place in oven to become hot. Put sugar, corn syrup, and water in saucepan, stir until it begins to boil, wash down sides of saucepan with a wet butter brush, and cook to 295°F (146.1°C), or until mixture is very brittle when tried in cold water. Add butter, extract, and nuts, and turn into a buttered pan or tray. As soon as it can be handled, turn the mass over, and pull and stretch it out as thin as possible. Break in irregular pieces. In damp weather keep in covered jar that it may not become sticky.
Nougat
Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it cools it must be cut in pieces one inch long and three eighths of an inch wide, with a sharp knife. If it gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.
Peanut Brittle I
1½ cups sugar
⅔ cup corn syrup
1 cup cold water
1½ cups shelled raw Spanish peanuts
2 tbsp butter
½ tbsp vanilla
¾ tbsp soda
½ tbsp cold water
Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil 3 minutes. Remove cover, and boil to 275°F (135°C). Add butter and peanuts, and stir constantly about 10 minutes, or until peanuts are cooked. Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten and break in pieces.
Peanut Brittle II
2 tbsp butter
½ cup molasses
1½ cups sugar
½ cup water
½ cup corn syrup
1 cup shelled peanuts
¼ tsp soda
Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when tried in cold water. Add peanuts and soda, mix thoroughly, pour into buttered pan, and crease in squares.
Coconut Cones
2 cups sugar
½ cup water
Grated rind one fourth orange
Few grains cream of tartar
2 cups chopped coconut
Few grains salt
Put sugar, water, and orange rind in saucepan. Stir until boiling point is reached, then add cream of tartar, and boil without stirring to 290°F (143.3°C), or until it will snap when tried in cold water. Add coconut and salt. Mix thoroughly, shape in small cones, and place on wax paper to dry.
When sugar and water are boiled to a high temperature with an acid, as cream of tartar or lemon juice, part of the sugar is changed to glucose, and with careful treatment the syrup will remain clear and become very hard. When swung from a bunch of wires, fine threads fly off which look like spun glass. This is called spun sugar. All kinds of nuts and fruits may be dipped in the syrup while it is hot. On a cold day they harden immediately, and remain dry a long time. In warm, damp weather they become sticky and unsatisfactory. They may be rolled in granulated sugar if the weather changes after they have been made.
Candy baskets and flowers require much experience for perfect results, but much pleasure and many attractive pieces may be attained by experimenting with a syrup boiled to the highest temperature it can reach without burning. It is wise to color the syrup before it boils, as stirring color paste into the mixture after it has cooked is liable to make it sugary.
Candy left over from spun sugar or flowers can be warmed by setting the saucepan on a very heatproof mat on the range, and then can be poured out in a thin sheet on a warm tin, and broken in pieces when brittle.
Glacé Nuts
2 cups sugar
1 cup boiling water
â tsp cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water, and boil without stirring to 310°F (154.4°C), or until syrup begins to discolor. Remove saucepan at once from fire, and place in a larger pan of cold water to instantly stop
Nougat
Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it cools it must be cut in pieces one inch long and three eighths of an inch wide, with a sharp knife. If it gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.
Peanut Brittle I
1½ cups sugar
⅔ cup corn syrup
1 cup cold water
1½ cups shelled raw Spanish peanuts
2 tbsp butter
½ tbsp vanilla
¾ tbsp soda
½ tbsp cold water
Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil 3 minutes. Remove cover, and boil to 275°F (135°C). Add butter and peanuts, and stir constantly about 10 minutes, or until peanuts are cooked. Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten and break in pieces.
Peanut Brittle II
2 tbsp butter
½ cup molasses
1½ cups sugar
½ cup water
½ cup corn syrup
1 cup shelled peanuts
¼ tsp soda
Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when tried in cold water. Add peanuts and soda, mix thoroughly, pour into buttered pan, and crease in squares.
Coconut Cones
2 cups sugar
½ cup water
Grated rind one fourth orange
Few grains cream of tartar
2 cups chopped coconut
Few grains salt
Put sugar, water, and orange rind in saucepan. Stir until boiling point is reached, then add cream of tartar, and boil without stirring to 290°F (143.3°C), or until it will snap when tried in cold water. Add coconut and salt. Mix thoroughly, shape in small cones, and place on wax paper to dry.
When sugar and water are boiled to a high temperature with an acid, as cream of tartar or lemon juice, part of the sugar is changed to glucose, and with careful treatment the syrup will remain clear and become very hard. When swung from a bunch of wires, fine threads fly off which look like spun glass. This is called spun sugar. All kinds of nuts and fruits may be dipped in the syrup while it is hot. On a cold day they harden immediately, and remain dry a long time. In warm, damp weather they become sticky and unsatisfactory. They may be rolled in granulated sugar if the weather changes after they have been made.
Candy baskets and flowers require much experience for perfect results, but much pleasure and many attractive pieces may be attained by experimenting with a syrup boiled to the highest temperature it can reach without burning. It is wise to color the syrup before it boils, as stirring color paste into the mixture after it has cooked is liable to make it sugary.
Candy left over from spun sugar or flowers can be warmed by setting the saucepan on a very heatproof mat on the range, and then can be poured out in a thin sheet on a warm tin, and broken in pieces when brittle.
Glacé Nuts
2 cups sugar
1 cup boiling water
â tsp cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water, and boil without stirring to 310°F (154.4°C), or until syrup begins to discolor. Remove saucepan at once from fire, and place in a larger pan of cold water to instantly stop
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