Peanut Candy

Ingredients

• 3 tablespoons butter
• 2 cups sugar
• 2 cups molasses
• 1 quart peanuts
• 1/2 teaspoon salt

Method

1. 1

   Melt butter, add molasses and sugar, and boil to 256° F. or until mixture becomes brittle when tried in cold water.

2. 2

   Stir in peanuts (shelled, skinned, separated in halves, and sprinkled with salt).

3. 3

   Turn into buttered pan, cool slightly, and mark in squares.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.

PEANUT CANDY 3 tablespoons butter 28 cup sugar 2 cups molasses 1 quart peanuts Y% teaspoon salt Melt butter, add molasses and sugar, and boil to 256° F. or until mixture becomes brittle when tried in cold water. Stir in peanuts (shelled, skinned, separated in halves, and sprinkled with salt). Turn into buttered pan, cool slightly, and mark in squares. BUTTERSCOTCH 144 cups brown sugar 24 cup butter 2 teaspoons vinegar 24 cup water ¥% tablespoon vanilla Mix sugar, vinegar, butter, and water in pan. Boil without stirring to 290° F., or until candy is very brittle when tried in cold water. Add vanilla, pour into buttered pan, cool slightly, and mark in squares. PEPPERMINTS 11% cups sugar V cup boiling water 6 drops oil of peppermint Put sugar and water in pan, stir until dissolved, boil until sirup spins long thread. Add flavoring, beat until creamy, and drop from tip of spoon on waxed paper. Reheat as mixture becomes too thick. CHOCOLATE CREAM PEPPERMINTS (Uncooked Mixture) 2 tablespoons hot, top milk ¥ tablespoon melted butter 11% cups confectioners’ sugar 3 drops oil of peppermint Coating chocolate NUTS AND CONFECTIONS 733 Add sugar to milk gradually; then add butter and peppermint. Work until creamy, using the hands. Shape in balls, flatten, and dip in melted chocolate (p. 740). WINTERGREEN WAFERS 1 teaspoon granulated gelatine 3 teaspoons boiling water 2 teaspoons cold water Few drops oil of wintergreen Confectioners’ sugar Soak gelatine in cold water 5 minutes, dissolve in boiling water, and strain. Add wintergreen, and gradually sugar enough to knead. Roll very thin on board dredged with sugar. Shape with small, round cutter or cut in squares or fancy shapes. Let stand - until dry and brittle. For variety, color with vegetable coloring and flavor with vanilla, orange or lemon extract, clove or cinnamon. CHOCOLATE FUDGE 2 tablespoons butter 2 squares chocolate 2 cups sugar

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