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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Maple Caramels (No.1)
Crush two pounds of maple sugar into coarse fragments, put it
over the fire in a quart of rich milk, and cook steadily, watching
carefully that the milk does not scorch, until the candy hardens
when dropped into cold water. Turn into greased pans; when
cold, cut into squares with a buttered knife.
Maple Caramels (No.2)
Crush a pound of maple sugar as fine as you can; have ready a
pint of hot milk in a saucepan, and stir the sugar in this until
melted. Bring to a hard boil and keep stirring until the sirup
reaches the soft-ball stage; then put in a tablespoon of butter and
cook a while longer. When a little, dropped in cold water, is
brittle, pour the sugar into greased pans and mark into squares
when cool.
Maple-Nut Caramels
Make maple caramels by either of the preceding recipes. Have
ready a cup of nut meats of any kind, carefully freed from bits of
shell and broken into small pieces. Two minutes before taking
the candy from the fire stir in the nut meats, and as soon as the
candy returns to the boil pour it out into buttered pans and cut
into squares when it begins to harden.
Nut Caramels
Follow the recipe for chocolate, coffee, or vanilla caramels and
when almost done, just before adding the flavoring, put a cup of
kernels into the sirup. Hickory and pecan nuts should be broken
into quarters, English walnuts and black walnuts divided into
even smaller pieces, filberts or hazel nuts, almonds and Brazil
nuts sliced.
Opera Caramels
Put with two cups of granulated sugar enough milk to dissolve
it and add a quarter teaspoon of cream of tartar; heat over a slow
fire and stir constantly while it boils until it reaches the soft-ball
stage. Turn it out then into a shallow greased pan and when cool
enough to be almost formed stir it and work it with greased
fingers until you have a mass of a consistency like dough. Lay it
then on a pastry board, which you have sprinkled with sugar,
roll it out with a rolling pin into a sheet half an inch thick, cut it
into squares with a knife, and put these in a box lined with
waxed paper.
Pineapple Caramels
Cook together three cups of granulated sugar, one tablespoon of
butter, and half a cup of milk until they reach the soft-ball stage.
Have ready a half cup of fresh pineapple juice, add this to the
candy, cook until a little of it is brittle in cold water. Then
proceed as with other caramels.
Vanilla Caramels (No.1)
Melt two tablespoons of butter with one cup light brown sugar,
one cup of molasses, and one cup of cream. If you have not the
cream use an extra tablespoon of butter. Cook to the stage where
the candy hardens in cold water, add two teaspoons of vanilla,
and pour into greased pans. When cool, cut into squares with a
buttered knife.
Vanilla Caramels (No.2)
Stir together a quarter cup each of butter and molasses and two
cups of granulated sugar; add to these, when well blended, a
half cup of cream. Put over the fire and stir until the sugar is
dissolved and the mixture begins to bubble, but do not stir at all
after the boil is well under way. When a teaspoon of the mixture,
dropped into cold water, forms a rather hard ball, flavor with
two teaspoons of vanilla, take at once from the stove, and beat
until the mixture becomes creamy, scraping the sugar from the
side as you stir. While still soft enough to pour, turn the candy
into buttered pans, making a sheet the usual caramel thickness,
and cut into squares with a buttered knife.
Vanilla-Nut Caramels
Make as directed in either of the preceding recipes. Have ready
your shelled nuts, cut into pieces,-and blanched, if you use
almonds -put them into the candy just before you take it from
the fire or pour them into the buttered pans, spreading them out
evenly over the surface, and turn the candy upon them.
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