Molasses Candy

Ingredients

• One cup of molasses
• one cup of brown sugar
• one tablespoon of vinegar
• one ounce of butter
• a teaspoon of soda

Method

1. 1

   Mix all together and boil without stirring until it hardens when dropped in cold water, then add a teaspoon of soda.

2. 2

   Pour into buttered dishes and pull.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 70. The excerpt below is the record exactly as published.

Molasses Candy One cup each of molasses and brown sugar, one tablespoon of vinegar, one ounce of butter. Mix all together and boil without stirr- ing until it hardens when dropped in cold water, then add a teaspoon of soda. Pour into buttered dishes and pull. Nut Candy Three cups brown sugar, one-half cup water, one-half cup vinegar, stir before putting on fire but not after. When it gets to boiling nicely put in a teaspoon of butter and just before removing from the stove add one-half teaspoon soda dissoved in a few drops of water. Pour into greased dishes containing one and one-half cups of nut kernels chopped, not too fine. Pull until very light—Miss Mary Hodgin. Nut Creams Stir confectioner’s sugar into the slightly beaten white of an egg until the mixture can be handled. Flavor to taste. Add a little cold water or cream, working it with the fingers until the proper consist- ency to mold. Form into round or oval shapes, pressing half a nut kernel on each side. Orange or Grapefruit Sticks Cut in strips the rind of grapefruit or oranges, throw it into boiling water and cook gently for an hour. Turn into a colander. Put one pound of sugar and a pint of water into a saucepan, boil and skim. When a rather thin syrup is produced add as much of the peel as you conveniently can to the amount of syrup and cook slowly for another hour. Take this out and drain. Add the remaining peel to the syrup and cook as before. Have ready a large plate of pulverized sugar, roll the pieces of peel in and spread out to dry.—Miss Mary Hinshaw. Parisian Figs One pound of figs cut in two and seedy centers removed, one pound each Hnglish walnuts, almonds and raisins. Force through a meat chopper, flavor with Maraschino brandy or lemon juice, spread on the figs, and roll up like a jelly roll and slice.—Mrs. W. I. Brookes. Peanut Brittle One cup each brown sugar and molasses, two tablespoons of but- ter and one of vinegar. Stir well together before putting on stove but not after. Boil until a little dropped in cold water will become quite brittle. Add a cup of peanuts which have been parched a very light brown, and the skin removed. Take from the fire, and stir in one tea- spoon of soda which has been dissolved in a little cold water. Beat well, pour into a buttered dish and cut into squares, a a ear eal A eS eA NE THE TWIN-CITY HOUSEWIFE ninety-nine aa tee re RTD ELUNE EN HL MURUI ED Lernunine Sea Foam Make a syrup of three cups of brown sugar

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