The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1897-12-05
DELICIOUS FRENCH CANDIES.
Plain and Fancy Sweetmeats That Can
Be Made Easily at Home.
New York Tribune,

L
French candy making amounts to an art.
The best sugar should always be used, no
matter whether plain or fancy candies are
to be made and the highest grade of granu
lated sugar should be selected for all candy
that is to be cooked. ConfectiOners xxx
sugar must be used when making sweets
that are not to be cooked, for that is the
most finely pulverized sugar known, and is
much smoother and softer than ordinary
powdered sugar, which is more or less
granny
In boiling candy syrup one should watch
it carefully and let it cook just so long. A
pint of water is the usual quantity allowed
for three pounds of sugar. and after stirring
until the sugar is we'll dissolved place the
vessel over the fire and do not stir again,
otherwise the syrup will turn back to sugar.
The longer the syrup boiS the harder the
candy will be. Use a graniteware tin or
pOrcelain-lined vessel or kettle, and be care
full to have it perfectly clean. DO not use
iron or brasS-ined utensils.
OF course, the fondant or foundation for
nearly all candies should be made as care
fully as possible. for nearly all kinds of
French CONNECTIONS may be constructed out
of this important material. 1t must be boiled
until just the right consistency is reached,
and this is easier said than done Put three
pounds Of graduated sugar in the vessel
and pour over it one pint of water. Add
two good pinches of cream of tartar. Boil
rapidly and test it in this way: Dip a clean
pine stick or skewer into the syrup and
then thrust it into a cup of icewater. Two
or three drops of the syrup will be found
in the cup; take this up between the fin
creamy ball If the ball is disposed to har,
den and becomes brittle, the syrup has been
cooked too long. 1t must be creamy and
soft and easily ''v'cI ked" or it will not do
AS soon as this desirable state is reached
remove the vessel from the fire and let the
syrup cool. When 1T is about lukewarm
stir it with snail wooden paddle, then
beat until it begins to turn creamy. When
this stage is reached the remainder of the
the fondant should be kneaded as if it were
dough until 1t is perfectly smooth and of a
creamy consistency If wrapped up in a
clean. moistened cloth. it can be easily
kept for several days. BY placing it in fancy
molds, dainty Frenchy-looking CONNECTIONS
may be evolved.
IF you wish the fondant to be tinted the
coloring liquid must be prepared before
hand. and as much of it added as desired
For blue coloring buy some powdered Prus-
sian blue from druggist. 1t is soluble,
and should be dropped in clear, cold water
Being preparation of iron. it is harmless,
and any shade can be procured by adding
more or less water. For red take fourth of
an ounce of powdered cocnineal. q fourth
of an ounce of powdered sal tartar, fourth
of an ounce of pulveriZed alum and half
ounce of cream of tartar. Stir tOpether and
pour over it a solution of four ounces of
alcohol and six ounces of warm water. Let
it stand twelve hours and then filter. Two
ounces Of water mixed with two ounces of
alcohol and poured over an ounce of saff-
ron will secure deep orange color. that
Allow the solution to stand three days be-
fore using. If a purple color is desired. mix
the DlUc anu I6u Until me TlBHL S0due re-
suits; mix the yellow and blue for green
coloring And as much or as little as is de-
sired to the fondant.
Fruit bonbons are always liked and the
making of them is not difficult Here is a
well-recommended recipe for pineapple bon
bons: Select a large, firm. fresh pineapple
cut it into squares or slips. and dip in
melted fondant. Remove carefully and lay
on marble surface to harden. The homely
peanut may be transferred into a most
toOthsome candy. To a cupful of New Or
leans syrup add cupful of light brown
sugar. a piece of butter the size of a wal
anut and a cup half-full of water Boil
rapidly and test it by dropping a teaspoon
full of it in cup of ice-cold water. If it
hardens at once it is cooked sufficiently
and three cupfuls Cor four if you wish IT
thick with nuts) of freshly roasted shelled
peanuts should be poured in. taking care
that the thin, red skin" next the peanut is
all removed. Pour the mixture on a marble
slab that has been buttered. smooth over
the top, and cut into bars or blocks with
q buttered knife when the candy is nearly
cold. Chopped hickory nuts. pecans al
monds or Brazil nuts may be used in place
IF the neanufS.