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

popular of all the home-made candies. Caramels are also a

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til it threads or to 235 degrees. Add the chocolate which should be melted or shaved fine. Stir it in well, then add a teaspoonful of vanilla, and beat up until creamy. The secret of good fudge lies in the beating. Some stir

Suga

s. Boil until the mixture forms a soft ball when dropped into cold water, or to about 240 degrees. Remove from fi

Almond

and when the browned sugar is thoroughly dissolved add one cupful of granulated sugar and one tablespoonful of butter. Boil until it makes a firm ball when d

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m and a teaspoonful of butter. Boil to the soft ball stage, then add a cupful of chopped nut meat

mallo

until it threads or to 235 degrees, and then add a half pound of marshmallows. Beat until dissolved, add a cupful of chopped walnut me

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ot need to use so much butter. Boil to the thread or soft ball stage, and then add one cupful of finely ground peanuts and one

Fu

f figs, one teaspoonful of ginger, and one tablespoonful of butter. Boil the mixture to the soft ball stage. Remove

nity

he hard ball stage. Add one cupful of chopped walnut meats, and one teaspoonful of vanilla; and then pour over the stiff

anut

tter, and one-fourth teaspoonful of cream of tartar. Boil to the thread or soft b

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l until it makes a soft ball, then add a fourth pound of marshmallows. Beat until dissolved, then add one-half cupful o

amon

ablespoonfuls of cinnamon. Boil to the soft ball stage, remove from the fire and add a teaspoon

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f tartar. Boil to the hard ball stage, then add one cupful of candied pineapple.

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udge may be used, or only two, as desired. A chocolate fudge with a layer of divinity fudge between is delicious. Pour half of the chocolate fudge into a pan, and when cool pour over it a layer o

Marshma

boil to the soft ball stage. Add a cupful of grated cocoanut and beat up until creamy. Arrange some marshm

oanut Marsh

easpoonful of vanilla and one cupful of grated cocoanut. Mix this in, then add a half-dozen marshmallows. Let stand a while until soft; then pour the m

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two cupfuls of brown sugar, one-half cupful of corn syrup, one-half cupful of milk and a tablespoonful of butter. Boil to the soft ball stage, ad

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ed coffee and one tablespoonful of butter. Boil to the hard ball stage. Remove from the fire, stir in one teaspoonful of vanil

nut C

lk is used add one tablespoonful of butter. Boil to the hard ball stage. Remove from fire and stir in one cup

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or to the soft ball stage, then add one-fourth pound of chocolate. Continue to boil to the hard ball stage or about 250

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of Sultana raisins and one-half cupful of English walnut meats. Boil until it makes a firm ball when dropped into cold water or to about 250 degrees. Remove from the fire, add one teaspoon

colate

blespoonfuls of butter. Boil to the hard ball stage. Remove from the fire, add one teaspoonful of vanilla and one

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tablespoonfuls of butter. When nearly done add one square of chocolate. Boil to the hard ball stage, then flavor with a spoon

erry C

Boil to the soft ball stage, then add one glassful of whole preserved strawberries, and boil until a hard ball will

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as thick as the usual caramels. Stiffen a glassful of any good jelly with a little gelatine melted in a little cold water. Pour this jelly when it begins to stiffen over one of the layers of caramel. Let stand until nearly cold, then remove the other layer

e Cream

o layers of caramel. Melt the fondant, and pour over the caramel, and when barely cool place the ot

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cupful of butter. Boil to the hard ball stage, then remove from the fire, and add one teaspoonful of v

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ter. Boil to the hard ball stage, then remove from fire and add one-half cupful of walnut meats, and a teaspoo

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of chopped figs, one-half cupful of chopped seeded raisins, and one-fourth cupful each of candied orange peel and citron. A half cupful of black walnut meats will improve this

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l to the hard ball stage, then remove from the fire and add one cupful of chopped butternut meats. Pour into buttered pans, and

t Car

upfuls of sugar, one-half cupful of corn syrup, two lemons, using both the juice and grated peel, one-half cupful of finely chopp

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