HOME-MADE CANDIES.

New Zealand Herald, Volume LXI, Issue 18891, 13 December 1924, Page 6 (Supplement)

HOME-MADE CANDIES.

It is- always an advantage, to have a supply cif home-made cmdies prepared in readiness-' before Christmas Day actually arrives, whether the sweets arc intended merely for tiie festivities associated with the season, or as attractively boxed gifts for friends. The following recipes produce delicious sweetmeats and are easily made.

Marshmallows.—3oz. icing sugar, 4oz. guvy ambic, i" z - gelantine, 3 whites of eggs, i-pint of water, flavourings and colours to taste Soak the gum arable with the gelantinp in the water until quite soft, then heat slowly until dissolved. Strain through tine muslin, add the sugar, and when dissolved stir in the whites of eggs. Whisk the mixture until quite stiff, and flavour to t_«te; spread on a wet tin, aud leave- for 12 hours. Cut into squares. iMid sparkle well with very finely-sieved icing siiji>r.

Turkish Delight.—V z - lcaf g olantine > lib. W sugar, i-pint of boiling water. Snide the gelVntinc in half a cupful of cold water ft* one hour, then put it in a pan with the sugar and the boiling water. Cook for 20 mynutes, stirring well; then add as mucl* cf.ric acid as will lie on a. threepenny pfcfCr Divide the mixture into three portions; flavour one portion with essence of lemon, cokfir one. with a few drops of carwaine, and flavour with raspberry essence; aaid flavour the third. portion with essence of peppermint and colour with a fcfv drops of sap green cold-ring. Leave, after pouring info wet tins, for 12 or more, hours. Then en* into yjuartes and roll it. in, or sprinkle with fine icing sugar.

Cream Squares, -lib. icing sugar, lJ white of egg, 1 tablespoonful raspberry syrup, a liUle raspberry essence, carmine. Rub the sugjir through a fine sieve. Mix the syrup with the white of egg. and* beat together lightly. Add these to the sugar gradually.-adding also the raspberry csscnoo—jus-t a few drops-—and a little carmine, to make a pretty pink clour, y Other essiences may bo used if preferred, j J\lix until'" a pliable paste is formed, add- ' ing a little more sugar if necessary, then turn on to a board, dusted with icing i sugar, and knead until perfectly smooth, j Eoll out to tihout i-.in. thickness, and cut i«to squares. Leave to dry for 24 hours. .'

ppera, Creams.—6lb. of loaf or granulated 1 pint of condented milk, glare cherries, walnuts, almonds, colourings, flavourings. i<iz. of cream of tartar, 1 pint of Wat«r. Put the sugar and wafer into a pan and stir low heat iuii.il the sligar has melted, add the cream <<j tartar and milk and bring 1 <»• the h.oil. Wipe round flic sides of th_ pan \vith a clean x>rush dij)|«d in water, and boi,l to 240 d&gress, or until, if a small quantity of the?syrup be dipped into a basin of cold water, it forms a soil ball when rolled between tlm fingjer and thumb. Pour on to a large dJCsh brushed over with salad oil, and whoip cool enough to handle work into a creamy mass. Divide into three- portions, colour* one pink and flavour with almond, an\d add some chopped cherries to it. Roll Vito a square, then cut into small cubes. The other two portions may be. coloured green and violet, and flavoured to taste, (.'hopped almonds may be added to one aud chopped walnuts to the other. Finish as for the cherry portion.

Coffeo Caramels.—2lb. of loaf sugar, 1 pint of milk.' 4oz. of fresh butter, pinch of cream of tartar. 1 gill of coffee extract, or strong coffee. Tint, the sugar and milk into an aluminium pan aitd stir over lowheat until the sugar has dissolved, then simmer for 10 minutos. A(dd the cream of tartar, butter, and coffee essence, and when the butter has molted stir and boil. When a litlCtpf the mixture snaps between the fingers after being dropped into a basin of cold water remove the pan Ji;oui the fire. Pcuir into, (uled tins, and when slightly cool mark infi? squares. Separate the squares when colcf and wrap each caramel in greaseproof paper. This mixture must be stirred (he jvhole tune or it may burn. A few chopped almonds or peanuts may be stiried into the mixture before turning it into the tins.

French Nougat.—' lb. honey, 'lb. al monds, 2 whifeVpf egg, wafer Lino a tiu box of suitably size with 'jvhite paper, then with wafer paper, which thjist fit. exactly. Blanch and halve the almond*, .arid dry them thoroughly in the oven! Put the sugar, honey, and whitfys of eggs m an enamelled* saucepan, and study the side of the fire until the mixture becomes thick and white. Drop ;i little into cold water and if it becomes bard at once take the pan from , i.J'c hie and stir in tho almonds. j Sprinkle a hoard with icing sugar, turn I 'in to it the nougat, and " form into a j ball. Press this info the box and cover | with wafer paper and then with white | paper. Leave under pressure until quite | cold, thru cut cither into bars or into I squares.

Peppermint Candy. I. 1 , Il>. Demerara sugar. 2 of :i tumbler of water. 2 tablespoonsful of peppermint e> sence. Put the water and sugar into a saucepan and stir until the. sugar has melted. Then boil to 240 degrees. Add the peppermint, and turn the mixture into a basin, then beat it until quite thick. Turn on to a buttered tin, and cut into squares when almost, cold.

Oocoanut Ice.—gib. of jfclesii•rated eneoa nut, or lib. of sliced c.ocoanut. of cater sugar, half a tumbler of water, cochineal. Put the sugar into a add the water, beat it slowly. When the sugar has dissolved, side) tl •• cocoanut, and stir constantly until it comes to boiling point. Boil gently until it t,ets„ when a little is tested on a cold saucer. It, must, be stirred well, or it will stick, to the saucepan. Pour half the mixture into a shallow tin that has been well greased with butter. Stir a few drops of eochweal into the remainder, and turn it gentlv on lo the white. When nearly cold cut it into bars.

Chocolate Fudge.- Sugar '1 rups. milk .1 1 3 cups, chocolate 4 squares, butler 4 tablespoons, vanilla 2 teaspoons. I'm sugar, milk, and cut-up chocolate in ;j pan and cook slowly stirring almost con slantly. When it makes a, soft ball in cold wa,ter, remove from the. fire and add butter and vanilla, but do nol .-ttr. even once, until it is perfectly cool. Be Mire to take the spoon out as soon as the fudge comes off the stove. The secret of the correct creamy texture lies in the. beating after cooling, not before.