Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1894-02-23
HOMEMADE CANDY.

HoNfE-l1ADE CANDY.
Home mado candy is best for the
children. The following recipes come
from the Boston Cooking School:
Peppermints-Put on to boil one
and one-half cnpfuls of granulated
sugar and ene-half cupful of water,
cooked until it will just gather to.
gether in cold water; it must not be
cooked until it can be gathered into
soft ball like the fondant. When
cooked to the right degree add -four
heaping teaspoonfuls of confectioner'e
sugar if it seems too stiff to drop put
it directly over the fire and heat it UP
again. Just before pouring out add
six drops of oil of peppermint. Turn
out i'll shape, using tunnel and u
long-handled wooden stopperr lifting
the stopper high, GRongh to allow the
mixture to flow into the right size.
Different kinds may be made by using
different fiavorings and colorings.
Buttcrcups- two cupfuls OF
molasses, one cupful of sugar, three.
quarters of n cupful of water, one
heaping tablespoonful of butter, one
half teaspoonful of cream of tartar,
without stirring. When done pour
on to buttered platter when it eau
be handled pull until light colored.
Place ON slightly Toured board,
and stretch out into long, narrow
shape into the centre fold some French
fondant, and roll ont and cut.
Porto Rico molasses of medium grade
is best for candy. Measure the butte,
as rounding ms the spoon hollowsi
measure out an even teaspoonful OF
cream of tartar, and divide length-wise
for the half spoonful. The cream OF
tartar is not added to make the candy
white, as many people think, but to
keep it from granulating.
Nut Nougat. Melt one pound OF
sugar in saucepan, stirring con.
stantly to prevent burning, as there ID
no wnter in it. Add one cupful OF
hickory nut meat, slightly sailed.
Pour into buttered pans, and mark
into squares. 1t may be more con.
venient for some to measure the sugar
In cup than by weight; i'll that case,
remember that two cupfule, or one
pint, of granulated sugar weighs
pound. This rule is only for granu-
lated sugar, as it would require
larger quantity of powdered sugar to
weigh the same. Put all the ingredi.
ents into granite-warc saucepan
one that has been used for melting
butter or lard is best The flavor OF
the candy is much improved if little
salt is sprinkled over the nuts before
mixing together. The nuts should be
heated thoroughly before stirring into
the syrup, and the place Oh which it ia
to be poured should be hot. When
the candy is poured on the plate, cut
into narrow strips or bars quickly.
with thin, sharp knife. Rapid work
is necessary in making nut bar Many
other nuts are used in place Of
hickory nuts. Peanuts, shelled,
skinned, and chopped fine, are eener-
ally liked; whole almonds spread over
the surface of the candy are yerv
good; English walnuts, castanas. or
any other nut, chopped fine, give an
excellent flavor. This candy is easily
made, and is generally liked.
Cream Cnramels-Boil three Gun.
luis OF sugar, ono half cupful of but
ter, one cupful of milk, and one
square OF sweet chocolate for ten
minutes. Beat until cold; add one
tablespoonful of vanilla. Beat with n
patent egg beater until it begins to
sugar around the kettle, then pour IL
IN a buttered tin, and cut in SQUARES
The sugar for candy of any kind should
be measured just level in one of the
regular measuring cups holding half a
pint. Pack the butter into the Gun
solid. Put all the ingredients. except
the chocolate into granite ware hot.
tie, and boil for ten minutes without
SURFING; and boiling means TO have
the whole surface of the candy bub-
bling and bursting for the specified
tlme. AS small an amount of choco-
late as is used in this rule can he
ecraped hne or grated and put into
the sugar dry; if large amount were
to be used the better way to use n
would be to break the cake in t;nv
pieces and put in bowl, setting this
In the opening in the tea-kottle. or
over steam in some way, to melt the
chocolate. When the taffy hus. been
boiled the requisite time remove from
the stove and beat rapidly with the
egg beater, watching the sides of the
dish carefully to see when the mixtrre
begins to granulate. Do not put tho
vanilla extract in the taf,y until the
beating is finished, rs extract of any
KIND tends to form the mixture into
grains. 1t is rather difficult to bent
tho candy with an egg beater, but it ia
the only way to do it thoroughly.
When the tafy is turned ont on the
pan cut into squares quickly with a
thin, sharp knifc.--New York Oh.