The candy cook book

Preface

Canpy bought in the stores is likely to be expensive, poorly made, or impure. Candy made at home need be none of these things. And how enjoyable the process of candy making! What a pleasure it is some afternoon or evening when there is time to spare, to gratify the appetite with some confection, easily made! Even the little folks may take part, may help in the exciting business of manufacture, learn something of the mysteries of the kitchen, gain a little in power to use their head and hands. All of us enjoy the process and relish the product. Why, candy making is one of those all important household pleasures that make family life mean what it does. The hours thus spent are an intimate part of that life. The writer believes, therefore, that she serves all homelovers in compiling this book. Its recipes have been thoroughly tried and tested in our school kitchens. They are Vv vi Preface simple and well adapted for ordinary use. It is in the hope that they will be the source of many a pleasant time at home that this work is committed to its readers.

ALICE BRADLEY

Marcu, 1917

CHAPTER

Contents

PREFACE i ¢ : P

Canpy INGREDIENTS AND NECESSARY Bedi: MENT :

Uncookep CANDIES : ; } 4

Chapter I Candy Ingredients And Necessary Equipment

CANDIES are composed of sugar of various kinds, chocolate, nuts, fruits, colorings, and flavorings. Each of these has its own particular value as appealing to the sense of sight, the sense of taste, or the need of the body for nourishment.

SUGAR

Sugar (Cw~H»On) is a crystalline substance known by its sweet taste and its solubility in water. Sugar undergoes little change during digestion; as glucose it is carried by the blood through the body, and unites with oxygen breathed in from the air, forming carbon-dioxide (CO), gas, and water, in which forms it leaves the body. During this change, energy is produced, and used for muscular work. Sugar is

5 a more rapidly oxidized than any other kind of foodstuff, and makes a very desirable quick fuel food.

The principal kinds of sugar are cane sugar or sucrose, grape sugar or glucose, milk sugar or lactose, and fruit sugar or levulose.

Cane sugar is obtained from sugar cane, sugar beets, and maple trees. It is sold in many forms. Granulated sugar is the kind most commonly used in candy-making. It is made by dissolving, filtering, and crystallizing the raw sugar that has been extracted from the sugar cane or sugar beet.

Brown sugar is not so completely refined as white sugar and has more flavor. Keeping it in a covered jar in a cool place prevents it from becoming lumpy.

Powdered sugar is cane sugar, finely ground, but still slightly granular. _ Confectioners’ sugar is cane sugar so very

finely ground that it is like a powder, and dissolves instantly. In recipes where it is called for other sugar cannot be substituted, although confectioners’ sugar can be used in place of powdered or granulated sugar. It is a pure form of sugar with nothing added to it.

Molasses is a by-product in the manufacture of sugar, and cannot be crystallized with ordinary methods. |

Maple sugar is obtained by boiling down the sap obtained by tapping maple trees. Its delicious flavor is due to “impurities” that are present. Maple syrup can be made by dissolving maple sugar in boiling water, or by using the maple sap before it has been sufficiently reduced to become crystalline. The amount produced in this country each year is by no means sufficient to supply the demand, and consequently there are many imitations.

Grape sugar or glucose, found in honey and all sweet fruits, is less sweet than cane sugar. It may sometimes be seen on the outside of dried fruits such as dates and raisins. It is manufactured on a large scale from cornstarch, and is for sale as glucose in kegs and barrels of 110, 300, and 650 pounds each. As corn syrup or Karo, where it is combined with sugar syrup, it can be obtained in red label and blue label tins of one and one half and two and one half pounds capacity. When used in candies it prevents crystallization _ and gives a smoother product.

Milk sugar or lactose is present in milk, and when separated from it is sold as milk sugar. It is not sweet, and is only found in candy when milk is used.

Fruit sugar or levulose is found in sweet fruits.

It is sweeter than cane sugar and too expensive for ordinary use.

CHOCOLATE

Chocolate is obtained from cocoa beans cleaned, roasted, and finely ground. It contains much nourishment, in a concentrated form, fat, protein, and carbohydrate being present, with very little water.

Chocolate used on the outside of candies is called coating chocolate. Large candy manufacturers grind and blend cocoa beans to get the particular grade of chocolate coating for which they are famous. Sugar and vanilla are added, and any chocolate sold by name can be relied upon. It is for sale in ten-pound cakes, and should cost not less than twenty-five cents a pound for a good quality. There is upon the market a sweet coating chocolate in one sixth and half-pound cakes, in red wrappers. This can be obtained from grocers, and is very satisfactory.

_ Bitter or unsweetened chocolate has had nothing added to it, and should be used in fudges and other candies in which chocolate is cooked with sugar. It is for sale in quarter and half-pound cakes, divided into small squares, each weighing one ounce. Bitter chocolate is combined with sweet chocolate, and used for coating ‘bitter sweets.”

Cocoa is prepared from cocoa beans by the removal of a portion of the fat. Sugar, flavorings, and sometimes starch are added.

Cocoa butter is the fat obtained from the cocoa bean in the manufacture of cocoa. A _ small amount is sometimes added to melted chocolate to keep it thin enough for dipping, at a moderate temperature.

NUTS

Almost all kinds of edible nuts are used in candy-making. They contain protein, fat, and carbohydrate in varying proportions, and are excellent sources of energy. Some, like peanuts and black walnuts, almonds and pignolias, are so rich in protein that they may be used as meat substitutes. Their digestibility is increased by being finely ground. Most nuts may now be obtained shelled at about the same cost for the edible portion as in the shells. For some purposes, broken nut meats are quite satisfactory ; they cost less than the whole kernels. Nuts, when used in candies, increase the bulk and food value, detract from the sweetness, and improve both appearance and flavor.

Almonds and English walnuts are the nuts chiefly grown in this country. There are both sweet and bitter almonds; the latter are used sparingly to give flavor to almond confections. Jordan almonds are the finest almonds grown, and are for sale out of the shell, as are also other smaller and shorter varieties.

Almond paste may be made at home of finely ground almonds, but it is more satisfactory to purchase it ready for use in one and five-pound packages.

Brazil nuts are large three-cornered nuts, with a hard shell and a brown skin. The latter should usually be removed before the nuts are used in candy.

Beechnuts and butternuts are not often found in the market, but if obtainable may be used in recipes that call for walnuts or pecans.

Cashew nuts are small crescent-shaped nuts, and are usually sold with the shells removed.

Chestnuts should be of the large Spanish variety. They are rich in starch, and when boiled in syrup are a delicious confection. They may be purchased in bottles as ‘“‘marrons” in vanilla or brandy-flavored syrup, and used for centers of fancy bonbons, chocolates, or glacés,

Cocoanut may be purchased desiccated in packages, or as “desiccated”, “long”’, “short”, or **macaroon ’’, in bulk from wholesale confectioners. The very long shreds of cocoanut are desirable in some candies. Fresh-grated cocoanut should be used for cocoanut cakes if obtainable.

Cocoanut oil is a very hard fat, for sale- as nucoa and used in chewing-candy.

Filberts are round, about the size of a marble, and rich in fat. They are usually purchased in the shell.

Hickory nuts are like small walnuts, but the meat is dificult to remove whole from the shell, although delicious when obtained.

Peanuts are grown in larger and larger quantities in the United States, and furnish a nutritious and inexpensive food product, rich in protein and fat. They may be obtained raw or roasted, in or out of the shell. Raw peanuts are desirable in some recipes for peanut brittle.

Peanut butter is made by putting roasted peanuts through the finest cutter of the meat grinder, and may be prepared at home, or purchased in jars or in bulk by the pound.

Pecans are a particularly crisp, well-flavored nut. If they are first soaked for five hours in cold water, and then allowed to stand until dried off on the outside, the nut meats can be obtained whole. They may be purchased shelled, whole, or broken.

Pine nuts and pignolias grow on pine cones of large pine trees. They have an agreeable flavor, are rich in fat and of considerable food value. They require no other preparation than picking over.

Pistachio nuts are small, of a bright green color, with a purplish skin and a hard shell. The unshelled nuts have been boiled in salt water. They usually are not of such brilliant color as the nuts that may be purchased already shelled. They are expensive but not heavy, and a few of them add much to the attractiveness of candies without adding materially to the expense. They will keep a long time in a covered glass jar.

Walnuts of the English variety are obtainable almost everywhere. Being rich in fats they are an exceedingly nutritious food, and when used in candies help to overcome the cloying sweetness while increasing the food value. They may be obtained in or out of the shell.

Black walnuts are not as common as the English varieties but most satisfactory in all candies that call for walnuts.

DAIRY PRODUCTS

Milk, cream, and butter enter into the composition of many candies. Heavy cream makes a rich candy that will keep soft for a long time, and may be used either sweet or sour. When cream is not available milk and butter may be substituted, or evaporated milk may be used.

Butter should be of the best quality. Butterine or peanut oil is less expensive, and may sometimes be substituted for butter.

EGGS

Eggs for candy should be fresh. If whites only are required, care should be taken in separating that no particle of yolk gets into the white, as it will prevent its being beaten light and stiff. Bowl and egg beater must be absolutely clean, dry, and cool, or whites will not beat up well. Dried eggs or egg albumen are largely used in manufactured candies.

FRUITS

Fresh, canned, and dried fruits are used in candy-making, and add bulk and Ane while reducing the sweetness.

Fresh fruits may be dipped in fondant, chocolate, or glacé, or cooked down to a thick jelly.

IO The Candy Cook Book

Canned fruits, as apricots or pineapple, are useful when fresh fruits are not obtainable, and jams, like raspberry, may be mixed with fondant for bonbon centers. Maraschino cherries are sometimes used, with their syrup, to give flavor and variety to fudge and bonbons.

Dried fruits, like raisins, dates, figs, and prunes, are cheap and nutritious. Combined with nuts or fondant they may be classed with candies and used as a dessert.

Candied fruits— such as apricots, cherries, pears, pineapple, and plums — may be prepared at home, or purchased in city grocery stores, or from dealers in confectioners’ supplies. ‘They are valuable for decoration, for centers of chocolates and bonbons, and as an ingredient of fudges and glacéd fruits.

Angelica is the green stem of a plant, used chiefly for its color.

FLAVORINGS

Extract of vanilla properly made is the pure essence of the vanilla bean dissolved in alcohol. Many vanilla extracts are made from Tonka beans, or from vanillin prepared synthetically in a laboratory. These are labeled vanilla compounds. ;

Candy Ingredients II

Extracts of lemon and orange are made by dissolving in alcohol, oil obtained from the yellow skin of the fruit.

Raspberry, strawberry, cherry, apple, pineapple, banana, and other familiar fruit-flavors constitute a class of flavoring extracts similar in character and similarly made.

Attar or otto of rose, one of the first perfumes and perhaps the most exquisite of all, is the base of true rose extract.

Ginger extract is made by steeping and filtering ground ginger roots in alcohol.

Almond oil is procured by pressing, powdering, and drying bitter almonds, allowing the mixture to ferment, and then distilling it by steam. Almond extract is the oil dissolved in alcohol.

Pistachio flavor can better be simulated in candy by using one part almond extract and two parts vanilla extract than by using pistachio extract.

Peppermint oil is distilled from dried peppermint plants.

Oil of wintergreen is made by distillation from the leaves of the wintergreen plant, which is found in New York and Pennsylvania.

Maple flavor is a preparation of roots and herbs used to give a maple taste to white or brown sugar candies.

All spice extracts are made either by dissolving an essential oil in alcohol or by percolating a ground bark with alcohol.

COLORINGS

The varied color of candies may be due to the food materials of which they are made, or to small amounts of coloring matter added to them. Satisfactory pastes may be obtained in eight colors, in small glass jars selling for fifteen or twenty-five cents each. They are inspected and registered by the United States Government. Small amounts only are required for the delicate shades that are desirable in first-class candies. The color may be taken on the end of a toothpick and mixed directly with the candy, or be diluted with a few drops of water before being added.

GELATINE

Gelatine is obtained by the treatment of skin, ligaments, and bones of young calves with boiling water. It is for sale in sheets, in shreds, or granulated. The latter is most convenient to use, but sheet gelatine is considered best for Turkish paste,

VEGETABLE GELATINE Agar-agar, or Japanese gelatine, is used by many candy manufacturers, and is for sale at confectioners’ supply houses.

MARSHMALLOW PASTE

Marshmallows which are made by strong beating machinery are cheaper and more satisfactory than those made at home. For use in layer caramels, marshmallow comes in sheets weighing one pound each. There are five sheets in a box. The soft marshmallow cream that is sold in tin boxes may be added to fudge to make it soft and creamy.

FOOD VALUE OF CANDY

Food is required to furnish energy and heat to the body, and material for growth, repair, and for the regulation of body processes.

Heat and energy are estimated in calories, the average person requiring enough food in the form of fat, starch, sugar, and protein, to furnish about twenty-five hundred calories a day.

Material for growth and repair is furnished by protein foods, of which from sixty to one hundred grams per day are needed, and by water and various ash constituents which are also needed to maintain the body in health.

The table on page 15 gives the caloric value and protein content of many of the materials called for in candy recipes. A study of these will show that candy, especially when it contains fruit and nuts, can supply both calories and protein, and is therefore to be reckoned as food. Large amounts of candy taken in addition to regular meals may lead to increase in body weight, and to serious digestive disturbance. Reasonable amounts may well take the place of other desserts, or may be used to furnish energy in an emergency, as on a long tramp.

RECIPES

For satisfactory results in candy-making, as in other kinds of cooking with tested recipes, accurate measurements are necessary. With _ half-pint measuring cups divided into quarters and thirds, with teaspoons, tablespoons, and a case knife, the ingredients in the following recipes can be put together without the use of scales. The following table can be used to determine how much of any material needs to be purchased, or to change cup measurements to pounds or ounces.

Most of the recipes in this book are proportioned to make one pound of candy.

HOW TO MEASURE

To measure a cup of dry material like sugar, fill the cup by putting in the sugar with a scoop or large spoon, until cup overflows, and level off with a knife. Tablespoons and teaspoons are filled and leveled in the same way. Divide with knife lengthwise of spoon for a_half-spoonful; divide halves crosswise for quarters, and quarters crosswise for eighths. A cupful or spoonful of liquid is all the cup or spoon will hold. Less than a cupful of material should be measured to the proper mark upon the cup. Less than one eighth of a teaspoon is called a few grains.

Table of Measures, Weights, and Food Values

3 level teaspoons equal 1 level tablespoon 16 level tablespoons equal 1 cup

8 level tablespoons equal 4 cup

4 level tablespoons equal } cup

2 level tablespoons butter equal 1 ounce

MEASURE Catorzes | PROTEIN

Grams 1 lb. butter 2 cups packed solidly 3488 4.54 1 lb. granulated sugar 2 cups 1814 1 lb. powdered sugar 22 cups 1814 1 lb. confectioners’ sugar 33 cups 1814 1 lb. maple sugar 17 cups 1502

1 lb. brown sugar 2% cups 1724

Table of Measures, Weights, and Food Values (Cont.)

MEASURE CALORIES gras bie 1 lb. molasses 134 cups 1301 10.88 1 lb. eggs 9 large 595 53-98 1 lb. chocolate 16 squares 2792 58.51 1 lb. shelled almonds 3 cups 2936 95-25 1 lb. shelled walnuts 4 cups 3199 83.46 1 lb. shelled peanuts 22 cups 2487 | 117.03 1 lb. shelled pecans 4 cups 3330 43-55 1 lb. dates 2 cups 1416 8.62 1 lb. raisins 2 cups, packed

1 lb. shredded cocoanut 8 cups 2675 25.85 1 lb. corn syrup I} cups 1 lb. marshmallows 4 cups 1034 1 lb. milk 2 cups 314 14.96 1 lb. heavy cream 22 cups 1724 9.98 1 lb. popcorn 2 cups 1826 48.57 1 lb. almond paste I} cups

EQUIPMENT FOR HOME CANDY-MAKING

Many varieties of candy can be made without any other utensils than are found in the average kitchen. The following list will be sufficient for the preparation of any candies found in this book. When candy is to be made commercially on a large scale, many other pieces of equipment will be found desirable.

List of Utensils Desirable in Candy Making

Saucepan, I pint, agate or aluminum

Saucepan, I quart, agate or aluminum

Saucepan, 3 pint, agate or aluminum

Double boiler, 1 quart

Cup, half-pint, agate

Scotch kettle, iron or copper

Frying pan, iron Case knife, 6 inches long

_..Spatula, 5 inches long

Wide spatula, 23 inches wide, 6 inches long

Two-tined fork

~ Butter brush, rubber set

Wire bonbon dippers

Small round cutters

Small fancy cutters

Tin grater

Bowls, agate or crockery

Purée sieve

Wire strainer

Rolling pin

Marble slab or white agate tray

Cake pans

» Scales

-Wire whisks

Egg beaters

Half-pint measuring cups divided in quarters

Half-pint measuring cups divided in thirds

Teaspoons

Tablespoons

Wooden spoon, long handle

Mixing spoon, long handle

Sharp knife, 8 inches long

Sharp knife, 4 inches long

Candy thermometer

Small pair tweezers

Candy hook, to be attached to the wall

Plaster of Paris molds

Tin confectioners’ funnel for dropping candies

Steel bars

Sugar spinner

Nut cracker

Food chopper

White table oilcloth

Wax paper

Rice paper

Chocolate dipping paper

Paper cases

Cheesecloth

Timbal irons

Covered jars

Pastry bag and tubes

Saucepans and double boiler may be of agate ware or aluminum. Tin is not desirable.

An agate cup is useful for melting butter with which to grease pans.

An iron frying pan, or copper or iron Scotch kettle, is best for candies that are cooked to a very high temperature.

A marble slab is most convenient for receiving hot candies that are later worked with a spatula until creamy. A white agate tray, like those used by butchers for displaying meat, or a large platter, may be substituted. For turning over and scraping up the candy nothing is better than a wide, flexible steel spatula. A wooden butter paddle may be used, but it is not as convenient.

Bonbon dippers may be purchased or fashioned at home from a piece of Number 14 wire. They should be six inches long and the open bowl of dipper three quarters of an inch across.

Steel or iron bars, sixteen inches long and three quarters of an inch square, are convenient to keep the candy from running off a marble slab. The opening between may be made of any size, and candy may thus be cooled on the marble without the use of a pan.

Sugar spinners are made of a bundle of twenty coarse wires, ten inches long, fastened together at one end with wire coiled round and round to make a handle. A large wire egg whip, with the wires cut at the end, answers the purpose perfectly.

Parafhiin or wax paper comes in different weights. The thinnest paper is generally used for wrapping caramels, or for receiving dipped candies. Chocolate dipping paper is stiff, with a high gloss on one side, and is desirable for receiving dipped chocolates, although white table oilcloth is equally good, and may be used over and over again. Rice paper is used for the top and bottom of nougatines, and may be eaten with the candy.

CANDY THERMOMETER

For accurate and uniform results in candy-making, a thermometer that registers up to 400° F. is almost indispensable.

Much experience is necessary to determine correctly the required condition by testing candy in cold water. With careful usage, a thermometer should last for years. It may be obtained at hardware and kitchen furnishing stores for one dollar and upwards.

CARE OF THERMOMETER

The thermometer should be placed in syrup before the boiling point is reached, in order to avoid heating it too suddenly. If it is necessary to put it into candy heated beyond the boiling point, it should be held for a few moments just above the liquid that it may become warm, and then lowered gradually into syrup. When removing thermometer from candy, place it immediately in boiling water or very hot water, and allow it to cool slowly.

The following table gives tests for sugar syrup and corresponding degree on the thermometer.

Chapter II Uncooked Candies

For inexperienced candy makers, and the children who want to make their own sweets, there are several varieties of uncooked candy that can hardly fail to come out successfully.

Confectioners’ sugar, which is finer than powdered sugar, must be used where called for, or the candies will not harden properly-\, This sugar should be kept in a closely covered jar or pail and be sifted before using, to free it from lumps. If the lumps are'very hard, a large sheet _ of clean paper should be spread on the table and the sugar rolled on it with a rolling pin until smooth, then sifted through a fine sieve.

_ Uncooked Cream Fondant 2 tablespoons heavy cream __1 cup confectioners’ sugar I teaspoon corn syrup Flavors Colors / Put cream and light-colored corn syrup in a bowl, add sifted sugar gradually, stirring until 21 smooth, and add as much sugar as is necessary to make a stiff paste. Add flavoring or coloring as desired and use as a filling for dates, fruits, nuts, or as centers for bonbons or chocolates.

It may be warmed (but not made hot) over hot water, and nuts, cherries, grapes, sections of orange, and fondant centers be dipped in it. It will have to be kept over the hot water, stirred constantly, and frequently put for a few moments over the fire. See directions for dipping on page 94.

Uncooked Egg Fondant White 1 ege 2 teaspoon vanilla 3 tablespoon cold water 2 cups confectioners’ sugar

Put egg white, water, and flavoring in a bowl, and beat until well blended. Sift sugar and add one spoonful at a time, stirring until well mixed, before each addition. Continue adding a spoonful at a time until mixture is very stiff, then take out on a board, and knead with the hands until perfectly smooth. Use as stuffing for dates, for nut creams, or for centers for chocolates and bonbons,

Fondant may be colored by the addition of pink, green, yellow, lavender, or orange color paste, and other flavors may be used instead of vanilla.

A VARIETY OF UNCOOKED CANDIES.

Uncooked Candies 23

Almond Creams

Almonds Fondant Plain or colored granulated sugar

Blanch almonds (see page 166), and place one on each side of a small ball of fondant, or cover almonds with fondant, shape like a very small egg, and roll in granulated sugar.

Cherry Creams I . ; Fondant Candied cherries ©

Take fondant, cooked or uncooked, of any color or flavor, roll out one eighth inch thick, shape with round cutter one and one half inches in diameter, and roll around cherry, leaving a small portion exposed. Place in paper cases. Vanilla, coffee, and pistachio fondant look particularly well with the cherries.

Cherry Creams II

Select as many firm, smooth, candied cherries as are desired. Cut each cherry, starting at the open end, into four sections, and separate into petals. Make a tiny hole at the other end, and insert a strip of angelica one and one half inches long for a stem. Place a small ball of fondant between the petals, and arrange on a doily, or use on top of a box of bonbons.

Cherry Creams III Cut candied cherries almost in two; between the halves of each cherry place a flat ball of fondant, press together gently, and roll in coarse granulated sugar.

_

Uncooked Cocoanut Creams 3 tablespoons heavy cream 3 teaspoon violet essence or Lavender color paste vanilla I cup confectioners’ sugar 1 cup shredded cocoanut

Color the heavy cream a deep shade of lavender, add flavoring and cocoanut, and let stand ten minutes. Then add sifted sugar, heat over hot water until softened, and drop from the tip of a fork on wax paper, in rough balls the size of a chocolate cream. Leave until frm. Color paste may be omitted, or other colors may be used instead of lavender.

Coffee Creams 4 tablespoons water 2 tablespoons ground coffee 14 cups confectioners’ sugar Put water and coffee in a saucepan, bring to the boiling point, boil two minutes, and strain through double cheesecloth. Add sufficient confectioners’ sugar to stiffen, and knead until smooth. Use for walnut, pecan, or cherry creams, as centers for chocolates or bonbons, or roll out

EE

Uncooked Candies 25 one fourth inch thick, cut with a small round cutter, and roll in granulated sugar.

Date Creams

Dates Fondant Chopped nuts

Wash dates and remove stones. Fondant, either cooked or uncooked, may be used. Flavor and color fondant as desired, roll in small cylinders, put into the dates where the stone was removed, and roll in granulated sugar. Pile on a bonbon dish, or pack in layers in a candy box with waxed paper between each layer. Chopped nuts may be mixed with the fondant, or the edge of the fondant projecting from the date may be dipped in chopped nuts.

Uncooked Fudge

7 ounces sweet coating choco- 2 eggs late tr cup English walnut 1 tablespoon butter meats I cup confectioners’ sugar 1} teaspoons vanilla

Melt chocolate over hot water, add butter, sugar, yolks of eggs beaten until thick and lemon colored, whites of eggs beaten stiff, walnuts cut in pieces, and vanilla. Spread in buttered pan, and when firm cut in squares. This fudge is always soft and creamy.

Ginger Creams

2 tablespoons ginger syrup 4 tablespoons chopped pre- Confectioners’ sugar served ginger

Mix syrup from a jar of preserved ginger with two tablespoons of the chopped ginger, and add sifted confectioners’ sugar until stiff enough to knead. Knead until smooth, shape in small balls, and decorate with small pieces of preserved ginger.

Lemon Creams

2 tablespoons lemon juice Sifted confectioners’ sugar Few drops lemon extract Yellow color paste

Mix lemon juice and extract, and add sugar slowly until stiff enough to knead, adding color paste to make a delicate yellow. Knead with the hands until smooth, roll one fourth inch thick, and cut out with a small round cutter.

Maple Nut Creams

4 tablespoons maple syrup I cup confectioners’ sugar 6 tablespoons chopped nuts

Put maple syrup in a small bowl, add sifted confectioners’ sugar a tablespoon at a time, stirring until smooth, and adding sufficient sugar to make candy stiff. Knead until smooth. Shape in small balls, and roll in nut meats.

Uncooked Candies a7

Frosted Nuts

I teaspoon corn syrup Few drops maraschino or 2 tablespoons boiling water vanilla Confectioners’ sugar Nuts

Put corn syrup, boiling water, and one fourth cup sifted confectioners’ sugar in a saucepan or bowl, and stir until ingredients are thoroughly mixed. Then add another quarter cup of sugar, and beat vigorously until thick and smooth. Continue adding sugar, one fourth cup at a time, and beating between each addition of sugar, until about two cups of sugar have been used. Flavor with maraschino cordial or vanilla. This frosting should be kept at an even, luke- ‘warm temperature while it is being made, and the saucepan or bowl should be frequently placed in a larger bowl of hot water. The beating of this frosting should continue for about twenty minutes.