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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Butterscotch
Five cupfuls sugar
Two-thirds cupful corn syrup
One cupful butter
Two cupfuls water
One teaspoonful lemon extract
Put the sugar, corn syrup, and water in the kettle, bring to the
boiling point, put in the thermometer, and cook to 300°. Turn down
the fire very low and add butter, stir until it is melted, and then
increase fire and bring it to a full boil. Turn it out on greased slab
or platter. This candy must be stirred continually after the butter is
added.
Five cupfuls sugar
Two-thirds cupful corn syrup
One cupful butter
Two cupfuls water
One teaspoonful lemon extract
Put the sugar, corn syrup, and water in the kettle, bring to the
boiling point, put in the thermometer, and cook to 300°. Turn down
the fire very low and add butter, stir until it is melted, and then
increase fire and bring it to a full boil. Turn it out on greased slab
or platter. This candy must be stirred continually after the butter is
added.
Soft Butterscotch
Make over the preceding recipe, but do not boil so hard. If one
desires to have it soft and tough, it should be boiled to 260°, and if
boiled to 280° it will be a medium between the real hard and soft.
Make over the preceding recipe, but do not boil so hard. If one
desires to have it soft and tough, it should be boiled to 260°, and if
boiled to 280° it will be a medium between the real hard and soft.
Ginger Butterscotch
Make over the butterscotch recipe, and when adding the butter, add
a heaping teaspoonful or more of ginger.
If you want it hard, cook it to 300°, or to only 260° if you prefer
having it soft.
Make over the butterscotch recipe, and when adding the butter, add
a heaping teaspoonful or more of ginger.
If you want it hard, cook it to 300°, or to only 260° if you prefer
having it soft.
Horehound Drops
Take two ounces of the dried herb and steep it in four cupfuls of
water. Boil it for ten minutes, strain, then add six cupfuls of brown
sugar, and boil to 305°. This candy cannot be tested successfully
without a thermometer unless one has had a great deal of
experience. When done, pour it upon the oiled marble or pan, and
as soon as it begins to harden, mark in squares or sticks.
With the thermometer no one can make a mistake on this; but
without it, it is very difficult to tell when it is done, as a hard ball
forms at 280°.
Take two ounces of the dried herb and steep it in four cupfuls of
water. Boil it for ten minutes, strain, then add six cupfuls of brown
sugar, and boil to 305°. This candy cannot be tested successfully
without a thermometer unless one has had a great deal of
experience. When done, pour it upon the oiled marble or pan, and
as soon as it begins to harden, mark in squares or sticks.
With the thermometer no one can make a mistake on this; but
without it, it is very difficult to tell when it is done, as a hard ball
forms at 280°.
Glacé Nuts and Fruits
Take five cupfuls of sugar, two cupfuls of water, one-fourth
teaspoonful of cream of tartar, and boil to 300°. Take it from the fire
and drop in a few Brazil, English walnut, filbert, pecan, or other nut
meats at a time, and immediately lift them out on waxed paper or on
marble slab. Candied nuts are very easily and quickly made, and
are very attractive. The nuts may be dipped singly or in clusters.
Figs, pitted and stuffed dates, raisins, candied cherries, sections of
seedless oranges, strawberries, and other similar fruits may be
dipped, but when juicy fruits are used, care must be exercised not to
break the skin.
Take five cupfuls of sugar, two cupfuls of water, one-fourth
teaspoonful of cream of tartar, and boil to 300°. Take it from the fire
and drop in a few Brazil, English walnut, filbert, pecan, or other nut
meats at a time, and immediately lift them out on waxed paper or on
marble slab. Candied nuts are very easily and quickly made, and
are very attractive. The nuts may be dipped singly or in clusters.
Figs, pitted and stuffed dates, raisins, candied cherries, sections of
seedless oranges, strawberries, and other similar fruits may be
dipped, but when juicy fruits are used, care must be exercised not to
break the skin.
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Check Out Our Newest Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links