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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Sea-Foam Nut Fudge
Cook together three cups of light brown sugar, one cup of cold
water, and a tablespoon of vinegar, gradually bringing them to
the boil. After the mixture is well heated do not stir it, but boil
steadily until a little dropped into cold water makes a hard ball.
Have ready the stiffly whipped whites of two eggs, and as soon
as the sirup has stopped bubbling, after you take it from the fire,
pour it on the eggs, beating all the time until it is cool enough to
show signs of stiffening. Flavor with a teaspoon of vanilla and
stir into it a cupful of chopped hickory nuts or English walnuts.
Pour into a greased pan and proceed as with ordinary fudge or
drop by the teaspoonful on waxed paper.
Nut Bars
Cook together two cups of granulated sugar with half a cup of
water and a saItspoon of cream of tartar until it hardens between
the fingers in cold water. Take from the fire before it reaches the
brittle stage. Have ready shallow buttered pans strewn with
chopped nut kernels, pour the sirup on these, and mark into
bars with a buttered knife. This will be better several days after
making than at first. Hickory nuts, walnuts, and pecans may all
be used in this separately or mixed.
Peanut Brittle (No.1)
Cook together a cup each of molasses and of brown sugar, two
tablespoons of butter, and one tablespoon of vinegar until a
little of the sirup is brittle if dropped in cold water. Have ready
a cup of shelled peanuts from which all the inner skin has been
removed, and after you take the candy from the fire stir into it
the peanuts and a teaspoon of baking soda dissolved in a little
cold water. Pour in thin sheets into greased pans and set aside to
cool.
Peanut Candy
Boil together two and a half cups of granulated sugar and a half
cup of water until it reaches the soft-ball stage. Do not stir. When
it forms a ball between the fingers in cold water, add a
tablespoon of butter and cook until the candy hardens in cold
water. Add to it one cup of roasted, shelled, and skinned
peanuts, turn the candy into a shallow buttered pan, and cut into
bars before it is cold.
Walnut Molasses Candy
Boil four cups of molasses half an hour, add a quarter teaspoon
of baking soda and cook until a little dropped in water becomes
brittle. Stir in walnut kernels, cut in quarters, and turn into a
buttered pan.
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