online:
The Art of Candy
Making Fully
Explained (1915)
&
Home Candy
Making (1911)
And How To Make Them
By Marion Neil (1913)
¼ lb. (1 cup) pecan-nut meats
¼ lb. (1 cup) hickory-nut meats
¼ lb. (1 cup) English-walnuts
¼ lb. (1 cup) Brazil-nut meats
¼ lb. (1 cup) blanched pistachio nuts
6 ozs. (3/4 cup) sugar
6 ozs (3/4 cup butter
Pinch banking soda
¾ pint (1 ½ cups) molasses
½ lb. (2 cups) chopped figs
1 teaspoonful vanilla extract
1 teaspoonful lemon extract
1 teaspoonful almond extract
Put the molasses and sugar into a saucepan, and boil
till the mixture forms a hard ball when tried in cold
water, or until it reaches 260°; then add the butter, and
continue to boil to 280°, or until it is brittle when
tested in cold water.
Now add the soda, figs, extracts, and the nuts
broken in small pieces. Pour into a well-buttered
mold or pan, and leave in a cool place for twelve
hours. Turn out and cut in slices. Wrap the slices in
waxed paper.
The candy should be stirred all the time it is cooking.
Candy Recipes
from "Practical
Housekeeping"
1881
1 lb. (2 cups) sugar
½ gill (1/4 cup) golden syrup
2 whites of eggs
½ gill (1/4 cup) water
2 ozs. (1/2 cup) chopped nut meats
1 teaspoonful vanilla extract
½ teaspoonful lemon extract
Put the sugar, syrup, and water into a saucepan, and boil until it forms
a soft ball when tried in cold water, or until it registers 240°. Then allow
to cool. Beat up the whites of the eggs to a stiff froth; then pour the
cooled syrup over them, beating all the time. Beat till creamy, then add
the nut meats and the extracts, and pour into a buttered tin.
When cold, cut in bars or squares.
This candy may be dipped in melted flavored fondant.
Fantastic Candy
2 lbs. (4 cups) sugar
1 gill (1/2 cup) water
1 teaspoonful lemon extract
Pinch cream of tartar
Dissolve the sugar in the water; then add the cream of tartar and boil to
290°, or until it hardens instantly in cold water; then add the lemon
extract. Stir for a moment, and pour out on a buttered slab to cool.
As soon as possible, pull it over a hook until it becomes white and hard.
Roll it into a round mass, and with a sharp knife cut it into thin slices.
Butter the finger-tips and curl the slices into fantastic shapes. Lay them
on buttered tins to harden.
Fig Candy
6 ozs. (1 ¼ cups) chopped figs
1 teaspoonful lemon extract
1 lb. (2 cups) maple-sugar
½ pint (1 cup) milk
Pinch cream of tartar
Boil the milk, sugar, and cream of tartar very slowly for twenty minutes;
add the extract and the figs, allow to boil up, and pour into a buttered
pan to set.
When firm, cut into bars.
A Variety of
Candies 3
A Variety of
Candies 5