The Barre daily times. (Barre, Vt.) 1897-1959, 1921-01-27
Candy Making at Home.

Sugar is scarce and somewhat eX'
pensive. But candy is more expen-
sive still. even relatively. Therefore
many will find it more economical to
make than to buy candy, says the
Springfield Republican, giving the fol
lowing recipes
Peanut candy-One cup of sugar, one
cup of molasses. piece of butter size
of an egg. Boil 80 minutes. Try in cold
water When brittle add half pint pea
nuts. Pour into well CREASED pans; be-
fore 1t is thoroughly cold cut into
squares.
Vinegar taffy-Two cups graduated
sugar, two tablespoons of vinegar. small
piece of butter, pinch of cream Of
tartar. When brittle pour on we'll
creased pans Mark off when nearly
cold. Stir very little while boiling, just
enough to keep from burning
| Kisses-Two cups powdered sugar.
whites of three eggs, two cups cocoa
nut, two teaspoons baking powder Mix
all together, drop upon buttered paper
and bake until slightly brown in a
brisk oven
Chocolate nut carames One cup of
/
grated chocolate, one cup of brown
sugar, one cup Of molasses, half
cup of sweet milk Boil until it hard
ems when dropped in water. Add piece
of butter size of an egg and one cup
of English walnut meats, Pour into
buttered pan. When partly cold cut
into squares.
Caramels-One cup sugar one emp
molasses, half.cup milk, half cup but
ter. Put the sugar, milk and butter into
kettle; stir constantly until it begins
to form ball when tested in cold wa
ter; add the molasses and cook unit
the strip forms a firm bah when tested
in cold water Pour on a well -buttered
platter and when cool mark it in
squares. Chocolate favoring may be
added, il desired. A tablespoonful, melt
ed, will be enough.
Chocolate caramels - This recipe.
though somewhat on the order of fudge
is considerably richer. 1t is made from
four cups Of sugar, two cups of choc3-
late. one cup of sweet milk. half-cup
OF butter and vanilla flavoring. Pct
butter, sugar and milk together and
let them melt Then add the chocolat
and let all boil for about ten minute
or until it will formia very soft lum
in water Remove from the fire. add
vanilla and beat hard with a wooden
spoon or paddle until it thckens an
can just be poured into the creased
pans. When cold, mark off and cut int
good. sized cubes This recipe will mai
two good sized cake pans fun
Cream walnuts0ne pcOnd conier
TONERS sugar one tablespoon cold VA
ter, one white Of egg, few drops II
vanilla favoring and one pound shake
walnuts. Break the egg gently, sepag
ate the yolk from the white, place Il
white in sugar (which should be wei
The mixture should be of such
a consistency as to be easily moldci
into balls II must not be too stiff T.,
the sweets will not be creamy Nov
mold the mixture into balls not quit,
80 large as a walnut Press on each
'ide of these creamy balls half a wal
lut. When all are finished set them
lside for few hours to harden. Nari-
-ty in these is obtained by adding diff
erent fayorings and colorings
Cocoa and nut fudge One cup brown
ugar. one cup granulated sugar, two
cocoa, one half cup cream
" milk, one teaspoon vanilla extract y
me half pound walnuts Put into a q
aucepan the sugar and cocoa and stir ,
veil; then add cream or milk, cook till [
little dropped in cold water makes a I
oft ball; sty while cooking; remove a
rom fire. add vanilla and nuts; beat
i'll quite thick and pour in buttered
an and cut in squares.
Almond toile Four Ounces butter
ne pound granulated sugar. half pound
launched almonds. Melt the butter in
aucepan and add the sugar. Boil t.
soft BALI stage add the banchcd al
londs and continue boiling until the
lgar will snap when tested Pour into
buttered shallow tin. To test. drop a
tile Of the mixture into cup OF cold
alter Dorothy Dexter