Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

310 degrees. In testing these candies in cold water it is always advisable to remove from the fire while doing so, for when the syrup gets to the turning stage

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ne tablespoonful of butter. Boil to the crack stage, then remove from the fire and flavor with one teaspoonful of vanilla.

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r, a tablespoonful of cinnamon, and one-half cupful of water. Boil to the crack

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ater. Cook to the crack stage, and then stir in figs that have been cut up into bits. Pour into

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e tablespoonful of vinegar. Boil to the crack stage. Pour into buttered tins, mark off into squares

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vinegar, and one-fourth cupful of water. Cook to the crack stage or to 280 degrees, then remove from fire and add on

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of butter, and one-half cupful of water. Boil to the crack stage. Pour over pecan

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nd (which can be obtained at the drug store) in one pint of hot water. Boil down to a cupful before adding to the sugar. If you do not wish it to be very strong of horehound don't use

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oft ball stage, then add two ounces of unsweetened chocolate shaved fine. Boil to nearly the crack stage or about 270 degrees, then add one teaspoonful of

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upful of corn syrup, and a third teaspoonful of cream of tartar. Boil to about the crack stage.

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one-fourth teaspoonful of cream of tartar. Boil to the hard ball stage. Add one teaspoonful of van

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oil all together with half the rind of the lemon to the crisp or crack stage. Flavor with one teaspoonful of extract of lemon, and

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fire flavor with peppermint. Divide the candy into two portions, and color one with red coloring. Pull each part separately,

berry

instead of lemon juice if desired. Boil to the hard crack stage. Color with red coloring and flavor with strawberry flavoring. Drop from a spoon in drops about

ppermint

and one teaspoonful of butter. Boil to the crack stage, then remove from fire and add one teaspoonful of peppermint extract. Drop

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ls of butter, one teaspoonful of lemon juice and one tablespoonful of water. Boil to the hard crack stage, a

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. Boil to the crack stage, add a teaspoonful of vanilla, almond or the kind of flavoring that goes best wi

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of finely chopped candied cherries, and color a rose color with fruit or vegetable coloring. Let stand for a few moments until partly cool, then pour over the whites of two stiffly beaten

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to the crack stage. Add one-half teaspoonful of cinnamon and one teaspoonful of vanilla. Pour into buttered pans, and when partly cool, mar

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than the hard ball stage and not quite to the crack stage. Pour on a greased platter or a slab, and add a tablespoonful of vanilla. Dip your hands in corn-starch and as soon as it cools enough to be handled pull until it is white and waxy. If a hook is use

Water

oonful of salt. This can be flavored and colored to suit the taste and pulled like the vanilla taffy. I

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re and boil until nearly the crack stage, then remove and flavor with vanilla or almond, or any flavoring desired. Pour over a large platter or a marble slab. Cool quickly, and then dip your hands in corn-starch and pull the candy until white. Form into a sheet about six inches wide while still warm. Lay on a tin or slab and spread the nut mixture in the center. Fold th

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