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Vintage Candy Recipes Part 2

Candy recipes from the past can be a fun part of making candy today.  Most of our recipes come to us from recipe boxes we have found at flea markets, on line auctions, and local auctions.  We give credit where credit is due.  If the recipe has a name attached to it, we will share the name with you.  Who knows,  you may find one of your relatives long lost recipes listed here.

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This first recipe came from a pamphlet called Special Menus and Recipes. Prepared by Home Service Department. The Gas Service Company. To my understanding, a gas stove was a new way of cooking way back when.  The ladies of the house weren't sure how to use this new invention, so the gas company prepared booklets to teach these poor little gals how to use their brand new gas stove.  Seemed there were lots of urban legends going around that gas stoves weren't safe to use.  Seems funny now. The recipe refers to a "heavy skillet', I am going to assume that means a cast iron skillet.  I still have mine, do you? I am not sure the age of this Pamphlet, but if chocolate cost a nickel a bar....this booklet is old.

English Butter Toffee 1 cup chopped blanched almonds 1 cup butter 1 cup firmly packed brown sugar 2 (5-cent) bars sweet chocolate Sprinkle 1/2 cup almonds over a buttered plate or pan. Place butter in heavy skillet, add sugar, and mix thoroughly.  Bring to boiling and boil over GAS FLAME 8 - 10 minutes, stirring constantly. Pour over almonds in a thin sheet.  When set but still warm, arrange pieces of chocolate bars over mixture.  As chocolate melts, spread over candy with a spatula and sprinkle surface with remaining almonds.  Cool and break into pieces.  (Makes 12 pieces.)

Chocolate Pecan Candy 1 box confectionary sugar 1 can coconut 1/2 can sweetened condensed milk 2 cups chopped pecans 1/2 cup butter combine 1 box semi sweet chocolate and 1/2 cake paraffin (melt).  Roll candy into small balls and dip in chocolate.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering warm tasty recipes for the most wonderful time of the year!     Read "Santa and the Magic Key", plus recipes for your holidays.  A story by PenVampyre Easter eggs, bunnies and other stories. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon.   Alas, no recipes... Food and Genealogy. A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice.

Shamrock Tea Cookies 1/2 cup butter 3/4 cup sugar 1 egg 1 tablespoon cream 1 teaspoon almond extract 1 teaspoon baking powder 3 cups flour

Cream butter and sugar thoroughly.  Add the egg and beat until well blended.  Add the cream and almond extract. Sift the baking powder with the flour and stir into mixture.  Chill.  degrees) 12 minutes. Toss on to a lightly floured board and roll very thin.  Cut with a shamrock cutter.  Place the cookies on a well greased baking sheet.  Brush the tops of the cookies with egg white and sprinkle with green sugar.  Bake in oven (425 degrees) 12 minutes. Notice how I cleverly typed this recipe with green type!  Yes, I am a little twisted, but only a little AND I KNOW IT IS'T A CANDY RECIPE, BUT I COULDN'T HELP MYSELF......I WILL GET BETTER.

Martha Washington Chocolate Creams A recipe from a 1950 recipe box. 2 cups of white sugar 2/3 cup of water 1/4 teaspoon of cream of tartar 2 teaspoons of butter 1 teaspoon of vanilla Cook sugar, water and cream of tartar until it forms a soft ball in water.  Remove from fire and pour in bowl.  Do no stir or scrape kettle.  Let cool until cold enough to stand finger.   Then add butter and vanilla, beat until crystallization occurs.  Shape into desired arrangements.  Dip into melted chocolate which a little paraffin has been added

Creamy Taffy 2 cups sugar 1/4 cups white corn syrup 3/4 cups water 1 cup can milk 1 tablespoons butter 1/2 teaspoons vanilla Combine sugar, corn syrup, and water in sauce pan; cook until sugar is dissolved.  Add milk and butter.  Cook slowly until a hard ball is formed when dropped in water.  Remove from heat, add vanilla and pour into buttered pan.  When cooled enough to handle - pull until candy is light in color and no longer sticky.  Lay on waxed paper.  Cut into 1/2 pieces.

Milk Fondant 2 1/2 cups sugar 1 cup milk 2 tablespoons butter 1/8 teaspoon cream of tartar Place the sugar, milk and butter in a saucepan over low GAS FLAME and stir until sugar is dissolved.  Bring to a boil, add cream of tartar, cover and cook slowly for 5 minutes.  Remove cover and wipe off any sugar crystals from the sides of the pan.  Cook to 238 degrees F or until a soft ball forms when a little of the mixture is dropped in cold water.  Pour on a cold, wet platter.  Do not scrape the pan.  Allow to cool to about 110 degrees F.  Work the mixture with a pancake turner or bread spatula, folding it over and over until it begins to grow firm.   Knead with the hands until smooth and creamy.

Valentine Meringues Ok, so it isn't candy, but it is cleverly typed in pink for the Valentine of it all.............

Fondant Variations CHOCOLATE BASE: Work 1 square of melted chocolate into one part of the MILK Fondant. CHOCOLATE PECAN ROLL:  Make a round log shape of the chocolate mixture and cover with pecan halves.  Let stand until firm and slice. CINNAMON CANDY PATTIES:  Make round patty shapes of the chocolate mixture and cover with small red cinnamon candies. CHOCOLATE AND BROWN SUGAR ROLL:  Pat out chocolate and plain mixture into thin rectangular shapes and place one on top of the other.  Roll up like a jelly roll, let stand until firm and slice. LEMON DROPS: Color part of Milk Fondant with yellow coloring. Add lemon Flavoring.

1/4 cup egg whites 1/8 teaspoon salt 1/2 teaspoon vinegar 1/2 teaspoon vanilla 1 cup sugar few drops red coloring Red raspberries or strawberry ice cream. Whip egg whites until foamy.  Add salt and vinegar and continue whipping to a stiff foam.  Add sugar gradually until it is thoroughly dissolved in the egg whites.  Continue beating until mixture is stiff.  Blend in the vanilla.  Shape mixture on baking sheet covered with heavy brown paper on which several 41/2 inch heart shapes have been drawn.  Place 3 or 4 tablespoons meringue in each heart.  Shape carefully, hollowing out the center.  Bake in oven (250 degrees) for 60 or 70 minutes or until meringues are firm, dry, and lightly browned. To serve, fill with ice cream or fruit and top each with a bon bon or chopped nut meats.  Meringues may be baked the day before if thoroughly dried by leaving them in the oven with the heat turned off after the baking time. "Stop asking me already, I don't know what you do with the heavy brown paper.................but I swear, I typed it as it was typed in the booklet." Dec. 23rd. 2007 - Wanda from Ohio answered the question - the brown paper is put on the cookie sheet.  it is used as wax paper or parchment paper to help keep the cookies from getting too dark...............hope this will help someone else...... *:·.-:¦:-·* Thank you! *·-:¦:-·:**:·.-:¦:-·* Thank you! *·-:¦:-·:*

Candy and Cake Recipe by P. Keck 1/2 Cup Short. Slowly Add 1 Cup Sugar - Cream well Add 1 Egg - Beat 1 minute Combine 3/4 Cup Butter Milk and 1 teaspoon Vanilla Add alternately with flour mixture - 2 Cups Flour                                                     2 1/2 teaspoon B. Powder                                                      1/2 Teaspoon Salt Blend in 12 marshmallows, cut into chunks and 1/2 Cup Chocolate bits Spread in well greased pan - 9 x 13 Combine 1/4 cup Brown sugar 2 Tablespoons Butter 1/2 Cup Nuts Sprinkle over batter and bake in oven at 350 degrees for 45 to 50 minutes. Cut into squares.  "(I put 1/2 cups nuts in batter of cake.)", Mrs. Keck wrote in parentheses.

Peanut Brittle 1 cup sugar 1 cup light corn syrup 1 1/2 cup water 1 tsp butter 2 cups raw peanuts 1 tsp. vanilla 1 1/2 tsp. soda Mix sugar, syrup, and water.  Cook to soft ball stage, 236 degrees.  Add butter and peanuts and cook until syrup turns a golden brown and has reached the hard crack stage.  About 300 degrees.  Remove from heat and add vanilla and soda.  Stir until foamy, pour quickly into a well greased cookie sheet.  With well buttered hands stretch the candy out to make it as thin as possible.  Let cool and break into squares.

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Candies from the 1940's,  50's, 60's, 70's and 80's. Email is starlina @ bright.net - put the letters and the @ sign together - trying to cut down on spam Shop phone is 1-740-779-9425