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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Chocolate Molasses Caramel
½ lb. (1 cup) sugar
½ pint (1 cup) thick cream
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose
½ pint (1 cup) molasses
1 tablespoonful vanilla extract
Put the sugar, cream, butter, molasses, and glucose into
a saucepan; stir continually until it forms a hard ball
when tested in cold water, or registers 256° by the
thermometer; then add the extract and pour into a
well-greased pan or between greased candy bars.
When cool, mark into squares or cubes. When quite
firm and cold, dip into melted chocolate.
Cocoanut Caramels
¼ lb. (1 cup) chopped cocoanut
1 lb. lump-sugar
Pinch cream of tartar
Few drops red color
1 teaspoonful rose extract
½ pint (1 cup) milk
½ pint (1 cup) cream
½ lb. (1 cup) butter
Soak the cocoanut in the milk for twenty minutes; then
put it into a saucepan with the cream of tartar, butter,
and the sugar; boil, stirring an the time, to 240°; then
add the cream, rose extract, and red color, and boil,
stirring all the time, to 256°, or until, when tested in cold
water, it forms a firm ball.
Pour at once into buttered tins, or between buttered
candy bars, on a buttered slab.
When the caramel is half cold, cut it into squares.
When cold, wrap each caramel in waxed paper.
Cream Caramel
1 gill (1/2 cup) cream
1 lb. lump-sugar
¼ lb. glucose
1 oz. (2 tablespoonfuls) butter
1 gill (1/2 cup) water
1 teaspoonful orange extract
1 teaspoonful rose extract
Dissolve the sugar and water together in a saucepan;
bring to boiling-point; add the glucose and boil to 245°,
or until, when tested in cold water, it forms a hard ball.
Now add the cream, butter, and extracts, and boil to
252°, stirring all the time. Pour into buttered tins.
Wrap when cold.
Fruit Caramels
1 lb. (2 cups) sugar
2 ozs. (4 tablespoonfuls) butter
2 tablespoonfuls pine nuts
¼ pint (1/2 cup) milk
4 tablespoonfuls condensed milk
2 tablespoonfuls fondant
1 tablespoonful chopped angelica
1 tablespoonful chopped preserved ginger
1 tablespoonful chopped preserved cherries
1 teaspoonful almond extract
Pinch cream of tartar
Put the sugar and the milks into a saucepan, and
dissolve slowly over the fire; then add the cream of
tartar and boil for eight minutes, stirring all the time.
Add the butter, cut in small pieces, and the extracts;
then boil until it forms a hard ball when tested in cold
water, or until it reaches 250° F.
Remove the pan from the fire; let it stand for one
minute; then add the fondant, nuts, and the fruits. Stir
until the mixture begins to set, and pour at once into a
well-buttered warm tin. Mark it into squares before
it is cold. Wrap in waxed paper.
The nuts should be warmed before they are added to
the mixture.
½ lb. (1 cup) sugar
½ pint (1 cup) thick cream
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose
½ pint (1 cup) molasses
1 tablespoonful vanilla extract
Put the sugar, cream, butter, molasses, and glucose into
a saucepan; stir continually until it forms a hard ball
when tested in cold water, or registers 256° by the
thermometer; then add the extract and pour into a
well-greased pan or between greased candy bars.
When cool, mark into squares or cubes. When quite
firm and cold, dip into melted chocolate.
Cocoanut Caramels
¼ lb. (1 cup) chopped cocoanut
1 lb. lump-sugar
Pinch cream of tartar
Few drops red color
1 teaspoonful rose extract
½ pint (1 cup) milk
½ pint (1 cup) cream
½ lb. (1 cup) butter
Soak the cocoanut in the milk for twenty minutes; then
put it into a saucepan with the cream of tartar, butter,
and the sugar; boil, stirring an the time, to 240°; then
add the cream, rose extract, and red color, and boil,
stirring all the time, to 256°, or until, when tested in cold
water, it forms a firm ball.
Pour at once into buttered tins, or between buttered
candy bars, on a buttered slab.
When the caramel is half cold, cut it into squares.
When cold, wrap each caramel in waxed paper.
Cream Caramel
1 gill (1/2 cup) cream
1 lb. lump-sugar
¼ lb. glucose
1 oz. (2 tablespoonfuls) butter
1 gill (1/2 cup) water
1 teaspoonful orange extract
1 teaspoonful rose extract
Dissolve the sugar and water together in a saucepan;
bring to boiling-point; add the glucose and boil to 245°,
or until, when tested in cold water, it forms a hard ball.
Now add the cream, butter, and extracts, and boil to
252°, stirring all the time. Pour into buttered tins.
Wrap when cold.
Fruit Caramels
1 lb. (2 cups) sugar
2 ozs. (4 tablespoonfuls) butter
2 tablespoonfuls pine nuts
¼ pint (1/2 cup) milk
4 tablespoonfuls condensed milk
2 tablespoonfuls fondant
1 tablespoonful chopped angelica
1 tablespoonful chopped preserved ginger
1 tablespoonful chopped preserved cherries
1 teaspoonful almond extract
Pinch cream of tartar
Put the sugar and the milks into a saucepan, and
dissolve slowly over the fire; then add the cream of
tartar and boil for eight minutes, stirring all the time.
Add the butter, cut in small pieces, and the extracts;
then boil until it forms a hard ball when tested in cold
water, or until it reaches 250° F.
Remove the pan from the fire; let it stand for one
minute; then add the fondant, nuts, and the fruits. Stir
until the mixture begins to set, and pour at once into a
well-buttered warm tin. Mark it into squares before
it is cold. Wrap in waxed paper.
The nuts should be warmed before they are added to
the mixture.
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
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