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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
All Sorts of Taffies
"Longing, as I said for prunes"
Bunty Chewing Taffy
3 lbs. (6 cups) sugar
1 ½ pints (3 cups) water
1 lb. glucose
¼ teaspoonful baking soda
1 tablespoonful boiling water
1 teaspoonful ginger extract
1 teaspoonful lemon extract
Dissolve the sugar in the cold water, add the glucose
and the soda dissolved in the boiling water, then boil
to 290°, or till brittle when tried in cold water.
Add the extracts, and pour out on a buttered slab,
and when cool, pull and cut in bars.
Clear Walnut Taffy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) water
2 drops acetic add
1 teaspoonful lemon extract
¼ teaspoonful salt
¼ lb. (1 cup) walnut meats
Crush the walnut meats and sprinkle them on a
buttered tin. Put the sugar and the water into a
saucepan, and when the sugar is dissolved, brush
round the sides of the pan with a wet brush to remove
all the crystals formed on it. Put the lid on the pan
and allow to boil quickly until the steam issues; then
remove the lid.
Put in the thermometer, and boil to 300°, or till quite
brittle when tested in cold water; then add the salt,
acetic acid, and lemon extract.
Pour over the walnuts, and when cold, break into
small pieces.
Circus Taffy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) water
1 tablespoonful glycerine
1 tablespoonful vinegar
¼ lb. (1/2 cup) butter
1 teaspoonful vanilla extract
½ teaspoonful wintergreen extract
½ teaspoonful peppermint extract
Few drops red color
Few drops yellow color
Put into a saucepan the sugar, water, glycerine,
vinegar, and butter, and boil without stirring until it
registers 300° by the thermometer, or until, when
tested in cold water, it is quite brittle.
Pour on three buttered platters. Flavor one with
vanilla extract and add the yellow color to it; one with
peppermint, and the last with wintergreen, adding the
red color.
Pull, as soon as cool enough to handle, into long
strips, and cut with buttered scissors into neat pieces.
Wrap in waxed paper.
Colonial Taffy
2 lbs. (4 cups) sugar
1 gill (1/2 cup) water
¼ lb. (1/2 cup) butter
1 can condensed milk
1 teaspoonful orange extract
½ teaspoonful rose extract
Few drops red color
2 ozs. (1/2 cup) chopped preserved cherries
Put the sugar, water, butter, and milk into a
saucepan. Stir over the fire for forty-five minutes; then
add the extracts, color, and cherries. Stir off the fire for
one minute; then pour into buttered tins and cut into
blocks.
"Longing, as I said for prunes"
Bunty Chewing Taffy
3 lbs. (6 cups) sugar
1 ½ pints (3 cups) water
1 lb. glucose
¼ teaspoonful baking soda
1 tablespoonful boiling water
1 teaspoonful ginger extract
1 teaspoonful lemon extract
Dissolve the sugar in the cold water, add the glucose
and the soda dissolved in the boiling water, then boil
to 290°, or till brittle when tried in cold water.
Add the extracts, and pour out on a buttered slab,
and when cool, pull and cut in bars.
Clear Walnut Taffy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) water
2 drops acetic add
1 teaspoonful lemon extract
¼ teaspoonful salt
¼ lb. (1 cup) walnut meats
Crush the walnut meats and sprinkle them on a
buttered tin. Put the sugar and the water into a
saucepan, and when the sugar is dissolved, brush
round the sides of the pan with a wet brush to remove
all the crystals formed on it. Put the lid on the pan
and allow to boil quickly until the steam issues; then
remove the lid.
Put in the thermometer, and boil to 300°, or till quite
brittle when tested in cold water; then add the salt,
acetic acid, and lemon extract.
Pour over the walnuts, and when cold, break into
small pieces.
Circus Taffy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) water
1 tablespoonful glycerine
1 tablespoonful vinegar
¼ lb. (1/2 cup) butter
1 teaspoonful vanilla extract
½ teaspoonful wintergreen extract
½ teaspoonful peppermint extract
Few drops red color
Few drops yellow color
Put into a saucepan the sugar, water, glycerine,
vinegar, and butter, and boil without stirring until it
registers 300° by the thermometer, or until, when
tested in cold water, it is quite brittle.
Pour on three buttered platters. Flavor one with
vanilla extract and add the yellow color to it; one with
peppermint, and the last with wintergreen, adding the
red color.
Pull, as soon as cool enough to handle, into long
strips, and cut with buttered scissors into neat pieces.
Wrap in waxed paper.
Colonial Taffy
2 lbs. (4 cups) sugar
1 gill (1/2 cup) water
¼ lb. (1/2 cup) butter
1 can condensed milk
1 teaspoonful orange extract
½ teaspoonful rose extract
Few drops red color
2 ozs. (1/2 cup) chopped preserved cherries
Put the sugar, water, butter, and milk into a
saucepan. Stir over the fire for forty-five minutes; then
add the extracts, color, and cherries. Stir off the fire for
one minute; then pour into buttered tins and cut into
blocks.
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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