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| The Art of Candy Making Fully Explained |
| Compiled by Mrs. Sherwood P. Snyder (1915) |
Pineapple Taffy
Three cupfuls sugar
One cupful pineapple juice
Two tablespoonful cream of tartar
A few drops of yellow coloring
The juice from canned or freshly grated pineapple may be used.
Put the sugar, pineapple juice, lemon juice, cream of tartar in vessel
over fire, boil to 280°, or until it is brittle when dropped in cold
water. Pour on oiled slab or platter, allow to cool until it can be
handled with the hands, when it must be pulled until it is light.
Then it should be drawn out and cut in half-inch lengths with the
scissors. The yellow coloring must be worked in while the candy is
being pulled, and only enough to make a very pale shade.
Three cupfuls sugar
One cupful pineapple juice
Two tablespoonful cream of tartar
A few drops of yellow coloring
The juice from canned or freshly grated pineapple may be used.
Put the sugar, pineapple juice, lemon juice, cream of tartar in vessel
over fire, boil to 280°, or until it is brittle when dropped in cold
water. Pour on oiled slab or platter, allow to cool until it can be
handled with the hands, when it must be pulled until it is light.
Then it should be drawn out and cut in half-inch lengths with the
scissors. The yellow coloring must be worked in while the candy is
being pulled, and only enough to make a very pale shade.
White or Pulled Taffy
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Teaspoonful flavoring
Put all the into kettle and stir until the sugar is dissolved, then wipe
down sides of kettle with a damp cloth, put the thermometer in, and
boil to 258°. Take from the fire and pour on slab or cold platter.
Always use the iron bars to form enclosure when using slab. When
it begins to get hard around the edges, lift up a little and fold into
the center. When cool enough to handle, take in the hands and pull
until it is white. Work in desired flavoring white pulling.
If you make much pulled candy, you will be justified in purchasing
a candy hook or in having one made.
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Teaspoonful flavoring
Put all the into kettle and stir until the sugar is dissolved, then wipe
down sides of kettle with a damp cloth, put the thermometer in, and
boil to 258°. Take from the fire and pour on slab or cold platter.
Always use the iron bars to form enclosure when using slab. When
it begins to get hard around the edges, lift up a little and fold into
the center. When cool enough to handle, take in the hands and pull
until it is white. Work in desired flavoring white pulling.
If you make much pulled candy, you will be justified in purchasing
a candy hook or in having one made.
Chocolate Taffy
Use recipe for white taffy, and just after pouring it on the slab,
sprinkle the grated chocolate over it and the warmth of the candy
will easily melt it.
Use recipe for white taffy, and just after pouring it on the slab,
sprinkle the grated chocolate over it and the warmth of the candy
will easily melt it.
| Previous Topic Recipes: Sweethearts & Cream Candy |
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Check Out Our Newest Title:
The Candy Cookbook by
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How To Make Them By
Marion Neil (1913)
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(1881)
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Cookbook (1921)
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Union Cookbook" (1902)
Links
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons And
How To Make Them By
Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes from
Mrs. Harding's 20th Century
Cookbook (1921)
Candy Recipes from "Grand
Union Cookbook" (1902)
Links