The Salt Lake herald-Republican. [volume] (Salt Lake City, Utah) 1909-1918, 1910-03-06

What housewife does not cherish
a desire, especially Christmas-time,
to understand the mysterious art of
candy -making-to manufacture in her
own kitchen, with ordinary cooking
utensils, some of the many toothsome
sweets displayed in the candy store
Like the conjurer's trick, 1T is easy
when YOU know how it is done" There
is really no mystery in the art of candy
making, but confectioners usually keep
their secrets; therefore, cook books con-
tain only such candy recipes as are in
tended to be used for home production.
When these recipes are followed the re-
suit is always homemade looking can
dy, candy that anyone can tell was pro-
duced in an ordinary kitchen by an
amateur. 1t does not even taste like
the product of the professional candy
kitchen" But, it Is argued, it is pure,
wholesome candy, both palatable and
nutritious So is the best store candy,
and this is quite as easy to make as
the ordinary homemade kind.
The mere word "confectiOner" con-
iures up visions of massive copper
kettles and endless paraphernalia, 81
lent white-aproned masters of alchemy
and tones of secret recipes, years of
dollars upon dollars of capital The
housewife continues to dabble in the
homemade kind, and only dreams of
the confectioner's kind, when, as a
matter of fact, it is just as easy to sue
cessfully produce the latter as the for
mer. 1t is only a matter of carefully
following the same recipes the confec-
toner uses.
Candy-making by confectioners, how
ever, is a profession, and their recipes,
like the doctors prescription, cannot
always be read by the layman. Before
they can be used by the housewife in
an ordinary kitchen they must be shorn
of technical terms and recast in Ian
guage that she will understand. The
directions herein given are professional
recipes altered TO meet the require
ments of the housewife. Ordinary cook
ing utensils only are necessary. and all
expensive paraphernalia may be dis
pensed with. The confectioner uses
great kettles and labor-saving machin-
cry because he manufactures in large
quantities, not because they are essen
tial to the production of good candy
The innumerable cream candies, and
in fact almost every variety of sweets
displayed in the cOnfectioner's shop, can
be traced to a simple combination of
two or more equally simple compounds.
The foundation of the cream candies is
a combination of sugar, water and
cream of tartar, which the confeetion-
ers call "fondant." This fondant forms
the base of all the cream candies, and
the combinations that can be made
with it are surprising. The ingredients,
which should be mixed in the order Civ
en-, are as follows:
GRADUATED sugar, four cupfuls. Hot
water, two cupfuls. Cream of tartar,
one level teaspoonful.
Stir over a slow fire until thoroughly
dissolved, but do not allow it to boil
As soon as it is dissolved, take a damn
cloth and wipe away any grains that
appear around the sides of the pam
Then put the mixture over a quick fire
and let it boil until it makes a soft ball
when tried in cold water. Remove from
the fire and set aside to cool, but do not
pour it out of the pan in which it was
cooked. 1t is important that ii should
cool evenly, therefore do not try to
hasten the cooling by putting the pan
in cold water. AS soon as it is cool
not cold-stir energetically with a spoon
until 1t becomes a thick, creamy mass.
When too stiff to stir, take it in the
hands and knead. It's lightness depends
upon the amount of kneading, and there
is no danger of OVERRIDING it, When
quite light and creamy. put it into an
earthen dish and cover with a slightly