Candy Making: Candy Recipes, Butterscotch Candy Recipes, Butterscotch Candy Recipe, Bonbon recipes

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

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                           Buttercups
   1 pint (2 cups) molasses
   ½ lb. (1 cup) sugar
   1 ½ gills (3/4 cup) water
   Pinch cream of tartar
   Few drops yellow color
   Lemon flavored fondant
   1 oz. (2 tablespoonfuls) butter

   Put the molasses into a saucepan; add the sugar,
water, butter, and cream of tartar, and stir over the fire
until the mixture is dissolved. Cook without stirring to
260°, in hot weather, to 300°, or till it is brittle when
tested in cold water. Add the color, and pour out on an
oiled slab between buttered and slightly warmed candy
bars.
   Pull until light colored; then stretch out into a square
shape, fold a strip of fondant in the center, roll into
sticks three-quarters of an inch in diameter, and cut off
in inch pieces with a pair of buttered scissors.
   Keep in air-tight tins.

                                   Butterscotch No. 1
   ½ pint (1 cup) molasses
   ½ lb. (1 cup) sugar
   ¾ lb. (1 ½ cups) butter
   1 teaspoonful vanilla
   ½ teaspoonful lemon extract
   Pinch cream of tartar

   Put the sugar, molasses, butter, and cream of tartar
into a saucepan and boil, stirring all the time, to 290°, or
till it hardens in cold water. Add the extracts, and pour
into buttered tins, or between buttered candy bars.
   Mark in squares when half cold, and break when
quite cold.
   Wrap in waxed paper.

                           Butterscotch No. 2
   3 lbs. (6 cups) light brown sugar
   1 pint (2 cups) water
   Pinch cream of tartar
   2 teaspoonfuls lemon extract
   ¾ lb. (1 ½ cups) butter (melted)

   Put the sugar and the water into a large saucepan; stir
occasionally until it boils; then add the cream of tartar.
Put the cover on the pan and boil for ten minutes.
Remove the cover, and allow it to boil till it reaches 310°
by the thermometer, or until, when tried in cold water, it
will snap; then pour in the melted butter and the lemon
extract, and allow it to boil through the sugar, but be
careful not to burn the syrup. Now pour between
buttered candy bars.
   When cool, throw the sides into the center.
When cold, cut with buttered scissors into small pieces
and wrap in waxed paper or in tinfoil.

                           Caramel Walnuts
   ¼ lb. ground almonds
   Good walnut halves
   ¼ lb. (1/2 cup) granulated sugar
   2 ozs. (1/4 cup) confectioners’ sugar
   1 white of egg
   1 teaspoonful vanilla extract
   ½ teaspoonful almond extract
   1 lb. lump-sugar
   ½ pint (1 cup) water
   Pinch cream of tartar

   Sift the granulated and confectioners' sugars into a
basin, add the ground almonds, white of egg, and
extracts, and mix well together. Take a piece of this
mixture, and roll it to a round ball; put a half walnut on
each side; roll it around and set aside; repeat till the
whole is finished.
   Set aside for one day to get firm and hard. Then boil
the lump-sugar and water, and when boiling, add the
cream of tartar. Boil to 290°, or till it is brittle when
tested in cold water. Dip the walnuts one by one in this;
put them on a buttered plate till nearly cold. Then lift
off and place in paper cases.