Candy

Ingredients

• Two and a half pounds of granulated sugar
• 1% of a pound of butter (light weight)
• 1% wine glasses of vinegar
• 1-3 teaspoon of soda
• good pinch of salt
• just enough warm water to dissolve sugar

Method

1. 1

   Put in all the above ingredients; place over a hot fire and cook quickly, not stirring at all.

2. 2

   After boiling, try if done by dropping a spoonful in cold water.

3. 3

   If it cools quickly and cracks on the side of a glass, it can be taken off and pulled.

4. 4

   Pour out without shaking the kettle, into buttered dishes.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.

candy, if it is brittle it is just right, take from fire and add 1 tablespoon of lemon juice, stand in a basin of boiling water. Take fruit on sugar tongs and dip in the syrup. Put on buttered paper in a warm place to dry. Glace English walnuts and almonds in same manner. Ohocolate Creams. One-fourth pound of Baker's chocolate, 3 tumblers granulated sugar, 1 tumbler of cold water. Dissolve sugar with this water be- fore putting on range ; cook until it forms a ball in water ; when cold remove from saucepan, and knead as you would bread, until it be- comes creamy, then put back in pan, cover with a damp cloth for 3 hours. Knead again, and flavor to taste. Make into balls and set away to cool. Have the chocolate melted and dip in the balls ; place on oil paper to cool. Butter Scotch. Take 1 pound of brown sugar, 1 pint of water. Dissolve it thoroughly and put in saucepan to boil ; when done add 1 teaspoon of butter; flavor with lemon juice and the oil of lemon. Pour on marble slab, when cold cut into squares. Oream Oandy. Three pints of granulated sugar, 1 pint boiling water, 4 table- spoons cream, 1 teaspoon vinegar, lump of butter size of a walnut, 1 teaspoon vanilla. Dissolve well before putting on to cook; let it boil hard until it will drop in balls in water ; then pour on marble slab until cool enough to pull. When pulling add the vanilla. 844 KENTUCKY RECEIPT BOOK. Ohocolate Fudge. Three cups of granulated sugar, i^ cup of butter, ^ cake of cho- colate, 1 cup of sweet milk. Beat butter and sugar together then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares. Oandied Orange Peel. Remove peel in quarters from 4 oranges and cover with -cold water ; bring to boiling point and cook slowly until soft. Drain, re- move white portions, using a spoon. Cut the yellow part in strips with the scissors. Boil a half cup of water and a cup of sugar until syruT) will thread when dropped from a spoon. Cook strips in syrup 5 minutes, drain and coat with fine granulated sugar. Caramels. Put into a saucepan half cup each, of white sugar, brown sugar and molasses, 1 cup of grated chocolate, 1 cup of cream. When al- most done add 1 teaspoon of vanilla ; turn into a greased mold and mark in inch squares, and cut before it is cold. Wran in paper. Chocolate Drops. Two cups of confectioner's sugar, 1 cup of cold water. Boil rapidly for about 10 minutes, remove from fire and beat until stiff enough to mould with the fingers. Form into cone shaped balls and drop into melted chocolate, then lay on oiled paper. Add 1 teaspoon of vanilla to the cream as it is taken from the fire. Molasses Candy. Two cups of C sugar, 1 cup of molasses, 2-3 of a cup of water, butter size of an egg, half teaspoon of cream of tartar. Boil all together until brittle, then pour on buttered plates to cool. When partially cold, begin to pull it and cut into blocks. Cocoanut Balls. Wet 2 pounds of sugar with the milk of a cocoanut. Boil and stir until it begins to granulate; then stir in cocoanut grated fine. Boil a short time longer, then pour into buttered dishes. As soon as you can handle, make into balls. Cocoanut Drops. The white part of a cocoanut grated, whites of 4 eggs well beat- eii> V2 pound sifted white sugar, flavor with rosewater or lemon. Mix all as thick as can be stirred. Lay in heaps half an inch apart on paper or on a baking pan in a hot oven. Take them out when they begin to look a straw color. •KENTUCKY RECEIPT BOOK. 345 Candy. Two and a half pounds of granulated sugar, %, of a pound of butter (light weight), 1% wine glasses of vinegar, 1-3 teaspoon of soda, good pinch of salt, just enough warm water to dissolve sugar

Cook this with the app: pantry check, scaling, and the assistant.