Oxford Democrat., 1909-12-07
A Few More Candy Recipes.
PEPPERMINT STICKS.

PEPPERMINT STICKS.
Boil together three cups Of granulated
sugar, one and . half cupfuls OF water
and one-quarter of . teaspoonful OF tar.
taric acid until, on trying In cold water,
It will almost crack, but If held mo-
ment can be rolled into hard ball. Do
not stir, but pour into buttered dish to
cool. As soon a. it can be handled, add
one teaspoonful Of extract of pepper
mint and pull until 1t 10 white. Cut In
sticks.
CREAM PEPPERMINTs.
You will need for this recipe one
pound of confectioner' sugar, six table
spoonfuls Of water, eight drops of oil OF
peppermint, scant quarter teaspoonful
o. cream of tartar. Take out one spoon
full of sugar into cup, drop into It the
oil of peppermint and stir, adding also
the cream of tartar. Boil the rest of the
sugar with the water for three minutes
or until it forms thread at the end of q
teaspoon, then add the mixture from
the cup and stir briskly. Drop from the
end of spoon on buttered plate.
PECAN CANDY.
To one pound of light brown or coffee
sugar add two-thirds of cupful of boil
ing water and two even tsblespoonfuls
of butter; stir until 1t melts. Add just
q pinch of cream of tartar and let the
syrup boil without stirring until a drop
of it will make soft ball when rolled
between the fingers. Pour in a cupful
of pecan nut meats, stir and empty into
buttered tins. When partly cool, mark
off in two inch squares.
CHOCOLATE CHIPS.
Stir together in saucepan one cupful
of brown sugar, one cupful Of molasses,
one teaspoonful of butter aud a pinch of
soda. Boil as for taffy and when done
and cool pull to light brown. Cut into
small squares and while warm roll with
a CREASED rolling pin into very thin strips.
Set aside to become firm before dipping
each strip Of taffy in melted and sweet
ened chocolate. Place on oiled paper to
cool and become hard.
PEANUT CRISP.
Melt two cupfuls of light brown sugar
in saucepan aud as soon as it is melted
stir in one heaping cupful of rolled pea
nut kernels. Turn at once into shallow
buttered tins and when cold break into
convenient sized pieces.
MAPLE CREAMS.
Use maple syrup and boil 1t as you
would molasses. When it begins to
thicken, add a small half cupful of
sugar to each quart of syrup. When 1t
is brittle, pour it out. Broken nuts and
grated cocoanut may be added.
CHOCOLATE cARAMELs.
Put in a saucepan and boil three
pounds of brown sugar, half pound of
unsweetened chocolate, one.quarter of
pound of butter, one pint Of cream or
milk. Just before taking from the fire,
put in little vanilla.
ALMOND CREAM CANDY.
Beat the white of one egg and heat it
with one tablespoonful of water and
then stir in one and one-quarter pounds
of confectioner's sugar, adding three tea
spoonfuls of vanilla; mix into this one
cup of chopped almonds. Make this
into bars and when cold cut in slices.
STUFFED DATES AND FIGS.
Wash the dates and wipe dry. Open
each one and take out the stone; put
half an English walnut in each and
press the edges of the date together, roll
In granulated sugar. For the figs, cut
each one in two and press nut in each
half. Do not roll these in sugar.
RECIPE FOR FoNDANT.
Make fondant by boiling two cup
fuls of granulated sugar and half cup
full of water without stirring. Do not
use tin for the boiling, it candies much
quicker in any other kind of a saucepan.
Let it boil over hot fire just four
minutes, then take from the fire and
with dry spoon put few drops of the
boiled sugar in q cold saucer and stir.
II it turns at all milky it is done quite
enough for icing cream dates and all
kinds of candies. Set the saucepan in q
basin of cold water and in minute be-
gin to beat. 1t ought to be creamy If
you commence beating while hot. II
not stiff enough for candy when cold,
return to the fire, do not stir, but let it
come to boil, remove from fire and test
In. the saucer. With good fondant you
can make many varieties of candy.
SOFT GINGER CHOCOLATE CREAMS.
Form some fondant into tiny cones,
tucking into each cone bit of preserv-
ed ginger, we'll dried before using. Dip
the balls into melted chocolate, one at a
time, and lay on buttered paper In q
cold place until hardened.
PING PONG cARAMELs.
Boil together one cupful of molasses,
one cupful of sugar, one cupful of milk
and half cupful of butter. When lit
tie of this dropped In cold water will roll
in ball take from the fire and stir in
teaspoonful of vanilla and half cupful
of chopped nuts. Turn into shallow
buttered pans and when cool mark in
squares and dip each separately in melt
ed chocolate. Put on waxed paper In a
cold room to harden.
NUT FUDGE.
Boil two cupfuls of granulated sugar,
half pint of milk and lump of butter
size of walnut together for half an
hour, taking care not to let it burn; add
cake of chocolate scraped fine and stir
until the chocolate is melted. Remove
from the fire and beat until 1t gets very
thick, then stir in one cupful of walnuts,
mark In squares before it gets cold 10 the
pan or plate, in which it should be
smoothly spread to the depth of one
inch.
ApRICOTINRs.
This sweet is an English favorite.
Pound half a pound of blanched and
dried almonds with the whites of one or
more eggs until it forms perfectly
smooth paste, then mix it with half q
pound of good apricot jam Tor any kind
Of jam or marmalade of the same con-
sistency) and stir it all over the fire,
busting it now and then with powdered
sugar until dry enough to roll out or to