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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Molasses Candy
3 tablespoons butter
2 cups Porto Rico molasses
2/3 cup sugar
1 tablespoon vinegar
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. 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.
Daddy's Molasses Candy
1 cup molasses
1/2 cup sugar
3/4 teaspoon soda
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., 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.
Stretched Molasses Candy
1/3 cup butter
2/3 cup molasses
1 1/3 cup sugar
1 cup water
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.
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