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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Children’s Fudge
1 lb. (2 cups) sugar
1/2 pint (1 cup) sour cream
Pinch of salt
3 tablespoonfuls cocoa
1 gill (1/2 cup) water
1/2 teaspoonful ginger extract
1/4 lb. (1 cup) chopped nut meats
4 tablespoonfuls chopped ginger
1 oz. (2 tablespoonfuls) butter
Cook the butter, sugar, cream, and salt until it comes to a
boil; then add the cocoa made into a paste with the water,
and cook until it forms a 50ft ball when tried in cold water,
or registers 240° by the thermometer. Remove from the fire,
and stir in the extract, nuts, and ginger.
Beat until creamy. Pour into buttered tins, and when cool,
cut into squares, cubes, or diamonds. Do not beat too long
or a gloss will not form on the top.
Chocolate Egg Fudge
½ lb. (1 cup) brown sugar
½ lb. (1 cup) granulated sugar
½ pint (1 cup) cream
2 ozs. (4 tablespoonfuls) butter
1 tablespoonful golden syrup
2 squares grated unsweetened chocolate
1 teaspoonful glucose
1 white of egg
2 teaspoonfuls vanilla extract
Boil the sugars, cream, glucose, syrup, and chocolate,
stirring all the time, till the mixture reaches 250°, or forms a
hard ball when tried in cold water.
Remove from the fire, add the vanilla extract and the butter,
and beat until slightly cooled. Now add the stiffly beaten
white of egg and beat the mixture until it becomes thick and
creamy.
Pour at once into a buttered tin. Mark into squares when
cool.
Chocolate and Nut Fudge
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 ½ squares chocolate
1 oz. (2 tablespoonfuls) butter
Pinch of salt
Pinch cream of tartar
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
1 teaspoonful coffee extract
1 tablespoonful chopped angelica
Boil the sugar, milk, chocolate, butter, salt, and cream of
tartar until the syrup forms a soft ball when tried in cold
water, or registers 240° by the thermometer. Remove from
the fire and set in a cool place. When it begins to harden,
place on a baking-board and knead until creamy, adding the
extracts, angelica, and nut meats; then roll lengthwise and
cut in slices.
Cocoa Fudge
2 ozs. (1/2 cup) cocoa
1 ¼ lbs. (2 ½ cups) sugar
1 teaspoonful vanilla extract
2 tablespoonfuls fondant
1 gill (1/2 cup) milk
1 tablespoonful glucose
1 ½ ozs. (3 tablespoonfuls) butter
Put the sugar, glucose, butter, cocoa, and milk into a
saucepan, and stir till it boils to 240°, or until it forms a soft
ball when tested in cold water.
Remove from the fire, stir in the vanilla extract and the
fondant. Beat till creamy and pour into a well buttered pan.
When firm, cut in squares or bars.
1 lb. (2 cups) sugar
1/2 pint (1 cup) sour cream
Pinch of salt
3 tablespoonfuls cocoa
1 gill (1/2 cup) water
1/2 teaspoonful ginger extract
1/4 lb. (1 cup) chopped nut meats
4 tablespoonfuls chopped ginger
1 oz. (2 tablespoonfuls) butter
Cook the butter, sugar, cream, and salt until it comes to a
boil; then add the cocoa made into a paste with the water,
and cook until it forms a 50ft ball when tried in cold water,
or registers 240° by the thermometer. Remove from the fire,
and stir in the extract, nuts, and ginger.
Beat until creamy. Pour into buttered tins, and when cool,
cut into squares, cubes, or diamonds. Do not beat too long
or a gloss will not form on the top.
Chocolate Egg Fudge
½ lb. (1 cup) brown sugar
½ lb. (1 cup) granulated sugar
½ pint (1 cup) cream
2 ozs. (4 tablespoonfuls) butter
1 tablespoonful golden syrup
2 squares grated unsweetened chocolate
1 teaspoonful glucose
1 white of egg
2 teaspoonfuls vanilla extract
Boil the sugars, cream, glucose, syrup, and chocolate,
stirring all the time, till the mixture reaches 250°, or forms a
hard ball when tried in cold water.
Remove from the fire, add the vanilla extract and the butter,
and beat until slightly cooled. Now add the stiffly beaten
white of egg and beat the mixture until it becomes thick and
creamy.
Pour at once into a buttered tin. Mark into squares when
cool.
Chocolate and Nut Fudge
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) milk
1 ½ squares chocolate
1 oz. (2 tablespoonfuls) butter
Pinch of salt
Pinch cream of tartar
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
1 teaspoonful coffee extract
1 tablespoonful chopped angelica
Boil the sugar, milk, chocolate, butter, salt, and cream of
tartar until the syrup forms a soft ball when tried in cold
water, or registers 240° by the thermometer. Remove from
the fire and set in a cool place. When it begins to harden,
place on a baking-board and knead until creamy, adding the
extracts, angelica, and nut meats; then roll lengthwise and
cut in slices.
Cocoa Fudge
2 ozs. (1/2 cup) cocoa
1 ¼ lbs. (2 ½ cups) sugar
1 teaspoonful vanilla extract
2 tablespoonfuls fondant
1 gill (1/2 cup) milk
1 tablespoonful glucose
1 ½ ozs. (3 tablespoonfuls) butter
Put the sugar, glucose, butter, cocoa, and milk into a
saucepan, and stir till it boils to 240°, or until it forms a soft
ball when tested in cold water.
Remove from the fire, stir in the vanilla extract and the
fondant. Beat till creamy and pour into a well buttered pan.
When firm, cut in squares or bars.
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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