Candies
Reading edition
The candy maker who aspires to make smooth, creamy candy may be interested in trying the following suggestions:
Use Carnation Milk because it is so rich and creamy. Carnation makes especially delicious candy because of its homogenization. In this process the butter fat particles are finely divided and evenly distributed. For this reason Carnation blends thoroughly with the other ingredients and makes an unusually smooth and creamy candy.
Use corn syrup or cream of tartar as these help to keep the candy from becoming grainy.
While the candy is cooking stir just enough to prevent scorching. Too much stirring is liable to make the candy grainy.
After the candy is cooked let it stand until it is almost cold. Then beat vigorously until it is thick and creamy.
CARNATION FUDGE
2 tbsp. butter 2 sq. chocolate 3 cups sugar 2 tbsp. corn syrup (light) ½ cup Carnation Milk ½ cup water 1 tsp. vanilla Chopped nuts, if desired.
Melt butter and shaved chocolate in a sauce pan; add sugar, corn syrup, and Carnation diluted with the water. Cook until mixture forms a soft ball in cold water or reaches a temperature of 235°F, stirring occasionally to prevent sticking. Remove from fire and let stand until cool. When cool add vanilla and beat until creamy; add chopped nuts and mold on a buttered plate. FUDGE BALLS may be made by forming the candy into balls and rolling in chopped nuts, cocoanut, grated chocolate, or dipping in melted chocolate. MARSHMALLOW FUDGE may be made by adding 1 cup of cut marshmallows instead of the nuts.
PEANUT BUTTER FUDGE
2 cups sugar 2 tbsp. corn syrup ⅓ cup Carnation Milk ⅓ cup water 2 tbsp. peanut butter ½ tsp. vanilla ½ cup chopped peanuts, if desired.
Cook sugar, corn syrup, and Carnation diluted with the water. When it reaches the soft ball stage, remove from fire and add peanut butter. When cool add vanilla and beat until creamy. Mold on a buttered plate.
CREAM CARAMELS
2 cups sugar 2 cups corn syrup ½ cup butter ¼ tsp. salt 2 cups Carnation Milk 1 tsp. vanilla
Cook sugar, syrup, salt, and butter until the mixture reaches a clear, thick consistency. Stir in gradually the Carnation Milk. Cook until it forms a firm ball in cold water (240°F), stirring constantly to prevent sticking. Add vanilla and pour into buttered pans. When cold remove from pan and lay on an oiled bread board. With a long sharp knife and using a saw-like motion cut into inch cubes. Wrap each piece in waxed paper.
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PENOCHE
2 cups brown sugar 1 cup white sugar ½ cup Carnation Milk ½ cup water 2 tbsp. corn syrup (light) 2 tbsp. butter 1 tsp. vanilla ½ cup chopped nuts
Mix sugar, corn syrup, and Carnation diluted with the water. Cook until it forms a soft ball in cold water or reaches a temperature of 235°F, stirring occasionally to prevent sticking. Remove from fire, add butter, and let stand until cool. When cool add vanilla and beat until creamy; add chopped nuts and mold on a buttered plate.
OPERA CARAMELS
2 cups sugar ⅓ cup water ⅓ cup Carnation Milk 2 tbsp. corn syrup (light) 2 tbsp. butter 1 tsp. vanilla
Use same method as for Penoche.
½ cup candied cherries (cut in pieces), ½ cup chopped nuts, ½ cup chopped dates, or ½ cup chopped figs may be added just before the candy is molded. After the candy is cut into squares it may be dipped in melted chocolate.
PRALINES
2 cups powdered sugar 1 cup maple syrup ½ cup Carnation Milk 1 cup chopped nuts
Boil sugar, syrup, and Carnation until the mixture forms a soft ball in cold water. Remove from fire, when cool beat until creamy, add nuts and drop from the tip of a spoon in small pieces on a buttered plate. Or the mixture may be molded on a buttered plate and cut into squares.
COCOANUT CREAM CANDY
2 cups sugar ¼ tsp. cream of tartar 1 tbsp. butter ⅓ cup of Carnation Milk ⅓ cup water ½ tsp. vanilla 1 cup shredded cocoanut
Mix sugar, cream of tartar, and Carnation diluted with the water; cook to the soft ball stage. Remove from fire and add butter. When cool add vanilla and beat until creamy. Add cocoanut and drop from spoon into small balls on a buttered plate, or mold on a buttered plate and mark into squares.
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