Candies
“Sweets to the Sweet”
SEA FOAM CANDY.—Two cups light brown sugar, whites of one or two eggs according to size of cup used, one cup of nut meats, one teaspoon vanilla. Beat the eggs stiff. Put sugar on stove with enough water to cover and cook until it forms a soft ball in water. Beat this into the eggs very vigorously and add nuts and vanilla. Drop by spoonful on buttered paper.—Mrs. Davidson.
MARSH MALLOWS.—Three cups white sugar, sixteen tablespoons hot water. Put on stove and boil until it forms a soft ball when dropped in water. Have ready one package Knox’s gelatine, No. 1, and twelve tablespoons cold water. Pour hot syrup over this slowly and beat twenty minutes. Pour on buttered paper sprinkled with powdered sugar. Let stand one hour then cut in squares and roll in powdered sugar.—Mrs. Davidson.
CHOCOLATE CREAMS.—One and one half cups white sugar, one large tablespoon glucose, three fourths cup water. Put all together and place on back of stove for ten minutes, then place on brisk fire and boil until you can pick it up when dropped in cold water. Have ready the white of one egg beaten to a froth. Pour the hot sugar slowly over it and beat until stiff enough to drop in balls. Use any flavor desired. Dip in melted Baker’s chocolate.—Mrs. Davidson.
FUDGE.—Take three cups of sugar and one cup of milk or cream, add one cupful of chocolate and let all boil for about fifteen minutes. Then beat well and add butter size of an English walnut, flavor with vanilla and add chopped nuts.—Mrs. Harry Hanson.
DIVINITY FUDGE.—Put two cups of sugar, one half cup water, one half cup corn syrup into a pan and boil till it strings when dropped from a spoon. Beat into the whites of two beaten eggs. Add nuts when cold and put into buttered tins. Before real cold cut into squares.—Marguerite Heffernan.
PENOCHE.—One cup granulated sugar, three cups brown sugar, one lump of butter, half the size of an egg. Boil until it will harden when dropped in a cup of cold water. Add cup of broken nuts and stir fast until hard enough to pour. Turn into buttered tins and cut into squares.—Marguerite Heffernan.
CHOCOLATE FUDGE.—Two cups of sugar, one cup of milk, butter size of an egg, chocolate to suit taste. Put the sugar and milk and butter on to boil. When nearly done add chocolate and nuts, boil until it hardens in cold water. Pour into buttered tins to cool.—Marguerite Heffernan.
HEAVENLY BLISS CANDY.—Two and a quarter cups granulated sugar, one half cup water, one cup walnut, one half cup corn syrup, whites of two eggs, vanilla to suit taste. Boil together sugar, syrup and water until it hardens when tried in water. Beat up whites of eggs until real stiff, then pour in syrup stirring and beating constantly, add walnut and vanilla, beat until quite stiff. Put on greased tins, cut in squares when cold, or put in well buttered mould and cut in slices. Care should be taken in boiling syrup long enough.—Mrs. Monroe.
FUDGE.—Two cups sugar, two squares chocolate, butter size of walnut, two thirds cup water, one half cup walnut meat, vanilla. Heat sugar, water, butter and chocolate slowly until chocolate is melted. Boil until when tried in water will form a soft ball. Remove from fire, add walnuts and vanilla and beat until creamy. Pour on buttered tins and cut in squares when cool.—Mrs. Monroe.
DIVINITY FUDGE.—Two cups of sugar, one half cup of corn syrup, one half cup of water, whites of two eggs, one cup of chopped nuts, flavoring to taste. Boil the sugar, corn syrup and water until brittle enough to break when tried in cold water. Have the whites of eggs beaten stiff and add the syrup slowly. Beat or stir constantly and when it begins to cool add nuts and flavoring. When thick put on buttered plates.—Mrs. D. E. Plier.
GINGER DATES.—Prepare the following mixture and use it to fill the cavities in stoned dates. Chop fine some seeded raisins and an equal amount of soft preserved ginger root, mix thoroughly and fill the dates until plump and smooth, then roll in powdered sugar.
NOUGAT.—Two cups sugar, one half cup light corn syrup, one half cup boiling water. Boil until it makes a hard ball in water. Have ready the whites of two eggs beaten and into this stir the syrup. Flavor and beat in chopped nuts until quite thick. Turn in buttered tin. Set in cool place until next day.—Mrs. F. Kleinsorge.
STUFFED DATES.—Remove seeds, stuff with blanched almond or with cream or chocolate fondant or half English walnut meat. Roll in powdered sugar.—Mrs. Whitehead.
SALTED ALMONDS OR PEANUTS.—Melt an ounce of butter in a baking pan. Blanch a pound of shelled almonds by letting them stand in hot water till skins can be slipped off easily. Dry well, mix with the butter, sprinkle with salt and brown a golden brown in the oven, shaking or stirring often. Cool by drawing on brown paper. Serve cold on small dishes. All varieties of nuts may be roasted this way.—Mrs. Whitehead.
BROWN SUGAR TAFFY.—Two cups brown sugar, one cup granulated sugar, one tablespoon butter. Boil with water to cover, until it is crisp and brittle when tried in cold water. Flavor with tablespoon of vanilla and pour carefully into greased pans to cool. Cut into small squares before it becomes hard, then break apart. Do not stir this candy while cooking.—Mrs. Whitehead.
VANILLA TAFFY.—Two cups granulated sugar, three fourths cup cold water, one tablespoon of vinegar, one tablespoon of butter. Mix well and boil without stirring until it is crisp and brittle when tested in cold water. Add vanilla extract and turn into greased pans (sprinkle with nuts if liked). Let it get cool enough to handle then pull until white. Twist into a rope and cut with scissors into small cubes and put on buttered plates.—Mrs. Whitehead.