The card for Homemade Christmas Candies

Homemade Christmas Candies

Helen A. Lynan’s recipe · The Tinfully Family

Ingredients

  • Penoche
  • 1 cupful sour cream
  • 1 piece butter
  • 4 cups brown sugar
  • 1 cupful nut-meats, chopped
  • vanilla
  • Christmas Fudge
  • 2 cups white sugar
  • ½ cup water
  • ½ cup corn syrup
  • 2 egg whites, beaten dry
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped
  • Seafoam Candy
  • 2 cupfuls sugar
  • 1 cupful corn syrup
  • 2 egg whites, beaten dry and stiff
  • 1 teaspoonful vanilla
  • 1 cupful nuts, minced fine
  • Lemon Cocoanut Fudge
  • 1 cup sugar
  • 2 lemon juice
  • 1 lemon rind, grated
  • ½ cup cocoanut
  • butter, melted
  • Marshmallow-Fudge
  • 1 cup granulated sugar
  • 1 cup confectioner's sugar
  • ½ cup milk
  • 1 teaspoonful butter
  • 2 squares chocolate
  • ¼ pound marshmallows
  • vanilla
  • Butterscotch Candy
  • 3 pounds sugar
  • water
  • 2 tablespoonfuls butter
  • ½ teaspoonful cream of tartar
  • 8 drops lemon juice
  • Old-Fashioned Molasses Candy
  • 1 cup sugar
  • 1 quart molasses
  • ½ cup vinegar
  • size of an egg butter
  • 1 teaspoon baking soda
  • raisins, chopped
  • nuts, chopped
  • cocoanut
  • Caramel Chocolates
  • 1 cup chocolate, grated
  • 2 cups brown sugar
  • 1 cup molasses
  • 1 cup milk, boiled
  • 1 tablespoon flour
  • size of a large walnut butter
  • Glazed Fruit and Nuts
  • 1 pound granulated sugar
  • ½ cup water
  • 1 tablespoonful lemon juice
  • orange sections
  • grapes
  • figs
  • almonds
  • walnuts
  • Stuffed Figs
  • figs
  • nuts, chopped
  • orange juice
  • fine sugar
  • Fruit Nougat
  • 1 pint peanuts, roasted
  • ¼ pound almonds
  • ½ pint figs, chopped
  • ½ pint citron, chopped
  • ½ pint raisins, chopped
  • ½ pint candied orange peel, chopped
  • 2 pounds sugar
  • vinegar
  • 1 heaping tablespoonful butter
  • Walnut Creams
  • walnuts
  • French fondant
  • Gingerettes
  • piece fondant
  • candied ginger, cut in small pieces
  • Coffee Caramels
  • 1 pound light-brown sugar
  • 1 cupful coffee, strong and clear
  • ½ cupful sweet cream
  • 1 tablespoonful butter
  • Chocolate Creams
  • vanilla cream
  • ½ pound chocolate, grated

Method

Penoche

  1. Boil twenty minutes.
  2. Add the nut-meats and flavor with vanilla.
  3. Beat until it begins to thicken, then turn into a buttered shallow pan to cool.

Christmas Fudge

  1. Boil until it threads.
  2. Pour the syrup into the beaten egg whites.
  3. Beat, then add the vanilla and chopped walnuts.

Seafoam Candy

  1. Boil the sugar and corn syrup until a little of it dropped in cold water forms a crisp ball.
  2. Pour the boiling candy onto the beaten egg whites and beat five minutes.
  3. Flavor with vanilla, add the nuts, and beat until the candy begins to thicken.
  4. Drop by spoonfuls onto oiled paper.

Lemon Cocoanut Fudge

  1. Stir all together, then boil twelve minutes.
  2. Take from the fire and beat until creamy.
  3. Pour onto buttered tins and cut into squares.

Marshmallow-Fudge

  1. Put all ingredients except the vanilla into a granite saucepan, stirring constantly.
  2. Boil eight minutes, or until it balls when tried in water.
  3. Remove from the fire and add the vanilla.
  4. Cut the marshmallows into quarters and add to the fudge just before it hardens.
  5. Stir well and pour into a pan.
  6. Cool, and when nearly hard, cut into squares.

Butterscotch Candy

  1. Dissolve the sugar in a little cold water and boil without stirring until it breaks when dropped in cold water.
  2. Add the butter and cream of tartar, then take from the fire and add the lemon juice.
  3. Pour into buttered pans one quarter inch thick.
  4. When nearly cold, work into squares.

Old-Fashioned Molasses Candy

  1. Boil the molasses, sugar, and vinegar until it hardens when dropped in cold water.
  2. Add the butter and the soda dissolved in hot water.
  3. Flavor to taste, pour into buttered tins, and pull when cool.
  4. If desired, add chopped raisins, chopped nuts, and cocoanut just before pulling.

Caramel Chocolates

  1. Boil all slowly.
  2. Pour onto flat tins to cool and mark off while warm.
  3. Just before cold, place any desired nut or a large raisin on each caramel.
  4. It is very delicious candy after standing for four hours.

Glazed Fruit and Nuts

  1. Boil the sugar and water without stirring for ten minutes.
  2. Test in water, and when brittle, remove from the fire and add the lemon juice.
  3. Set the pan containing the candy in hot water.
  4. With a long pin, immerse sections of oranges, grapes, figs, almonds, and walnuts, then set on oiled paper.
  5. The fruit and nuts must be well dried before dipping in the candy.

Stuffed Figs

  1. Cut openings in the sides of the figs and remove the inside with a spoon.
  2. Mix this with chopped nuts and orange juice.
  3. Fill the fig shells and press the openings together.
  4. Roll the figs in fine sugar.

Fruit Nougat

  1. Remove the brown skin from the peanuts and almonds by dropping them for a moment into boiling water.
  2. Chop the figs, citron, raisins, and candied orange peel.
  3. Moisten the sugar with a little vinegar, add the butter, and cook until almost hard but not brittle.
  4. Beat well, adding the fruit and nuts.
  5. Pour onto a wet cloth and roll up like a pudding, slicing off pieces after it is cold.

Walnut Creams

  1. Have the walnuts ready, taking care not to break the meats.
  2. Make a ball of the French fondant and place a half walnut on either side, pressing them into the cream.

Gingerettes

  1. Melt the fondant in a double boiler or in a cup over boiling water.
  2. Stir in the candied ginger.
  3. Pour into a square, shallow pan, and when hard, cut into strips with a sharp knife.

Coffee Caramels

  1. Put the sugar into a clean granite saucepan and add the coffee, cream, and butter.
  2. Put over the fire and boil without stirring until it hard cracks when a little is dropped into cold water.
  3. Pour into greased cooling tins, and when cool enough, mark off into inch squares.

Chocolate Creams

  1. Make the vanilla creams into ball cones and let harden overnight.
  2. Grate the chocolate and steam it over a pan of hot water.
  3. Drop the cream balls into it one at a time.
  4. Place on a buttered dish and set in a cool place to harden.

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