2. Melt sugar in frying-pan; stir constantly and do not
allow to caramelize.
3. When melted, add peanuts, mix thoroughly; pour into
an unbuttered, shallow pan; whole peanuts may be placed
on pan and syrup poured over.
4. Cool gradually; mark in squares while cooling.
Note. — Walnuts may be used in same way
1. Put sugar, syrup, milk and butter into a saucepan;
heat gently, stirring until the sugar is dissolved.
2. Boil, without stirring, to soft ball stage (when tested
in cold water),— 238°F.
3. Remove from heat, cool gradually; beat until creamy.
4. Add nuts and vanilla; pour into buttered pan.
5. Mark in squares before it hardens.
Note — 1}4 c. white sugar and 13^ c. brown sugar may be
used ; the acid of brown sugar may be sufficient to cause the
curdling of the milk. To overcome this, a few grains of
baking soda may be added to the sugar.
MAPLE CREAM.
3 drops
>4 1.
2 tb.
1 T.
3 c. light brown sugar.
1 tb. corn syrup.
% c. milk.
2 tb. butter.
}/2 c. chopped nuts.
}4 T. vanilla.
293
294
CANADIAN COOK BOOK
Hot sugar solutions become granular if cooled suddenly,
as in cooling in cold water. This applies in the making of all
kinds of cream mixtures, fondant, etc., in which the sugar
is boiled.
FUDGE.
1 c. granulated sugar.
Veo.
1 c. brown sugar.
Vz oz.
2 oz. chocolate.
J^T.
1 tb. butter.
MT.
1 tb. corn syrup.
2tb.
^ c. milk.
4 drops
1 T. vanilla✪ Fudge.
1. Make as Maple Cream; cut chocolate into pieces and
cook with sugar.
DIVINITY.
3 c. granulated sugar.
^ c. corn syrup.
% c. boiling water.
2 egg whites.
y2 T. vanUla.
c. chopped nuts✪ Divinity.
1. Put sugar, syrup and water into a saucepan.
2. Heat slowly, stir until sugar is dissolved.
3. Boil to firm ball stage— 250°F. ; cool slightly.
4. Beat whites stiff, gradually add the syrup.
5. Continue beating until mixture begins to thicken.
6. Add nuts; pour into buttered pan.
Note. — Mixture may be dropped from a teaspoon on
buttered pan; place bowl over hot water to keep mixture
soft.
MEXICAN CANDY.
5 c. granulated sugar.
1 c. golden syrup.
1 c. water.
4 egg whites.
1 c. chopped nutf.
1 T. flavoring.
1. Mix sugar, syrup and water in a saucepan.
2. Heat gently, stirring constantly, until sugar is dis-
solved; boil 3 mins.
CONFECTIONERY
295
3. Beat whites stiff in a large bowl; gradually beat in 1 c.
of the syrup.
4. Boil remaining syrup to brittle stage — 275°F.; add
gradually to egg mixture.
5. Continue beating until mixture begins to stiffen; add
nuts and flavoring; pour into buttered pans or keep mixture
hot over hot water and drop from teaspoon.
Note. — Candied fruits and fruit coloring may be added.
BUTTER TAFFY.
2 c. yellow sugar.
34 c. golden syrup.
13^ tb. vinegar.
23^ tb. water.
M T. salt.
}yi e. butter.
2 T. vanilla.
1. Mix sugar, syrup, vinegar, water and salt in saucepan.
2. Heat slowly, stirring until sugar is dissolved, then
boil without stirring to brittle stage — 290°F.
3. When syrup has nearly reached 290°, add butter;
add vanilla just before turning out.
4. Pour into buttered pan; mark into squares when cool.
GLACE FRUIT AND NUTS.
2 c. granulated sugar.
1 c. boiling water.
3^8 c- vinegar or % T. cream of tartar.
1. Boil water, sugar and vinegar to very brittle stage —
310°F. (syrup begins to change color).
2. Place over boiling water.
Page 89 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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2. Melt sugar in frying-pan; stir constantly and do not
allow to caramelize.
3. When melted, add peanuts, mix thoroughly; pour into
an unbuttered, shallow pan; whole peanuts may be placed
on pan and syrup poured over.
4. Cool gradually; mark in squares while cooling.
Note. — Walnuts may be used in same way
1. Put sugar, syrup, milk and butter into a saucepan;
heat gently, stirring until the sugar is dissolved.
2. Boil, without stirring, to soft ball stage (when tested
in cold water),— 238°F.
3. Remove from heat, cool gradually; beat until creamy.
4. Add nuts and vanilla; pour into buttered pan.
5. Mark in squares before it hardens.
Note — 1}4 c. white sugar and 13^ c. brown sugar may be
used ; the acid of brown sugar may be sufficient to cause the
curdling of the milk. To overcome this, a few grains of
baking soda may be added to the sugar.
MAPLE CREAM.
3 drops
>4 1.
2 tb.
1 T.
3 c. light brown sugar.
1 tb. corn syrup.
% c. milk.
2 tb. butter.
}/2 c. chopped nuts.
}4 T. vanilla.
293
294
CANADIAN COOK BOOK
Hot sugar solutions become granular if cooled suddenly,
as in cooling in cold water. This applies in the making of all
kinds of cream mixtures, fondant, etc., in which the sugar
is boiled.
FUDGE.
1 c. granulated sugar.
Veo.
1 c. brown sugar.
Vz oz.
2 oz. chocolate.
J^T.
1 tb. butter.
MT.
1 tb. corn syrup.
2tb.
^ c. milk.
4 drops
1 T. vanilla.
1. Make as Maple Cream; cut chocolate into pieces and
cook with sugar.
DIVINITY.
3 c. granulated sugar.
^ c. corn syrup.
% c. boiling water.
2 egg whites.
y2 T. vanUla.
c. chopped nuts.
1. Put sugar, syrup and water into a saucepan.
2. Heat slowly, stir until sugar is dissolved.
3. Boil to firm ball stage— 250°F. ; cool slightly.
4. Beat whites stiff, gradually add the syrup.
5. Continue beating until mixture begins to thicken.
6. Add nuts; pour into buttered pan.
Note. — Mixture may be dropped from a teaspoon on
buttered pan; place bowl over hot water to keep mixture
soft.
MEXICAN CANDY.
5 c. granulated sugar.
1 c. golden syrup.
1 c. water.
4 egg whites.
1 c. chopped nutf.
1 T. flavoring.
1. Mix sugar, syrup and water in a saucepan.
2. Heat gently, stirring constantly, until sugar is dis-
solved; boil 3 mins.
CONFECTIONERY
295
3. Beat whites stiff in a large bowl; gradually beat in 1 c.
of the syrup.
4. Boil remaining syrup to brittle stage — 275°F.; add
gradually to egg mixture.
5. Continue beating until mixture begins to stiffen; add
nuts and flavoring; pour into buttered pans or keep mixture
hot over hot water and drop from teaspoon.
Note. — Candied fruits and fruit coloring may be added.
BUTTER TAFFY.
2 c. yellow sugar.
34 c. golden syrup.
13^ tb. vinegar.
23^ tb. water.
M T. salt.
}yi e. butter.
2 T. vanilla.
1. Mix sugar, syrup, vinegar, water and salt in saucepan.
2. Heat slowly, stirring until sugar is dissolved, then
boil without stirring to brittle stage — 290°F.
3. When syrup has nearly reached 290°, add butter;
add vanilla just before turning out.
4. Pour into buttered pan; mark into squares when cool.
GLACE FRUIT AND NUTS.
2 c. granulated sugar.
1 c. boiling water.
3^8 c- vinegar or % T. cream of tartar.
1. Boil water, sugar and vinegar to very brittle stage —
310°F. (syrup begins to change color).
2. Place over boiling water.