Page:Lavine - Recipes Tried and True.djvu/123

This page has been validated.

RECIPES TRIED AND TRUE

CANDIES
ALMOND CREAMS

Blanch and chop or grate almonds and mix them thoroughly through French cream, mold into any shape; or shape French cream oblong and press an almond into its side. Then roll in granulated sugar or melted chocolate.

BUTTER SCOTCH
  • 2 cups light brown sugar,
  • 1 cup butter,
  • 1 tablespoon vinegar,
  • 1 tablespoon water,
  • ⅛ teaspoon baking soda.

Mix all together and boil twenty minutes; add soda; as soon as it will crisp in cold water, remove from fire. Pour out on flat buttered tins and mark off in squares.

BUTTER TAFFY
  • 2 cups light brown sugar,
  • 4 tablespoons molasses,
  • 2 tablespoons vinegar,
  • 2 tablespoons water,
  • ¼ cup butter.

Boil all together till brittle in water. Pour into pans and cool.

CHOCOLATE CARAMELS
  • 1 cup molasses,
  • 1 cup white sugar
  • ½ cup sweet milk
  • 2 teaspoons sifted flour,
  • Butter, size of egg,
  • 1 heaping cup grated chocolate,
  • 1 teaspoon vanilla.

Boil together first four ingredients; when thick, add butter, boil and test in water. When done add chocolate and let boil a few minutes. Flavor and pour into greased pans. When cool cut into squares and wrap in wax paper.

119

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.