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

o the other ingredients, and since nuts have much f

late

ck of stove for about five minutes when the skins can easily be slipped off. Place on a pan in the oven and bro

Almond

he almonds and mix well with the syrup. Butter a large platter or marble slab. Pour the nougat on this and make it even with a lemon, which should be lightly dipped in oil or melted butter. Make it about an inch thick, and cut into strips or bars, or it may be used to line molds. T

e No

has reached the crack stage; then add two pounds of blanched almonds cut into strips and slightly browned in the oven. Mix all together and pour on platter or marb

ut B

t have been slightly roasted, and stir until it begins to turn brown. Be careful not to let it burn, or become more than a golden brown in color. Add one tablespoonful (level) of soda, stirring it quickly, then

nd T

and boil to the hard ball stage; then add one cupful of chopped almonds and one teaspoonf

Hazelnu

ful New Orleans molasses. Boil to the hard ball stage, add one cupful of chopped haz

an Pa

d one square of chocolate. Mix the ingredients and boil to the hard ball stage, stirring the mixture constantly while o

al

poonful of vanilla. Stir until creamy, but be careful not to break the nut meats. A good way is to stir until it begins to cream, then add the nuts, and stir until

m Nu

d stir in one teaspoonful of vanilla, then stir until it begins to get creamy; add one cupful of finely chopped nut meats. Pour into a square pan,

d Butter

add one cupful butternut meats, and stir until it turns creamy. Pour into buttered pans, and cut into squar

ate Nu

tage, then add one-fourth cupful of melted chocolate, one teaspoonful of vanilla and one cupful of nut meats. Beat up until creamy. Po

Bo

elted chocolate and a fourth teaspoonful of vanilla, on another plate pour a few drops of red coloring and flavor with strawberry, on another plate pour a little yellow coloring and flavor with orange or lem

ed Ch

d together. Cover the shelled nuts with cold water, and to each pound of nuts add the juice of one lemon. Let stand in this over night, since this will help to harden the nuts, so they can be boiled without breaking up. In the morning, drain, and simmer slowly for one or two hours, or until the nuts are tender. M

the syrup down a little thicker, and pour over the nuts several times while drying

cé

ge or until the syrup begins to turn brown. Add a teaspoonful of vanilla. Take the nuts to be dipped separately on a long pin, dip into

ut B

l to the hard ball stage, then add one-half teaspoonful of vanilla and one-half cupful of English walnut meats chopped fine. Pour over the beaten white

Molasse

to the hard crack stage. Stir in two cupfuls of peanuts, or just as many as you can, as the more nuts in this

Nut Co

h, stirring constantly, then add one pound of almonds that have been blanched and worked into a paste, and one teaspoonful of cinnamon. Boil to a firm mass, and stir to keep f

t

cherries. Work the fruit and nuts well together. For each cupful of this mixture take one cupful of fondant. Melt the fondant, and stir the fruit and nut mixture into it; then remove and kne

tuffe

paste with a little cream or fondant and insert in the center of the dates. Close up and roll the dates in powdered sugar or else dip into fondant. Large prun

d Almond

cupful of chopped almonds, one-half cupful of candied cherries, and one teaspoonful almond extract. Stir until creamy, pour int