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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Caramels
Four cupfuls sugar
Three cupfuls corn syrup
Two cupfuls condensed milk
Two cupfuls water
One tablespoonful vanilla
Put the sugar, syrup, and one half the milk and water into the kettle
and boil to a very soft wax when dropped in cold water, or to 236°
by the thermometer. (It must be stirred constantly while cooking.)
When it reaches this stage, pour in the remainder of the milk and
water and cook to 242°, or until it forms a firm ball in cold water,
then turn it out on a well-oiled slab or platter. When it is nearly
cold, cut in inch squares.
Each caramel must be wrapped separately in waxed paper. If put
together in a dish without being wrapped, they will run together.
Four cupfuls sugar
Three cupfuls corn syrup
Two cupfuls condensed milk
Two cupfuls water
One tablespoonful vanilla
Put the sugar, syrup, and one half the milk and water into the kettle
and boil to a very soft wax when dropped in cold water, or to 236°
by the thermometer. (It must be stirred constantly while cooking.)
When it reaches this stage, pour in the remainder of the milk and
water and cook to 242°, or until it forms a firm ball in cold water,
then turn it out on a well-oiled slab or platter. When it is nearly
cold, cut in inch squares.
Each caramel must be wrapped separately in waxed paper. If put
together in a dish without being wrapped, they will run together.
Chocolate or Nut Caramels
Make over the preceding recipe. Add the chocolate or nuts just a
minute or two before removing it from the stove.
Make over the preceding recipe. Add the chocolate or nuts just a
minute or two before removing it from the stove.
Imitation Maple Caramels
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple
flavoring.
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple
flavoring.
Imitation Maple Caramels
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple
flavoring.
Use the preceding caramel recipe, and just before turning the
caramel on the slab, flavor it with one tablespoonful of maple
flavoring.
Coffee Caramels
Use the caramel recipe, and substitute one cupful of strong coffee for
one of the cupfuls of milk.
Use the caramel recipe, and substitute one cupful of strong coffee for
one of the cupfuls of milk.
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Title:
The Candy Cookbook by
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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
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