candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Molasses Kisses
2 tablespoons butter
1/4 cup water
1 cup molasses
3 tablespoons honey
1 tablespoon corn syrup
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° or 256° F. 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.
Molasses Candy Bars
Follow directions for Molasses Kisses, cooking to 256° F. Pull as
long a time as possible, then cut in bars, and wrap in wax paper.
Velvet Molasses Kisses
1/2 cup molasses
1 1/2 cups sugar
1/2 cup water
1 1/2 tablespoon vinegar
1/4 teaspoon cream of tartar
4 tablespoons butter
1/8 teaspoon soda
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. 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.
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