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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Variegated Cream Candy
Put into a large saucepan or preserving kettle four cups of
granulated sugar, one cup of water, one tablespoon each of
butter and of vinegar, and half a cup of cream into which you
have stirred a bit of soda the size of a pea. Boil until it reaches
the brittle stage. Meanwhile cook together in a double boiler
another half cup of cream into which you have stirred three
tablespoons of grated and melted chocolate. Let these simmer
together until well blended. When this stage is reached, dip out
a cupful of the boiling candy and stir it into the cream and
chocolate mixture. Leave this at the side of the stove, where it
will keep warm without cooking, while you flavor with a
tablespoon of vanilla the sirup still in the kettle; turn the plain
sirup out into broad platters, or into pans, well buttered. On it,
here and there, put large spoonfuls of the chocolate mixture. As
soon as the candy is cold enough to handle, pull it with the tips
of the fingers. It will be prettily marbled after you have finished.
You may add still another color to this confection by putting
with a portion of the sirup enough pink vegetable coloring, such
as may be bought at any good grocer, to tint this a pale pink. In
this case flavor the plain-colored sirup with lemon and the pink
with vanilla, and dispose the latter on the plain-colored variety
in such a way as to make a pretty combination with this and the
chocolate.
Snow-White Cream Candy
Prepare exactly as in the preceding recipe, omitting the coloring
matter and flavoring the candy with lemon or vanilla. You can
gain a pretty effect by braiding the pink and white strands when
they have been pulled to the point where they have not quite
reached crispness. The untinted candy should be very white.
Vanilla Cream Candy
Cook together four cups of granulated sugar, one quarter
cup of vinegar, three quarters cup of water, two tablespoons of
butter, without stirring, until it is brittle when dropped into cold
water. Take from the fire, add a tablespoon of vanilla, turn on a
buttered shallow pan or a platter, and pull until white and crisp.
Break into pieces of the length you wish.
Virginia Barley Sugar
Stir together two cups of granulated sugar and a half cup of
water until the sugar is dissolved, wiping the sugar crystals
from the side of the saucepan. Boil, without stirring, until the
sample of sirup put into a cup of ice-cold water is brittle enough
to snap as you touch it. Turn out of the saucepan on a large
buttered platter and when cool enough to .handle cut off small
pieces with a buttered knife. Each piece should be about the size
of an almond. These you can either pull into slender sticks or
you may lay them on a buttered plate and roll them with the
greased palm into thin sticks that you may braid or twist
together. Break or cut into short lengths, working rapidly lest the
sugar become too hard to manage before you have finished.
You may diversify these sticks by dividing the sirup before it is
quite cooked, putting different portions into different vessels
and then coloring or flavoring them so as to have a variety. If
you mean to braid the separate tints you can hardly do the work
without help, for before the work is done the sugar will harden
too much to be handled. A pretty assortment may be secured by
using the pink and the green vegetable colorings and mixing
these with the white or light yellow of the untinted sirup. Rose,
peppermint, wintergreen, almond, vanilla, lemon, or orange
may be used to flavor the candies.
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