Maple Taffy.
Place together in the kettle, 2 pounds of maple sugar, 1 pound of
brown sugar, ½ pound of glucose and 1 pint of water, and stir until
the mixture is dissolved. Boil until the taffy will snap when tested
in cold water, then pour it upon a buttered dish or slab to cool. The
candy may be checked off in squares, or, if preferred, it may be pulled
until white.
Maple Candy.
Three cups sugar, 1 cup syrup, ½ cup water. When it comes to a boil put
in one large spoonful of vinegar ¼ teaspoonful of cream of tartar, 1
lump of butter the size of a walnut. Boil until brittle when dropped
into cold water. Pull until light and dry.
Two cups maple honey, 1 cup sugar, ¼ teaspoonful soda, lump of butter
half as big as an egg. Boil until brittle when dropped in water, and
then take off and cool on plates. When cold, pull and cut up.
Two cups maple sugar, ½ cup of water, 1 tablespoonful vinegar. Boil
until it will be crumpy when dropped in cold water. Turn on buttered
plates; when cool enough, pull and cut into sticks.
Maple Cream Without Cream.
No. 1. Place in a batter bowl the whites of two eggs and two cups
of the best maple syrup. Whip these together with an egg-beater or
fork, and then throw in enough XXX confectioners’ sugar to thicken
sufficiently to mould into shapes. Coat with either chocolate or plain
cream.
No. 2. Mix two pounds of maple sugar, a fourth of a teaspoonful of
cream of tartar and a cup of water, and boil until a little of the
syrup will form a “soft ball” when tried in water. Set it away in the
kettle until almost cold, and then work it with the paddle until it
becomes creamy or cloudy, when pour immediately into a shallow tin pan.
When cold, turn the pan upside down, when the cream will drop out.
Divide into blocks.
[Illustration: A REFRESHING DRINK.]
Maple Cream.
Two cups of maple sugar, one-half cup of cream. Let it boil until it
hairs then stir in one cup of nuts, butternuts preferable.
Pour into buttered tins and when nearly cold cut in squares.
Maple Sugar Fudge.
Two cups of white sugar. One cup of maple sugar, two-thirds cup of
sweet milk. Cook twelve minutes after it begins to boil. Remove from
the stove and add a piece of butter size of a walnut and 1 cup of
walnut meats. Stir until it thickens then pour into a buttered tin.
When nearly cold cut in squares.
Maple Sugar Candy.
Two pint bowls maple sugar, 1 pint bowl white sugar, 1 pint bowl of
water, two or three tablespoons whipped cream, one large coffee cup
butternuts. Place kettle with the sugar and water in it on back of the
stove until sugar is dissolved then draw forward and boil until the
soft ball stage is reached (being careful not to stir the sugar after
it commences to boil). Remove to a cool place until nearly cold before
stirring. When partly grained add whipped cream, turn into tins and set
in a cool place to harden.
Nut Candy.
Nice maple sugar with sufficient water to dissolve it, 1 tablespoonful
of vinegar to 2 pounds of sugar, and butter size of walnut. Boil until
very hard when tried in water. Pour immediately into a buttered pan in
which the nuts have been placed. Cut into sticks before cold.
Maple Opera Caramels.
Measure a cup and a half each of coffee and maple sugar, one cupful
of cream, and a fourth of a small teaspoonful of cream of tartar, and
boil the cream and sugar together, adding the cream of tartar, wet with
a little cream, as soon as the syrup reaches the boiling point. Cook
until a drop of syrup, lifted out on the point of a skewer and dropped
into very cold water, may be rolled into a soft, creamy ball between
the fingers. Care must be taken to stir the syrup incessantly, and also
that the bottom of the pan or kettle does not come into direct contact
with the fire, as the cream is very apt to scorch. When done, remove
from the fire, flavor, and pour on a slab, sprinkled with a very little
water. When cold, cream the candy as directed for fondant, and as soon
as perfectly smooth, form into a sheet half an inch thick, using the
rolling pin. Let it remain on the slab a few hours, when divide into
strips and wrap in parafin paper.
Maple Molasses Cocoanut Squares.
Place in the kettle a scanty cupful of new maple molasses and a
tablespoonful of butter, and, when boiling add a grated cocoanut. Cook
over a slow fire, stirring until done. As soon as the hot candy will
harden when dropped into cold water, pour it out upon a well buttered
slab; and when hardened sufficiently cut it into squares and wrap in
parafin paper.
Pulled Taffy.
Take three cupfuls of dry maple sugar, a cupful of vinegar and water
in equal parts (one-third vinegar and two-thirds water may be used if
the vinegar is very strong) and a piece of butter the size of a walnut.
Boil the sugar, water and vinegar together until half done, then add
the butter, stirring only enough to incorporate the butter thoroughly,
and boil until done. Drop a little of the candy now and then into cold
water and test by pulling it apart; if it snaps it is done and must
be immediately poured upon a buttered dish to cool. Flavor with a
little vanilla extract poured upon the top. When the taffy has cooled
sufficiently to handle, it may be pulled, cut into short lengths and
placed on buttered dishes or parafin paper.
Popped Corn and Nut Candy.
Take a tablespoonful of butter, three of water and one cupful of maple
sugar; boil until it is ready to candy and then add three quarts
of nicely popped corn. Stir briskly until the mixture is evenly
distributed over the corn. Keep up the stirring until it cools when
each kernel will be separately coated. Close and undivided attention
may be necessary to the success of this kind of candy. Nuts are
delicious prepared by this method.
Hoarhound Candy.
To a quart of water add a small single handful of hoarhound herbs and
boil for about half an hour. Strain and press all the liquor from the
herbs. Place on the fire and add to this liquid three pounds of maple
sugar. When it boils add half a teaspoonful of cream of tartar. Test,
and when it reaches the “hard crack” or 290 degrees, add a piece of
butter as large as a hulled walnut. When the butter is dissolved, pour
the whole mass on a marble slab or onto a greased platter. When almost
cold mark into squares with a knife.
Molasses Candy.
Two cups of maple molasses, 2 teaspoonfuls of butter, 1 cup of maple
sugar, ½ cup of water.
Boil all together until done,—be careful not to stir while cooking.
When done, pull.