Candy Making

Reduce sugar to a syrup by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar.

Put the mixture in a marbleized saucepan and boil for ten minutes.

Test the syrup by dropping a spoonful into a bowl of water, snow, or ice; when it falls to the bottom and can be made into a ball, it is ready.

If it snaps, add a little water and boil again, ensuring it does not become too brittle.

Add a pinch of cream of tartar to check for tendency to crystallize.

When the sugar is boiled just right, set it off to cool.

When cool enough to pull with a finger, pull into sticks or into one solid mass like that bought at the confectioners.

Form flat sticks by pouring the candy into long, flat pans and, when cooling, crease the mass so it breaks into sticks when cold.

If hands are slightly greased, the candy will not stick.

For molasses candy, get the best molasses (not syrup) and add one pound of white sugar to a quart of molasses.

Boil until it snaps like glass when dropped into water.

Add a teaspoonful of vinegar and a pinch of soda; stir well.

Remove from stove, cool a moment, and pour into greased platters.

Set out to cool, and with a knife keep the edges turned in so all will be cool and ready to pull at the same time.

For nut candies, use the same mixture before it becomes brittle; place meats in shallow tins and pour the candy over them.

Before quite cold, slash with a knife so it will break into oblong pieces or squares.

For macaroons or kisses, use washed butter to grease tins; salted butter or lard gives an unpleasant taste.

Bake in a moderate oven, or let dry two hours in a cool oven.

Greased writing paper is often used instead of tins.

After buttering, sprinkle lightly with flour, brush off, and put on the macaroons or kisses.

When powdered almonds are to be used, dry them thoroughly in an open oven after blanching, then they will pulverize more easily.