Rock Island daily Argus. (Rock Island, Ill.) 1886-1893, 1892-01-08
HOME MADE CANDY.

One May BE Sure of Getting Delicious
and Perfectly Harmless Sweets.
When one has once mastered the boiling
of sugar sufficiently to make a successful
fondant, one has overcome the chief OBJ
stacle in the way of making French can
dies at home. II is not difficult; it simply
requires care and exact attention to de
tails. Use n new marbleized saucepan, if
you do not possess Il regular sugar boiler
of copper lined with tin, for those expert
enced in the mater say il serves the pur-
pose just as well
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 mets 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. If it dis
solves in the water the sugar has not
boiled enough. Il 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 u creamy little
ball that does no. stick 10 your finger it is
just right.
If it is hard, brittle candy it has boiled
too long. A teas poonful OF water must be
added To the sirup and il allowed 10 boil
up again. If it is a sticky ball 1t 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 that you
can bear your finger in 1t. When thus
cool beat il with a spoon until it forms a
paste which resembles lard.
Work it with your hands and set it away
Till you need it. or use it at once. rs you
,.irI o. l..
earthen jar aud set in a pan of boiling
water to melt. II you wish to make cream
walnuts have creased papers ready. take
walnut kernels one 10y one on the point of
a needle, dip them in the melted fondant
and lay them Oh 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 o:
four drops, it viii thin the syrup too
much.
Blanched almonds, candied cherries,
citron and raiSiHs may all be chopped to.
gether and stirred in foudant and poured
out on CREASED papers to make bar Of
tutti fruJJi candy. CucoanuJ balls are or
namental as wei as delicious confec.
ton. Crate large cocoanut and add to
it the amount o. foudaut 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 o. red and yellow of the
same size. Little white ribbons may he in
troduced into the balls while they are soft,
but colOred ribbons had better not he
cd al 10, 4 L.
dients 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. IL Is vel to keep it standing in
warm water, but not on the stove boiling,
while you are working with it,
Chocolate creams may he made a. fol
lows: Make fOnuant of about pound Of
sugar and six Jablesp uOnfuls of thick
sweet cream. Let it boil till the svrup
forms soft ball when it is dropped in ice
water and rolled between the fingers.
Treat it exactly IS the other fondant j.
treated. Make it into little balls the size
of cherry stones. Melt half "A pound of
chocolate 10y sCraping it, stirring a tea
spoonful of warm water in it and heating
1t unit! it is a thick paste. Dip the balls
OF lOhdant IN The melted chocolate, one by
one, from the point oc a needle If they
are so sugary that they break when the
needle touches them the fondant is too
hard. They should he a soft ball, and Just
covered, no more with the chocolate, so as
to form thin ma k over the fondant balls.
To make marsh mallows dissolve half IA
pound of gum orabic in a pint OF water,
strain it, add half a pound of sugar, stir
till the SirlD i rs thick ne honey. tIar
pour it gradually over the beaten whites
OF four eggs Sur 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 il is little cool cut il in
squares; when it ) cold it is done New
York Tribune.
One Hmm Of NnniIN.