French Cream Candy
From Twentieth century cook book (1907).
A historical recipe
Twentieth century cook book, by Ill.). Ladies Aid Society Baptist Church (Plano (1907).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- Two cups sugar, 1 cup water, pinch cream tartar.
- Allow the mixture to boil without stirring until a drop falling from a fork will "spin a hair," or a small quantity dropped into a glass of water will form a soft ball easily worked with the fingers.
- Then remove to a cool place, carefully without shaking and when the fingers can be borne on the bottom of the sauce pan beat the syrup to a cream.
- Now take up as much of the cream as can be handled and work until smooth.
- You are now ready to form candies.
- Flavor.
- Color or leave white and mold into any shape.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Kitchen thermometer