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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Molasses Cream Drops
Knead a half-cup of fondant until soft and creamy, then
work into it a dozen almonds that have been chopped
rather fine; then make the Plain Molasses Taffy, pull it
until soft and light, divide it into halves, roll one-half
out into a cake about a half-inch thick; then roll out the
fondant, place it on top, then cover this with the
remainder of the taffy rolled as before, thus having a
layer of fondant between two layers of molasses taffy.
Press the layers firmly together, and cut into strips a
half-inch wide; then cut the strips into small drops, with
a pair of scissors.
These, if properly made, form one of the most
delicious of home-made candies.
If the taffy hardens too quickly, a tablespoonful of
glycerine may be added to it, while boiling.
Old-Fashioned Cream Candy
1 tablespoonful gum arabic water
1 pound granulated sugar
½ teaspoonful cream of tartar
1 cup water
Put all the ingredients into a granite saucepan, and stew
over the fire until the sugar is dissolved-no longer; then
with the sponge wipe down the sides of the saucepan,
then boil until it hardens when dropped into cold water.
It must be hard but not brittle. Then pour carefully on a
large greased platter or marble slab. When cool enough
to handle, pour over it a teaspoonful of the Nevada
Flavoring, roll the candy up, and pull continuously, the
same as Molasses Taffy, until the candy is perfectly
white. It may then be braided into large sticks, or may
be drawn out into rope-like pieces, and cut with the
scissors into lozenges. Then put it in an airtight box, and
stand aside for two hours, and it is ready for use.
Rose Cream Candy
Make precisely the same as Old-Fashioned Cream
Candy, adding a teaspoonful of the essence of rose, and
a few drops of cochineal to color it pink.
Orange Cream Candy
Make precisely the same as Old-Fashioned Cream
Candy, using the grated yellow rind of one orange, and
a teaspoonful of the extract of orange, instead of the
Nevada Flavoring.
Uncooked Cream Candy
Put the white of one egg, and an equal quantity of gum
arabic water, into a bowl; beat until thoroughly mixed;
add the favoring and then, gradually, about one and a
quarter pounds of confectioners' XXX sugar, The paste
must be stiff and elastic. More or a little less sugar may
be required, according to the size of the egg.
This cream may be used for any or all of the varieties
of candy given under "Fondant." In fact, it takes the
place of fondant as a foundation, but cannot be melted
to use as a covering.
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