online:
The Art of Candy
Making Fully
Explained (1915)
&
Home Candy
Making (1911)
And How To Make Them
By Marion Neil (1913)
Candy Recipes
from "Practical
Housekeeping"
1881
“A surfeit of the sweetest things"
A Delicious Cream Candy
2 ½ lbs. (5 cups) sugar
½ pint (1 cup) boiling water
½ pint (1 cup) sweet cream
Peppermint extract to taste
Pinch cream of tartar
Put the sugar into a deep saucepan; then dissolve it
thoroughly with the water and add the cream of tartar.
Do not stir after placing the pan on the fire. Cook over
a moderately hot fire until the syrup reaches 240°, or
until it forms a soft ball when tested in cold water;
then add the cream and cook to 258°, or till it forms a
hard ball when tested in cold water. Add the extract,
and pour into buttered plates.
Pull when cool and cut in pieces. This candy should
be set aside for twenty-four hours to become flaky.
Any color or flavor may be added while pulling the
candy.
A Good Ginger Candy
½ lb. (1 cup) light brown sugar
¼ lb. (1/2 cup) butter
½ lb. (2/3 cup) molasses
1 teaspoonful powdered ginger
½ teaspoonful lemon extract
Pinch cream of tartar
Put the molasses, sugar, ginger, and butter into a
saucepan; dissolve over the fire; then add the cream
of tartar; boil to 290°, or till brittle when tried in cold
water.
Add the lemon extract and pour into buttered tins.
Cut in neat squares.
Amea Candy
1 lb. (2 cups) brown sugar
1 pint (2 cups) water
1 white of egg
1 teaspoonful rose extract
Boil the brown sugar until it is caramel; then add the
water and boil, stirring constantly, to 240°, or until the
syrup forms a soft ball when tried in cold water; then
pour slowly into the stiffly beaten white bf egg,
beating all the time. Add the rose extract, and beat till
it is thick enough to drop. Drop upon waxed paper in
half teaspoonfuls.
Apple Candy
1 lb. (2 cups) sugar
½ tablespoonful vinegar
1 gill (1/2 cup) juice drained from stewed apples
1 teaspoonful rose extract
Pinch cream of tartar
Put the sugar, vinegar, juice, and cream of tartar into a
saucepan, and boil the syrup to 290°, or till it is brittle
when tried in cold water. Pour out on a buttered slab,
and when cool enough to handle, pull until glossy,
adding the rose extract and the red color. Cut in
desired lengths.
Boston Cream Candy
1 ½ lbs. (3 cups) sugar
1/2 pint (1 cup) water
1 teaspoonful vinegar
Pinch cream of tartar
½ pint (1 cup) rich cream
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
Dissolve the sugar in the water and the vinegar. Set
on the stove, and when it boils, add the cream of tartar
and allow to boil until it forms a soft ball when tried
in cold water, or until it reaches 240° by the
thermometer; then pour the cream in slowly and cook
to 254°, or until it forms a hard ball when tried in cold
water. Then pour out on a buttered slab. When cool,
add the extracts and pull until white; then cut into
neat cushions.
When cold, dip in melted chocolate.
Taffy 6
Variety of Candies 2