Put on Your Apron and out to the Kitchen Everybody Makes Candy at Christmas Stella Mae Brinkman Iowa State College
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Volume 15 Article 8 Number 6 The Iowa Homemaker vol.15, no.6 1935 Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas Stella Mae Brinkman Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Brinkman, Stella Mae (1935) "Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas," The Iowa Homemaker: Vol. 15 : No. 6 , Article 8. Available at: http://lib.dr.iastate.edu/homemaker/vol15/iss6/8 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. 8 THE IOWA HOMEMAKER Put on Your Apron And Out to the l(itche Everybody Makes c~ HRISTMAS candies! The words and pour over the rest of the mixture. By STELLA MAE BRINKMAN C call forth a host of memories filled Cut when cool. lr I'· I with Yuletide cheer. Remember For a fluffy fudge add 1h cup stiffly and 1 V:! T. lemon juice, spreading on the Cc beaten whipped cream to the fudge dur platter, pouring hot syrup over the fruit sauc ing the heating process. Drop on wax mixtw·e, and proceeding as above. paper or pour into a pan and cut in Fondant can be made into patties by flam squares. melting in a double boiler over water stan I gree: Finely chopped pecans or raisins, 14 just below the boiling point, adding de cup finely chopped orange peel, or a sired colorings or additional flavorings, smal few drops of oil of cinnamon added to and stirring as little as possible. Drop into the fudge give it unusual flavor. from a spoon onto a wax paper. These Fo Creams give lightness and delicacy to patties are tasty when coated with bitte a selection of candies. The basis for chocolate by dipping them into regular and these is fondant. Here is the lfl-pound dipping chocolate, melted over hot wa may recipe: ter. Place on wax paper to harden. and FONDANT Either plain patties or fondant balls 1 wber I c. sugar h t. cream of tartar inch in diameter may be garnished at 1 ~ 2 c. water tractively with nuts or candied fruits. the fun of making the delicious dainties? Put the sugar, water and cream of Chopped fruits and nuts may be knead What to do with all of it when you tartar in a saucepan and cook, stirring ed into fondant. Shape into a roll and do get it made? Nothing will please until the sugar is dissolved. When the cut in slices. your friends more than candy which candy boils cover the pan and cook for Maple creams vary the flavor of the you have made yourself. three minutes. The steam dissolves bonbons. Put on a big apron, bring out your crystals on the sides of the pan. Remove supplies, and let's get started. the cover and cook to 234 degrees F., re MAPLE CREAMS moving any crystals on the sides of the Fudge is always a prime favorite 2 c. maple syrup seedless raisins fudge that is creamy and chocolate-y pan with a fork covered with a wet 2 T. heavy cream Brazil nutmeats and melts in your mouth. Try this cheese cloth. Remove from the fire and recipe. oour at once over a thermometer on the Combine the syrup and cream in a CHOCOLATE FUDGE platter on which it is to be beaten. Cool saucepan over low heat. Cook gently to 2 c. granulated su- 2 sq. (2 oz.) un- without any agitation to 104 degrees F . 236 degrees F. Cool to 115 degrees F., gar sweetened cooking Beat with a wooden spoon until the and beat with a wooden spoon until stiff. 1 c. bottled milk or chocolate ~2 c. evaporated milk 2 t. white corn syrup fondant becomes white and creamy. Add Form into bonbons about 1 inch in diam and ' 2 c. water 2 T. butter Jf1 l va:rlllla, or 2 drops oil of pepper eter and top with raisins or nutmeats. '2 t. salt ' 2 t. vanilla extract mint, wintergreen, cinnamon or clove. This recipe makes about three-fourths Combine sugar, milk, salt, chocolate Knead until the mass is smooth and no pound. and com syrup in a saucepan over low lumps remain. Put away to ripen for A box would be incomplete without heat, stirring until the sugar is dissolved. two or three days before using. some good, substantial chewy candies. Cook gently, stirring from the bottom A delicious lemon fondant can be This recipe for caramels is simple, yet occasionally, to 236 degrees F., or until made by mixing grated rind of V, lemon delicious. a little of the mixture will form a soft ball in cold water. Add butter without stirring, then cool to 145 degrees F., or until the outside of saucepan feels warm to the touch. Add varulla and beat with a spoon or electric beater at high speed until nearly stiff. Then pour the mix ture into a pan greased with butter. Cool and cut into squares. This recipe makes about 1111 pounds. Surprising variations of fudge make the box at tractive and each piece of candy an ad venture: CHOCOLATE Fudge Bon-bons: Make chocolate fudge, tum into pan, cool, cut into squares large enough to form balls about 1 inch in diameter. Roll the balls in either 1 cup of chopped nut meats or 1 cup ·or shredded cocoanul Chocolate Marshmallow Fudge: Make chocolate fudge. Pour ha!I of the mix ture into a greased pan. Cover quickly with 1 cup of marshmallows cut in half ----~ - THE IOWA HOMEMAKER 9 Caramels dipped in chocolate are fa peel, substituting peel from four lemons. vot;tes. Wrap uncovered caramels in Also use 1 cup fresh water for the sugar Kite he • wax paper. syrup. Candied fruits have a true holiday Color the orange peel a bright red and touch. flavor with cinnamon by putting tint CANDIED ORANGE PEEL and spice in the syrup. Color the lemon at Christinas peel a bright green and flavor with c Peel from 4 medium cold water sized oranges 2 c. granulated sugar clove. Cut holly leaves onto the top of freshly dropped fondant patties to re Remove orange peel in quarters. Cover semble holly sprigs. CARAMELS with cold water and simmer until ten P lumply stuffed fruits are healthful 1 c. sugar 1 c. coffee cream der. D rain, reserving 1 cup of liquid. as well as delicious. Slit dates length 1 c. corn syrup '4 c. butter Lay each peel on a table and carefully ading on the Combine sugar, syrup and cream in a wise and remove the pits. lnsert red remove the inner white portion with a or green marachlno cheiTies or chopped over the fruit saucepan and cook slowly over a low teaspoon. Then cut the orange peel into above. flame to 250 degrees F., stirring con orange peel mixed with peanut butter. strips as desired. Combine the sugar and Roll the stuffed fruit in finely chopped to patties by stantly. Add butter and bring to 250 de 1 cup of reserved liquid and stir over r over water grees F. again. Pour mixture into a nutmeats. Soak dried prunes 30 min low heat until the sugar is dissolved. utes, remove pits, and drain thoroughly. ~adding de small pan greased with unsalted fat. Cut Cook to 238 degrees F., then add the Stuff with the lemon fondant. al flavorings, into cubes when wann. orange peel, simmer for 10 minutes, and Peanut brittle in the assortment adds ossible. Drop For chocolate caramels add 1 square drain thoroughly in a strainer. Roll the snap and pep. Heat slowly 2 cups of paper. 'These bitter chocolate to the sugar and syrup, peel a few pieces at a time in granulated granulated sugar in an iron frying pan, ooated with and proceed as above. Spicy caramels sugar aiTanged in a shallow pan or on stirring constantly until it becomes a into regular may be made by adding 'h t. cinnamon wax paper. Shake off any excess sugar. thin, light brown syrup. Add 1 cup of over hot wa and 1,{, t. cloves to the above recipe To candy lemon peel follow the direc r to harden. when butter is added. ~ions and recipe for candied orange (Tum to page 16) dan! balls 1 arnished at died fruits. y be knead to a roll and flavor of the If You Want Fancy "Fixin's" s raisins Let It Be a Tea utmeats cream in 3 'ook gentlY to 5 degrees ~· RISPNESS in the air, a Christ By RUTH COOK a Hansel and Gretel house. The house n until stiff. C mas-y tinsel over everything, is made of sugar, ginger or any other inch in diam warm hearth fires and people your own from soap. You can buy sort of fiat cookies. You cut each side or nutmeats. feeling gay, gay, gay! Of course you'll painted bisque figurines, too. and each roof section of the house out three-fourths be having a party-several of them, lnstead of the usual tall candles, I separately, and encrust the walls with probably. think a row of white Christmas tree tiny chunks of hard candy. Cinnamon plete without And I do hope you make one of them candles, arranged to simulate a candela drops-red-hots, you probably called them in your grade-school days-make he1., "'' candies.t a tea.