Method.—Dissolve the sugar in the water, add the butter and molasses, and when boiling stir in the cream of tartar. Continue the cooking until the syrup reaches the "crack" degree, then turn on to an oiled slab. When cool enough to handle, pull it over an oiled hook, and when firm cut into squares.
2292.—CANDIED CHESTNUTS.
Ingredients.—Chestnuts, loaf sugar.
Method.—Remove the shells of the chestnuts, place them in a stewpan of boiling water, boil for about 10 minutes, then drain and skin them. Replace in the stewpan, cover with boiling water, boil until tender but not broken, and let them cool. Allow ½ a pint of water to each lb. of sugar, boil to the "crack" degree, then dip in the chestnuts one at a time, and place them on an oiled slab.
2293.—CANDY KISSES, BROWN ALMOND.
Ingredients.—1 lb. of Demerara sugar, 4 ozs. of glucose, 2 ozs. of almonds, 1 oz. of butter, ¼ of a pint of water, caramel essence.
Method.—Blanch and chop the almonds coarsely, then bake them in the oven until golden-brown. Dissolve the sugar in the water, add the butter and glucose, and boil to the "large ball" degree. Remove the stewpan from the fire, stir in caramel essence to taste, press the syrup against the sides of the pan by means of a spatula or wooden spoon, to give the candy a grained appearance, and when it becomes cloudy stir in the prepared almonds. When sufficiently firm, pile small portions on an oiled slab, using a teaspoon for the purpose. Chopped hazel nuts or cocoanut may be substituted for the almonds.
2294.—CANDY KISSES, WHITE ALMOND.
Ingredients.—1 lb. of loaf sugar, 4 ozs. of glucose, 2 ozs. of almonds, 1 oz. of butter, ¼ of a pint of water, vanilla essence.
Method.—Blanch and chop the almonds and dry them thoroughly. Prepare the syrup as directed in the preceding recipe, substituting vanilla essence for the caramel flavouring.
2295.—CANDIED PEEL.
There are three kinds of candied peel, viz. citron, lemon, and orange, the mode of preparation being in all cases practically the same. The rinds of sound young fruit are cut lengthwise in halves, freed from pulp, boiled in water until soft, and afterwards suspended in strong cold syrup until they become semi-transparent. Finally, they are slowly dried in a stove or in a current of hot air.
