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

foam candies are those in which the white of egg is used, while the cream candies are made

er C

ped into cold water or to about 240 degrees; then pour the syrup on a large platter and when it has become slightly cool cover with candied ginger cut into thin strips-about one-half cupful will be enough. Work with a wooden spoon

n Cr

of one lemon. Boil to the soft ball stage; color with a few drops of yellow coloring and whe

rmint

am. Boil to the soft ball stage. Let stand until nearly cool, then flavor with six drops of oil of peppermint, or one-half teaspoonful of extract, and add a few

e Cr

stage, then stir in one cupful of finely chopped nut meats, and one teaspoonful of vanilla. Beat until

ut C

Boil to the soft ball stage, add a cupful of finely chopped walnut meats, and a teaspoonful of vanilla. Bea

nut C

spoonful of cream of tartar. Boil to the soft ball stage, then add one teaspoonful of vanilla, and one-half cupful of shr

y Cr

e, then remove from fire and stir in one-half teaspoonful of almond extract, and a half cupful of chopped almonds. Pour over the sti

la Se

ge or to 250 degrees. Remove from the fire and flavor with one teaspoonful of vanilla, then pour over the stiffly beaten whites of two eg

le

d ball stage, then add a dozen marshmallows cut up into bits. Cover and let stand for five minutes, then pour over the stiffly beaten whites of tw

d Cher

tir in a cupful of candied cherries cut into bits; then stir the mixture over the stiffly beaten whites of two eggs, add a few drops of red coloring, just enough to make a delicate pink, and bea

am Cho

d pour over the stiffly beaten whites of two eggs and beat until foamy. Drop from a spoon on a greased paper or buttered plates that have been spread with chopped nut meats. Press chopp

e De

ar. Boil for a few minutes then add one-half cupful of chopped raisins, and one-half cupful of walnut or pecan nut meats. Boil to the hard ball stage,

1

1

1

1