Ice Cream Candy

Ingredients

• 3 cups sugar
• a little less than ½ cup vinegar
• 1½ cups cold water
• piece of butter size of a walnut
• flavor with extract vanilla

Method

1. 1

   Boil until it hardens, then pull until white.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 79. The excerpt below is the record exactly as published.

Ice Cream Candy. — 3 cups ‘sugar, crushed or cut loaf, a little less than Mj cup vinegar, 1 Mt cups cold water, piece of butter size of a wal- nut, flavor with extract vanilla. Boil until it hardens, then pull until white. Molasses Candy. — 3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, Mi tea- spoon cream tartar, butter size of a walnut. Follow directions for cream candy. Velvet Molasses Candy.— Put IMj pounds sugar. Mi pint molasses, Mz pint water, Mi cup vinegar, in agate kettle. Heat; when boiling add Mj teaspoon cream tartar, boil tiU it crisps in cold water. Stir ; when almost done add \ pound butter, 14 teaspoon soda. Cool in but- tered pan and pull. Peanut Brittle. — Shell and chop roasted nuts to measure 1 pint. Put 2 pounds granu- lated sugar in clean frying-pan. Stir over slow fire. It will lump, then gradually melt. WTien pale coffee color and clear add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up. Fudge. — Cook 3 cups sugar

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