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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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UNPULLED CANDIES:
COCOANUT, CREAM, AND MAPLE CANDIES
Cocoanut Balls
Put together in a saucepan three cups of granulated sugar and two
cups of cold water; boil until the sugar spins a thread from the tine
of a fork or the point of a skewer dipped into it. Have ready a
good-sized cocoanut, grated; stir this into the sirup, take at once
from the fire, and when cool enough to handle form into balls with
the fingers, dipping these into powdered sugar if the paste sticks to
them. Set away on waxed paper to dry.
Cocoanut Bars
Put three cups of granulated sugar, half a cup of water, and a quarter
teaspoon of cream of tartar in a saucepan over the fire and cook until
a little of it is brittle when dropped into cold water. Remove the
kettle from the fire and, as soon as the mixture begins to cool, stir
and beat it hard, scraping the sugar from the sides of the saucepan. It
will granulate a little and have a creamy appearance. Have ready
half a good-sized cocoanut, grated, and while the candy is still soft
enough to stir beat the cocoanut into it, mixing it thoroughly. Pour at
once into your greased pans and cut into long, narrow strips. Wrap
in waxed paper.
You may make chocolate bars by the same recipe, adding to the
candy grated and melted chocolate in place of the cocoanut.
Cocoanut Taffy
Melt quarter of a pound (about four tablespoons) of butter in a
saucepan; add two cups of brown sugar and boil until it is brittle in
cold water. Have ready half a cocoanut, grated or shredded with a
knife into fine shavings, and let these stand in a warm place, spread
out in a pan, while the candy is cooking. When this reaches the stage
of brittleness turn in the cocoanut and pour it into greased pans. It
will be rather brittle when cold.
Cocoanut and Molasses Candy
Boil a quart of dark molasses-the New Orleans is the best-for half an
hour, keeping it at a hard boil all the time. When it has cooked thirty
minutes add a half teaspoon of baking soda. Try it in cold water
until it breaks between the fingers. Turn into it then as much grated
cocoanut as it will hold-a whole one is not too much -and when this
is well mixed you may either pour the candy into greased tins and
mark it into squares when it cools or drop it by the spoonful on
waxed paper. In either form it is sticky and good!
Cocoanut Cream Candy
Put over the fire two cups of sugar with half a cup of milk, and cook
for five minutes after it comes to the boil. Add then a quarter of a
teaspoon of cream of tartar, cook to the soft-ball stage, and take from
the fire. Stir into the sirup a half pound of grated cocoanut and a
tablespoon of vanilla. Stir until the candy begins to harden a little,
and then either turn it into greased pans and cut when cool into long
bars, or drop the mixture by the large teaspoonful upon waxed
paper and leave it to harden. Use the fresh cocoanut if you can get it,
and when you make the candy into drops ornament each with a
candied cherry on top, a small square of citron, or other crystallized
fruit. Ginger is good for the purpose.
Creamed Pop Corn
Put together half a cup of water and two cups of granulated sugar
and boil without stirring until a little of it is brittle when dropped
into cold water. Have ready crisp, well-popped corn, and stir into
the sirup as much corn as it will take up. The mixture should be very
thick. Have ready sheets of buttered paper laid in pans or dishes,
put the pop corn candy on this by the large tablespoonful, and when
it begins to cool form each spoonful into a ball with the sugared
fingers and roll them over in freshly-popped corn mixed with sugar,
so that these will adhere to the sticky surface of the balls. As each
one is done, wrap it in waxed paper.
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