CALIFORNIA
AGRICULTURAL EXTENSION SERVICE

CIRCULAR 10

March, 1927

THE HOME PREPARATION
OF FRUIT CANDY

W. V. CRUESS and AGNES O'NEILL

PUBLISHED BY

THE COLLEGE OF AGRICULTURE
UNIVERSITY OF CALIFORNIA

Cooperative Extension work in Agriculture and Home Economics, College of Agriculture,
University of California, and United States Department of Agriculture cooperating. Dis-
tributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. B. H. Crocheron,
Director, California Agricultural Extension Service.

UNIVERSITY OF CALIFORNIA PRINTING OFFICE

BERKELEY, CALIFORNIA

1927

Digitized by the Internet Archive

in 2011 with funding from

University of California, Davis Libraries

http://www.archive.org/details/honnepreparationo10crue

THE HOME PREPARATION OF FRUIT CANDY

W. V. CEUESSi AND AGNES O'NEILLS

INTRODUCTION

According to a recent industrial census made by the National
Confectioners' Association about 825,000 tons or about 13% pounds
per capita of commerciall}^ prepared candy is consumed in the United
States annually. In addition a large amount of home-made candy is
prepared. Most of either kind contains little or no fruit.

Many candies are improved by the addition of fruit and several
excellent candies consisting entirely or principally of fruit can be
made.

The recipes in this circular are intended for use in preparing small
quantities of candy for home use, or small commercial quantities with
household equipment for local sale, and are not intended for use by
wholesale candy manufacturers. However, the underlying principles
of the various processes are the same for both large scale and home
preparation, and the directions given can be modified in most cases to
suit the needs of the commercial manufacturer. Retail candy makers
can use many of the recipes without modification. The information
presented in this circular is the result of experiments conducted in
the Fruit Products Laboratory of the University of California.

Healthfulness of Fruit Candij. — While most candies are wholesome,
the addition of an appreciable proportion of fruit, on account of its
composition, increases not only their palatability, but also their
healthfulness.

Fruits contain invert sugar, which is readily digested; mineral
salts that tend to counteract the acidity resulting from a meat and
cereal diet; fruit acids that are beneficial to health; and some fruits
an important amount of vitamin C, which is of particular value to
children.

1 Associate Professor of Fruit Products and Chemist in the Experiment Station.

2 Graduate Assistant in Fruit Products.

CALIFORNIA AGRICULTURAL EXTENSION SERVICE

[CiRC. 10

EQUIPMENT

Most of the equipment required is to be found in any kitchen. In
addition to the usual kitchen equipment, a candy thermometer is very
desirable for most candies and necessary for some, and a syrup
hydrometer is very useful in the candying of fruit.

Fig. 1. — Thermometers suitable for use in small-scale candy making.

Thermometer. — An ordinary Fahrenheit chemical thermometer
having a solid glass stem and reading to 300° F is satisfactory. This
can be purchased through a drug store from any chemical supply
house for about $1.50.

1927]

THE HOME PREPARATION OF FRUIT CANDY

There are also available in hardware stores and in some grocery
stores candy thermometers made especially for household use. Low-
priced dairy thermometers reading to 300° F can be used if standard-
ized in boiling water. This is done by immersing the bulb of the
thermometer for about two minutes in boiling water and reading

Fig. 2. — Syrup hydrometer, measuring spoons, and measuring cup.

the boiling point accurately while the thermometer bulb is immersed
in the actively boiling water. Water should boil at about 21.2° F,
at or near sea level; in using the thermometer add to or subtract
as the case requires, from the temperatures recommended in the
recipes the number of degrees which the thermometer is in error.
Three suitable thermometers are shown in figure 1.

CALIFORNIA AGRICULTURAL EXTENSION SERVICE

[CiRC. 10

Syrup Hydrometers. — Hydrometers are used in testing syrups
during candying of fruits. Tliese are of many forms and are sold
under several different names, such as saccharometer, sugar tester, and
salometer. The Balling and Brix hydrometers indicate the percentage
of sugar and are best for home use. A tall cylinder made for the
purpose and shown in figure 2 or a tall jar such as a green olive jar
or tall narrow flower vase is necessary for holding the syrup. The

Fig. 3. — Small-size foo<l grinder. The nut-butter blade is shown at lower left.

hydrometer costs about $1.50 and the cylinder about 50 cents. Both
are obtainable from any chemical supply house through a drug store.

A Baume hydrometer with a scale of 0-50° may be used instead
of the Balling hydrometer. Balling degrees divided by 2 approxi-
mately equal Baume degrees. Thus 70° Balling is approximately 35°
Baume. (The exact Baume reading in this case is 37.5°, but the 2.5°
Baume error is not important in making candy in the home.)

Evaporator. — For candying fruit in the home a small fruit dryer
is desirable. A home-size drier that can be made for less than $5.00
is fully described in a recent circular.^

3 Cruess, W. V., and Lillian D. Clark. The home evaporator. University of
California Agricultural Extension Service Circular (unnumbered), 1925.

1927] THE HOME PREPARATION OF FRUIT CANDY 7

Other Equipment and Supplies. — Stew pans, several shallow
baking pans, a small food grinder (fig. 3), large kitchen spoons, a
measuring cup,, and a set »of measuring spoons are needed for the
preparation of most candies. Some food grinders become clogged and
do not grind dried fruit satisfactorily. A grinder that will take the
blades shown in figure 3 should be used. Powdered sugar, corn starch,
fruit pectin, and fruit acid, either tartaric or citric, are necessary in
some cases and will be mentioned in the recipes as required. Sugar,
either cane or beet, and corn syrup are needed in practically all
recipes. Several grades of corn syrup are available. For home use
any good brand of white corn syrup obtainable from any grocery is
suitable ; in preparing larger quantities for sale, a good grade of
confectioners' glucose syrup should be used.

CANDIES IN WHICH FRUITS MAY BE USED

The kinds of candy in which the use of fruit has proved most satis-
factory in our experiments are the following :

1. Candied fruit is that which has been impregnated with a heavy
syrup containing cane sugar and glucose and drained and dried.

2. Glace fruit is candied fruit dipped in a very heavy syrup and
dried to impart a glossy finish.

3. Fruit jelly candy is made by cooking fruit juice or pulp with
sugar and sufficient pectin, agar agar, or other jellying substance to
give a stiff jelly on cooling. It may be coated with chocolate or
fondant or may be simply dusted with powdered sugar to overcome
stickiness.

4. Divinity fudge with fruit is prepared by boiling a mixture of
corn syrup and cane sugar to 252° F and beating into this syrup white
of egg and fruit.

5. Chocolate fudge with fruit is prepared by boiling chocolate,
corn syrup, sugar and milk to 238° F and adding butter, salt, fruit
and nuts.

6. Panoche with fruit is prepared hy boiling broAvn sugar, corn
syrup, milk and salt to 238° F, adding butter, beating until stiff, and
adding fruit and nuts.

7. Fondant with fruit may be made in one of two ways; the
fondant may be prepared by boiling corn syrup and sugar to 240° F,
cooling, creaming by stirring and then mixing with fruit ; or the corn
syrup, sugar, and fruit may be cooked to the fondant point (240° F),
cooled, and creamed.

8 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

8. Caramel with fruit is prepared by boiling corn syrup, sugar,
and cream to 242° F, adding fruit, butter, and nuts, and boiling to
248° F.

9. Nougat with fruit is prepared by boiling corn syrup and sugar
to 280° F, beating egg white into the hot syrup and adding fruit
and nuts.

10. Marshmallow with fruit is prepared by boiling gelatin and
corn syrup to 250° F, and beating powdered sugar and fruit into the
resulting syrup.

11. Fruit brittle is prepared by boiling corn syrup and cane sugar
to 275° F-280° F, adding butter, fruit, and small amounts of salt and
baking soda.

12. Popcorn crisp with fruit is prepared by boiling syrup and
sugar to 285° F, and adding butter, salt, popcorn, and fruit.

13. Uncooked fruit candies are prepared in a number of different
ways such as grinding dried fruits and mixing with chopped nuts to
give fruit bars; mixing ground dried fruits with a small amount of
baking soda to give puffed fruit bars; stuffing dried fruits with
fondant, or coating various forms of dried fruits with chocolate or
fondant.

14. Other fruit candies, such as stuffed hard candies, Turkish
paste, gum drops, and jelly beans require special equipment or their
preparation is not well adapted to home use.

GENERAL METHODS

Several processes, such as casting candies in starch, coating with
chocolate, and the preparation of fondant, are used in preparing a
number of different fruit candies and in order to avoid repetition
will be discussed first.

Casting in Starch. — Casting in starch consists in pouring liquid or
plastic candy material such as marshmallow or pectin fruit juice
center material into molded depressions in dry starch held in trays or
shallow pans and allowing the candy to harden. Some candies must
be dried in place in the starch at about 120° F for several hours to
harden them sufficiently to permit handling, but most fruit candies
do not require such drying. After hardening, the candy and starch
are separated by screening.

For household use any good grade of corn starch is satisfactory.
The principal requisite is that the starch be dry, in order that it will
not adhere in undue quantities to the candy.

1927] THE HOME PREPARATION OF FRUIT CANDY 9

The starch may be placed in a layer about one inch deep in shallow
pans or in wooden forms. Depressions of the desired form and size
may be made in the starch by means of any suitable instrument, such
as a large thimble or knife handle. Figure 4 illustrates a tray of
starch and depressions made with a small butcher knife handle. If
the starch is thoroughly dry, little difficulty will be encountered in
making the depressions of smooth form and uniform depth. With
continued use the starch becomes moist and must then be dried in
a slow oven.

Fruit- jelly centers of various kinds, marshmallows containing fruit
juice or finely ground fruit pulp, and thin fondant containing fruit
juice or fruit pulp can be satisfactorily cast in starch and fruit centers

Fig. 4. — Equipment for casting fruit candy centers in starch in the home. A,
pan of melted center material; B, pan of starch showing depressions and some
of the candy in place; C, fruit jelly centers after hardening and separation from
the starch.

formed in this manner are drier at the surface and more easily dipped
in chocolate than the same materials allowed to harden in sheets and
cut in pieces before dipping.

The following procedure has been successful : The candy is first
cooked to the desired temperature and given any other preliminary
treatment necessary. It is then poured carefully while still hot into
the starch molds and allowed to stand overnight to harden. The pieces
are then separated from the starch by means of a colander or coarse
sieve. They are then brushed free of starch and dipped in chocolate
or dusted with powdered sugar. They may also be coated with granu-
lated sugar after moistening with water or syrup.

If the candy fails to solidify properly on standing twenty-four
hours, the trays or pans of starch with the candy in place may be

10 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

placed in a small evaporator or in a very slow oven and the candy
dried until firm enough to handle on cooling. A temperature below
140° F should be used.

Pouring and Hardening- -In many of the recipes the directions
"pour and allow to harden" are given. In the home this usually
consists in pouring the hot or warm candy such as fudge or jelly
center material into an oiled or buttered pan or platter and allowing
it to harden long enough to be cut and handled. Instead of the pan
or platter a marble slab may be used.

Chocolate Coating of Fruit Candies. — Fruit candies may be choco-
late coated in the same manner as cream centers.

There are three general kinds of chocolate coating, sweet, milk,
and bitter chocolate, and also a number of different qualities of each.
Milk chocolate does not mask the delicate flavor of fruit candy centers
to such an extent as do bitter chocolate and plain sweet chocolate.

For household use various brands of dipping chocolate are avail-
able at grocery stores. Ordinary bar chocolate such as is used in
making chocolate beverages is not suitable because it melts at too
high a temperature and is not smooth enough in texture. If the
quantity of candy to be made is large enough, confectioners' dipping
chocolate is best. This may be purchased direct from confectioners'
supply houses in ten pound slabs. In preparing fruit candy on a
small scale, from one-third to one-fourth of a pound of dipping choco-
late is required for each pound of dipped fruit candy.

Melting the chocolate requires great care. If it reaches too high a
temperature the coating on cooling will be streaked with gray of a
very unattractive appearance. The method usually recommended for
household use is as follows : cut the chocolate into small pieces and
place in a stew pan. Heat a large pot of water nearly to boiling
for sweet chocolate and to about 140° F for milk chocolate and remove
from the fire. Set the small pan containing the chocolate in the hot
water and stir the chocolate until melted — at no time must it be
allowed to reach a temperature much above that of blood heat, that is
about 100° F. Stirring with the hand makes it easy to control the
temperature. If the chocolate becomes too warm remove it at once.
At all times moisture must be kept out of the chocolate, as moisture
causes it to turn gray.

When the chocolate is completely melted, remove it from the hot
water bath and allow to cool to about 85° F, or until it becomes thick

1927] THE HOME PREPARATION OF FRUIT CANDY 11

enough for dipping purposes. It may be poured onto an oiled marble
slab, which will cool it quickly to the dipping temperature of about
85° F, or may be used in the pan in which it was melted.

During cooling it should be worked with the hand to break up
small lumps and to render the coating as smooth as possible. When it
has begun to harden at the edges it is ready to use. Most beginners
make the mistake of using the coating while it is still too warm and
too thin. If it is too thin when cooled to dipping temperature a
teaspoonful of vanilla extract to the pound of chocolate may be
added to thicken it ; if too thick, it may be thinned to any desired
degree by adding a small amount, usually about one teaspoon to the
pound, of salad oil, melted butter, or melted oleomargarine.

The surface of the centers must be dry before dipping, and the
temperature of the room and of the centers about 65-70° F. If the
centers are too cold the coating may turn gray ; if the temperature is
too high it will be too thin or will fail to harden.

Professional candy dippers take the piece of candy in the fingers ;
roll it in the melted chocolate for an instant ; remove it with the middle
finger and thumb and place it on oiled paper; and as it is released,
hold the point of the thumb above it for an instant, moving the thumb
so that the string of melted chocolate dripping from it forms a design
on the surface of the coating. In the home the candy may be dipped
in the chocolate with a fork and placed on waxed or oiled paper to
harden. When the chocolate becomes too thick through cooling, more
of the warm, melted chocolate may be added.

Coating with Fondant. — Some fruit candies are improved by coat-
ing with fondant. Two recipes for preparing dipping fondant in the
kitchen will be given.

(a) With cream of tartar. — One of the best fondants for home use
is made with cream of tartar and sugar as follows: cook a syrup of
2% cups of granulated sugar and II/2 cups of water slowly until the
sugar is dissolved. Add y^ teaspoon of cream of tartar.

Boil until a few drops placed in cold water and removed may be
formed into a soft ball or until a candy thermometer indicates a boil-
ing point of 238-240° F.

Remove the pot from the fire, cool to about 110° F (that is, until
lukewarm), and manipulate the syrup with a stiff kitchen spoon or
wooden paddle until it forms a creamy mass. Place in a jar or
pan and cover wdth a damp cloth until used. It will keep for several
weeks. This recipe is more difficult than (5). (See page 12.)

12 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

(h) With corn syrup. — Any good grade of household corn syrup
may be used, although confectioners' glucose is preferable.

Household recipe Semicommercial formula

1% cups of sugar 5 lbs.

1/4 cup of corn syrup % lb.

Cook the mixture to 238-240° F, or to a soft ball (see recipe a).
Pour it on a slab or into a shallow pan. Allow it to cool to about
110° F, then manipulate until fondant forms. Store it as directed
in {a).

To coat fruit candies with fondant, place the desired amount of
fondant in a double boiler and heat. When the water in the outer
kettle begins to boil, stir the fondant constantly and remove the double
boiler from the flame. Stir the fondant until it is well melted but
still white and creamy. Do not allow the temperature to become too
high or it will form a very hard coating or become a clear syrup ; a
temperature of about 120° F is satisfactory. Vanilla flavor may be
added if desired.

With a fork, dip the fruit candy pieces into the melted fondant;
allow any surplus fondant to drain off and place the candy on oiled
paper to harden. About one hour after dipping loosen the candy to
permit drying of the bottom. Allow to stand overnight before
packing.

Fondant coatings become very hard in time, and the candy should
be consumed within a few days.

Relation Between Boiling Point of Syynips and Common Practical
Tests. — In candy making it is desirable to use an accurate thermometer
with which to determine the end point of the boiling process. Some
candy makers and many housewives, however, do not use a ther-
mometer and rely on the well-known test of dropping a small quantity
(about a teaspoonful) of the boiling syrup into a pan of cold water
and examining the chilled sample. As the boiling point increases the
syrup becomes more concentrated and the chilled sample becomes
firmer. The following approximate relation betw^een the thermometer
and the practical test has been found to exist. The boiling point of
the syrup is affected by altitude, being less at higher elevations than
at sea level. Boiling points are given in the table for sea level, 2000
feet, and 4000 feet; the boiling points at other elevations are in
proportion.

1927]

THE HOME PREPARATION OF FRUIT CANDY

13

Eelation of Altitude to the Boiling Point of Syrups Used in
Candy Making*

Practical test Boiling point

, A .

f \

At sea level At 2000 ft. At 4000 ft.

Light string 226° F 222° F 218° F

Heavy string 230° F 226° F 222° F

Soft ball 238° F 234° F 230° F

Medium ball 240° F 236° F 232° F

Stiff ball 244° F 240° F 236° F

Hard ball 250° F 246° F 242° F

Light crack 254° F 250° F 246° F

Brittle crack 275° F 271° F 267° F

Hard crack 290° F 286° F 282° F

* After Rigby, W. O., Eeliable candy teacher, pp. 39, 40. Rigby Publishing
Company, Topeka, Kansas.

Those who are familiar with the use of scientific instruments will
obtain better results by using the thermometer as a guide. However,
many housewives use the water test, or ' ' ball test, " as it is sometimes
known, very successfully.

CANDIED AND GLACE FRUITS

In the candy trade there is no clear distinction between the terms
''candied" and "glace," and the two are applied more or less in-
discriminately to the same product. See definitions on page 7.

a) Preparing the Fruit. — Use firm, ripe fruit. Peel peaches, pit,
and cut in half. Peel pears, cut in half, and core. Stem and pit
cherries, Royal Anne preferred (see also special directions for
Maraschino candied cherries, page 16). Do not pit apricots, plums
and prunes, but puncture to the pit in several places with a silver
fork. Pigs (Kadota preferred) require no treatment. Puncture
jujubes thoroughly to the pit in several places with a silver fork or
slit the skin lengthwise in several places. Cut oranges, lemons, and
grapefruit in half and scoop out the pulp, retaining the peels only
for candying; citron (a fruit) cut in half lengthwise; scoop out the
pulp and store the peels three weeks in a brine of 1 pound of salt to
the gallon of water.

Canned fruit, preferably of fancy or choice quality, is excellent
for use in preparing candied fruit. Drain off the syrup ; to each two
cups of syrup add one cup of corn syrup, return it to the fruit and
boil the fruit and syrup for three minutes. Let it stand 24 hours;
then proceed as directed in (c) on page 14.

h) First Boiling. — The object of the first boiling is to modify the
texture of the fruit so that it will absorb the syrup without shrivelling.

14 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

Boil orange, lemon, grapefruit, and citron peels in water until
soft — about 60 minutes. With grapefruit and citron peels six or seven
changes of v^ater are necessary to get rid of bitterness. When the
peels are thoroughly cooked and tender, place them in the first syrup
described below, boil 5 minutes, and set aside for 24 hours.

Boil other fruits until tender in a light syrup consisting of 1 cup
of corn syrup or confectioners' glucose and 3 cups of water. The
time will vary greatly with the variety of fruit. Plums, freestone
peaches and apricots will require 15 minutes or less ; pears, clingstone
peaches and firm figs, 20-40 minutes. In any case boil the fruit until
• tender, but not until soft and mushy. To avoid excessive evaporation
during boiling cover the pot. Set the fruit and syrup aside in a stone-
ware jar or other convenient vessel, such as an agateware pot or dish-
pan for 24 hours. If the fruit floats, place on it a weight such as a
dinner plate or wooden float to keep it submerged.

c) Second Boiling. — About 24 hours after the first boiling, drain
off the syrup and if a Balling hydrometer is available test the syrup.
Prepare a mixture of equal parts of cane sugar and corn syrup or
confectioners' glucose. To mix, warm the corn syrup or glucose until
thin, add the sugar and mix thoroughly. Add enough of this mixture,
well stirred, to the syrup from the fruit to increase the Balling degree
to 35-40° Balling, the test being made after the sugar has dissolved.

If a hydrometer is not available merely measure the syrup from
the fruit and to every 4 volumes (4 cups) add 1 volume (1 cup) of
the mixed corn syrup and sugar and mix well.

Add the fruit to the syrup and boil the mixture from 2 to 3
minutes. Return it to the storage vessel and allow to stand 24 hours.

d) Subsequent Boilings. — At 24-hour intervals drain the syrup
from the fruit and add enough of the corn syrup and sugar mixture
to increase the Balling to 50, 60, 70, and 74° Balling on successive
days. Boil the syrup and fruit together each day for 2-3 minutes and
return it to the storage vessel. If a Balling hydrometer is not used,
measure the syrup each day and add 1 cup of the mixed corn syrup
and sugar to 4 cups of the syrup and repeat daily until the syrup is
very thick, about like strained honey.

e) Storage in Final Syrup. — Store the fruit in the final syrup of
74° Balling (or as thick as honey) for at least two weeks to permit
the fruit to become as plump as possible. If at any time during this
storage even the slightest evidence of fermentation or molding occurs,
heat the fruit and syrup to boiling for 2-3 minutes. If crystals of
cane sugar appear, heat until they dissolve.

1927] THE HOME PREPARATION OF FRUIT CANDY 15

/) Drijing. — After two weeks storage or longer in the final syrup,
remove the fruit. Dip it momentarily in hot water and drain it free
of adhering syrup.

Place it on screen trays, such as window screen tacked to wooden
frames, and allow to dry until of about the texture of commercially
packed candied fruit.

A better method is to dry on screens in an evaporator* or de-
hydrater at 120-130° F until of the desired texture. Usually from
4 to 6 hours is required. Pack in candy boxes after drying.

g) Pectin Glace. — Fruit prepared as described under (/) will be
more attractive in appearance and less apt to develop a coating of
sugar crystals if coated with a dilute pectin solution.

Dissolve 1 level tablespoonful of dry pectin in 1 quart of water
by heating and stirring and allow to cool; or dilute any good house-
hold pectin syrup with two volumes of water.

Remove the fruit from the final syrup in (<?) ; dip momentarily in
hot water; drain to remove the excess syrup. Dip in the pectin
solution, which should be at room temperature. Drain and dry until
no longer sticky ; about 24 hours at room temperature or two or three
hours at 130° F.

h) Preservation of Fruit in Final Syriip. — The fruit will keep in
the final syrup indefinitely, if the syrup and fruit are brought to boil-
ing and sealed scalding hot in fruit jars or cans. No further treat-
ment is necessary.

The cans or jars may be opened later, the fruit drained, dried, and
glaced as previously described. Preserving factories and canneries
could use this method of distributing fruit for candying purposes to
candy makers and housewives. It has been used successfully in the
Fruit Products Laboratory since 1921.

i) Utilizing the Surplus Syrup. — The relatively large amount of
syrup remaining after candying may be used in candying subsequent
lots of fruit or in making jelly or candy or as a table syrup. It may
be made into jelly by using % cup of the syrup instead of each cup
of sugar ordinarily used in jelly making.^

Fondant may usually be made from the syrup as follows : add a
pound of sugar to each pound of syrup, cook to 240-242° F (medium
ball), cool to about 110° F and stir vigorously until the syrup grains
or creams ; work to a smooth fondant and flavor with ground candied

4 See reference, page 6.

3 Directions for jelly making will be found in California Agricultural Exten-
sion Service Circular 2, Home preparation of jelly and marmalade.

16 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

fruit, or with vanilla. Occasionally the sugar of the syrup used in
candying is inverted (decomposed) and the syrup fails to cream prop-
erly. For this reason it is desirable to first prepare a small lot of
fondant from the syrup. Syrup not suitable for fondant may be used
for jelly making or on the table.

j) Spoiling of Candied Fruit. — Candied fruit may mold if not
sufficiently dried before packing.

On long storage it may become hard or filled with sugar crystals.
Boil such fruit in water until tender and put it through the complete
candying process as previously described for fresh fruit.

It may shrivel during the syrup treatment — usually an indication
of insufficient cooking during the first boiling. Place such fruit in
water; boil and allow to stand until tender and plump and return to
the syrup, proceeding with the candying process in the usual manner.

Candied fruit in boxes sometimes becomes infested with insects.
In order to avoid such spoiling it should either be used within six
weeks or two months after packing or should be packed in insect-
proof containers.

Special Directions for Candied Cherries, Maraschino Style.^ —
Candied cherries are usually artificially colored and flavored. In
order that the fruit shall absorb the color properly it must be given
a preliminary treatment in sulfurous acid solution. On a small scale
this can best be done as follows :

Use firm ripe Royal Ann Cherries. Do not stem. Place in a
stoneware crock or glass fruit jar with glass top or in wooden kegs.
Prepare the following solution:

1 gallon of water.

1 oz. (about 2 level tablespoons) of sodium bisulfite (from a drug store or

camera shop).
% oz. (about 1 level tablespoon) of citric acid.
6 ozs. (% measuring cup) of salt.

Dissolve all ingredients and cover the cherries with the solution.
Seal in fruit jars (glass-top kind only can be used), or cover in stone-
ware jars and leave two weeks or longer.

Discard the solution. Stem and pit the fruit. Boil it in 5 or 6
changes of water until free from sulfur taste and until tender.

Prepare a ' ' first syrup ' ' as for other fruits, but add red food
color obtainable from a grocery store in order to give a tint about like
that of ordinary Maraschino cherries. To each gallon of syrup add
also 1 level teaspoonful of citric acid.

6 Furnished by J. H. Irish.

1927] THE HOME PREPARATION OF FRUIT CANDY 17

Proceed from this point as with other fruit to the final syrup;
adding more red color from time to time, if needed.

When the final syrup is reached add a little (not too much) wild
cherry flavor. Store two weeks. Drain and proceed as with other
candied fruit. Instead of the red, a green food color may be used
and instead of wild cherry, mint flavor may be added.

FRUIT JELLY CANDIES

In experiments conducted since 1920, we have found that excellent
candies of jelly-like consistency and full fruit flavor can be made
from any tart fruit juice or fruit pulp by the addition of fruit pectin
and sugar and boiling to the jellying point. Fruits deficient in acid
require the addition of fruit acid such as citric or tartaric.

With Fruit Juice. — Tart juices of pronounced flavor such as logan-
berry, Eastern grape, plum, and blackberry are to be preferred to
juices lacking in flavor and acid.

To extract berry and grape juices, crush and boil the fruit in its
own juice from 3 to 4 minutes and drain through a jelly bag. Slice
apples and other firm fruits and add enough water to cover. Boil
until soft. Drain through a jelly bag. Cut oranges in half and
express the juice without heating. To juices lacking in acidity, add
1 pint of lemon juice or about % ounce (1 level tablespoon) of citric
acid to the gallon. Raspberry, peach, pear, and strawberry juices
usually require this acidification.

{a) With commercial pectin syrup :

Household Recipe Semicommercial Formula

Fruit juice 1 cup 2 quarts

Sugar % cup 3 lbs.

Corn syrup or confectioners ' glucose % cup 3 lbs.

Pectin syrup % cup 1 quart

Mix the fruit juice and pectin syrup. Add the sugar and corn
syrup. With a candy thermometer inserted boil to 222°-223° F, or
until a strong jelly test is obtained as indicated by sheeting of the
liquid as it is allowed to drip from a spoon. Remove from the fire.
Add one-fourth cup of chopped nuts to each cup of the jelly after
boiling is completed, if desired.

Pour into starch molds or into oiled pans. The depth should be
about % inch. Allow to harden 24 hours. Remove the cast pieces
from the starch molds and brush off adhering starch. Cut sheets in
pieces of suitable size. Dust with powdered sugar or dip in chocolate
or fondant as directed on pages 9, 10, and 11.

18 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

( h ) With powdered pectin : prepare a pectin solution as follows :

Household Recipe Semicommercial Formula
Water 2 cups 2 quarts

Powdered pectin, pure 2 level tablespoons V2 cup

If the pectin contains 50 per cent sugar and 40-50 per cent pectin,
use twice the quantity indicated.

Heat in a double boiler or at 180-200° F until dissolved. Measure
and make to original volume by adding water. Mix well and use in
the same manner as pectin syrup in recipe (a).

With Pulp of Fresh or Canned Fruit. — Cook berries or grapes in
their own juice until soft. Slice firm fruits, add water to cover, cook
until soft, and rub through a sieve or screen. Cut oranges in half;
extract the juice ; grind one-fourth of the peel fine ; add the ground
peel to the juice with an equal volume of water ; cook soft ; and rub
through a screen. Rub canned fruit through a screen or colander
without heating. Pie-grade fruit is best for the purpose and costs the
least.

To fruit pulps lacking in acid add 2 tablespoons of lemon juice to
each cupful of pulp. Pears, oranges, peaches, prunes, and figs require
acid or lemon juice ; apricots, sour berries, guavas, and plums do not.
After the pulp has been prepared proceed as with fruit juice. See
page 17.

With Dried Fruits. — Dried fruits may be boiled in water until
soft and rubbed through a screen. They may then be used in the
same manner as described for fresh or canned fruit pulps. It is also
possible, although not so satisfactory, to use them in the following
manner :

Household Recipe

Semicommercial Formula

Finely ground dried fruit

1 cup

3 lbs.

Cane sugar

1 cup

3 lbs.

Corn syrup

1/2 cup

11/2 lbs.

Pectin syrup or pectin solution

(p. 17)

iy2 cups

41/^ pints

Water

V2 cup

1% pints

Chopped nuts

% cup

1^2 pints

Mix well all ingredients except nuts. Cook to 222°-223° F, or
until a stiff jelly test is obtained. Add the nuts and pour in oiled
pans or on a slab to cool and harden. Cut into pieces of suitable size
and coat with sugar or chocolate.

Coating of Fruit Jelly Centers. — The various fruit-jelly centers
previously described can be coated with chocolate or fondant by the
methods described on pages 10 and 11. It is necessary that the surface

1927] rpjjj. HOME PREPARATION OF FRUIT CANDY 19

of the candy be dry at the time of dipping. It is usually possible to
dry the cut pieces sufficiently by exposing them to the air for a few
days on trays made of ordinary window screen. In locations where
drying conditions are not favorable, the small home evaporator men-
tioned on page 6, or other dryer may be used. In such cases dry
the candy at not above 130° F, for from 3 to 4 hours; cool to room
temperature, and dip in the usual manner. Starch cast pieces usually
do not require additional drying.

Fruit juice jelly centers are improved by double dipping; first in
fondant, then in chocolate. Allow the fondant coating to harden for
about one hour before dipping in chocolate.

DIVINITY FUDGE WITH FRUITS

One of the most satisfactory fruit candies is that made with
divinity fudge as a base (fig. 5, A). However, this candy soon be-
comes hard, and therefore should be eaten within a week after it is
made.

With Dried Fruits and Nuts. — All varieties of California dried
fruits were found satisfactory. The fruit should be chopped or
coarsely ground in a food chopper. If raisins are used about one-half
should be chopped or ground and the remainder used whole. The
following formula was found satisfactory :

Household Recipe Semicommercial Formula

Sugar 1 cup 5 lbs.

Corn syrup or confectioners' glucose 2 tablespoons 10 ozs.

Water % cup 2% pints

Egg whites (beaten stiffly) 1 10

Chopped walnuts or almonds i/4 cup li/4 pints

Cliopped or ground dried fruits % cup 1% lbs.

Cook the sugar, corn syrup, and water to 252° F, or to a "light
crack." Add the syrup gradually to the stiffly beaten white of egg,
beating the mixture until stiff.

Then add the nuts and dried fruit and beat until well mixed.
Pour on an oiled pan or marble slab to harden overnight. Cut into
pieces of convenient size. These may be dipped in milk chocolate
if desired.

With Candied Fruits. — Broken pieces of candied fruit unsuitable
for packing as such, may be coarsely ground and substituted for the
dried fruit in the foregoing formula.

With Citrus Fruits. — Use oranges or grapefruit or a mixture of
two parts orange to one of grapefruit. Grind the whole fruit medium
fine in a food chopper. Measure the ground fruit. Add an equal

20 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

volume of water and boil until the peel is soft, adding more water
during boiling if needed. Boiling for 30 minutes will usually be
sufficient. Add sugar equal to the original volume of the fruit. Cook
to a stiff jam or to a boiling point of 222° F.

Add the jam in the same proportion as in the divinity dried fruit
recipe on page 19, but before the finishing temperature is reached;
then cook to 252° F and proceed as directed for dried fruits.

CHOCOLATE FUDGE WITH FRUITS

Chocolate fudge is more easily made than divinity, but its flavor
does not blend so well with that of the fruit. For the recipe given
below the operator may substitute any good chocolate fudge recipe.
Like other forms of fudge, fruit fudge must be used fresh.

With Dried Fruits. — Dried apricots because of their tartness and
pronounced flavor give better results than do other common dried
fruits.

Household Recipe

Semicommercial Formula

Sugar

4 cups

5 lbs.

Condensed milk

iy2 cups

2 pints

Corn syrup or glucose syrup

% cup

% lb.

Bar chocolate

% lb.

% lb.

Butter

3 teaspoons

% lb.

Dried fruit (chopped) (raisins

whole)

1% cups

2 lbs.

Chopped Avalnuts or almonds

% cup

% pint

Salt

% teaspoon

% teaspoon

Cook the sugar, milk, corn syrup, salt, and chocolate to 240° F or
to a medium ball. Add the butter and cool slightly. Stir until nearly
stiff enough to pour and then stir in the nuts and fruit. Pour into
an oiled pan to harden.

With Other Fruit Products. — Ground candied fruit or citrus fruit
jam prepared as described for use in divinity fudge, page 19, may
be substituted for the dried fruit in the above formula. The fruit
is added when the candy has reached 238° F, the mixture is then
boiled again until 240° F is reached. Cool and treat in the usual
manner.

PANOCHE WITH FRUIT

The flavor of panoche is less pronounced than that of chocolate
fudge and does not mask the fruit flavor to such an extent. As with
fudge any good panoche recipe or formula may be substituted for
the one given. Panoche is best when fresh as it soon becomes hard.

1927] TjjE HOME PREPARATION OF FRUIT CANDY 21

With Dried Fruits. — Prepare dried fruits as described for divinity
fudge; see page 19.

Household Recipe Semicommercial Formula

Brown sugar

4 cups

5 lbs

Condensed milk

% cup

% pint

Corn syrup or glucose syrup

% cup

% lb.

Butter or oleomargarine

Sy2 teaspoons

3 oz.

Chopped almonds or walnuts

1 cup

1^/4 pints

Chopped or ground dried fruit

2 cups

21/2 lbs.

Salt

1^ teaspoon

% teaspoon

Cook the sugar, salt, corn syrup, and milk to 238° F (soft ball).
Add the butter. Cool it to about 110° F, then beat until nearly stiff
enough to pour. Add the nuts and fruit, stir in well, and pour.

With Other Fruit Products. — Other fruit products such as
chopped candied fruits or citrus fruit jam prepared as directed for
divinity fudge may be substituted for dried fruit. These should be
cooked with the other ingredients to 238° F instead of being added
after the other ingredients have reached 238° F.

FONDANTS WITH FRUIT

We have found that fondant can be used to advantage with several
different fruit products such as dried fruits, syrups, preserves, canned
fruits, etc., if variations in the fondant formula are made to suit the
character of the fruit product.

Cold Mixing of Fondant and Fruit. — A fondant is first made and
allowed to ripen for a day or two before addition of the fruit. Dried
fruit, ground fruit preserves drained of syrup, chopped candied fruit,
and fruit syrups can be used. The candy is best if finally dipped in
chocolate. Any good fondant may be used if it is not too soft. We
have used the following formula among others and have found it
satisfactory :

Household Recipe Semicommercial Formula
Sugar 1^2 cups 5 lbs.

Corn syrup % cup 1 lb.

Water % cup 1^/1 pints

Cook to 238-240° F or to a soft ball. Cool to about 110° F and
beat or stir to a stiff, creamy consistency. Place in a jar and cover
with a moist cloth for several hours or longer.

To each cupful of fondant add from i/4 to % cup of chopped or
ground dried fruit and about half as much chopped nuts as fruit.
More of ''bone" dry fruit than of very moist dried fruit can be used.

Chopped candied fruit may be substituted for the dried fruit.

22 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

Fruit syrups of various kinds may be used to flavor the fondant,
berry syrups being particularly desirable for this purpose. To pre-
pare the berry syrup proceed as follows : Crush the berries. Heat
them to boiling in their own juice, and strain through a cloth bag.
Measure the juice and to each cup add two cups of sugar. Heat this
syrup to boiling for two minutes, cool, and use ^4 cup of it to each
cup of fondant, or more of the syrup if it does not cause the fondant
to become too soft. The fruit syrup is added after the fondant is
finished. Allow to stand several hours. Form into balls and dip in
chocolate.

Fruit jams made as follows may be used in the same manner.
Grind the fresh fruit and measure it. Cook it until soft in its own
juice or with a little water. Add sugar equal to twice the volume of
the original crushed fruit. Cook it to a very heavy jam or to a
boiling point of 225° F. Use about % to % cup of the jam to each
cup of the fondant.

Casting Fruit Fondant in Starch. — Fondant prepared as in the
foregoing recipe can be melted over a pan of hot water, then mixed
with the proper amount of finely ground dried fruit, fruit syrup, or
finely ground fruit preserves, and cast in starch molds as described
on page 8. After hardening, these pieces may be dipped in chocolate.

Fruit Fondant by Cooking Fruit with the Fondant. — A number
of recipes, most of them new, in which the fruit, sugar, corn syrup,
etc., were cooked together to the fondant stage, cooled, and creamed
were developed in our experiments. Of these the following proved
the most satisfactory :

(a) With preserved fruit :

Household Recipe

Semi

commercial Formula

Sugar

ll^ cups

6 lbs.

Corn syrup
Water

2 tablespoons
Vs cup

V2 lb.
114 pints

Chopped walnuts or almonds

14 cup

1 pint

Ground preserved fruit

1/2 cup

2 lbs.

Fondant — prepared as directed

on

page 12

% cup

I'A lb.

Cook the sugar, corn syrup and water to 245° F or a stiff ball;
add the fruit and cook to 240° F or medium soft ball. Cool to about
110° F, beat until creaming begins, add the fondant and nuts and stir
until well creamed.

(h) With canned fruit: Proceed exactly as with ground preserved
fruit, except that for the preserved fruit is substituted the ground
canned fruit mixed with its own syrup. Use in the household recipe

1927] TjjE HOME PREPARATION OF FRUIT CANDY 23

% of a cup of the canned fruit and in the semi-commercial formula
21/2 pints. Add the fruit at the beginning of the cooking and cook
to 240° F, or a medium soft ball. Cool, add the fondant, and cream
by vigorous stirring.

(c) With dried fruits: Proceed as with the preserved fruit in
recipe (a) except that V2 cup of finely ground dried fruit is sub-
stituted for the preserved fruit in the household recipe and 1%
pounds of dried fruit in the semicommercial formula. The dried
fruit need not be cooked with the other ingredients but may be added
with the nuts and fondant after the syrup has been cooked and cooled.

(d) With powdered milk: The addition of 3 level tablespoonfuls
of powdered milk in the household recipe and of about 8 ounces in
the semicommercial formula improves the flavor and texture of the
candy.

The dried milk is added with the fondant after the fruit and other
ingredients have cooled and is beaten into the mixture during the
creaming process. It adds considerably to the food value of the
candy by virtue of its high content of protein and vitamins A and B.

"Puffed'^ Fruit Fondant. — In experiments conducted in the Fruit
Products Laboratory by Kenneth McLeod, it was found that the
texture of the fruit fondant could be greatly improved by adding
during the beating process a small amount of baking soda (sodium
bicarbonate). This reacts with the acid of the fruit to give carbonic
acid gas and results in ' ' puffing " or " raising ' ' of the candy, impart-
ing to it a fluffy texture which is held when the candy hardens (fig.
5, D). The proportion of the various ingredients can be varied con-
siderably, although the following proportions gave the best results
in our experiments :

Household Recipe

Semicommercial Formula

Sugar

1% cups

5 lbs.

Corn syrup

1/i cup

% lb.

Water

% cup

1 pint

Dried fruit, chopped or ground

(if fruit is moist, use less)

1 cup

2 lbs.

Chopped walnuts or almonds

V2 cup

iy2 pints

Baking soda

% teaspoon

1 tablespoon

Cook the sugar, corn syrup, and water to 242° F (medium soft
ball). Add the fruit and nuts. Beat until thick. Add the baking
soda and beat until light. Pour on an oiled pan or slab to cool and
harden. The candy is improved by chocolate dipping.

24 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [CiRC. 10

FRUIT CARAMELS

While the flavor of most fruits is considerably masked by that
of the caramel, we found that some fruits, particularly dried pears,
apricots, and figs, and the citrus fruit jam described on page 19, gave
excellent results when added to caramel candies.

Household Recipe Semicommercial Formula

Sugar

1 cup

2 lbs.

Chopped walnuts or almonds

14 cup

1/2 pint

Corn syrup

% cup

114 lbs.

Ground dried fruit

V2 cup

1 lb.

Butter or oleomargarine

1 teaspoon

2 oz.

Cream (whipping)

1 pint

2 quarts

Cook the sugar, corn syrup, and one-half of the cream to 238° F
(soft ball) ; then add one-half of remaining cream and cook to 242° F
(medium ball) ; add remaining cream, dried fruit, butter, and chopped
nuts, and cook to 248° F (firm ball). Pour into an oiled pan or
onto a slab to cool and harden.

FRUIT NOUGAT

Nougat is more difficult to prepare than the candies previously
discussed and considerable practise is usually necessary before
thoroughly satisfactory results are obtained. Unless properly pre-
pared it will either be soft and sticky or will be tough. Dried or
candied fruits are to be preferred to other fruit products for use in
nougat.

It was found necessary to considerably alter published recipes in
order to make the inclusion of an appreciable proportion of fruit
possible.

The ingredients are prepared in two separate lots and then mixed
after cooking.

Lot 1 Household Recipe Semicommercial Formula
Sugar % cup 1 lb.

Corn syrup 6 tablespoons % lb.

"Water % cup % pint

Egg whites 2 6

Cook the sugar, corn syrup, and water to 252° F (hard ball). Beat
the egg whites and add the boiling hot syrup. Beat together until
fairly stiff.

i92l^] Tjjg HOME PREPAtlATlON OF FRUIT CANDY 25

Lot 2 Household Recipe Semicommercial Formula
Sugar % cup V^ lbs.

Corn syrup 3 teaspoons l^ lb.

Water i^ cup i/4 pint

Cook to 280° F (brittle crack), and add to lot 1. Beat the two
syrups together until light and stiff. Then add :

Household Recipe Semicommercial Formula
Butter or oleomargarine (melted) 2 tablespoons 3 ozs.

Chopped walnuts or almonds % cup % pint

Chopped, dried or candied fruit % cup % lb.

Beat until well mixed and light. Pour on oiled paper or slab to
harden.

FRUIT MARSHMALLOWS

Marshmallow candy, because of its light texture, permits the
addition of rather a large proportion of fruit (fig. 5 A). There are
several good published marshmallow recipes, any one of which may
be substituted for the following, which was used successfully in our
experiments.

Household Recipe Sei

oaicommercial

Powdered or granulated gelatin

(best obtainable and free

from

objectionable flavor)

3 tablespoons

4 ozs.

Water, hot

% cup

1 pint

Corn syrup

iy2 cups

21/2 lbs.

Powdered sugar

11/2 cups

21/2 lbs.

Dried apricots, figs, prunes, or

pears chopped, or raisins

whole)

iy2 cups

3 lbs.

Dissolve the gelatin in the hot water. Cook the corn syrup to
250° F (hard ball). Beat into it the dissolved gelatin and powdered
sugar until the mixture is light. Flavor with vanilla. Then add the
dried fruit. Beat a short time and pour on oiled paper or a slab to
harden.

When the dried fruit is used in the amount recommended, the
marshmallow acts merely as a ''binder." Less fruit may be used if
desired. Fruit syrup may be used instead of dried fruit: % cup in
the household recipe and % pint in the semicommercial formula.
Fruit preserves finely ground may also be used in the same propor-
tions. Berry syrups prepared as directed on page 22 are particularly
desirable for use in marshmallows.

26

CALIFORNIA AGRICULTURAL EXTENSION SERVICE

[CiRC. 10

FRUIT BRITTLES

Chopped dried fruits or whole raisins can be added to brittle to
replace part or all of the nuts ordinarily used. The dried fruit must
be quite dry ; if very moist the candy will be sticky.

Household Recipe Semi

icomraercial Pormu

Sugar

1 cup

3 lbs.

Corn syrup

5 tablespoons

1 lb.

Water

V^ cup

% pint

Nuts (peanuts, almonds, or walnuts)

1/^ cup

11/^ pints

Chopped dried fruit (more may

be used if fruit is very dry)

14 cup

% lb.

Salt

^/4 teaspoon

IM: teaspoons

Baking soda

1/2 teaspoon

3 teaspoons

Vanilla extract

to flavor

to flavor

Butter

2^2 teaspoons

y^ lb.

Cook sugar, corn syrup, and water to 275° F (brittle crack). Add
the nuts and cook until the nuts are of a butter color. Remove from
the fire and add the butter. Mix well and add the fruit and salt.
Allow to stand about 1 minute. Add the soda and vanilla, stir in
quickly, and pour.

POPCORN-FRUIT CRISP?

Various combinations of dried fruits and popcorn were tested in
the preparation of popcorn-fruit crisp and in most cases satisfactory
results were obtained.

Household Recipe Semicommercial Formula
Sugar
Corn syrup
Water

Popcorn (popped)
Butter

Dried fruit chopped
Salt

Cook sugar, corn syrup, and water to 285° F (hard crack). Add
the butter, salt, and fruit, and stir. Add and stir in the popcorn.
More or less popcorn than that given in the recipe may be added to
suit.

1 cup

3 lbs.

1/2 cup

11/2 lbs.

Mi cup

1 pint

3 cups

4^2 quarts

iy2 teaspoons

3 tablespoons

M cup

% lb.

to flavor

to flavor

Suggested by Kenneth McLeod, a graduate student in Fruit Products.

1927] Tjjg HOME PREPARATION OF FRUIT CANDY 27

UNCOOKED FRUIT CANDIES

Several of the best recipes for uncooked fruit candies developed
in our experiments are given below :

Chocolate-dipped Dried Fruits. — Any variety of dried fruit may
be used. If the fruit is very dry and tough first parboil it in boiling
water for about one minute. Drain and allow to stand until the
surface is dry.

Dip in melted chocolate as directed on page 10. A more pleasing
candy is obtained if the fruit is stuffed w4th fondant before dipping
as shown in figure 5, C and E. Pit prunes and dates, and stuff them
with fondant ; place fondant between the halves of dried apricots,
pears, or peaches ; cut figs and fill with fondant as shown in figure 5 E.

Fruit Bars. — Any variety of dried fruit can be used in this candy.

1 cup of dried fruit.

% cup (or less) of walnuts or almonds.

Grind the fruit with the nut butter blade of a food chopper and
the nuts with the medium fine blade. Mix and pass through the
medium blade of the grinder. Sprinkle with a little salt as the
mixture is molded to the desired thickness (usually i^ inch) in an
oiled pan. Cut into pieces and dust wdth powdered sugar.

Shredded coconut may be used to replace all or part of the nuts.
If desired, the candy may be chocolate dipped as directed on page 10.
It is best when consumed fresh.

A little finely ground fresh orange peel, about two tablespoons,
may be added.

Cliocolate-dipped Fruit Bars. — Grind any variety of dried fruit
fine, mix it with enough powdered sugar to permit kneading; mold
it into pieces of suitable size and form ; and dip in chocolate as directed
on page 10.

^'Piiffed" Fruit Bars. — Candies prepared as in the foregoing
recipes are apt to be too dense in texture. They can be made of more
open texture or "puffed" as follows:

Warm finely ground dried fruit and nuts in a double boiler until
soft and pliable. To each cupful add about i/4 teaspoonful of baking
soda. Stir in thoroughly. Place in a layer about % inch deep on
an oiled pan to harden. Cut to suitable size and coat wdth powdered
sugar. Dip in chocolate if desired.

28

CALIFORNIA AGRICULTURAL EXTENSION SERVICE

[CiRC. 10

OTHER FRUIT CANDIES

A number of other fruit candies have been prepared, but most of
these are not suitable for household preparation. Fruit juices can
be used in taffy, jelly beans, gum drops, and Turkish paste. Some
forms of hard candy can be stuffed with ground dried fruits. Dried
fruits may be incorporated in pralines to replace part or all of the
pecan nuts generally used in this candy. Various homemade fruit
candies are illustrated in figure 5.

Fig. 5. — Homemade fruit candies. A. Divinity with fruit. Third piece, dried
fruit marshmallow. B. Dried pears, chocolate coated. C. Dried apricots with
fondant. D. Puffed fruit fondant, chocolate coated. E. Dried figs with fondant
filling. F. Assorted fruit candies.

PUBLICATIONS ON CANDY MAKING

Although very little has been published on the use of fruit m
candy, most cook books contain recipes for homemade candies without
fruit and commercial formulae for candies without fruit are given in
several books on candy making. The names of books containing
formulae and general directions for candy making will be sent on
request to the Fruit Products Laboratory, College of Agriculture,
University of California, Berkeley, California.

PUBLICATIONS AVAILABLE FOR FEEE DISTRIBUTION

No.

253. Irrigation and Soil Conditions in the
Sierra Nevada Foothills, California.

261. Melaxuma of the Walnut, "Juglans

regia."

262. Citrus Diseases of Florida and Cuba

Compared with Those of California.

263. Size Grades for Ripe Olives.

268. Growing and Grafting Olive Seedlings.
273. Preliminary Report on Kearney Vine-
yard Experimental Drain.

275. The Cultivation of Belladonna in

California.

276. The Pomegranate.

277. Sudan Grass.

278. Grain Sorghums.

279. Irrigation of Rice in California.
283. The Olive Insects of California.
294. Bean Culture in California.

304. A Study of the Effects of Freezes on

Citrus in California.
310. Plum Pollination.

312. Mariout Barley.

313. Pruning Young Deciduous Fruit

Trees.
319. Caprifigs and Caprification.

324. Storage of Perishable Fruit at Freez-

ing Temperatures.

325. Rice Irrigation Measurements and

Experiments in Sacramento Valley,

1914-1919.
328. Prune Growing in California.
331. Phylloxera-Resistant Stocks.
335. Cocoanut Meal as a Peed for Dairy

Cows and Other Livestock.

339. The Relative Cost of Making Logs

from Small and Large Timber.

340. Control of the Pocket Gopher in

California.

343. Cheese Pests and Their Control.

344. Cold Storage as an Aid to the Mar-

keting of Plums.

346. Almond Pollination.

347. The Control of Red Spiders in Decid-

uous Orchards.

348. Pruning Young Olive Trees.

349. A Study of Sidedraft and Tractor

Hitches.

350. Agriculture in Cut-over Redwood

Lands.

352. Further Experiments in Plum Pollina-

tion.

353. Bovine Infectious Abortion.

354. Results of Rice Experiments in 1922.

357. A Self-mixing Dusting Machine for

Applying Dry Insecticides and
Fungicides.

358. Black Measles, Water Berries, and

Related Vine Troubles.

361. Preliminary Yield Tables for Second

Growth Redwood.

362. Dust and the Tractor Engine.

363. The Pruning of Citrus Trees in Cali-

fornia.

364. Fungicidal Dusts for the Control of

Bunt.

365. Avocado Culture in California.

366. Turkish Tobacco Culture, Curing and

Marketing.

367. Methods of Harvesting and Irrigation

in Relation of MouMy Walnuts.

368. Bacterial Decomposition of Olives dur-

ing Pickling.

369. Comparison of Woods for Butter

Boxes.

BULLETINS
No.

370.
371.

372.

373.
374.

375.

376.

377.
379.
380.

381.

382.

383.

385.
386.

387.
388.

389.
390.

391.

392.
393.
394.

395.
396.

397.

398.
399.

400.
401.

402.
403.
404.
405.
406.
407.

408.
409.

410.
411.
412.

413.
414.

Browning of Yellow Newtown Apples.

The Relative Cost of Yarding Small
and Large Timber.

The Cost of Producing Market Milk and
Butterfat on 246 California Dairies.

Pear Pollination.

A Survey of Orchard Practices in the
Citrus Industry of Southern Cali-
fornia.

Results of Rice Experiments at Cor-
tena, 1923.

Sun-Drying and Dehydration of Wal-
nuts.

The Cold Storage of Pears.

Walnut Culture in California.

Growth of Eucalyptus in California
Plantations.

Growing and Handling Asparagus
Crowns.

Pumping for Drainage in the San
Joaquin Valley, California.

Monilia Blossom Blight (Brown Rot)
of Apricot.

Pollination of the Sweet Cherry.

Pruning Bearing Deciduous Fruit
Trees.

Fig Smut.

The Principles and Practice of Sun-
drying Fruit.

Berseem or Egyptian Clover.

Harvesting and Packing Grapes in
California.

Machines for Coating Seed Wheat with
Copper Carbonate Dust.

Fruit Juice Concentrates.

Crop Sequences at Davis.

Cereal Hay Production in California.
Feeding Trials with Cereal Hay.

Bark Diseases of Citrus Trees.

The Mat Bean (Phaseolus aconitifo-
lius).

Manufacture of Roquefort Type Cheese
from Goat's Milk.

Orchard Heating in California.

The Blackberry Mite, the Cause of
Redberry Disease of the Himalaya
Blackberry, and its Control.

The Utilization of Surplus Plums.

Cost of Work Horses on California
Farms.

The Codling Moth in Walnuts.

Farm-Accounting Associations.

The Dehydration of Prunes.

Citrus Culture in Central California.

Stationary Spray Plants in California.

Yield, Stand and Volume Tables for
White Fir in the California Pine
Region.

Alternaria Rot of Lemons.

The Digestibility of Certain Fruit By-
products as Determined for Rumi-
nants.

Factors Affecting the Quality of Fresh
Asparagus after it is Harvested.

Paradichlorobenzene as a Soil Fumi-
gant.

A Study of the Relative Values of Cer-
tain Root Crops and Salmon Oil as
Sources of Vitamin A for Poultry.

The California Poultry Industry; a
Statistical Study.

Planting and Thinning Distances for
Deciduous Fruit Trees.

No.

87. Alfalfa.
117. The Selection and Cost of a Small

Pumping Plant.
127. House Fumigation.
129. The Control of Citrus Insects.
136. Melilotus indica as a Green-Manure

Crop for California.
144. Oidium or Powdery Mildew of the

Vine.
157. Control of the Pear Scab.
160. Lettuce Growing in California.
164. Small Fruit Culture in California.
166. The County Farm Bureau.
170. Fertilizing California Soils for the

1918 Crop.
173. The Construction , of the Wood-Hoop

Silo.

178. The Packing of Apples in California.

179. Factors of Importance in Producing

Milk of Low Bacterial Count.
190. Agriculture Clubs in California.
199. Onion Growing in California.

202. County Organizations for Rural Fire

Control.

203. Peat as a Manure Substitute.

209. The Function of the Farm Bureau.

210. Suggestions to the Settler in California.
212. Salvaging Rain-Damaged Prunes.
215. Feeding Dairy Cows in California.
217. Methods for Marketing Vegetables in

California.
220, Unfermented Fruit Juices.
228. Vineyard Irrigation in Arid Climates.

230. Testing Milk, Cream, and Skim Milk

for Butterfat.

231. The Home Vineyard.

232. Harvesting and Handling California

Cherries for Eastern Shipment.

234. Winter Injury to Young Walnut Trees

during 1921-22.

235. Soil Analysis and Soil and Plant

Inter-relations.

236. The Common Hawks and Owls of

California from the Standpoint of
the Rancher.

237. Directions for the Tanning and Dress-

ing of Furs,

238. The Apricot in California.

239. Harvesting and Handling Apricots

and Plums for Eastern Shipment.

240. Harvesting and Handling Pears for

Eastern Shipment.

241. Harvesting and Handling Peaches for

Eastern Shipment.

243. Marmalade Juice and Jelly Juice from

Citrus Fruits.

244. Central Wire Bracing for Fruit Trees.

245. Vine Pruning Systems.

247. Colonization and Rural Development.

248. Some Common Errors in Vine Prun-

ing and Their Remedies.

249. Replacing Missing Vines.

250. Measurement of Irrigation Water on

the Farm.

252. Supports for Vines.

253. Vineyard Plans.

254. The Use of Artificial Light to Increase

Winter Egg Production.

CIRCULARS
No.
255.

256.
257,
258.
259.
261.
262,
263.
264.

265.
266,

267.

269.
270.
272.

273.

274,

276,

277,

278,
279.
281.

282.

283.
284.
285.
286.
287.
288.
289.
290.
291.

292.
293.
294.
295.

296.

298.

299.
300.
301.
302.
303,

304.
305.
306.

307.
308.

Leguminous Plants as Organic Fertil-
izer in California Agriculture.

The Control of Wild Morning Glory.

The Small-Seeded Horse Bean.

Thinning Deciduous Fruits.

Pear By-products.

Sewing Grain Sacks.

Cabbage Growing in California.

Tomato Production in California.

Preliminary Essentials to Bovine
Tuberculosis Control.

Plant Disease and Pest Control.

Analyzing the Citrus Orchard by
Means of Simple Tree Records.

The Tendency of Tractors to Rise in
Front; Causes and Remedies.

An Orchard Brush Burner.

A Farm Septic Tank.

California Farm Tenancy and Methods
of Leasing.

Saving the Gophered Citrus Tree.

Fusarium Wilt of Tomato and its Con-
trol by Means of Resistant Varieties.

Home Canning.

Head, Cane, and Cordon Pruning of
Vines.

Olive Pickling in Mediterranean Coun-
tries.

The Preparation and Refining of Olive
Oil in Southern Europe.

The Results of a Survey to Determine
the Cost of Producing Beef in Cali-
fornia.

Prevention of Insect Attack on Stored
Grain.

Fertilizing Citrus Trees in California.

The Almond in California.

Sweet Potato Production in California.

Milk Houses for California Dairies.

Potato Production in California.

Phylloxera Resistant Vineyards.

Oak Fungus in Orchard Trees.

The Tangier Pea.

Blackhead and Other Causes of Loss
of Turkeys in California.

Alkali Soils.

The Basis of Grape Standardization.

Propagation of Deciduous Fruits.

The Growing and Handling of Head
Lettuce in California.

Control of the California Ground
Squirrel.

The Possibilities and Limitations of
Cooperative Marketing,

Poultry Breeding Records.

Coccidiosis of Chickens,

Buckeye Poisoning of the Honey Bee.

The Sugar Beet in California.

A Promising Remedy for Black Measles
of the Vine.

Drainage on the Farm.

Liming the Soil.

A General Purpose Soil Auger and its
Use on the Farm.

American Foulbrood and its Control.

Cantaloupe Production in California.

The publications listed above may be had by addressing

College of Agriculture^

University of Californiay

Berkeley, California,

12m-3,'27