Christmas Candies

December, 1892

Cream Candies

The foundation for nearly all cream candies is fondant, and when one has succeeded in making that well, little trouble will be experienced in making cream candies equally as good as those bought at the confectioner’s.

Fondant.

Place in a porcelain-lined, or agate kettle, two cupfuls of granulated sugar, a tablespoonful of glucose, and a cupful of boiling water.  Stir the mixture until all the glucose is dissolved, cover the kettle and boil rapidly until done, which is ascertained by dropping a small quantity of the syrup into a cupful of cold water, and then rolling it between the fingers, and if it is of a soft, creamy consistency, the syrup is done, and should be set aside in the kettle to cool.  But if it is too hard, add a little water, boil again and test as before.  When the syrup has become luke-warm, stir it well with a wooden paddle, moving it always in the same direction; keep the candy from adhering to the sides of the kettle, and keep it moving until it assumes a whitish, dry appearance on the edge, when it is ready to knead; this is done with the hands the same as when making bread; when it becomes creamy and soft, it is finished.

Coconut Balls.

To a given quantity of warm fondant, allow one-third as much desiccated coconut, and mix well.  Roll the mixture into round strips, cut them into small pieces, and shape into balls; roll each ball into a dish of coconut until well covered, and set aside to cool.

Chocolate Balls.

Sprinkle a little grated chocolate on some fondant, kneading until well mixed; then roll it out, and form into little balls, which may be rolled in granulated sugar or left smooth.

Cream Almonds.

Blanch a number of almonds thus:  Pour boiling water over them, and let it stand a few minutes; then pour the water off and remove the brown skins.  Roll some fondant into long, round strips, and cut them in pieces an inch in length; form these into balls, press an almond in the center of each, and roll in granulated sugar.

Cream Dates.

Cut a lengthwise slit in each date, and remove the pit.  Have in readiness a small quantity of fondant; lightly dust the board with corn-starch, and roll the fondant into a long, narrow strip, about the size of a lead pencil; divide this into pieces, about an inch long; roll them smooth in granulated sugar, and place one in the opening in each date, pressing the date a little to retain the candy in place.

Cream Figs.

Figs cut in two and dipped in melted fondant, make very pretty and delicious bonbons.

Almond Bonbons.

Form almond paste into small balls, dip these in melted fondant, and set aside to harden.

Walnut Bonbons.

Mix a pound of chopped walnuts, with the same quantity of fondant that is not too hard; form the candy into balls, and when they have slightly hardened on the surface, dip them into plain melted fondant, and set aside to harden.

Mixed Candies

Molasses Candy.

Put one quart of molasses in a kettle with one tablespoonful of butter.  Boil it until it will snap when dropped into cold water.  Stir in a pinch of soda to whiten it; pour into buttered dishes, and when cool enough to handle, pull it until white.

Chocolate Candy.

Put in a kettle one cupful each of sugar, molasses and milk, and one tablespoonful of butter.  Boil until it will harden when dropped into cold water, but do not stir, only to prevent burning; just before removing from the fire, add a pinch of soda and two grated squares of chocolate.  Turn into a buttered pan, and when cool enough mark it off into squares.

Hoarhound Candy.

Place in a kettle two cupfuls of brown sugar, two-thirds of a cup of hoarhound tea, one teaspoonful of butter and one tablespoonful of vinegar; boil until it hardens when dropped into cold water.  Pour into a buttered pan, and when cool mark it into squares.

Peanut Candy.

Put two cupfuls of sugar, two and one-half cupfuls of New Orleans molasses, one cupful of water, and one tablespoonful of butter into a kettle, and boil it until it hardens when dropped into cold water.  Before removing from the fire, add one teaspoonful of soda, and three quarts of roasted peanuts, halved.  Pour into a buttered pan, and when cool enough, mark it off into squares.

Coconut Candy.

Boil together three cupfuls of granulated sugar, one-half cup of water, and one-half teaspoon of cream of tartar.  Let it boil ten minutes, and then add one cupful of grated coconut; beat well together, and when cool enough, form into balls.

Henrietta R. (1892, December). Christmas candies. The Ladies World, Vol. XIII(12), 7. Retrieved from http://victoriantimes.us/antique-recipes/christmas-candies-1892

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