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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Kewpie Taffy
2 lbs. molasses
1 tablespoonful glucose
2 tablespoonfuls vinegar
2 ozs. (4 tablespoonfuls) butter
1 teaspoonful lemon extract
½ teaspoonful ginger extract
Put the molasses and glucose into a saucepan and
allow to boil for ten minutes; stir to prevent boiling
over; then add the vinegar and the butter. Boil again,
and when it reaches 300°, or when a little dropped
into cold water becomes quite brittle, add the extracts
and pour into buttered tins.
Nut Taffy
½ lb. (2 cups) chopped nut meats
1 lb. (2 cups) brown sugar
1 oz. (2 tablespoonfuls) butter
3 drops acetic acid
Pinch cream of tartar
1 gill (1/2 cup) water
4 ozs. (4 heaping tablespoonfuls) molasses
1 teaspoonful orange extract
Dissolve the sugar, water, and cream of tartar in a
saucepan, and boil for fifteen minutes; then add the
molasses and butter, and boil till it registers 310° by
the thermometer, or until, when tried in cold water, it
will be quite brittle. Pour on to an oiled slab, add the
acetic acid, the extract, and the nut meats, fold over
and over until cool enough to handle; then pull into
strips.
Cut into pieces with buttered scissors, and wrap in
waxed paper.
Peanut Taffy
1 lb. lump-sugar
1 lb. (4 cups) roasted peanuts
1 teaspoonful lemon extract
Shell the nuts and remove the brown skins.
Then pound them in a mortar, or roll them with a
rolling pin until well crushed, after which shake them
on a wire sieve,-not a very fine one,-and save the finer
pieces that fall through. Keep the coarser fragments
separate.
Put the sugar and the lemon extract into a
saucepan; stand it over a quick fire, and stir the sugar
until it is dissolved and looks like golden syrup.
Then at once stir in as many of the coarser pieces of
nut as the syrup will take up. Dust a board over with
the finer pieces, turn the sugar mass on to it, and
shake over more pounded nuts.
Press, and roll out as quickly as possible into a thin
sheet; mark this into squares with a sharp knife, and
allow it to cool. Then loosen it from the board, break
apart, and store in a dry, air-tight tin. Unless the
rolling is done quickly, the candy will harden too
rapidly to handle.
For a variation pull little lumps off with an oiled
fork, and rapidly shape them into balls or leave them
in rocky morsels.
Any other kind of nut will do in place of the peanuts.
Peppermint Taffy
1 teaspoonful peppermint extract
1 gill (1/2 cup) golden syrup
1 oz. (2 tablespoonfuls) butter
½ lb. (1 cup) sugar
1 teaspoonful vinegar
Pinch cream of tartar
1 gill (1/2 cup) strained honey
Put the sugar, golden syrup, and honey into a
saucepan over the fire. When the sugar is dissolved,
add the cream of tartar and boil, stirring all the time
for twenty minutes.
Add the vinegar, butter, and peppermint extract;
allow to boil up and pour on to a buttered slab. Pull
when cool enough to handle, and cut into cushions.
2 lbs. molasses
1 tablespoonful glucose
2 tablespoonfuls vinegar
2 ozs. (4 tablespoonfuls) butter
1 teaspoonful lemon extract
½ teaspoonful ginger extract
Put the molasses and glucose into a saucepan and
allow to boil for ten minutes; stir to prevent boiling
over; then add the vinegar and the butter. Boil again,
and when it reaches 300°, or when a little dropped
into cold water becomes quite brittle, add the extracts
and pour into buttered tins.
Nut Taffy
½ lb. (2 cups) chopped nut meats
1 lb. (2 cups) brown sugar
1 oz. (2 tablespoonfuls) butter
3 drops acetic acid
Pinch cream of tartar
1 gill (1/2 cup) water
4 ozs. (4 heaping tablespoonfuls) molasses
1 teaspoonful orange extract
Dissolve the sugar, water, and cream of tartar in a
saucepan, and boil for fifteen minutes; then add the
molasses and butter, and boil till it registers 310° by
the thermometer, or until, when tried in cold water, it
will be quite brittle. Pour on to an oiled slab, add the
acetic acid, the extract, and the nut meats, fold over
and over until cool enough to handle; then pull into
strips.
Cut into pieces with buttered scissors, and wrap in
waxed paper.
Peanut Taffy
1 lb. lump-sugar
1 lb. (4 cups) roasted peanuts
1 teaspoonful lemon extract
Shell the nuts and remove the brown skins.
Then pound them in a mortar, or roll them with a
rolling pin until well crushed, after which shake them
on a wire sieve,-not a very fine one,-and save the finer
pieces that fall through. Keep the coarser fragments
separate.
Put the sugar and the lemon extract into a
saucepan; stand it over a quick fire, and stir the sugar
until it is dissolved and looks like golden syrup.
Then at once stir in as many of the coarser pieces of
nut as the syrup will take up. Dust a board over with
the finer pieces, turn the sugar mass on to it, and
shake over more pounded nuts.
Press, and roll out as quickly as possible into a thin
sheet; mark this into squares with a sharp knife, and
allow it to cool. Then loosen it from the board, break
apart, and store in a dry, air-tight tin. Unless the
rolling is done quickly, the candy will harden too
rapidly to handle.
For a variation pull little lumps off with an oiled
fork, and rapidly shape them into balls or leave them
in rocky morsels.
Any other kind of nut will do in place of the peanuts.
Peppermint Taffy
1 teaspoonful peppermint extract
1 gill (1/2 cup) golden syrup
1 oz. (2 tablespoonfuls) butter
½ lb. (1 cup) sugar
1 teaspoonful vinegar
Pinch cream of tartar
1 gill (1/2 cup) strained honey
Put the sugar, golden syrup, and honey into a
saucepan over the fire. When the sugar is dissolved,
add the cream of tartar and boil, stirring all the time
for twenty minutes.
Add the vinegar, butter, and peppermint extract;
allow to boil up and pour on to a buttered slab. Pull
when cool enough to handle, and cut into cushions.
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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