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 ozs. (2 ¼ cups) sugar
½ pint (1 cup) milk
1 oz. (2 tablespoonfuls) butter
¼ lb. (1 cup) chopped nut meats
1 teaspoonful vanilla extract
Melt the quarter cupful of sugar in a small
saucepan and stir until it is a dark-brown color. Cook
together the sugar and the milk, and when they begin
to boil, add the melted sugar, stirring all the time;
allow to boil until it forms a soft ball when tried in
cold water, or reaches 240°; then add the butter, nuts,
and vanilla extract, remove from the fire and beat
until creamy.
Pour into buttered tins, and when cool, cut in bars
or squares.
Cider Candy Sticks
1 lb. (2 cups) sugar
½ pint (1 cup) pure cider
2 teaspoonfuls lemon extract
1 teaspoonful glucose
Few drops lemon color
Boil the cider, sugar, and glucose until it is quite
brittle when dropped in cold water, or registers 300°
by the thermometer; then add the lemon color and the
extract, and pour out on a buttered slab to cool.
Pull into a long piece and cut with buttered scissors
into neat sticks. Wrap each stick in waxed paper.
Corkscrew Candy
1 lb. (2 cups) sugar
1 oiled stick
Lemon flavor to taste
Boil the sugar to 295°, or to the hard crack. Pour out
on an oiled slab and add the lemon extract. When
partly cold, gather it together with a buttered knife
and divide it into portions. Roll into lengths, then
flatten out slightly, and twist around a buttered stick
half an inch in diameter to give the shape of a
corkscrew. Lay on waxed paper to dry.
Cough Candy
1 lb. (2 cups) sugar
Few drops horehound essence
½ pint (1 cup) water
¼ lb. (1/2 cup) butter
Pinch cream of tartar
Put the water and sugar into a .saucepan and stir
till dissolved; then add the cream of tartar and stir
until it reaches 240°, or forms a soft ball when tried in
cold water; then add the butter, melted, and the
horehound, and boil to 245°, stirring it all the time.
Remove the pan from the fire, and allow to cool for
four minutes; then beat until it begins to thicken.
Pour at once into buttered tins. When cool, mark
into squares.
Cream Sea-Foam Candy
1 ½ lbs. (3 cups) sugar
½ pint (1 cup) water
¼ teaspoonful salt
2 whites of eggs
¼ lb. (1 cup) chopped nut meats
1 teaspoonful lemon extract
1 gill (1/2 cup) golden syrup
Dissolve the syrup, sugar, and water in a saucepan;
stir and boil until the syrup registers 240° by the
thermometer, or until, when tried in cold water, it
forms a soft ball.
Beat up the whites of the eggs to a stiff froth, adding
the salt to them; then gently pour the boiled syrup on
the beaten whites, beating all the time. Continue
beating until the mixture is stiff enough to hold its
shape; then add the lemon extract and the chopped
nut meats. Pour into a buttered tin.
When firm, turn out and cut into blocks.
A Variety of
Candies 2
A Variety of
Candies 4