Maple Syrup Candy

Ingredients

• Two cups of maple syrup
• 1/2 teaspoonful of cream of tartar
• 1 teaspoonful of vanilla
• 1 1/2 cups of hickorynut meats

Method

1. 1

   Boil the syrup and cream of tartar till a little of the syrup dropped in cold water will form a ball in the fingers.

2. 2

   Remove from the fire and cool.

3. 3

   When lukewarm stir till it becomes creamy, add the vanilla and nuts and pour immediately into a buttered tin pan.

As published

This recipe was extracted from Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.

teaspoonful of vanilla, i cup cream. Grate the chocolate, add the cream, then the butter and sugar. Boil until the mixture is thick, stirring frequently; before removing from the fire, add the vanilla. Pour into a buttered pan and cut in squares. Mrs. W. H. Benton. VASSAR FUDGES. Boil, stirring constantly, 2 cups granulated sugar, i of milk, butter the size of an egg, Yz cake "Baker's" chocolate, until the spoon parts the boiling candy so that the bottom of the chafing dish can be seen; add i tablespoonful of vanilla and stir until nearly stiff, pour into buttered pans and mark into squares. Miss Katharine Smith. CONFECTIONERY. 145 FUDGES. Put into a saucepan 2 cups of sugar, i of milk, a piece of butter as large as an English walnut and i^ cake chocolate cut fine. Boil 20 minutes, add i teaspoonful of vanilla; stir in a cool place until stiff; put into buttered pans an inch thick and cut into squares. Miss Evadnah Williams. PEANUT CANDY. Melt 2 cups sugar, stirring constantly; add i cup chopped peanuts ; pour into shallow pans to cool and cut in squares or long pieces. Miss Louise Gregg. BUTTER SCOTCH. Boil I cup sugar, 5/2 of water, 3 tablespoonfuls of vinegar and i of butter until it becomes brittle in water. Miss Louise Gregg. CHOCOLATE CARAMELS Boil T cup molasses, i of brown sugar, i of milk, butter the size of an egg, i tablespoon of glycerine; when nearly done add i cup "Baker's" unsweetened chocolate, grated. Test it in cold water. Pour into buttered tins and when cool cut into squares. Mrs. A. W. Knight. y/^stms VALENTINE & GOMFflNY. Coacb and Car yaroishes and Colors. 146 CONFECTIONERY. COARSE CARAMELS. Three cups light brown sugar, i of milk, ys of butter, 4 squares "Baker's" chocolate. Mrs. James Hewitt. MOLASSES CANDY. Boil 2 cups molasses, i of sugar, i tablespoonful of vinegar and I of butter until it becomes hard in water. When nearly done add a pinch of soda. Pour into shallow tins and when cool, pull until a light brown color. Miss Louise Gregg. CREAM CANDY. Two cups of sugar, i cup of water, i teaspoonful of butter, I small teaspoonful of cream tartar, i teaspoon- ful of vanilla. Boil without stirring until it wall harden in cold water. After taking from the stove stir in the vanilla and turn out on a greased platter. Begin to pull as soon as you can handle it. Mrs. Rhodes. NUT CANDY. Two cups of New Orleans molasses, ^ cup of brown sugar, i coffeecup of walnut meats. Boil sugar IMLEUTINrC YflLENTINB & GOMFflNY, VMrIi ISHLv Coach and Car farnisbes and Colors. CONFECTIONERY. 147 and molasses until it will harden quickly in water. Add a piece of butter and walnut meats just before removing from fire. Pour in shallow pans to cool. CREAM CARAMELS. Two cups of light brown sugar, ^ cup of sweet cream. Let this boil hard 5 to 10 minutes, then beat it to a cream; add vanilla. Pour into a buttered pan, flat- ten out and cut in squares. COCOANUT CANDY. Two cups of cocoanut, i cup of sugar, 2 tablespoon- fuls of corn starch, whites of 2 eggs. Mould in little balls and put on buttered paper. Dry in a slow oven. MAPLE SYRUP CANDY. Two cups of maple syrup, ^ teaspoonful of cream of tartar, 5^ of vanilla, 15^ cups of hickorynut meats

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