• 2 pounds sugar.
• ½ pound glucose.
• ? pound butter.
• ¾ pint water.

Put sugar, glucose and water in kettle on hot fire, stir until it boils, wash down sides of kettle, then put cover on until it steams well, remove cover and put thermometer in and cook to about 300, then set kettle off the fire and put in the butter, stirring it through the batch thoroughly, then put the kettle back on the fire, and you must now stir it constantly; but before you put the butter in it should not be stirred. Just before you put in the butter, take out the thermometer, as it is less trouble to stir the candy with the thermometer out, and it does not need to be cooked to any exact degree. In putting in the butter, you reduce the temperature of the batch about fifteen degrees, and it is necessary to cook it, after the butter is put in, up to about the point it was before; but you will have no trouble with this, and as soon as it boils up good and hard and commences to turn color a little, drop some off the spoon very quickly in cold water, and if it forms a mass of threads in the water it is done. Be very sure to stir this well after the butter is in it or it will stick. When done, set off the fire and add a good teaspoonful of lemon extract, stir it in well and if you have a funnel, pour it in the funnel, and drop on greased slab in wafers, which is the nicest way to make this butterscotch; or you may pour the whole batch, if you wish, on the greased slab, putting your bars on edge of slab to keep it from running off, and let it run over as large a surface as possible, as the thinner it is, the nicer it will be. Mark it in squares, but do so very quickly, as it does not take it long to harden; and always remember this: that you must take your spatula or a long butcher knife, and loosen the whole batch thoroughly from the slab before it gets perfectly cold, as then it will not stick when cold and also loosen the wafers. Your slab must be well greased before pouring this on, but no matter how well you grease it, if you allow the candy to get perfectly cold before loosening it, you will find it will stick somewhat. In loosening this candy before it gets cold, we do not mean to take it off the slab, but just to simply run something under and loosen it, letting it remain on the slab afterward, and you will find that it does not stick.

SOFT BUTTERSCOTCH

• 2 pounds sugar.
• 1 pound glucose.
• ? pound butter.
• ½ pint dark molasses.
• ¼ teaspoonful ground ginger.
• ? pint water.

Put sugar, glucose and water on the fire, stir until it boils, wipe down sides of the kettle, cover and steam same as other recipe, remove cover, put in thermometer and cook to about 245. You notice, probably, we say “about” in giving degrees in some recipes, which means that if they are one or two degrees either way, it does not hurt them. When the batch is up to 245, put in the molasses, butter, and ginger, and leave the thermometer in it and stir constantly, but not too hard, and cook to about 260, then remove the thermometer, and pour on greased slab and mark and cut up to suit. This candy does not get brittle like the other, but is nice and chewy; and if you put it in boxes, it must be wrapped in wax paper, or the pieces will stick together. We may as well mention the fact here, that in most of these candies, you will find that in hot weather, or rather on warm days, it is necessary to cook them several degrees higher than it is on a very cool day. This only applies to candies of this nature, which are called hard boiled candies. In candies which are creamed up, such as fondant, you do not make this distinction, as those must always be cooked the same.

PEANUT BRITTLE

• 1½ pounds sugar.
• ¾ pound glucose.
• 2 ounces butter.
• ½ tablespoonful vanilla.
• ¾ pound peanuts. (Raw.)
• 1 heaping teaspoonful soda.
• ? pint water.

Put sugar, glucose and water on hot fire and stir until it commences boiling, wash down sides of kettle, cover until it steams well, remove cover, and put in thermometer and cook to 275, then take out the thermometer and put in the peanuts and butter, and stir constantly after you put the peanuts in. This of course will reduce the temperature of the batch, but it will soon boil up, and must be cooked until the peanuts are roasted, and the candy becomes a golden brown color, which it does about the time the peanuts are roasted sufficiently. Sometimes the peanuts will commence to pop, which indicates that they are roasted about enough, but if they do not pop, you can very easily tell when they are roasted sufficiently, as a great many of them break open, and by lifting the paddle occasionally with some of the peanuts on it, you can tell by their looks if they are roasted or not. There is no exact degree to which this second cooking must be done, but be careful and do not let your batch get too brown. After making one or two batches you will have no trouble in cooking it correctly. The proper peanuts to use in this candy are the small unroasted Spanish peanuts that we mentioned before. Do not attempt to put roasted peanuts in this candy in this manner but if you should use the roasted ones, they must be stirred in after the candy is cooked, as they would burn black if you put them in as we directed you in using the raw ones.

This candy is intended only to be made with the unroasted peanuts as directed, and if properly done, it is the finest peanut brittle made.

When the peanuts are roasted, set off the fire and stir the vanilla in well. Have your soda dissolved in just a very little water, using only enough to cover it. Immediately after stirring in the vanilla, pour in the dissolved soda and stir through the batch thoroughly, which will cause it to foam up considerably and get lighter in color. As soon as you have it stirred enough so that the batch is thoroughly mixed and foamy, pour on greased slab, and it will be necessary to scrape the kettle out in making this candy.

Always have your slab warm before pouring this candy on it, as it is cooked very high and will harden very quickly if your slab is cold, which you do not want it to do. If you stand your slab by the stove for a while, previous to making the candy, it will warm it enough. After being on the slab a very few moments, take hold of it all the way around the edge, lift it so as to free it from the slab, then catch hold of one side with both hands, one hand at each end of the batch, and quickly flop the whole batch right over, just the same as you would turn a pancake. Now commence around the edge and stretch it, by pulling it out as thin as possible, and you will find that the candy will stretch out very easily and leave all the peanuts completely covered with the candy.

Always work very rapidly in doing this, and also work around the edges first, as that hardens more quickly than the center of the batch. If your slab is not large enough to hold this candy after it is stretched out, as soon as you stretch part of it, cut that off with a knife and lay it on some smooth surface, so that the candy will be perfectly flat when cool, as it looks better. By cutting it off as you stretch it, in this manner, you will find that after you have worked around the edges, your slab will probably be large enough to hold the remainder of the batch after being stretched out. The thinner you stretch this the nicer it will be, so try and do not leave any thick places in it, and you will find you have the finest peanut candy you ever tasted, being as brittle as glass, and it may be eaten as easily as a soda cracker.

In making this candy, you must have a kettle large enough to allow for the foaming up, and a kettle holding two and one half gallons will easily hold a batch just twice the size of this. You will find it is very easy to flop the batch over, if you loosen it first as we directed you. This is essentially a cold weather candy, as it keeps brittle then, and is much better.

BLACK WALNUT BRITTLE

• 2 pounds sugar.
• ½ pound glucose.
• 3 ounces butter.
• 1½ teaspoonfuls soda.
• ? pint water.
• 1 teaspoonful vanilla.
• Black walnuts.

Cook sugar, glucose and water same as in peanut brittle, and when up to 275, remove the thermometer and stir in the butter only, and not the walnuts. Continue stirring after the butter is in until the candy is a golden brown color; then take off the stove and stir in the broken walnut meats, as many as you wish, but the more you put in the better it will taste. Stir them in thoroughly, and also the vanilla; then stir in the soda, the same as in peanut brittle, and pour out on greased slab. Do not flop this batch over and stretch it, as it is not necessary. As soon as batch is partly cool, mark in small oblong pieces and when cold, it will break very easily. This is very fine candy on account of the flavor the black walnuts give it. It is also very fine coated with chocolate.

FIG OR DATE BRITTLE

• 2 pounds sugar.
• ½ pound glucose.
• ? pint water.
• Figs or dates.

Cook sugar, glucose and water on hot fire to 275 or 280. Then pour it on well greased slab or platter, which has previously been covered with figs cut up, or dates with seeds removed, putting in just as many as you wish. You may also, if you wish, use nuts of any description in place of the fruit, or part of each. Just before pouring the syrup over them, stir into it a good teaspoonful of vanilla, but do not stir it much or it may sugar for you. When cold break up in small pieces.

NUT BRITTLE.

• 1 pound sugar.
• ½ pound glucose.
• ¼ teaspoonful salt.
• ½ teaspoonful essence of lemon.
• 1 pound nuts.
• Butter size of a walnut.
• ½ pint water.

Heat the nuts in an oven. Put the sugar, glucose and water into a kettle, stir until it begins to boil, and wash down the sides of the kettle with a damp cloth; put in thermometer and cook to 295. Turn out the fire and remove thermometer, add the butter, salt and essence of lemon, and stir in well, then stir in the warm nuts and scrape out on a greased slab. After it has been on the slab about thirty seconds, turn the batch upside down and commence pulling it out thin, as directed in making peanut brittle. You may use any kind of nuts in this, as they are all good in this kind of candy: English walnuts, black walnuts, roasted peanuts, almonds, filberts, pecans, or hickory nuts. This candy must be kept in air-tight cans or jars in wet weather or it will become sticky.