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.
COCOANUT FUDGE
- 4 cups sugar,
- 1 tablespoon butter,
- ½ cake bitter chocolate,
- ½ cup grated cocoanut,
- 1 tablespoon vanilla.
Boil together first three ingredients. Remove from fire, add vanilla, beat until creamy and pour into buttered tins. When cool, cut into squares.
CHOCOLATE KISSES
- 2 cups confectioner's sugar,
- Whites of 2 eggs,
- 3 oz. chocolate.
Beat whites; with sugar and chocolate. Drop on buttered pan in large baking tin. Use spoon dipped in cold water. Bake fifteen minutes.
CHOCOLATE CREAM DROPS
Roll some French cream into cone-shaped forms and lay them on waxed paper or a greased platter until hard, which will take from three to four hours. Then melt some grated chocolate in a kettle set in boiling water. When melted, roll creams in it, one at a time, by means of a long hat-pin. Slip on wax paper to dry.
CREOLE NUT CANDY
- 3 cups syrup,
- ½ cup white sugar,
- 1 tablespoon vinegar,
- 1 teaspoon butter,
- 2 cups shelled almonds.
Boil first four ingredients until stringy. Test in ice-water. Butter square pan, put in almonds, pour over syrup. Cool before taking out.
FRENCH CREAM
Take the white of one or more eggs, one-half egg shell of water to each white, and mix; then add as much confectioners' sugar as it will require to make it stiff enough to roll into any shape desired. Flavor to taste.
FUDGE
- 2 cups sugar,
- ⅔ cup milk,
- 1 tablespoon butter,
- ¼ cake bitter chocolate,
- 1 teaspoon vanilla.
Cook first four ingredients until mixture forms a soft ball in cold water. Remove from fire, add vanilla, stir until creamy and it sugars around edge. When cool, pour into buttered tins and cut into squares. Chopped walnuts or picans may be added when taken from the fire.
GLACE WALNUTS
Boil one cup sugar, few grains cream of tartar and ½ cup boiling water. Do not stir after boiling has begun. When syrup has a faint yellow tinge, remove from fire, dip half nuts separately, drop on to oiled paper. Stand syrup in hot water while dipping.
ORANGE STICKS
Wipe orange, remove peel in quarters, cut in narrow strips. Place peel in sauce pan with ¼ cup cold water, boil up once and drain. Repeat five times to extract bitter taste. Heat ½ cup sugar ¼ cup hot water and when dissolved, add orange peel. Cook slowly until syrup is nearly evaporated. Drain and roll strips in granulated sugar.
PEANUT CANDY
Boil two cups of sugar with one-half cup of water and dissolve one-half teaspoonful of cream of tartar in a little cold water and add. Boil until it becomes brittle when dropped into cold water. Then add a piece of butter the size of a hickory nut and boil a few minutes longer. Pour this over nuts which have been spread in a buttered tin and set away to cool.
SALTED ALMONDS
Put almonds into boiling water and remove skins. Lay on a platter for several hours to dry. Put a piece of butter in a pan and stir the almonds over and over to glaze them. Remove from the pan, put in another one, set in oven to roast until they begin to color slightly. Throw on a clean paper, sprinkle with fine salt and let dry.
STUFFED DATES
Make a cut in length of dates, remove stone, fill with walnuts or pecans and shape into original form. Roll in granulated sugar.
Prunes may be stuffed the same way, soaking prunes in cold water for several hours, then steaming until skins are tender.
CANDIED POPCORN
- 1½ cups sugar or maple syrup,
- 1 tablespoon butter,
- 3 tablespoons water,
- 3 qts. popped corn.
Boil sugar or syrup with butter and water until it spins a long thread. Pour this on corn and, if desired, shape into balls.