CHRISTMAS CANDIES.

New Zealand Herald, Volume LIX, Issue 18278, 20 December 1922, Page 8 (Supplement)

CHRISTMAS CANDIES.

Good home-made sweeta usually find fuvour with the majority of people, and they are certainly less expensive, and far nioro suitable for children than many of the bought ones.

Nut and Chocolate Fudge. —2oz. grated chocolate, 2 cups sugar, 2 tablespoonsful golden syrup, 1 cup milk; boil until it makes a soft ball when dropped into cold water; remove from the fire, and beat until it thickens, adding 2 tablespoons butter, 1 cup pounded nuts, and 1 teaspoon vanilla essence; when beat-en thick, pour into a buttered pan; when cool, cut into squares with a sharp knife, and when cold lift out with a knife. Better still, pour on to a buttered paper, and cut into squares. When cold, keep in a tin or covered jar. They should be soft and melting, not hard.

Honey Candy—Put Alb. of honey into a saucepan and add Jilb. of brown sugar, one tablespoonful of cream and ono dessertspoonful of cold water. Alix and stir well. Let it stand for an hour, and then cook it over a very moderate heat, stirring gently till it is stiff enough to pull. Pour it into buttered tins, and when cool enough to handle pull and twist it and cut in small pieces

Cocoanut Ice.—l cocoanut, lib. sugar, milk from the nut. Peel and grate the nut (or put through the mincing machine). Boil the sugar am) milk to a syrup, add the nut, stir over moderate heat until quito stiff (about 20 minutes). Pour on to buttered dish, colouring, half pink, and spreading it evenly on the whit-o. When cold cut into fingers. (If the milk of tho nut is not sweet use equal quantity of real milk.)

Orerae de Menthe.—loz. gelatine (sheet), lib. granulated sugar, 1 teaspoonful peppermint essence, green vegetoblo colouring. Dissolve gelatine in half the water in a pan. boil two or three minutes. Place sugar .in another pan with remaining water bring slowly to the boil,, take off fire. When slightly eool add dissolved gelatine, stirring all the time, then add peppermint essence to taste, also vegetable colouring. Let stand by heat for ten to fifteen minutes. Strain into flat tin rinsed out with water.

Cocoanut Kisses.—Mix 2oz. of castor sugar and 2oz. of ground almonds with enough white of an egg to make a stiff paste. Let it stand for a few hours before moulding. Colour with a few drops of cochineal, make into balls size of marbles, roll in fine cocoanut. press the cocoanut well in, and roll in cocoanut again. Leavo to dry for a short time, put in paper cases.

Almond Creams. —Take one tablespoon of white of egg, and the same amount of cold water. Beat both together; then add

enough crushed icing BUgar to make a mixture firm enough to foim into balls. Work into this three ounces of finely chopped almonds, a few drops of flavouring, and colour slightly with sap-green. Mix the dough all the same colour by working it well- a streaky appearance spoils the look of the sweets. Blanch two ounces of sweet almonds by putting them in a small .saucepan and covering with cold water; bring to boiling point, strain, and then by rubbing the nuts in a cloth the skins will peel off easily. Place half a blanched almond on a ball of the cream, press to give an oblong shape, and as they are finished place on oiled paper, and let them stand for five or six hours to dry, on the outside.