Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1892-12-23
Homc-Madc Christmas Candies.

rBy g. A. Matthews iu llarprr- Young People. /
If girls and boys would make their own |
Christmas candy they would enjoy it
twce-oncc while making il, and again
when eating it. with lot of friends to
share in their good fortune And there is
another reason The candy will be pure
and delicious. while for the same amount
Of money the Christmas treat Of daiuties
will be doubled, yes, trebled, in quantity.
The following recipes are old, and tested
by years of family use, and may be relied
upon.
TAFFY.-Onc cup molasses common or
New Orleans; one cup sugar; butter the
size of an egg a tablespoonful of vinegar
Boil, but do not stir, until it hardens when
dropped from spoon into little cold
water 1t is then done, and just as you
remove the kettle from the stove, stir in
small teaspoonful Of soda; then pour into
buttered pans, and when cool enough to
handle pull It until white. Cut it into
squares or sticks. Flavor with lemon or
vanilla
CREAM TAFFY Three cups granulated
sugar; one-half cup of vinegar; one-half
cup OF water; butter the size OF a walnut.
Boil, without stirring, until it hardens
when poured from the ,tirring-spoon into
a cup of cold water Flavor and pour into
buttered pan. When cool, pull until
white; then cut into sticks using sharp
scissors.
MAPLE CREAM CANDY. Take one-hah
as much water As maple sugar, cook with
out stirring, and when nearly done put in
piece OF butter about the size of wal
nut. Try it in cold water, and when it
begins to harden stir rapidly until it be
comes a waXy substance Set the kettle
off the stove, and when the candy cools
enough to handle make it into small balls,
and put halves OF English walnuts on
either side, putting them on creased plates
to cool
Caramels are favorite candy with all
young people, and are easily made.
VANILLA CARAMELs.-Fourc cups gran
ulated sugar, one cup of molasses, One-half
cup water Boil, stirring most Of the time.
until the mixture hardens in cold water
Add one cup rich sweet cream, and butter
the size of an egg. Let it boil up again
until it once more hardens in cold water.
when remove from fire and flavor to taste
usually about three teaspoonful, Of va
nila, but some extracts are stronger than
others. Pour out into buttcred pan, so
Il, 4. =. a.
inch thick Let it cool cut in small
squares, and wrap in paraiine paper or
buttered paper. This recipe may be
changed into numerous varieties by the
change of havoring.
CHOCOLATE CAEAMEG-.-Uscthe above
recipe adding one-fourth Of a pound Of
Bakers chocolate, grated fine
Nut CARAMEL-.- As above only
add two cups Of hickory-nut or walnut or
almond meats just before removing from
stove.
CANDIED Pop-CoRN.-P Put into a porce-
lain-lined kettle one tablespoonful of but
ter, three table-spoonfuls Of water, and one
coffee-cup of white sugar. Boil until Just
ready to snap when dropped into cold
water, then pour in three quarts OF evenly
popped corn. Stir briskly until the candy
is evenly spread over the corn. Take the
kettle from the fire, stir until cooled a lit
tie, and you will find each grain separate
and crystalzed with sugar Take care
that the corn is not burned.
BUTTER-sCoTCH.-Onc cup sugar; one
cup molasses; one-haf cup butter; one
tablespoonful vinegar; pinch of soda. Boil
all together till done. Pour into buttered
pans and cut into squares when cold, then
wrap in buttered paper.
HICkoRY-NUT CANDY.-One cup hick-
ory-nut meats two cups light-broWn sugar ;
half a cup of water Boil sugar and water
without stirring, until thick enough to spin
a thread as you drop it from spoon.
Flavor it. and set of the stove into pan
of cold water With a strong spoon stir
rapidly until white, then pour in the nuts
Turn out the mixture into a buttered pan,
and when cold cut into small squares.