Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-19

1 Vnofo ID no goOQ reason In the world why
they should not be successfully made at
home. In candy making, as In every other
| occupation, one must creep before one
| walks and walk we'll before attempting to
run.
We have all in our day spent glorious
hours In making candy over a gas stove on
holidays. have discouraging recollec-
ton OF making taffy which never would hit
being SO hard that in ones efforts to break
! 1t one broke pet dish. 1t boiled until It
was sugary," or. worse still. 1t never stin-
ened at all. Small wonder when proper
tons OF butter and sugar were reversed.
THESE things happened in the days of dark
ness. Now we are learning with infinite
pains and much common sense that sugar
properly treated behaves itself properly
and butter and other ingredients are
arnenable to discipline The result is a re-
vival of candy making at home.
Use Good Materials.
The trtte saying that bricks cannot be
made without straw" is a truism in the
candy world. And the right kind of straws
are absolutely necessary.
You may think the following list OF uten-
sils rather formidable, but they are all re-
CURED by the candy maker who wants her
products to taste and look professional.
Here is list of the things needed: A
marble slab to work on, Thermometer.
strip gauge, a fiat wooden spoon for
which to dip nuts or fruit to be sugar
coated. This is not an expensive outfit,
surely, except the marble slab for which
a thick, fiat stoneware dish may be SUBJ
stituted. The preliminary process, the boil
ing of the sugar is of the first Importance.
The little ways of sugar are exceedingly
tricky. AS sugar is formed of crys-
tails great care must be exercised to coun-
teract its tendency to go back to its origt-
nal form the moment the moisture holding
1t In solution is evaporated In order that
this catastrophe may not happen the
grains which are constantly forming on the
sides of the pan as boiling proceeds must be
persistently brushed away. This is done by
dipping a little brush in cold water and
passing it around the pan above, not in.
the sugar. If the crystals are not removed
the whole mass will granulate Sugar alb
serbs moisture very quickly and it useless
to expect success In candy making II the
steam from boiling pans or kettles Is allow
ed to be near the sugar kettle. If by chance
the sugar does granulate it may be boiled
again more carefully with a little added
water to bring 1t back to it's usual form.
Never throw away sugar unless 1t Is
burned. and for that estate there is no
remedy.
Proper Utensils.
Candy Is best when boiled in brass or
copper kettle, but an ordinary enameled
one will do If carefully watched To make
fondant, which is the basis of most creamy,
fancy and nut candies, to every two cup
fuls Of sugar add one Of water. This
fondant will keep almost any length OF
time in an alright jar, SO it is well to make
more than one needs at the present mo-
rent. When the sugar for fondant has
registered by the thermometer 236 degrees
1t Is ready to be taken of the stove. All
the time the sugar is boiling the crystals
must be diligently brushed away, but your
small brush must not touch the boiling
sugar. AS the large bubbles rise watch
the mixture as cat watches mouse, for
the sugar passes rapidly from one stage to
another. Now have ready a cupful Of cold
water. Dip a wooden skewer into the
water. then into the sugar then back into
the water. If the sugar which adheres to
1t may be rolled into soft ball 1t is ready
to be worked into fondant
To work the fondant turn 1t out on the
marble slab or stoneware dish, which has
previously been rubbed very lightly, but
evenly, with a little sweet Oil. Let 1t cool
few minutes until you can dent it in by
pressing your finger upon 1t, but before a
crust can form. When it is just right work
1t with the wooden spoon, keeping the mass
Of sugar as much in the center of the dish
as possible. Stir until 1t Is fine, smooth,
creamy paste, soft but not brittle, which Is
then worked in the hand like thick paste.
Pretty and Nice.
Harlequin fondant is made by taking sew
eral portions Of the sugary mass and color
ing them differently. This is done by dip
ping wooden skewer into bottle Of COL
oring and then touching it to the paste.
The colors are strongly concentrated. and
only drop Is necessary. Be careful to
wash the hands after using each shade.
Just little flavoring of some favorite kind
is added. After coloring and favoring Is
finished roll the fondant into balls about
the size Of filbert nut. Most of these nuts
may be dipped into chopped almond, pis-
tachio or cocoanut, while the others are
left plain. The nuts are now ready to be
put In paper cases and packed neatly In
boxes, protected by parafiin paper between
each layer
Sugar plums made Of favored fondant are
very good. After rolling into an olive
shaped ball hold one in the palm of the
hand, cut 1T in half and press into 1t a
blanched almond. leaving a narrow strip
Of the nut uncovered, giving 1t the appear
ance Of the kernel OF the nut peeping out.
Chocolate peppermint creams are made by
flavorng the fondant with the mint
sence and covering with liquid chocolate
Marzipan Is an old French candy, which Is
delicious.
Making Marzipan.
To make the marzpan place in warm
water the number of almonds you think
you will need and when nearly boiling take
off their skins and plunge them into fresh
water until they are perfectly white. Drain
and pound them in q mortar very hard
Boil three-quarters of pound Of sugar to
one pound Of almonds to a crack, then
add the almonds. Dry the mixture on the
oven for a few minutes, remove and allow
1t to cool Now beat up the whites of two
or three eggs and after dividing the mas
PIN mixture In pieces dip in the egg and
then into powdered sugar. Arrange on Oil
paper to dry.
Turkish delight is easily made and is al
ways q favorite with children. Make a
strip with one pound Of loaf sugar and a
pint of water and clear with the whipped
white of an egg and the juice of half a
lemon. Dissolve two ounces of arrowroot
in one gill Of water. strain and add 1t while
boiling to the sirup and boil all together
until very thick. Flavor with rose water
and color with carmine. Cut in thin strips
covered with sugar.
Walnut candy Is another toothsome dainty
made from the following formula: Put in a
saucepan three cnpfuls of sugar, one cup Of
milk, and bring them TO boil and add one
tablespoonful Of butter. Boil without STIR
ring until a little dropped in cold water may
be made into ball. Take the mixture from
the fire and let 1t stand for five minutes
Have ready a pound of English walnuts
taken whole from the shell. After the candy
has stood for five minutes beat it Wen,
adding a teaspoonful of vanilla and the wal
nuts. Turn out on shallow pan and leave
In cool place to harden.