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Bonbons With Elder Flowers And Milk

From Confectioners Journal, Volume 48 1922 (1922).

Source and licence

From Confectioners Journal, Volume 48 1922 (1922), printed page 130, digitised by the Internet Archive: https://archive.org/details/ConfectionersJournalV48

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. Besides being delicious these bonbons possess the advantage of having calming properties.
  2. Pour into a saucepan about one-third of a quart water to which add one ounce fresh elder flowers.
  3. Set the pan on moderate fire and reduce the liquid one-third.
  4. strain through a fine colander and use this liquid to wet thirty-five ounces of sugar, add ten ounc s of honey and one ounce of milk powder, dissolved in a small cupful of water.
  5. Set the pan on moderate fire and stir constantly with a spatula to the crack;
  6. pour on oil’d marble and between oiled iron bars.
  7. Before the sugar is completely cooled off, mark off deeply with a caramel cutter, or with a large knife, so that they can easily be divided when cold into small squares, which are then wrapped in wax paper.
  8. Place into a small copper pan one pound of powdered sugar, set the pan on a moderate fire, stirring with a spatula, in order to melt the sugar without any water.
  9. As soon as the sugar has taken a light blonde tint, remove the pan from the fire, incorporate first about four ounces of good honey, then add six ounces of corn syrup.
  10. Now place the pan on the fire and stir with the spatula until the whole boils up again.
  11. Add one pound of double cream and one vanilla bean, split in half.
  12. Care must be taken to stir continuously with the spatula until the batch begins to rise, when the pan should be withdrawn and put back again, when the sugar has assumed its normal state.
  13. When the batch has been stirred and cooked to stiff ball, it is taken from the fire, the vanilla bean removed, and the caramel is poured on greased marble, between iron bars, the thickness of any other caramels.
  14. Let.
  15. the caramel cool off entirely, when it is cut as usual.
  16. If desired, the quantity of honey may be increased a little.
  17. This is a fine caramel for the retail trade, and it is for this reason that we thought it best to publish a small batch, which can be increased considerably, although it is not advisable to make the batch too large, as it may easily get too dark.