Cream Candies

Ingredients

• 2 cups of granulated sugar
• % cup milk
• % tablespoon of glucose
• from 10 to 15 drops of oil of peppermint
• 20 to 25 drops oil of wintergreen

Method

1. 1

   Boil sugar and milk for 5 minutes without stirring.

2. 2

   Remove from fire and stir in glucose and oil of peppermint.

3. 3

   Stir rapidly until mixture begins to cream, then drop from spoon on paraffine or buttered paper.

4. 4

   Color pink and flavor with oil of wintergreen.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 92. The excerpt below is the record exactly as published.

CREAM CANDIES — Miss Durbrow, San Francisco. 2 cups of granulated sugar, %| cup milk. Boil 5 minutes (exactly) without stirring from the time it starts to boil well, then remove from fire and stir in % tablespoon of glucose and from 10 to 15 drops of oil of peppermint. Stir rapidly or beat with egg beater until mixture be- gins to cream, then quickly drop from spoon on parafline or buttered paper. Color pink and flavor with 20 to 25 drops oil of wintergreen. CREAM CANDY — Miss Tena Bremner. 2 cups granulated sugar, % cup cold water, % teaspoon cream of tartar, 1 teaspoon vanilla, almond, or any flavoring desired. Boil sugar, cream of tartar and water together until it hairs from the spoon; add the flavoring; set it in a cool place, and when nearly cold beat it uHtil light and creamy; when cold enough to handle, mold into any shapes desired; place "on a platter to harden. Melt unsweetened chocolate in a 202 CONFECTIONERY double boiler, and with a long pin dip the creams into the chocolate and set aside to cool. A nice variety may be made by removing the pits from dates, and filling with plain cream shaped to fit, or with cream into which chopped nuts have been mixed. Almonds blapched;. and placed on the creams before they are quite cool, or walnuts halved and creams put between them, make a variety. MAPLE S^^^AMr^Mrs. J. L. Tharp. 2 Qups of maple sugar, % cup of cream, Yt, cup almonds blanched and! chopped. Boil yjjitll xsrisp m water. Put in the nuts" after taking from the fire, stirring unti} cool. MAPLE SUGAR NUT CANDY— Miss Augustine. 1 cup cream or milk, 1 cup maple syrup, 2 cups granulated sugar, butter the size of two walnuts. Boil to the "soft ball" stage, add 1 tea- spoon vanilla and 1 cup chopped walnuts. Take off the stove immertj- ately and stir vigorously until it begins to resist the spoon. Pour at once on a greased plattei, flatten into shape and when slightly coolea, cut into squares. Almonds may be used with lemon flavoring. PEANUT CANDY— Mrs. W. F. Jones. Prepare 1 pint of shelled peanuts in a square pan, rubbing off all the skins. Put 2 cups of granulated sugar over the tire dry, and stir •oh- stantly until melted; then pour it over the oandy. Great care must be . used to prevent the sugar from burning. PANOCHE CANDY— Mrs. Oliver. 4 cups brown sugar, 1 cup milk,

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