Cream Candy

Ingredients

• 5 pounds sugar
• 1 pint cream
• 1 cup water
• 2 tablespoons vinegar
• 1/4 teaspoon soda
• 1 tablespoon butter

Method

1. 1

   Boil till it cracks against the side of a glass, and pour on slab.

2. 2

   Flavor to taste, and pull with the fingers till light.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 82. The excerpt below is the record exactly as published.

pounds sugar, ^ pound butter, 1 teaspoon cream of tartar. Put in pan and dissolve with water. Boil till it cracks. Flavor with vanilla. Pour on marble slab and when cool enough to pull, pull till light, and arrange in long strips and cut any length desired. CARAMEL CANDY ^ pound chocolate, 1 pound brown sugar, 1 cup of sweet cream, 1 tablespoon of butter. Boil till thick and flavor with vanilla. Beat till creamy. Pour on slab and cut in squares. 339 THE BLUE GRASS COOK BOOK CHOCOLATE CANDY 3 cups white sugar, 2 tablespoons butter, 1 tablespoon vinegar and ^ teaspoon soda, ^ cake of chocolate, 1 cup of boiling water. Put all in a pan and stir till dissolved, boil till it cracks, flavor with vanilla, and beat till creamy. Pour on slab and cut in squares. CHOCOLATE CARAMELS To 1 pint of rich milk, add 3 pounds of light-brown sugar, ^ pound of butter. Let the mixture come to a boil, when add ^ pound of scraped chocolate. Let it boil till it be- comes quite thick, stirring it all the time. It is best to mix the chocolate with a cup of the boiling milk before adding it to the whole. When done, flavor with vanilla; pour into but- tered pans, and cut in squares before it becomes quite cold. 340 CONFECTIONS CHOCOLATE DROPS Miss Kate Alexander 9, pounds of powdered sugar. Whites of 2 eggs, ^ cup of sugar, 1 tablespoonful of vanilla, 1^ pounds of grated pecans. Beat the whites of 9. eggs. Sift the sugar ; then pour gradually into the eggs, stirring rapidly. Put in the vanilla; then the grated nuts; then pour in the cream. Add the rest of the sugar until it can be worked as dough; then roll out in any shape, and put on a dish to cool. Take f cake of chocolate (melted) ; then drop them in, taking out with a toothpick on either side. Place them on buttered paper ; then put a pecan on top. Set out to cool; then put them on a dish. COCOANUT CANDY 1 cocoanut, grated, 3 cups brown sugar. Cover the sugar with water and cook till brittle. Then pour over the cocoanut, which has been sprinkled on either slab or dish. When cold, break in small pieces. 341 THE BLUE GRASS COOK BOOK COCOANUT FUDGE Miss Kate Alexander 3 cups of light-brown sugar, Enough cream to mix well, 1 pinch of salt, 1 pinch of soda, 1 teaspoonful of vanilla, Butter size of a hen's egg, 1 box of cocoanut. < Mix the sugar well with cream ; then cook till it boils. Add the soda and salt. Later, put in the butter and cocoanut; add the vanilla just before taking off. Take off before quite done, beat until stiff, and pour into a dish. CREAM CANDY S pounds sugar, 1 pint cream, 1 cup water, 2 tablespoons vinegar and ^ teaspoon soda, 1 tablespoon butter

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