General Rules for Making Candy

Do not shake the pan while the syrup is boiling, or it may granulate.





Stir fondant constantly while melting, or it will become clear syrup.





Do not stir the syrup after the sugar is dissolved.





Do not allow crystals to remain on the sides of the pan; wipe them away with a damp cloth.


Make your fondant the day before you intend to make candy.





Get all your materials ready before making candy.





Work up the odds and ends left over into tiny sweets.





Use only the best granulated sugar for boiling.





If the sugar grains, reboil it, and use for old-fashioned cream candy, or plain sugar taffy.





If the fondant grains, it is because it has been boiled too long. Add water and boil it again.





To cool candy, place it in a dry, cool place, but not in the refrigerator.





Keep candy in air-tight boxes.



FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.