Candy making is generally so simple that any school girl or boy may concoct for themselves or friends the finest of candies at very little expense. Below are hints on tools needed and other generalities to make candy making even easier. Candy Maker's Tools Unless one intends to make candy to sell, or on an unusually large scale, no large assortment of tools is necessary. In these days most kitchens contain everything in the line of tools that are absolutely indispensable, but a few suggestions along these lines will not come amiss. For use in boiling sugar a granite kettle is the best, but those made of brass, copper, or tin may be used. Candy tongs and candy dippers, although not an absolutely necessary adjunct, are, nevertheless, very handy; but if not convenient an ordinary silver fork and spoon will answer the purpose. Wooden paddles or spoons are the best for stirring. Oiled or waxed paper should always be on hand and freely used. On the judicious use of flavorings, flavors are used in many varieties of candy. If it were not for flavors there would be but few varieties. It is essential, therefore, that the amateur learn to make the different flavors. Of course, like everything else, they may be purchased, but there is special joy in concocting them yourself. Here are a few flavorings which are simple to make. Almond Flavoring Shell the almonds, scald them in hot water. Scrape off the skin, and chop and mash them, adding a few drops of lemon juice, and strain through a cheese-cloth. The juice is called "essence" or "milk of almond", and the pulp is called "almond paste". Either one may be used for flavoring purposes, but the paste is used the most. Artificial almond flavoring is made by crushing kernels of peach stones and soaking the pulp in deodorized alcohol, and then straining. Coffee Flavoring Take two ounces of ground Mocha and Java mixed and over it pour a half-cupful of boiling water; let it stand until the water gets warm, then strain and bottle. Another way to make this flavor is to use the same quality and quantity of coffee and infuse it in a half-cupful of deodorized alcohol. Curacao Flavoring To an ounce of essence of orange add two drops of essence of cinnamon. Lemon Flavoring Take a three-ounce bottle of deodorized alcohol and fill the bottle up with small pieces of lemon rind, cork the bottle tightly, and set it in a warm place for a week. It will then be ready for use. Further Hints to Candy Makers One of the best ways to test candy is to hold the hand in ice water until the hand is cold, then plunge a finger into the boiling syrup and immediately plunge the hand back into the ice water. Do this quickly and there is no danger of burning the finger. When sugar and water are put over a fire, stir it until the sugar dissolves. Don't stir the syrup after the sugar has dissolved. In order to avoid granulation of the sugar, keep the sides of the kettle free from the crystals that form. Do not subject the kettle to a jar or disturb the candy any more than can be avoided when pouring it, or partial granulation may result. If granulation takes place, the syrup may boiled again after adding more water to it. This however, affects its quality, and it is best to add a little butter to it and use it for sugar taffy. Buttering the sides of the kettle will prevent the syrup from boiling over; the butter will also act as a sort of preventative for the sugar graining. When melting fondant stir it constantly. If the melted fondant is too thick add water to it, one drop at a time. Be careful not to add too much. Melted fondant that is too thin for dipping. Add flavors just before taking the candy from the fire or after it has been taken off. Don't cool candy in a refrigerator. Keep candy in airtight boxes.
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