Candy Making; Vintage Candy Recipes

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Candy Recipes From "Grand Union Cookbook"
Complied by Margaret Comptom - 1902

                          BUTTER SCOTCH
     One-half cup of vinegar, one cup of sugar, one small piece of
butter. Mix and boil one-half hour.

                  CHOCOLATE CARAMELS
One cup of molasses, one cup of sugar, one cup of milk. Mix
together and boil until candied. Add one cup of unsweetened
chocolate and a small lump of butter. Grate the chocolate and
boll a few minutes. Pour into large flat tins, well buttered. When
nearly cold cut into small squares.

                CHOCOLATE CARAMELS, No.2
Two pounds of brown sugar, one-quarter of chocolate,
unsweetened, one cup of sweet milk, tablespoonful of butter.
Grate the chocolate and mix it with the milk. Cream the butter
and sugar together. Pour the chocolate and milk upon
it. Beat well together and boil one-halt hour. Turn into well
buttered tins and cut into squares when nearly cold.

                     COCOANUT CANDY
Mix one and a half pound of confectioners' sugar with the milk
of one cocoanut. Put it over the fire and let it reach boiling point
very slowly. Boil five minutes. Add the cocoanut grated and boll
ten minutes longer,stirring constantly to prevent it from burning.
Pour it on buttered plates and cut into rounds with a biscuit
cutter or strips as preferred. These candies take two days to
harden.

                           FRUIT BARS
Cut half a pound of figs into small pieces, add some fine cut
dates and candied pineapple, cherries and walnuts sufficient to
make one pound in all. Butter a tin pan one inch deep, about six
inches long and four inches wide; put two pounds of granulated
sugar in a saucepan, add half pint water, stir until sugar is
somewhat dissolved; then place the saucepan over the fire and
boll to a crackle-that is, when you pour a little of the boiling
sugar into ice water and in taking it up it will crack or break like
glass; put a thin layer of fruit in the buttered pan, pour over a
little of the sugar, then put in the remaining fruit, pour over all
the sugar and let stand till nearly cold; then cut it with a sharp
knife into bars. It is best to hold the knife over the candy, then
strike it with a hammer until the knife goes through.