Molasses Candy
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 40. The excerpt below is the record exactly as published.
MOLASSES CANDY. Two cups molasses. One cup sugar. A piece of butter. size of a smallizecs, One tablespoonful glycerine. Put these ingredients into a kettle, and boil hard twenty or thirty minutes; when boiled thick, drop a few drops in a cup of cold water, and if the drops re- tain their shape, it is nearly done, which will be when it is brittle. Do not boil it too much. Have pans or platters well buttered, and just be- fore the candy is poured into them, stir in half tea- spoonful cream tartar or soda. If flavoring is desired, drop a small. quantity on the top, as it begins to cool. Pull till as white as de- sired, and draw into sticks; cut with shears. CARAMEL CANDY OR ICING. MRS. HOGLE. One and one-half cups of medium brown sugar, one- half cup granulated sugar, three-fourths cup hot water, put water in a saucepan, then add the sugar and let it dissolve. Boil slowly until it will come together in a lump in water. Pour it out into a buttered dish, cover with a piece of coarse cloth when cooling, stir until it hardens, mold in your hands until very smooth, cut into small squares. You can add nuts or cocoanut. If for icing, thin it with sweet thick cream. CANDIES 197 PHOCOLATE CARMELS, One cup grated chocolate. One cup molasses. One cup brown sugar. One cup milk. Piece of butter size of a small egg.
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