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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Marshmallow Fudge
2 cupfuls of brown sugar
2 ounces of chocolate
½ cupful of milk
1 tablespoonful of butter
½ pound of marsh mallows, or ½ pint of marsh
mallow whip
Put the milk, sugar, chocolate and butter into a
saucepan over the fire, stir until the sugar is
dissolved, and boil until the mixture forms a soft
ball when dropped into cold water. Put the marsh
mallows in the pan. Beat the fudge for a minute,
and pour it over the marsh mallows in the pan.
Turkish Delight
2 ½ pounds of cut loaf sugar
3 ½ cupfuls of water
8 ounces of starch
1 teaspoonful of rose or lemon extract
1 cupful of almonds
Put the sugar and water into a saucepan over the
fire and heat slowly until the sugar is dissolved,
bring to boiling point, boil five minutes, and add
the starch moistened in a very little cold water. Stir
and cook until this forms a thick paste when cooled,
then add the almonds that have been blanched and
dried and pour into slightly greased deep pans;
when cold, cut into squares or strips, dip each in
powdered sugar, and put aside between layers of
sugar or waxed paper in tin boxes. Tous-les-Mois is
preferable to any other form of starch; arrow-root,
however, will answer the purpose.
Panoche
2 pounds of brown sugar
1 cupful of pecan meats
1 cupful of milk
2 level tablespoonfuls of butter
Put the sugar, milk and butter over the fire, and stir
until the sugar is dissolved; remove the spoon, and
boil continuously until the mixture can be rolled
into a soft ball when dropped into cold water. Take
from the fire, add the pecan meats, and stir slowly
until the mixture begins to thicken, then pour
quickly into small cakes or into shallow patty pans.
Maple Panoche
Make precisely the same as ordinary panoche,
using either maple sugar or a teaspoonful of maple
flavoring.
Patience
1 ½ pounds of sugar
½ pint of milk
1 level tablespoonful of butter
1 pint of pecan meats
Put one cupful of the sugar into an iron saucepan,
and stir over the fire until it becomes liquid and
brown, take it from the fire, add two tablespoonfuls
of hot water and stir until the mixture again melts.
Add the milk, the remaining quantity of sugar, and
butter; return the kettle to the fire, stir and boil until
it forms a rather hard ball when dropped into cold
water. Add the nuts, take from the fire, stir until it
begins to grain, then pour hastily into small round
cakes, or into a shallow greased pan and when cold,
cut it into blocks or break into nuggets.
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