Page:The candy cook book (IA cu31924090146717).pdf/29

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Milk, cream, and butter enter into the composition of many candies. Heavy cream makes a rich candy that will keep soft for a long time, and may be used either sweet or sour. When cream is not available milk and butter may be substituted, or evaporated milk may be used.

Butter should be of the best quality. Butterine or peanut oil is less expensive, and may sometimes be substituted for butter.

Eggs for candy should be fresh. If whites only are required, care should be taken in separating that no particle of yolk gets into the white, as it will prevent its being beaten light and stiff. Bowl and egg beater must be absolutely clean, dry, and cool, or whites will not beat up well. Dried eggs or egg albumen are largely used in manufactured candies.

Fresh, canned, and dried fruits are used in candy-making, and add bulk and flavor, while reducing the sweetness.

Fresh fruits may be dipped in fondant, chocolate, or glacé, or cooked down to a thick jelly.