Two cups sugar, one cup water, one tablespoonful vinegar, one teaspoonful butter. Cook until it hardens in water, pour out, and when cool pull until white.
Showing posts with label Confectionary. Show all posts
Showing posts with label Confectionary. Show all posts
TAFFY
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups granulated sugar, one cup water, one tablespoonful water, one tablespoonful vinegar, butter size of a walnut, and a pinch of salt. Boil without stirring till it forms a ball when dropped into cold water. Flavor with vanilla when almost pulled.
SEA FOAM
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups brown sugar, one-half cup water. Boil until it forms a soft ball; add one-half cup nuts cut fine and a little vanilla. Beat until it creams up; drop on greased pan or paper.
PRALINE
Author: Top of the Rock Astronaut / Labels: ConfectionaryThree cups brown sugar, one cup water, one cup cream, one cup nuts cut fine, one teaspoonful vanilla. Boil sugar and water until it forms a soft ball, add cream and boil until it forms a soft ball, stirring constantly after adding cream. When cooked enough, beat in the nuts and drop on a greased pan.
PEANUT TAFFY
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Use no water. First the sugar will become lumpy, and it will not seem possible that it will become liquid, but patience and constant stirring will produce the desired result. When melted about like molasses, add one cup chopped peanuts and pour quickly into a greased platter. It requires experience to gain best results.
PEANUT CANDY
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans.
MOLASSES CANDY
Author: Top of the Rock Astronaut / Labels: ConfectionaryOne cup molasses, one cup sugar, one tablespoonful vinegar, small lump butter; cook until it hardens in water; pour out, and when cool pull until a light yellow.
MEXICAN CANDY
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups brown sugar, one cup granulated sugar, three-fourths teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft state, add butter and vanilla.
ICE CREAM CANDY
Author: Top of the Rock Astronaut / Labels: ConfectionaryOne pound granulated sugar, one pound pulverized sugar, one cup water, two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in saucepan; when it begins to boil, quit stirring, put in flavoring, then one-half teaspoonful cream of tartar. After it stops boiling, cool off a little, then pull, lay out on marble slab, cut in squares.
FONDANT
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups sugar, nine tablespoonfuls water; when it begins to boil, put in one-fourth teaspoonful cream of tartar; do not stir after it begins to boil: In four minutes try by dropping in water; if it balls, take off the stove and let it cool until it wrinkles on top when moved; then stir until you can mold it with the hand. Put in flavor and coloring after you mold it. This will make any kind of candy by using nuts and flavors of different kinds. Lay on greased paper.
BUTTER SCOTCH
Author: Top of the Rock Astronaut / Labels: ConfectionaryTwo cups sugar, two tablespoonfuls water, butter size of egg. Boil without stirring until it hardens on a spoon; pour out on buttered plates to cool.
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