Page:The candy cook book (IA cu31924090146717).pdf/179

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CHAPTER XI

FRUIT AND GELATINE CANDIES

Many fruits contain large amounts of pectin which causes them to jelly when cooked with sugar and cooled. To others dissolved gelatine must be added to make the mixture stiff enough to hold its shape.

Gelatine candies are not as sweet as other candies, as they become firm with little boiling, and less sugar need be used.

Gelatine should always be soaked in cold water until liquid is absorbed, then dissolved in or over boiling water or hot syrup.

Granulated gelatine is most conveniently measured, but sheet or shredded gelatine may be substituted; six sheets of gelatine will take the place of four tablespoons granulated gelatine.

Marshmallows, when made in large quantities, usually contain gum arabic. They are beaten by machinery for a long time, and can be made firmer and lighter than is possible when made by hand.

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