Peanut Candy

Ingredients

• one pound brown sugar
• one cup Karo syrup
• one cup water
• two ounces butter
• three-fourths pound shelled peanuts

Method

1. 1

   Boil sugar, Karo syrup, and water until it hardens in cold water.

2. 2

   Add butter and peanuts before removing from fire.

3. 3

   Pour into well-buttered tin.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 30. The excerpt below is the record exactly as published.

One pound brown sugar, one-half cup AA^ater, AA^hite of one egg, dissolve sugar in Avater, put on fire and let cook until it forms soft ball by testing in Avater, beat Avhite of fgg until stiff and Avhen syrup is done pour slowly into Avhite of egg, beating constantly. After beating until it cooks and stiffens drop in balls onto greased paper.— Miss Thelma Dav7SON. CRYSTALLIZED PINEAPPLE. Place in agate or earthen saucepan a layer of fruit and a layer of sugar, then set in a AA-arm place for sugar to melt. When a syrup is formed put to steAv briskly until fruit is clear. Dip out with a silver fork and drain on a tipped platter. When dry roll in sugar and set in the sun, or AA'arming OA'en Avith door open. If still Avet after a feAV hours of drying, dip out again and roll in fresh sugar. When perfectly dry pack in boxes AAdth dry sugar betAveen the layers. — ^Mrs. C. L. Hornaday. MINTS. Pour cups of sugar, one-fourth pound of butter, tAvo cups boil- ing Avater. Into the boiling Avater stir four cups sugar and one-foarth pound butter. Let boil until it hardens Avhen dropped in cold Avater. Pour on marble slab that has been buttered. When cold enough to handle, lift from slab and pull until it gets cold. Add extract of peppermint to taste. Pull as long as necessary and cut in small pieces Avith scissors. When thoroughly chilled, put in air-tight cans and leave to cream. — Mrs. A. J. Bullington. PEANUT BRITTLE. Shell and chop roasted peanuts to measure one pint. Put tAvo pounds granulated sugar in clean frying pan. Stir over sIoav fire. It Avill lump then gradually melt. When pale coffee color and clear, add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up. VELVET MOLASSES CANDY. Pour one and one-half pounds granulated sugar, one-half pint molasses^ one half pint Avater, one-quarter cup vinegar in an agate kettle. Heat; Avhen boiling add one-half teaspoonful cream of tartar, boil until it crisps in cold Avater. Stir, Avhen almost done, add one-quarter pound butter, one-quarter teaspoonful soda. Cool in buttered pan and pull. 32 USE DAN RIVER SELF-RISING FLOUR A KI>{OX GELATINE Dessert or Salad is attractive and appetizing BUTTER SCOTCH. Three cups granulated sugar, one-half cup water, one- half cup vinegar, (or one-half teaspoonful cream of- tartar) one tablespoonful butter, eight drops extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pourMnto well-buttered biscuit tins, a quarter of an inch thick, mark off into inch <^quares when partly cold. FONDANT (COOKED.) Two cups granulated sugar, two-thirds cup hot water, a pinch of cream of tartar, stir over the fire until sugar is dissolved, but do not stir while boiling, then add the cream of tartar, cook till it just begins to form a soft ball; pour out in dish, set in pan of cold Avater; as soon as you can bear to hold your finger in, begin to stir with spoon till white, then knead for a few minutes with the hands. This is the foundation for all bon bons. It can be made into many different kinds — Avalnut creams, chocolates of all kinds, nut squares, peppermint drops and for coating. Put fondant in saucepan and stir continuously until it is re melted; if not stirred it will go back to sugar. For nut squares, as soon as fondant begins to soften stir in chopped nuts. COCOANUT CREAM CANDY. One coeoanut, one and one-half pounds gran- ulated sugar. Put sugar and milk of coeoanut together, heat slowly until sugar is melted; then boil five minutes; add coeoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about two days to harden. Use prepared coeoanut when other cannot be had. FUDGE. Two cups granulated sugar, one-half cake chocolate, one-half cup milk, tw^o large tablespoonf uls butter, pinch cream of tartar, one tablespoonful of vanilla. Cook sugar and milk until it comes to a boiling point, add cream of tartar, melted chocolate, butter and cook until it forms a soft ball in water, let it stand in cold water until cool, then^beat until creamy. — Mrs. M. F. Markham. PEANUT CANDY. To one pound 'brown sugar add one cv^p Karo syrup and one cup water. Boil until it hardehs when dropped in cold water. Just before taking from fire, add two ounces buttgr and three-fourths pound shelled peanuts. Pour into well-buttered tin. Be careful in shelling the peanuts that none of the brown skin is left on. Some candy-makers prefer to put the peanuts in a w^ell- greased pan and pour the syrup mixture over them, instead of stirring them in, as it makes the taify mo^e even in appearence. WALNUT CARAMELS. Turn into a saucepan two pounds brown sugar, one cup Karo syrup, one cup milk, two ounces butter

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