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 lb. (2 cups) brown sugar
1 gill (1/2 cup) golden syrup
Pinch cream of tartar
4 drops tartaric acid
1 oz. (2 tablespoonfuls) butter
¼ lb. (1/2 cup) chopped walnut meats
1 gill (1/2 cup) water
1 teaspoonful pistachio extract
Put the sugar, water, and cream of tartar into a large
saucepan and boil until they become clear; then add
the syrup and the butter. Boil until the mixture sets
when tested in cold water, or to 260° by the
thermometer. Pour the mixture out on a large
buttered dish or platter. Sprinkle on it the tartaric
acid, and put the walnuts in a heap in the middle.
With a buttered knife keep folding the edges over
into the middle, and go on doing this until the nuts
are mixed in. Cut the candy into thick strips with a
pair of buttered scissors. Pull and stretch these out
until about an inch wide, and cut them into cushions.
Watermelon Candy
2 ozs. (1/2 cup) preserved watermelon rind
¼ lb. (1 cup) chopped nut meats
1 teaspoonful rose extract
5 tablespoonfuls (1/3 cup) golden syrup
1 gill (1/2 cup) cold water
2 whites of eggs
1 pound (2 cups) sugar
Boil the sugar, water, and syrup to 280°, or until the
candy becomes brittle when dropped into cold water.
Remove from the fire, and allow to cool slightly; then
pour gradually over the stiffly beaten whites of the
eggs, stirring constantly; add the watermelon rind,
rose extract, and the nut meats. When well beaten,
pour into a buttered tin.
Cut in squares when cool.
Wintergreen Candy
½ pint (1 cup) golden syrup
1 lb. (2 cups) brown sugar
½ pint (1 cup) water
Pinch cream of tartar
½ teaspoonful wintergreen extract
Few drops red color
Put the syrup, water, and sugar into a saucepan, and
stir until the sugar is dissolved; then add the cream of
tartar; allow to boil until it forms a hard ball when
tried in cold water, or until it registers 250° by the
thermometer; then add the wintergreen extract and
the red color.
Pour it on to a greased slab or a greased platter.
When cool enough to handle, pull it over a candy
hook until it is a rich yellow color. Roll it out and cut
it into suitable sticks, and wrap each up in waxed
paper.
A Variety of
Candies 11
Mixed BonBons