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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Everton Taffy
2 lbs. (4 cups) pale yellow sugar
10 ozs. (1 ¼ cups) butter
¾ pint (1 ½ cups) water
Pinch cream of tartar
1 teaspoonful lemon extract
2 tablespoonfuls golden syrup
Put the sugar into a large saucepan, add the water,
syrup, butter, and cream of tartar, stir, and boil very
carefully to 300°, or until it will snap when tested in
cold water.
Add the lemon extract and pour into buttered tins.
When nearly set, mark into squares.
Grape-Juice Taffy
½ pint (1 cup) grape-juice
1 ½ lbs. (3 cups) sugar
2 tablespoonfuls vinegar or lemon-juice
Few drops violet color
Pinch cream of tartar
Put all these ingredients into a saucepan and boil until
the syrup is quite brittle when tried in cold water, or
until it reaches 300° by the thermometer.
Pour into buttered tins, and when cool enough, pull.
Cut into small pieces with buttered scissors.
Hazelnut Taffy
1 lb. lump-sugar
1 gill (1/2 cup) water
1 oz (2 tablespoonfuls) butter
1 teaspoonful vinegar
Pinch of salt
Pinch cream of tartar
½ lb. (2 cups) hazelnuts
1 teaspoonful vanilla extract
Put the vinegar, salt, cream of tartar, and water in a
basin, and let dissolve thoroughly.
Melt the butter in a saucepan, add the sugar, then the
water, etc.; stir till boiling; add the nuts, which have
been shelled and split; continue stirring the mixture till
it becomes a nice brown color; add the vanilla extract,
and pour into buttered tins.
When cool, mark off into squares.
Helensburgh Taffy
2 lbs. (4 cups) sugar
¼ lb. (1/2 cup) butter
1 can condensed milk
½ pint (1 cup water
2 teaspoonfuls vanilla extract
Few drops red color
Put the water, condensed milk, butter, and sugar into a
saucepan; stir over a gentle heat until it forms a hard
ball when tested in cold water, or until it reaches 254°;
then add the vanilla extract and the red color.
Pour into buttered tins, and when cool, cut into bars.
Hickory-Nut Taffy
¼ lb. (1/2 cup) hickory-nut meats
1 lb. (2 cups) sugar
1 gill (1/2 cup) vinegar
½ pint (1 cup) water
1 oz. (2 tablespoonfuls butter
½ teaspoonful almond extract
Put the sugar, vinegar, water, and butter into a
saucepan, and boil to 252°, or till the mixture hardens
when dropped in cold water. Put in the nuts and the
extract. Pour into buttered pans or on a buttered slab
between buttered candy bars.
Pull when cool until it becomes white. Cut into neat
strips.
This taffy should not be stirred.
2 lbs. (4 cups) pale yellow sugar
10 ozs. (1 ¼ cups) butter
¾ pint (1 ½ cups) water
Pinch cream of tartar
1 teaspoonful lemon extract
2 tablespoonfuls golden syrup
Put the sugar into a large saucepan, add the water,
syrup, butter, and cream of tartar, stir, and boil very
carefully to 300°, or until it will snap when tested in
cold water.
Add the lemon extract and pour into buttered tins.
When nearly set, mark into squares.
Grape-Juice Taffy
½ pint (1 cup) grape-juice
1 ½ lbs. (3 cups) sugar
2 tablespoonfuls vinegar or lemon-juice
Few drops violet color
Pinch cream of tartar
Put all these ingredients into a saucepan and boil until
the syrup is quite brittle when tried in cold water, or
until it reaches 300° by the thermometer.
Pour into buttered tins, and when cool enough, pull.
Cut into small pieces with buttered scissors.
Hazelnut Taffy
1 lb. lump-sugar
1 gill (1/2 cup) water
1 oz (2 tablespoonfuls) butter
1 teaspoonful vinegar
Pinch of salt
Pinch cream of tartar
½ lb. (2 cups) hazelnuts
1 teaspoonful vanilla extract
Put the vinegar, salt, cream of tartar, and water in a
basin, and let dissolve thoroughly.
Melt the butter in a saucepan, add the sugar, then the
water, etc.; stir till boiling; add the nuts, which have
been shelled and split; continue stirring the mixture till
it becomes a nice brown color; add the vanilla extract,
and pour into buttered tins.
When cool, mark off into squares.
Helensburgh Taffy
2 lbs. (4 cups) sugar
¼ lb. (1/2 cup) butter
1 can condensed milk
½ pint (1 cup water
2 teaspoonfuls vanilla extract
Few drops red color
Put the water, condensed milk, butter, and sugar into a
saucepan; stir over a gentle heat until it forms a hard
ball when tested in cold water, or until it reaches 254°;
then add the vanilla extract and the red color.
Pour into buttered tins, and when cool, cut into bars.
Hickory-Nut Taffy
¼ lb. (1/2 cup) hickory-nut meats
1 lb. (2 cups) sugar
1 gill (1/2 cup) vinegar
½ pint (1 cup) water
1 oz. (2 tablespoonfuls butter
½ teaspoonful almond extract
Put the sugar, vinegar, water, and butter into a
saucepan, and boil to 252°, or till the mixture hardens
when dropped in cold water. Put in the nuts and the
extract. Pour into buttered pans or on a buttered slab
between buttered candy bars.
Pull when cool until it becomes white. Cut into neat
strips.
This taffy should not be stirred.
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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