The Candy Cook Book/Chapter 11
CHAPTER XI
FRUIT AND GELATINE CANDIES
Many fruits contain large amounts of pectin which causes them to jelly when cooked with sugar and cooled. To others dissolved gelatine must be added to make the mixture stiff enough to hold its shape.
Gelatine candies are not as sweet as other candies, as they become firm with little boiling, and less sugar need be used.
Gelatine should always be soaked in cold water until liquid is absorbed, then dissolved in or over boiling water or hot syrup.
Granulated gelatine is most conveniently measured, but sheet or shredded gelatine may be substituted; six sheets of gelatine will take the place of four tablespoons granulated gelatine.
Marshmallows, when made in large quantities, usually contain gum arabic. They are beaten by machinery for a long time, and can be made firmer and lighter than is possible when made by hand. Therefore, for some purposes, commercial marshmallows will be more satisfactory than those made at home, though a delicate marshmallow can be made, and a variety of colors, shapes, and flavors can be secured with gelatine and egg whites.
Gumdrops may be made with gum arabic or with gelatine, and in a variety of flavors, colors, and shapes.
- 1 can apricots
- Sugar
Drain syrup from a can of apricots, and rub fruit through a sieve. Measure syrup, and add three fourths as much sugar, put in saucepan, and boil to 254° F., or until syrup cracks when tried in cold water, being careful that it does not burn. Add apricot pulp, and boil, stirring gently to prevent burning, until mixture is so thick that it follows the spoon in stirring, and detaches itself from the saucepan. Pour into a buttered pan, spread in a layer one eighth of an inch thick, and when stiff remove from pan, cut in fancy shapes with small tin cutters, and sprinkle with coarse sugar, or crystallize according to directions on page 158.
Instead of pouring into buttered pan, paste may be dropped on waxed paper in rounds one and one half inches in diameter. These may be dipped in melted chocolate or melted fondant if desired.
- 6 green gage plums
- ¾ teaspoon gelatine
- ¾ cup sugar
- 1 tablespoon cold water
- ¾ cup syrup from canned green gage plums
Put gelatine in cold water, and leave until it is needed. Drain syrup from canned green gage plums, and rub six plums through a sieve. Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring gently to prevent burning, until mixture drops like thick jelly from the spoon, and holds its shape when tried on a cold saucer. Add soaked gelatine, and when dissolved, pour mixture into a buttered pan, in a layer one eighth of an inch thick. When stiff remove from pan, cut into fancy shapes with small tin cutters, and roll in coarse sugar, or crystallize according to directions on page 158. These may be dipped in melted chocolate or melted fondant if desired.
- 5 apples
- 2 cups water
- 1½ cups sugar
- Flavor
Wipe apples, and cut in pieces, put in saucepan, add water, and cook until apples are soft. Drain the liquid, of which there should be three fourths cup, into a clean saucepan, add sugar, and boil to 238° F., or until it will form a soft ball when tried in cold water. Rub apple pulp through sieve, add to syrup, and boil, stirring constantly to prevent burning, until mixture is so thick that it leaves the pan, and follows the spoon during the stirring. Add flavor as desired. Orange, raspberry, or lemon extract, one tablespoon lime juice, or a few drops of oil of peppermint are good. Paste may be colored delicately to correspond with flavor used. Drop paste from tip of spoon in rounds on wax paper, or spread in a buttered pan, let it dry, and cut in fancy shapes. Roll in coarse sugar or crystallize.
This paste may be used as filling for dates, or as a center for chocolates, or for coating pieces of marshmallow paste.
Prepare Apricot Paste as in recipe on page 152. Cut marshmallows in two pieces crosswise, or cut circles one inch in diameter from a sheet of marshmallow. Dip marshmallows one at a time in the fruit paste before it stiffens, and place on wax paper. When all are dipped, roll in granulated sugar.
Prepare Green Gage Paste as in recipe on page 153, and proceed as in recipe for Apricot Marshmallows.
Prepare Apple Paste as in recipe on page 153, flavor with lime and color green. Proceed as in recipe for Apricot Marshmallows.
Prepare Apricot Paste as in recipe on page 152, and pour half of it one fourth inch deep in a square pan which has been rinsed in cold water and not dried, or between candy bars. Cover with a piece of sheet marshmallow the same size as the pan, and pour remaining paste over the marshmallow. When firm, cut in squares and roll in granulated sugar.
Prepare Green Gage Paste as in recipe on page 153, and proceed as in Apricot Marshmallow Squares.
Prepare Apple Paste as in recipe on page 153, and proceed as in Apricot Marshmallow Squares.
- 6 apples
- 2 cups water
- ¾ cup sugar
- 2 tablespoons gelatine
- 4 tablespoons cold water
- Few drops oil of peppermint
- Green color paste
Wipe apples, and cut in quarters, add two cups cold water, and cook until very soft. Drain through cheesecloth; there should be one cup of juice. Put in saucepan and boil ten minutes; add sugar, boil five minutes, add gelatine which has been soaked in four tablespoons cold water, stir until gelatine is dissolved, and remove from fire. Flavor with two or three drops of oil of peppermint, color green, and pour into a bread pan. When firm, cut in small cubes, and roll in granulated sugar, or dip in melted coating chocolate.
- 11⁄6 cups confectioners’ sugar
- 6 tablespoons cold water
- ½ tablespoon corn syrup
- 1 tablespoon gelatine
- 2 tablespoons orange juice
- Orange color paste
Put half a cup of confectioners’ sugar and two tablespoons cold water in saucepan; when dissolved, add corn syrup, bring to boiling point, then add gelatine soaked in four tablespoons cold water, the orange juice, and orange color paste to color delicately. Sift the remaining sugar on a platter, pour mixture into the center, and allow it to cool. Then work with a broad spatula until it begins to get thick and smooth. Pat and spread tto a layer one inch thick, allow it to harden, then cut into squares, and roll in orange sugar.
- 6½ level tablespoons granulated gelatine
- 1 tablespoon water
- 1⅓ cups sugar
- ½ cup corn syrup
- 1¼ cups cold water
- 3 tablespoons lemon juice
Soak gelatine in one and one fourth cups water until liquid is absorbed. Put sugar, corn syrup, and one tablespoon water in saucepan, stir until mixed, bring to boiling point, and boil without stirring to 240° F., or until mixture forms a soft ball when tried in cold water. Add gelatine, stir over fire one minute, add lemon juice, strain, and let stand five minutes in a cool place. Mold in cornstarch as directed on page 93. Impressions the size and shape of a gumdrop can be made with the round end of the handle of a vegetable knife. When firm, place in sifter, and shake and brush off superfluous starch or flour. Crystallize as directed in following recipe, or hold 2 moment in the steam from a teakettle, and roll in coarse granulated sugar.
One teaspoon raspberry extract and pink color paste, or four teaspoons orange extract and orange color paste, or a few drops oil of lime and green color paste, may be added when mixture is removed from the fire, to give a variety of gumdrops.
- 4 cups sugar
- 2 cups water
- Gumdrops or bonbons
Put sugar and water in saucepan, stir until dissolved, and boil without stirring to 224° F., or until syrup forms a very soft ball that will not hold its shape when tried in cold water. Remove from fire and set saucepan in a dish of cold water, cover with a damp cloth, and let stand until lukewarm. Do not disturb the syrup in any way, as it very easily becomes sugary. Place candies that are to be crystallized in shallow cake pans, gently pour on syrup until the candies are covered, cover pan with a tin cover, and set away to crystallize for ten or twelve hours, or until crystals are visible all over the candies. Tip the pans until the syrup runs out. Leave the candies until dry, then pack in wax paper.
When large amounts of candy are to be crystallized, it is well to use a syrup gauge. Syrup should be tested at a temperature of 60° F., and should register from 324° to 35° on the Beaumé scale.
- ½ pound powdered gum arabic
- 1 cup hot water
- 2¼ cups sugar
- 1 cup cold water
- Color
- Flavor
Put gum arabic and hot water in double boiler, keep over hot water until dissolved, then strain. Put sugar and cold water in saucepan, stir until sugar is dissolved, wash down sides of saucepan with a butter brush dipped in cold water, and boil to 270° F., or until mixture cracks when tried in cold water. Set saucepan at once over hot water, add dissolved gum arabic, and leave thirty minutes. Color and flavor as desired, skim, run into starch molds, cover with starch, and leave two days. Brush off starch and crystallize, or hold a moment in steam from a tea kettle, and roll in coarse granulated sugar. The inside of these gumdrops should be a thick syrup.
- Leave uncolored, use lemon extract or lemon juice.
- Leave uncolored, use peppermint flavor.
- Leave uncolored, use licorice extract.
- Color orange, use orange extract.
- Color yellow, use oil of sassafras.
- Color green, use oil of lime.
- Color red, use oil of clove.
- Color pink, use raspberry extract.
- Color pink, use rose flavor.
- Color pink, use wintergreen flavor.
- Small cones
- Medium cones
- Large cones
- Bars
- Circles
- Rings
- Cubes
- 6½ tablespoons gelatine
- 1 cup water
- ½ cup orange juice (strained)
- 1¾ cups sugar
- ½ cup corn syrup
- 1 tablespoon water
- Grated rind ½ orange
Soak gelatine in orange juice and one cup water until liquid is absorbed. Cook sugar, corn syrup, orange rind, and 1 tablespoon water to 240° F., or until a soft ball is formed when mixture is tried in cold water. Add gelatine, stir one minute, remove from fire, and strain. Let stand five minutes, remove scum, and pour into starch molds. When firm, place in sifter, and shake or brush off superfluous starch. Crystallize as directed on page 158, or hold a moment in the steam from a teakettle, and roll in coarse granulated sugar. Raspberry or other fruit juice may be used in place of orange juice and rind.
- 1 ounce sheet gelatine
- ½ cup cold water
- 2 cups sugar
- ½ cup boiling water
- ⅓ cup orange juice
- 3 tablespoons lemon juice
- Grated rind one orange
- Red color paste
Break gelatine in pieces, add cold water, cover, and let soak two hours. Put sugar and boiling water in saucepan, stir until it boils, add gelatine, stir until gelatine is dissolved and occasionally while candy simmers, for twenty minutes. Add fruit juices, orange rind, and coloring if desired. Rinse a small bread pan with cold water, and pour in mixture one inch deep. Let stand until cold, remove to board, cut in cubes, and roll in confectioners' sugar.
- 2 cups sugar
- ½ cup corn syrup
- ½ cup hot water
- 4 tablespoons gelatine
- 4 tablespoons cold water.
- Whites 2 small eggs
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
Put sugar, corn syrup, and hot water in saucepan, and stir until sugar is dissolved, bring to boiling point and boil without stirring to 240° F., or until it forms a soft ball when tried in cold water. Remove from fire, add gelatine which has soaked in the cold water, and beat mixture until it is white. Add whites of eggs beaten until stiff, and beat candy vigorously until it gets thick and stringy. Add vanilla and cornstarch, pour into a pan nine inches square that has been dusted over with sifted confectioners' sugar, and sift confectioners' sugar over the top of the candy in the pan. Cut into squares with a silver knife that is kept moist by being dipped into water. Let candy stand overnight to dry off, then pack between layers of wax paper. Other flavors, and nuts or candied fruits cut in small pieces, may be added if desired.
To above recipe for Marshmallows add half a cup of finely chopped walnut meats with vanilla and cornstarch. These may be dipped in melted coating chocolate if desired.
Put a marshmallow on the end of a long skewer, hatpin, or sharp pointed stick, and hold over a bed of glowing coals in the fireplace or out of doors, turning the marshmallows over and over, until golden brown on the outside and soft inside. Eat at once.
Put marshmallows in a strainer, and dip quickly in and out of a kettle of water at a temperature of about 100° F. Drain and put on marble slab covered with roasted cocoanut. Mix thoroughly until each marshmallow is completely coated.
Sprinkle shredded cocoanut on a tin baking sheet, put in the oven, stirring occasionally, and roast until a delicate brown.
- 1 cup water
- 4 tablespoons gelatine
- 1 teaspoon corn syrup
- 1 cup sugar
- White 1 egg
- 1 teaspoon almond extract
- ⅓ cup blanched almonds
- ½ cup candied cherries
- ⅓ cup pistachio nuts
Put gelatine in saucepan, add cold water, and let stand five minutes. Add sugar and corn syrup, put over fire, and stir constantly until mixture has boiled eight minutes. Beat the egg white until stiff, add syrup slowly while beating, and then add remaining ingredients. Mix one tablespoon each of cornstarch and confectioners' sugar, and sprinkle in a bread pan. Pour in mixture, and when quite firm cut in bars and wrap in wax paper.
- 1 teaspoon gelatine
- 2 teaspoons cold water
- 3 teaspoons boiling water
- Few drops oil of wintergreen
- Confectioners' sugar
Soak gelatine in cold water five minutes, dissolve in boiling water, and strain through a fine wire strainer. Add oil of wintergreen, and gradually stir in sifted confectioners' sugar until mixture is stiff enough to knead. Put candy on a board or marble slab dredged with confectioners' sugar, and knead until smooth, then roll as thin as cardboard, and cut out in discs or fancy shapes.
For children's parties the initial of the first name of each child may be cut out of the thinly rolled candy. With fancy cutters or a model cut from cardboard, birds and animals may be cut out, and used for favors.
Prepare mixture as for wintergreen wafers, omitting the oil of wintergreen. Substitute the following combinations of color and flavor, dividing the mixture into several portions, and coloring and flavoring each portion differently.
| With oil of clove | use | scarlet | color paste |
| With„ oil of cinnamon | use„ | rose | color„ paste„ |
| With„ oil of lime | use„ | green | color„ paste„ |
| With„ orange extract | use„ | orange | color„ paste„ |
| With„ lemon extract | use„ | yellow | color„ paste„ |
| With„ melted chocolate | use„ | vanilla extract | |
Finish like Wintergreen Wafers.
- Peel of 2 oranges
- ¾ cup orange juice
- ¼ cup water
- 1 cup sugar
- 3 tablespoons gelatine
- 1 teaspoon orange extract
Soak orange peel in cold water to cover overnight, then boil one hour, changing the water every fifteen minutes. Drain, and grind the peel to a pulp, then add sugar, half a cup of orange juice, and one fourth cup water, and boil, stirring occasionally to prevent burning, until thick and syrupy. Add gelatine soaked in remaining one fourth cup orange juice, mix well, add orange extract, and drop from tip of teaspoon on to a buttered marble slab or oiled paper. Before wafers have time to stiffen, place a nut meat in center. A small amount of mixture can be combined with finely chopped pecan nut meats and candied cherries, and used as a filling between two wafers. Wafers can be dipped in melted coating chocolate if desired.