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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Scotch Taffy
1 ½ lbs. (3 cups) brown sugar
½ lb. (1 cup) butter
1 tablespoonful water
1 teaspoonful glucose
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
¾ lb. (1 cup) golden syrup
First melt the butter in a saucepan; then add the
syrup, sugar, and the water. Stand the pan by the side
of the fire until the sugar is dissolved. Heat to
boiling-point, stirring frequently; then add the
glucose, and let it boil steadily until, when a little of it
is dropped from a spoon into the coldest water
procurable, it becomes crisp and brittle, or until it
reaches 300° by the thermometer; then add the
extracts, pour into well-greased tins, and leave until
set.
Before it is quite set mark it into squares; it can then
be broken up easily and neatly when cold.
Store in dry, air-tight tins, or twist up in waxed
papers.
Russian Taffy No. 1
2 lbs. (4 cups) brown sugar
½ lb. (1 cup) butter
2 tablespoonfuls water
1 tablespoonful vanilla extract
1 teaspoonful rose extract
½ pint (1 cup) cream
¼ teaspoonful red color
¼ teaspoonful yellow color
Put the sugar, butter, and water into a saucepan;
bring to boiling-point; then add to it the cream and
the extracts.
Stir and boil till the mixture reaches 252°, or until, on
dropping a little into cold water, it will harden; then
add the colors; boil two minutes more, lift it off the
fire, and let it go off the boil before pouring it into a
buttered tin.
Cut it in squares or bars when partially set.
Russian Taffy No. 2
½ lb. (1 cup) white sugar
1 lb. (2 cups) brown sugar
¼ lb. (1/2 cup) butter
½ pint (1 cup) condensed milk
½ pint (1 cup) milk or cream
1 tablespoonful golden syrup
1 tablespoonful glucose
1 tablespoonful vanilla extract
1 teaspoonful orange extract
½ teaspoonful red color
Put half of the butter into a large enameled or
copper saucepan. When melted, add the condensed
milk, glucose, syrup, and milk, and stir until
dissolved.
Add the sugars, and let it quite dissolve before the
mixture boils; then boil slowly, stirring all the time, to
245°.
Add the remainder of the butter, extracts, and red
color, and boil to 252°. Remove the pan from the fire,
let it stand until the bubbles cease, and then pour into
well-buttered tins. When half set, mark into squares.
Leave for a few hours, then break up and wrap in
waxed paper.
1 ½ lbs. (3 cups) brown sugar
½ lb. (1 cup) butter
1 tablespoonful water
1 teaspoonful glucose
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
¾ lb. (1 cup) golden syrup
First melt the butter in a saucepan; then add the
syrup, sugar, and the water. Stand the pan by the side
of the fire until the sugar is dissolved. Heat to
boiling-point, stirring frequently; then add the
glucose, and let it boil steadily until, when a little of it
is dropped from a spoon into the coldest water
procurable, it becomes crisp and brittle, or until it
reaches 300° by the thermometer; then add the
extracts, pour into well-greased tins, and leave until
set.
Before it is quite set mark it into squares; it can then
be broken up easily and neatly when cold.
Store in dry, air-tight tins, or twist up in waxed
papers.
Russian Taffy No. 1
2 lbs. (4 cups) brown sugar
½ lb. (1 cup) butter
2 tablespoonfuls water
1 tablespoonful vanilla extract
1 teaspoonful rose extract
½ pint (1 cup) cream
¼ teaspoonful red color
¼ teaspoonful yellow color
Put the sugar, butter, and water into a saucepan;
bring to boiling-point; then add to it the cream and
the extracts.
Stir and boil till the mixture reaches 252°, or until, on
dropping a little into cold water, it will harden; then
add the colors; boil two minutes more, lift it off the
fire, and let it go off the boil before pouring it into a
buttered tin.
Cut it in squares or bars when partially set.
Russian Taffy No. 2
½ lb. (1 cup) white sugar
1 lb. (2 cups) brown sugar
¼ lb. (1/2 cup) butter
½ pint (1 cup) condensed milk
½ pint (1 cup) milk or cream
1 tablespoonful golden syrup
1 tablespoonful glucose
1 tablespoonful vanilla extract
1 teaspoonful orange extract
½ teaspoonful red color
Put half of the butter into a large enameled or
copper saucepan. When melted, add the condensed
milk, glucose, syrup, and milk, and stir until
dissolved.
Add the sugars, and let it quite dissolve before the
mixture boils; then boil slowly, stirring all the time, to
245°.
Add the remainder of the butter, extracts, and red
color, and boil to 252°. Remove the pan from the fire,
let it stand until the bubbles cease, and then pour into
well-buttered tins. When half set, mark into squares.
Leave for a few hours, then break up and wrap in
waxed paper.
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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