Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

with the aid of special machinery; but there are enough kinds that can be made with utensils found in the ordinary kitchen (with a few more added) to make all the variety that one

essful candy-maker after a few trials at it. In this first chapter we give a few general d

en

as they can easily be molded with the fingers. A thermometer is not absolutely necessary since one can learn to get the different stages by dropping and testing the syrup in cold water; but the thermometer makes it much easier to get the syrup cooked to exactly the right degree. In buying a thermometer

d some other candies, yet, since the marble is naturally cool, the candy

a hook is very useful. One can handle more at a tim

down maple sugar and chocolate; and a food chopper is very

s place very well. One can scarcely get along without this paper in candy-making, for it is very useful in lining candy-boxes when they are to

red

he best results it should be fine-grained and of the best quality. Confecti

ucose it is advisable for the home candy-maker to use it as it can be readily obtained at the grocery store. A few recipes call for glycerine, and this i

should be of the very best quality. Never under any circumstances us

the Candy-Mak

mpared to degrees on the t

degrees T

0 " Soft

5 " Hard

90 " Cra

" Hard cr

thermometer allow the thermo

is known as the thread stage. The soft ball stage is reached when the syrup forms a soft ball between the fingers when dropped in cold water, and the hard ball stage is reached when it makes a firm ball between the fingers when drop

des of the kettle down carefully; this removes the undissolved

ible. Candies in which milk, cream or chocolate is used should be boiled in a deep vessel as they have a tendency to boil over. Su

ite cool, or they will stick and be hard to remove. It is well to remember that nearly all hard can

can be boiled over, adding a little more water and corn syrup or cream

ring and

re orange, yellow, red, leaf green and violet. With red one can get all the shades of pink, and rose. Different shades of green can be made with the green by the amount used. Always remember that high colors are not desirable in candy and confine y

avoring remember it is very strong and use only a few drops, while from a half teaspoonful to a tablespoonful of extract may be used, according to the strength of