The Washington herald., 1911-02-11
SOME CHOICE RECIPES
FOR MAKING CANDY
Cocoa Fudge.


fourth of a coffeecupful Of milk and
tablespoonful and a half Of butter in
saucepan. and when the butter has melt
ed, add a heaping coffeeCupful of pow
dered sugar, exactly nine teaspoonfuls OF
cocoa and a pinch of salt. Cook, stirring
constantly until the ingredients have
blended; then, with only occasional stir
ring, continue to cook about eight min
utes, or a trifie longer. If necessary. AS
soon as the sirup strings remove II
from the fire, add vanilla to taste; set the
saucepan into cold water and beat-not
too hard-until il begins to thiCken per-
ceptibIy Cool in buttered tins. When
half cold mark in squares. If desired,
nut meats or candied fruits may be
chopped and added to this fudge at the
same time that the fiavorinS extract Is
introduced.
Maple Fudge.
To make maple fudge crush one pound
of maple sugar and place it in a saucepan
with a cupful of milk. When his mix
ture has commenced to boil add a heap
ing tablespoonful of butter and cook until
it responds to the brittle test. At this
point remove it from the fire; add
chopped nuts meats If desired; set the
saucepan in cold water and beat gently
until the sirup commences to show signs
OF granulating. Cool in buttered tins.
marking into squares when about half
cold.
Nut and Chocolate Fudge.
Mix four cups brown sugar with three
fourths cup of rich milk. Add two table
spoonfuls butter and three ounces un-
swcetened chocolate broken in small
pieces Set back on the stove until the
chocolate is melted. then boil until 1t be
gins to thicken. Take from the fire, beat
until rather stiff, add two cupfuls Eng
Iish walnut meats or butternuts and pour
into buttered shallow pan. When near
Iy cold mark into squares.
A cupful of chopped figs may be suhsti-
tuted for nut meats If desired.
Hickory Nut Ice Cream.
Pound one pound of shelled hickory nut
meats in a mortar until they are a fine
paste; add them to a quart of cream and
set one side while you prepare custard
made from a pint of milk. three eggs,
and a cup of sugar: keep stirring until it
thickens, so that it will not curdle; take
from the fire, add another cup of sugar,
and set where it will cool; when quite
cold add the cream with the hickory nut
meats, then freeze.
Gum
Dissolve one pound gum arabic in
pint and a half of water, strain and add
one pound of water. Heat until the
sugar is dissolved. then flavor to taste
and color all or part as desired. This
should be added while the mixture is
warm When about the consistency of
honey. fill a shallow box with cornstarch,
smooth the surface and with a stick
rounded at the end the size you desire
to have the gum drops, make little inden-
tationS in the starch. They should be as
close together as can be without inter-
fering If a large number of the gum
drops are to be made, round buttons of
wood may be fastened to flat board
and the whole set of indentations made
at once Place the mixture of sugar and
gum in a vessel with long lip or spout
and pour out slowly, striking on with
wire When the mold is filled, set in a
warm place for several days until the
drops are hard enough to handle Then
dampen a little and shape in granulated
sugar.
Spiced Chocolate.
Put into a saucepan two cups of brown
sugar. one-half cup of grated chocolate,
half cup water. a teaspoonful OF but
ter and cinnamon to taste. Cook until
brittle when dropped into cold water,
then pour into buttered pans
Butter Scotch.
One cup New Orleans molasses, one
cup of butter, two cups of powdered
sugar, and a pinch of soda. Boil un-
til it crisps when dropped into cold water,
then pour in thin sheets to cool.
Chocolate Marshmallows-
To make chocolate marshmaliows wipe
ordinary marshmallows free from corn
starch, cut in halves, dip each in the
melted chocolate and set away to harden.
Home Made Cream Candy.
Put into an agate or porcelain lined
saucepan four cups granulated sugar,
one cup thick cream, and two cups
water. Stir until the sugar is dissolved.
add a tablespoonful butter and a half
of soda and cook, without
stirring, twenty minutes or half an hour,
until it is crisp, when it is dropped into
cold water Flavor lightly with vanilla,
wintergreen, or sassafras, pour into but
tered plates and cool quickly. AS soon
as cool enough to handle, take up and
pull rapidly and evenly until the mass
feels smooth and velvety to the touch.
It should be beautifully white. Drawn
into fiat sticks, cut on with shears into
sticks or kiss shaped drops, then lay
away on buttered paper in air-tight tin
boxes. 1t can be used soon after max
ing. but II is better IL kept away from
the air several days before usinR II