Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1922-03-14
HOW TO MAKE CANDY
Many Delightful Tid Bits Can be Pro-
duced in the Home. a..

clal pf0ductS. Every househoeP'i
should learn how to make we'll two OF
three kinds, utilizing the fruits, nuts
popcorn and syrupS which may be in
the house. ......,..,.
Following are recipes for some SIM
pie wholesome and delicious candies:
Tatfy.-Boil syrup, sorghum or mo-
lasses, and vinegar Il tsp. to. c
sUup) until brittle when tested in
water. Pour on cold buttered platter
When cool enough to handle pull pn-
til light, handling as little as possible
II a strong acid molasses is used, soda
Il IL tsp. to C. molasses) may be
added when the boiling begins. To
prevent syrup from running over fpb
the rim of the saucepan with fat. =,
Pop Corn Balis.-one cup syrup,
tsp, vinegar. 2 or 3 qts. of popped
corn. Boil together the syrup and
vinegar until syrup hardens when
dropped in cold water. Pour over
freshly popped corn and mold into
balls or fancy shapes. Either honey,
maple syrup. molasses; white cane
syrup, or corn syrup may be used.
Peanut BrittIe.-one c. whitc syrup,
1 4sp. salt | tsp. vanilla, ] c. freshly
roasted peanuts. halved. Cook the
corr syrup, vinegar. and salt in a
saucepan until a little dropped in cold
water, forms soft bell. Put the pea
nuts and this syrup into an iron skillet
and stir until the syrup becomes a
golden brown. Remove from the fire
and stir in vanilla. Have ready a
shallow buttered pan. pour candy and
spread out in thin sheet. Allow to
cool, then remove from pan and crack
into pieces.
Stuffed Dates.-Use the best dates.
Remove. the stones. Fill with peanuts,
wslnuts. hickory nuts or any nuts
available. Peanut butter makes a good
filing that is different. Press dates in
shape and roll in chopped nuts, cocoa
nut, or a mixture Of cocoa and pow
dered cinnamon.
Stuffed Prunes.--Steam one pound
Of, prunes and remove stones. Stuff
part of the prunes, some with another
prrme, stuff others with chopped salt
ed nuts, or stuff with mixture of c.
raisins and walnuts and a few cap-
died cherries. Another suggestion is
to stuff prunes with stiff orange mar
malade.
Wholesome candy.-To a measure
of! cleansed and pitted prunes, add an
equal measure of raisins, form into
balls, roll in ground cocoanut, peanut
or in powdered sugar. This is more
wholesome than sugar or syrup can
dies because of the valuable mineral
substances which these fruits contain.
Divinity.-To 3 1-2 c. sugar, 1-2 C.
light colored syrup 1-2 watar. add 2
egg whites. 2 tsp. vanilla, C. nuts
chopped or C. raisins. Boil first three
ingrNdisntSs tS&tfsr. s STIR unal Fthe
sugar melts. then cover for !, a few
minutes until all crystals are washed
down. Let. boil until it forms 4 soft
hall in cold water. Then pour a cup
full over the well beaten whites, beat ;
ing well Remove the mixture to the
stove and LET cook until it forms a
hard ball" in cold water. Pour over
tho egg mixture, beating constantly.
Wien it begins to stiffen, add vanilla,
fruit, or nuts and pour into buttered
pan to cut into squares.
Butter ,Seoteh.-one C. sugar, IA C.
molasses. I tbsp, vinegar, 2 tbsp, boil
ing water, IL c, butter.
Boil ingredients together until, when
tried in cold water, mixture will be-
come brittle. Turn into well-but-
tered pan. When slightly cool, mark
with sharp pointed knife in squares.
This candy is much improved by cook
ing small piece of vanilla bean with
chocolate, lisp. vanilla.
Chocolate Caramels.-Two and one
half tbsp. butter, 1-2c. milk, &c. Mo-
lasses. 1 c. brown sugar, g.. squares
chocolates. l tsp. vanilla.
Put butter into kettle; when melted,
add molasses, sugar and milk. Still
until sugar is dissolved and when boil
irg point is reached, add chocolate,
stirring constantly until chocolate is
melted. Boil until, when tried in cold
water 4 firm ball may be formed in
the fingers. Add vanilla just after
taking from fire. Turn into n buttered
pan, cool. and mark in small squares.
Nut Chocolate CarameIs.-To cho-
colate caramels add the meat from
ID. English walnuts broken in pieces,
or 1-2 lb. almonds blanched and chop
ped. ..
Peanut Nougat.-One lb sugar, qt.
peanuts.
Shell. remove skins, and finely chop
peanuts. Sprinkle with one-fourth
teaspoon salt. Put sugar in perfectly
smooth granite saucepan, place on
range, and stir constantly until melted
to 4 syrup, taking care to keep sugar
from sides or pan. Add nut meat.
Pour at once into warm buttered tin,
and mark in small squares. If sugar
is not removed from range as soon as
melted, it will quickly caraTnclize.
Pralines.-One and scven-eights c.