Cream Candy

Ingredients

• One pound white sugar
• three tablespoons vinegar
• one teaspoon lemon extract
• one teaspoon cream tartar
• Add a little water to moisten the sugar

Method

1. 1

   Boil until brittle.

2. 2

   Put in the extract; then turn quickly out on buttered plates.

3. 3

   When cool, pull until white, and cut in squares.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 34. The excerpt below is the record exactly as published.

CREAM CANDY. Three cups sugar, one and one-half cups water, one-half teaspoon cream tartar, butter size of a walnut ; flavor with vanilla. Boil until it begins to thread, or until the drops are somewhat brittle if dropped in cold water ; pour into but- tered platters, and when sufficiently cool pull over a hook, or in the hands. It may be flavored with peppermint, lemon, &c. If chocolate flavoring is desired, grate it over the hot candy, or place some melted chocolate on it before pulling. A pretty variety may be made by pulling the vanilla and chocolate candies together a few times, thus leaving it striped. Pulled candy should never be moved, after pouring mto plat- ters, until ready for pulling. It will be sure to granulate. H. W. H. 84 "Mother Hubbard's Cupboard." CREAM CANDY. One pound white sugar, three tablespoons vinegar, one teaspoon lemon extract, one teaspoon cream tartar. Add a little water to moisten the sugar

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