Show Candy iu in the homel and mow How lEt It Is Done I W professional Explains Why So Many l Published Recipes Recipes Recipes Rec Rec- ipes F Fail The Fall The Fault Is Principally in In Cooking and andIs Is Due to Improper Tests of Temperature and Measurements Measurements Meas Meas- of Ingredients Ingredients- F Formulas for Toothsome l I Confections s Warranted to I Work If the Instructions Are Carefully Followed I I lilan a housewife lured to if attempt I l make moke candy In III u the llio he home by l r pub pub- i JI becJ ed recipes has found her efforts I Tall lan fall bring able to understand I Some ome of the reasons reason are arc ex ex- plumed In 11 the he following article along Kith Ith recipes reef that ha t will Mill work nork and are ghen The Tho carefully and painstakingly I article Is 18 by bl u professional candy maker maJer who rho hat has been unusually successful sue uc In his trade trude A Chicago factory recently offered him hint for or a single j formula I T is the object of oC the writer to set act I IT forth clearly and simply a few Methods methods by which wh wholesome and andt t load good candies candles can be made with no other tools and utensils than can be bee e found In the kitchen of oC almost every everyl l home ome To begin besIn with I want to state l I that most moat of oC the candy recipes that have come to my notice are so Irregular lar that nearly everybody who tries them invariably makes a failure To explain this ar are the tho following reasons reasons rea rea- sons sons lona First it is Impossible to make candY that Is wholesome unless you weigh the different Ingredients bet beuse be- be t cause use a cup of this and a cup of oC that and nd and a a. lump of butter cannot be correct correct correct cor cor- measurements Some cups are aro larger than others and there thele are arc ro sey- sey several Nal eral weights of tho the different kinds Tf t i sugar Carse Carse grained sugar is 19 lighter lighter than tho grained finer fruit or berry sugar and powdered sugar la 13 lat t lighter than all I Y I. I Second the tho amount of water milk or ir cream used in some Bomo of oC these fort for- for t is not to dissolve tho the sugar ugar and the results aro that tho the candy andy turns back to sugar or e else se There thoro thero Is 13 too much water cream or milk and this has a tendency to toi i weaken the sugar I Third tho tile methods prescribed ins inho in s rho ho various formulas aro confusing I lomo omo will say to boll for 15 minutes fibers others 10 minutes others will say until until un un- til Ul It hardens when dropped into cold coldi i water water To show how bow ridiculous this r Js Is it Is 13 only to Imagine thes the tha s Allowing Simultaneously let us say sayat ib bat at two persons begin to make fudge I In two different households from tho the dame recipe We will classify for con- con ono one as Mrs Smith and ono one oneas as Mrs 1 Jones They aro to boll at a mixture for tor twelve minutes Mrs t 4 Smith has a brisk fire in her range Mrs Joness Jones's cook stove Isn't drawing good or there thero Is something wrong wrongs s with tho flues Mrs Smith has twice as 8 good a fire as asIra Ira MM Jones therefore therefore there there- fore fore foro In 12 1 minutes minutes' b boiling there will wUl v bo boa a difference in the tho temperature Mrs Mra Smiths Smith's candy has haa attained and aud that s attained by Mrs Joness Jones's Mrs 1 Smiths Smith's Its is 15 probably bly burned up and Mrs Jonos's Joness c Is B so BO soft that sho cannot do anything With It Result two failures Herein lies the real key to making good candy tho the knowledge of oC how to cook It Having Havins 3 a few tew good formulas and knowing exactly how to use uso them thorn Is far better than having a a. book full Hull of oC formulas and aud not knowing kno how bow 1 to use them properly Two methods aro are employed In cooking cook cooks ing ng nc candy properly properly ono one the testing temperatures temperatures by hand band and tho other rho tho use UBO of or a n. candy thermometer Most of ot tho the candy made in modern frandy randy candy factories is boiled balled by a candy t thermometer This is a mercurial ther- ther thermometer thermometer mado made expressly for the purpose put pur pose oso and registers temperatures from i s 20 degrees Fahrenheit to 40 do- do rees In making candy In the home borne It U Isn't likely that any of ot you jou OU have ve a n. Randy candy thermometer thermometer possibly possibly not ono one ii ill a II thousand In the absence of oC the tha I It thermometer t we the shall havo have to explain to you the old hand baud method which means means to wet the tho fingers finger in a pan ot of water and take tako some ot of tho the boiling Haass mass out of the pan and bu back bac into tho the pan ot of water It Is Impossible for Cor It Do tl to burn the tho hand if it the hand is wets wet wot f s Kind and tho movement back to the tho water Is rapid It If ono doesn't wish to uso use the the hand a u. spoon can be bo used It 4 spoon Is used to obtain a portion 1 should be taken oil off the tho spoon with Aha Ilbe other hand band In the pan of water as quickly as al possible and rolled between between be be- tween the thumb and forefIngers I When Wilen the candy begins to bon boll It Is Impossible to get any test by ng og some of it In water as the temperature temperature tem tem- Is so BO low that It dissolves at once After boiling a few tew minutes you can detect when trying with a spoon in water a slight thickness This is termed the catch stage l From Tom this stage In a few minutes It will advance until you can secure a anett foft nett ball off the spoon in the water This lit is termed the soft ball stage and from this stage the temperature Increases rapidly The next nen will be bethe bethe bethe the medium firm Arm ball let ball let me mo state here that it Is la impossible to make any candy In to the home below this the stage stage the next will bring the hard bard hardball hardball ball and in a few tew minutes e. e tho too soft oCt snap When the candy candy- gets get to this temperature tem tem- it should be made mada as thin as possible lu in the water between the thumb and forefinger It Is impossible I sible Bible to anal it Jl in the water but if It held between the thumb thun b and forefinger lIt it can be snapped by striking a sharp blow with either cither the spoon or a finger linger of oC tho other hand Care should be betaken betaken betaken taken to do this quickly The next stage will be bo rapid possibly a minute I from tho the soft sott snap to the snap I proper This means means that when you stretch it between the fingers under the water it will bend easily without breaking but a quick movement atthe of at the fingers will snap It It next move to the first crack stage that Is IB when thinned out between the thumb and forefinger it wont won't bend In the water but it will wUl crack readily either in the water or out and at this stage it will be chewy or Inclined to stick to the teeth when placed in the mouth This Is the tho exact place to take ort oft taffies tames to pull From the first crack we proceed a trifle more slowly to the hard crack which can readily be recognized recognized recognized as the candy is very brittle and when placed in the mouth keeps free from the teeth and crumbles freely without adhering to the teeth or lumping up in the mouth Shortly after atter the candy reaches this state it will become so sq hot that it will burn I would A advise anyone making hard boiled candles candies in tho the home to watch the candy andy r at this stage and andI It If the color is not too amber it may mayb mayb maybl b b bl cooked for tor two or three minutes I longer but never until a a. burned odor is apparent Likewise the fire should be modified after the first snap or orthe orthe orthe the pan moved back a a. trifle so that It wont won't cook too rapidly In making hard candy or taffy it is unnecessary to stir after atter tho boiling period when the sides of the pan should be washed down with a wet rag to get all the grains of oC sugar dissolved If not this may cause disaster MARS L TAFFY Two pounds sugar Two pounds corn syrup white while One Ono pound water Set on fire and stir sUr until thoroughly dissolved When it begins to boll boil wash down tho the sides of ot the pan with witha a wet rag to set let all the accumulated grains sugar of-sugar dissolved Cook this to tho the first crack then add half the tho I of oC condensed condensed condensed con con- contents of ot a five-cent five can milk and two tablespoons of ot vanilla This can be bo made mado in several flavors and colors as you wish To cool this somo some largo pan should hould be used the bottom of which should bo no greased well with butter or lard and sprinkled lightly with flour This will prevent pro Its sticking sUcking to the tho pan When it is cool enough to handle It should be pulled thoroughly either cither on an Improvised Improvised improvised Im Im- im- im hook which can bo be made out ont of ot a II largo large spike or nail or horseshoe or It can bo be pulled by hand In some of oC tho the following formulas of ot candy hard butter Scotch peanut Ac e the tho pan to cool tho candy should be lie prepared as above i A FIRST crass CLASS lulE FUDGE I Three pounds light brown bron sugar yellow One pound corn syrup Ono pound unsweetened conden condensed e milk One-half One pound water Four ounces of ot buttor button I This must bo boiled upon a medium I fire Ore and should be stirred constantly I until it reaches the medium ball stage when tested In n cold water After Atter taken from tho the fire firo with wIlb a small wooden paddle or a n large spoon poon rub tho the candy vigorously against tho the side re few minutes mla min of the pan par After Atter rubbing n will notice tho rho utes in one oue place pineo you candy audy where you ou aro are rubbing will be bo lighter in color than tho the rest ot of the tho batch You should move your spoon or paddle a n few row Inches and rub lub In a l anew new now spot until you get set tho the same sarno insults After you 1 0 get got all around tho the pan the tho whitened mass on the tho sides should bo be scraped down Into the batch proper This will start the fudge to toi i react or grain Keen Keco on rubbing around the pan vigorously rigorously for a period 1 of or When fifteen or twenty minutes I Ii i the candy becomes of ot the proper consistency consistency con con- you will note lote that on the sides of oC the pan It will be short and I grainy It should then be flavored as desired or nuts nuU may mar be added as you ou please If It you ou want to make chocolate fudge cut up fine tine about a quarter pound of at i chocolate bitter preferred Stir SUr this i in thoroughly and it IB is ready to betaken betaken be betaken taken out of the pan when it is of oC such sueh a consistency that It will wUl not not seek its ita own level le In other words It It should be so thick that you jou ou may bare bareto to roll it down a with a rolling pin to make 1 U smooth on top To your pour l our this out take a piece of oC clean paper about IS 18 Inches square oiled thoroughly thoroughly thor thor- with butter butler pour the tho candy upon this and in 30 0 0 or 35 5 minutes it will be ready to serve Berve t Cil NOUaT Oft OR First beat the whites of or five eggs very stiff sure When When you ou begin to beat the eggs place In lu another pan pm two t pounds sugar one pound corn coin syrup and about three-quarters three pound of at water Stir thoroughly until dissolved dissolved dissolved dis dis- dis- dis solved and when it starts to boll wash down down the sides Now ow have the eggs beaten beate very stiff sUet in another pan When the candy is cooked to a hard ball ballset set It back upon the fire and with a dipper or cup pour a very fine stream about out half halt the size of or a lead pencil lencil onto the beaten eggs At the tha sam earns time keep stirring the eggs round and lound round briskly Alter After pouring about one pound ol of tho the syrup the pan should be moved forward on the fire and cooled to a first crack Take off ote the fire and pour very slowly into the eggs meantime meantime meantime mean mean- time keeping the eggs stirred briskly After all the hot candy has been added added added add add- ed it should be stirred constantly for about 10 or 15 minutes then mix in about one pound of shelled nuts walnuts almonds or any kind desired flavor with two tablespoons tablespoon 0 oi of vanilla This Is now ready to pout pour and should be molded in a pound five-pound candy box either cither wood or cardboard It should first be lined with clean paper not oiled after ater it has set for a few hours it can be turned out of oC the box The paper should be wet with a clean rag and in iu a f few it minutes it will mIl come off readily Your nougat is now ready reads to cut SOFT BUTTER SCOTCH Two pounds light brown sugar One pound glucose One can unsweetened condenses milk One pound water Stir SUr this constantly until It gets t tho tc is the ho hard ball stage then add foul fou ounces good butter Continue cook log Ins ng and stirring until it cooks to i first snap Take off the fire add one halt ounce of at salt and two table tablespoonfuls tablespoonfuls tablespoonfuls spoonfuls vanilla Tho The salt and va should bould be stirred In very thor The butter bulter Scotch is ready to be poured upon an ollei olles I and d flour dusted sted pan I PEANUT mf CANDY C. I Ono One pound sugar One pound glucose I One half pound water Place upon the fire and stir until It begins to boll wash down the side of at the tho pan and when it II has reached the soft ball stage add to the b ll- ll I ing lag mass ono one pound or one and one one- one one- half halt pounds of shelled peanuts raw the Spanish variety preferred if it ob- ob ob ob- This should be stirred constantly constantly con con- very slowly and boiled on a medium fire firo If Ir the fire Is too hot the candy will bo be inclined to burn The fire can cnn be or the pan moved back a trifle This Thin candy should be cooked to the tho hard crack At this stage it will be of a 0 good amber color and the peanuts will be thoroughly roasted In fact act shortly before the tho candy reaches the cra hard crack k stage I the tho peanuts will begin to to pop like popping corn Peanut candy can be I boiled in this va way properly without testing by hand v I II XI r. PEANUT lI This U la a light fluffy porous pe peanut nut candy cand and Is made as 13 follows Two pounds sugar ugar One pound glucose Ono One pound water Place upon the fire and when It bolls wash down n the sides of at the pan When it has reached the soft soll ball i stage add acid a pound of shelled peanuts Stir this constantly until It has reached the hard crack ciack stage or afew a afew I few minutes after arter the tho peanuts begin to pop then It is taken off orr the tho fire Stir into this first two tablespoonfuls vanilla and two t teaspoonfuls ls of oC bakIng baking baking bak bak- ing soda When the soda Is added it should be stirred very veTY bri briskly kly for tor about 10 seconds then poured out quickly Into the pan van to cool In a few minutes it will twill bo be hard bard enough to break UD and BUTTER SCOTCH Two pounds sugar Ono One pound Three quarter pounds of oC water Place upon tho the fire and boll boil wash down alter after it bolls boils but dont don't stir sUr after allor it begins to boll Cook this to hard crack then add quarter ono pound butter two tablespoonfuls of oC vanilla and add one ounce salt Stir SUr this in thoroughly and when the butter is thoroughly mixed In and It begins to I boil boll again take tako off oft the tho tire fire and pour your In to topan Inpan pan to cool FONDANT FOIL FOU CHOCOLATE lE First the pan must be clean and free from grease and should be wet In tho the bottom Take |