Molasses Candy No. 1

Ingredients

• 1/2 cup molasses
• 1 1/2 tablespoons vinegar
• 1 1/2 cups sugar
• 1/2 teaspoon cream of tartar
• 1/2 cup boiling water
• 1/2 cup butter
• Pinch of soda

Method

1. 1

   Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar.

2. 2

   Boil until a little of the mixture becomes brittle when dropped in cold water.

3. 3

   When nearly done add butter and soda and stir constantly.

4. 4

   Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring if desired.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 131. The excerpt below is the record exactly as published.

MOLASSES CANDY No. 1 V2 cup molasses 11/2 tablespoons vinegar 11/2 cups sugar Vi teaspoon cream of tartar 1/2 cup boiling water Vi cup butter Pinch of soda Bring the molasses, sugar, vvater and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, but- tering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set as^ide to cool. 346 Planned for a f* A TVrT^V Family of Four ^AiN U 1 MOLASSES CANDY No. 2 2 cups molasses 1/2 cup vinegar 1 cup sugar Butter size of egg Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water. Pour into but- tered pans; mark into squares and set aside to harden; or cool slightly; butter the hands and pull the candy until it is light. CINNAMON CANDY 1 potind granulated sugar 1 teaspoon vinegar 1 cup water 12 drops oil of cinnamon Boil the mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins and stand them in cold water, turning the edge of the candy until it cools. Add the oil of cinnamon; pull until white and put in a cool place to harden. When cold pack in an airtight vessel and leave over night. BUTTER SCOTCH 1 cup sugar V2 cup butter 1

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