Molasses Candy. - From Vassar College

One cup molasses, two cups sugar, one tablespoonful of vinegar. Mix and boil for ten minutes. When done add a lump of butter and a teaspoonful of vanilla, or any other flavoring; to be pulled until light.

Caramels

One and a half cakes of Walter Baker's chocolate, three pounds brown sugar, half a pound butter, one cup cream, one bottle vanilla. Boil until very thick, stirring constantly. Pour in buttered tins or plates. To test when it is done drop a little from a spoon into a cup of ice water. If it hardens it is done.

Caramels

Quarter pound Walter Baker's chocolate, beaten or grated, quarter pound butter, one teacup of milk, one and a half pounds of brown sugar. Put it on the fire, and stir without stopping for twenty minutes, then pour into a greased dish to cool.

Caramels

Half a cake Walter Baker's chocolate, one pound brown sugar, a cup of syrup, a cup of cream, and a piece of butter the size of an egg. Boil about twenty minutes.

Cocoanut Caramels

One large cocoanut grated, two pounds white sugar, half a pint cold water, the two latter stewed slowly. When it begins to harden stir the cocoanut in and let it boil a few minutes. Season with vanilla or rose water.

Chocolate Caramels

Two pounds of New Orleans brown sugar, one-quarter . pound of Walter Baker's chocolate, one cup of rich cream, butter the size of an egg. Boil the sugar and milk, and beat it hard (don't stir) all the time it is cooking. When it comes to a boil, then add the grated chocolate and let it boil five minutes, then take it off and add a tablespoonful of vanilla, beating it hard for five minutes. Pour it on buttered pans. Never stir it, but beat hard.

Caramels. (Ashby Recipe.)

Six ounces of Walter Baker's chocolate (not sweet), one and a half pounds of dark brown sugar, quarter pound of butter, half pint of cream. Vanilla to taste.

Caramels. (Very Fine.)

One cake of Walter Baker's chocolate, three pounds of sugar - one and a half of brown, one and a half of white half pint of cream as rich as you can get it, one teacup of butter. Flavor with vanilla. Cook about twenty minutes.

Taffy

One quart New Orleans syrup, one pound light brown sugar, lump of butter, three cups shellbarks. Any nuts may be used.

Everton Taffy

Two cupfuls of sugar, two cupfuls of molasses, one cupful cold butter, grated rind of half lemon. Boil over a slow fire until it hardens when dropped in cold water. Pour thinly into tins well buttered, and mark into little inch squares before it cools.

Chocolate Candy

One pound white sugar, half pint cream, quarter pound Walter Baker's chocolate, a small piece of butter. Season with vanilla, and boil it until stiff. Drop it in cakes with a spoon.

Chocolate Caramels

Half pound grated Walter Baker's chocolate, half pound butter, half pint milk, three pounds brown sugar, half bottle vanilla. Stir well, and cook for thirty minutes. Do not add the vanilla till just before taking off the fire.

Cream Candy

Take three pounds of loaf sugar and put them in a kettle with half pint of cold water, and one pint sweet cream or rich milk. When it is heated add a heaping spoonful of butter, and just before it boils add two tablespoonsful of strong vinegar. Let it boil a few minutes only; just before taking it off the fire add one and a half teaspoons of vanilla. It can be pulled or not, as desired, and is much better after being kept a week.

White Taffy Candy

Six pounds white sugar, half pound butter, one teaspoonful cream of tartar. Boil until it cracks, pour out, and pull till light and white. Flavor with vanilla.

Molasses Candy

Three cups molasses, one of sugar, a piece of butter the size of an egg, and one tablespoonful of vinegar. Boil twenty minutes, stirring constantly. When it has boiled eighteen minutes add half teaspoonful soda.

Cocoanut Caramels

Grate a medium sized cocoanut. Take one and a half pounds of sugar, a piece of butter the size of an egg, one cup of milk, and milk of the cocoanut. Stir all together and cook about twenty minutes, not too hard. Butter the pans and cut in squares.

Plain Candy

Three pounds sugar, quarter pound butter, half pint cream; put all together in a kettle, and let it melt slowly without coming to a boil. After it is melted let it boil twenty minutes. Flavor as you like.

Chocolate Drops

The Cream. - Boil two cups of sugar, and one and a half cup of milk (or water) for five minutes. Add two teaspoon-fuls of vanilla, then beat it for half an hour until stiff enough to hold; then make it into balls. Now take half pound Walter Baker's unsweetened chocolate, grate it and steam it over the tea-kettle. Drop the balls of cream when hard, one at a time, into the hot chocolate, using two forks at a time to take them out; scrape off the cream that drips from it, and place the balls on a buttered dish. Keep in a cool place.

Sugar Candy

Six cups sugar, one cup vinegar, one cup water, one table-spoonful butter, put in at the last with one teaspoonful soda dissolved in hot water. Boil without stirring half an hour or until it ropes, or hardens in cold water. Pull it white with the tips of your fingers. This is a very nice simple candy for children. Flavor as you like.