Aunt Caroline's Dixieland Recipes/Candy

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Candy

U. D. C. COCOANUT CANDY

Two cups of white sugar,
One-half cup of milk,
One cup of grated cocoanut,
One teaspoonful of vanilla,
Butter the size of an egg.

Put sugar, milk and butter on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the cocoanut until it becomes creamy. Pour into buttered plates and cut into squares when cold.

MEXICAN KISSES

Three cups of white sugar,
One cup of milk,
Butter the size of an egg,
One cup of nuts,
One teasponful of vanilla.

Put sugar and butter and milk on to cook. Cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until creamy. Then put in nuts and drop from spoon on buttered papers.

MAMMY’S PEANUT CANDY

Two cups of brown sugar,
One cup of chopped peanuts,
One cup of water,
Butter the size of an egg.

Cook about twenty minutes, beat until creamy, and pour into buttered plates. When cold cut into squares.

DIVINITY CANDY

Three cups of white sugar,
Three-fourths cup of white Karo syrup,
Whites of two eggs,
Three-fourths cup of water,
One teaspoonful of vanilla.

Put sugar, syrup and water on to cook. Let it cook until it will form a hard ball when tried in cold water. Remove from stove and pour gradually over stiffly beaten whites. Add vanilla and one cup of nuts and beat until creamy. Pour into buttered plates and cut into squares when cold.

ALMONDS, CREAMED

Shell and blanch burnt almonds and lay them in the open oven to dry, but do not let them brown. Put one cup of granulated sugar over the fire with a tablespoon of water; stir until it is well dissolved and comes to a boil . Drop into this the blanched almonds a few at the time and take them out immediately with a perforated spoon or candy dipper, laying them on waxed paper until they harden, or upon buttered plates.

CHOCOLATE CARAMELS

Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not sirup) and cream, half a cake of unsweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons vanilla, turn into a greased pan, and cut into squares as soon as it is cool.

OLD VIRGINIA MOLASSES TAFFY

Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes. Stir in a quarter teaspoon of baking soda and boil fifteen minutes longer, or until a little, dropped into cold water, becomes brittle. This candy must be stirred contsantly while it is cooking or it will scorch. When it reaches the brittle stage, add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans. Mark into shape with a buttered knife after the candy begins to form and before it is really hard.

CREAM PEPPERMINT DROPS

Put a half cup of cold water and two cups of granulated sugar into a clean saucepan and boil slowly, without stirring, until it spins thread from the tip of a spoon dipped into it. Take from the stove, leave it untouched until it is about blood-warm, then stir steadily, always in one direction until the mixture begins to become creamy. Flavor to taste with essence of peppermint, adding this cautiously so as not to get the flavor too strong. Drop by the teaspoonful upon waxed paper, being careful not to put the drops so close together that they will run into each other. A candy dipper is even better for this purpose than a teaspoon.

AFTER DINNER MINTS

2 cups of sugar,
⅓ cup boiling water,
¼ cup molasses,
4 drops oil of spearmint.

Put sugar and molasses into a smooth, clean saucepan, and add boiling water, heat gradually to the boiling point, and boil to 258 degrees F., or until candy becomes brittle when tested in cold water, add flavoring, pour on an oiled slab or platter and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.

PEANUT BUTTER FUDGE

Three cups of white sugar,
Three-fourths cup of milk,
One-half cup of peanut butter,
One teaspoonful of vanilla.

Put sugar, peanut butter and milk on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until creamy. Pour into buttered plates and cut into squares when cold.

CHOCOLATE FUDGE

Three cups of brown sugar,
Three-fourths cup of water,
Butter the size of an egg,
One-half cake of chocolate,
One teaspoonful of vanilla.

Put sugar and water on to cook. When it begins to boil, add butter, and let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the chocolate. Bet until creamy, then pour into buttered plates. Cut into squares when cold.

SEA—FOAM CANDY

Four cups of brown sugar,
One cup of water,
Whites of two eggs,
One cup of nuts,
One teaspoonful of vanilla.

Put sugar and water on to cook. Let it cook until it spins a thread. Then add vanilla, remove from stove, and pour slowly into whites of eggs beaten stiff. Beat until stiff and then drop from spoon on buttered paper. Add nuts just before candy gets creamy and hard.