Show household ie WS b 0 77 aa V 01 IS 06 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 and the method of handling a wide variety ot of fondants fond ants fudges and hard candies can be made utensils tor for making candy saucepans should have broad bottoms and should be large enough to allow for boiling up the inside surface should be smooth because rough spots may cause candles candies to stick and burn measuring ea suring cups use standard measuring cups for or successful results accurate measurements are essential spoons and spatulas spa tulas wooden 0 den spoons are desirable for candya candy m making ak because they do not become uncomfortably hot nor does the wooden spoon poon 8 handle cut into ones hand during beating use standard tablespoons r 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 and pans ordinary cookie sheets provide a good surface tor for pouring hard candies large platters may be used for taffy which Is to be taken out and pulle d or tor for fondant which Is to be beaten A marble slab from an old fashioned marble topped table or bureau makes an excellent smooth level surface for pouring candies candy thermometer a thermometer e ter is essential in order to obtain uniform and good results in malting making candy candies are classified as creamy candies such as fondant or fudge and as taffies and hard candles candies like nut brittle and lollipops lolli pops in making creamy candles candies two rules must be observed cook the candy to a definite temperature and cool to room temperature before you brazilian molasses bills balls makes 24 small balls 1 cups sugar V 24 cup hot water cup light molasses A teaspoon salt I 1 tablespoon vinegar vt 34 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 stige stage degrees remove from beat and add butter stir syrup slowly into popped corn com and brazil nuts mix well and shape into balls makes 1 ili jozen dozen 2 cups sugar cup light corn syrup 1 cup water A teaspoon 0 oil U of cloves or oil ot of cinnamon red or green coloring put sugar syrup and water in a sauce pan cook stirring just until the sugar is dissolved continue cooking over very 6 low heat to degrees on a can dy thermometer wash d down own the 1 crystals crystal is that form 6 during cooking using cheese cloth which has been wrapped around a fork torl or spoon when the candy re reaches achs degrees remove from heat add flavoring and coloring and mix very quickly pour into small buttered m muffin ufilio pans filling ailing them on only ay ya inch deep As soon as the IOU lolli lollipops pops begin to set which will take only a few minutest minutes loosen them from sides of pan and turn out on table top insert the pointed end of a small skewer into the side ot of each lollipop working tt it in carefully to avoid breaking th the candy it will be necessary to work quickly milk chocolate marshmallow candy pound broken milk chocolate 1 I 1 ounce square bitter chocolate vt cup walnut meats meat broken 8 marshmallows marshmallow cut in halves i melt milk chocolate and bitter I 1 chocolate together ln in the top of a double boiler remove from flame and add walnut meats and marshmallows mallows stir gently until thoroughly mixed drop by teaspoonfuls teaspoon on wax P paper aper serve when cool taffy taby apples place a meat skewer in end of each apple cook together I 1 cup sugar 1 cup white corn syrup ya cup butter and 1 cup coffee cream until mixture reaches firm ball stags stage degrees stir carefully to avoid scorching remove from flame and dip each apple into mixture and then in cold water butterscotch nut marshmallows I 1 cup light brown sugar cup cream vi teaspoon vanilla extract va teaspoon salt Vs pound marshmallows 14 cup nut meats finely chopped place brown sugar cream vanilla extract and salt in a saucepan cook slowly stirring frequently to the soft ball a stage de fc grees remove from flame and place saucepan sauce pan over hot water to keep mixture from cooling coat marshmallows with the butterscotch mixture and then roll immediately tn in the finely chopped nut meats place on a buttered platter until cold red and green popcorn balls makes 10 balls 2 cups sugar 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 stirring 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 tha popped corn which has been sprinkled with salt stir well and form into balls with the hands using little pressure chocolate fudge makes 38 36 ivi inch anch squares 2 tablespoons butter 3 cups sugar I 1 cup milk 2 squares chocolate 2 ounces cut in pieces A cup honey I 1 teaspoon vinegar I 1 teaspoon vanilla nutmeats Nut meats if desired melt butter to in a saucepan add sugar and milk and mix well bring to a boll boil then cover and cook with the lid on for about 3 minutes remove lid add chocolate and honey and cook to soft ban ball stage degrees remove from heat and add vinegar and vanilla cool to room temperature and beat until the fudge is if thick and creamy add nut meats if desired and spread in well buttered pan released Rele aged ed by western newspaper union |