Walnut Candy

Ingredients

• One pint of New Orleans molasses
• 1 cup brown sugar
• 1 tablespoon butter
• 1 dessertspoon vinegar

Method

1. 1

   Put ingredients in double boiler, place on range and stir until it boils.

2. 2

   Cook slowly, until syrup hardens when dropped in ice water.

3. 3

   Have walnuts prepared and put them in a shallow pan, greased with butter, and pour over the candy.

4. 4

   When cold, cut into bars.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 209. The excerpt below is the record exactly as published.

Walnut Candy. One pint of New Orleans molasses, 1 cup brown sugar, 1 table- spoon butter, 1 dessertspoon vinegar. Put ingredients in double boil- er, place on range and stir until it boils. Cook slowly, until syrup hardens when dropped in ice water. Have walnuts prepared and put .them in a shallow pan, greased with butter^ and pour over the candy. When cold, cut into bars. Nut Crackle. Cover bottom of a greased shallow pan with mixed nuts. Have 1 pound of granulated sugar in saucepan, stir until melted. Pour over nuts, and let remain until cool, then mark into squares. Pecan Candy. Three heaping coffee cups of caramel sugar, I14 cups of cream or milk, 14 pound pecans, a generous half ounce of butter. Put all ingredients in saucepan, and beat until smooth, then place on range, stirring all the while. When candy cracks hard on side of glass, re- move from fire, add the pecans broken in pieces. Stir until mixture begins to thicken, then pour on a marble slab greased with butter. When cool, cut into squares. Maple Pinocha. Grate 1 pound of maple sugar, add 1 cup of milk and cream mix- ed. Place on range, and stir until sugar is dissolved, then boil until syrup forms a soft ball, when dropped in cold water. Remove from fire, stir until it begins to thicken, then hastily add 1 teacup of pe- cans, and turn the mixture into a buttered pan. When partially cold, mark into squares with a greased knife. KENTUCKY RECEIPT BOOK. 347 Crystallized Oranges. Cut oranges crosswise in thick slices, remove the seed. Dip each slice separately in the beaten white of egg, and then in fine crystal- lized sugar. Dry on sieve in a cool oven. Serve with nuts, raisins . and after dinner coffee. . Peppermint Oreams. Two pints of granulated sugar, % teacup warm water, 2 drops or more of oil of peppermint, white of 1 egg. Put the sugar and water in a saucepan and cook until syrup will just form a ball in ice water. Then pour over the well-beaten eggs; add the pepper- mint and beat until it begins to thicken. Drop on marble and let remain until they harden. Chocolate Caramels. Three cups granulated sugar, 1 cup Baker's chocolate grated, butter size of a walnut, 1 cup of hot water, 1 teaspoon vanilla, a pinch of salt. Dissolve sugar with water; add chocolate, when it begins to boil, the butter, and let boil 10 minutes. Try candy in cold water. When thick as molasses pour on buttered tins. Mark into small squares. Fruit Loaf. Three large coffee cups of granulated sugar, 1 cup water, 3 tablespoons of cream, butter size of a walnut. Stir sugar and water until dissolved ; then put in saucepan and boil 8 minutes, and if hard enough to pull, pour on a marble slab. Then pull it until it begins to cream, and work it like dough. Add to it some chopped Eng- lish walnuts, candied cherries, raisins, and ^ teaspoon of vanilla. Mould into a loaf. If the candy should get too stiff, moisten with cream. Cover loaf with a damp napkin, and slice when cold. Cream Candy. Three cups granulated sugar, II/2 cups rich cream, 1 heaping tablespoon butter

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