candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Vinegar Candy
2 tablespoons butter
2 cups sugar
1 cup vinegar
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.,
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.
After Dinner Mints
2 cups sugar
2/3 cup boiling water
1/4 teaspoon cream of tartar
1 teaspoon vinegar
Few drops oil of peppermint
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., 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
powdered 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.
Peppermint Stick Candy
2 cups sugar
1/4 cup corn syrup
1/2 cup water
Put sugar, corn syrup, and water in saucepan, stir until sugar is
dissolved, bring to boiling point, and boil without stirring to 310° F.,
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.
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