|Candy Making Recipes
from Mrs. Harding's
Cookbook - Printed 1921
Ingredients - 1 cup sugar, 1/8 teaspoon cream of tartar, ½ cup
boiling water, 3 drops oil of spearmint.
Preparation - Put sugar into a smooth, clean saucepan, add
boiling water, and stir until dissolved; add cream of tartar,
and boil to 234° F., or about five minutes; cool slightly, add
flavoring, beat until creamy, and drop from a teaspoon on an
oiled slab or platter. If mixture thickens before all is used, add
a few drops of boiling water. Oil or essence of wintergreen,
lime, orange, etc., may be used instead of spearmint, and
mixture may be colored lightly to correspond with flavoring.
Ingredients - 2 cups sugar, 1/3 cup boiling water, ¼ cup
molasses, 4 drops oil of spearmint.
Preparation - Put sugar and molasses into a smooth, clean
saucepan, add boiling water, heat gradually to the boiling
point, and boil to 258° F., or until candy becomes brittle when
tested in cold water; add flavoring, pour on an oiled slab or
platter and when cool enough to handle pull until nearly
white; pull into long strips about half an inch in diameter, and
cut in small pieces with scissors; roll in powdered sugar, and
keep in a covered jar for several days before using.
Follow recipe for mint paste, omitting spearmint and coloring,
and adding one cup of stewed and strained dried apricots
(without juice); roll in confectioners' sugar, or dip in melted
fondant or chocolate.
Ingredients - 1 box granulated gelatine, ¼ cup lemon juice,
2/3 cup cold water, grated rind 1 orange, 1 cup boiling water,
5 drops oil of spearmint, 2 cups sugar, green coloring.
Preparation - Soak gelatine in cold water five minutes;
dissolve in boiling water; add sugar, and stir until dissolved;
add lemon juice, and boil twenty minutes; add rind, flavoring,
and coloring; pour into a small pan and let stand for several
hours; cut into cubes and roll in confectioners' sugar. Oil of
wintergreen, cloves, or cinnamon may be used in place of
spearmint, and other coloring may be used.
Ingredients - 1 box granulated gelatine, 2 cups sugar, 2/3 cup
strained orange juice, 3 tablespoons lemon juice, 1 cup boiling
water, grated rind 1 orange, ¼ cup nut meats cut fine, ½ cup
candied fruit cut fine.
Preparation - Soak gelatine in orange juice five minutes;
dissolve in boiling water, add sugar and lemon juice, and stir
until sugar is dissolved; boil twenty minutes; add rind, and,
when nearly cold, add nuts and fruit and pour into a small
pan; let stand several hours, cut in cubes, and roll in
confectioners' sugar. Paste may be colored pink by adding red
gelatine to the orange juice.
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