candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Maple Creams (No.1)
Crush a pound of maple sugar and put it over the fire with a cup
of heavy cream. Boil until a little of it, dropped into cold water,
makes a soft ball; take from the fire and beat until it is of a
creamy consistency, scraping it from the side of the saucepan as
you work. A silver fork is the best implement, although a spoon
may be used. Turn into buttered pans and let it cool.
Maple Creams (No.2)
Break four cups of maple sugar into pieces, then crush with a
rolling pin and put over the fire with a cup of water and a
quarter teaspoon of cream of tartar. Boil until it reaches the
soft-ball stage, and take from the fire. When almost cold begin to
beat, and continue until' the candy becomes creamy; then turn it
into a shallow, buttered pan. Do not eat it until it is perfectly
cold.
Maple Drops
Crush maple sugar very fine and put four ounces of it and a
tablespoon of water in a granite saucepan. Set it on the fire, and
when the sugar begins to melt stir with a spoon for a few
minutes. Let it boil for about five minutes. Have ready sheets of
buttered paper and drop the maple on this by the small
teaspoonful, putting the drops far enough apart so that they will
not run into one another. Let them cool on the paper before
moving them.
This is a recipe it is impossible to give with entire accuracy,
since much of the success in making the drops depends upon
the experience that has taught the exact stage at which the sugar
should be taken from the fire. When this is once mastered the
candy is easily and quickly made.
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