Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-14
Cable and
Kitchen.
Conducted by Ida Ames Willis.
Aarquette Building, Chicago. All rights
deserved by Banning Co., ChicAgo).
CHRISTMAS CANDIES.
Boiled Sugar Candies.

+ Boiled Sugar Candies.
Sugar heated to different degrees
gives different kinds of candy and
alone will give all shades of color from
pure white through different degrees OF
yellow, orange, reddish brown to dark
brown and black. To these may be
added favorings. butter, fruit and nuts
and we have delicious variety OF the
clear and brittle candies.
Cane sugar melts when heated at 1865
deg. F., a clear, colorless liquid, which
when cast into molds forms transpar-
ent solid known as barley sugar.
At 400 deg. F. the sugar is converted
into a dark brown substance known as
caramel brown. This is the darkest Of
the colorings used for candies. A solu-
ton of caramel is much used for color
ing soups and sauces, for creams, etc.
When cane sugar is too strongly
heated, beyond the caramel degree, it is
possible to remove the coloring by
making 1t into a solution and mixing it
with a little animal charcoal; the liquid
is then filtered.
Utensils for Home Candy Making.
The kitchen range, gas or even an Oil
stove that will give good clear ire
is all that is required in this line. For
your outfit very smooth porcelain-llned
or enameled saucepans for boiling the
sugar, small Tipped saucepan, shallow
tin for setting such candies as tofIee,
caramels, ETC., a marble slab or large,
fiat stoneware platters for cooling the
fondant; clean, smooth wooden spoons
and paddles, a wire candy upper, one
or two palette knives, a strong pair OF
shears oiled paper, small fiat paint
brush and little salad oil. If possible
to obtain one, a good thermometer Will
be convenient, but this is not absolute
ly necessary.
Fondant.
This is the white creamy mixture
that forms the basis of the majority of
the fine French bon-bons. This is not
difficult to make, but let US advise you
to select a clear day and pure cane
sugar. Make your fondant the day be-
fore you intend using it and do not at
tempt to make more than a small
quantity at time. Put pound of
granulated sugar in a saucepan with
two-thirds Of a cup of boiling water.
Set over the fire and stir until dis
soon as 1t comes to boil be careful not
to disturb the syrup. With small soft
damp cloth carefully remove the small
crystals that form on the sides of the
pan. Cook to the "soft BALI degree,
watching closely that it does not go be-
yond this, as it changes quickly as the
water evaporates. While syrup is per-
fectly colorless test by dropping little
~. low.
into a ball between the fingers remove
it from the fire without shaking it,
Have the marble slab or platter oiled
to within one or two inches of the edge;
pour the hot syrup gently but quickly
onto the center of the slab or platter
and let it cool until you can make q
slight impression with your finger. Oh
your wooden paddle and stir the mix
ture rapidly in one direction until il
forms a smooth, snow-white, creamy
paste. Dust the hands with con-
fectioner's sugar and Immediately
knead the paste, like bread dough, for
about five minutes. Brush small
bowl with oil. lay the paste in the bowl
cover with q folded damp cloth and
stand away in a cool. dry place for at
least twenty-four hours.
Fondant that has been boiled a suffi-
cient length of time, but does not
harden when formed into balls for dip
ping, may be used for the coating or
dipping of the candies, colorings and
flavorings being added to it. Should
you allow your syrup to boil too long
and until it reaches the straw color or
"crack' degree. 1t may be used for
glace or for brittle. clear candies. 1t is
we'll to have nuts ready and in a pan.
or fruit ready to dip, for just such
emergencies, until you become an ex-
pert candy-maker.
Barley Sugar Candy.
This is favorite sweetmeat Of the
English children, and is perhaps the
least harmful of all candies.
Put two cups of granulated sugar in
saucepan: add just enough boiling
water to mosten and stir until it
clears, then boil until it will harden to
the crack when tried in cold water.
Remove from the fire. add a teaspoon
full of lemon juice and pour rather thin
layers into shallow creased pans, and
when cool enough to handle cut into
narrow strips and twist into sticks and
roll in powdered sugar.
l. Maple Creams.
Work little vanilla fiavoring into
some fondant and form into balls the
size of small marbles. Set these in a
cool place TO harden. Prepare the Dip
ing fondant as follows: Put a cup of
fine crushed maple syrup in a smooth,
clean saucepan with one cup of granu-
lated sugar and three-Quarters of Il cup
Of boiling water. Cook in the same
manner as white fondant, but do not
let it stand. When done put little in
tiny saucepan that will fit over the
tea-kettle (unless you have a tiny
doubled boiler for the purpose) Stir
the fondant as it melts and as soon as
soft drop in a ball of the white fondant,
roll it around quickly until entirely
coated, then with the little wire candy
dipper lift out quickly and lay on oiled
paper, giving the dipper a little twirl
on top of the ball to give that little curl