=Granulated= sugar is preferable. Candy should not be stirred while
boiling. Cream tartar should not be added until syrup begins to boil.
Butter should be put in when candy is almost done. Flavors are more
delicate when not boiled in candy but added afterward.
=Butter Scotch.=—2 cups sugar, 2 tablespoons water, piece butter size
of an egg. Boil without stirring until it hardens on a spoon. Pour out
on buttered plates to cool.
=Cream Candy.=—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon
extract lemon, 1 teaspoon cream tartar. Add little water to moisten
sugar, boil until brittle. Put in extract, then turn quickly out on
buttered plates. When cool, pull until white, and cut in squares.
=Cream Walnuts.=—2 cups sugar, ⅔ cup water. Boil _without stirring_
until it will spin a thread; flavor with extract vanilla. Set off into
dish with cold water in; when at blood heat stir briskly until white
and creamy, then knead and work with the hands for several minutes.
Have walnuts shelled: make cream into small round cakes with your
fingers; press half a walnut on either side, and drop into sifted
granulated sugar. For cream dates, take fresh dates, remove stones,
and fill center of dates with this same cream. Drop into sugar.
=Creamed Nuts.=—Mix 1 pound confectioners’ sugar, white 1 unbeaten
egg, 1 teaspoon vanilla, and 2 teaspoons cold water to a stiff paste.
Shape in little balls, press between halved walnut or other nut
meats. Stoned dates and large raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped in bars, and cut in
squares.
=Butter Taffy.=—Boil 3 cups brown sugar, ½ cup molasses, ¼ cup each
hot water and vinegar. When it crisps in cold water, add 2 tablespoons
butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans.
=Candied Popcorn.=—Put into an iron kettle 1 tablespoon butter, 3
tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready
to candy, then throw in 3 quarts nicely popped corn. Stir briskly
till candy is evenly distributed over corn. Take kettle from fire,
stir until it is cooled a little and you have each grain separate and
crystallized with sugar, taking care that corn does not burn. Nuts of
any kind may be prepared in same way.
=Cocoanut Cream Candy.=—1 cocoanut, 1½ pounds granulated sugar. Put
sugar and milk of cocoanut together, heat slowly until sugar is
melted; then boil 5 minutes; add cocoanut (finely grated), boil 10
minutes longer, stir constantly to keep from burning. Pour on buttered
plates, cut in squares. Will take about 2 days to harden. Use prepared
cocoanut when other cannot be had.
=Hickory Nut Candy.=—1 cup hickory nuts (meats), 2 cups sugar, ½ cup
water. Boil sugar and water, without stirring, until thick enough to
spin a thread; flavor with extract lemon or vanilla. Set off into cold
water; stir quickly until white; then stir in nuts; turn into flat
tin; when cold cut into small squares.
=Chocolate Caramels.=—2 cups molasses, 1 cup brown sugar, 1 cup cream
or milk, ½ pound chocolate, piece of butter size of an egg. Beat all
together; boil until it thickens in water; turn into large flat tins,
well-buttered. When nearly cold, cut into small squares.
=Ice Cream Candy.=—3 cups sugar, crushed or cut loaf, a little less
than ½ cup vinegar, 1½ cups cold water, piece of butter size of a
walnut, flavor with extract vanilla. Boil until it hardens, then pull
until white.
=Molasses Candy.=—3 cups yellow coffee sugar, 1 cup molasses, 1 cup
water, ½ teaspoon cream tartar, butter size of a walnut. Follow
directions for cream candy.
=Velvet Molasses Candy.=—Put 1½ pounds sugar, ½ pint molasses, ½
pint water, ¼ cup vinegar, in agate kettle. Heat; when boiling add ½
teaspoon cream tartar. Boil till it crisps in cold water. Stir; when
almost done add ¼ pound butter, ¼ teaspoon soda. Cool in buttered pan
and pull.
=Peanut Brittle.=—Shell and chop roasted nuts to measure 1 pint. Put 2
pounds granulated sugar in clean frying-pan. Stir over slow fire. It
will lump, then gradually melt. When pale coffee color and clear add
nuts and pour quickly on buttered tin sheet. Roll thin as possible.
When cold break up.
=Fudge.=—Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter.
When sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15
minutes. Take from fire, add 1 teaspoon vanilla, stir till creamy,
pour on buttered plates, cut in squares.