The Art of Home Candy Making

About this eBook

Author

Home Candy Makers

Title

The Art of Home Candy Making, with Illustrations

Credits

Produced by Emmy, MWS and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Confectionery

Category

Text

eBook-No.

48826

Project Gutenberg

https://www.gutenberg.org/ebooks/48826

Release Date

April 30, 2015

Copyright

Public domain in the USA.

Contents

1. 1.THE ART OF HOME CANDY MAKING
2. 2.INTRODUCTION
3. 3.GENERAL INSTRUCTIONS
4. 4.A FEW WORDS ABOUT THE NECESSARY TOOLS. — HOW TO USE THE THERMOMETER.
5. 5.MATERIAL USED FOR CANDY MAKING
6. 6.HOW TO CRACK NUTS AND PREPARE TOPS FOR BON-BONS.
7. 7.BON-BON CREAM (FONDANT). — BON-BON CREAM. — WORKING THE FONDANT. — MAPLE FONDANT. — COFFEE FONDANT. — FILLINGS FOR BON-BONS.
8. 8.HOW TO MAKE BON-BONS. — LEMON FIG BON-BONS. — NECTAR BON-BONS. — VIOLET BON-BONS. — PISTACHIO BON-BONS. — COATED CHERRIES. — ORIENTAL JELLY OR FIG PASTE BON-BONS. — MARSHMALLOW BON-BONS. — MAPLE BON-BONS. — COCOANUT BON-BONS. — NUT BON-BONS.
9. 9.CREAM WAFERS.
10. 10.COCOANUT CENTERS.
11. 11.COCOANUT KISSES.
12. 12.VANILLA FUDGE. — CHOCOLATE FUDGE. — BLACK WALNUT FUDGE. — MAPLE FUDGE. — OPERA FUDGE.
13. 13.BROWNIES.
14. 14.VANILLA CARAMELS. — CHOCOLATE CARAMELS. — STRAWBERRY CARAMELS. — NUT CARAMELS. — MAPLE CARAMELS. — FULL CREAM CARAMELS. — MEXICAN GRAIN CARAMELS.
15. 15.TAFFY. — HOW TO PULL TAFFY ON A HOOK. — STRAWBERRY TAFFY. — CHOCOLATE TAFFY. — MOLASSES TAFFY. — FRENCH CHEWING TAFFY — SALT WATER TAFFY — BABY CREAM — CREAM TAFFY. — ICE CREAM TAFFY. — PEPPERMINT RECEPTION MINTS.
16. 16.BUTTERSCOTCH (BRITTLE). — SOFT BUTTERSCOTCH — PEANUT BRITTLE — BLACK WALNUT BRITTLE — FIG OR DATE BRITTLE — NUT BRITTLE.
17. 17.POPCORN CRISP. — SUGARED POPCORN — POPCORN BALLS
18. 18.PEANUT BAR.
19. 19.NOUGATINES. — HOREHOUND CANDY.
20. 20.GLACE NUTS. — GRILLED NUTS — ORIENTAL JELLY. — PINEAPPLE PUFFS. — NUT PUFFS
21. 21.CHERRY BOUNCE.
22. 22.MEXICAN PENOCHE.
23. 23.ICED SHELL BARKS. — ICED LEMON WALNUTS
24. 24.TURKISH NOUGAT OR ALAKUMA. — First Batch — Second Batch
25. 25.FRUIT LOAF. — STUFFED DATES — NUTTED DATES — CANDIED ORANGE PEEL — SPINNING SUGAR — SALTED ALMONDS — SALTED PEANUTS
26. 26.PACKING CANDY IN BOXES. — Cut a piece of white cardboard to fit between the layers. Bristol board or two pieces of heavy writing paper will answer the purpose. Fold the strips of white paper, as illustrated.
27. 27.CENTER CREAM — MAPLE CENTER CREAM — HOW TO MOULD IN CORNSTARCH. — CHOCOLATE CREAMS. — CHOCOLATE MARSHMALLOWS. — CHOCOLATE CARAMELS. — CHOCOLATE DATES. — CHOCOLATE FIG PASTE. — CHOCOLATE COATED FUDGE. — CHOCOLATE WAFERS. — CHOCOLATE WALNUT BRITTLE. — CHOCOLATE CHERRIES. — CHOCOLATE NUTS. — CHOCOLATE ALMONDS. — FILBERT PYRAMIDS. — PECAN FRITTERS. — PEANUT FRITTERS. — CHOCOLATE COATED PINEAPPLE. — CHOCOLATE COATED KISSES. — CHOCOLATE NABISCOS. — CHOCOLATE COCOANUT. — MARASCHINO CHERRIES.
28. 28.HOW TO COAT CHOCOLATES
29. 29.A FEW PRELIMINARY INSTRUCTIONS.
30. 30.PREPARING THE CHOCOLATE. — DIRECTIONS. — COATING THE BON-BONS. — ORNAMENTING THE BON-BONS.
31. 31.HELPFUL SUGGESTIONS.
32. 32.ORIENTALS — This is acknowledged by everyone to be the finest Italian chocolate cream made, and when coated with the proper coating, it is a delicious confection, with a very brittle coating, and when broken open, the center is as smooth and soft as whipped cream. — MAPLE ORIENTALS.
33. 33.A FEW WORDS ON CAKE-BAKING — ANGEL FOOD. — GOLDEN CAKE. — DEVIL’S FOOD. — SPONGE CAKE. — SUNSHINE CAKE. — BRIDE’S CAKE. — ORIENTAL ICING. — CHARLOTTE RUSSE. — ORIENTAL PUNCH. — CHOCOLATE SYRUP. — TABLE SYRUP.
34. 34.INDEX
35. 35.LIST OF ILLUSTRATIONS

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