Peanut Candy

Ingredients

• 2 c sugar
• ^ c water
• i c unroasted peanuts

Method

1. 1

   Boil together sugar, water, and unroasted peanuts to the hard crack stage, or until a golden brown.

2. 2

   Pour at once into a buttered pan.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.

peanut candy. Caramelization When the sugar has been cooked beyond the hard crack stage it gradually changes color, from light yellow to deep brown and finally a deep red. The temperature varies from 300° to 350° F. When a light golden brown it is used for flavoring in custards, ice-cream, etc. When it has reached the dark red stage it has lost its sweetness and is then used to color gravies, soups, etc. Soft Ball Candies Plain Fondant Boil without stirring, 5 c sugar, 2>4 c water and >4 t cream of tartar to the soft ball stage. Make a swab by wrapping a fork with a piece of linen, dip in hot water and wipe the crystals from the sides of the pan as soon as Copyright, 1911, by Home Economics Association. 117 118 LESSONS IN COOKING they form. This will prevent crystallization. Covering the pan the first lo m of cooking also tends to prevent forma- tion of crystals. Remove from the fire, let stand until cool, then beat until creamy. Turn out onto a marble slab or large platter and knead until free from all lumps and soft and velvety in texture. It is better after standing 24 h in a covered jar. Note : On a damp day the fondant should be cooked to 240° F. instead of 238° F. The former temperature is more satisfactory also when the fondant is to be used at once. Chocolate Fondant Add 3 ounces grated chocolate to the above recipe for Plain Fondant and proceed as above. Coffee Fondant Make i^ c strong coffee, strain and add 5 c sugar and y2 t cream of tartar, and proceed as for Plain Fondant. Maple Fondant Break i}i \h maple sugar into pieces. Add 3 c white sugar, I c hot water and ^ t cream of tartar. Proceed as for Plain Fondant. Cream Mints Melt I lb Plain Fondant over hot water. Flavor with 3 drops either oil of peppermint, wintergreen, clove, cinna- mon, or orange. Color if desired. Drop from the tip of a teaspoon onto oiled paper. Fruit and Nut Loaf Into 2 c Plain or Maple Fondant work % c each chopped pecans, candied pineapple, and cherries. Different com- binations of fruit and nuts may be used. Roll in oiled paper and mould in a tin box. If no box is available, shape as desired, and roll in oiled paper. Neapolitan Creams Put together Coffee, Maple and Plain Fondant, the lat- ter colored if desired, in alternate layers. Chopped fruit, nuts and cocoanut may be mixed with the different layers. Cut in slices. Chocolate Creams Mould Fondant into any shape desired. Let stand in a cool place until firm. DECEMBEB MENUS 119 Melt plain or confectioner's chocolate over hot water. Lay each cream on a fork, dip into the chocolate and slide onto oiled paper, Bon Bens Mould Plain Fondant, flavored and colored as desired, into different shapes, placing halves of nuts or pieces of cherries, pineapple, dates, figs, etc., on top or inside. Remove the seeds from dates and fill the cavity thus made with a small roll of Fondant. Figs also can be used in the same way, filling the fig and slicing across. Chocolate Fudge Boil togethcx- 2 c sugar, 2 ounces chocolate, and 2/3 c milk to the soft ball stage (238° F.) ; remove from the fire and add i T butter. When cool add i t vanilla and stir until the mixture begins to stiffen. Pour quickly into a buttered pan and cut into squares. Nuts may be added if desired. Note : Sweet or sour cream may be used in place of the milk and butter. Penocha Boil together 2 c light brown sugar and 2/3 c milk to the soft ball stage (238° F.). Remove from the fire, add 1 T butter and when cool ^ c nuts, and proceed as in Chocolate Fudge. Hard Ball Candies Caramels Boil together 4 c sugar, 3 T glucose and i c water to the hard ball stage (254° F.). Add i c of cream and boil until it again reaches the hard ball stage. The cream thins the mixture so that this additional boiling is necessary. Just before removing from the fire add 2 t vanilla, pour into a greased pan and when cool cut into squares. If desired, 2 c of nut meats may be added just before pouring out. For Chocolate Caramels add 4 ounces chocolate and pro- ceed as above. Crack Candies White Taffy Boil together without stirring 3 c sugar, ^ c water, % t cream of tartar, and ^4 T vinegar, to the brittle stage (270^ F.). Pour into buttered plates and when cool enough to 120 LESSONS IN COOKING handle pull until white and glossy, adding any flavoring desired while pulling. Pull out into a long thin strip and cut immediately with the scissors into pieces about i inch long. Lay on buttered paper. Brown Taffy Boil together without stirring 2 c light brown sugar, 2 T butter, 2 T molasses, 4 T water and 2 T vinegar to the brittle stage (270° F.). Pour into buttered plates and pro- ceed as in White Taffy. Divinity Candy Boil together 3 c sugar, i c corn syrup and ^ c water to the crack stage (270° F.). Pour over the beaten whites of 3 eggs and beat rapidly. As it thickens add i t vanilla and I c chopped nuts. Pour onto a greased plate and cut into squares, or mould in a box lined with oiled paper. Popcorn Balls Make a syrup of 2 c sugar, i/< c water and ^ c molasses. Cook to the crack stage (270° F.), Pour over freshly popped corn and form into balls as soon as possible. Hard Crack Candies Peanut Candy Boil together 2 c sugar, ^ c water and i c unroasted peanuts

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