The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1926-12-09
Christmas Candies

bllS year that bQNl AsAitel 1AoNs Nttt
his wife are very busy. Of course
using aeroplanes instead of reindeer
enables them to get about much fast
er. But what with all the new babies,
whose stockings they must fill, they
are just as good as swamped. 1t
seems pity that they should work
so harl over lovely presents for us.
The only fair thing is that we should
help them a bit.
Chief among holiday fun is making
Christmas candies, And its capital
way to help Mrs. Santa Claus. Sugary
stuffed dates, sailed nuts and varie-
ty of toothsome sweets packed into a
gay box is joyful greeting to dis
tant friend, or even to daddy when he
investigates the toe of his bullying
Christmas sock.
One enjoys most a variety of
candies and the jolliest way is for
each member of the family to make
one or more kinds.
Candy Rules
The aim, is of course, to make
smooth candy without sugary crystals.
Grainy candy is an abomination toI
my mind. I'd rather eat just plain
sugar. Note very carefully these ten
rules.
/. Always use a wooden spoon to
stir the candy. This will not discolor
the candy for there is no chemical ac-
ton. Then too, the handle does not
get too hot over the fire.
2. If you use real butter, the candy
will have better flavor than when
substitute is used.
8. Stir the candy back and forth
and not round and round. Stirring
this way it is not so likely to sugar
and it does not get the syrup on the
sides of the pan.
a. Wash down the sides of the pan
with a pastry brush dipped in cold
water. A small clean paint brush can
be purchased for a few cents and is
convenient to use to wash down the
sides of the pan. Wash sugar crystals
off the spoon also.
Getting all of the crystals of sugar
off the spoon and the sides of the pan
is quite important, since one crystal
falling into the syrup will cause the
whole mass to crystalline or sugar.
Sometimes the pan in which the candy
is cooking can be covered with a lid
and the steam gathering under the
lid will wash down the sides of the
pan.
5. Bring the candy slowly to the
boiling point, using low flame.
6. Never allow the candy to boil
until every grain is dissolved. Stir it
constantly. Listen and when you do
not hear any grating sound on the
bottom of the pan, the sugar is dis
solved. Or touch the spoon and when
it does not feel grainy the sugar is
dissolved
7. Let the candy boil rapidly and
do not stir any more than necessary
after it starts boiling.
8. Remove the pan from the fire
9 when testing candy with cold water.
Otherwise it may cook to much just
while you are testing it.
9. Break nut meats instead of chop
ping. In this way you will eliminate
the fine nut dust and have clear can
dy.
The above rules for candies are
clear, I believe, and you will have
good success if you follow them care
fully:
TOffee
" cup brown sugar
Y cup white sugar
"A cup corn syrup
II cup cream
I teaspoonful butter
Il tsp. salt
Y tsp. vanilla
Y cup broken nut meats
Put sugar, corn syrup, and cream
in saucepan and stir until boiling
point is reached. Wash down sides
of saucepan with pastry brush dipped
in cold water. Add butter when candy
forms soft ball in cold water. Remove
from fire and add salt, vanilla and
nut meats. Pour on CREASED marble
between bars or in pan nine by -four
inches square. Cut in pieces one an(
one-half inches by one-haf inch wide
Maizie's Walnut Nougat
pint cream
pints sugar
IL cups corn syrup
" cup butter
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