1 lb. 5 oz. sugar
1 lb. shortening
6 oz. chocolate
5 oz. eggs
salt
vanilla
1 pt. milk
1 lb. 3 oz. flour
1/2 oz. instant coffee
12 oz. oats
6 oz. nuts
Also See
Original Recipe
Fudge Nuggets
Tag: Fudge
Fudge candy
Bark Candy
5 # Coating
1 1/2 # roasted almonds
melt coating in hot water bath, add nuts
Also See
Original Recipe
Toasted Coconut Marshmallows and Pecan Puffs
(A)
- 3 lbs. macaroon coconut
(B)
- 1 lb. honey
- 1 lb. glucose
(C)
- 2 lbs. square marshmallows
Preparations
- Spread the macaroon coconut 1/2 in. thick in a flat pan.
- Obtain large, deep pan for mixing the syrup around marshmallows.
Step I
Place pan of coconut (A) in oven and toast to a light brown.
Step II
Warm (B) to a thin syrup.
Step III
Take (C) and place in deep pan. Pour 5 oz. of syrup over marshmallows. Mix the marshmallows until sticky with syrup.
Step IV
Roll syrup-covered marshmallows in pan of toasted coconut.
Step V
Store in air tight containers.
Special Comments
- Repeat the above process with additional lots of marshmallows to make larger quantities.
- The syrup if not entirely used may be stored away for future use. Reheat before using.
Pecan Puffs
Same as above except marshmallow are rolled in crushed pecans instead of coconut.
Also See
Original Recipe
Peppermint Patties
3 lbs. fondant
Preparation
- Obtain candy patty funnel and stick
- Rubber mats or wax paper dusted with cornstarch.
- Coloring and flavoring as desired
Step I
Place fondant in a double boiler and stir intermittently while heating. The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.
Step II
The coloring and flavoring is added while heating. Any flavoring may be added (as mint) to the desired taste.
Step III
After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.
Step IV
The patties are dropped on wax paper as follows: By lifting the stick up, the fondant drop out forming the patty. A series of patties are made by an up and down motion of the stick while moving the funnel.
Special Comments
- Care must be exercised to get the proper temperature of the fondant. If too hot, the mints will not hold their oval shape when dropped.
- Overheating will cause white spots to form on patty.
- A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
- Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.
Also See
Original Recipe
Rocky Road
(A)
- 3 lbs. French vanilla chocolate
(B)
- 2 lbs. square marshmallows
(C)
- 1 lb. cut Pecans
Preparation
- Obtain double boiler
- Obtain large flat pan
- Obtain two medium flat pans
- Line the two small pans with wax paper
Step I
Break or shave (A) into small parts and place in double boiler. Bring water in double boiler to a boil. Stir chocolate until melted.
Step II
Now chocolate must be cooled to the correct temperature, which is approximately 75° F. To cool chocolate pour melted chocolate into large pan. Smear chocolate back and forth with hands preferably in a cool room.
Step III
Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.
Step IV
Lift the mixture out on the wax paper covered pans. Level off with hands. (Marshmallows are all stuck together. Do not separate.)
Step V
Place in ice box. After chocolate hardens, cut around edges of pan and tip out on table. Strip wax paper off and cut into 2 inch squares.
Special Comments
- Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
- If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
- This is strictly a winter-time candy.
- Store in a cool place.
Also See
Original Recipe
Opera Creams
(A)
- 6 lbs. granulated sugar
- 1/2 lb. glucose
- 1 pt. cream
- 1 pt. water
(B)
- 1/2 oz. salt
- 1/2 oz. vanilla
Pete–(For butter cream add 1/2 # butter cook back to 240°. To be used for dipping)
Cook (A) to 240° F. Wash down sides of batch two times while cooking. Take off fire at 240° and add (B) Pour on clean marble slab and let cool. After batch cools cream by hand using spatula
Also See
Original Recipe
Marshmallows
A)
- 5 lbs. sugar
- 4 lbs. glucose
- 1 qt. water
(B)
- 1 qt. hot water
- 3 1/2 oz. powdered gelatin
(C)
- 1 oz. vanilla
- 1 level teaspoon salt
Preparations
- Obtain 20 qt. mixing bowl
- Obtain whip beater attachment
- Obtain 4 medium flat bottom pans
- Line pans with white wrapping paper (not wax paper)
Step I
Place all ingredients under (A) in kettle. Mix well. Cook to 240° F.
Step II
While batch is cooking up to 240° F., dissolve (B) in a separate container.
Step III
When (A) reaches 240° take off fire and pour into mixing bowl. Pour (B) into the bowl also. Beat this batch with a whip beater at high speed.
Step IV
Beat 10 minutes then add (C). Whip for 3 more minutes (or a total of 10 min.)
Step V
Pour into pans lined with white wrapping paper.
Step VI
Allow to set for 12 to 24 hours. After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch. Tip the marshmallow out of pans and wet the paper with a wet cloth. After a minute, peel off paper then dust side with powdered sugar and corn starch.
Step VII
Bite off with a knife into long strips 1 1/2 in. wide. Cut into squares. Store in airtight cans.
Special Comments
- Proper consistency of marshmallow is reached when it will ” hold an impression”. That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
- Do not grease paper or pan.
Also See
Original Recipe
Marshmallow (Second Recipe)
Marshmallow 240°
5 lbs. sugar
4 lbs. glucose
1 qt. water
___________________
1 qt. hot water
3 1/2 oz. gelatin
___________________
vanilla
salt
Original Recipe
French Bon Bons
(coconut Royal Bon Bon Centers)
A)
- 1 lb. honey
- glucose
(B)
- 1/2 oz. liquid vanilla
- 1 level teaspoon salt
(C)
- 2 lbs. macaroon coconut
Preparations
- Measure 3 lbs. fondant
- Obtain bon-bon dipping fork.
- Large piece of wax paper.
- Pecan halves or blazed cherry halves as desired.
Step I
Place (A) in kettle and bring to boil.
Step II
Turn off fire and add (B). Mix (B) in well and add (C). After adding (C) coconut, stir until syrup is completely absorbed.
Step III
Roll batch into small balls for dipping.
Step IV
Take 3 lbs. fondant heat in double boiler. Stir until fondant is soft.
Step V
Place coconut balls into fondant, push ball down with bon-bon dipping fork until completely covered. Then lift bon-bon out with the fork.
Step VI
Turn over on wax paper. Place a pecan half or cherry half on the bon-bon.
Special Comments
- Maraschino cherries are not recommended for topping, since acid will eat through the fondant.
- Fresh strawberries and cherries may be dipped in the same fashion, using stems instead of dipping fork.
- Fresh fruit bon-bons must be eaten the same day as prepared, since the acid will eat through the fondant.
Also See
Original Recipe
English Toffee
A)
- 1 lb. Crisco (or any shortening)
- 1 lb. butter
(B)
- 2 1/4 lb. sugar
No water Preparations
- Grease marble slab
- Obtain 3 lb. French vanilla chocolate or any other good dipping chocolate. Cut into small pieces for melting.
- Crush 1 lb. of roasted almonds.
Step I
Heat (A) in kettle until milted.
Step II
After (A) is melted add (B). Stirring constantly, cook up to 290° F.
Step III
Remove from fire at 290° and pour on greased marble slab. Using spatula, spread out 1/8 in. thick. Before toffee cools mark off in two in. squares with large caramel knife. This will allow breaking into sale-able sized pieces.
Step IV
Melt the 3 lbs. chocolate in a double boiler. Now chocolate must be cooled off to the correct temperature (about 75° F.) To temper (cool) the chocolate pour into a large flat pan and smear the chocolate back and forth until cool.
Step V
After chocolate is tempered (cooled) spread chocolate over toffee with hands. Important: The toffee must be cool before chocolate is spread.
Step VI
Sprinkle crushed roasted almonds on top of the still-soft chocolate and remove to ice box.
Step VII
After the chocolate is hard, turn the toffee over and spread chocolate on the other side of the toffee, using same procedure as above.
Special Comments
- Chocolate on both sides is recommended since the chocolate, being in expensive in comparison to the toffee, adds greatly to the weight of the candy.
- In tempering chocolate never add water.
- The butter in toffee forms air cells, which makes it crunchy as soda does in peanut brittle.
Also See
Original Recipe
Divinity (old fashioned)
(A)
- 5 lbs. sugar
- 4 lbs. glucose
- 1 1/2 pts. water
(B)
- 2 1/2 lbs. boiled icing
- (See formula below)
(C)
- 1/4 lb. butter (slightly melted)
- 1/2 oz. vanilla
- 1/3 oz. salt
- 4 lbs. fondant
Preparations
- Obtain 3 medium flat pans. Line with paper.
- Prepare boiled icing (formula below)
Step I
Place (A) in kettle and mix well. Cook to 250° F. (252°) F. Do not stir while cooking.
Step II
Remove from fire at 250° F. Let stand 10 min. and add (B). Mix B in well and let stand 10 min. Stir at least three times during standing period.
Step III
Add (C) and mix well again. Allow to stand 10 min. more. The batch must be stirred at least 3 more times during this 10 min. or until batch becomes “heavy”.
Step IV
Pour into greased pans dusted with corn starch. The divinity takes 12 hrs. to set.
Step V
To remove from pans, run a knife around edge and turn over on table. Peel off wax paper.
Boiled Icing
(A)
- 1 lb. sugar
- 1 lb. glucose
- 1/2 pt. water
(B)
- 8 egg whites
Step I
Mix (A) in copper kettle. Cook to 240° F.
Step II
Beat egg whites at high sped til a peak.
Step III
After egg whites reach a peak, slowly pour syrup (in step I) into egg whites, beating constantly at high speed. After all syrup is added, beat for 1 more minute.
Special Comments
- Divinity can be sold as fudge or used as center in pecan rolls.
- Fruits & pecans maybe used. Only candied fruits are used. Fruits or nuts are chopped up and added in Step III after divinity has stood 15 min.
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Original Recipe
