Candy Making: Bonbon Recipes, Mint Recipes, Candy Recipes, Barley Sugar Recipe

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                          Mixed Bonbons
                 “Gold and silver webs of sugar"

                              Acid Drops
  1 lb. lump-sugar
  1 tablespoonful vinegar
  ¼ oz. tartaric acid
  1 teaspoonful lemon extract
  1 pint (2 cups) water

  Boil the sugar, vinegar, and water together to 300°, or
until it will snap when tested in cold water.
  Remove the pan from the fire, add the lemon extract and
the acid, mix well, and when nearly cold, cut into small
drops, or pass through a drop machine.

                          After-Dinner Mints
  1 lb. (2 cups) sugar
  Pinch cream of tartar
  1 gill (1/2 cup) water
  1 teaspoonful peppermint extract

  Dissolve the sugar in a saucepan over the fire, then add
the cream of tartar, let it boil without stirring until the
mixture registers 300° F., or until, when tested in cold
water, it is quite brittle.
  Pour on a buttered slab. As soon as the edges cool, fold
toward the center, and as soon as possible pull until
white, adding the peppermint extract during the process.
  Cut in small cushions with buttered scissors. Roll in
powdered sugar and keep in glass jars.
  Cover and let stand for two weeks.

                          Almond Tablet
  2 lbs. (4 cups) sugar
  2 tablespoonfuls golden syrup
  1 teaspoonful salt
  1 tablespoonful vanilla extract
  3 ozs. (3/4 cup) chopped almonds
  ½ pint (1 cup) milk

  Put the sugar, syrup, milk, and salt into a deep
saucepan; stir till it boils up well, and continue boiling
without stirring for fifteen minutes, or until it reaches 240°.
  Remove the pan from the fire, add the almonds and
vanilla extract. Beat until creamy, and pour into a buttered
pan.
  When cool, mark in squares.

                          Barley Sugar No. 1
  1 ½ lbs. lump-sugar
  Pinch cream of tartar
  1 pint (2 cups) water
  1 lemon

  Dissolve the sugar in the water; then add the thin rind of
the lemon and the cream of tartar; let it boil till it forms a
soft ball when tried in cold water, or until it reaches 240°;
then remove the lemon rind. Add the strained juice of the
lemon, and boil to 310°, taking care that the syrup does
not bum-it must only take a light straw color.
  Pour it on to a well-buttered platter or slab, and as soon
as it begins to set, cut it into strips.
  When it is cool enough to handle, take each stick and
twist it into plaits. Keep in air-tight tins.

                          Barley Sugar No. 2
  1 lb. lump-sugar
  ½ pint (1 cup) water
  1 white of egg
  1 teaspoonful vanilla extract
  1 teaspoonful lemon extract
  1 tablespoonful glucose

  Put the sugar and water into a saucepan, and when
dissolved, put over a moderate fire. When just beginning
to warm, add the beaten white of egg. Stir well, and
remove the scum while boiling; then add the glucose, and
boil without stirring till perfectly clear.
  Strain through muslin and boil to 300° by the
thermometer, or until, when tested in cold water, it is
brittle. Add the extracts, pour on to an oiled slab, and cut
into strips.
  Dip the hands in cold water and roll and twist the sticks.
When cold, dust sifted sugar over them.

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