The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-03-25

Candy Making

Candy Making
T HERE is hardly a town SO small
that the demand for homemade
candies will not pay good profit
TO the thrifty housewife who can pro-
duce this wholesome commodity. Candy
has come to be ranked as one of the
: staples. Our war department has rec
ogniZed its value as a food, and or
dered it to be kept in the commissary
stores. In the cities, and even in the
smaller towns, the public demands
homemade candies, because they are
generally fresh and pure.
Aside from the money that may be
made by selling homemade candy
there is much pleasure to be derived
from making it. A good quality of
candy is both palatable and nutritious,
and when you make 1t yourself you
know that it is pure. This adds to the
pleasure of home candy making, and
gives greater satisfaction in the eating
of it. Withal the ability to make good
candy L. q possession much to be de-
sired.
The foundation Of the innumerable
cream candies Is what is known to the
Econfectioner as fondant, an inexpensive
preparation composed principally of
sugar and water. With fondant and
some nuts and fruit large variety Of
good, wholesome candies can be made,
as the following recipes will show.
These recipes were designed especially
for home candy making, being easy to
follow and requiring none Of the ex-
pensive utensils Of the professional con-
9ectioner's kitchen. The first three are
for fondant which forms the base Of the
others.
Fondant-White.
Take two cups Of graduated sugar;
one cup Of hot water, one-third tea
spoonful of cream of tartar. Place on
the stove and stir until thoroly dis
solved. If there are any grains around
the side of the pan, wipe off with
damp cloth before letting it come to
boil. Boil over a quick fire until it
makes soft ball when tried in cold
water. Remove from the fire and put
aside to cool, leaving 1t in the pan in
which it was cooked. Do not put into
cold water, as 1t makes it hard only
around the sides and does not cool 1t
evenly. When cool, not cold, stir until
it becomes a thick creamy mass, and
when it it is too hard to stir, take into
the hands and knead. The kneading
makes it light and more creamy, and it
cannot be kneaded too long. Put into
an earthen dish, cover with slightly
dampened cloth and let stand at least
tWenty-four hours, and as much longer
as you wish, as it will keep for weeks,
and get better each day If the cloth
is kept damp. If the fondant is granny
after being stirred, cover with water,
dissolve and cook as before, taking care
not to jar the pan either while it IS
cooking or cooling, and also being sure
that all grains are cleaned from the
sides Of the pan before the candy comes
to boil.
81 Fondant-Colored.
The above fondant may be colored
by using any Of the colors used by con-
PETITIONERS, which are made as follows:
Red-Cochineal one ounce, boil five
minutes in half a pint of water, then
add cream Of tartar, one ounce; pow
dered alum, one-half ounce; boil ten
minutes longer; add sugar, two ounces,
and bottle for use.
Blue-Put little warm water on a
plate and rub in indigo till the required
color is got
Yellow-Rub gamboge on a plate,
with some water.
Green-Boil the leaves Of spinach
about one minute in a little water and,
when strained, bottle for use.
Maple Fondant.
Use two cups of brown sugar, one
cup of maple syrup, one cup Of hot
water, one-third teaspoonful Of cream
of tartar. The maple fondant Is more
easily made than the white, as the
brown sugar is more moist and not as
likely to grain. It might, therefore,
be well to try this first.
Nut Waters.
For these use white fondant. Have
pan with about half an inch of water
In it over the fire. Put about half the
fondant made into small stewing pan
and place it in this water to melt. Fla
= vor with vanilla, stir in broken walnut
kernels and drop from spoon on a
5paraffn paper. Pecans, black walnuts,
hickory nuts, ETC., may be used in the
same way and Brazil nuts are very pal
aatable cut into halves and dipped into
the vanilla favored fondant.
Walnut Creams.
Either white maple fondant may
be used for these. Take a piece of
sfondant, roll into ball and press we'll
into each side half walnut meat; then