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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Hoarhound Taffy
Put a half-ounce of dried hoarhound leaves into one
gill (1/2 cup) of boiling water, cover and stand
aside for one hour, then strain and squeeze through
a cheese cloth. Put the extract thus obtained and one
pound of brown sugar in a granite saucepan, add, if
necessary, two or three tablespoonfuls of water, stir
until the sugar is dissolved, add a tablespoonful of
lemon juice or vinegar, and boil without stirring
until brittle when dropped in cold water. Pour into
greased, square pans, and when partly cold, mark
with a greased knife into tiny squares.
Almond Taffy Lozenges
Shell one pound of almonds, blanch them, put
them in the oven until dry and very slightly brown,
then chop them rather fine. Wash four ounces of
butter as directed in Everton Taffy, put it in a
granite saucepan and when melted add a pound of
brown sugar. Boil over a good fire until it is brittle
when dropped in cold water. From this moment
watch it most carefully and continue boiling until
you observe a slight scorched odor, then take it
instantly from the fire, add the almonds and turn
the mixture into greased shallow pans to cool.
When partly cold, mark into squares with a greased
knife, or they are much prettier if stamped into
round or oblong lozenges. A small, sharp, tin cutter
will answer for this purpose.
Peanuts may be used in the place of almonds.
Cocoanut Molasses Bars
Cut half a small cocoanut into very fine shavings;
you should have about a pint of these shavings.
Spread these shavings on tin dishes, and stand in a
warm place for one or two hours. Make the taffy
precisely the same as Everton Taffy, adding to the
sugar and butter, when you first put it over the fire,
one tablespoonful of glycerine. As soon as it
reaches the "crack" degree, add the cocoanut and
turn it on greased pans to cool. When cool, mark it
into bars.
This candy, if properly made, should be a little
soft. If upon first trial you find it too hard, it has
been boiled just a little too long.
Butterscotch
Put a half-pound of brown sugar, a gill (1/2 cup) of
water, and a tablespoonful of vinegar on to boil;
boil ten minutes, add two ounces of butter, and
continue boiling until brittle when dropped in cold
water. Turn into greased pans, and, when cold,
break into irregular pieces.
Walnut Molasses Candy
Make precisely the same as Plain Molasses Taffy.
When it reaches the "crack" degree, add as many
walnut kernels as you can possibly stir in. Pour into
greased pans and with the flat side of a half lemon
press it down evenly. When partly cold, cut into
bars.
Peanut Molasses Candy
Peanut Molasses Candy is made precisely the same
as Walnut Molasses Candy, substituting peanuts
for walnuts.
Cough Drops
Take two ounces of slippery elm bark, and break it
into small pieces, put it in a bowl, add two ounces
of flaxseed, and pour over a half-pint of water,
cover, and stand aside for one hour, stirring
occasionally, then strain through a fine sieve. Put
one and a half pounds of brown sugar into a granite
saucepan, add this mucilaginous water, stir over
the fire until the sugar is dissolved then boil for five
minutes, add two tablespoonfuls of lemon juice,
and boil until brittle when dropped in cold water.
Pour in greased, square tin pans, and, when partly
cold, cut into square lozenges.
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