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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Panachê Cream
¼ lb. (1 cup) brown sugar
1 gill (1/2 cup) golden syrup
½ pint (1 cup) cream
1 teaspoonful vanilla extract
1 teaspoonful orange extract
Pinch of cream of tartar
5 ozs. (1 ¼ cups) chopped nut meats
2 ozs. (4 tablespoonfuls) butter
Melted chocolate
Put the syrup, sugar, cream, butter, and cream of
tartar into a saucepan and boil the mixture until it
forms a hard ball when tested in cold water, or
reaches 252°; then add the nuts and the extracts. Pour
into a buttered tin, and when cool, mark into squares.
When cold, dip in melted chocolate. Wrap in waxed
paper.
Ping-Pong Caramels
1 pint (2 cups) cream of tartar
6 ozs. (3/4 cup) butter
1 ¼ pints (2 ½ cups) molasses
1 ¼ pints (2 ½ cups) English walnuts or pecan-nut
meats
1 teaspoonful ginger extract
Some melted chocolate
Put the milk, molasses, and butter into a saucepan
and boil to 250°, or until it forms a hard ball when
tried in cold water.
Then add the ginger extract and the nut meats. The
mixture should be stirred all the time it is cooking.
Pour into buttered pans, and when cool, mark it into
squares.
When the candy is thoroughly cold, dip each piece
into melted chocolate.
Red Currant Jelly Caramels
1 lb. (2 cups) sugar
1 ½ gills (3/4 cup) glucose
½ pint (1/2 cup) rich cream
1 tablespoonful vanilla extract
1 teaspoonful rose extract
1 glass red currant jelly
½ oz. (1 heaping tablespoonful) powdered gelatine
4 tablespoonfuls cold water
Put the sugar, glucose, and cream into a saucepan
and stir over the fire until it forms a hard ball when
tested in cold water, or reaches 252°. Add the extracts,
and pour into two buttered tins of the same size. Mix
the gelatine with the water, add the red currant jelly,
and stir over the fire till melted.
Pour into a buttered pan similar to the others. Allow
to become cold. Brush the candy over with a little
stock syrup, and place together in layers with the jelly
between.
Put away in a cool place for twelve hours. Cut in
squares with a sharp knife and wrap in waxed paper.
Any preferred jelly may be used.
Sultana Caramels
4 tablespoonfuls sultana raisins
¼ lb. (1 cup) chopped walnut meats
2 squares unsweetened chocolate
4 tablespoonfuls molasses
1 gill (1/2 cup) milk
½ lb. (1 cup) maple-sugar
½ lb. (1 cup) granulated sugar
2 ozs. (3/4 cup) butter
Melt the butter in a saucepan, add the sugars, milk,
and molasses. Heat to boiling-point and boil for seven
minutes, stirring all the time. Add the chocolate, stir
until melted, and boil for seven minutes longer; add
the raisins and nuts and beat until creamy.
Pour into buttered tins.
Wrap when cold.
¼ lb. (1 cup) brown sugar
1 gill (1/2 cup) golden syrup
½ pint (1 cup) cream
1 teaspoonful vanilla extract
1 teaspoonful orange extract
Pinch of cream of tartar
5 ozs. (1 ¼ cups) chopped nut meats
2 ozs. (4 tablespoonfuls) butter
Melted chocolate
Put the syrup, sugar, cream, butter, and cream of
tartar into a saucepan and boil the mixture until it
forms a hard ball when tested in cold water, or
reaches 252°; then add the nuts and the extracts. Pour
into a buttered tin, and when cool, mark into squares.
When cold, dip in melted chocolate. Wrap in waxed
paper.
Ping-Pong Caramels
1 pint (2 cups) cream of tartar
6 ozs. (3/4 cup) butter
1 ¼ pints (2 ½ cups) molasses
1 ¼ pints (2 ½ cups) English walnuts or pecan-nut
meats
1 teaspoonful ginger extract
Some melted chocolate
Put the milk, molasses, and butter into a saucepan
and boil to 250°, or until it forms a hard ball when
tried in cold water.
Then add the ginger extract and the nut meats. The
mixture should be stirred all the time it is cooking.
Pour into buttered pans, and when cool, mark it into
squares.
When the candy is thoroughly cold, dip each piece
into melted chocolate.
Red Currant Jelly Caramels
1 lb. (2 cups) sugar
1 ½ gills (3/4 cup) glucose
½ pint (1/2 cup) rich cream
1 tablespoonful vanilla extract
1 teaspoonful rose extract
1 glass red currant jelly
½ oz. (1 heaping tablespoonful) powdered gelatine
4 tablespoonfuls cold water
Put the sugar, glucose, and cream into a saucepan
and stir over the fire until it forms a hard ball when
tested in cold water, or reaches 252°. Add the extracts,
and pour into two buttered tins of the same size. Mix
the gelatine with the water, add the red currant jelly,
and stir over the fire till melted.
Pour into a buttered pan similar to the others. Allow
to become cold. Brush the candy over with a little
stock syrup, and place together in layers with the jelly
between.
Put away in a cool place for twelve hours. Cut in
squares with a sharp knife and wrap in waxed paper.
Any preferred jelly may be used.
Sultana Caramels
4 tablespoonfuls sultana raisins
¼ lb. (1 cup) chopped walnut meats
2 squares unsweetened chocolate
4 tablespoonfuls molasses
1 gill (1/2 cup) milk
½ lb. (1 cup) maple-sugar
½ lb. (1 cup) granulated sugar
2 ozs. (3/4 cup) butter
Melt the butter in a saucepan, add the sugars, milk,
and molasses. Heat to boiling-point and boil for seven
minutes, stirring all the time. Add the chocolate, stir
until melted, and boil for seven minutes longer; add
the raisins and nuts and beat until creamy.
Pour into buttered tins.
Wrap when cold.
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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