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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Old Virginia Molasses Taffy
Put a pint of New Orleans molasses over the fire in a saucepan
and boil for twenty minutes. Stir in a quarter teaspoon of
baking soda and boil fifteen minutes longer, or until a little,
dropped into cold water, becomes brittle. This candy must be
stirred constantly while it is cooking or it will scorch. When it
reaches the brittle stage, add a teaspoon of vinegar and a
tablespoon of butter and pour into well-buttered pans. Mark
into shape with a buttered knife after the candy begins to form
and before it is really hard.
Sugar Taffy (No.1)
Stir together over the fire two heaping cups of granulated
sugar and a cup of cold water until the sugar is dissolved; add
a saltspoon of cream of tartar dissolved in a tablespoon of cold
water, and boil the candy until it hardens in cold water. Take
it from the fire, flavor with a teaspoon of vanilla or an equal
quantity of lemon juice, turn into a buttered pan in a thin
sheet, and put aside to harden.
Sugar Taffy (No.2)
Dissolve three cups of sugar in a cup of water in an agate
saucepan over the fire and bring to the boil. When you
ascertain by testing the candy in water that it can be made into
a soft ball 'between the thumb and finger, add three
tablespoons of butter and a teaspoon of lemon juice, and
continue to boil until the candy is brittle when dropped into
cold water. Flavor with two teaspoons of vanilla; turn into
buttered pans, pouring the candy into a thin sheet, and set
aside to cool. Do not stir this candy while cooking-only until
the sugar is dissolved.
Pop Corn Balls
Boil together a cupful each of molasses and brown sugar, and
a tablespoon of vinegar. When it has cooked for twenty
minutes put in two tablespoons of butter. Then cook until the
candy reaches the brittle stage, and stir in enough pop corn,
freshly made, to form a mixture as stiff as can be stirred. When
it is cool enough to handle, form it into balls with buttered
hands and then roll the balls in popped corn until the outside
of the balls is coated with all the corn that will adhere to them.
Wrap each ball in waxed paper.
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