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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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UNPULLED CANDIES:
BUTTERSCOTCH AND CARAMELS
Butterscotch (No.1)
Put two cups of sugar into a clean agate saucepan with a cup of cold
water and two tablespoons of vinegar. Stir until well mixed; bring to
a boil and cook for ten minutes. Add four tablespoons of butter to
the sirup and boil until a little dropped from a spoon in cold water
hardens at once. Have ready a large clean tin, greased with butter,
pour the candy into this and set aside to cool. When it begins to form
cut into squares with a buttered knife. Leave it in the pan until cold
and brittle, and then put away in a jar or in a box lined with waxed
paper. Keep the box in a cool, dry place.
Butterscotch (No.2)
Boil together a cup of brown sugar, a half cup of water, and two cups
of molasses until it reaches the soft-ball stage. Add then half a cup of
butter, cook ten minutes longer, and pour into shallow pans to cool.
Mark into squares with a greased knife and let it become perfectly
cold before eating it. Should the molasses make it too stringy for
your taste, use equal parts of this and the sugar.
Chocolate Caramels (No.1)
Bring to a boil four cups of granulated sugar, half a pint of milk,
quarter of a pound of butter, quarter of a pound of chocolate. Cook
until a little hardens when dropped into cold water; flavor with two
teaspoons extract of vanilla, take at once from the fire, turn into
buttered tins; mark into squares with a knife as soon as the sirup
cools, and leave in the pan until entirely cold.
Chocolate Caramels (No.2)
Mix in a saucepan two cups of brown sugar, half a cup each of
molasses (not sirup) and cream, half a cake of unsweetened
chocolate, and four tablespoons of butter. Bring to a boil slowly,
taking care the sugar does not scorch before it is entirely melted,
cook steadily until a little of the candy is brittle if dropped in cold
water, add two teaspoons vanilla, turn into a greased pan, and cut
into squares as soon as it is cool.
Chocolate Caramels (No.3)
Mix one cup of molasses with a quarter cup of water and a half cup
of granulated sugar. Stir over the fire until the sugar is dissolved;
put in two ounces of unsweetened chocolate and two tablespoons of
butter, and cook until the chocolate melts; then cook without stirring
for fifteen minutes. Test a little of the candy in a cup of cold water. If
it forms a soft ball between the fingers it is ready to be taken from
the fire; if not, continue the low, steady boil, watching carefully that
the candy does not scorch, until the soft-ball stage is reached. Flavor
with a teaspoon of vanilla and take from the fire. Pour into buttered
pans and proceed as already directed in caramel recipes.
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