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Pulled Molasses Candy
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Ice Cream Candy
Maple Cream Fudge
CREAM CANDY(Candies) - (The New Dr. Price Cookbook)
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator. Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.
COCOA CREAM CANDY2 cups light brown sugar
1/3 cup milk or cream
1 tablespoon butter
3/4 cup chopped nuts
1 teaspoon vanilla extract
Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when tested in cold
water. Take from fire; add nuts and vanilla; stir until creamy and
pour into greased tins.
COCOANUT CREAM CANDY4 tablespoons confectioners' sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and boiling water until smooth; add cocoa and vanilla; mix
until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture
and roll. Dust a plate with sugar, and roll balls in finely chopped
nuts and allow to dry for about 2 hours.
CREAM CANDYFrom MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Four cups granulated sugar; one cup cream; one cup water; one-half
cake chocolate; one-half cup butter. Cook until it just holds
together, then add two teaspoonfuls extract of vanilla and pour into
pans, not buttered. When cool enough to bear finger in, stir it until
it no longer runs. It should not grain, but be smooth. Cut into
Ice Cream CandyOne pound granulated sugar, one pound pulverized sugar, one cup water,
two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in
saucepan; when it begins to boil, quit stirring, put in flavoring, then
one-half teaspoonful cream of tartar. After it stops boiling, cool off a
little, then pull, lay out on marble slab, cut in squares.
Cream Candy1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as
molasses candy, but do not stir. Work in vanilla as you pull it.
French Cream Candy(uncooked.)
Mix whites of two eggs and their bulk in water in a large bowl; beat
very well, add a dessert spoon vanilla and about two pounds "XXX"
confectioners' sugar (finest grade of powdered sugar), well sifted;
beat well, and the paste is ready. Take half a pound of dates, remove
stones, put in a piece of the candy paste and roll each one in
For Fig Candy, split half a pound of figs, place a layer of the dough
on a board (first sprinkle well with powdered sugar to prevent its
adhering), then a layer of figs, again a layer of dough, and cut in
Nuts of any kind may be made up into candy by using the meats for the
foundation or inside of little balls of paste, and then roll in
coarse sugar; set each kind out in a cool place to harden.
For Chocolate Creams roll any number of balls size of small marbles
from the dough, and when they are hardened, dip with a fork into some
Baker's chocolate melted on the stove. Be careful not to allow it
To boil; better to melt it in a little cup placed in a pan of hot
Water on the stove. Or make a caramel of three-fourths pint sugar,
one-third pint milk, two tablespoons butter, and one square chocolate.
Boil twenty minutes and add one teaspoon vanilla. Remove from fire,
place in a pan of hot water, and dip in the little balls.
Cocoanut Candy may be made by rolling out another portion of the
dough on the floured board, sprinkle with cocoanut, roll a few times
with the roller, and cut into squares.
A mixture of cocoanut and nuts chopped fine makes a delicious candy.
For English Walnut Candy split the walnuts, shape some of the dough
into round flat balls, place a half of the nut on each and press
firmly. Use hickory-nut meats for Hickory-Nut Candy.
Cream CandyCream candy is made by boiling two cupfuls of granulated sugar, without
stirring, with three-fourths cupful water, two tablespoonfuls vinegar
and a teaspoonful of butter until brittle when dropped in cold water.
Pour on to a buttered pan, but do not scrape the sugared edge of the
kettle, and pull as soon as cool. If a little care is exercised in
handling at first, it will not stick to the fingers. The butter or flour
sometimes put on the hands to prevent this only spoils the candy. When
pulled perfectly white, cut with scissors into small cubes. The longer
this stands, the more delicious it becomes, and if flavored with a few
drops of essence of peppermint when first put on (so it can be well
stirred through) and then put away when done in a glass jar for a couple
of weeks, it will make delicate "after-dinner mint."
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