Brown Sugar Candy
From The Relief Societ Cookbook, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2452Calories
1 gProtein
632 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories2452 kcal
Protein0.5 g
Carbohydrates632 g
Fiber0 g
Sugars628 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium135 mg
Potassium590 mg
Calcium376 mg
Iron3.2 mg
Magnesium43 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 13. The excerpt below is the record exactly as published.
BROWN SUGAR CANDY 2 c. brown sugar Peppermint oil 1 c. white sugar 1 c. cold water 2 T. vinegar Stir all together and continue to stir until mixture boils. Cover 5 minutes. Remove cover and cook to dry brittle stage. Pour into buttered pan. Turn edges as it cools. When cool enough to handle take piece size of small egg and stretch until light (after using 5 drops of oil to flavor
Cook this with the app: pantry check, scaling, and the assistant.