Christmas Candy Making From Sister Mary Kitchen
A vintage guide outlines home candy prep with fondant bases and step by step recipes. It covers fondant, dipping chocolates, butter creams, fudge, penouchi, fruit cakes, lemon drops, orange pastes, molasses taffy, scotch brownies and caramel styles with tips on timing storage and presentation.
MENTIONED IN THIS ARTICLE
Sister Mary’s Kitchen
Caramel Syrup Hints for Even Cooking
The recipe warns to stir the syrup constantly in the final stage to prevent burning. Caramels must be cooked to the proper doneness. The syrup needs at least twenty minutes of cooking time.
MENTIONED IN THIS ARTICLE
Fondant
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