into melted chocolate, melted fondant, or into
glace. They may be stuffed with pale-green marzipan
flavored with peppermint extract; or they may be
filled with chopped English walnut meats, rolled in
boiled frosting, and in finely chopped cocoanut. Black
walnut meats may be used in the same way. Remove
the stones from large dates and stuff them with raisins
or cherries that have been filled with candied ginger,
candied pineapple, pounded dates, chopped angelica,
chopped pistachio nuts, roasted almonds, roasted
peanuts, or with chopped nougat. Pack the dates in
layers, in a tin box, covering each layer with waxed
paper. The stuffed dates may be dipped in melted,
flavored fondant, melted chocolate, or glacé.
   Prunes, figs, and cherries may be stuffed and
dipped in the same way. Remove the stones from
large dates. Melt a little butter in a small frying pan,
put the dates in, split side up, fry for a few minutes,
turn over, and fry the other side. Remove from the
fire, stuff each with chopped nuts flavored with
vanilla extract, and roll in colored sugar or colored
cocoanut.

                               Coating Syrup
   1 lb. (2 cups) sugar
   1 ¼ gills (3/4 cup) water

Dissolve the sugar slowly in water. When it comes to
boiling-point, remove the impurities from the surface.
Boil to 236°, and use as directed in recipes where its
use is required.

                      Clear Hard Glacé
   1 lb. (2 cups) sugar
   4 drops acetic acid
   1 ¼ gills (3/4 cup) water

Dissolve the sugar slowly in the water in a saucepan ,
remove the scum, and boil to 270°; then add the acetic
acid and boil to 310°. The glacé is then ready for
coating glacé candies.

                        Sweet Glacé
   1 lb. (2 cups) sugar
   1 tablespoonful honey or golden syrup
   1 ¼ gills (3/4 cup) water

Proceed as directed for clear hard glacé, adding the
honey or golden syrup immediately the sugar is
dissolved.

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