Lollipops
From Most for your money cookbook, 1938
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 110. The excerpt below is the record exactly as published.
LOLLIPOPS I>^ CUPS GRANULATED SUGAR }4 CUP CORN SYRUP }i CUP WATER FLAVOR Put sugar, water and syrup in saucepan, and boil to the brittle stage. Flavor as desired and turn into buttered pans. Form into small balls as soon as candy can be handled and insert wooden skewers. Flavor with a few drops of oil of cinnamon or wintergreen or peppermint for a change. PLAIN FUDGE 1 SQUARES CHOCOLATE 1 CUPS SUGAR }4 CUP MILK 1 TABLESPOONS BUTTER I TEASPOON VANILLA Cut chocolate in small pieces, put in saucepan with milk and sugar over low heat and stir until chocolate melts. Continue cook- ing until a teaspoon of syrup will form a soft ball when dropped in SWEETS 195 cold water. Remove pan from heat, add butter without stirring and set in a pan of cold water. When lukewarm, take pan from cold water, add vanilla and beat contents until it thickens. Turn into buttered pan before it sets, and let cool. % cup of chopped nut- meats or raisins may be added while beating, if desired, or a cup of marshmallows, cut in pieces, may be beaten in. CREAM CANDY Crease a marble slab, or a platter. Put 1 cups granulated sugar,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.