Cream Candy

Ingredients

• One pound loaf sugar
• one cupful of water
• one-half teaspoonful of cream of tartar
• two teaspoonfuls of vanilla
• two teaspoonfuls of vinegar
• butter size of an egg

Method

1. 1

   Boil until it hardens in cold water.

2. 2

   Pull until white when cool enough.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 142. The excerpt below is the record exactly as published.

a teaspoonful of vanilla. These are the ingredients,! and it is an easy task to boil them down to the consist- ency of candy. Stir it constantly and allow it to boil for ten minutes only. Try it in a cup of cold water, and so soon as it is of the consistency of thickened molasses pour into buttered tins. Then with a silver knife stir it back and forth till you find it is sugaring. Then marking it off in little squares you may put it away to cool. COOOANUT CARAMELS. Two nupfuls of sugar, with enough water to boil it. When ready to take off, put in one cupful of oocoanut, with a small piece of butter. Flavor with vanilla. COCOANUT BALLS. Two cupfuls of grated cocoanut, one cupful of pow- dered sugar, two tablespoonfuls of flour, whites of two eggs. Boll in small balls, and bake quickly. LEMON DROPS. Pour enough lemon juice over one-half a pound of powdered sugar to dissolve it, put it in a pan and boil to a thick syrup ; drop a little in cold water and when it is brittle it is done. Then drop on buttered plates in email drops and set away to cool and harden. KISSES. The whites of four eggs beaten to a stiff froth, stir in enough pulverized sugar to form a stiff paste, and two teaspoonfuls of the extract of lemon. Drop upon new tins buttered as lightly as possible. Drop the size of a half dollar. When done, let them stand a short time before slipping off. 298 The Complete Cook Book. BUTTER SCOTCH. Take one pound of sugar and one pint of water ; dis- solve, and boil. When done, add one teaspoonful of butter, and enough lemon juice and the oil of lemon to flavor. CREAM ; CANDY. To make cream candy, take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it boil briskly for twenty minutes, then try by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream. ANOTHER CREAM CANDY. Three cups of sugar, half a cup of vinegar, and one- third of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before fllling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions. CHOCOLATE CREAMS. To make chocolate creams : For the insides, mix to- gether two cups of sugar, one cup of water, and one and a half tablespoons of arrowroot. Let them boil from five to eight minutes, stirring constantly. After removing from the fire, stir the mixture until it comes to a cream. When nearly smooth add one teaspoonful of extract of vanilla and form the cream into balls. For the out- sides, melt half a pound of sweet chocolate, without adding any water, and roll the cream balls in it while* it is warm. CREAM CANDY. One pound loaf sugar, one cupful of water, one-half teaspoonful of cream of tartar, two teaspoorfuls of The Complete Cook Book. S99 vanilla, two teaspoonfuls of vinegar, butter size of an egg

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