Evening Republican, Volume 18, Number 70, Rensselaer, Jasper County, 23 March 1914 — Fruit Candy. [ARTICLE]

Fruit Candy.

Fruit candies require no cooking and can be easily and qu|bkly made. It is best to use confectioners’ sugar, as this may be more easily molded. The sugar is moistened with various fruit juices to obtain various colors. The sugar should be separated into as many portions as there are colors and moistened with enough of the juice to enable one -to mpld easily. The mixture should then- be formed into little balls and rolled in granulated sugar. ' Grape juice makes a delicate laven-der-colored candy; orange juice a light yellow; cranberry and currant jellies —more or less diluted —different shades of brown are obtained by mixing cocoa with the sugar before adding moisture. Cream and white of egg make the white candles, and the yolk of egg makes a bright yellow. Any of these flavors may be used as a filling for dates. A layer of chopped nuts and raisins between two layers of candy is good.