RECIPES TRIED AND TRUE
CANDIES
ALMOND CREAMS
Blanch and chop or grate almonds and mix them thoroughly through French cream, mold into any shape; or shape French cream oblong and press an almond into its side. Then roll in granulated sugar or melted chocolate.
BUTTER SCOTCH
- 2 cups light brown sugar,
- 1 cup butter,
- 1 tablespoon vinegar,
- 1 tablespoon water,
- ⅛ teaspoon baking soda.
Mix all together and boil twenty minutes; add soda; as soon as it will crisp in cold water, remove from fire. Pour out on flat buttered tins and mark off in squares.
BUTTER TAFFY
- 2 cups light brown sugar,
- 4 tablespoons molasses,
- 2 tablespoons vinegar,
- 2 tablespoons water,
- ¼ cup butter.
Boil all together till brittle in water. Pour into pans and cool.
CHOCOLATE CARAMELS
- 1 cup molasses,
- 1 cup white sugar
- ½ cup sweet milk
- 2 teaspoons sifted flour,
- Butter, size of egg,
- 1 heaping cup grated chocolate,
- 1 teaspoon vanilla.
Boil together first four ingredients; when thick, add butter, boil and test in water. When done add chocolate and let boil a few minutes. Flavor and pour into greased pans. When cool cut into squares and wrap in wax paper.
119
