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Classic
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page 401
STICK CANDY.
One pound of granulated sugar, one cupful of water, a quarter of a cupful of
vinegar, or half a teaspoonful of cream tartar, one small tablespoonful of
glycerine. Flavor with vanilla, rose or lemon. Boil all except the flavoring,
without stirring, twenty minutes or half an hour, or until crisp when dropped in
water. Just before pouring upon greased platters to cool,add half a teaspoonful
of soda. After pouring upon platters to cool, pour two teaspoonfuls of flavoring
over the top. When partly cool, pull it until very white. Draw it into sticks
the size you wish, and cut off with shears into sticks or kiss-shaped drops. It
may be colored if desired. (See page 395, for coloring.)
CHOCOLATE CARAMELS.
One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West
India molasses, one cupful of milk or cream, butter the size of an egg, boil
until thick, almost brittle, stirring constantly. Turn it out on to buttered
plates, and when it begins to stiffen, mark it in small squares so that it will
break easily when cold. Some like it flavored with a tablespoonful of vanilla.
GRILLED ALMONDS.
These are a very delicious candy seldom met with out of France. They are rather
more trouble to make than other kinds, but well repay it from their novel
flavor. Blanch a cupful of almonds; dry them thoroughly. Boil a cupful of sugar
and a quarter of a cupful of water till it "hairs," then throw in the almonds;
let them fry, as it were, in this syrup, stirring them occasionally; they will
turn a faint yellow brown before the sugar changes color; do not wait an instant
once this change of color begins, or they will lose flavor; remove them from the
fire, and stir them until the syrup has turned back to sugar and clings
irregularly to the nuts.
These are grilled almonds. You will find them delicious, as they are to
alternate at dinner with the salted almonds now so fashionable.
PEPPERMINT DROPS.
One cupful of sugar, crushed fine, and just moistened with boiling water, then
boiled five minutes; then take from the fire and add cream of tartar the size of
a pea; mix well and add four or five drops of oil of peppermint. Beat briskly
until the mixture whitens, then drop quickly upon white paper Have the cream of
tartar and oil of peppermint measured while the sugar is boiling. If it sugars
before it is all dropped, add a little water and boil a minute or two.
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