The state capital., 1891-12-26
HOMEMADE CANDY.

Ono May BE Sure OF Getting Delicious
and Perfectly Harmless Sweets.
When one has once mastered the boiling
of sugar sufficiently to make successful
fOndant, one has overcome the chief OBJ
stacle IN the way of making French can
dies at home. 1t is not difficult; it simply
requires care and exact attention to de
tails Use new marbleiZed saucepan, if
you do not possess regular sugar boiler
of copper lined with tin, for those expert
enced in the matter say it serves the pur-
pose just as we'll.
Put two pounds of sugar and two cups
of boiling water in the saucepan with a
speck of cream of tartar the size of half a
pea. Stir it till it melts and then let it
alone, but watch it, Let it boil ten min
utes after it begins, then test it. To do
this lift up drop gently, without disturb
ing the rest, upon the tip of a spoon and
drop it into a cup of ice water. Ii 1t dis
solves in the water the sugar has not
boiled enough If it drops to the bottom
of the cup undissolved and you can pick
it up and roll it around between your fin
ger and thumb and it forms creamy little
ball that does not stick to your finger, it is
just right.
If it is a hard, brittle candy it has boiled
too long. A teaspoonful of water must be
added to the sirup and it allowed to boil
up again. If it is sticky ball it must boil
little longer Then try it again. When
it is just right remove it from the fire and
allow it to become cool enough so that you
can bear your finger in it. When thus
cool beat it with spoon until it forms
paste which resembles lard.
Work it with your hands and set it away
Won need II uSa it, at once as Won
choose In either case it must be put in an
earthen jar and set iii pan of boiling
water to melt. If you wish to make cream
walnuts have creased papers ready, take
walnut kernels one by one on the point of
a needle, dip them in the melted fondant
and lay them on creased papers, which
must be ready prepared. Part of these
walnut candies may be made pink by col
oring the last half of the fondant used
with cochineal or with raspberry juice, be-
ing careful not to use more than three Or
four drops, as it will thin the syrup too
much
Blanched almonds, candied cherries,
ctron and raisins may all be chopped to-
gether and stirred in a fondant and poured
out on creased papers to make bar of
tutti frutti candy. Cocoanut balls are or
namental as we'll as delicious confec-
ton Crate a large cocoanut and add to
it the amount of fondant given. Take
out about one-third of the mixture and
form it into balls about the size of peaches.
Divide the remainder of the fondant into
equal parts, and color one yellow with SAT
from and the other red with cochineal. OF
these form balls of red and yellow of the
same size. Little white ribbons may be IN
troduced into the balls while they are soft,
but colored ribbons had better not ba
used, as no one can be sure of the ingre
dents in the dye, which may penetrate
| into the warm candy.
If the fondant should grow too hard dur.
| ing this long process set it back in the ket-
| tie of boiling water and let it melt out
| again. 1t is we'll to keep it standing in
| warm water, but not on the stove boiling,
while you are working with it.
Chocolate creams may be made as fol
lows: Make a fondant of about d pound Of
sugar and six .tablespoonfuls ofs>t thick
| sweet cream Let it boil till the syrup
forms soft bali when it is dropped in ice
| water and rolled between the fingers.
Treat it exactly as the other fOndant is
| treated Make it into little balls the size
| of cherry stones Melt half pound of
| chocolate by scraping it, stirring tea.
spoonful of warm water in it and heating
it until it is a thick paste. Dip the balls
of fondant in the melted chocolate, one by
one, from the point Of needle. If they
are so sugary that they break when the
| needle touches them the fondant is too
hard. They should be soft ball, and just
covered, no more, with the chocolate, so as
to form thin mask over the fondant balls
To make marshmallows dissolve half a
pound of gum arabic in pint of water,
strain it, add half a pound of sugar, stir
till the sirup is as thick as honey; then
pour it gradually over the beaten whites
of four eggs. Stir till the mixture does
not stick to the finger Dust a pan with
| starch, pour the marshmallow mixture
into it, dredge it lightly with powdered
starch, and when it is little cool cut it in
squares; when it is cold it is done.-New
| York Tribune.