Candy Making: Candy Recipes, Taffy Recipes, Homemade Candy Recipes, Salt Water Taffy Recipes

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                     Salt-Water Taffy No. 1
1 lb. (2 cups) sugar
5 tablespoonfuls water
1/2 oz. (1 tablespoonful) butter
Pinch cream of tartar
1 teaspoonful vanilla extract

Dissolve the sugar in the water; then add the butter and
boil without stirring to 290°, or until it is crisp when
tested in cold water.
Add the extract and cream of tartar. Pour into a
buttered pan or on to a buttered slab, and when cool
enough to handle, pull until perfectly white. Stretch out
in front of a batch warmer or in front of the fire. Cut into
the desired lengths, and wrap in waxed paper.

                Salt-Water Taffy No. 2
1 ½ lbs. (3 cup) sugar
¼ lb. (1/2 cup) butter
1 lb. glucose
1 tablespoonful glycerine
Pinch tartaric acid
Strawberry extract
Red color
1 teaspoonful salt

Melt the sugar and butter together, add the glucose,
and when boiling-point is reached, add the glycerine
and salt and boil to 258°, or till it forms a hard ball when
tested in cold water. Pour into two buttered pans. When
cool enough to handle, pull the first portion and flavor
it with a little tartaric acid. When pulling the second
portion, add the strawberry extract and the red color.
Cut in small pieces and wrap in waxed paper.

                        Taffy Apples
6 or 8 ripe apples
1 lb. (2 cups) sugar
¼ lb. (1/2 cup) butter
¼ pint (1/2 cup) cream
Pinch cream of tartar
¼ pint (1/2 cup) water
1 teaspoonful vinegar

Put the sugar and water into a saucepan and dissolve;
then add the cream of tartar, butter, vinegar, and cream.
Boil, stirring all the time, to 290°, or until, when tested
in cold water, the syrup becomes quite brittle. Dip each
apple in the boiled syrup by rolling around on skewers,
and put lightly on a buttered plate.
Remove from the plate before they are quite cold.
Another method: Choose firm ripe apples and put a
stick four inches long in each one. Boil three pounds of
brown sugar with one pint of water and one teaspoonful
of glucose in a saucepan until the syrup is quite brittle
when tested in cold water. Add one teaspoonful of
lemon extract, then dip the apples in it, and turn them
over and over until they are covered.
Put on a buttered plate and remove before they are
quite cold.

                             Vassar Taffy
1 lb. (2 cups) brown sugar
1 gill (1/2 cup) water
1 teaspoonful glucose
1/2 pint (I cup) molasses
1 teaspoonful lemon extract
1 tablespoonful chopped pineapple
½ lb. (I cup) butter

Put the sugar, water, butter, and molasses into a
saucepan, and when dissolved, add the glucose. Boil,
stirring all the time, to 260°; then add the extract and the
pineapple.
Pour into a buttered tin or on a buttered slab between
buttered candy bars. When half cold, mark into bars or
squares.
Wrap in waxed paper and keep in air-tight tins.

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