Show ar if hold news L V T IM 41 al Z v Y le OF COURSE YOU LIKE CANDY see recipes below making candy Is really outside the realm of general cooking but with a little guidance even an amateur can work real magic with sugar and water simply by changing temperature tur and the method of handling a wide variety of fondants fond ants fudges and hard candles candies can be made utensils for making candy saucepans ans should have broad bottoms and should be large enough to allow fur for boiling up the inside surface should be smooth because rough spots may cause candles candies to stick and burn measuring cups use standard I 1 measuring cups for successful results accurate measurements are essential spoons and spatulas spa tulas wooden spoons are desirable for candy making because they do not become uncomfortably hot nor does the wooden spoon handle cut into ones hand during beating use standard tablespoons and teaspoons for measuring A medium sized spatula Is a help in scraping candy from kettles and lifting candy from the pan baking sheets platters platt cra and pans ordinary cookie sheets provide a good surface tor for pouring hard candles candies large platter taffy which is to be taken out and pulled or for fondant which is to bo be beaten A marble slab from an old fashioned marble topped table or bureau makes an excellent smooth level surface for pouring candles candies candy thermometer thermometers thermo a thermometer la is essential in order to obtain uniform and good results in making candy candies are classified as creamy candles candies such as fondant or fudge and as baffles nes fles and hard candles candies like nut brittle and lollipops lolli pops in making creamy candles candies two r ules rules must be observed cook the candy to a definite temperature ture and cool to room temperature before you begin to beat brazilian molasses balls makes 24 small balls 1 cups sugar vt cup hot water 84 cup light molasses vi teaspoon salt 1 tablespoon vinegar ya cup butter 3 pints popped corn 1 pint brazil nuts sliced dissolve sugar in hot water add molasses salt and vinegar and cook to soft crack stage degrees remove from heat and add butter stir syrup slowly into popped corn and brazil nuts mix well and shape into balls lollipops Lolli pops makes 1 dozen 2 cups sugar cup light corn syrup I 1 cup water teaspoon oil of cloves or oil of cinnamon red or green coloring put sugar syrup and water in a sauce pan cook stirring just until the sugar is dis solved continue cooking over very low heat to Q degrees on a can dy thermometer wash down the i crystals that form during cooking using cheese cloth which has been wrapped around a fort fori or spoon when the candy re reaches achis degrees remove from heat add flavoring and coloring and mix very quickly pour into buttered muffin pins filling them only va mr inch deep As soon as the lollipops lolli pops begin to set which will take only a few minutes loosen them from sides of pan and turn out on an table top insert the pointed end of a small skewer into the side of each lollipop working it in carefully to avold avoid bris bricking king the candy it will be necessary to work quickly milk chocolate marshmallow candy vi pound broken milk chocolate I 1 I 1 ounce square bitter chocolate vi cup walnut meats broken a 8 marshmallows cut in halves melt milk horol hn ste and bitter for inexpensive gifts why not send copies of these 4 1 I practical and attractive cook books to your friends singly or in sets they make charming and useful gifts tor for a bride tobe to t ob be or for any of your home homo keeping friends recipes have been tested and approved in miss howes own kitchen and find then easy to use reliable and good just send 10 cents in coin for each book you order to eleanor howe north michigan avenue chicago illinois and be sure to specify which book you want better baking feeding father easy entertaining household hints chocolate together in the top of a double boiler remove from flame and odd add walnut ments meats and marshmallows stir gently until thoroughly mixed drop by teaspoonfuls spoonfuls ten on wax paper serve when cool taffy apples place a meat skewer in end nd of each apple cook together I 1 cup sugar 1 cup white corn syrup va V cup butter and I 1 cup coffee cream until mixture reaches firm ball stage abage degrees stir carefully to avoid scorching remove from flame and dip dap each apple into mixture and then in cold water butterscotch nut marshmallows I 1 cup light brown sugar vt cup cream teaspoon vanilla extra extract ct vi ii teaspoon salt vi pound marshmallows 34 4 cup nut meats finely chopped place brown sugar cream vanilla extract and salt in a saucepan cook slowly stirring frequently to the soft ball stage degrees remove from flame and place saucepan sauce pan over hot water to keep mixture fri fetn in cooling coat marshmallows with the butterscotch mixture and then roll immediately in the finely chopped nut meats place on a buttered platter until cold red and green popcorn balls makes 10 halls balls 2 cups 2 tablespoons light corn syrup 1 cups water I 1 teaspoon vanilla extract red or green liquid coloring 3 quarts popped corn combine sugar corn syrup and water and cook in a saucepan stir ring until the sugar is dissolved continue cooking until the temperature degrees is reached or until a few drops of the syrup becomes brittle when dropped into cold water add vanilla extract and a few drops of red or green coloring stir sufficiently to mix the coloring evenly pour the cooked syrup over the popped corn which has been kled with salt form into balls with the hands using little littie pressure chocolate F fudge makes 38 36 iva linch l inch squares 2 tablespoons butter 3 cups sugar I 1 cup milk 2 squares chocolate 2 ounces cut in pieces V va cup honey I 1 teaspoon vinegar I 1 teaspoon vanilla nutmeats Nut meats if desired melt butter in a saucepan add 91 ugar sugar and milk and mix well bring to a boil then cover and cook with the lid on tor for about 3 minutes re move lid add chocolate and honey and nd cook to soft ball stage degrees remove from heat and add vinegar and vanilla cool to room temperature and beat until the fudge is thick and creamy add nut meats if desired and spread in well buttered pan me released leased by western newspaper Newt paper union |