The Candy Cookbook (5 page)

Put coffee and water in saucepan, bring to the boiling point, then strain through double cheesecloth. To the strained coffee add sugar, cream, and soda, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until it begins to get sugary. Stir in shredded coconut and vanilla, spread in a shallow buttered pan, and mark in squares.

Melt the butter in saucepan. Add the sugars, corn syrup, and milk, and stir until boiling point is reached. Boil without stirring to 238°F (114.4°C), or until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool. With a broad spatula scrape and turn the fudge until it begins to get firm. Add the dates and vanilla, mixing them in by kneading mixture with the hands. Shape in smooth, flat cake, half an inch thick, and cut in squares. Raisins, figs, or coconut may be used instead of dates.

Melt butter in saucepan, add sugar and milk, bring to boiling point, and boil without stirring to 238°F (114.4°C) or until candy will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Add ginger, spread in a shallow buttered pan, and mark in squares.

Use any recipe for fudge, and just before it becomes firm, put half the mixture in a quarter-inch layer in buttered pan or between candy bars. Lay on it a sheet of marshmallow cut the same size, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares. If candy becomes too stiff to make smooth layers, put in saucepan, stir over hot water until softened, and use as directed above.

To any recipe for fudge, add three tablespoons marshmallow cream, beat well, and pour into buttered pan or between iron bars. This fudge is always smooth and light in texture.

Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until mixture forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, then beat with a wooden spoon, or pour out on a marble slab or agate tray and work with a spatula, until candy begins to get firm. Return to saucepan, and stir over hot water until melted but not hot. Turn half the mixture in a quarter-inch layer in buttered pan or between candy bars. Lay on it a sheet of marshmallow, cover with remaining fudge, and leave until firm. Cut in three-quarter-inch squares.

Melt butter in saucepan, add sugar, syrup, cream, and chocolate. Stir gently until chocolate is melted, then bring to boiling point, and boil without stirring to 238°F (114.4°C), or until it will form a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool. Add vanilla, and beat with a wooden spoon, or pour out on marble slab or agate tray and work with a spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars, and mark in squares with a knife. This may be finished as maple marshmallow fudge, or one cup chopped nuts may be added if desired.

Melt butter in saucepan, add sugar, syrup, and cream, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until mixture forms a soft ball when tried in cold water. Remove candy from fire, and let stand undisturbed until cool. Add nuts and salt, and beat with wooden spoon, or pour out on marble slab and work with spatula, until candy begins to get firm. Turn immediately into a buttered pan, or spread between candy bars and mark in squares.

Make recipe for Maple Nut Fudge, omitting nuts. When mixture becomes firm, put in saucepan, stir over hot water until softened, add nuts, preferably pecans, leaving them in large pieces. Drop from spoon on buttered marble slab or tin sheet in rounds three inches in diameter.

Break sugar in pieces, put in saucepan, add cream or milk, and boil without stirring to 238°F (114.4°C), or until candy will form a soft ball when tried in cold water. Remove from fire, and leave undisturbed until cool. Then stir and beat with a spoon, or work with a spatula, until candy begins to get sugary. Turn into a buttered pan, and mark in squares, or put into very small individual tins. Maple cream may be packed in jelly glasses, covered with paraffin paper and
a tin cover, and kept for frosting cake, or used as fondant is used. One cup cream may be used instead of three fourths cup if a richer candy is wanted.

To recipe for Maple Cream add three fourths cup walnuts cut in pieces, when candy begins to get sugary.

Follow directions for making Maple Cream, adding one cup of pecan nut meats cut in small pieces when candy begins to get sugary.

Hickory nuts or butternuts (white walnut) may be used.

Melt butter in saucepan, add sugar, milk, grated orange rind, and strained orange juice, mix well, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until it will form a soft ball when tried in cold water. Remove from fire, leave undisturbed until cool, then beat and stir with a spoon, or work with a spatula, until candy begins to get sugary. Stir in candied orange peel, cut in small pieces, pour into a buttered pan, and cut in squares.

The recipe for Candied Orange Peel is on page
131
. It may be omitted from this recipe if desired.

Put sugar and milk in saucepan, bring to boiling point, and boil without stirring to 238°F (114.4°C), or until candy forms a soft ball when tried in cold water. Remove from fire, let stand undisturbed until cool, add salt, peanut butter, and vanilla; then beat with spoon or work with spatula until creamy; turn into buttered pan and mark in squares.

Put sugar and cream in saucepan and cook to 238°F (114.4°C), or until a soft ball is formed when tried in cold water. Pour on a marble slab, large platter, or agate tray, and leave until cool. With a broad spatula scrape and turn the fudge until it begins to get firm. When creamy add raisins and vanilla, and spread evenly in a buttered pan, using the hands.

Melt butter in saucepan, add sugar and milk, stir until dissolved, bring to boiling point, and let boil to 238°F (114.4°C), or until a soft ball is formed when candy is tried in cold water. Remove from fire, let stand until cool, then add vanilla, and beat until creamy. Turn into a buttered pan, and cut in squares.

Melt butter in saucepan, add sugar and milk, stir until dissolved, bring to boiling point, and let boil to 238°F (114.4°C), or until a soft ball is formed when candy is tried in cold water. Remove from fire, let stand until cool, then add vanilla, and beat until creamy. Turn into a buttered pan, and cut in squares.

To Vanilla Fudge add one cup chopped English walnut meats just before beating the mixture.

Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238°F (114.4°C), or until candy forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. It may take some time, but it will surely change at last if it was boiled to the right temperature. Cover with a damp cloth for half an hour, then add vanilla, working it in well with the hands. Press into a small shallow box lined with wax paper, let stand to harden, then cut in squares.

Other flavors may be used instead of vanilla, and the candy be tinted with color paste to correspond. Sometimes the fudge is divided into several portions, each flavored and colored differently, and pressed into a box in thin layers, then cut in squares when hard. Or each portion may be packed separately to give more variety when arranged on a bonbon dish.

Variations of Opera Fudge may be secured by omitting vanilla and adding one of the following:

Chopped almonds with almond extract

Chopped candied pineapple with pineapple extract

Candied plums cut in pieces with lemon extract

Chopped candied ginger

Chopped walnuts or pecans with melted chocolate

Prepare recipe for Vanilla Opera Fudge, omitting vanilla, and divide into five portions. Flavor one portion with violet, color with violet color paste, and press into a box lined with wax paper, making a thin layer. On top of the violet, make a thin layer of fudge colored green and flavored with orange flower water. Place on the green a thin layer colored yellow and flavored with lemon; on the yellow a thin layer colored orange and flavored with orange; and on the orange the last portion colored red and flavored with raspberry. When firm, cut in narrow bars.

Put sugar and cream in saucepan, stir until it boils, add cream of tartar and boil, stirring carefully to prevent burning, to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath.

Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it begins to get sugary, add cherries and citron cut in small pieces, and maraschino or other flavor. Continue working until it forms a hard ball, cover with a damp cloth, and leave it for 30 or 40 minutes. Work it with the hands until smooth, and press into a shallow box lined with waxed paper. Let stand to harden, then cut in squares. If the candy is to be sent away, it may be covered with waxed paper and the box cover, without cutting it up.

Put sugar and cream in saucepan, stir until it boils, add cream of tartar, and boil, stirring carefully to prevent burning, to 238°F (114.4°C), or until it forms a soft ball when tried in cold water. Move thermometer often, that candy may not burn underneath. Pour on a marble slab, agate tray, or large platter which has been slightly moistened with a damp cloth, and leave until cold. With broad spatula or butter paddle work the candy back and forth until it becomes creamy. Cover with a damp cloth for half an hour, then add orange flower water and color paste to make a delicate shade of green. Work with the hands until soft, carefully adding the marshmallows cut in pieces. When evenly mixed, press into a box lined with waxed paper, let stand until firm, and cut in squares.