Chocolate Creams
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 36. The excerpt below is the record exactly as published.
chocolate creams. Peanut Brittle Put one pint of shelled peanuts, measured after they are shelled and the brown skins removed, into a pan in a slow oven where they will heat through but not burn ; when hot, roll them over with a rolling pin to break in coarse pieces and return to the oven to keep warm; meantime put two cups of New Orleans molasses in a saucepan with one cup of sugar; stir and boil until brittle when tested in cold water; then add one tablespoonful of butter and boil again; add the peanuts, stir a moment, pour into buttered tins and when cold break into irregular pieces. Candies 81 Mexican Candy Put into saucepan two cups of brown sugar and a half cup of milk and cook gently until a little put into cold water can be rolled into a ball; stir constantly while boiling, as it scorches easily; when it reaches the proper stage, which will be in about eight minutes, add two tablespoonfuls of butter, and as soon as melted take from the fire; beat until the mixture seems slightly granulated and stir in a pound of English walnuts that have been shelled and broken into bits ; beat hard and pour in buttered tins. Chocolate Creams Cook one cup of sugar and three tablespoons of creamy milk for ten minutes, test for the ball stage. If a drop of the syrup put into cold water can be worked into a soft ball it is ready to cool partly, and then beat until creamy. Add vanilla flavoring to the taste
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