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
¼ lb. (1 cup) blanched almonds, chopped
¼ lb. (1 cup) pecan-nut meats, chopped
1 lb. (2 cups) sugar
1 teaspoonful vanilla extract
Put the sugar into a saucepan and stir constantly
until it melts and turns a yellow color.
Put the almonds into the oven until thoroughly dried,
but do not allow to get brown. Grease a shallow pan,
sprinkle in the almonds mixed with the extract, and
over this sprinkle the pecan-nut meats. Over this pour
the syrup, so as to coat the nuts evenly.
Golden Syrup Candy
4 lbs. golden syrup
1 teaspoonful lemon extract or vanilla extract
½ teaspoonful baking soda
Boil the golden syrup very slowly, stirring to prevent
burning, till it snaps when tried in cold water or
registers 3000 by the thermometer; then add the
flavoring and the baking soda, stirring hard. Take off
immediately, and pour out on a buttered slab. When
cool enough to handle, pull the candy rapidly, so as
to make it light colored; then cut with buttered
scissors into sticks or cushions.
Grandmother’s Candy
1 quart (4 cups) maple syrup
½ pint (1 cup) cream
1 teaspoonful lemon extract
2 ozs. (1/4 cup) butter
¼ lb. (1 cup) chopped nut meats
Boil the maple syrup, cream, and butter for nine
minutes after it commences to boil. Take from the fire,
add the nut meats and the extract, stir for five minutes.
Pour into buttered tins, and when partly solid, cut in
neat squares.
Heavenly Candy
1 lb. (2 cups) sugar
1/2 pint (1 cup) water
Pinch cream of tartar
1 gill (1/2 cup) golden syrup
3 whites of eggs
Pinch of salt
1 teaspoonful orange extract
1 teaspoonful rose extract
1/4 teaspoonful almond extract
¼ lb. (1 cup) chopped nut meats
Dissolve the sugar in the water in a saucepan; then
add the cream of tartar and golden syrup, and boil
until it registers 240° by the thermometer, or until,
when tried in cold water, it forms a soft ball.
Beat the whites of the eggs to a stiff froth, add the
salt, pour half of the syrup over them, beating all the
time.
Boil the remaining syrup to 250°, or till, when tried
in cold water, it forms a stiff ball, and beat it into the
egg mixture. Beat until it begins to stiffen, add the
extracts and the nut meats, and pour into buttered
pans.
When cool, mark into neat pieces.
Harlequin Candy
1 pint (2 cups) strained honey
½ lb. (grated chocolate
½ teaspoonful powdered cinnamon
½ teaspoonful powdered mace
¾ lb. (3 cups) chopped English-walnut meats
1 lb. (4 cups) blanched, chopped, and browned
almonds
1 lb. (4 cups) pine nuts
Put the honey, chocolate, cinnamon, mace, and nut
meats into a saucepan, and boil to 245°, or until the
mixture forms a hard ball when tested in cold water.
Pour out on a board dusted with confectioners' sugar,
and when cool, roll out and cut in crescents.
Dry in a slow oven.
A Variety Of
Candies 4
A Variety of
Candies 6