Cream Candies
From Foods, their selection and preparation, 1935
The goal is to create a smooth, creamy candy without large crystals.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 33. The excerpt below is the record exactly as published.
Two parts of sugar are dis¬ solved in one part of water, and the solution is concentrated to a boiling point of 225° F. If candies are allowed to stand in this solution 12 to 24 hours, a coat of crystals is formed over the outside. This improves the ap¬ pearance and the keeping quality of cream bonbons and gum drops. Large crystals are obtained by use of sucrose sirups of low concentration. The crystals are allowed to form slowly until the desired size is obtained. Cream candies
Cook this with the app: pantry check, scaling, and the assistant.