Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-05-12
A Few Candy Recipes.
cocoANUT CREAM CANDY.

Four cups OF granulated sugar, one
cup of cream or milk, two cups Of shred
ded cocoanut, one teaspoon OF vanilla.
Put the sugar and cream in porcelain
lined kettle, stir till dissolved, then let II
boil five minutes without stirring. Add
the cocoanut and boil one minute longer.
Test by dropping into cold water, II done
| it will not mix with the water, but will
form a soft ball that can be taken out
with the fingers. Pour at once into
bowl, add the vanilla and beat rapidly
five minutes or until 1t creams. Have
ready q buttered pan, lined with par,
affine paper. Drop some OF the cream
upon this paper; if it retains its form il
is creamed enough. Spread 1t an inch
thick in the pan, and cut when cold into
squares.
MoLAssEs CANDY.
One cup of molasses, one-half CUP
sugar, one and one-h half tablespoons oil
vinegar, piece of butter size of walnut
one-fourth teaspoon soda when done
cook Just ten minutes from the time II
commences to boil, and stir all of the
time.>
VELVET MOLASSES CANDY.
One cup of molasses, three cups Of
sugar, one cup of boiling water, and
three tablespoons of vinegar are placed
in saucepan and heated; when it boils
add one-half teaspoon of cream tartar
Let it boil until 1t is brittle when tried
in cold water. Stir during the last par
of the cooking; when nearly done add
piece of butter size of walnut and lit
tie over one-fourth of a teaspoon of soda
ICE CREAM CANDY.
Three cups sugar, one-fourth teaspoon
of cream tartar, one-half cup boiling
water, one-half tablespoon of vinegar
Boil without stirring until when tried il
cold water mixture will become brittle
Turn on we'll buttered platter to cool
as edges cool fold towards centre. Pull
until white and glossy. While pulling
flavor as desired.
VINEGAR CANDY.
Two cups sugar, one cup vinegar, but
ter half the size of an egg. Boil until
hardens in water. Place in butteret
tins until cool enough to pull. If vine
gar is very strong use one-half cup O
water and half of vinegar.
CHOCOLATE CARAMELs.
Three tablespoons grated chocolate
one tablespoon molasses, one cup sugar
three-fourths cup of milk, small piec'
of butter. Cool on buttered tins.
CREAM CANDY.
Two cups ofwhite sugar, one-half cul
of water, one-half teaspoon of cream
tartar, butter half the size of an egg
Boil until hard enough to work.
vAssAR FUDGE.
Two squares of unsweetened choco
late, two cups of white sugar, one-hal
cup sweet milk, butter size of an egg
one teaspoon of vanilla. Boil all to
gether for five minutes. If nuts are de
sired, add one cup of English walnut
and boil minute longer. Remove from
the fire and beat thoroughly for fiv
minutes. Pour in square pan ant
when cool cut in squares with sharl
knife.
BROWN SUGAR FUDGE.
Two cups of brown sugar, one-half cul
of milk, one-half pound of walnuts, but
ter size of walnut.
PEANUT FUDGE.
Three cups sugar, one cup milk, bu,
ter size Of an egg, and one ounce
chocolate, melted. Boil all togethe
five minutes, remove from fire. Put i
a cupful of chopped peanuts, beat unit
it thickens and pour into buttered tins
MAPLE FUDGE.
Two cups of brown sugar, one-hal
cup of milk, butter half the size of Q
Iegg. Let boil until it snaps tried i
water, then add one small teaspoon G
vanilla and half cup of English walnut
broken into pieces; take from fire an
stir until it creams; pour into buttere
tins, when cool mark into squares.
| FIG FUDGE.
| Two cups sugar, one-half cup YER
Irich milk. Boil until it thickens. Hav
ready one-half cup chopped figs, and jus
as you remove from the fire stir them II
and keep stirring until very thick. Pou
Into buttered tins to harden. Dates @
raisins are just as good stoned an
chopped.
TUTTI FRUTTI CANDY.
Into buttered pan lay chopped wal
nut meats, Brazil nuts cut in thin slicel
halved almonds, bits of cocoanut an
candied orange peel, dates choppe
coarsely and few seeded raisins cut !
halves. Cook four cups of sugar an
one cup of water together until it wi
harden when dropped into cold waite
or has reached the brittle stage. Pou
lover the nuts aud fruit and mark int
squares when partly cool.
| SOFT CARAMELs.
One quart of brown sugar, one-hal
pint of milk, one-third of a cupful of bu
ter, and one-half cake of Bakers choct
late. Boil nine minutes, then remOv
from fire and stir steadily for about tiV
minutes, but not long enough so tina
lyou cannot pour them into the pal
MARK into squares. These will be rich
Icrumbly and delicious.
CoCoANUT cARAMELs.
i Two cups of desiccated cocoanut, tw
tablespoons of -four, the whites of thre
eggs beaten stiff, one cup of sugar
Bake on buttered paper in quick oven
i PEPPERMINTs.
Four cups of graduated sugar, tw
tablespoons of glucose, one cup of boi
ing water, thirty drops of peppermint.
| PEPPERMINT CREAMS.
/ Boil together without stirring tw
cups of sugar, one-half cup of water
when thick enough to spin thread, n
move to a basin of cold water and bea
until it creams, flavor with peppermint
roll into balls or fat cakes. If for pei
permint chocolate creams when cool di
into melted chocolate.
BUTTER SCOTCH.
Two cups of brown sugar, one-half Gu
butter, four tablespoons molasses, tw
tablespoons of water, two tablespoons
vinegar. Boil until it hardens in col
water, then pour into buttered tins.
NUT CANDY.
Three cupfuls brown sugar, one cuI
full chopped nuts, one cupful swee
cream or milk. Boil until brittle whe
tried in cold water. Turn into buttere