Candies and Bonbons and How to Make Them
Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both a vintage cookery classic and a useful manual for anyone with a sweet tooth. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents include: Utensils For Candy Making; Materials Used in Candy Making; Table of Weights and Measures; Preparation Hints and Recipes; Uncooked Candies; Chocolates; How To Prepare and Use Fondant; The Making of Nougats; The Making of Marzipans; How To Glace Fruit and Nuts; All Sorts of Fudges; The Making of Caramels; All Sorts of Taffies; A Variety of Candies; Mixed Bonbons.
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THE MAKING OF CARAMELS
ALL SORTS OF TAFFIES
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add the cream add the extracts ball when tested ball when tried Boil the sugar boil to 240 boilingpoint BONBONS brown sugar buttered pan buttered slab buttered tins CARAMELS cherries chopped cocoanut chopped nut meats cold water confectioners cream of tartar dipped in melted Dissolve the sugar extract 1 teaspoonful extract Put fire forms a hard forms a soft FUDGE gill 1/2 cup ginger glacé golden syrup granulated sugar gum arabic hard ball honey knead lemonjuice lumpsugar maple syrup maplesugar marzipan melted chocolate melted fondant milk mixture molasses NOUGAT pecannut meats pint 1 cup Put the sugar raisins registers 240 roll saucepan soft ball sugar 1 gill sugar 1/2 pint sugar 1/4 lb tablespoonful chopped tablespoonful glucose TAFFY teaspoonful almond extract teaspoonful lemon extract teaspoonful orange extract teaspoonful rose extract teaspoonful vanilla extract tested in cold thermometer tried in cold water Pinch cream waxed paper white of egg