Molasses Candy

Ingredients

• 1 teaspoonful of cream of tartar
• J pint of water
• 21b. of moist sugar
• 21b. of Molasses
• ljoz. of butter

Method

1. 1

   Mix cream of tartar, water, sugar, and molasses in a pan.

2. 2

   Cook gently until thickened.

3. 3

   Test for brittleness in cold water.

4. 4

   Stir in butter, pour into buttered tins, cool, cut, and pull into desired shapes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 545. The excerpt below is the record exactly as published.

Molasses Candy. — (1) Mix well together 1 teaspoonful of cream of tartar, J pint of water, and 21b. each of moist sugar and Molasses ; when thoroughly mixed, pour this mixture into a clean pan (carefully wiping the edges with a soft damp cloth or sponge), fit the lid on, set it over a moderate fire, and let the contents cook gently till they begin to thicken. Put a little into cold water, and if when cooled it is brittle, the candy is done enough. Then stir into it ljoz. of butter, take it from the fire, and turn it into buttered tins. When cool enough to touch, cut it, and pull into any desired shape. (2) Put over the fire in a sugar-boiler 2qts. of Molasses, 2Jlb. of brown sugar, and 2oz. of butter ; let them boil till they candy well, then pour the candy into well-buttered dishes, and pull it till very white. (3) Put 41b. of West Indian Molasses into a preserving- pan, mix in lib. of brown sugar, set it over the fire, and boil for three hours, stirring frequently and taking care that it does not burn. When it has been boiling for two-hours-and-a-half, add a small quantity of very finely- grated lemon-rind and the strained juice of two lemons, and continue to boil for about half-an-hour longer ; when quite done, it will cease boiling, and should be crisp and brittle when it cools ; if not done, it will be tough, and will have to be boiled again. If desired, some blanched ground nuts, or some blanched almonds, cut in pieces, may be stirred in gradually a few minutes before it is taken from the fire. When done, pour it into buttered tin pans and let it cool. It may be made yellow by being pulled backwards and forwards in a thick string while still warm, and then twisted into sticks. It requires a good deal of pulling to make it yellow. Molasses — continued. (4) Boil 1 pint of Molasses in a sugar -boiler, or large enamelled stewpan, over a slow fire, stirring to prevent it running over. When it has boiled for some time, try it by putting a little in a saucer ; if brittle and hard when cold, it is done. Flavour with essence of lemon or other essence ; or pull it with the hands, after having first nibbed them over with butter to prevent the candy adhering during the process. When cool, mark it into shapes, let it get cold, break where marked, and it is ready. Molasses Pudding1. — (1) Warm |lb. of butter, and beat it well together with |lb. of moist sugar ;

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