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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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UNPULLED CANDIES:
TAFFY, POPCORN, AND CANDY DROPS
Butter Taffy
Cook together in an agate saucepan two cups of brown sugar
and three large tablespoons of butter. If the butter is rather salt,
wash the salt from it before you put it with the sugar. Cook
together, without stirring, until a little of the candy, dropped
into cold water, is brittle enough to break between the fingers.
Turn into greased pans in a thin sheet and mark into squares
with a knife before the candy cools. When cold, keep it wrapped
in waxed paper.
Lemon Taffy
Put a cup of brown sugar, a half cup of cold water, a tablespoon
of vinegar, and a tablespoon of butter together in an agate
saucepan and bring to a boil. Cook until the candy is brittle
when dropped in cold water, take it from the fire, add to it the
juice of a large lemon, and pour into a greased pan in a thin
sheet. Set aside to cool. You may either mark this into shape
with a knife or break it into irregular pieces after it is hard and
crisp.
Maple Sugar Taffy
Put together three cups of crushed maple sugar, two cups of
light brown sugar, and a cup and a half of water. Boil together
until a little of it is hard in cold water, turn in a thin sheet into a
buttered pan, and put aside to cool.
Molasses Taffy (No. 1)
Heat a cup of sugar, two tablespoons of water, and one
tablespoon of butter, and when it reaches the boil put in half a
cup of molasses. Boil until the candy is brittle in cold water, and
pour into buttered tins in as thin a sheet as possible.
Molasses Taffy (No.2)
Boil a cup of brown sugar, four cups of molasses, and a half cup
of butter until it is brittle when dropped in cold water. Pour in a
thin sheet into a buttered tin and put aside to become cold.
Molasses Nut Taffy
Make taffy by either of the preceding recipes and just before
taking the saucepan from the fire stir into the candy shelled and
broken nut kernels of any sort, gauging the quantity by your
preference. Should you wish a very heavy mixture of nuts, allow
more kernels; if you prefer to have the nuts sparsely sprinkled
through the taffy, put in only a few of them.
Molasses Pop Corn Taffy
Cook three cups of molasses, two cups of sugar, and one cup of
water together until it is brittle in water; stir into it two cups of
freshly popped corn and pour out into well-buttered pans. You
will have some difficulty in cutting this into accurate squares,
and it is as well to wait until the candy is cold and then break it
into irregular pieces.
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