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Hard Candies: Cream

Cream Butterscotch Balls 1 cup white sugar 1/2 cup brown sugar 1/2 cup white corn syrup 1/3 cup butter 1/2 cup heavy cream 1 teaspoon vanilla or lemon extract Put all the ingredients, except the flavoring, in a saucepan, stir until mixed, bring to boiling point, and boil until mixture is just stiff enough to keep its shape, when a little is dropped into cold water. If it can be lifted from the water and remain in a ball when shaped with the fingers, it is done. Remove from fire, add flavoring, pour into a buttered pan, and when cool shape into small balls, and roll in powdered sugar. The candy when removed from the fire may be dropped from the tip of a spoon on an oiled marble slab or tray, into wafers the size of a quarter of a dollar. These should be loosened with a thin-bladed knife before they have time to get hard. Cream Butterscotch with Nuts Follow recipe for making Cream Butterscotch Balls. When candy is removed from fire, add half a cup of walnut or pecan nut meats cut in small pieces, and proceed as in Cream Butterscotch Balls.

Toffee 2 cups light brown sugar 4 teaspoons vinegar or the juice of one lemon 1/2 cup butter 1/2 cup English walnut meats Heat sugar, butter, and vinegar or lemon juice over a moderate fire, stir till the sugar dissolves, then boil without stirring to 270 degrees F., or until syrup forms a hard ball when tried in cold water. Pour carefully around and over the nuts which have been arranged in rows in buttered or oiled pans. When cold, cut in squares, leaving one nut in the center of each square. Horehound Candy 1/2 ounce dried horehound 1 cup water 1 3/4 cups sugar 1/2 cup corn syrup Put water and horehound, which may be procured of a druggist in one-ounce packages, in a saucepan and simmer half an hour. Strain through double cheesecloth; there should be half a cup of liquid. To liquid add sugar and corn syrup, and stir until mixture boils. Wash down crystals from sides of saucepan with a butter brush dipped in cold water, and boil to 295 degrees F., or until it is very brittle when tried in cold water. Remove at once from the fire, and pour into buttered pan one fourth inch thick, or pour between candy bars.

As soon as it cools a little, loosen it from the pan, and mark in small squares. Go over the marks with a knife until candy is cold, then break with the hands.

Pack in air-tight jar, and keep in a cool place, or wrap in wax paper. Burnt Almonds 3 cups sugar 1 cup water 1 cup blanched almonds Put two cups of sugar and half a cup of water in saucepan, stir until dissolved, bring to boiling point, put in the blanched almonds, and stir and boil to 300 degrees F., or until there is a cracking sound, and candy begins to discolor.