Velvet Molasses Candy

Velvet molasses candy is nice, and can be easily formed into any fancy shapes if one chooses to have it so.

One-fourth cup of molasses, three-fourths cup of sugar, one-fourth cup of boiling water, three-fourths table-spoonful of vinegar, one-eighth teaspoonful of cream of tartar, two tablespoonfuls of butter, one-sixteenth teaspoonful soda. Put the first four ingredients into a saucepan over the fire. When the contents of the pan boil, add the cream of tartar. Boil until it is brittle when tried in cold water. Stir constantly during the last part of the cooking.

When nearly done, add the butter and soda. Cool, and pull as taffy. While pulling, add a few drops of vanilla and a few drops of lemon extract, or a few drops of peppermint or wintergreen.

Plain Molasses Candy

One cup of granulated sugar, one cup of sorghum molasses, two level teaspoonfuls of butter, soda the size of a pea, one cup of water. Boil the molasses, sugar and water until a little of the candy dropped into cold water will form a hard ball, put in the butter and soda, boil to the cracking stage, turn into buttered pans and pull as taffy. Flavor to taste.

Butter Scotch

One-half cup sugar, two tablespoonfuls of molasses, one tablespoonful of vinegar, three tablespoonfuls of butter. Boil together until brittle when tried in cold water. When done, turn into a well-buttered dish, and mark into squares when partly cool.

Toffee

One pound of brown sugar, one-half cup of butter, juice of one lemon, or four tablespoonfuls of vinegar. Heat sugar, butter, and acid over the fire to 270° F., and pour over nuts, and let harden. Or cook until it forms a soft ball in cold water.

Peanut Candy

One cup of coffee C sugar, one cup rolled peanuts. Melt sugar in hot pan. Mix with peanuts, pour into a hot pan, and spread with a knife.

Peanut Nougat

One pound of granulated sugar, one quart of peanuts. Blanch peanuts (may chop), and sprinkle with onefourth of a teaspoonful of salt. Melt the sugar, keeping it from sides of pan. Pour in the nuts, and turn into buttered dish to cool.

Maple Cream

One cup of brown sugar, one-fourth cup of granulated sugar, one-half cup of milk or cream. Cook without stirring until it will form a soft ball in cold water. Remove from the fire, and beat until creamy, pour into shallow pan (buttered), and cut into cubes.

Walnut Cream

Another delicious compound may be made by adding walnut meats to the maple cream just before removing it from the fire.

If one level tablespoonful of glucose is used with the above, there will be no danger of its being grainy.

Maple and Nut Bar

One pound of maple sugar, three-fourths cup of thin cream, one-fourth cup of boiling water, two-thirds cup of English walnuts, or pecan nuts, cut in pieces. Put water and sugar into a saucepan. When it boils, pour in the cream. Boil until it gives a soft ball, remove from the fire, and beat until creamy. Brown sugar may be used. When creamy, stir in the nuts and turn into buttered tins to cool.