Candy Making: Candy Recipes, Royal Icing Recipe, Sugar Art, Nuts

candymaking.net

Presents:

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

     Crystallized Mint, Rose, or Violet Leaves
2 lbs. mint, rose, or violet leaves
Pinch cream of tartar
2 ½ lbs. lump-sugar
1 pint (2 cups) water

Remove the stalks from the flowers and rinse them in
cold water; then spread on white paper to dry.
Place two pounds of the lump-sugar with the water in a
saucepan and dissolve thoroughly, stirring it with the
thermometer; when dissolved, add the cream of tartar

and cook until it forms a soft
ball when tried in cold water,
or until it reaches 240° by the
thermometer; remove from
the fire, and add the flowers;
press them down well under
the syrup; return to the fire
and allow to boil up once;
then pour gently into a cold
dish. The next day drain in a
sieve. To the syrup add the

Candied Rose Leaves

remaining sugar and cook again without stirring to the soft-ball stage;
put in the flowers and set aside over night; drain again, heat to the
boiling-point, and add the flowers. Remove from the fire and stir gently
until the syrup begins to grain; then pour on to sheets of paper; shake
and separate the flowers; when dry, pick them from the sugar.

                      Royal Icing For Decorating Candies
1 lb. (2 cups) confectioners’ sugar        1 dessertspoonful lemon
  2 whites of eggs                                       juice

Sift the sugar into a basin. Add the whites of eggs and the lemon-juice.
Stir until well mixed; then beat well with a wooden spoon for a quarter
of an hour. The icing must not drop from the spoon. If too thick, add
more white of egg, and if too thin, add a little more icing sugar. Color if
desired.
Use a small bag and tube for decorating candies.

                                     Salted Almonds
½ lb. blanched Jordan almonds
2 tablespoonfuls olive oil or melted butter
Salt

Blanch the almonds and dry them on a clean cloth. Put the oil or butter
into a small frying pan or a chafing-dish, and when hot, add the
almonds and stir and fry them until delicately browned. Drain on paper
and sprinkle with salt. If the almonds, oil, and salt are mixed together
and allowed to stand in a cool place, the nuts will be nicely seasoned
throughout. Pecan nut meats, blanched pistachio nuts, and peanuts also
may be salted.

Salted Popcorn
Have the corn freshly popped and cook it a delicate brown in hot melted
butter. While hot, sprinkle with fine salt.

Candy By Mail
The best way to send candy by mail: Line buttered tin boxes with waxed
paper, pour the candy in while hot, mark in squares when cool enough,
cover, and wrap.

Previous Topic:
Preparation Hints
and Recipes Part 6

Return to Contents Page

Next Topic:
Uncooked Candies