Puffed Rice Candy

Ingredients

• 1 heaping cupful brown sugar
• 1/2 cup water
• 1/2 teaspoon cream tartar
• 1 tablespoon vinegar
• 2 tablespoons butter
• 2 tablespoons molasses
• 3 cups of puffed rice

Method

1. 1

   Mix and boil for 10 minutes.

2. 2

   Add butter and molasses, continue boiling until a drop will harden in cold water.

3. 3

   Flavor with lemon or vanilla, remove from fire and stir in puffed rice until all grains are coated.

4. 4

   Cool in buttered tins.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 388. The excerpt below is the record exactly as published.

teaspoon of cream tartar, until it forms a soft ball when dropped in cold water. Remove from fire and beat until creamy. Crush 1 qt. of hulled peanuts, spread over the bottom of a greased tin and pour over the candy mixture. COOK COUNTY COOK BOOK 569 Cut in squares when cooled. — Mrs. G. E. Hamilton, 508 N. 4th Ave., May wood, 111. PINOCHI. — 3 cups of brown sugar, 1 cup sweet milk, 1 table- spoon of butter. Boil slowly for 1 hour. Try in water and when it ropes, add 1 cup chopped (not too fine) nuts. Stir until it begins to granulate. Pour in buttered pan ^nd cut in squares. — Mrs. Klug, 25 X. 5th Ave., Maywood, 111. POPCORN BALLS.— 2 cups of molasses, 1 cup of sugar, butter size if an egg, boil until it hardens in water. Add 1 pinch of soda, remove from fire, pour over poped corn and form into balls.— Mrs. Klug, 25 X. 5th Ave., Maywood, 111. PREATINES. — ]\Iake a syrup of 2 cups of granulated sugar, 1 cup of water and 34 teaspoon of cream of tartar, boil until it forms a soft ball in cold water. Remove from the stove and beat until it is soft and white. Add one cup of pecan meats and drop quickly by spoonfuls on greased paper. — Mrs. G. E. Hamitlon, 508 S. 4th Ave., Maywood, 111. % CANDY ROSES.— (Dainty). Boil some sugar and water until when a fork is 'dipped into the pan it throws ofif the sugar as line as threads' Rub the inside of some cups with olive oil and put into each 4 tablespoons of syrup and 1 rose; let stan^Until cold, turn out, and serve in a bon-bon dish.— Mrs. C. J. Jeflfries, Winnetka, 111, PUFFED RICE CANDY.— 1 heaping cupful brown sugar, y2 cup water, % teaspoon cream tartar, 1 tablespoon vinegar. Mix and boil for 10 minutes. Add 2 tablespoons butter and 2 table- spoons molasses, and continue boiling until a drop will harden in cold water. Flavor with lemon or vanilla, remove from fire and stir in 3 cups of puffed rice

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