candymaking.net
Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
|
Fruit Caramels
½ pound of dates
½ pound of steamed figs
¼ pound of blanched almonds
½ pound of pecan meats
2 tablespoonfuls of orange juice
Stone the dates and put all the ingredients except the
orange juice through the meat chopper, add the
orange juice and mix thoroughly. Dust the baking
board slightly with powdered sugar and roll the
mixture into a sheet an eighth of an inch thick. Dip a
sharp knife into hot water, cut the mixture into
caramels, and stand them on a platter in the
refrigerator. They keep nicely between layers of
waxed paper in a tin box, or each caramel may be
rolled in waxed paper. These caramels are to be
recommended in the place of candy for children. This
mixture may also be used for stuffing dates, figs,
candied cherries, or soaked prunes.
Chocolate Chips
1 pound of granulated sugar
1 cupful of water
1 saltspoonful of cream of tartar
Put the ingredients into a saucepan over the fire,
and stir until the sugar is dissolved. Wipe down the
sides of the pan to remove the crystals, and boil,
without stirring, until the syrup is very brittle when
dropped into cold water; take from the fire, and turn
the mixture onto a greased marble slab. When cool,
not hard, fold in the edges and roll quickly into a
large, very thin sheet; dip a sharp knife into hot water
and cut at once into strips one inch wide and two
inches long. Dip in chocolate fondant or in melted
chocolate.
Another very nice sweet may be made by dipping
oyster crackers in chocolate fondant.
Salt Water Taffy, No. 1
1 pound of granulated sugar
½ cupful of water
A saltspoonful of cream of tartar
1 tablespoonful of vinegar
1 tablespoonful of butter
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, and add the cream of tartar, butter
and vinegar; boil until the mixture forms a rather hard
ball when dropped in cold water; turn the mixture on
a greased platter or marble slab, and when cool
enough to handle pull until white and glossy.
Vanilla, wintergreen or cinnamon may be added just
before the pulling. At last pull out into long, thin
strips, and cut into bits with a pair of sharp scissors.
Salt Water Taffy, No. 2
1 pound of granulated sugar
4 tablespoonfuls of vinegar
4 tablespoonfuls of water
2 level tablespoonfuls of butter
Put the butter into a kettle over the fire; when melted
add all the other ingredients, stir until the sugar is
dissolved, and finish according to the preceding
recipe.
Sea Foam
1 pound of granulated sugar
½ cupful of water
The whites of two eggs
A cupful of pecan meats
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 and boil until the syrup will form a
soft ball when dropped into cold water; pour this
while hot into the well-beaten whites of the eggs,
beating all the time. Just as soon as the mixture
begins to thicken, add the pecan nuts, mix and drop
quickly on oiled paper.
Maple Sea Foam
This is made precisely the same as plain Sea Foam,
using either maple sugar or a teaspoonful of maple
flavoring to the plain Sea Foam.
Copyright © 2006 candymaking.net