Candy is a special treat at Christmastime and it's useful to know how to make it, for sometimes we can't find the varieties we want in the stores. Then, too, homemade candy is much better, purer and really cheaper than the kind available at the shops. A box of Christmas treats you've made yourself is a most welcome gift.
Put into a pan and boil two cups of granulated sugar, one cup of water and a tiny pinch of cream of tartar.
Test whether it's ready by dipping a wooden skewer into the hot mixture, then plunging this in cold water. If the sugar is brittle, it's 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 onto an oiled surface and cut into strips. Twist strips and store in a glass jar.
Dissolve two cups of brown sugar in a cup of water and stir this in a pan until it comes to a 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. Place on a wire sieve to cool, dividing any that may have become joined together.
Place two cups of granulated sugar, two tablespoons of butter and two tablespoons of water all together in a saucepan and cook at low heat without stirring.
In about fifteen minutes, drop a little bit of the mixture into cold water. It should form a soft ball. Spread in buttered pan. Mark into squares when cool.
You will need:
Cook the sugar, chocolate and milk together in a pan over low heat until a bit of the mixture forms a soft ball when placed in cold water or until a candy thermometer reads 240 degrees.
Remove from heat and stir in vanilla, coconut and butter, then beat until thick and creamy. Pour into a buttered pan and cool before cutting into squares.
For 20 dates, we need 1/2 cup of fondant. The fondant is made as follows...
Beat the white of an egg until stiff, add 3 tablespoons of water and gradually add 5 cups of confectioners sugar (icing sugar).
When it is almost stiff, add the vanilla, and when it rolls away in the form of a ball from the sides of the dish,put it on a board powdered with confectioners sugar.
Knead as though it were bread dough until it is well mixed, then roll the fondant into sticks about one inch wide and cut small pieces crosswise.
Place a strip in the centre of each date and sprinkle with powdered sugar.
Christmas Candy Recipes
- Barley Sugar
- Burnt Almonds
- Coconut Fudge
- Dates with Fondant
- Five Minute Peppermints
- Karo Fudge
- Molasses Candy
- Popcorn Balls
- Peppermint Creams
- Sponge Candy
- Stuffed Dates
- Turkish Delight
- Vanilla Caramels