Sugar And Candy. Part 4

Description

This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.

Sugar And Candy. Part 4

Molasses Candy

Ingredients:

3 c. brown sugar 1/2 c. molasses 1 c. water

1 tbsp. butter 1/2 tsp. soda

2 tbsp. vanilla

Method:

Cook all but soda and vanilla until mixture cracks when dropped into cold water. Beat in soda and vanilla and pour on a buttered plate. Draw edges in toward center until cold enough to handle; pull until light and smooth. Cut into inch pieces with sharp scissors.

Peanut Brittle

Ingredients:

1 c. sugar 1/2-1 c. peanuts

(1 qt. unshelled) Method:

Melt sugar in iron pan until a light brown sirup, remove immediately, add nuts, chopped if desired, spread on an inverted tin plate and mark into squares when cool.

Butterscotch

Ingredients:

1 c. sugar 1 c. Karo sirup

1-4 tbsp. butter

Method:

Boil without stirring until brittle when dropped in cold water. Pour into shallow buttered pan and when cool mark into squares.

Glace For Nuts And Fruits

Ingredients:

2 c. sugar 1 c. water

1/2 c. vinegar

Method :

Boil sugar and water to the thread stage. Add vinegar and boil until color changes. Keep over boiling water while dipping. Skin of orange sections should not be broken. Cherries and grapes on stems should be hung on wires.

Candied Orange Peel

Wipe 4 oranges and remove peel in quarters. Put peel in saucepan, cover with cold water, bring to boiling point and then simmer until soft. Drain and scrape off 1/3 of the white portion. Cut in thin strips. Boil 1 c. sugar and 1/2 c. water until it spins a thread. Cook strips in the sirup 5 minutes. Drain. Roll in granulated sugar.

Salted Almonds I

Blanch Jordan almonds by allowing them to stand in boiling water until it loosens the skins. Drain, place in a shallow pan, sprinkle with salt and small pieces of butter. Brown in a pan in broiling oven, stirring frequently. Drain on paper.

Salted Almonds II

Ingredients:

1 pt. water 1 c. almonds

1/2 c. salt 2 tbsp. butter or olive oil

Method:

Blanch almonds as described above. Boil salt and water, add almonds and cook 8 minutes. Drain and place them in a baking pan, dot over with butter and bake until a delicate brown, stirring frequently. Drain on brown paper.