The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1893-10-11
HOMEMADE CANDY.

A><&A >~AA'Ns
Homemade candy is best for the
children. The following recipes come
from the Boston Cooking School:
Peppermints-Put on to boil ono
and one-half cupfuls of granulated
sugar and one-half cupful of water,
cooked until it will just gather to-
" gether in cold" water it must not be
cooked until it can be gathered into a
soft ball like the fondant. When
cooked to the right degree add four
heaping teaspoonfuls of confeotioner's g
sugar if it seems too stiff to drop put
it directly over the fire and heat it up
again. Just before pouring out add
six drops of oil of peppermint. Turn
out in shape, using a tunnel and a
long-handled wooden stopper, lifting
the stopper high enough to.allow the
mixture to flow into The right size.
Different kinds may be made by using
different Aavorings and colorings.
Buttercups-Boil two cupfuls of
molasses, one cupful of sugar, three
quarters of a cupful of water, one
heaping tablespoonful of butter, one
half teaspoonful of cream of tartar {;
without stirring. When done pour
on to q buttered platter; when it can
be handled pull until light colored.
Place on a slightly-houred board,
and stretch out into a long, narrow
shape into the centre fold some French
fondant, and roll out and cut.
Porto Rico molasses of a medium grade
is best for candy. Measure the butter
as rounding as the spoon hollows !;
measure out an even teaspoonful Of
cream of tartar, and divide length-wise
for the half spoonful. The cream of
tartar is not added to make the candy
white, as many people think, but to
keep it from grsnulating.
Nut ougat.-Melt one pound OF
sugar in a saucepan, stirring con-
stantly to prevent burning, as there is
no water in it. Add one cupful of
hickory nut meat, slightly salted.
Pour into buttered pans, and mark
into squares. 1t may be more con-
venient for some to measure the sugar
in cup than by weight; in that case,
remember that two cupfuls, or one
pint, of granulated sugar weighs q
pound. This rule ia only for grsnu-
lated sugar, as it would require q
larger quantity of powdered sugar to
weigh the same. Put all the ingredi-
ents into a granite-ware saucepan
one that has been used for melting
butter or lard is best. The flavor of
the candy is much improved if little
salt is sprinkled over the nuts before
mixing together. The nuts should be
heated thoroughly before stirring into
the syrup, and the place on which it ,is
to be poured should he hot When
the candy is poured on the plate, cut
into narrow strips or bars quickly,
with thin, sharp knife. Rapid work
is necessary in making nut bar. Many
other nuts are used in place of
hickory nuts. Peanuts, shelled,
skinned, and chopped fine, are gener.
ally liked; whole almonds spread over
the surface of the candy are very
good; English walnuts, castanas, OF
any other nut, chopped fine, give an
excellent flavor. This candy is easily
made, and is generally liked.
Cream Caramels-Bcil three cup.
fuls of sugar, one half cupful of but
ter, one cupful of milk, and one
square of sweet chocolate for ten
minutes. Beat until cold; add one
tablespoonful of vanilla. Beat with a
patent egg-beater until it begins to
sugar around the kettle, then pour it
in q buttered tin, and cut in squares.
The sugar for candy Of any kind should
be measured just level in one of the
regular measuring cups holding half
pint. Pack the butter into the cup
solid. Put all the ingredients except
the chocolate into a granite ware ket-
tie, and boil for ten minutes without
stirring; and boiling means to have
the whole surface of the candy bub
bling and bursting for the specified
time As small an amount of choco-
late as is used in this rule con be
scraped fine or grated and pn: into
the sugar dry; if large amount were
to be used the better way to use it
would be to break the cake in tiny
pieces and put in bowl, setting this
in the opening in the tea-kettle, or
over steam in some way, to melt tho
chocolate. When the taffy has been
boiled the requisite time remove from
the stove and beat rapidly with tho
egg beater, watching the sides of the
dish carefully to see when the mixture
begins to granulate. Do not put the
vanilla extract in the taffy until the
beating is finished, as extract OF any
kind tends to form the mixture into
grains. 1t is rather difficult to heat
the candy with an egg-beater, but it is
the only way to do it thoroughly.
When the taffy is turned ont on the
pan cut into squares quickly with q
thin, sharp knife.--New York OBJ
server.