Category: Cooking & Drinking
In presenting to you, our third edition of “The Art of Home Candy Making,” we can safely say, that a more complete or practical book, on Home Candy Making, cannot be found. We strive not only to give you a larger variety of the finest candies that can be made, but to make each...
Put the sugar, glucose and water into a kettle and set on the fire. Stir until it begins to boil, wash down the sides of the kettle with a damp cloth, put in the thermometer and...
3. Part 3This whole operation, after you set the cream over on the table to commence dipping, must be done very rapidly, and you will soon learn to drop these centers in, lift them out,...
4. Part 4Use the recipe for “Opera Fudge,” adding a tablespoonful of vanilla extract when starting to cream the batch. Follow the directions for making opera fudge exactly until you have...
5. Part 5Always have your slab warm before pouring this candy on it, as it is cooked very high and will harden very quickly if your slab is cold, which you do not want it to do. If you s...
2. Part 2It is more convenient to buy your nuts already shelled, although it is more expensive. English walnuts are probably used more than any other nut, for tops of bon-bons and center...
1. Part 1In presenting to you, our third edition of “The Art of Home Candy Making,” we can safely say, that a more complete or practical book, on Home Candy Making, cannot be found. We s...
7. Part 7Drain the liquor from red or white Maraschino cherries. Melt some fondant, and dip each cherry in the melted fondant. It is well to add a little of the liquor to the fondant whi...
8. Part 8Of course this will be thinner than bon-bon cream, and will require more attention in order to keep it in a mass and not allow it to spread all over the slab. It will be a littl...
9. Part 9Nougatines 60 Nougat (Turkish) 66 Nonparaf 15 Nutted Dates 69 Nut Brittle 57 Nut Puffs 65 Nuts 16 Almond 17 Black Walnut 17 English Walnut 16 Filbert 17 Hickory nut 17 Peanut 18...