More Candy for Christmas!
MOLASSES CANDY
Molasses candy was made by our great-grandmothers, but it is just as popular today. It is such fun to make, for we can pull the golden brown taffy until it turns into delicious yellow strands.
Before we make our candies, it is a good plan to gather together all the materials we need for cooking. The ingredients necessary for this candy are:
2 cups of molasses
3 tablespoons of butter
2/3 cup of sugar
1 tablespoon of vinegar.
First melt the butter, then add the molasses and sugar, stirring until the sugar is dissolved.
Boil over a slow fire until it is brittle when tested with some cold water. If you use a confectioners thermometer, it should register about 235 degrees.
Just before removing from the fire, add the vinegar and pour into well-buttered pans.
When cool enough to handle, you may pull until it turns light in colour. Draw into sticks and cut into one inch lengths.
If you wish Molasses Nut Candy, add one cupful of chopped nut meats and a pinch of salt just before taking the candy from the stove.
KARO FUDGE
The following materials are needed.
2 cups (one pound) of sugar
1/3 cup Karo corn syrup
2/3 cup milk
2 tablespoons butter
2 oz. finely chopped chocolate (or 1/2 cup of cocoa)
1 teaspoon of vanilla.
Put the sugar, corn syrup and milk in a pan and stir until the sugar is dissolved.
Then add the chocolate or cocoa and stir until melted.
Cook slowly, stirring it but little while boiling.
After 15 minutes, see if it has reached the soft ball stage in cold water or if the thermometer reads 240 degrees.
If so, remove from heat, stir in the butter and vanilla and beat the candy until it begins to cream and to show fine grains around the edges of the pan.
Do not beat too long or a gloss will not show on top. Pour into a buttered pan and mark in squares.
MARZIPAN
Mix one half pound each of castor sugar and ground almonds together with the white of one egg.
Beat until stiff and flavour with almond extract.
Shape marzipan into strawberries, cherries, mushrooms, dates, and walnuts, then place on paper to harden. May be rolled in coloured sugar if desired.
MARSHMALLOWS
Combine 3 cups white sugar, 1/4 cup corn syrup, 3/4 cup water and 1/4 teaspoon of salt in a pan and heat until mixture forms a soft ball in cold water or registers 240 degrees using a thermometer.
Remove from heat and beat until stiff. Stir in 1 teaspoon of vanilla and pour into pan which has been buttered, then dusted with confectioners sugar (icing sugar).
Cut into squares when mixture holds its shape,then dust with more confectioners sugar.
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