The Candy Cookbook (8 page)

Melt butter in saucepan or iron kettle, add molasses and sugar, and stir until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water, or to 256°F (124.4°C). During the last part of the cooking candy should be stirred constantly. Add vinegar just before taking from fire. Pour on buttered marble slab or agate tray, and when cool enough to handle, pull until porous and light colored, using tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces, using large scissors or a sharp knife. Wrap in wax paper.

Put molasses and sugar in saucepan or iron kettle. Stir until dissolved, and boil without stirring over a moderate fire, brushing inside edge of saucepan with butter to prevent boiling over. Cook to 256°F (124.4°C), or until mixture spins fine threads when dripped slowly from tip of spoon.

Put three tablespoons of candy into a buttered dish, and keep in a warm place for coloring. Add soda to remaining candy, stir, and turn into buttered pan or on to buttered slab. When cool enough to handle, pull as quickly and as long as possible. When very light, lay upon it the unpulled candy, and pull out together in one long strip. Cut in small pieces, and roll in confectioners’ sugar. If candy is not to be eaten at once, wrap each piece in waxed paper.

Put butter in saucepan or iron kettle, and when melted add sugar, molasses, and water. Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep in shape when tried in cold water. Turn on a buttered marble slab or agate tray, and as mixture cools around sides fold toward center. When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces with large scissors or a sharp knife, and arrange on slightly buttered plates, or wrap in wax paper. A few drops oil of peppermint, clove, or cinnamon may be added during the stretching.

Put ingredients in saucepan or iron kettle, stir until butter melts and sugar dissolves, and boil until it forms a hard ball in cold water, or to 254°F (123.3°C) or 256°F (124.4°C). Pour gently on buttered marble slab or large tray. When cool enough to handle, pull until light colored. If using the hook, twist each time as it falls from the hook. Use flour on the hands if candy sticks. Roll, cut in pieces, and wrap in wax paper.

Follow directions for Molasses Kisses, cooking to 256°F (124.4°C). Pull as long a time as possible, then cut in bars, and wrap in wax paper.

Put molasses, sugar, water, and vinegar in saucepan or iron kettle, stir until it boils, and add cream of tartar. Boil until mixture becomes brittle when tried in cold water, or to 256°F (124.4°C).

Stir constantly during last part of cooking. When nearly done,
add butter and soda. Pour on buttered marble slab or agate tray, and when cool pull until light colored. While pulling, flavor with one teaspoon vanilla, or half a teaspoon of lemon extract, or a few drops oil of peppermint or wintergreen. Cut in pieces with scissors, and wrap in wax paper.

Melt the butter in saucepan, add sugar, corn syrup, and water, and stir until sugar is dissolved, bring to boiling point, and boil without stirring to 260°F (126.6°C), or until it forms a hard ball when tried in cold water. Pour on a marble slab or white agate tray which has been slightly moistened by being wiped over with a piece of damp cheesecloth. Fold edges over into the center before they have time to get hard; by doing this the candy will be kept soft, but in doing it the candy must be disturbed as little as possible, as any tendency toward stirring it may cause it to sugar, and then it cannot be pulled. As soon as candy is cool enough to handle, knead it until firm, add flavor, then pull it over a hook until it is white. Cut with scissors into bars, and wrap in waxed paper.

Put brown sugar, corn syrup, butter, and water in saucepan or iron kettle, and boil, stirring occasionally, to 256°F (124.4°C), or until it forms a hard ball when tried in cold water. Add salt and glycerine, pour on greased marble slab or agate tray, and when cool enough to handle, pull until light colored. Add vanilla while pulling. Pull out in round sticks the size of kisses, cut in small pieces with scissors, and wrap in waxed paper.

Mix sugar and cornstarch, put in saucepan, add corn syrup, butter, and water. Stir until boiling point is reached, and boil to 256°F (124.4°C), or until it forms a firm ball when tried in cold water. Add salt, pour on greased slab or agate tray, and when cool enough to handle, pull until light colored. Divide in separate portions, and color and flavor each portion as desired, while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow, or orange color paste.

To make red striped kisses have one portion of candy colored bright red and kept warm near the oven. Lay the large piece of pulled
taffy on the slab; on the upper side lay two or three parallel strips of red taffy; turn the piece over and lay two or three red strips on that side. Pull out until one and one half inches wide and three fourths inch thick. Cut in pieces with scissors, and wrap in wax paper.

Put sugar, water, cream of tartar, and vinegar in a saucepan, and mix ingredients thoroughly.

Bring to the boiling point, and boil without stirring to 265°F (124.4°C), or until mixture will become brittle when tried in cold water. Pour on an oiled marble slab, or large white agate tray, and leave undisturbed until cool enough to handle easily. Lift candy, avoiding any movement that is like a stirring motion, as stirring may cause candy to sugar, and pull, doubling candy over evenly and pulling out as long as possible, keeping the grain all one way. Add flavoring during the pulling. When candy is too stiff to pull longer, stretch out into a long rope, half an inch in diameter, and cut with scissors into small pieces. Put immediately into a bowl of confectioners’ sugar (icing sugar), stir until well coated, and when dry put into a glass jar, cover, and let stand several days in a warm place, when candies should become tender and sugary.

Candy may be divided into several portions, and one portion colored pink and flavored with wintergreen; another portion may be colored green and flavored with almond and vanilla; another portion may be colored yellow and flavored with lemon or orange.

Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 310°F (154.4°C), or until it begins to discolor on edge of saucepan.

Pour out on oiled marble slab or platter, cut off a small portion, color red, and keep in a warm place. Pull remaining candy as soon as it can be handled, flavoring with a few drops of oil of peppermint. Pull out into a long strip, and flatten it. Pull the red piece out to the same length, and lay on top. Pull quickly, holding over the stove, or in front of oven, into thin strips, and twist so the strip will be spiral. Keep rolling and twisting until cold, then cut with scissors, or break in short lengths.

Put butter in iron kettle or saucepan; when melted, add sugar and vinegar. Stir until sugar is dissolved, wash down crystals from sides of saucepan with butter brush dipped in cold water; boil to 256°F (124.4°C), or until mixture will become brittle when tried in cold water. Turn on buttered platter or marble slab. When cool, pull until very white, and cut in small pieces with scissors or a sharp knife.

Put sugar and water in saucepan, stir until dissolved, add coloring if desired, cover, and boil 3 minutes. Remove cover, add cream of tartar, and boil to 300°F (148.9°C), or until it just begins to change color. Add few drops of flavoring – peppermint, lemon, or orange extract – and drop at once on tin sheet from tip of spoon, in portions the size of a silver half dollar. Store in a tight glass jar.

Prepare candy as directed in Barley Sugar Drops. Pour on tin sheet in strips four inches long and three fourths inch wide. Take up one at a time, twist, and place in covered glass jars.

Put sugar, vinegar, butter, and water in saucepan. Stir until ingredients are mixed, bring to boiling point, and boil without stirring to 290°F (143.3°C), or until candy becomes brittle when tried in cold water. Add vanilla, remove from fire, pour into a buttered pan, cool slightly, and mark in squares.

Put ingredients, except vanilla, in saucepan, and boil to 288°F (142.2°C), or until it cracks when tried in cold water. Add vanilla, turn into buttered tin, cool slightly, and mark in squares.

Dip marshmallows (whole or cut in halves) in Butterscotch I or II, while it is still soft. Take up with two-tined fork, and put on buttered marble slab or tin sheet.

Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling point, and boil to 280°F (137.8°C), or until it cracks in cold water.

Add butter and salt, and boil to 290°F (143.3°C), or until it reaches the hard crack when tried in cold water. Remove from fire, flavor with oil of lemon, and pour out between bars on slightly moistened slab, mark in squares, and break up when cold.

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, and boil to 270°F (126.6°C), or until it is brittle when tried in cold water. Add butter and molasses, and cook to 280°F (137.7°C), or until it cracks in cold water, stirring to prevent burning. While stirring, move the spoon over every part of the bottom of the kettle. Be careful not to stir in just one spot, thus allowing the candy to burn on the other side of the saucepan. Remove from fire, add salt, flavor with oil of lemon, and drop from tip of spoon on oiled marble slab or tin sheet in wafers the size of a quarter of a dollar.

Put all the ingredients, except the flavoring, in a saucepan, stir until mixed, bring to boiling point, and boil until mixture is just stiff enough to keep its shape when a little is dropped into cold water. If it can be lifted from the water and remain in a ball when shaped with the fingers, it is done. Remove from fire, add flavoring, pour into a buttered pan, and when cool, shape into small balls, and roll in confectioners’ sugar. The candy when removed from the fire may be dropped from the tip of a spoon on an oiled marble slab or tray, into wafers the size of a quarter of a dollar. These should be loosened with a thin-bladed knife before they have time to get hard.

Follow recipe for making Cream Butterscotch Balls. When candy is removed from fire, add half a cup of walnut or pecan nut meats cut in small pieces, and proceed as in Cream Butterscotch Balls.

Heat sugar, butter, and vinegar or lemon juice over a moderate fire, stir till the sugar dissolves, then boil without stirring to 270°F (126.6°C), or until syrup forms a hard ball when tried in cold water. Pour carefully around and over the nuts which have been arranged in rows in buttered or oiled pans. When cold, cut in squares, leaving one nut in the center of each square.

Put water and horehound, which may be procured of a druggist in one-ounce packages, in a saucepan and simmer half an hour. Strain through double cheesecloth; there should be half a cup of liquid. To liquid add sugar and corn syrup, and stir until mixture boils. Wash down crystals from sides of saucepan with a butter brush dipped in cold water, and boil to 295°F (126.6°C), or until it is very brittle when tried in cold water. Remove at once from the fire, and pour into buttered pan one fourth inch thick, or pour between candy bars.

As soon as it cools a little, loosen it from the pan, and mark in small squares. Go over the marks with a knife until candy is cold, then break with the hands.

Pack in airtight jar, and keep in a cool place, or wrap in wax paper.

Put two cups of sugar and half a cup of water in saucepan, stir until dissolved, bring to boiling point, put in the blanched almonds, and stir and boil to 300°F (148.9°C), or until there is a cracking sound, and candy begins to discolor.

Remove almonds from syrup to a buttered cake cooler. Put the remaining cup of sugar and half a cup of water in a clean saucepan, stir, and bring to boiling point; add the almonds, and stir and boil until almonds are well coated with sugar. Again drain on cake cooler, and if coating is not sufficiently thick, repeat the process again.

Put sugar in an iron frying pan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble slab. Fold mixture with a broad-bladed knife as it spreads, keeping it constantly in motion. Divide in four parts, and as soon as cool enough to handle, shape in long rolls about one third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.

These pieces may be dipped in melted confectioners’ chocolate.

Drop Almond Nougat mixture from the tip of a spoon on an oiled marble slab as soon as taken from fire. These drops have a rough surface. When cold, dip in melted confectioners’ chocolate, if desired.

Shell, remove skins, and finely chop peanuts. Sprinkle with one fourth teaspoon salt. Put sugar in hot iron frying pan, place on range, and stir constantly with wooden spoon until melted to a syrup, taking care to keep sugar from sides of pan. Add nut meats, pour at once into a warm buttered tin, or on marble slab, and mark in small squares. If sugar is not removed from range as soon as melted, it will quickly burn.

Cover the bottom of a buttered shallow pan with one and one third cups nut meats (sweet chestnut, English walnuts, or almonds) cut in quarters. Pour over two cups sugar, melted as for Peanut Nougat. Mark in bars.

Use peanuts or any other nuts desired, sprinkle with salt, and place in oven to become hot. Put sugar, corn syrup, and water in saucepan, stir until it begins to boil, wash down sides of saucepan with a wet butter brush, and cook to 295°F (146.1°C), or until mixture is very brittle when tried in cold water. Add butter, extract, and nuts, and turn into a buttered pan or tray. As soon as it can be handled, turn the mass over, and pull and stretch it out as thin as possible. Break in irregular pieces. In damp weather keep in covered jar that it may not become sticky.

Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it cools it must be cut in pieces one inch long and three eighths of an inch wide, with a sharp knife. If it gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.

Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil 3 minutes. Remove cover, and boil to 275°F (135°C). Add butter and peanuts, and stir constantly about 10 minutes, or until peanuts are cooked. Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten and break in pieces.

Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when tried in cold water. Add peanuts and soda, mix thoroughly, pour into buttered pan, and crease in squares.

Put sugar, water, and orange rind in saucepan. Stir until boiling point is reached, then add cream of tartar, and boil without stirring to 290°F (143.3°C), or until it will snap when tried in cold water. Add coconut and salt. Mix thoroughly, shape in small cones, and place on wax paper to dry.