Woman's Institute Library of Cookery Volume V Part 26

PLAIN CARAMELS

3 c. milk 3 c. sugar 1-1/2 c. corn sirup

The milk used for making caramels should be as rich as possible; in fact, if cream can be used, the candy will be very much better. Add half of the milk to the sugar and sirup and put over the fire to cook. Allow this mixture to boil until a soft ball will form when dropped in water, stirring when necessary to prevent burning. Then gradually add the remaining milk without stopping the boiling if possible. Cook again until a temperature of 248 degrees will register on the thermometer or a fairly hard ball will form when tried in water. In the water test, the ball, when thoroughly cold, should have exactly the same consistency as the finished caramels. Toward the end of the boiling, it is necessary to stir the mixture almost constantly to prevent it from burning. When done, pour it out on a b.u.t.tered slab or some other flat surface and allow it to become cool. Then cut the candy into squares from 3/4 to 1 inch in size, cutting with a sliding pressure, that is, bearing down and away from you at the same time.

If the caramels are to be packed or kept for any length of time, it is well to wrap them in waxed paper. Before attempting to use caramels, however, they should be allowed to stand overnight in a cool, dry place, but not in a refrigerator.

90. CHOCOLATE CARAMELS.--When chocolate caramels are made, the chocolate should be added just before the cooking is finished. The amount of chocolate to be used may be varied to suit the taste, but 2 squares are usually considered sufficient for the quant.i.ties given in the accompanying recipe.

CHOCOLATE CARAMELS

1 c. mola.s.ses or 1 c. maple sirup 1/2 c. corn sirup 2 c. sugar 1 pt. milk 2 Tb. b.u.t.ter 2 sq. chocolate Pinch of salt 1 tsp. vanilla

Cook the mola.s.ses or maple sirup, the corn sirup, and the sugar with 1 cupful of the milk until the mixture will form a soft ball in cold water. Then add the remainder of the milk and cook until the mixture is thick. Add the b.u.t.ter, chocolate, and salt, and cook until a hard ball will form in cold water or a temperature of 248 degrees is reached, stirring constantly to prevent burning. Add the vanilla, pour on a b.u.t.tered surface, cool, cut, and serve.

CREAM CANDIES

NATURES OF CREAM CANDIES

91. There are numerous varieties of cream candies, some of which must be made with great care while others may be made quickly and easily. For instance, fudge, penuchie, divinity, and sea foam are examples of cream candies that do not require long preparation, but these must generally be used up quickly, as they do not stay soft upon exposure to the air unless it is very moist. On the other hand, such cream candies as opera cream, fondant, center cream, and orientals require both care and time in their preparation. If these are properly looked after, they may be kept for some time. In fact, it is necessary that some of them stand for several days before they can be made into the numerous varieties to which they lend themselves.

The main point to consider in the preparation of all cream candies is that crystallization of the sugar, which is commonly called _graining_, must be prevented if a creamy mixture is to be the result. Candies of this kind are not palatable unless they are soft and creamy. However, no difficulty will be experienced in preparing delicious cream candies if the principles of candy making previously given are applied.

FUDGES AND RELATED CANDIES

92. FUDGE NO. 1.--Probably no other candy is so well known and so often made as fudge. Even persons little experienced in candy making have success with candy of this kind. Another advantage of fudge is that it can be made up quickly, very little time being required in its preparation. Several varieties of fudge may be made, the one given in the accompanying recipe being a chocolate fudge containing a small quant.i.ty of corn starch.

FUDGE No. 1

3 c. sugar 1-1/4 c. milk 2 Tb. b.u.t.ter Pinch of salt 2 sq. chocolate 1 Tb. corn starch 3 Tb. water 1 tsp. vanilla

Mix the sugar, milk, b.u.t.ter, and salt and boil until a very soft ball will form in water. Then add the chocolate and the corn starch, which has been moistened with the cold water. Boil to a temperature of 236 degrees or until a ball that will hold together well and may be handled is formed in cold water. Remove from the fire and allow the mixture to cool until there is practically no heat in it. Add the vanilla, beat until thick, pour into a b.u.t.tered pan, cut into squares, and serve.

93. FUDGE NO. 2.--A fudge containing corn sirup is liked by many persons. It has a slightly different flavor from the other variety of fudge, but is just as creamy if the directions are carefully followed.

FUDGE No. 2

3/4 c. milk 2 c. sugar 1/4 c. corn sirup 2 Tb. b.u.t.ter Pinch of salt 2 sq. chocolate 1 tsp. vanilla

Cook the milk, sugar, corn sirup, b.u.t.ter, and salt until the mixture will form a very soft ball when tried in water. Add the chocolate and cook again until a soft ball that can be handled will form or the thermometer registers 236 degrees. Remove from the fire, cool without stirring until entirely cold, and then add the vanilla. Beat until creamy, pour into b.u.t.tered pans, cut into squares, and serve.

94. TWO LAYER FUDGE.--A very attractive as well as delicious fudge can be had by making it in two layers, one white and one dark. The dark layer contains chocolate while the white one is the same mixture, with the exception of the chocolate. The layers may be arranged with either the white or the dark layer on top, as preferred.

TWO-LAYER FUDGE

4 c. sugar 1-1/2 c. milk 6 Tb. corn sirup 2 Tb. b.u.t.ter Pinch of salt 2 sq. chocolate 1 tsp. vanilla

Mix the sugar, milk, corn sirup, b.u.t.ter, and salt, and cook until a very soft ball will form. Transfer half of the mixture to another pan and add to it the chocolate, which has been melted. Boil each mixture until it tests 238 degrees with the thermometer or a soft ball that can be handled well will form in cold water. Upon removing it from the fire, add the vanilla, putting half into each mixture. Set aside to cool and when all the heat is gone, beat one of the mixtures until it becomes creamy and pour it into a b.u.t.tered pan. Then beat the other one and pour it over the first. Cut into squares and serve.

95. BROWN-SUGAR FUDGE.--Fudge in which brown sugar is used for the largest part of the sweetening is explained in the accompanying recipe.

Peanuts are added, but if desired nuts of any other kind may be used.

BROWN-SUGAR FUDGE

2 c. brown sugar 1 c. white sugar 1 c. milk 1 Tb. b.u.t.ter 1 tsp. vanilla 3/4 c. chopped peanuts

Mix the sugar, milk, and b.u.t.ter and boil until a soft ball will form in cold water or a temperature of 238 degrees is reached on the thermometer. Remove from the fire, add the vanilla, and cool until the heat is out of the mixture. Beat, and when the candy begins to grow creamy, add the chopped nuts. When sufficiently thick, pour into a b.u.t.tered pan, cut, and serve.

96. MAPLE PENUCHIE.--Almost any kind of maple candy finds favor with the majority of persons, but maple penuchie is especially well liked. Nuts and coconut are used in it, and these improve the flavor very much.

MAPLE PENUCHIE

3 c. maple sirup 1/4 tsp. soda 1 c. milk Few grains of salt 1 tsp. vanilla 1/2 c. chopped nuts 1/2 c. shredded coconut

Into the maple sirup, stir the soda, and add the milk and salt. Place over the fire and boil until a soft ball that can be easily handled will form in cold water or a temperature of 238 degrees is reached on the thermometer. Remove from the fire, add the vanilla, and allow the mixture to become entirely cold. Beat, and when it begins to get thick, add the nuts and coconut. Continue beating until the candy grows stiff but can be poured out. Pour in a b.u.t.tered pan, cut, and serve.

97. DIVINITY.--An excellent confection known as divinity can be made with very little difficulty if the accompanying recipe is carefully followed. Nuts and raisins are used in this confection, but if desired they may be omitted. As divinity is dropped from a spoon on oiled paper, care should be taken not to boil the mixture too long, or it will be necessary to work very rapidly in order to drop all of it before it becomes too dry.

DIVINITY

1/3 c. corn sirup 1/2 c. water 2 c. sugar 1 egg white 1 tsp. vanilla 1/4 c. nuts 1/4 c. raisins

Boil the sirup, water, and sugar together until a fairly hard ball will form in cold water or the mixture registers 240 degrees on the thermometer, which is a trifle harder than the fudge mixture. Beat the egg white until it is stiff but not dry. Over this pour the hot mixture a drop at a time until it can be added faster without cooking the egg white. Beat rapidly until all the sirup is added, stir in the vanilla, and when fairly stiff add the nuts and raisins. Continue beating until the mixture will stand alone, and then drop by spoonfuls on oiled paper or a b.u.t.tered surface. When dry enough to handle, divinity may be served.

98. SEA FOAM.--Another candy in which a cooked sirup is poured over beaten egg white is known as sea foam. Candies of this kind should be served at once, for they are apt to become dry and hard if they are allowed to stand.

SEA FOAM

2 c. light-brown sugar 1/2 c. water Pinch of salt 1 egg white 1 tsp. vanilla

Boil the sugar, water, and salt until a fairly hard ball will form or the thermometer registers 240 degrees. Beat the egg white stiff, but not dry. Pour the hot sirup over the egg white, a drop at a time at first, and then as fast as possible without cooking the egg white. Add the vanilla and continue beating the mixture until it will stand alone. Drop by spoonfuls on a b.u.t.tered surface or oiled paper. When sufficiently dry, remove from the surface and serve.

FONDANT AND RELATED CREAMS

99. NATURE OF FONDANT.--Fondant is the foundation cream out of which bonbons and various other fancy candies are made. It is also used for stuffing dates, taking the place of the pit. While it is not so desirable for the centers of chocolate creams as for most of the other candies for which it is used, it can, of course, be coated with chocolate if desired. Some persons have an idea that fondant and related candies are difficult to make, but if directions are followed carefully this will not be the case.

[Ill.u.s.tration: FIG. 5]

100. In the first place, it should be remembered that the weather is an important factor in the success of candy of this kind. A clear, cold day should be selected, for it is difficult to make fondant successfully on a warm or a damp day. Then, too, it is an excellent plan to make more than can be used at one time, for no greater labor will be involved in the making of a large amount than a small amount and better results may be expected. If the fondant material is cared for properly, small quant.i.ties of it may be made up as desired. Therefore, if convenient equipment is on hand for making candies of this type, no less than 2-1/2 pounds should be made at one time. Five pounds is a preferable amount, but, if desired, 10 pounds may be made up at one time, although this amount is about as much as one person can handle and even this is somewhat difficult for some to work up.

[Ill.u.s.tration: FIG. 6]

A little ingenuity on the part of the person making up the fondant will result in many delightful bonbons. Candied fruits, nuts, coconut, and numerous varieties of flavoring and coloring may be utilized very successfully with fondant. It should be remembered, however, that bonbons do not keep fresh for more than a few days or a week at the most if they are exposed to the air. If it is desired to keep them for any length of time, they should be packed in a tin box, but when stored in this way, different colors should not be placed next to each other or they will mix.

101. FONDANT.--As will be noted, the accompanying recipe for fondant calls for 5 pounds of sugar. It is not necessary that all of the fondant be worked up at once. Indeed, it is suggested that this amount be prepared and then stored so that the fondant may be used as needed. If a smaller amount should be desired, half of each ingredient may be used.