HOME-MADE SWEETS

Radio Record, Volume III, Issue 36, 21 March 1930, Page 26

HOME-MADE SWEETS

EASILY MADE, WHOLESOME AND DELICIOUS

O amount of lecturing will ever cure children of their inherent desire for sweets, be the sweets or the children good, bad or indifferent, The grown-ups cannot boast very much, for we find that children of all ages and of both sexes are easily tempted by a dish of good candies, The beginner may have obstacles to overcome, but it is fascinating work, and practice makes perfect. Once the process of sugar-boiling is mastered, the rest is easy. One should first experiment with small quantities, increasing as confidence is gained. ONDANT is the basis of all Freneh candy, and is made by boiling sugar and water together, in the proportion of two and a half pounds of sugar to one and a half cups of hot water, to which a quarter of a teaspoonful of cream of tartar is added to prevent the sugar from granulatg. A professional confectioner is able to decide when the syrup has reached the right. temperature by its sound while boiling, and by testing in cold water. These tests may at first seem somewhat difficult to the amateur, but only a little experience is necessary to make the fondant successfully.

A sugar thermometer is sometimes employed, and relieves one from relying upon her own judgment. ‘The ingredients should be put into a smooth, scrupulously clean stew-pan, stirred, placed on the range or heating unit, and gradually brought to _ boilingpoint. Boil without stirring unitil, when a little is tried in cold water, a soft ball will be formed that will just keep in shape. The temperature is 288 degrees Fahrenheit. After a few minutes’ boiling, sugar will adhere to the sides of the pan; _ this should be washed off with a pastrybrush or the-hand, first dipped in cold water.. Have a pan of cold water near, dip the hand in it, then quickly wash off a small part of the sugar with the tips of the fingers, and repeat until all the sugar adhering to thé side of the pan is removed. If this is done quickly there is no danger of burning the fingers. Pour slowly on a slightly oiled marble slab, let it stand a féw minutes

to cool, hut not long enough to become hard around the edge. Scrape the. fondant with a chopping knife to one end of the marble, and work with a wooden spatula, until white and ereamy. It will quickly change from this consistency and begin to lump, when it should be kneaded with the hands until perfectly smooth. Put into a bowl, cover with oiled paper to exclude the air, and to prevent a erust forming on top, and let it stand for twenty-four hours. A large oiled dish and a wooden spoon may be used in place of’ the marble slab and spatula. Always make fondant on a clear day, as a damp,heavy atmosphere has an unfavourable effect on the boiling of sugar. It can be used for dipping small cakes, frosting larger ones and making confections. If a large quantity is required it is better not to try to double the amount, but rather to repeat until the necessary quantity is made.

HE centres of bonbons are made of fondant shaped in small balls. If white fondant is used, flavour as desired-vanilla is the most popular. For cocoanut centres, work as much shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround pieces of nut or nut meat with fondant, using just enough to cover. French candied cherries can be used in the same way, but in any case the balls must be allowed to stand overnight and dipped the following day. To dip the bonbons, put the fondant in a saucepan and melt over hot water; colour and flavour as desired. In colouring fondant, dip a small wooden skewer in the colouring paste, take up a small quantity and dip into the fondant. It is very easy to get the colour too intense if care is not taken, During dipping keep the fondant over hot water, so that it remains at the right consistency. Use a two-pronged fork or a confectioner’s dipper. Drop the centres in fondant one at a time, stir until covered, remove from fondant. put on oiled paper, and bring end of dipper over the top of bonbon, making a little curled tailpiece, to show that the bonbons have been hand-dipped. Stir the’ fondant between dippings to prevent ‘a. ¢rust forming.