Candy Recipe

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Instructions

Candy, being composed for the most part of sugar, nuts and chocolate, is high in food value.
Sugar is also a highly concentrated food.
Its pleasant flavor makes it one of our popular daily foods.
Man craves "something sweet," and generally will eat all he can afford to buy.
Candies are easily digested if eaten after meals.
Sugar, on account of the rapidity with which it is assimilated, quickly relieves fatigue.
Candy making is a pleasure enthusiastically welcomed by young and old.
Home made candy cannot match the factory made candy for looks, but home made candy is a true, pure candy.
All that is necessary to make candy besides the materials is a fire, a pan and a thermometer.
In candy making, bear in mind that the various degrees of heat produce differing results in the syrup, and that the real trick in candy making is to remove the heat at the exact moment when the desired result is secured.
Never cook sugar with too much water.
Use just enough water to dissolve the sugar well.
About 1/2 cup cold water to 2 cups of sugar is the right proportion.
In candy making, always boil your sugar on a hot fire and do not let it simmer.
Stir your sugar, when making candy, all you want to before boiling, but after the sugar starts boiling never stir unless you add milk, cream, butter or molasses.
In this case stir gently, as the stirring is only to prevent sticking.