Making Your Very Own Candy

It has been the aim of the author to gather the precise formulas of the best candies made from private recipes, also those sold by confectioners, and present them in such manner and a form so simple that any school girl or boy may concoct for themselves or friends the finest of candies at very little expense.

There is a class of people who, from stern necessity, cannot afford to indulge in the best chocolate creams ; so to this class of people these recipes will also be invaluable, not only placing within their reach the choicest of confections, but practically eliminating the cost, because nearly all kitchens contain the various ingredients that go to make candy, and only the formulas are needed to combine them into the most delicious foods.

CHOCOLATE BONBONS

Take two ounces of powdered gum Arabic and soak it in a cupful of boiling water; then strain through a cheese cloth; add a teaspoonful of vanilla and enough powdered sugar to make a stiff paste. Form the mixture into balls about the size of marbles, and set aside to dry. Now make an icing. Melt five ounces of sweet chocolate; put in with it two tablespoonfuls of water.

Beat up the whites of two eggs, adding sufficient granulated sugar to make a soft icing; then stir in the melted chocolate. Dip the balls into this icing, one at a time, and place on waxed paper to dry.

MARASCHINO BONBONS

Are made the same as Chocolate Bonbons, with the exception that a teaspoonful of maraschino is used in the icing instead of chocolate.

COFFEE BONBONS

Proceed as directed for Chocolate Bonbons, using coffee extract in the icing instead of chocolate.

CRYSTALLIZED CHERRIES

With a cupful of best granulated sugar mix a table-spoonful of butter and four tablespoonfuls of water; then boil to the point that if you drop some mixture into cold water, it will form a hard ball. Have some choice cherries, stoned and ready in a pan, and pour the syrup over them. Gently move them around, so that they will be well coated, and set aside to cool. When nearly cold, dry them in a warm place.

CRYSTALLIZED PLUMS

Select ripe plums of the best quality. Slit them on one side and remove stones; then proceed precisely as for Crystallized Cherries. Other fruits may be coated in a similar manner.

CRYSTALLIZED NUTS

Beat the white of an egg and in it put the nut kernels. Stir them around and drain the egg off. Beat it again, repeat the operation, then roll the nut kernels, one by one, in powdered sugar. Place them on a plate and put the plate in a cool oven. When the icing becomes dry and firm, take them out and keep in a dry place.

FROSTED CHERRIES

Take the white of an egg and beat it well, adding a teaspoonful of cold water, and into this dip the cherries, one at a time, holding them by their stems; then roll the cherries in pulverized sugar and lay them on waxed paper to dry. Keep in a cool place until ready for use.

BUTTER SCOTCH

To a cupful of brown sugar add as much water and a tablespoonful of vinegar; set to boil and after coming to a boil add one and one-half ounces of butter; then continue boiling until brittle when dropped into cold water. Remove from fire and pour into buttered pans to cool.

Mix together a cupful of granulated FUDGE. sugar, an ounce of butter, one-half cupful of milk, and place over a fire to boil. Stir continuously. When the mixture commences to boil add an ounce of finely-chopped chocolate, and continue boiling about ten minutes. Test frequently in cold water, and when it reaches the degree where if you drop a small amount into cold water it will form a ball which cracks softly when you bite it, add a half tea-spoonful of vanilla, stir until quite stiff, and pour into buttered pans to cool. When partly cold cut into small squares.

The above candies are very delicious, and as mentioned above, can be made by almost any keen young schoolchild. Enjoy!

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