Foods, their selection and preparation

The first step is the same as in fondant, that is, the sugar must be completely dis¬ solved. The sirup then is cooked to a hard¬ ball or a crack stage, depending upon whether a soft, chewy taffy or a brittle taffy is de¬ sired. Two tablespoons butter or margarine may be added after the candy is removed from the heat and vanilla or other flavoring added. Taffies are cooled on a well-greased platter or slab and pulled as soon as cool enough to be handled. Pulling the taffy incorporates air. The candy becomes opaque and acquires a porous texture. When it becomes difficult to pull, lay it out in a long rope on a slab to cool. When cold, with greased scissors cut in pieces of the desired size. In all taffies, the temperatures at which the desired consistency is reached will vary with the relative amounts of sucrose to sirup and, to a certain extent, with the kind of sirup. For example, a solution containing equal amounts of sucrose and corn sirup will have a boiling point of 246° F. at the hard¬ ball stage. When molasses is substituted for the corn sirup the boiling point will be 250° F. for the same consistency. For this reason it is necessary to check the end temperature for a given recipe by the consistency in cold water. [42] For caramels the basic proportions are 1 cup sucrose, 1 cup corn sirup, 1 cup liquid (top milk, cream, or evaporated milk), \ cup table fat, and 1 teaspoon vanilla, or 1 to 2 ounces chocolate for flavoring; nuts may be added as desired. All the ingredients, except vanilla and nuts if used, are combined and cooked over low heat, with careful stirring to prevent sticking, until the sirup forms a firm ball when tested in ice water (248° to 250° F.). Add flavoring or nuts and turn into a lightly greased pan. After cooling, cut into three-fourth inch squares and wrap each piece in oiled paper. A distinctive flavor is given vanilla cara¬ mels if the top milk is added in two or three portions as suggested for panocha. Special-Texture Candies. Candies of this group are given a special texture by the addi¬ tion of egg white, gelatin, or pectin. When egg white is used the sirup is added to the well-beaten whites. This process in¬ corporates air and gives the candy a fluffy texture. The sugar is creamed as it is beaten into the egg white. The sirup, therefore, is cooked in the same way as for a cream candy. Since egg white contains water (85 per cent), which will dilute the sirup, it is necessary to cook the sirup to a higher concentration, to a hard ball instead of a soft ball. The usual proportions are 1 to 2 egg whites to 2 cups sugar, depending upon the texture desired. One-fourth the sugar may be added in the form of corn sirup or corn sugar, or acid may be used in the same proportion as in fondant. Honey also may be used, but since it contains so much levulose, it is necessary to use it in smaller amounts than corn sirup or corn sugar, approximately half as much or oneeighth of the total sugar. Divinity is the best example of this group of candies. The basic proportions are these: 2 cups sugar, \ cup water, \ cup corn sirup or teaspoon cream of tartar, and J teaspoon salt. Cook until a boiling point of 252° F.