Molasses Candy
From Household hints, 1881
A simple and delicious candy.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 30. The excerpt below is the record exactly as published.
molasses candy. These balls are easily made. Pop-corn Balls. — Boil some molasses until it will harden in cold water, then pour it over the pop-corn ; take it into a cool room, butter your hands, and roll the corn in the proper shape. Chocolate Caramels, — One cup of sweet milk, one cup of molasses, half a cup of grated chocolate, a piece of butter the size of a walnut ; stir constantly, and let it boil until it is thick, theii turn it out on buttered plates. When it begins to stiffen mark it in squares, so that it will break readily when cold. Cocoanut Caramels. — Two cups of grated cocoanut, one cup of sugar, two table-spoonfuls of flour, the whites of three eggs beaten stiff ; bake on a buttered paper in a quick oven. White Candy. — One quart of granulated sugar, one pint of water, two table-spoonfuls of vinegar ; boil just as you do molasses candy, but do not stir it. You can tell when it is done by trying it in cold water. Pull as if it were molasses candy. Have a dish near by with some vanilla in 64 HOUSEHOLD HINTS. it, and work in enough to flavor it as you pull. Put it in a cold room, and the next day you will have delicious candy. Molasses Candy. — One cup of molasses, two cups of sugar, one table-spoonful of vinegar, small lump of butter
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Cook this with the app: pantry check, scaling, and the assistant.