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The 1918 Fanny Farmer Cookbook
in small pieces; each piece will consist of fondant encircled with molasses candy. Care must
taken that candy is not cooked too long, as it should be soft rather than brittle.
be
2
1
Vinegar Candy
2
cups sugar
1
/2 cup vinegar
2
tablespoons butter
Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is dissolved,
afterwards occasionally. Boil until, when tried in cold water, mixture will become brittle.
Turn on
a buttered platter to cool. Pull, and cut same as Molasses Candy.
2
2
Ice Cream Candy
cups sugar
3
1
1
/2 cup boiling water
/4 teaspoon cream
of tartar
1
/2 tablespoon
vinegar
Boil ingredients together without stirring, until, when tried in cold water, mixture will become
brittle. Turn on a well buttered platter to cool. As edges cool, fold towards centre. As soon as
it
can be handled, pull until white and glossy. While pulling, flavor as desired, using vanilla,
extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.
orange
2
3
Butter Scotch
1
1
cup sugar
1
tablespoon vinegar
/4 cup molasses
2
tablespoons boiling
water
1
/2 cup butter
Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn
well buttered pan; when slightly cool, mark with a sharp−pointed knife in squares. This candy
much improved by cooking a small piece of vanilla bean with other ingredients.
into a
is
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
631
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