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The 1918 Fanny Farmer Cookbook
2
4
Butter Taffy
cups light brown
sugar
2
2
tablespoons
water
/4 cup molasses
/8 teaspoon salt
tablespoons
1
2
7
vinegar
1
/4 cup butter
2
teaspoons vanilla
Boil first five ingredients until, when tried in cold water mixture will become brittle. When
done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.
nearly
2
5
Horehound Candy
3
/4 square inch pressed
horehound
2
cups boiling
water
cups sugar
/2 teaspoon cream of tartar
3
1
Pour boiling water over horehound which has been separated in pieces; let stand one minute,
then strain through double cheese−cloth. Put into a granite kettle with remaining ingredients,
and
five
boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool
slightly, then mark in small squares. Small square packages of horehound may be bought for
cents.
2
6
Chocolate Caramels
2
1/2 tablespoons
butter
1
/2 cup milk
2
cups molasses
3
squares
unsweetened
chocolate
1
cup brown
sugar
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
632
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