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Circus Taffy

Circus Taffy image

Three pounds sugar, 1 pint glucose, small piece of butter and paraffin water to cover. Cook until hard in water. Pull with cornstarch on fingers. Flavor while pulling.

PEANUT BRITTLE

PEANUT BRITTLE image

2 cups sugar
1 cup corn syrup
1/2 cup hot water

Cook until it starts to boil then add 1-3/4 cups of raw peanuts until thermometer reads 330°. Remove from stove and add 1 tsp. soda, 1 tsp. vanilla stir well and pour on buttered slab. Let edges cool a very little and then pull until very thin.

GRAHAM BARS

GRAHAM BARS image

Mix well in large bowl:
3 Cups fine graham cracker crumbs
1 Cup Pet Evaporated milk
1 Cup sugar
6 oz. pkg Nestles Chocolate bits
1/4 Cup soft butter or Oleo
1/2 Cup chopped or broken nuts
1 tsp. vanilla (add to milk)

Spread mix in well greased pan 13 x 9. Bake at 350° for 35 minutes or until cake pulls away from sides of pan. Cool before cutting.

Chocolate Caramels

Chocolate Caramels image

One cup of grated chocolate, one cup of brown sugar, one cup of milk, a piece of butter the size of an egg. Boil all the ingredients but the chocolate, and when nearly done add that. Test it by dropping into cold water. Pour into buttered pans.When cool mark into blocks with the back of a knife.

Cream Candy

Cream Candy image

Two pounds of granulated sugar, two-thirds of a cup of water, butter the size of a hickory nut, two tablespoonfuls of vinegar, one teaspoonful of cream tartar. Boil till crisp when dropped into water (do not stir).

After pouring up on the platters to cool, pour two teaspoonsful of vanilla over the top. Pull it as soon as it is cool enough to handle.

Molasses Candy

Molasses Candy image

Two cups of molasses, one cup of sugar, a piece of butter the size of a small egg. Boil twenty or thirty minutes. When boiled thick drop a few drops in a cup of cold water and if the drops retain their shape it is done. Have platters well buttered and just before the candy is done, stir in one-half teaspoonful of soda. If flavoring is desired, drop it on the top as it begins to cool. Pull till as white as desired, and cut with shears.

Peanut Candy

Peanut Candy image

Two cups of molasses, one cup of brown sugar, one tablespoon of butter, and one of vinegar. Crack and rub the skins from the peanuts then put into buttered pans and when the candy is done pour it over the nuts. Cut into blocks while warm.

Molasses Taffy

Molasses Taffy image

One cup of molasses, one cup of sugar and a piece of butter the size of an egg. Boil hard and test in cold water. When brittle pour in thin cakes on buttered tins, and as it cools mark in squares with the back of a knife.

Almond Creams

Almond Creams image

Make an oblong roll of French cream and press into the side of it an almond meat, or blanch and chop the almonds and mix them thoroughly with the cream.

Neapolitan Cream

Neapolitan Cream image

Make the French cream and divide it into three parts, leaving one part white, color one part pink with a few drops of cochineal syrup, and the third part make brown with grated chocolate.

Make a cake about half an inch thick of the white cream which may be done with a rolling pin on a marble slab, take the pink and brown in the same manner, pressing all together, and cut into slices or squares as you prefer.