PLAIN MOLASSES CANDY.— Take 2 cups of molasses, 1 cup
of brown sugar and 1 tablespoon of butter, and boil until it will hard-
en in cold water; then stir in 1 tablespoon of vinegar, pour it on the
buttered plates, and pull as soon as cool.
Adding the sugar makes the candy more brittle; if white sugar is used instead
of brown, the candy will be whiter, and if a teaspoon of soda is stirred in well, just
before pouring out the candy, it will whiten it still more. The vinegar keeps it
from graining, and lemon juice or tartaric acid would answer as well. The butter
keeps it from rising over the sides of the pan as it boils, and makes it smoother;
some people add a little sweet cream also. The idea that molasses candy should
be stirred from the time it is put on the stove until it is taken off is erroneous. A
tin lid placed over the pan as soon as it begins to boil, will keep in the steam
which will wash the candy from the sides of the pan. When beginning to pull the
candy it should be rather sticky, or else it will not be of the right consistency
when done. After getting the mass into good shape, pull it briskly a few minutes
while holding it over the stove, and the heat and the pulling combined will whiten
it wonderfully.
For Peanut Molasses Candy prepare the peanuts while the candy is
cooking, lay them on buttered pans, and pour the candy over them
when done; cut into blocks with a greased knife when it is slightly
cooled.
For Walnut Candy stir in a cup of walnuts just before removing
it from the fire; then pour into greased tins and finish as above.
BUTTER SCOTCH. — Take 3 cups of white sugar, ^ cup of water,
-| teaspoon of cream tartar and 1 tablesjaoon of butter; boil, without
stirring, to the "crack" degree; add ^ teaspoon of soda and 8 drops of
lemon extract✪ Butter Scotch, and turn it into welhgreased pans, having it about ^
inch thick; when partly cool, mark into inch squares with a well=
greased knife.
SWEET FLAG CANDY.— Take some sweet flag root, wash it,
scrape thoroughly, slice very thin, and boil 10 minutes in twice as
much water as there is of the flag; drain off the water, and for each
cuj) of this extract add 1 cup thick maple syrupy — or sugar will an-
swer; stir well together, and cook till the sugar grains. Excellent for
colds,
COUGH CANDY — Break 2 oz. slippery elm bark into small bits,
add 1 cup water and 2 oz, flaxseed, and let it soak, stirring a few
HOME CANDY MAKING
459
times, for 1 or 2 hours; strain, add 3 cups brown sugar, put it on the
stove, stir till the sugar dissolves, and boil 5 minutes; put in 2 table-
spoons of lemon juice and bring to the "crack" degree; pour it to
cool into greased pans, and cut into small squares when partially cool.
This is a valuable remedy for those troubled with throat affections,
or who use their voices much, and a pleasant candy as well.
Page 339 · 2 recipe records on this page
Presented as published in 1902. 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
PLAIN MOLASSES CANDY.— Take 2 cups of molasses, 1 cup of brown sugar and 1 tablespoon of butter, and boil until it will harden in cold water; then stir in 1 tablespoon of vinegar, pour it on the buttered plates, and pull as soon as cool.
Adding the sugar makes the candy more brittle; if white sugar is used instead of brown, the candy will be whiter, and if a teaspoon of soda is stirred in well, just before pouring out the candy, it will whiten it still more. The vinegar keeps it from graining, and lemon juice or tartaric acid would answer as well. The butter keeps it from rising over the sides of the pan as it boils, and makes it smoother; some people add a little sweet cream also. The idea that molasses candy should be stirred from the time it is put on the stove until it is taken off is erroneous. A tin lid placed over the pan as soon as it begins to boil, will keep in the steam which will wash the candy from the sides of the pan. When beginning to pull the candy it should be rather sticky, or else it will not be of the right consistency when done. After getting the mass into good shape, pull it briskly a few minutes while holding it over the stove, and the heat and the pulling combined will whiten it wonderfully.
For Peanut Molasses Candy prepare the peanuts while the candy is cooking, lay them on buttered pans, and pour the candy over them when done; cut into blocks with a greased knife when it is slightly cooled.
For Walnut Candy stir in a cup of walnuts just before removing it from the fire; then pour into greased tins and finish as above.
BUTTER SCOTCH. — Take 3 cups of white sugar, ^ cup of water, -| teaspoon of cream tartar and 1 tablesjaoon of butter; boil, without stirring, to the "crack" degree; add ^ teaspoon of soda and 8 drops of lemon extract, and turn it into welhgreased pans, having it about ^ inch thick; when partly cool, mark into inch squares with a well= greased knife.
SWEET FLAG CANDY.— Take some sweet flag root, wash it, scrape thoroughly, slice very thin, and boil 10 minutes in twice as much water as there is of the flag; drain off the water, and for each cuj) of this extract add 1 cup thick maple syrupy — or sugar will answer; stir well together, and cook till the sugar grains. Excellent for colds,
COUGH CANDY — Break 2 oz. slippery elm bark into small bits, add 1 cup water and 2 oz, flaxseed, and let it soak, stirring a few
times, for 1 or 2 hours; strain, add 3 cups brown sugar, put it on the stove, stir till the sugar dissolves, and boil 5 minutes; put in 2 tablespoons of lemon juice and bring to the "crack" degree; pour it to cool into greased pans, and cut into small squares when partially cool. This is a valuable remedy for those troubled with throat affections, or who use their voices much, and a pleasant candy as well.
Records on this page
Butter ScotchPlain Molasses Candy