Homemade
Chocolate Recipes:
Candy:
Baker's Chocolate "Divinity"
 (* All measurements should be level.)
- 1 * cups of brown
sugar,
- 1 cup of maple syrup,
- * a cup of glucose
pure corn syrup,
- * a cup of water,
- * a teaspoonful of
salt,
- The whites of 2 eggs,
- 1 cup of nut meats,
chopped fine,
- 2 squares of Baker's
Chocolate,
broken in pieces.
Let the sugar, syrup, glucose and water stand on the back of the range, stirring
occasionally, until the sugar is melted, then cover and let boil five minutes. Remove
the cover and let boil to soft crack, 287° F., or, until when tested in water
a ball that rattles in the cup will be formed. Add the salt and chocolate and beat
over the fire, until the chocolate is melted, then pour in a fine stream onto the
whites of eggs, beaten dry, beating constantly meanwhile; add the nuts and pour into
a pan lined with waxed paper. In about fifteen minutes lift the candy from the pan
(by the ends of the paper left for the purpose) and cut it into small oblongs or
squares. The candy must be stirred constantly during the last of the cooking. In
cooking without a thermometer one is liable to remove the candy from the fire too
soon—if this happens, return, egg whites and all, to the saucepan, set
this into a dish of boiling water and stir constantly until the mixture thickens,
then pour into the pan lined with paper. On no account let even a few drops of water
boil into the candy.
Recipe Credit: Mrs. Janet McKenzie Hill
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Dot Chocolate" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
|
|
