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
1 ½ pints (3 cups) ground walnut meats
3 lbs. (6 cups) granulated sugar
2 tablespoonfuls molasses
1 tablespoonful butter
1 gill (1/2 cup) cider vinegar
1 pint (2 cups) water
1 teaspoonful almond extract
1 teaspoonful orange extract
Chop and grind the walnut meats, or crush them in a
mortar until they are as fine as meal. Put the sugar
into a saucepan, add the butter, vinegar, and water;
boil until brittle, or to 290°.
Stir briskly for half a minute, then quickly mix in the
nuts and the extracts. Press out in a buttered tin.
Spanish Nut Candy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) golden syrup
¾ pint (1 ½ cups) cream
¼ lb. (1 cup) hickory or walnut meats
1 teaspoonful rose extract
1 teaspoonful almond extract
Put the sugar, syrup, and cream into a large
saucepan, and stir well before placing over the fire.
Boil to 250°, or until it forms a hard ball when tried in
cold water; then remove from the fire and stir in the
nuts and the extracts.
Allow to cool for five minutes; then beat until very
stiff. When too stiff to beat, turn out the mixture on a
baking-board and knead for three-quarters of an hour.
Turn into a buttered pan, and allow to stand in a
cool place for twenty-four hours.
Sugar Rock Candy
1 lb. lump-sugar
1 gill (1/2 cup) water
Pinch cream of tartar
4 tablespoonfuls Royal icing
½ teaspoonful vanilla extract
Put the sugar, water, and cream of tartar into a
saucepan and boil to 300°, or till very brittle when
tried in cold water.
Remove from the fire, and gently stir in the Royal
icing and the vanilla extract. Pour at once into a wet
tin.
Break in rough pieces when cold.
Sunshine Candy
1 ½ lbs. (2 ½ cups) sugar
3 tablespoonfuls condensed milk
Few drops yellow color
1 teaspoonful lemon extract
Pinch cream of tartar
½ pint (1 cup) water
½ teaspoonful rose extract
Melted chocolate or melted fondant
Put the sugar and water into a saucepan, stir over the
fire till dissolved, add the cream of tartar and the
condensed milk, and stir until the mixture reaches
240°, or until it forms a soft ball when tried in cold
water.
Pour into a wet basin, and when almost half cold,
add the extracts and the color.
Beat it till creamy, then knead it for five minutes,
cover with waxed paper and a cloth, and leave for one
hour.
Form into small rounds and lay on waxed paper to
dry.
Dip in melted chocolate or melted fondant.
A Variety of
Candies 10
A Variety of
Candies 12