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.

shapes of the chocolate mixture and cover with small
red cinnamon candies.

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.
Candies from the 1940's,  50's, 60's, 70's and 80's.
Email is starlina @ - put the letters and the @
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Vintage Candy Recipes Part 2
Update 9-201
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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 long lost relatives' recipes.
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
The photo reads
"Larry Love, 6th
grade. Longefellow
School 1958-59
Valentine Meringues
Valentine Meringues
Ok, so it isn't candy, but it is cleverly typed in
pink for the Valentine of it all.............
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

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!
Shamrock Tea Cookies
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

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

Cut into squares.
"I put 1/2 cups nuts in batter of cake."
Mrs. Keck wrote in parentheses.
Kitty loves Recipes
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.
Shamrock Cookies
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

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.)
Gingerbread House made of Cookies, Spice and Everything nice
Baking Recipes
Angel n Devils.
Apple Recipes

Barbecue Sauce
Beef Dinners.
Breads, Rolls, and Muffins.

Cake Recipes.
Casserole Dishes
Carry In Dishes
Chicken, Poultry Dishes
Chow Mein
Cobbler & Crisp Recipes

Dips and Party Mix Recipes

Fish, Shrimps, & other Swimmers

Gravy - Gravies

Helpful Hints

Ice Cream Recipes

Jams, Jellies, Marmalades

Lunch Box Sandwich Spreads

Pancakes, Hotcakes,
BuckWheats and Syrups
Pickles and Picklers
Pie Lovers's Page.
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other
Potato, Potatoes

Salad Recipes.
Sandwich Recipes
Sauces, Condiments
Scary Recipes
Soups and Chowders

Unusual Recipes

Vegetable Bin
Vintage Recipe Books.
Sugar Candy Treats       History of Candy      Candy History Part Deux    Rice Crispies History.      Celebrities Favorite's     Weird
Candy Trivia.    Growing Candy.
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.
Vintage Candy Recipes
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.
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

Easter eggs, bunnies and other stories.
Read "
Easter and Where NOT to Hide
Eggs"  Memories of Easters past and a few
vintage recipes.

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

Memorial Day Recipes - "For me,
Memorial Day was the day when we went
out where relatives were buried in the tiny,
local cemeteries and thoroughly cleaned up
each gravesite, carrying away branches that
may have fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe.

Homemade Remedies Recipes - Recipes
our grandparents used from a poultice,
mustard plasters, gargles and paste.

Thanksgiving Day Recipes and story
from the past.

College Foods and Other Mistakes.
Main Candy Section.
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
Peanut Brittle
Shamrock Tea Cookies
The photo reads simply, James
Collins Age 13. Taken Feb.
1950something.  He looks so