How To Make Christmas Candies
Source of Recipe
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PEANUT TAFFY
This candy is very popular, The materials needed are two cups (one pound) of sugar and a quart of peanuts. Shell the peanuts, remove the brown skins and chop. Sprinkle with a quarter teaspoon of sale. Put the sugar into a perfectly smooth granite pan, and place it on the range over a moderate fire, stirring constantly until the sugar is melted. Remove from the fire, add the peanuts and pour into buttered tins. You must be quick, for if not removed right away, the sugar will carmelize , which means it will turn dark brown or almost black.
In place of the peanuts, one cup of halved walnuts or one cup of coconut, or crisp puffed rice may be added.
If you wish to make this candy in larger quantities for a fair, here is the rule to remember about the proportions. Measure the chopped nuts, and use just the same quantities of granulated sugar as you have peanuts. Cut into squares before it cools.
PENOCHE
The materials needed are two cups of brown sugar, 1/2 cup of milk, 1 Tablespoon of butter, 1/2 cup of pecan meats, and a teaspoon of vanilla. Put the sugar and milk into a saucepan and stir until the sugar dissolves.
After it has boiled for ten minutes, test it. If it forms a soft ball in water or if the candy thermometer reads 240', remove from the fire. Stir in the butter, the chopped nuts and vanilla. When it is cool, cut into squares. If you want to vary the penoche, use one Tablespoon of peanut butter instead of the nut meats.
POP CORN BALLS
Sometimes we make popped corn and wish we knew how to make it look attractive to serve. Here is one way of making it delicious.
Put one cup of granulated sugar, one cup of water, and 3/4 cup of corn syrup or glucose into a saucepan and stir constantly until it is dissolved.
Cook until the candy forms a rather soft ball when tried in water, or until the thermometer reads 240'. To test it, roll between the fingers in cold water.
Remove from the fire, add a teaspoonful of vanilla and pour slowly over the popped corn, stirring it well. If you moisten your hands with cold water, it is easy to press a lump of corn into a ball.
PEPPERMINT CREAMS (UNCOOKED)
Some people prefer to cook the fondant for peppermints, but it is much easier to make a fondant that does not require cooking. Here is a simple way to prepare it.
Break the white of an egg into a dish, add a few drops of peppermint extract. Stir in a confectioner's sugar, and gradually add more sugar until the mixture can be molded easily. Roll it with a rolling pin, and stamp it into rounds with a small cutter. Place the candies on waxed paper and let them dry.
BUTTERSCOTCH
Put two cups of granulated sugar, two Tablespoons of butter and two Tablespoons of water all together in a saucepan, and cook without stirring. In fifteen minutes, try a little bit of the mixture in cold water. Mark into squares when cool.
BURNT ALMONDS
Dissolve one pound of brown sugar in a cup of water and stir this in a pan over the fire until it comes to the boil. Cease stirring for two or three minutes, then add 1/2 pound of blanched almonds and stir quickly until the sugar browns and coats them. Them them on to a wire sieve to cool, dividing any that may have become joined together.
BARLEY SUGAR
Put into a pan and boil one pound of loaf sugar, a small teacupful and a half of water and a tiny pinch of cream of tartar.
Test it by dipping in a wooden skewer and plunging this in cold water. If the sugar is brittle, it is ready for the addition of the juice of a quarter of a lemon and a little safron coloring. Let it boil to 300' F. by the thermometer, pour it on a sweet-oiled marble slab and cuit into strips with scissors. Twist these and store them in glass bottles.
NOUGAT
Blanch and chop coarse 1/2 pound of almonds and dry them in the oven. Put 3/4 pound of castor suger with one dessert spoonful of lemon juice into a pan and stir it with a wooden spoon till it colors slightly. Drop in the almonds. Pour the nougat on to a marble slab, press it into cubes or mark it in squares with a knife dipped in hot water, and break them up when cold.
VANILLA CARAMELS
Boil over the fire in an aluminum or tin-lined saucepan, stirring frequently, 1 pound of loaf sugar, three dessert spoonfuls of glucose, and a small teacupful of water. Test it by dropping a little into cold water. If it hardens, add one gill of cream and 1/2 oz. of butter. Boil again, stirring frequently, till a little turns brittle on being dropped into cold water. Flavor with vanilla essence and pour the caramel on to a tin or oil marble slab. Cut it into convenient squares and wrap them neatly in oiled paper.
TURKISH DELIGHT
Melt 1 oz. of galatine in a teacupful of cold water and put this into a saucepan with one pound of fine sugar and the juice of an orange and a lemon. Boil it up three times and then simmer it about twenty minutes till sticky.
Butter a soup plate and pour half the mixture into it. Color the remainder with a few drops of coloring, pour it on to the rest and set it to stiffen.
Then warm the plate slightly to loosen it, turn it on to paper dusted with icing sugar, cut it into squares, and sugar these also. Store it in a tin.
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