Cream Candies

Ingredients

• three and one-half pounds of sugar
• one and one-half pints of water
• one-quarter of an ounce of fine white gum-arabic
• one teaspoon of cream of tartar
• two ounces of chocolate finely sifted

Method

1. 1

   Dissolve the gum-arabic in the water before adding it to the sugar.

2. 2

   Boil until the proper degree is reached, then remove from fire and rub the syrup against the sides of the dish.

3. 3

   For chocolate candy, add chocolate and flavoring.

4. 4

   For coconut candy, add grated coconut while soft and stir until cold.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 96. The excerpt below is the record exactly as published.

CREAM CANDIES. Three and one-half pounds of sugar to one and one-half pints of water; dissolve in the water before putting with the sugar one-quarter of an ounce of fine white gum-arabic, and when added to the sugar pat in one teaspoon of cream of tartar. The candy should not be boiled quite to the brittle stage. The proper degree can be ascertained if, when a small skimmer is put in and taken out, when blow- ing through the holes of the skimmer, the melted sugar is forced through in feather filaments; remove from the fire at this point and rub the syrup against the sides of the dish with an iron spoon. If it is to be a chocolate candy, add two ounces of chocolate finely sifted

Cook this with the app: pantry check, scaling, and the assistant.