Home Made Candies

Ingredients

• one cup granulated si iga?
• 2 cups granulated sugar
• 1 teaspoonful vanilla
• 2 cups brown sugar
• 1 cup granulated sugar
• 1 cup fresh milk
• 1 square chocolate-^ cake
• 24 cup of strong coffee
• 2 cups sugar
• 1 cup orange
• 1 cup sugar
• 1 cup milk
• 2 squares of chocolate
• 1 cup molasses
• 2 squares chocolate
• 34 cup molasses % cup milk
• 34 cup butter
• 1 cup new orleans molas- ses
• 1 cup butter
• 2 cups powdered sugar
• 1 cup molass^
• 1 cup water
• 1 cup white sugar
• 1 cup peanuts
• 34 teaspoonful cream of tartar
• 1 tablespoonful butter
• 8 cups brown sugar
• 1 cup
• a small piece of butter
• a cup of chopped nut meats
• one egg
• four kind of nuts may be mixed together
• 2 take one - half as mueh water as maple suga& oook without stirring ato i whe
• two halves of english walnuts
• four out on buttered tin
• 20 min- utes
• three boilings
• 1 oup milk
• 9 butter sco
• 1 tablespoonfiul vinegar
• 2 cup& sugar
• 1 scant teaspoonful cream of tartar
• 8 caps white sugar
• 9 min
• one min- ute

Directions

1. Copyright, 189% fey IX C. Owen*

2. Compiled by

3. MRS* DE WITT C OWEN, Dixon, Illinois*

4. University of Illinois Library at

5. Urbana-Champaign Oak Street

6. Rules for C^andy making.

7. Never stir your syrup after the sugar is dis- solved.

8. Never allow the crystals to remain on the sides or the saucepan, but wipe carefully away with a damp sponge.

9. Do not shake or move the pan while the syr- up is boiling, or it may grain.

10. Stir Fondant constantly while melting, or it will form a clear syrup.

11. Make Fondant one day; make into candy the next.

12. Have everything in readiness before begin- ning.

13. Buy shelled English walnuts, thus avoiding waste in cracking.

14. Buy almond paste already prepared.

15. If sugar grains, reboil and use for old-fash- ioned cream candy or plain sugar taffy.

16. Use best granulated sugar fox boilitig and confectioners’ XXX for kneading.

17. If Fondant grains you have boiled too long. Add water and boil again.

18. Cool Fondant in a cool, dry place — not the efrigerator.

19. One cup granulated si iga?, enough milk to dissolve sugar, perhaps % cup,

20. Stir on store till dissolved: do not let it boil.

21. Remove grains of mg&s around edges and spoon.

22. FOUNDATION

23. cream candies

24. Boil without stirring, try in water. Makes a firm hat not crisp ball.

25. Set in cold water till you can bear your fingers in it Stir and beat, knead as it begins to harden.

26. Put flavor in while creamy.

27. To this you can add chop- ped nuts, cocoanut or can- died fruits, or anything of that sort

28. Shape fondant into rolk^nd dip into melted chocolate for chocolate creams.

29. Handle rolls of fondant with tongs.

30. The white of one egg.

31. An equal quantity of cold water-

32. Stir in XXX powdered or confectioners’ sugar until you have it stiff enough to make into shape with the fingers.

33. I I For walnut creams make

34. FOUNDATION the French cream into OF ALL balls about the size of wal-

35. FRENCH CREAMS nuts, press upon it a wal- nut carefully picked from the shell, making balls fiat on top and bottom.

36. For nut creams chop al- monds, hickory nuts or walnuts quite fine.

37. Make the French cream and before adding all of the sugar, while cream is qxfite soft, stir into it the mite, then form into balls, bars qr squares.

38. Three or four kind of nuts may be mixed together.

39. Take one - half as mueh water as maple suga& Oook without stirring ato i when almost done pui in a small piece of butter. When it begins to harden take it off the fire and stir rapidly until it becomes a waxen substanca Then divide into balh* £nd if you wish, enclose e&e h ball between two halves of English walnuts. Set to cool.

40. % cup sweet milk, filled with butter, not melted.

41. Stir until it begins to boil; not again.

42. Cook about 25 minutes, or until it turns a light

43. Four out on buttered tin and when partly cooled mark off in squares with a sharp knife.

44. Butter size of an egg.

45. Cook .until waxy; stir oc- casionally.

46. Remove from fire, and boat.

47. Add chopped nuts and beat to a cream.

48. Turn into buttered pan and cut into squares.

49. Boil together without stir- ring, 24 cup of strong coffee and 2 cups sugar, until thick enough to spin a thread.

50. Remove the pan to a dish of cold water and beat rapidly until it creams.

51. Stir in a cup of chopped nut meats, pour into a flat tin and cut into squares.

52. Cut orange peel into strips With scissors.

53. Put into cold water and boil 20 minutes.

54. Change water, boil 20 min- utes.

55. Change water again and boil 20 minutes, making three boilings.

56. Water to cover, boil till it hairs.

57. Roll in granulated sugar.

58. Place on platter to dry.

59. Handle with tongs.

60. 2 squares of chocolate. Butter, size of an egg.

61. Boil 10 minutes or more, or

62. until it makes a soft ball (in cold water).

63. Take from fire and stir. Cool and cut in squares.

64. *s« Fudge

65. 1 oup milk. t cups sugar.

66. 2 squares chocolate. Butter size of an egg. Vanilla.

67. Cook until crisp.

68. Beat until it sugars

69. Brown Sugar Candy

70. cups dark brown sugar. % cup milk or cream.

71. A little butter.

72. % cup chopped walnuts. When it is done beat until creamy after taking from fire.

73. 34 cake chocolate*

74. Boil 20 minutes.

75. Pour in pans to cooL Mark in squares.

76. 2 cups powdered sugar. Pinch of soda.

77. Boil until it just hardens la ooid water.

78. Pour in thin sheets to cool

79. Small piece butter.

80. Boil 10 minutes, then cool enough to pull.

81. % cup vinegar.

82. J4 cup water.

83. Boil until crisp in water and pulL

84. Flavor with vanilla, lemoa

85. or strawberry

86. % cup molasses.

87. Small piece of butter.

88. Boil without stirring, till crisp when tried in water.

89. Work as soon as can be handled.

90. Put the sugar into a smok- ing hot iron frying pan, no water.

91. Stir and stir until dissolved, add the peanuts and turn immediately into a but- tered tin.

92. Cut into squares.

93. Boil the sugar, milk and c of L 9 min., or until -it will form a soft balk Add the chocolate (melted) and butter, cook one minute longer. Remove from fire add the vanilla. Beat vigorously for one min- ute, then pour into pans.

94. When cool mark in squares*

95. Small piece butter

96. M lb, walnuts (chopped),

97. This candy burns very easi- ly, but should be boiled 15 minutes, sure. Should almost sugar before re- moving from fire.

98. Beat as you would Choco- late Anna.

Nutrition, whole recipe (rough)

Counts 13 of 18 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Peanut	1 oz (28g)	161
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Orange	1 medium (131g)	62
Molasses	1 tbsp (20g)	58
Maple Syrup	1 tbsp (20ml)	52
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Walnut	1 walnut half (4g)	26
Vanilla	1 tsp extract (4ml)	12
Vinegar	1 tbsp (15ml) distilled	3
Cake	not in our table	0
Coffee	not in our table	0
Water	not in our table	0
Nut	not in our table	0
Meat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.