Walnut Cream Candy

Ingredients

• Cook together without stirring, two cups sugar
• one-half cup water
• a pinch of cream tartar
• flavor with a teaspoon of vanilla
• add a cup of chopped black walnut meats

Method

1. 1

   When it will form a soft ball in cold water, take from stove and set in a basin of cold water for three minutes.

2. 2

   Beat until it becomes white and creamy.

3. 3

   Pour into buttered pans and mark into squares.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 71. The excerpt below is the record exactly as published.

flavor with a teaspoon of vanilla and add a cupful of chopped nut ker- nels. Drop on buttered paper or put into a greased pan and cut into squares. Stuffed Dates Remove seed from dates and fill cavities with English walnut kernels. Press together and roll in powdered sugar or in grated cocoanut to which a little powdered sugar has been added.—Miss Mamie Dwire. Stuffed Figs One pound of marshmallows melted in a double boiler. Grind through meat chopper one-half pound English walnut meats, and add them to the marshmallow paste, stirring until thoroughly mixed. Take two pounds of unpressed figs, cut a slit in the side of each, fill with the above mixture, close, press into shape and roll in powdered sugar. —Mrs. A. S. Hanes. Taffy Six cups brown sugar, two cups syrup (do not use molasses), one- half cup cream, one-half cup vinegar, one tablespoon butter. After it has boiled enough to pull remove from stove and stir in one even teaspoon of soda. Flavor and pull—Miss Hlla Hinshaw. Turkish Delight Soak a box of Knox’s gelatine in two-thirds of a cup of cold water for five minutes. Put one pound of granulated sugar on to boil in two-thirds of a cup of cold water. When it boils add gelatine, boil slowly twenty minutes and add the grated rind and juice of one lemon. Wet square or oblong tin with cold water and pour in the candy. When set immerse tin in warm water and cut candy in cubes, using a hot knife. Roll in confectioners’ sugar to which a little corn starch has been added. Vary with flavoring and colorings.—Mrs. Plato T. Durham. Walnut Cream Candy Cook together without stirring, two cups sugar, one-half cup water and a pinch of cream tartar. When it will form a soft ball in cold water take from stove and set in a basin of cold water for three minutes. Beat until it becomes white and creamy, flavor with a tea- spoon of vanilla and add a cup of chopped black walnut meats

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