Peppermint Candy

Ingredients

• 2 teacups white sugar
• 1 tablespoon butter
• 1 tablespoon vinegar
• 1/4 teaspoon soda
• 1/2 cup of boiling water

Method

1. 1

   Set on stove and stir till thoroughly dissolved.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 82. The excerpt below is the record exactly as published.

1 cup of boiling water. Put all in a pan and stir till dissolved, boil till it cracks, flavor with vanilla, and beat till creamy. Pour on slab and cut in squares. CHOCOLATE CARAMELS To 1 pint of rich milk, add 3 pounds of light-brown sugar, ^ pound of butter. Let the mixture come to a boil, when add ^ pound of scraped chocolate. Let it boil till it be- comes quite thick, stirring it all the time. It is best to mix the chocolate with a cup of the boiling milk before adding it to the whole. When done, flavor with vanilla; pour into but- tered pans, and cut in squares before it becomes quite cold. 340 CONFECTIONS CHOCOLATE DROPS Miss Kate Alexander 9, pounds of powdered sugar. Whites of 2 eggs, ^ cup of sugar, 1 tablespoonful of vanilla, 1^ pounds of grated pecans. Beat the whites of 9. eggs. Sift the sugar ; then pour gradually into the eggs, stirring rapidly. Put in the vanilla; then the grated nuts; then pour in the cream. Add the rest of the sugar until it can be worked as dough; then roll out in any shape, and put on a dish to cool. Take f cake of chocolate (melted) ; then drop them in, taking out with a toothpick on either side. Place them on buttered paper ; then put a pecan on top. Set out to cool; then put them on a dish. COCOANUT CANDY 1 cocoanut, grated, 3 cups brown sugar. Cover the sugar with water and cook till brittle. Then pour over the cocoanut, which has been sprinkled on either slab or dish. When cold, break in small pieces. 341 THE BLUE GRASS COOK BOOK COCOANUT FUDGE Miss Kate Alexander 3 cups of light-brown sugar, Enough cream to mix well, 1 pinch of salt, 1 pinch of soda, 1 teaspoonful of vanilla, Butter size of a hen's egg, 1 box of cocoanut. < Mix the sugar well with cream ; then cook till it boils. Add the soda and salt. Later, put in the butter and cocoanut; add the vanilla just before taking off. Take off before quite done, beat until stiff, and pour into a dish. CREAM CANDY S pounds sugar, 1 pint cream, 1 cup water, 2 tablespoons vinegar and ^ teaspoon soda, 1 tablespoon butter. 342 CONFECTIONS Boil till it cracks against the side of a glass, and pour on slab. Flavor to taste, and pull with the fingers till light. EGG KISSES Whites of 3 eggs, 1 pint sugar. Put the sugar in a bowl and pour the whites over and beat 20 minutes. With a dessertspoon drop the mixture on paper an inch or more apart. Do not let them touch. Put on a board or an inverted bread-pan, and put enough layers of paper to keep the bottom from burning. Bake in a moderate oven till brown. Let the mixture rise and then bake, or they will not be light. Remove with a knife and put on a dish. CHOCOLATE EGG KISSES Follow preceding recipe, and add before cooking 1 ounce grated chocolate, which has been melted. Add gently and quickly, or the mixture will be too thin. Bake according to above directions. 343 THE BLUE GRASS COOK BOOK FONDANT Miss Mary Bashford 1 pound of sugar, 1 saltspoon of cream of tartar, 1 teacup of cold water. Stir all together, and boil till it forms a jelly- like consistency when tried in cold water. When done, take from stove and let stand 10 minutes. Then beat well till a creamy mass. This fondant is the foundation for a variety of candies. FUDGE Miss Kate Alexander S cups of brown sugar. Just enough cream to wet the sugar, 1 pinch of salt, 1 pinch of soda, 1 teaspoonful of vanilla. Butter size of a hen's egg, ^ cake of chocolate. Stir the cream well into the sugar; then place it on the stove. Watch carefully, so it cannot burn ; then, when it begins to boil, add salt and soda. Later, put in the chocolate and butter. Take it CONFECTIONS off before it is quite done; then add the vanilla. Beat it until it creams; then pour in a dish. Put out to cool and cut in squares. NAN'S CANDY 2 pints of light-brown sugar wet with cream. Don't cook too much. When it begins to boil, put in a good-sized lump of butter. After taking it off, put in vanilla, stir hard, and add nuts. PEANUT BRITTLE 1 pint brown sugar, 1 pint shelled peanuts. Melt the sugar in a pan till it boils and turns color; then pour over the nuts, wliich have been scattered on a well-buttered slab. Cut in squares or break in pieces. PEPPERMINT CANDY 2 teacups white sugar, 1 tablespoon butter, 1 tablespoon vinegar

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