French Candies

Ingredients

• one pound of sugar
• half a pint of water
• a piece of ice
• a speck of cream of tartar

Method

1. 1

   In a saucepan, combine sugar and water.

2. 2

   Boil for ten minutes, then test for the right consistency.

3. 3

   If too sticky, add water and boil again.

4. 4

   Once at the right point, cool and beat until it resembles a white paste.

5. 5

   This is your fondant.

6. 6

   Flavor and color as desired, then shape into candies.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 49. The excerpt below is the record exactly as published.

French candies. The great art of making these exquisite candies is in boiling the sugar, and it is an art easily acquired with patience. Put into a marbleized saucepan (by long experience in sugar-boiling I find them less likely to burn even than brass, and I keep one for the purpose) one pound of sugar and half a pint of water ; when it has boiled ten minutes begin to try it ; haye a bowl of water with a pieqe of ice near you, and drop it from the end of a spoon. When it falls to the bottom, and you can take it up and make it into a softish ball (not at all sticky) be- tween your thumb and finger, it is at the right point ; remoye it from the fire to a cold place ; when cool, if perfectly right, a thin jelly-like film will be oyer the surface, not a sugary one j if it is sugary, and you want your candy yery creamy, you must add a few spoonfuls of water, return to the fire and boil again, going through 91 92 Culture and Cooking, the same process of trying it. You must be careful that there is not the least inclination to be brittle in the ball of candy you take from the water ; if so^ it is boiled a degree too high ; put a little water to bring it back again, and try once more. A speck of cream of tartar

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