Candies
Chocolate Fudge
⅛ teaspoon cream of tartar or 2 tablespoons corn sirup or glucose
Maple Fudge
Break the maple sugar into small pieces and heat it in a saucepan with the water. When it is dissolved, add the milk. Boil to the soft-ball…
Fudge with Marshmallow Cream
Put the sugar, water, grated chocolate and salt into a saucepan and stir until the sugar is dissolved. Boil slowly to the soft-ball stage…
Penoche
Put the sugar and milk into a saucepan and cook to the soft-ball stage, or 236° F. Remove from the fire, add butter and vanilla, and cool…
Fondant
2 tablespoons corn sirup or ⅛ 1 cup water teaspoon cream of tartar
Wintergreen Creams
Melt a portion of fondant in the upper part of a double boiler until it is soft enough to drop from a spoon. It may be necessary to add a…
Vanilla Caramels
1 cup cream or condensed milk Cook the ingredients, except the vanilla, to the firm-ball stage, or 246° F. Remove from the fire, add the…
Molasses Taffy
Cook the molasses, sugar and water slowly to the hard-ball stage, or 260° F., stirring during the latter part of the cooking to prevent its…
Nougat
Boil together one-half the sugar, half of the water and half of the corn sirup to the crack stage, or 280° F. Remove the sirup from the…
Popcorn Balls
Discard all imperfect kernels of corn. Put the corn into a large pan. Cook sugar, sirup and water to the crack stage, or 270° F. Add…
Peanut Brittle
Put the granulated sugar into an iron frying-pan and heat slowly until the sugar is melted and turns a light brown, or slightly above 300°…
Glace Fruits
Make a sirup of the sugar and water. Boil, without stirring, to the hard-crack stage, or 300° F. Remove the saucepan from the fire and set…