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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Hard Coffee Caramels
6 ozs. lump-sugar
6 ozs. glucose
1 pint (2 cups) cream
1 tablespoonful vanilla extract
1 can condensed milk
¼ lb. (1 ¼ cups) coffee
½ pint (1 cup) water
Infuse the coffee in the water; then strain and put it into a
saucepan, with the glucose, sugar, and condensed milk, and
boil to 250°, or until it forms a hard ball when tested in cold
water.
Add the cream gradually as it reduces, and boil slowly,
stirring continually to 280°.
Remove from the fire, stir in the vanilla, and pour into a
buttered tin. Cut and wrap when cold.
Honey Caramels
1 pint (2 cups) strained honey
1 lb. lump sugar
½ lb. glucose
1 tablespoonful rum
1 tablespoonful vanilla extract
½ pint (1 cup) milk
1 oz. (2 tablespoons) butter
2 pints (4 cups) cream
Put the sugar, honey, glucose, and milk into a saucepan;
stir over a slow fire until dissolved; then boil to 250°, or
until, when tested in cold water, it forms a hard ball.
Add the cream gradually, boiling slowly and stirring
constantly; then add the butter, rum, and vanilla extract, and
boil to 255°.
Pour into buttered tin or between buttered candy bars.
Wrap when cut.
Maple and Nut Caramels
½ pint (1 cup) maple syrup
½ pint (1 cup) cream
Pinch of salt
¼ lb. (1 cup) broken nut meats
1 teaspoonful lemon extract
2 tablespoonfuls fondant
Put into a saucepan the maple syrup, cream, glucose, and
salt, and dissolve, stirring all the time; then allow to boil
until it forms a hard ball when tested in cold water, or until
it registers 252° by the thermometer. Remove from the fire
and leave to cool for five minutes, then add the fondant, the
lemon extract, and the nut meats. Stir until it begins to grain,
then pour quickly into buttered tins.
When nearly cold, mark into squares, and when cold, break
apart and wrap in waxed paper.
Maple Caramels
1 lb. maple-sugar
½ pint (1 cup) golden syrup
½ pint (1 cup) rich cream
Pinch cream of tartar
1 teaspoonful vanilla extract
1 tablespoonful fondant
Boil the maple-sugar, golden syrup, cream, and cream of
tartar, stirring all the time, till it forms a hard ball when tried
in cold water, or reaches 250° by the thermometer. Set the
pan on the table, and leave to cool for five minutes; then add
the vanilla extract and the fondant and pour into a buttered
tin or between buttered candy bars.
Cut in squares or bars when cool.
Mexican Caramels
1 lb. (2 cups) granulated sugar
½ lb. (1 cup) light brown sugar
1 tablespoonful glucose
½ pint (1 cup) cream
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
1 gill (1/2 cup) boiling water
Put one cupful of the granulated sugar into a saucepan, and
stir constantly until it is melted; then add the boiling water.
Stir for a minute; then add the cream, glucose, and stir for
five minutes longer. Next add the brown sugar and the
remaining sugar, and boil to 245°, or until, when tested in
cold water, it forms a hard ball.
Remove from the fire, add the nuts and the extract, beat
until of a creamy consistency, and pour into a tin that has
been lined with waxed paper. Spread out smoothly with a
knife, and mark into squares while warm. Wrap in waxed
paper.
6 ozs. lump-sugar
6 ozs. glucose
1 pint (2 cups) cream
1 tablespoonful vanilla extract
1 can condensed milk
¼ lb. (1 ¼ cups) coffee
½ pint (1 cup) water
Infuse the coffee in the water; then strain and put it into a
saucepan, with the glucose, sugar, and condensed milk, and
boil to 250°, or until it forms a hard ball when tested in cold
water.
Add the cream gradually as it reduces, and boil slowly,
stirring continually to 280°.
Remove from the fire, stir in the vanilla, and pour into a
buttered tin. Cut and wrap when cold.
Honey Caramels
1 pint (2 cups) strained honey
1 lb. lump sugar
½ lb. glucose
1 tablespoonful rum
1 tablespoonful vanilla extract
½ pint (1 cup) milk
1 oz. (2 tablespoons) butter
2 pints (4 cups) cream
Put the sugar, honey, glucose, and milk into a saucepan;
stir over a slow fire until dissolved; then boil to 250°, or
until, when tested in cold water, it forms a hard ball.
Add the cream gradually, boiling slowly and stirring
constantly; then add the butter, rum, and vanilla extract, and
boil to 255°.
Pour into buttered tin or between buttered candy bars.
Wrap when cut.
Maple and Nut Caramels
½ pint (1 cup) maple syrup
½ pint (1 cup) cream
Pinch of salt
¼ lb. (1 cup) broken nut meats
1 teaspoonful lemon extract
2 tablespoonfuls fondant
Put into a saucepan the maple syrup, cream, glucose, and
salt, and dissolve, stirring all the time; then allow to boil
until it forms a hard ball when tested in cold water, or until
it registers 252° by the thermometer. Remove from the fire
and leave to cool for five minutes, then add the fondant, the
lemon extract, and the nut meats. Stir until it begins to grain,
then pour quickly into buttered tins.
When nearly cold, mark into squares, and when cold, break
apart and wrap in waxed paper.
Maple Caramels
1 lb. maple-sugar
½ pint (1 cup) golden syrup
½ pint (1 cup) rich cream
Pinch cream of tartar
1 teaspoonful vanilla extract
1 tablespoonful fondant
Boil the maple-sugar, golden syrup, cream, and cream of
tartar, stirring all the time, till it forms a hard ball when tried
in cold water, or reaches 250° by the thermometer. Set the
pan on the table, and leave to cool for five minutes; then add
the vanilla extract and the fondant and pour into a buttered
tin or between buttered candy bars.
Cut in squares or bars when cool.
Mexican Caramels
1 lb. (2 cups) granulated sugar
½ lb. (1 cup) light brown sugar
1 tablespoonful glucose
½ pint (1 cup) cream
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
1 gill (1/2 cup) boiling water
Put one cupful of the granulated sugar into a saucepan, and
stir constantly until it is melted; then add the boiling water.
Stir for a minute; then add the cream, glucose, and stir for
five minutes longer. Next add the brown sugar and the
remaining sugar, and boil to 245°, or until, when tested in
cold water, it forms a hard ball.
Remove from the fire, add the nuts and the extract, beat
until of a creamy consistency, and pour into a tin that has
been lined with waxed paper. Spread out smoothly with a
knife, and mark into squares while warm. Wrap in waxed
paper.
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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