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

                                  FUDGE
One pound of confectioner’s sugar, two pounds of brown sugar,
one cup of rich milk or cream, one-half cup of butter, one
tablespoonful of vanilla. Let all the ingredients, except the
vanilla, boil gently for about fifteen minutes. Add the vanilla
and beat hard until almost stiff - usually from ten to fifteen
minutes. Pour into a pan and when cool cut into squares. To
make chocolate fudge add from one-quarter to one-half a pound
of chocolate grated. The caramels should be smooth and creamy
and are very rich. The confectioners' sugar - one third of the
whole amount used - is a distinctive feature.

                        WELLESLEY FUDGE.
One cup of sugar, one cup of milk, butter size of an egg, four
heaping teaspoonfuls of cocoa, one teaspoonful of vanilla. Let
all come to a boil.

                     CRYSTALLIZED NUTS.
Boll one tablespoonful of butter and one large cupful of sugar in
three tablespoonfuls of water until it will candy on a spoon; mix
In the nuts, stir briskly (off the fire) till well coated, and place on
a buttered dish.

                        EVERTON TAFFY
Take three pounds of best brown sugar, and boll with one and
one-half pints of water, until the candy hardens in cold water.
Then add one-half pound of sweet-flavored, fresh butter, which
will soften the candy. Boll a few minutes until it again hardens,
and pour into trays. Flavor with lemon if desired.

         OLD FASHIONED MOLASSES CANDY
Into a kettle holding at least four times the amount of molasses
to be used pour the required quantity of Puerto Rico molasses.
Place over a slow fire and boil half an hour, stirring all the time
to keep the contents from running over and from burning, When
a little dropped in cold water becomes hard quickly, snaps apart
when hit, add a teaspoonful of soda, stir It in quickly, and pour
on to buttered tins to cool. When the candy is sufficiently cool to
handle rub the hands with butter to prevent the candy from
sticking to them, and pull it. The more the candy is worked the
lighter it will be in color. It can be worked almost white.

                          PEANUT BRITTLE
One pound of granulated sugar, stir until melted and turned a
little brown, Add peanuts, mix and turn into well greased pans.
Roll with a rolling pin that has been dusted with peanut flour or
dust from breaking peanuts. Everything must be done as
quickly as possible.

                      PEANUT BRITTLE No.2
Put two cups of granulated sugar in a hot pan and keep at back
of stove until melted. Then put in one cup of chopped peanuts.
Pour quickly on butter tins.