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THE
C NDY
BOOK
EVERYTHING YOU NEED · KNOW
ABOUT MAKING
Fondant Candies
Chocolate
Candies
Fudges
Caramels
Divinities
and Nougats
Taffies
and Kisses
Brittles
and
Hard andies
Uncooked Candies
Maple Candies
Coconut
andies
Marzipans
Glaceed
Fruits
and
Nut
EDITED BY
Ruth
Berolzheimer
D IRECTOR C U LINARY
ARTS
I NSTITUTB
SSOCI TE
EDITORS
E dna L
Gau
l ·
Ethel Marie M c o n ~ l d
He
len
Lucy Kinney· Madeleine
Jas per
A
nn
H
eiber
·
Louis
e Willey
Pu blished by
Consolidated Book P ublishers
1
5
N Michigan Avenue Chic
ago
Ill
Pri nt e
d in U S A
1955
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B R ITT L E S
AND HARD
CANDIES • .• . . . . . . . . . . 36
Almond
Butter Crunch . . 36
Barley Sugar. . . . . . . . . . . 36
Black Walnut
Crunch...
. 38
Brittled Almonds.
: . . .
. . .
36
Butter Brickle .
.
38
Butterscotches 36
Ginger Bars . . .
• . • .
.
. . .
.
36
Horehound Candy . . . . . . . 36
Loll ypop s . . . . • . . . . . . . . 38
Maple Brittle . . . . . . . . . . . 38
Peanut Brittle. . . .
. . . . .
. 38
Popcorn Brittle
. . . .
. . . . .
Rice Flake Candies . . . . . .
Hobgobl
ins . . . . . . .
. .
.
Spiced
Chocol
ate Squares
. .
Stick·Jaw . . . . . . . . . . . . . .
Tropi
cal
Nuggets .
. .
. • . . .
CANDY
CHART
TEMPERATURE
CAN 0 YMAKING
EQUIP·
MENT •
•••••
•• • • • . . . .
CAN
0 YMAKING INGRE·
DIENTS •••• •
•••
• •• . . .
CARAMELS
Brazil Cream Caramels . . .
Brown Sugar Caramels . . .
Chocolate
Molas
ses Car
amels . . . . . . . . . . . . . .
Honey
Rum Car
amels
. .
.
38
37
37
38
36
36
9
5
7
28
28
28
28
30
Inexpensive Milk
Car
a
mels
28
Maple Nut Caramels
. . . . .
30
Nut Dreams . .
. . . . 30
Tutti-Frutti
Candy..
. . . . . 30
CHOCOLATE
CANDIES
.
. . .
21
Chocolate Almond and
Raisi n Ball s. .
. . .
. . . . . 21
Chocolate Almonds . .
. . .
. 21
Chocolate Bars. . . . . . . . . . .
23
Chocolate Bonbons •. • ••. 21
Chocolate Dates. . . . .
. . . .
22
Cho colate Marshmallows.. 22
Chocolate Nougatines . . . . . 23
Choco late Peanut Bars . . . 23
Chocolate Popcorn
Balls
. . 23
Dip
ped Coconut Fudge . . . 21
Homemade Coating Choco·
late
•
21
Pointers
on
Dipping Choc
olates • •• • • • • • • • • . . . 21
I N E
X
COCONUT
CANDIES
. . . . . . .
Coconut Caramels . . . . . . . .
Coconut Cones . . . . . . . , . .
Coconut Dainties . . . . . . . .
Coconut Drops . . . . . . . . . .
Coconut
Squ
ares
. . . .
. . . .
Coconut Straws
.• .
. . ' .
DIVINITIES
AND
NOUGATS
Caramel Divin ity
Ca ramel Nougat. . . .
. . . . .
Chocolate Divinity. . . . . . .
Chocolate Nougat
. . . . . •
. .
French Nougat . . . . . . . . . .
Honey
Nut
Divinity
. . . . .
.
Nougat Montelimar .
. . . . . .
Sea
Foam . . . . . . • • . . . . . .
Standard Divinity . •. . . . . .
FONDANT
CANDIES . . . . . . .
Bas
ic Fondant . .
. . . • .
. . . .
Burnt Almond Bonbons . . .
Butter Fondant . . . . . . . . .
Chocolate Fondant. . . . . . .
Coconut Balls .
. .
. • • • .
. .
.
Creamed Grapes .
Do s and Don t s, Why s
and Wherefore s 0 f
Fondant Making . • . . . . .
Fruit Fondant . . . . . . . . . .
How
to Handle Fondant . .
Jam Sandwiches .
. . . . . . .
.
Maple
Fondant . . . . . . . . . .
Maple
Nut Creams .
. . . . .
.
Maraschino Bonbons . . . . .
Nut Creams . . . . .
o
d·fashioned
Rib bon
Creams
. . . • . . . • . .
. . . .
Pineapple Bonbons., . . . . . .
Sp iced Cocoa Rou
nd
s . . . . .
To
Prepare Fondant.
fo
r
Dipping . .
.
. . . .
. . . . . .
To Shape Bonbons . . . . . . .
Things
to Make
with Basic
Fondant . .
. . . .
. . . . . . .
FUDGES
Almond Fudge . .
. . .
.
. . .
.
Baked Fruit Fudge . . . . . .
Car
amel Cream Sq uares . .
Chocolate Fudge . , . . . . . .
Chocolate
Maple
Fudge , . .
Cocoa
Fondant Fudge
. . .
.
42
42
42
42
42
42
42
31
31
32
31
32
32
31
32
31
31
16
16
18
16
20
18
19
16
19
16
19
16
16
17
19
20
20
20
17
17
18
24
24
27
27
24
24
26
Coffee Panocha. . . . . . .
. . .
25
Condensed Milk Candy . . . 26
Fudge Pinwheels . . . . .
. . . .
24
Malted Milk Nut Dainty
. . 27
Maple
Panocha. . . . . . . . . 25
Mol
asses
Fudge...
. . . . . . .
25
Nut Kis s
es. . . .
27
Panocha
. . . . . .
. .
. . .
. . . 25
Ribbon
Fudge
. . . . .
. . . . . . 24
Sour
Cr
eam Candy . . . . . . . 24
Whipped Cream Fudge . . . 27
Wh ite Fudge . .
. . .
24
GLACEED
FRUITS
AND
NUTS
45
Cand i
ed
Grapefruit Peel . . 46
Cand i
ed
Orange Peel . . . . . 46
Glaceing Fruits and Nuts . . 46
Honey Glaceed Cherries . . . 45
Marrons Glaces . . . . . . . . . . 46
MAPLE CANDIES.
. . . . .
. . . 41
14·Minute Maple Candy. . 41
Maple Brittle . . .
. .
.
. .
. . . 41
Maple
Creams.. . . . . . . . . 41
Maple
Molasses Gems. . . . 41
MARZIPANS . .
. . . . . . . . . . .
Golden
Marzipan •• •. . . . .
Make
-
Up
- and -
Use
- Lat r
Marzipan . . . . • •• •. . . .
Marzipan
Goodies
. . . . . . . .
Harlequin Balls . . . . . . .
Marzipan Bars .
Marzipan Still·Lifes . . . .
Pears . • __• • • • . . . . . . .
Potatoes • . •
•••
. • .
•.
.
St rawberries •• • . . . . . .
Stuffed Fruits . _. . . . . . .
Stuffed Nuts. . .
. . .
. . .
Simple Cooked Marzipan . .
Uncooked Marzipan . . . . . .
MISCELLANEOUS . . . . . . . .
Acorns
. .
. . . . • . . . . . . . . .
Candy
Cups
. . • • . . . . . . . .
Gumdrops . . . • .
Molasses Popcorn
Ball
s . . .
Opera Creams . . : . . . . . . . .
Orange Dainti
es
. . .
. . . . .
.
Pralines
Rainbow
Turkish
Candy . . . . . . . . .
Paste . • . . ••• •• .
43
44
44
44
44
44
44
44
44
44
44
44
43
43
47
47
47
48
47
47
47
48
48
48
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SIRUP TESTS
. . 8
TAFFIES AND KiSSES. . . . 33
Brown S u
ga r
Molasses
Kisses
••••
• • • • 33
Chocolate Taffy . . .
. .
34
Cream Kis s
es
. . 34
Honey Peppermint Taffy..
34
Nut
Taffy.. . . . .
34
Old-fash ioned Molasses Taf-
fy
. • . •• . •
•
•
••••••
33
Peanut-Butter Taffy.. . . . . 34
Salt·Water Taffy... . .
34
a f f y Apples 33
White Taffy . .
33
Wintergreen Kisses.. . . . . 33
UNCOOKED CANDIES 39
Baltimore Layer Candy... 40
IN EX -Cont inued
Chocolate Easter Egg . . .
39
Chocolate Fruit Bars . 39
Coconut Kisses .
.
39
Frosted Fruit. . . . . . . . . . •
39
Fruit Creams . . . . . 40
Gingerees . • . . •
. . 40
Peppermint Creams. . . . 40
WEIGHTS AND MEASURES
6
WHAT EVERY
CANDY
MAKER WANTS TO
KNOW 10
Crystallized Mint Leaves 12
Crystallizing . .
.•
• . . • 12
How to Blanch and Chop
Almonds •• . . • . •
10
How to Blanch Pistachio
Nuts
• •
• • • •• • • •• • .
10
How
to Clarify Stock Sirup 12
How
to Color Almonds 10
How
to Color
Coconut. . . 10
How to Color Sugar
. 10
How to
Make Br
illiantine . 15
How to Prepare Chestnuts . 10
How
to Spin Sugar . . . .
14
How
to
Stuff Dates
. .
. 12
Orange Sugar .
'
. •• 15
Pulled Sugar . 13
Royal
Icing for Decorating
Candies • • • • 15
Salted Almonds. . . . . . . . . . 10
Stock Sirup. . 12
To
Prepare Figs and Prunes
for Stuffing. . • . . . . . • • 12
To
Send Candy
by Mail
. . 12
Vanilla or Clove Sugar.. .
10
For
the
beautiful illustrations in this book we want to pay
appropriate
tribute
to
the
following who
helped so generously
ANGELUS·CAMPFIRE
COMPANY
BRAZIL NUT FUND
CALIFORNIA FRUIT GROWERS
EXCHANGE
CORN PRODUCTS
REFINING
CO PAN Y
BAKER S
DOT
CHOCOLATE
GAPER CATERING
COMPANY
GENERAL FOODS CORPORATION
H.
J.
HEINZ
COMPANY
HERSHEY CHOCOLATE
CORPORATION
IRRADIATE D
EVAPORATED
MILK INSTITUTE
JOHN F. JELKE COMPANY
NATIONAL DAIRY COUNCIL
PET MILK
COMPANY
THE BORDEN COMPANY
THE JUNKET
FOLKS
THE STEVENS HOTEL
CARNATION COMPANY