Cream Candy

Ingredients

• 2 cups granulated sugar
• % cup cold water
• % teaspoon cream of tartar
• 1 teaspoon vanilla

Method

1. 1

   Boil sugar, cream of tartar, and water until it hairs from the spoon.

2. 2

   Add flavoring, set in a cool place, and when nearly cold, beat until light and creamy.

3. 3

   Mold into shapes and dip into melted unsweetened chocolate.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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 CANDY— Mrs. O. J. Short. 2 cups finely granulated sugar, % cup hot water, pinch cream tartar. Place on back of stove and stir until all granules of sugar are melted. Place on hot fire, boil briskly, do not stir. Stir a teaspoon of the syrup In a saucer. If it becomes creamy, so that it can be formed into a ball, remove syrup from fire and* turn into a large flat platter. When lukewarm, beat until thick and creamy. Then knead until cold. It is now ready for flavoring and may be made into any desired form. CHOCOLATE CREAMS— Mrs. Orey J. Short. Divide the fondant and add different flavorings to each part — vanilla, •strawberry, coffee, almond and cocoanut. Mold into any shaped balls desired and let stand over night. Place a small piece of unsweetened chocolate in a small vessel, add a bit of butter and small piece ot paraffine; place in a pan of boiling water. When melted, by using a tatpin, dip the cream balls into this mass; place on oil paper and let stand for two days. COCOANUT BARS— Mrs. Orey J. Short. To some fondant, add as much shredded cocoanut as will stir in easily; then divide in halves. To one half add vanilla and mold into a bar. To the other half add a little pink coloring extract and raspberry flavoring and mold into bar. When firm, slice. 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

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