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Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Supplement
Mint Tablets, No. 1
1 pound of sugar
½ cupful of water
3 drops oil of peppermint
Put the sugar and water into a saucepan over the fire, and
stir until the sugar is dissolved. Wipe down the sides of
the pan, remove the spoon, and boil continuously until
the mixture will form a very soft ball in cold water. This
will take about eight minutes. Take from the fire, add the
oil of peppermint, or a teaspoonful of good peppermint
extract; stir rapidly until the mixture begins to granulate
or looks grayish; pour quickly into slightly greased tiny
tin patty pans. These pans are about the size of a silver
half dollar, and can be purchased at any house-furnishing
store.
Mint Tablets, No. 2
1 gill (1/2 cupful) of water
½ pound of X sugar
1 pound of granulated sugar
1 teaspoonful of peppermint extract
Mix all the ingredients together, and stir for ten minutes
with a wooden spoon; put one third of the mixture into an
aluminum or iron pan. If you use a granite pan, be careful
not to put it over too hot a fire. Stand the saucepan over
the fire, stir continually until it boils, take from the fire
and stir in quickly two level tablespoonfuls of extra sifted
powdered sugar. Have ready large sheets of paper
slightly oiled. Take an ordinary skewer, put it to the lip of
the pan, resting the joint of the skewer against the paper,
simply to act as a guide. Pour quickly into small even
portions about the size of a silver quarter. Then melt
down another third, and then finish the remaining
quantity. You cannot moisten the whole quantity at one
time; it will harden before you can pour it into shape.
Chocolate Tablets
¼ pound of chocolate
1 pound of sugar
1 level tablespoonful of butter
1 ½ cupfuls of milk
1 teaspoonful vanilla
Grate the chocolate, put it with all the other ingredients
into a saucepan, and stir slowly over the fire until the
mixture boils; remove the spoon, and boil slowly until it
forms a soft ball when dropped into ice water. Add
vanilla, stir a moment and drop on oiled paper.
Fudge
1 pound of sugar
1 cupful of milk
A level tablespoonful of butter
¼ pound of chocolate
Put the sugar, cream and grated chocolate over the fire,
and stir until the sugar is melted; as soon as the mixture
begins to boil, stir vigorously all over the bottom of the
pan; boil three minutes, add the butter, and stir until it
becomes the proper consistency when a small quantity is
cooled in a saucer. Pour into a greased shallow pan to
cool.
Maple Sugar Fudge
1 pound of maple sugar
½ cupful of milk
2 ounces (squares) of chocolates
1 level tablespoonful of butter
1 cupful of walnut meats
Put the sugar, milk, chocolate and butter into a saucepan
over the fire, stir and cook for about ten minutes. Test it
by dropping a little into cold water. When it forms a soft
ball, take it from the fire, add a teaspoonful of vanilla and
the walnut meats, chopped fine; stir just a minute and
pour into shallow greased pans. When cold cut into
squares. To be right this should be a little sugary.
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