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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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PULLED CANDIES:
MOLASSES, SUGAR AND CREAM CANDIES
Molasses Candy (No.1)
Put a quart of good dark molasses-New Orleans preferred-over
the fire with a cup of brown sugar and a half cup of vinegar.
Cook until a little of it hardens when dropped in cold water,
then stir in a tablespoon of butter and a teaspoon of baking soda
dissolved in cold water. Pour the sirup into buttered platters or
large, shallow tins. The more surface it covers the sooner it will
cool, but if turned into a deep dish or pan it will be a long time
before it reaches the stage where it can be pulled. As soon as it
arrives at the temperature where it can be handled without
actually blistering the fingers, begin to pull it, taking only a
small quantity at a time. Use the finger tips, buttering these well
to begin with and working as quickly as possible. The longer the
candy is pulled the whiter it gets, and in practiced hands it may
be brought to a glistening whiteness and then braided into long
or short sticks.
You will be aided in pulling your candy if you have secured to
the door or window frame a strong hook over which you can
throw your rope of candy and pull. There is great fun for a
group of young people if they pull in pairs, each holding one
end of the candy rope, and in my childhood, when we had
candy "stews" down in Virginia, no one ever thought of any
other fashion of pulling the candy. But the hook is a modern
improvement worth having, and saves labor and effort. Hold the
candy firmly, even though with the tips of the fingers. If you let
the candy rope slip through the hand it will make them sore,
and in all probability raise blisters, as well.
You may either leave the candy with only the molasses flavoring
or you may put in lemon juice to taste.
Molasses Candy (No.2)
Boil four cups of New Orleans molasses, stirring constantly to
keep the molasses from boiling over the top of the kettle. A large
saucepan should be used or you will have an overflow. At the
end of half an hour's steady boiling put in half a teaspoonful of
bicarbonate of soda dissolved in a little cold water, and keep up
the boiling. Test it from time to time in cold water, and as soon
as it is brittle take it from the fire and proceed as directed in the
recipe for Molasses Candy (No.1).
Molasses Velvets
Put into a large kettle three cups of sugar, one cup of molasses,
one cup of boiling water, and three tablespoons of vinegar, and.
bring to a boil. When this point is touched stir in a half teaspoon
of cream of tartar and boil until a little of the candy is brittle
when dropped in cold water. You must stir continually during
the cooking. When the candy has reached the soft-ball stage add
a quarter teaspoon of bicarbonate of soda dissolved in a little
cold water, and half a cup of butter, then boil until the brittle
period is attained. Move the kettle to the side of the stove, and
as soon as the contents stop boiling add a teaspoon of vanilla or
lemon extract or any other flavoring you wish, turn the candy
out into buttered pans or dishes, and proceed as with ordinary
molasses candy. When it has been pulled into sticks you may
cut it into short lengths with a pair of old scissors.
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