The Art of German Cooking and Baking/Confectionery
CHAPTER 22.
CONFECTIONERY.
No. 1—MOLASSES CANDY.
- 1 qt. of good molasses
- ½ cup of sugar
- 1 tbsp. of butter
- 1 tbsp. of vinegar
- 1 tsp. of baking soda
- 1 tbsp. of lemon extract or vanilla
Preparation: Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. Then add soda dissolved in 1 tablespoonful of hot water and lemon essence or vanilla. Pour the candy into a buttered pan and when cool, pull it with your hands well buttered until it is a light color. See candy pulling.
No. 2—VINEGAR TAFFY.
- 6 tbsps. of sugar
- 4 tbsps. of water
- 2 tbsps. of vinegar
Preparation: Mix the ingredients and boil 20 minutes, then pour into a buttered pan and pull.
No. 3—CHOCOLATE FUDGES.
- ½ cup of molasses
- 2 cups of sugar
- ½ cup of milk
- ½ cup of butter
- 2 tbsps. of finely chopped figs
- 2 tbsps. of finely chopped raisins
- ½ cup of ground English walnuts
- 1 tbsp. vanilla
- ½ cup of grated, sweet chocolate
Preparation: Mix the molasses, sugar, milk and butter and cook 7 minutes, add the chocolate and cook 7 minutes more, then add the other ingredients. Pour into a buttered pan and when cold, cut into squares.
No. 4—BUTTER SCOTCH.
- 1 cup of corn-syrup
- 2 cups of sugar
- ¼ cup of water
- ¼ lb. of butter
- 1 tbsp. of vinegar
- 1 tbsp. of vanilla
Preparation: Boil the syrup, sugar, water and butter until it hardens when testing in cold water. Add the vinegar and vanilla and pour into a buttered pan. When cold, cut into squares.
No. 5—LEMON CANDY.
- 1 lb. of sugar
- ½ pt. of water
- 1/3 tsp. of tartaric essence
- 1/3 tsp. of lemon extract
- 1 tsp. of cream of tartar
Preparation: Mix the sugar, water and cream of tartar and boil until it cracks and breaks when tried in cold water. Pour into a deep buttered dish and when cool, mix in the tartaric essence and lemon extract, and shape into any desired form.
No. 6—CHOCOLATE CARAMELS No. 1.
- 2 cups of sugar
- 1 cup of syrup
- ½ cup of grated, sweet chocolate
- 1 cup of milk
- 1 tbsp. of butter
- 1 tbsp. of vanilla
Preparation: Mix the sugar and syrup and boil 5 minutes, add the other ingredients and boil until it stiffens. Pour into a buttered pan and cut into squares.
No. 7—BON-BONS.
- 2 lbs. of sugar
- 1 pt. of water
- 1 vanilla bean or
- 2 tbsps. of vanilla extract
Preparation: Mix the sugar, water and vanilla and boil until it cracks when tried in cold water. Pour into an oiled pan or porcelain platter, spread it out and cut into cubes.
Remarks: You can also flavor with rosewater, orange or lemon instead of vanilla.
No. 8—CHOCOLATE CANDY.
- 3 pieces of sweet chocolate or
- 2½ tbsps. of cocoa
- 2 cups of sugar
- ½ cup of milk
- ½ tbsp. of vanilla
- ½ tbsp. of butter
Preparation: Mix the ingredients and boil 3 minutes, then pour into buttered pans and cut into cubes when cold.
No. 9—NUT CANDY.
- 3 cups of brown sugar
- ¾ cup of milk
- ¼ cup of cream
- 1 pinch of salt
- 1 tsp. of vanilla
- 1 lb. of chopped walnuts 1 tbsp. of butter
Preparation: Mix the sugar, milk and cream and boil until, when trying a few drops in cold water, it holds together and forms a soft mass. Then add butter and salt, take from the stove, mix in vanilla and nuts and stir the mixture until it gets creamy. Pour it to 1 inch thickness into buttered pans and cut it into cubes when cold.
No. 10—POPCORN CANDY.
- 1 cup of sugar
- 1 tbsp. of butter
- 1 pinch of salt
- 3 tbsps. of water
- 4 qts. of popped corn
Preparation: Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to get very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. Now mix it with the hot corn, add the rest of the popped corn and stir until it rolls from the spoon, then spread it out in buttered tins.
Remarks: It is best to use old popcorn.
No. 11—COCOANUT DROPS.
- 1 cocoanut
- About 2 cups of sugar
- 1 white of egg
Preparation: Grate the cocoanut and weigh it, add to it ½ of its weight in sugar, mix this with the beaten white of egg, drop on buttered paper and bake in oven 15 minutes.
No. 12—CHOCOLATE CARAMELS No. 2.
- 1 cup of sugar
- ½ cup of butter
- 1 cup of molasses
- 1 cup of milk
- ¼ cup of grated, sweet chocolate
Preparation: Cream the sugar and butter, add chocolate, molasses and milk and boil until it hardens when tried in cold water. Pour it about 1 inch thick into buttered pans and when cold, cut into squares with a buttered knife.
No. 13—PEANUT CANDY.
- 2 cups sugar
- 1 cup chopped peanuts
Preparation: Put two cups white sugar into a porcelain kettle; stir constantly until dissolved. Add one cup chopped peanuts. Turn at once into a buttered dish and cut in squares.
No. 14—PULLED TAFFY.
- 3 cups granulated sugar
- ½ cup mild vinegar
- ½ cup water
- Butter, size of a walnut
Preparation: If vinegar is strong, use two-thirds water and one-third vinegar. Boil the sugar, water and vinegar together until half done ; then add the butter and stir until mixed well. When it snaps when tested in cold water, it is done. Pour on buttered tins, let cool, flavor and pull.
No. 15—ICE CREAM CANDY.
- 2 cups sugar
- ½ cup vinegar
- ½ cup water
- Butter, size of an egg
Preparation: Boil sugar, vinegar and water together about ten minutes; add butter and let it boil another five minutes. Try a few drops in a glass of cold water. If hard, pour the mass into a buttered tin and set in a cool place until cool enough to pull. Pull it until it becomes white. Cut in pieces as desired.
No. 16—CRACKER JACK.
- 3 qts. popped corn
- ½ tsp. soda
- ½ tsp. vinegar
- ½ cup sugar
- ¼ cup syrup
- ½ cup peanuts
Preparation: Boil syrup, sugar and vinegar until it will crack when tried in cold water. Add the soda, stir well and pour the foamy mixture over the corn.
No. 17—POP CORN BALLS.
- 2 cups granulated sugar
- 1 cup water
- 8 qts. popped corn
- Flavoring to taste
Preparation: Pop the corn and remove all the hard kernels. Boil the sugar and water until it hairs, add the flavor, pour over the corn and form into balls.
No. 18—CHOCOLATE FUDGE.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup milk
- 2 squares chocolate
- 2 tbsps. butter
- 1 tsp. vanilla
Preparation: Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares.
No. 19—CARAMELS.
- 1 cup milk
- 1 cup syrup
- 1 cup sugar
- 1 cup brown sugar
- ¼ lb. sweet chocolate
- 1 tbsp. flour
- 1 tbsp. butter
- 1 tsp. vanilla
Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. When cold, cut in squares.
No. 20—FUDGE.
- 2 cups sugar
- 1 cup grated chocolate
- 1 cup chopped walnuts
- 1 tsp. vanilla
- 1½ cups milk or 1 cup cream
- Butter, size of walnut
Preparation: Boil together sugar, chocolate and milk or cream until it hardens in water. Add the butter; take off the fire; add the vanilla and walnuts. Stir until it thickens. Pour in a greased tin and put in a cool place to harden.