candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Peanut Brittle II
2 tablespoons butter
1 1/2 cups sugar
1/2 cup corn syrup
1/2 cup molasses
1/2 cup water
1 cup shelled peanuts
1/4 teaspoon soda
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.
Cocoanut Cones
2 cups sugar
1/2 cup water
Grated rind one fourth orange
Few grains cream of tartar
2 cups chopped cocoanut
Few grains salt
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., or until it will snap when tried in cold water. Add
cocoanut and salt. Mix thoroughly, shape in small cones, and place
on wax paper to dry.
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