CANDIES
Reading edition
CREAM CANDY
2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract
Add a little water to moisten sugar; boil with vinegar and cream of tartar without stirring, until brittle when tried in cold water. Add lemon; turn out quickly on buttered plates. When cool enough to handle, pull until white, and cut into pieces.
BUTTER SCOTCH
2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.
BUTTER TAFFY
3 cups brown sugar
½ cup molasses
¼ cup water
¼ cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break into pieces.
PEANUT BRITTLE
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale yellow, and clear, add nuts and pour quickly on greased tin. When cold break into pieces.
CHOCOLATE CARAMELS
2 cups molasses
1 cup brown sugar
1 cup cream or milk
¼ pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Put all ingredients but vanilla into kettle. Boil until it hardens when tested in cold water; add vanilla and turn into large flat greased tins. When nearly cold, cut into small squares.
CREAMED NUTS
2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.
Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
CANDIED POPCORN
1½ cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long thread; pour this on popcorn and if desired shape into balls. Candied nuts may be prepared in the same way.
PULLED MOLASSES CANDY
1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
½ teaspoon cream of tartar
3 tablespoons butter
½ teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when boiling add cream of tartar and boil until very brittle when tested in cold water; add butter and soda and pour on buttered platter. When cool enough to handle, butter hands and pull until light brown. Cut with scissors into small pieces.
FUDGE
3 cups sugar
1 cup milk or cream
1 tablespoon butter
2 ounces unsweetened chocolate or 6 tablespoons cocoa
1 teaspoon vanilla extract
Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; take from fire, add butter and vanilla, cool and stir until creamy. Pour on buttered plates and cut into squares.
PENUCHE
2 cups light brown sugar
⅓ cup milk or cream
1 tablespoon butter
¾ cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; stir until creamy and pour into greased tins.
COCOA CREAM CANDY
4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
½ teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up ½ teaspoon of mixture and roll. Dust a plate with sugar, and roll balls in finely chopped nuts and allow to dry for about 2 hours.
COCOANUT CREAM CANDY
1 tablespoon butter
¾ cup milk
2 cups sugar
½ cup grated fresh cocoanut
½ teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.
For Chocolate Cocoanut Cream Candy add 1½ ounces unsweetened chocolate or 4 tablespoons cocoa before boiling.
HICKORY NUT CANDY
2 cups sugar
½ cup water
1 teaspoon lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water without stirring until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into flat buttered tin; when cold cut into squares.
SALTED ALMONDS
Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated oil or butter on top of stove or in oven. Take from fire when very light brown, as they continue to color after removing from fire. Drain well on brown paper and sprinkle with salt.
STUFFED PRUNES OR DATES
Wash, dry and stone fruit; fill with a half marshmallow or blanched almond or chopped nuts and raisins and roll in sugar.