C ALIF OR N IA

A G RIC U LT U RA L E %T E N SION SE RVIC E

C IR C U LA R 1 0

M r 1 92 a ch , 7

THE HOME PREPARATION OF FRUIT CANDY

’N EILL V. GR ES an d AGNES O W. U S

PU BLISHE D BY T H E C OLLE GE OF A GR IC U LT U R E

U N IVE RSIT Y OF C A LI F OR N IA

o e e E e s o o k c u u e o e E co o c C o e e of cu u e C o p rativ xt n i n w r in Agri lt r and H m n mi s , ll g Agri lt r , t of C o a n d U ed e D e e of c u u e c oo e D is U niversi y alif rnia , nit Stat s partm nt Agri lt r p rating . n of th e c of C o e of 8 %u e 30 1 9 1 4 oc e o b u e u e ce . . . C tri t d i f rth ran A ts ngr ss May and n , B H r h r n , u u E e o e D ec o C o c e c . ir t r , alif rnia Agri lt ral xt nsi n S rvi

U N IVE R SIT Y OF CALI F ORN IA PRI N T I N G OF F ICE B E %E L E L F O N R Y, CA I R IA 1 9 2 7

T H E H OM E P R E P A RAT ION OF F R UIT C A N D Y

W E I A D A N E ’N E I L L % V . C R S S N G . U S O

I N T R O D U C T I O N

According to a recent in dustr ia l census made by the N ational C onfectioners ’ Association about tons or about 1 3 % pounds per capita of commercially prepared candy is consumed in the United

: S I n - tates annually . addition a large amount of home made candy is

%

M . prepared . ost of either kind contains little or no fruit

Many candies are improved by the addition of fruit an d several excellent candies consisting entirely or principally of fruit can be made . The recipes in this circular are intended for use in preparing small

for quantities of candy home use , or small commercial quantities With

a household equipment for loc l sale , and are not intended for use by H Wholesale candy manufacturers . owever , the underlying principles of the various processes are the same for both large scale and home

preparation , and the directions given can be modified in most cases to

h R a k s suit t e needs of the commercial manufacturer . etail c ndy ma er

n f can use many of the recipes Without modification . The i ormation presented in this circular is the result of experiments conducted in F P the ruit roducts L aboratory of the University of C alifornia .

h ln F r it n —W H eal t u ess o u C a d . f f y hile most candies are Wholesome , f the addition of an appreciable proportion of ruit , on account of its

not composition , increases only their palatability , but also their healthfulness .

F a ruits contain invert sug r , which is readily digested ; mineral salts that tend to counteract the acidity resulting from a meat and

- cereal diet ; fruit acids that are beneficial to health ; and some fruits o i C an imp rtant amount of v tamin , which is of particular value to children .

1 A oc e P of e s o of F u P o uc C e th e E x e e S ss iat r s r r it r d ts and h mist in p rim nt tati on .

2 G u e A s F u P o u rad at s istant in r it r d c ts . C I R 1 ' CALIF ORN IA AGRICU LT U RAL E XT E N SION SE RVICE [ c o

E % U I P ME N T

M in I I ost of the equipment required is to be found any kitchen .

% addition to the usual kitchen equipment , a candy thermometer is ver

s r u desirable for most candies and necessary for some , and a y ] h hydrometer is very useful in t e candying Of fruit .

— - i 1 T o e l r e c . F g . . herm m t ers suita b e f o use in small sc al andy making

T h r m om eter —A n F th er m om et e . ordinary ahrenheit chemical ° having a solid glass stem and reading to 3 00 F is satisfactory . T can be purchased through a drug store from any chemical supp house for about 1 9 2 7 ] T H E HOM E PR E PARAT ION OF F RU IT CAN D Y

There are also available in hardware stores and in some grocery a h stores c ndy t ermometers made especially for household use . Low priced dairy thermometers reading to 3 00 ° F can be used if standard ized is in boiling water . This done by immersing the bulb Of the thermometer for about two minutes in boiling water and reading

— F i S u o e e e u oo s e u c u . g . yr p hydr m t r , m as ring sp n , and m as ring p the boiling point accurately while the thermometer bulb is immersed ‘ 2 1 2 ° F i . W in the act vely boiling water ater should boil at about , at or near sea level ; in using the thermometer add to or subtract

in th e as the case requires , from the temperatures recommended Of r t recipes the number degrees which the the mome er is in error . 1 Three suitable thermometers are Shown in figure . 1 m 1 0 6 CALIF ORN IA AGRI CU LT U RAL E XT E N SION SE RVICE [ 0

r H r om t r 3 — H a r e Sy up yd e e . ydrometers used in testing syrups f during candying Of fruits . These are O many forms and are sold

f - under several di ferent names , such as saccharometer , sugar tester , and

B B r salometer . The alling and rix hydrometers indicate the pe centage

Of sugar and are best for home use . A tall cylinder made for the purpose and Shown in figure 2 or a tall j ar such as a green Olive j ar

or tall narrow flower vase is necessary for holding the syrup . The

— - - i z h o e ef . F . 3 S s f o T n u a e o e . e t u e e o g . mall i d grind r b tt r bl d is sh wn at l w r l t

B hydrometer costs about and the cylinder about 5 0 cents . oth

are obtainable from any chemical supply house through a drug store . — ° A B a um é hydrometer with a scale Of 0 5 0 may be used instead

Of B 2 a r oxi the alling hydrometer . B alling degrees divided by pp

° ° B a um é 0 B i 35 mately equal degrees . Thus 7 all ng is approximately B m 2 5 ° au é . ( The exact B a um é reading in this case is 3 7 but the

B a um é error is not important in making candy in the home . ) — E v a p or a tion F or candying fruit in the home a small fruit dryer

- is desirable . A home Siz e. drier that can be made for less than 3 is fully described in a recent circular .

fi C r uess W V of . . L D h U e . T o o . , , and illian C lark . e home evap rat r niv rsity C a lI f r n i A o a cu u E x e o S e c e u 1 9 2 5 . gri lt ral t nsi n rvi C ir c ular ( nnumb er ed ) , 1 9 2 7 ] T H E HOM E PRE PARAT ION OF F R U IT CAN D Y — Oth er E ui m en t a nd, S u li es S q p pp tew pans , several Shallow

. baking , pans , a small food grinder (fig large kitchen spoons , a o f s th e measuring cup , and a set mea uring spoons are needed for preparation Of most candies . Some food grinders become clogged and do not grind dried fruit satisfactorily . A grinder that will take the P 3 d . blades shown in figure Should be use owdered sugar , corn starch ,

fruit pectin , and fruit acid , either tartaric or citric , are necessary in

. S some cases and will be mentioned in the recipes as required ugar , either cane or beet , and corn syrup are needed in practically all F f . or recipes . Several grades O corn syrup are available home use any good brand Of white corn syrup obtainable from any grocery is

l Of suitable ; in preparing arger quantities for sale , a good grade ’ confectioners glucose syrup should be used .

C A N D I E S I N W H I C H F R U I T S MA Y B E U S E D

The kinds Of candy in which the use Of fruit has proved most satis factory in our experiments are the following 1 . C andied fruit is that which has been impregnated with a heavy

syrup containing cane sugar and glucose and drained and dried . 2 . Glacé fruit is candied fruit dipped in a very heavy syrup and

dried to impart a glossy finish . F 3 . ruit jelly candy is made by cooking fruit juice or pulp with f sugar and su ficient pectin , agar agar , or other jellying substance to

ff - I give a sti jelly on cooling . t may be coated with chocolate or fondant or may be simply dusted with powdered sugar to ove r come stickiness . D 4 . ivinity fudge with fruit is prepared by boiling a mixture Of ° corn syrup and cane sugar to 25 2 F and bea tI n g Into this syrup white

Of egg and fruit . 5 : C b hocolate fudge with fruit is prepared y boiling chocolate , 2 3 8 ° F corn syrup , sugar and milk to and adding butter , salt , fruit and nuts . P 6 . anoche with fruit is prepared by boiling brown sugar, corn 2 3 8 ° F syrup , milk and salt to , adding butter , beating until stiff , and adding fruit and nuts .

F Of 7 . ondant with fruit may be made in one two ways ; the 24 0 ° F fondant may be prepared by boiling corn syrup and sugar to ,

cooling , creaming by stirring and then mixing with fruit ; or the corn 24 0 ° F syrup , sugar , and fruit may be cooked to the fondant point ( ) ,

cooled , and creamed . 8 CALIF OR N I A A GR ICU LT U R AL E XT E N SION SE RVICE [0 1 m 1 0

i i 8 . C s aramel w th fruit prepared by boiling corn syrup , sugar , ° to 242 F and cream , adding fruit , butter , and nuts , and boiling to 24 ° F 8 . N i 9 . ougat with fruit s prepared by boiling corn syrup and sugar ° 2 80 F a n to , beating egg white into the hot syrup d adding fruit and nuts . 1 0 M . arshmallow with fruit is prepared by boiling gelatin and ° 250 F r u corn syrup to , and beating powdered sugar and f it into the r esulting syrup .

1 1 F is . ruit brittle prepared by boiling corn syrup and cane sugar ° ° 2 75 F —2 80 F Of to , adding butter , fruit , and small amounts salt and baking soda . 1 2 P . opcorn crisp with fruit is prepared by boiling syrup and 2 85 ° F sugar to , and adding butter , salt , popcorn , and fruit .

1 3 Of f . Uncooked fruit candies are prepared in a number dif erent ways such as grinding dried fruits and mixing with chopped nuts to give fruit bars ; mixing ground dried fruits with a small amount Of bakin g s oda to give puffed fruit bars ; stuffing dried fruits with fondant , or coating various forms of dried fruits with chocolate or fondant . 1 4 ff . O u ther fr it candies , such as stu ed hard candies , Turkish i paste , gum drops , and jelly beans require special equ pment or their

preparation is not well adapted to home use .

G E N E R A L ME T H O D S

S everal processes , such as casting candies in starch , coating with Of chocolate , and the preparation fondant , are used in preparing a number Of different fruit candies and in order to avoid repetition

will be discussed first . — C a stin g in S tar c h C asting in starch consists in pouring liquid or plastic candy material such as marshmallow or pectin fruit juice center material into molded depr essI on s I n dry starch held in trays or

Shallow pans and allowing the candy to harden . Some candies must be dried in place in the starch at about 1 20 ° F for several hours to f harden them su ficiently to permit handling , but most fruit candies

do not require such drying . After hardening , the candy and starch

are separated by screening .

F or household use any good grade Of corn starch is satisfactory .

The principal requisite is that the starch be dry , in order that it will

not adhere in undue quantities to the candy . 1 9 2 7 ] T H E HOM E PRE P ARAT ION OF F RU IT CAN D Y 9

The starch may be placed in a layer about one inch deep in Shallow

m D z pans or in wooden for s . epressions of the desired form and si e may be made in the starch by means of any suitable instrument , such i F 4 as a large thimble or kn fe handle . igure illustrates a tray of n starch and depressions made with a small butcher knife ha dle . If f the starch is thoroughly dry , little di ficulty will be encountered in

r making the depressions of smooth fo m and uniform depth . With continued use the starch becomes moist and must then be dried in a Slow oven .

F - i i ruit jelly centers of various kinds , marshmallows conta ning fru t n juice or fi ely ground fruit pulp , and thin fondant containing fruit juice or fruit pulp can be satisfactorily cast in starch and fruit centers

— F i 4 E u e f or c f u c c e e c th e o e . A g . . q ipm nt asting r it andy nt rs in star h in h m , of e e c e e e of c o e e o o e pan m lt d nt r mat rial ; B , pan star h sh wing d pr ssi ns and s m f h c a c e C f u e c e e f e e e o f r o o t e andy in pl ; , r it j lly nt rs a t r hard ning and s parati n m h t e starc h . formed in this manner are drier at the surfa ce and more easily dipped in chocolate than the same materials allowed to harden in sheets and cut in pieces before dipping . The following procedure has been successful : The candy is first cooked to the desired temperature and given any other preliminary

- i treatment n ecessary . It is then poured carefully while still hot nto the starch molds and allowed to stand overn ight to harden . The pieces are then separated from the starch by means of a colander or coarse sieve . They are then brushed free of starch and dipped in chocolate

r an u or dusted with powdered sugar . They may also be coated with g a lated sugar fter moistening with water or syrup .

If the candy fails to solidify properly on standing twenty - four

in hours , the trays or pans of starch with the candy place may be 0 1 11 1 0 1 0 CALIF ORN IA AGRICU LT U RAL E XT E N SION SE RVICE [ 0 placed in a small evaporator or in a very slow oven and the candy dried until firm enough to handle on cooling . A temperature below

° 1 4 0 F should be used . — P our i n g a n d H ar den in g I n many of the recipes the directions

pour and allow to harden are given . In the home this usually consists in pouring the hot or warm candy such as fudge or jelly center material into an oiled or buttered pan or platter and allowing it to harden long enough to be cut and handled . Instead of the pan or platter a marble slab may be used . — C h oc ola te C oa ti n g of F r uit C an di es F ruit candies may be choco late coated in the same manner as cream centers .

There are three general kinds of chocolate coating , sweet , milk ,

f . and bitter chocolate , and also a number of dif erent qualities of each Milk chocolate does not mask the delicate flavor of fruit candy cente r s to such an extent as do bitter chocolate and plain sweet chocolate .

F or household use various brands of dipping chocolate are avail

a t able grocery stores . Ordinary bar chocolate such as is used in making chocolate beverages is not suitable because it melts at too high a temperature and is not smooth eno ugh in texture . If the ’ quantity of candy to be made is large enough , confectioners dipping ’ chocolate is best . This may be purchased direct from confectioners supply houses in ten pound Slabs . In p reparing fruit candy on a

- - r . small scale , from one thi d to one fourth of a pound of dipping choco late is required for each pound of dipped fruit candy . M elting the chocolate requires great care . If it reaches too high a temperature the coating on cooling will be streaked with gray of a

a very unattractive ppearance . The method usually recommended for household use is as follows : cut the chocolate into small pieces and H place in a stew pan . eat a large pot of wate r nearly to boiling for sweet chocolate and to about 1 4 0 ° F for milk chocolate and remove from the fire . S et the small pan containing the chocolate in the hot — water and stir the chocolate until melted a t n o time must it be allowed to reach a temperature much above that of blood heat , that is 1 00 ° F about . Stirring w ith the hand makes it easy to control the temperature . If the chocolate becomes too warm remove it at once .

At all times moisture must be kept out of the chocolate , as moisture

causes it to turn gray . W h Ot hen the chocolate is completely melted , remove it from the 85 ° F water bath and allow to cool to about , or until it becomes thick 1 92 7 ] T H E HOM E PR E PARAT ION OF F RU IT CAN D Y 1 1

enough for dipping purposes . It may be poured onto an oiled marble

Slab , which will cool it quickly to the dipping temperature of about

°

85 F e . , or may be us d in the pan in which it was melted D uring cooling it Should be worked with the hand to break up W small lumps and to render the coating as smooth as possible . hen it M has begun to harden at the edges it is ready to use . ost beginners make the mistake of using the coating while it is still too warm and too thin . If it is too thin when cooled to dipping temperature a teaspoonful of vanilla extract to the pound of chocolate may be added to thicken it ; if too thick , it may be thinned to any desired m degree by adding a s all amount , usually about one teaspoon to the pound , of salad oil , melted butter , or melted oleomargarine . e The surface of the cent rs must be dry before dipping , and the 65—7 0 ° F temperature of the room and of the centers about . If the centers are too cold the coating may turn gray ; if the temperature is

too high it will be too thin or will fail to harden .

P rofessional candy dippers take the piece of candy in the fingers ; roll it in the melted chocolate for an instant ; remove it with the middle

finger and thumb and place it on oiled paper ; and as it is released , hold the point of the thumb above it for an instant , moving the thumb so that the string of melted chocolate dripping from it forms a design on the surface of the coating . In the home the candy may be dipped in the chocolate with a fork and placed on waxed or oiled paper to

. W harden hen the chocolate becomes too thick through cooling , more

r of the wa m , melted chocolate may be added . — C oati n g w ith F on dan t Some fruit candies are improved by coat ing with fondant . Two recipes for preparing dipping fondant in the kitchen will be given . — ( a ) With cream of tartar On e of the best fondants for home use

is made with cream of tarta r and sugar as follows : cook a syrup of cups of granulated sugar and cups of water Slowly until the 1 . r sugar is dissolved Add 4 teaspoon of cream of tarta . B oil until a few drops placed in cold water and removed may be formed into a soft ball or until a candy thermometer indicates a boil —24 ° F ing point of 23 8 0 . R 1 1 0 ° F emove the pot from the fire , cool to about ( that is , until

lukewarm ) , and manipulate the syrup with a stiff kitchen spoon or

n P wooden paddle u til it forms a creamy mass . lace in a j ar or W pan and cover ith a damp cloth until used . It will keep for several

T h I S r ecl e 1 f . b weeks p s more di ficult than ( ) . ( See page 1 2 CALIF ORN I A AGRICU LT U RAL E % T E N SION SE RVICE [ C I R C 1 0 — ( b) With corn syrup Any good grade of household corn syrup ’ a may be used , although confectioners glucose is prefer ble .

H ou seh old r ec ip e Se mi comme rc ial f ormula 1 u f u 5 I A; c ps o s gar lbs . 14 c up of c orn syrup

2 —24 0 ° F 3 8 a . C ook the mixture to , or to a soft ball (see recipe )

P our it on a slab or into a shallow pan . Allow it to cool to about ° t S 1 1 0 F . , then manipulate until fondan forms tore it as directed in ( a ) .

To coat fruit candies with fondant , place the desired amount of W fondant in a double boiler and heat . hen the water in the outer kettle begins to boil , stir the fondant constantly and remove the double i S but bo ler from the flame . tir the fondant until it is well melted

D o still white and creamy . not allow the temperature to become too high or it will form a very hard coating or become a clear syrup ; a 1 2 ° F V temperature of about 0 is satisfactory . anilla flavor may be added if desired .

Wi I ec es th a fork , dip the fruit candy p Into the melted fondant ; allow any surplus fondant to drain off and place the candy on oiled

a paper to harden . About one hour after dipping loosen the c ndy to permit drying of the bottom . Allow to stand o vernight before packing .

F t ondan coatings become very hard in time , and the candy should be consumed within a few days .

R ela tion B etw een B oili n g P oin t of Syr ups a nd C omm on P r a c tica l

T ests —I n . candy making it is desirable to use an accurate thermometer with which to determine the end point of the boiling process . Some candy makers and many housewives , however , do not use a ther

- m om eter and rely on the well known test of dropping a. small quantity ( about a teaspoonful ) of the boiling syrup into a pan of cold water and examining the chilled sample . As the boiling point increases the syrup becomes more concentrated and the chilled sample becomes

firmer . The following approximate relation between the thermometer and the practical test has been found to exist . The boiling point of ff the syrup is a ected by altitude , being less at higher elevations than 2000 sea . B at level oiling points are given in the table for sea level , 4 000 n feet , and feet ; the boiling points at other elevatio s are in proportion . 1 9 2 7 ] T H E HOM E PRE PARAT ION OF F RU IT CAN D Y 1 3

R E L A T I ON OF A L T I T U D E T o T H E B OI L I N G P OI N T OF S Y R U P S U S E D I N C A N D Y MA % I N G%

Pra cti c al test B oiling point

A t se a e A t 4 0 0 0 l ev l ft . L ight string 2 2 6 ° F 2 1 8 ° F ° ° H eavy string 2 3 0 F 2 2 2 F ° ° - 2 3 8 2 S oft ball m F 3 0 F ° ° Medium ball 2 4 0 F 2 3 2 F Stifi ball 2 4 4 ° F 2 3 6 ° F ° ° H ar d ball 2 5 0 F 2 4 2 F ° ° L ight c rac k 2 5 4 F 2 4 6 F ° ° Brittle c rac k 2 75 F 2 6 7 F ° ° H ard c rac k 2 9 0 F 2 8 2 F A R W R R i P f e . O. e e c e c e u t r igby, , liabl andy t a h r , gby blishing % C o T o e . mpany, p ka , ansas

Those who are familiar with the use of scientific instruments w ill

i . H obta n better results by using the thermometer as a guide owever , % % is i many housewives use the water test , or ball test , as it somet mes

known , very successfully .

C A N D I E D A N D G L A c é F R U I T S

In the candy trade there is no clear distinction between the terms % % % é in candied and glac , and the two are applied more or less 7 S ee . discriminately to the same product . definitions on page

r i n h F r i — P a P r e a t e u t . ) p g Use firm , ripe fruit eel peaches , pit ,

P n d . cut . a S and in half eel pears , cut in half , core tem and pit

i R See i i cherr es , oyal Anne preferred ( also Special d rect ons for

M D o araschino candied cherries , page not pit apricots , plums e and prun s , but puncture to the pit in several places with a silver

F % r n P o . fork . igs ( adota prefe red ) require treatment uncture jujubes thoroughly to the pit in several places with a silver fork or C ut slit the skin lengthwise in several places . oranges , lemons , and

grapefruit in half and scoop out the pulp , retaining the peels only for candying ; C itron ( a fruit ) cut in half lengthwise ; scoop out the pulp and store the peels three weeks in a brine of 1 pound of salt to

the gallon of water .

C e is anned fruit , preferably of fancy or choic quality , excellent D ff ’ for use in preparing candied fruit . rain o the syrup ; to ea ch two

’ of s r u cups y p add one cup of corn syrup , return it to the fruit and 4 boil the fruit and syrup for three minutes . Let it stand 2 hours ;

c 1 4 then proceed as directed in ( ) on page . — b) F ir st B oi lin g The obj ect of the first boiling is to modify the

i so t it i l ru i s i i texture of the fru t tha w l absorb the sy p w thout hr vell n g. C I R 1 0 CALIF ORN IA AGRICU LT U RAL E XT E N SION SE RVICE [ %

in B oil orange , lemon , grapefruit , and citron peels water until

‘ — W SI % soft about 60 minutes . ith grapefruit and citron peels or seven th changes of water are necessary to get rid of bitterness . When e

a n d peels are thoroughly cooked tender , place them in the first syrup 24 l 5 . described be ow , boil minutes , and set aside for hours B oil other fruits until tender in a light syrup consisting of 1 cup ’ 3 of corn sy r up or confectioners glucose and cups of water . The P time will vary greatly with the variety of fruit . lums , freestone 1 5 peaches and apricots will require minutes or less ; pears , clingstone —4 20 0 . peaches and firm figs , minutes In any case boil the fruit until

tender , but not until soft and mushy . To avoid excessive evaporation

et during boiling cover the pot . S the fruit and syrup aside in a stone ware jar or other convenient vessel , such as an agateware pot or dish w 24 . pan for hours If the fruit floats , place on it a eight such as a dinner plate or wooden float to keep it submerged .

0 ec ond B oili n — 24 ) S g About hours after the first boiling , drain

n B off the syrup a d if a alling hydrometer is available test the syrup . P repare a mixture of equal parts of cane sugar and corn syrup or ’

s . confectioner glucose To mix , warm the corn syrup or glucose until

u . thin , add the s gar and mix thoroughly Add enough of this mixture , w B ell stirred , to the syrup from the fruit to increase the alling degree — ° 3 5 40 B . to alling , the test being made after the sugar has dissolved If a hydrometer is not available merely measure the syrup from the fruit and to every 4 volumes ( 4 cups ) add 1 volume ( 1 cup ) of the mixed corn syrup and sugar and mix well . Add the fruit to the syrup and boil the mixture from 2 to 3 R . 24 minutes eturn it to the storage vessel and allow to stand hours . — ( 1 S ubse u n t B ili n A t 24 - n ) q e o gs . hour intervals drai the syrup from the fruit and add enough of the corn syrup and sugar mixture ° B 50 60 70 7 4 B On to increase the alling to , , , and alling successive B — days . oil the syrup and fruit together each day for 2 3 minutes and B return it to the storage vessel . If a alling hydrometer is not used , measure the syrup each day and add 1 cup of the mixed corn syrup and sugar to 4 cups of the syrup and repeat daily until the syrup is

a boII t e h n very thick , lik strained o ev . — e ) S tor a ge i n F in a l Syr up Store the fruit in the fin al syrup of 7 4 ° B alling ( or as thick as honey ) for at least two weeks to permit

the fruit to become as plump as possible . If at any time during this

or storage even the slightest evidence of fermentation molding occurs , 2— heat the fruit and syrup to boiling for 3 minutes . If crystals of cane sugar appear , heat until they dissolve . T H E HOM E PRE P ARATION OF F RU IT CAN D Y 1 5

D r in — W f) y g After two eeks storage or longer in the final syrup , D i a nd remove the fruit . p it momentarily in hot water drain it free

of adhering syrup . P lace it on screen trays , Such as window screen tacked to wooden m frames , and allow to dry until of about the texture of com ercially packed candied fruit . A better method is to dry on screens in an evaporator 4 or de — ° hydrater at 1 20 1 30 F until of the desired texture . Usually from 4 P t . to 6 hours is required . ack in candy boxes af er dry ing t —F g ) P ec in Gla c é . ruit prepared as described under (f) will be more attractive in appearance and less apt to develop a coating of sugar crystals if coated with a dilute pectin solution .

D issolve 1 level tablespoonful Of dry pectin in 1 quart of water by heating and stirring and allow to cool ; or dilute any good house f hold pectin syrup with two volumes o water .

R emove the fruit. from the final syrup in ( e ) dip momentarily in D i hot water ; drain to remove the excess syrup . p in the pectin D solution , which should be at room temperature . rain and dry until no longer sticky ; about 24 hours at room temperature or two or three 1 ° F hours at 3 0 . — h ) P r eser va ti on of F r uit i n F in a l Syr up The fruit will keep in

the final syrup indefinitely , if the syrup and fruit are brought to boil

N o ing and sealed scalding hot in fruit jars or cans . further treat

ment is necessary .

The cans or j ars may be opened later , the fruit drained , dried , and

P f r I glaced as previously described . reserving a cto es and canneries

could use this method of distributing fruit for v c a n dyin g purposes to

candy makers and housewives . It has been used successfully in the 1 F ruit P roducts Laboratory since 1 92 . — i ) U tilizin g the Sur plus Syr up The relatively large amount of syrup remaining after candying may be used in c andying subsequent

or m lots of fruit in making j elly or candy or as a table syrup . It ay

be made into jelly by using cup of the syrup instead -C f each cup 5 of sugar ordinarily used in jelly making .

F ondant may usually be made from the syrup as follows : add a 24 0—24 2 ° F pound of sugar to each pound of syrup , cook to (medium ° 1 1 0 F n s ball ) , cool to about and stir vigorously until the syrup grai or creams ; work to a smooth fondant and flavor with ground candied

4 ef e e c e e 6 . S ee r r n , pag 5 D ir ec ti ons f or jelly making will be f ound in C alif ornia A gric ultural E xt en c e C c u 2 H o e e o of e e si on S e rvi ir lar , m pr parati n j lly and marmalad . 0 1 m 1 0 1 6 CALIF OR N IA AGR ICU LT U R AL E % T E N SION SE RVICE [

th e s r u in i . O fru t , or with vanilla ccasionally the sugar of y p used candying is inverted ( decomposed ) and th e sy r up fails to cream prop

F r erly . o this reason it is desirable to first prepare a small lot of S fondant from the syrup . yrup not suitable for fondant may be used

for j elly making or on the table . — j ) Sp oilin g of C a n di ed F r uit C andied fruit may mold if n ot i sufficiently dried before pack ng . ll On lon g storage it may become hard or fi ed with sugar crystals . l - B oil such fruit in water until tender and put it through the complete i candying process as prev ously described for fresh fruit . — It may shrivel during the syrup treatment usually an Indication i i P of insuffic ent cook ng during the first boiling . lace such fruit in water ; boil and allow to stand until tender and plump and return to

u n . the syr p , proceeding with the candying process in the usual man er

C andied fr uit in boxes sometimes becomes infested with insects . I n order to avoid such spoiling it should either be used within six

' weeks or tw o mon ths after packing or should be packed in insect

n i proof co ta ners .

° S ecial D ir ec tion s or C an di ed C h er r ies Ma r s hin o t l p f , a c S y e . C e Ch andi d erries are usually artificially Colored and flavored . In order that the fruit shall absorb the color properly it must be given

r elim I n a r n a p y treatment in sulfurous acid solution . O a small scale this can best be done as follows

R . P Use firm ripe oyal Ann C herries D O not stem . lace in a stoneware crock or glass fruit jar with glass top or in wooden kegs . P repare the following solution

1 o of gall n water . 1 oz 2 . ( ab out level tablesp oons) of s odium bi sulfite ( f r om a drug stor e or c e a o am r sh p ) . I oz . ou 1 e e e oo of c c c A; ( ab t l v l tabl sp n) itri a id .

6 ozs . e u c u f ( 34; m as ring p) o salt .

D i i i issolve all ngredients and cover the cherr es with the solut on .

S in - eal fruit j ars ( glass top kind only can be used ) , or cover in stone

ware jars and leave two weeks or longer . D . Stem a n d B i in 5 6 iscard the solution pit the fruit . oil t or

' un til fr ee f l n changes of water rom sulfur taste and unti te der . % % P . r u repare a first syrup as for other f its , but add red food color obtainable from a grocery store in order to give a tint about like — M r I that of ordinary araschino cher es . To each gallon of syrup add 1 i also level teaspoonful of citr c acid .

6 F u e b %. H . I rnish d y rish .

1 m 1 0 1 8 CALIF ORN IA AGRICU L T U RAL E % T E N SION SE RVICE [0

( b) With powdered pectin : prepare a pectin solution as follows

H ou seh old R e c ip e Se mi c omm e rc ial F ormula Wat er 2 c ups 2 quarts 1 P e e ec u e 2 e e t es oo ) c u owd r d p tin , p r l v l abl p ns A p

50 4 0—50 If the pectin contains per cent sugar and per cent pectin , use twice the quantity indicated . 1 0—2 0 ° F M H eat in a double boiler or at 8 0 until dissolved . easure Mix and make to original volume by adding water . well and use in

i the same manner as pectin syrup I n rec pe ( a ) . — With P ulp of F r esh or C a n n ed F r uit C ook berries or grapes in

. S their own juice until soft lice firm fruits , add water to cover , cook

. C ut until soft , and rub through a sieve or screen oranges in half ; extract the juice ; grind one - fourth of the peel fine ; add th e ground peel to the juice with an equal volume of water ; cook soft ; and rub R ub through a screen . canned fruit through a screen or colander

P i - without heating . e grade fruit is best for the purpose and costs the least . To fruit pulps lacking in acid add 2 tablespoons of lemon juice to P fi . s each cupful of pulp ears , oranges , peaches , prunes , and g require acid or lemon juice ; apricots , sour berries , guavas , and plums do not .

See After the pulp has been prepared proceed as with fruit juice . page 1 7 — With D r i ed F r uits D ried fruits may be boiled in water un til soft and rubbed through a screen . They may then be used in the same manner as described for fresh or canned fruit pulps . It is also

possible , although not so satisfactory , to use them in the following manner :

Househ old R e c ip e Se mi c omm erc ial F ormula F e ou e f u 1 cu 3 in ly gr nd dri d r it p lbs .

C e u 1 c u 3 an s gar p lbs . C o u rn syr p lbs . P ec tin syrup or p ec tin s olution 1 7 1 ( p . ) 1 A) cups pints Wat e r c up pints C hopp e d nuts 15 cup pints

° ° Mix a ll 222 —223 F or s. well ingredients except nut C ook to , % ff in e until a sti jelly test is obtained . Add the nuts and pour oil d

z pans or on a slab to cool and harden . C ut into pieces of suitable Si e

and coat with sugar or chocolate . — C oa ti n g of F r uit %elly C en ter s The various fruit - jelly centers previously described can be coated with chocolate or fondant by the

on 1 0 1 1 i n methods described pages and . It s ecessary that the surface 1 9 2 7 ] T H E HOM E PRE P ARAT ION OF F RU IT CAN D Y 1 9

of the candy be dry at the time of dipping . It is usually possible to

% dry the cut pieces sufficiently by , exposing them to the air for a few days on trays made of ordinary window screen . In locations where

drying conditions are not favorable , the small home evaporator men i t on ed 6 or . on page , other dryer may be used In such cases dry 1 3 0 ° F 3 4 the candy at not above , for from to hours ; cool to room

. S temperature , and dip in the usual manner tarch cast pieces usually do not require additional drying .

F ruit juice jelly centers are improved by double dipping ; first in fondant , then in chocolate . Allow the fondant coating to harden for about one hour before dipping in chocolate .

D I V I N I T Y F U D G E W I T H F R U I T S

On e of the most satisfactory fruit candies is that made with

5 . H . be divinity fudge as a base ( fig , A ) owever , this candy soon comes hard , and therefore should be eaten within a week after it is made . — With D r i ed F r uits a n d N uts All varieties of C alifornia dried fruits were found satisfactory . The fruit should be chopped or

- coarsely ground in a food chopper . If raisins are used about one half should be chopped or ground and the remainder used whole . The following formula was found satisfactory

H ou seh old Re c ip e Se mi c omme rc ial F ormula Su 1 c u 5 gar p lbs . ’ C o u or c o f e c o e uc o e 2 e oo 1 0 ozs rn syr p n ti n rs gl s tabl sp ns . Wat er c up pints E gg whit es ( b eat en stiffly ) 1 1 0 1 C hopp e d walnut s or almonds 4 c up 1 14 pints

C o e or ou e f u c u h pp d gr nd dri d r its p lbs .

25 2 ° F C ook the sugar , corn syrup , and water to , or to a light % ffl crack . Add the syrup gradually to the sti y beaten white of egg , ff beating the mixture until sti .

Then add the nuts and dried fruit and beat until well mixed .

to u P our on an oiled pan or marble slab harden overnight . C t into

I z be pieces of convenient S e . These may dipped in milk chocolate if desired . — With C a n di ed F r uits B roken pieces of candied fruit unsuitable

s for packing as such , may be coar ely ground and substituted for the dried fruit in the foregoing formula . — With C itr us F r uits Use oranges or grapefruit or a mixture of two parts orange to one of grapefruit . Grind the whole fruit medium M fine in a food chopper . easure the ground fruit . Add an equal 20 CALIF ORN IA AGRICU LT U RAL E XT E N SION SE RVICE [ 0 1 11 6 1 0

%

boil . un til a d volume of water and the peel is soft , ding more water B 3 0 during boiling if needed . oiling for minutes will usually be

A dd . C sufficient . sugar equal to the original volume of the fruit ook 2 2 ° to a stiff j am or to a boiling point of 2 F . Add the j am in the same proportion as in the divinity dried fruit 1 9 recipe on page , but before the finishing temperature is reached ; ° F then cook to 252 and proceed as directed for dried fruits .

C H O C O L A T E F U D G E W I T H F R U I T S

e C hocolate fudg is more easily made than divinity , but its flavor

F or does not blend so well with that of the fruit . the recipe given below the operator may substitute any good chocolate fudge recipe .

s . Like other forms of fudge , fruit fudge mu t be used fresh — With D r i ed F r uits D r ied apricots because of their tartness and pronounced flavor give better results than do other common dried fruits: H ou se h old R e c ip e Se mi c omm erc ial F ormula S u 4 c u 5 gar ps lbs . C ondens ed milk cups 2 pints C orn syrup or gluc os e syrup Bar c h oc olat e B utt er 3 t easp oons D ri e d fruit ( c h opp ed ) ( raisins o e u 2 wh l ) c ps lbs . C hopp ed walnuts or almonds pint S alt 14 t easp oon t easp oon

C 24 0 ° F ook the sugar , milk , corn syrup , salt , and chocolate to or to a medium ball . Add the butter and cool slightly % Stir until nearly

ff u I r I n P sti eno gh to pour and then st the nuts and fruit . our into an oiled pan to harden .

With th er F r uit P r o u t — O d c s . Ground candied fruit or citrus fruit 1 9 j am prepared as described for use in divinity fudge , page , may be substituted for the dried fruit in the above formula . The fruit

° 2 3 8 F I S is added when the candy has reached , the mixture then 24 ° F boiled again until 0 is reached . C ool and treat in the usual manner .

P A N O C H E W I T H F R U I T The flavor of panoche is less pronounced than that of chocolate fudge and does not mask the fruit flavor to such an extent . As with fudge any good panoche recipe or formula may be substituted for

P is n the one given . anoche best whe fresh as it soon becomes hard . 1 9 2 7 ] T H E HOM E PRE P ARAT ION OF F RU IT CAN D Y 2 1 — With D r ied F r uits P repare dried fruits as described for divinity 1 fudge ; see page 9 . H ouseh old R e c ip e Se mi c ommer c ial F ormula Br own sugar 4 c ups 5 lbs C ond ens ed milk 34 pint C orn syrup or glucose syrup Butt e r or oleomargarin e t easp oons C hopp ed almonds or walnuts 1 cup C hopp ed or gr ound dried f ruit 2 c ups 1 Salt 74 t easp oon

° F C 23 8 . ook the sugar , salt , corn syrup , and milk to (soft ball ) C 1 1 0 ° F ff Add the butter . ool it to about , then beat until nearly sti enough to pour . Add the nuts and fruit , stir in well , and pour . — With Oth er F r uit P r oducts Other fruit products such as chopped candied fruits or citrus fruit j am prepared as directed for divinity fudge may be substituted for dried fruit . These should be cooked with the other ingredients to 2 3 8 ° F instead of being added 23 ° F after the other ingredients have reached 8 .

F O N D A N T S W I T H F R U I T

We have found that fondant can be used to advantage with several ff t di erent fruit produc s such as dried fruits , syrups , preserves , canned

a fruits , etc . , if variations in the fondant formul are made to suit the

character of the fruit product . — C old Mixin g of F on da n t a n d F r uit A fondant is first made and D allowed to ripen for a day or two before addition of the fruit . ried

fruit , ground fruit preserves drained of syrup , chopped candied fruit , i and fruit syrups can be used . The candy s best if finally dipped in

We chocolate . Any good fondant may be used if it is not too soft . have used the following formula among others and have found it satisfa ctory H ouseh old R e c ip e S e mi c ommer c ial F ormula c u 5 ps lbs . 1 lb . 1 1 4; c up 1 4 pints

24 ° F 1 1 0 ° F C ook to 23 8 0 or to a soft ball . C ool to about and ff P beat or stir to a sti , creamy consistency . lace in a j ar and cover

with a moist cloth for several hours or longer . To each cupful of fondant add from to 34 cup of chopped or

ground dried fruit and about half as much chopped nuts as fruit . % % More of bone dry fruit than of very moist dried fruit can be used .

C hopped candied fruit may be substituted for the dried fruit . 22 CALIF ORN IA AGRICU LT U RAL E XT E N SION SE RVICE [ C I R C 1 0

F ruit syrups of various kinds may be used to flavor the fondant ,

berry syrups being particularly desirable for this purpose . To pre

: H pare the berry syrup proceed as follows C rush the berries . eat

them to boiling in t heir own juice , and strain through a cloth bag . H Measure the juice and to each cup add two cups of sugar . eat this

s 1 syrup to boiling for two minute , cool , and use 4 cup of it to each

cup of fondant , or more of the syrup if it does not cause the fondant f to become too soft . The fruit syrup is added a ter the fondant is F finished . Allow to stand several hours . orm into balls and dip in l choco ate .

F ruit jams made as follows may be used in the same manner . C Grind the fresh fruit and measure it . ook it until soft in its own

juice or with a little water . Add sugar equal to twice the volume of C the original crushed fruit . ook it to a very heavy j am or to a 2 ° F boiling point of 2 5 . Use about to cup of the j am to each

cup of the fondant . — C a stin g F r uit F on da n t in S ta r c h F ondant prepared as in the

foregoing recipe can be melted over a pan of hot water , then mixed with the proper amount of finely ground dried fruit , fruit syrup , or n fi ely ground fruit preserves , and cast in starch molds as described

8 . on page After hardening , these pieces may be dipped in chocolate . — F r uit F on da n t by C ooki n g F r uit w ith th e F on da n t A number t of recipes , most of hem new , in which the fruit , sugar , corn syrup ,

etc . , were cooked together to the fondant stage , cooled , and creamed f h were developed in our experiments . O these t e following proved the most satisfactory

( a ) With preserved fr uI t H ou s eh old R e c ip e Se mi c omm e r c ial F ormu la

S u cu 6 gar ps lbs . C orn syrup 2 tabl esp oons Wat er C hopp e d walnuts or almonds Ground pr es e rved f ruit cup — F ondant pr epar ed as dir ec t ed on page 1 2

C 2 4 5 ° F f ook the sugar , corn syrup and water to or a sti f ball ; ° C add the fruit and cook to 24 0 F or medium soft ball . ool to about 1 1 0 ° F , beat until creaming begins , add the fondant and nuts and stir

until well creamed . ( b) With canned fruit : P roceed exactly as with g r ound preserved

fruit , except that for the preserved fruit is substituted the ground

%

canned fruit mixed with its own syrup . Use in the household recipe 1 9 2 7 ] T H E HOM E PR E PARAT ION OF F R U IT CAN D Y 23

3 4 of a cup of the canned fruit and in the semi - commercial formula

pints . Add the fruit at the beginning of the cooking and cook 24 0 ° F m . C to , or a medium soft ball ool , add the fondant , and crea

by vigorous stirring .

( c ) With dried fr uits : P roceed as with the preserved fruit in recipe ( a ) except that cup of finely ground dried fruit is sub stituted for the preserved fruit in the household recipe and 1 %

. of r pounds dried f uit in the semicommercial formula . The dried fruit need not be ‘ cooked with the other ingredients but may be added with the nuts and fondant after the syrup has been cooked and cooled .

( d ) With powdered milk : The addition of 3 level tablespoonfuls of powdered milk in the household recipe and of about 8 ounces in the semicommercial formula improves the flavor a n d texture of the candy . The dried milk is added with the fondant after the fruit and other ingredients h aVe cooled and is beaten into the mixture during the

creaming process . It adds considerably to the food value of the candy by virtue of its high content of protein and vitamins A and B . — P ufied F r uit F on da n t I n experiments conducted in the F rui t

% McL eod P roducts Laboratory by enneth , it was found that the — texture of the fruit fondant could be greatly improved by adding during the beatin g process a small amount of baking soda (sodium a bicarbonate ) . This re cts with the acid of the fruit to give carbonic % ffi % % acid gas and results in pu ng or raising of the candy , impart ing to it a fluffy texture which is held when the candy hardens (fig .

5 D . s , ) The proportion of the variou ingredients can be varied con

i r abl s de y , although the following proportions gave the best results in our experiments H ouseh old R e c ip e Se mi c omm e rc ial F ormula

u 5 Sugar c ps lbs . 1 C orn syr up 4 c up Wat er

D e f u c o e or ou ri d r it , h pp d gr nd

if f u o s u se e 1 cu 2 . ( r it is m i t , l ss ) p lbs C hopp ed walnuts or almonds c up pints

: 1 Baking s oda 5 t easp oon 1 tablesp oon

24 2 ° F i C ook the sugar , corn syrup , and water to (med um soft

B . ball ) . Add the fruit and nuts . eat until thick Add the baking P Or soda and beat until light . our on an oiled pan slab to cool and

a . harden . The c ndy is improved by chocolate dipping 24 CALIF ORN IA AGRICU LT U RAL E % T E N SION SE RVICE [ 0 1 11 0 1 0

F R U I T C A R A ME L S

While the flavor of most fruits is considerably masked by that s of the caramel , we found that some fruits , particularly dried pear , 1 9 apricots , and figs , and the citrus fruit j am described on page , gave excellent results when added to caramel candies .

H ous eh old R e c ip e Se mi c omm erc ial F ormula S u 1 c u 2 gar p lbs . C hopp e d walnuts or almonds 14 c up pint

o u 1 1 C rn syr p 4 lbs .

ou f u 1 Gr nd dried r it lb .

r 2 z Butt er o oleomargarine o . C r eam ( whipping ) 2 quarts

° C On e - 2 3 8 F ook the sugar , corn syrup , and half of the cream to ° (soft ball ) then add one - half of remaining cream and cook to 242 F

r em a i n I n (medium ball ) add g cream , dried fruit , butter , and chopped 24 ° F P 8 . nuts , and cook to ( firm ball ) our into an oiled pan or onto a Slab to cool and harden .

F R U I T N O U G A T

N ougat is more diffi cult to prepare than the candies previously discussed and considerable practise is usually necessary before thoroughly satisfactory results are obtained . Unless properly pre i w D pared t ill either be soft and sticky or will be tough . ried or candied fruits are to be preferred to other fruit products for use in nougat

It was found necessary to considerably alter published recipes in order to make the inclusion of an appreciable proportion of fruit possible .

The ingredients are prepared in two separate lots and then mixed after cooking .

L ot 1 Household Re c ip e S emi c ommerc ial F ormula S u 1 gar lb . C o u 6 e oo rn syr p tabl sp ns lb .

Wat er c up pint: E gg whit e s 2 6

C 252 ° F B ook the sugar , corn syrup , and water to (hard ball ) eat B the egg whites and add the boiling hot syrup . eat together until f fairly stif .

2 6 CALIF ORN IA AGRICU LT U RAL E %T E N SION SE RVICE [ C I R C 1 0

F R U I T B R I T T L E S

C hopped dried fruits or whole ra isins can be added to brittle to

replace part or all of the nuts ordinarily used . The dried fruit must be quite dry ; if very moist the candy will be sticky

H ou seh old R e c ip e Se mi c omme rc ial F ormula

Su 1 c u 3 gar p lbs .

o u 5 1 C rn syr p tablesp oons lb . Wat er 34 pint

N u e u o or u cu P ts ( p an ts , alm nds , waln ts ) p A) pints C hopp ed dri ed fruit ( mor e may be used if f ruit is very dry ) 14 c up Salt 14 t easp oon Baking s oda t ea sp oon Vanilla extrac t t o fl a vor Butt e r t easp oons

2 ° F C 7 5 . ook sugar , corn syrup , and water to (brittle crack ) Add R the nuts and cook until the nuts are of a butter color . emove from

Mix . the fire and add the butter . well and add the fruit and salt 1 Allow to stand about minute . Add the soda and vanilla , stir in quickly , and pour .

P O P C O R N - F R U I T C R I S P 7

Various combinations of dried fruits and popcorn were tested in the preparation of popcorn - fruit crisp and in most cases satisfactory results were obtained . H ou seh old Re c ip e S e mi c omm e rc ial F ormula Su 1 gar c up 3 lbs . C o u u rn syr p c p lbs . Wat e r 1 pint P op c orn ( p opp e d ) quarts Butt e r 3 t a ble sp oons D ried f ruit c hopp ed Salt t o fl avor t o fl avor

°

C 2 85 F . ook sugar , corn syrup , and water to (hard crack ) Add

th e . the butter , salt , and fruit , and stir . Add and stir in popcorn More or less popcorn than that given in the recipe may be added to suit .

7 Su e e % e e Mc L e od u e u e F u P o uc . gg st d by nn th , a grad at st d nt in r it r d ts 1 9 2 7 ] T H E HOM E PR E PARAT ION OF F RU IT CAN D Y 27

U N C O O % E D F R U I T C A N D I E S

Several of the best recipes for uncooked fruit candies developed in our experiments are given below — C h oc ola te - dipp ed D r i ed F r uits Any variety of dried fruit may be used . If the fruit is very dry and tough first parboil it in boiling

a D w ter for about one minute . rain and allow to stand until the surface is dry . D i 1 p in melted chocolate as directed on page 0 . A more pleasing

’ candy is obtained if the fruit is stufi ed w ith fondant before dipping 5 E P i f C . t s as shown in figure , and prune and dates , and stu f them w with fondant ; place fondant bet een the halves of dried apricots ,

or E 5 . pears , peaches ; cut figs and fill with fondant as Shown in figure

F r uit B r — a s Any variety of dried fruit can be used in this candy .

1 c u of ed f u p dri r it .

c u r ss u r p ( o le ) of waln ts o almonds . Grind the fruit with the nut butter blade of a food chopper and

m Mix the nuts with the edium fine blade . and pass through the medium blade of the grinder . Sprinkle with a little salt as the mixture is molded to the desired thickness (usually inch ) in an

ut r oiled pan . C into pieces and dust with powdered suga .

Shredded coconut may be used to replace all or part of the nuts . 1 0 as . If desired , the candy may be chocolate dipped directed on page

It is bes t when consumed fresh .

A little finely ground fresh orange peel , about two tablespoons ,

may be added . — C h oc ola te - dipp ed F r uit B a r s Grind any variety of dried fruit

fine , mix it with enough powdered sugar to permit kneading ; mold it into pieces of suitable siz e and form ; and dip in chocolate as directed 1 on page 0 . — P ufied F r ui t B a r s C andies prepared as in the foregoing

recipes are apt to be too dense in texture . They can be made of more % open texture or puffed a s follows Warm finely ground dried fruit and nuts in a double boiler until

soft and pliable . To each cupful add about teaspoonful of baking

P l on . a c e soda . Stir in thoroughly in a layer about inch deep

ut z an oiled pan to harden . C to suitable si e and coat with powdered i D . sugar . p in chocolate if desired 0 1 m 1 0 2 8 CALIF ORN IA AGRICU LT U RAL E % T E N SION SE RVICE [

O T H E R F R U I T C A N D I E S

A number of other fruit candies have been prepared , but most of F i these are not suitable for household preparation . ru t juices can

ff a n d . S be used in ta y , jelly beans , gum drops , Turkish paste ome

D r forms of hard candy can be stuffed with ground dried fruits . ied fruits may be incorporated in pralines to replace part or all of the V pecan nuts generally used in this candy . arious homemade fruit

c andies are illustrated in figure 5 .

i —H f u c e A i u F 5 . o e e . . D f T ec e e g . m mad r it andi s iv nity with r it . hird pi , dri d

f u o D e e c oc o e c o e . C . D e c o r it marshmall w . B . ri d p ars , h lat at d ri d apri ts with P ff u f o E n f o D u e f o c oc o e c e . . D e fi s f o ndant . . d r it ndant , h lat at d ri d g with dant

fi F A o e f u c e . lling . . ss rt d r it andi s

P U B L I C A T I O N S O N C A N D Y MA % I N G

Although very little has been published on the use of fruit I n

candy , most cook books contain recipes for homemade candies without fruit and commercial formulae for candies without fruit are given in

several books on candy making . The names of books contain ing formulae and general directions for candy making will be sent on F P C request to the ruit roducts Laboratory , ollege of Agriculture .

C B C . University of alifornia , erkeley , alifornia P U BL I C A T I ON S A VA I L A BL E F OR F R E E D I ST R I BU T I ON

B U LLE T IN S

N o.

I r o o o o th e 3 7 0 o of e o N e o e . rigati n and S il C nditi ns in . Br wning Y ll w wt wn Appl s

e N e F oo o . 1 T h e e e o of Si rra vada thills , Calif rnia 3 7 . R lativ C st Yarding Small % e u of th e u %u e T e . M lax ma Waln t, glans and Larg imb r % k k e . 2 T h e o of o uc e r gia 3 7 . C st Pr d ing Mar t Mil and e Citrus D is e ases of F lorida and Cuba B utte rfat on 2 4 6 California D airi s .

C om e T o e of o 3 7 3 e o o . ar d with h s Calif rnia . . P ar P llinati n h e e es for R e e . 3 7 4 A u e of c c c e I n t Siz rad ip Oliv s . S rv y Or hard Pra ti s o an d e ee u u of ou e Gr wing Grafting Oliv S dlings . Citr s Ind stry S th rn Cali e e o on % e e s Pr liminary R p rt arn ey Vin forni . E e e D 3 7 5 e u of R ce E e e C or yard xp rim ntal rain . . R s lts i xp rim nts at

T h e u ti o of e o e 1 9 2 3 . C ltiva n B llad nna in t na , o 3 7 6 Sun - D D e o of Calif rnia . . rying and hydrati n Wal

T h e o e e u . P m granat . n ts T h f u 3 7 7 . e o o e o e S dan Grass . C ld St rag P ars .

o u 3 7 9 . u u u e o Grain S rgh ms . Waln t C lt r in Calif rnia .

o of ce o 3 8 0 . o of E uc u o Irrigati n Ri in Calif rnia . Gr wth alypt s in Calif rnia

o . T h e Olive Insec ts of California . Plantati ns

3 8 1 . o u B e an Culture in California . Gr wing and Handling Asparag s o A Stu dy of th e E ffec ts of F reez e s on Cr wns .

u o 3 8 2 . u for D e th e Citr s in Calif rnia . P mping rainag in San

u o o %o u e o . Pl m P llinati n . a q in Vall y, Calif rnia

Ma r io 3 8 3 . o o o o Ro t ut Barley . M nilia Bl ss m Blight ( Br wn ) of c o Pruni n g Young D ec iduous F ruit Apri t .

3 8 5 . o o f h T ee o t e ee e . r s . P llinati n Sw t Ch rry r ifi a r i fi a ti n 3 8 6 u e D ec uous F u C ap gs and C p c o . . Pr ning B aring id r it T ee Sto rage of P e rishable F ru it at F r eez r s .

T e 3 8 7 F i u . ing mperatures . . g Sm t 3 8 8 T h e c e f n Ric e Irrigati on Me asurem ents and . Prin ipl s and Pra cti ce o Su

E e e c e o e F u . xp rim nts in Sa ram nt Vall y, dry ing r it

- 1 9 1 4 1 9 1 9 3 8 9 . e ee o r E o e . B rs m gyptian Cl v r .

u e o o 3 9 0 . r e c e Pr n Gr wing in Calif rnia . Ha v sting and Pa king Grap s in - o e e o o . Phyll x ra R sistant St c ks . Calif rnia oc u 3 9 1 c e for C oan t Me al as a F e e d for D airy . Ma hin s Coating S ee d Wh eat with o e e oc o e o e D u C ws and Oth r Liv st k . C pp r Carb nat st .

T h e e e o of 3 9 2 . F u %u ce o c e e R lativ C st Making Logs r it i C n ntrat s . o e T e 3 9 3 o e ue c e D fr m Small and Larg imb r . Cr p S q n s at avis . ‘ o o of the oc e o e 3 9 4 . e e o uc o o C ntr l P k t G ph r in C r al Hay Pr d ti n in Calif rnia .

o . F e e T e e Calif rnia ding rials with C r al Hay .

ee e e T 3 9 5 . k D e e f T e o o . o u e Ch s P sts and h ir C ntr l Bar is as s Citr s re s . o o e A i 3 9 6 T 11 9 a C ld St rag as an d to th e Mar . t B ean ( Phaseolu s a con itifo ke of u 1I us ting Pl ms . M

o o o 3 9 7 . u c u f Alm nd P llinati n . Man fa t re o R oquefort T yp e Cheese ’ T h e o o of R ed e D ec o o C ntr l Spid rs in id fr m G at s Milk . 3 9 8 uous c . . c e o Or hards Or hard H ating in Calif rnia .

P r un i n ou e T ee . 3 9 9 . T h e c e e th e u e f Y ng Oliv r s Bla kb rry Mit , Ca s o A Stu y of S idedr a ft and T ra ctor R e dbe rry D ise ase of th e Himalaya c e c e Hit h s . Bla kb rry, and its C ontrol .

- cu u e C ut o e e oo 4 0 0 . T he U o of u u u Agri lt r in v r R dw d tilizati n S rpl s Pl ms .

. 4 0 1 o o Lands . C st f Work Hors es on California F u e E e e u o F rth r xp rim nts in Pl m P llina arms . ro T h e o o u t n C dling M th in Waln ts . o ec ou bo io - e . F c cou oc o B vin Inf ti s A rt n arm A nting Ass iati ns . f E e e 1 9 2 2 e u o c e . T h e D e o of u e R s lts Ri xp rim nts in hydrati n Pr n s . A e - m D u c e for S lf ixing sting Ma hin Citrus Culture in C entral California i D r ec c e Apply ng y Ins ti id s and o o Stati nary Spray Plants in Calif rnia . F u c e . ngi id s e o u e T f r Yi ld , Stand and V l m ables o c e e e e e Bla k M asl s , Wat r B rri s , and White F i r in th e California Pine e e e T r ou e R lat d Vin bl s . R egi on . e e d T e for eco Pr liminary Yi l abl s S nd Alte rnaria R ot of L emons o t R e oo . Gr w h dw d T h e D ige sti ility of C ertain F ruit B y D th e T c o E e b ust and ra t r ngin . produc ts as D eter min e d for Rumi T h e Pruning of Citrus T rees in Cali nants . for n i a . 4 1 0 F c o A fi ectin th e u of F e . a t rs g % ality r sh F u n gicidal D usts for th e Control of u e e e . B un Asparag s aft r it is Harv st d 4 1 1 o o e e F % . Paradic l r nz n e as a S oil umi Avoc ado Culture in California h b T u T o c co u u e u gant . rkish a lt r , ring an b C C d 4 1 2 A u of th e R e e u e of C er e . St dy lativ Val s Mark ting . oo o o Oil Methods of Harve sting and Irrigation tain R t Cr ps and Salm n as ou c e of A for ou . e o of oul u S r s Vitamin P ltry in R lati n M dy Waln ts . 4 1 T h e o ou u Ba cterial D ecompositi on of Olives dur 3 . Calif rnia P ltry Ind stry ; a F c c u . ing i kling . Statisti al St dy C ompariso n of Woods for B utter 4 1 4 Planting and T hinning D istan ces for

o e D e uous F u T r ee . B x s . c id r it s C I R C U L A R S

N o .

F e 8 7 . . 2 5 5 e u ou c Alfalfa . L g min s Plants as Organi rtil

1 1 7 T h e e ec o o of i zer o c u u e . . S l ti n and C st a Small in Calif rnia Agri lt r

u . 2 5 6 T h e o o of o n o P mping Plant . C ntr l Wild M r ing Gl ry

- F o e e o e e . H ouse umigati n . T h e Small S ed d H rs B an

1 2 9 T h e o o of u ec . 2 5 8 T D ec uou F u s . . C ntr l Citr s Ins ts . hinning id s r it

- 1 3 6 . eli lotu s i n di c a ee u e 2 5 9 e B r odu cts . M as a Gr n Man r . P ar y

o f or o 2 6 1 e c . Cr p Calif rni . S wing rain Sa ks

- u or o e e of th e 2 6 2 e o o . Oidi m P wd ry Mild w . Cabbag Gr wing in Calif rnia

e . 2 6 3 T o o o u c o o . Vin . mat Pr d ti n in Calif rnia

1 5 7 o o of th e e c b . 2 4 e E e to o e . C ntr l P ar S a 6 . Pr liminary ss ntials B vin

1 6 0 e u c e o o . T u e c u o o o . . L tt Gr wing in Calif rnia b r l sis C ntr l

1 6 4 F u u u e o . 2 6 5 D e e e o o . . Small r it C lt r in Calif rnia . Plant is as and P st C ntr l b 1 6 6 T h C ou F e u . 2 th e u c e u 6 6 . . nty arm B r a Analyzing Citr s Or hard y

1 7 0 F e o 8 0 1 18 for th e e of e T r e e ec o . . rtilizing Calif rnia M ans Simpl R rds 1 9 1 8 o 2 6 7 T h e T e e c of T c o to e Cr p . . nd n y ra t rs Ris in

- 1 7 3 T h C on str uction of th e oo oo F o u e e e e . . e , W d H p r nt ; Ca s s and R m di s

1 0 . 2 6 9 A n c u u e . . Or hard Br sh B rn r 1 7 8 T h f . e c o e o . 2 7 0 A F e c T . Pa king Appl s in Calif rnia . arm S pti ank

1 7 9 . F c o of o c e o u c 2 o F T e c e o a t rs Imp rtan in Pr d ing 2 7 . Calif rnia arm nan y and M th ds

of L ow c e ou . Milk Ba t rial C nt of Le asing . 1 9 0 . c u u e u o . 2 7 3 th e o e e u T ee . Agri lt r Cl bs in Calif rnia . Saving G ph r d Citr s r 1 n 9 9 . O o o C o . 4 F u t of T o o C o ni n Gr wing in alif rnia 2 7 . usari m Wil mat and its

2 0 2 ou O f r F e e e . . C nty rganizati ons o R ural ir trol by Me ans of Re sistant Vari ti s

o o . 2 7 6 o e . C ntr l . H m Canning 2 0 3 f . e u e u u e . 2 e e o o u o P at as a Man r S bstit t 7 7 . H ad , Can , and C rd n Pr ning

T h e F u c o of th e F u e u . e n ti n arm B r a Vin s . 2 1 0 . u e o to th e e e o . 2 8 e c e e e ou S gg sti ns S ttl r in Calif rnia 7 . Oliv Pi kling in M dit rran an C n 2 1 2 i - . D e u e . Salvag ng Rain amag d Pr n s tri es . 2 1 5 . F ee D o o . 2 9 T h e e o efi of e ding airy C ws in Calif rnia 7 . Pr parati n and R ning Oliv

2 1 7 0 e o for e e e e E e M th ds Mark ting V g tabl s in Oil in S outhern urop .

o . 2 1 T h e e u of u e to D e e e Calif rnia 8 . R s lts a S rv y t rmin 2 2 0 U e e e F . . nf rm nt d ruit %ui c es th e Cost of Produc ing B eef in Cali

2 2 8 . e A n o d e . for n i Vin yard Irrigati n in Climat s a .

2 3 0 . T e e 2 8 2 e e o of ec c on o e sting Milk , Cr am , and Skim Milk . Pr v nti n Ins t Atta k St r d for u e B tt rfat . Grain . 2 3 1 T h . e o e e . 2 8 3 F e u T ee o . H m Vin yard . rtilizing Citr s r s in Calif rnia 2 3 2 . e o 2 8 4 T h e o C o . . Harv sting and Handling Calif rnia Alm nd in alif rnia % e f r E e o e e . 2 8 5 ee o o o uc o o . Ch rri s ast rn Shipm nt . Sw t P tat Pr d ti n in Calif rnia

2 3 4 . e u t o ou u T ee 2 8 6 ous e for o D e . Wint r Inj ry Y ng Waln t r s . Milk H s Calif rnia airi s u 1 9 2 1 —2 2 . 2 8 7 o o o uc o o . d ring . P tat Pr d ti n in Calif rnia

2 3 5 . o o 2 o e e e . S il Analysis and S il and Plant 8 8 . Phyll x ra R sistant Vin yards - n e e o . 2 8 9 Oa k F u u c T ee . I t r r lati ns . ng s in Or hard r s 2 3 6 . T h e o o of 2 9 0 T h e T e P ea . C mm n Hawks and Owls . angi r o o th e o of 2 9 1 c e e u e of o Calif rnia fr m Standp int . Bla kh ad and Oth r Ca s s L ss th e c e Ran h r . of T urkeys in California . 2 3 7 . D ec o for th e T D e 2 9 2 o . ir ti ns anning and r ss . Alkali S ils of F u . 2 9 3 T h e of e r o . ing rs . Basis Grap Standa dizati n 2 3 8 . T h e co o . 2 9 4 o o of D ec uou F u . Apri t in Calif rnia . Pr pagati n id s r its 2 3 9 . e co 2 9 5 T h e o o e Harv sting and Handling Apri ts . Gr wing and Handling f H ad u for E e e . and Pl ms ast rn Shipm nt Le ttuc e in California . 2 4 0 e . e for 2 9 6 o o of th e o ou Harv sting and Handling P ars . C ntr l Calif rnia Gr nd E e e . e ast rn Shipm nt Sq uirr l . 2 4 1 . e e c e for 2 9 T h e o e o of Harv sting and Handling P a h s 8 . P ssibiliti s and Limitati ns E e p e . ast rn Shi m nt Cooperative Mark eting . 2 4 3 . a r m a la de %u c e %e %u c M e o 2 9 9 ou ee ec o . i and lly i fr m . P ltry Br ding R rds F u u . 3 0 0 oc c o of c e . Citr s r its . sis h k ns 2 4 4 C idi C i . e W e c for F u T ee . 3 0 1 u c e e o o of th e o e B ee . C ntral ir Bra ing r it r s . B k y P is ning H n y 2 4 5 . e u e . in r ning yst ms 3 2 T h u ee o . V P S 0 . e 2 4 S gar B t in Calif rnia 7 . o o o u D e e o ni at n an ral l pm ent . 3 0 3 A o e e for c e e C l z i d R v . Pr mising R m dy Bla k M asl s o e o o E o e u f S m C mm n rr rs in Vin Pr n o th e Vin e . T e e e ing and h ir R m di es . n th F 3 0 4 D e o e . 2 4 . rainag arm 9 0 e c e R pla ing Missing Vin s . 3 0 5 th e o . . Liming S il 2 5 0 . e u e e f M as r m nt o Irrigati on Wate r on 0 A e e u o e o u e 3 6 . G n ral P rp s S il A g r and its th e F r a m . h U s e on t e F arm . 2 5 2 . u o for e S pp rts Vin s . e c F ou oo o o . 3 0 7 . Am ri an lbr d and its C ntr l 2 5 3 e . Vin yard Plans . 3 0 8 . ou e o u c o o . ‘ Cantal p Pr d ti n in Calif rnia 2 5 4 T h e f . U se o Arti fi c ial Light to In c rease e E o uc o Wint r gg Pr d ti n .

T h e p ubli c ations list e d ab ov e may b e ha d by a ddr essing

C o lle ge of A gr ic ult ure ,

U n ive rs ity of C a liforn ia ,

Be rke ley, C a liforn ia . 1 2 m