100 Year Old Recipes You Can Still Make Today: HOMEMADE CANDIES

By Kirsten Anderberg

Published by:

Kirsten Anderberg

P. O. Box 537

Ventura, CA 93002

Copyright © 2012 by Kirsten Anderberg. All rights reserved.

ABBREVIATIONS

c = cup

t = teaspoon

T = tablespoon

It is advisable to purchase a candy thermometer for these recipes. It is the one thing that will really make the entire process easier, as knowing the temperature of the candy tells you when to process it to make different candy types. You can buy them online via Amazon.com or at your local cooking store. They are easy to use. Generally, with dark chocolate, you want to melt it to about 89 degrees, whereas milk and white chocolate is heated to about 86 degrees to begin using it, melted, for candy making. Other general temperature landmarks which are referred or alluded to in the recipes in this book are as follows:

220 degrees = jelly stage (gumdrops, etc.)

230-234 = thread stage

234-240 = soft ball stage

244-248 = firm ball stage

250-266 = hard ball stage

270-290 = soft crack stage

300-310 = hard crack stage

316-338 = caramel stage

CHAPTERS

Introduction:Candy Tips and History from the Archives

(Candy-Making Tips, Trivia and History)

Chapter One: Hard Candies

(Butterscotch Candy, Lemon Drops, Horehound Candy)

Chapter Two: Chocolate Creams, Bonbons and Fondant

(Christmas Bonbons, Fondant, Chocolate Cream Candy, Coconut Creams, Fruit Creams, Maple Creams, Nut Creams, Peppermint Creams, Chocolate Coating for Cream Candies)

Chapter Three: Fudge

(Maple Fudge, Chocolate Fudge, Brown Sugar Fudge aka Pinoche)

Chapter Four: Caramels

(Nut Caramels, Vanilla Caramels, Maple Caramels, Coffee Caramels, Chocolate Caramels)

Chapter Five: Taffy & Pulled Candies

(Candy Canes, Lemon Taffy, Butter Taffy, Everton Taffy, Molasses Taffy. Molasses Candy, Ice Cream Candy, Honey Candy, Ginger Candy)

Chapter Six: Candied Nuts

(Peanut Brittle, Grilled Almonds, Almond Candy, Candied Nuts, Southern Pralines)

Chapter Seven: Candied Popcorn

(Popcorn Balls, Sugared Popcorn)

Chapter Eight: Candied Fruits and Flowers

(Candied Fruits and Nuts, Orange Sticks, Orange Caramels, Crystalized Fruits, Cocoanut Candy, Stuffed Dates, Date/Fig Candy, Orange Chips, Candied Grapes)

INTRODUCTION: CANDY HISTORY AND TIPS FROM THE ARCHIVES

Reasons to make your own candies:

“For homemade candies, use pure materials and good fruit. Enough of earths and starch and decayed fruits are bought in the cheap candies of the stores.” – The Housewife’s Library, 1885

“Old-Time Goodies and New Sweets Easily Made at Home With Saving to Pocket and Digestion. Let the Children Assist in Preparing Them for Yuletide Charities.” – L.A. Times, 1903 headline

“A little candy, free from adulterating mixtures, it will not hurt the little ones to have occasionally. “Sweets for the sweets,” say I, so give the children now and then a candy party. This home-made article is pure and in reasonable quantities will do the little folks no harm.” – Susan Sunshine, L.A.Times, 1887

Some Candy-Making Tips:

In 1903, an article entitled, “School for Housewives,” contained the following tips:

Do not stir the syrup while boiling unless the recipe says to, or it will get grainy

Stir flavorings into syrups once removed from the heat

If you butter the rim of the cooking vessel, about an inch around the top, the syrup will not boil over.

In an 1885 book entitled, “The Housewife’s Library,” the following advice is given about candy making: “The great danger in candy-making is that of burning the sugar. To properly cook the candy requires a heat of about 250 degrees. Less than that heat will the candy soft and sticky. A very little more than 260 degrees will burn it. Here, then, is the need of care in candy-making. In the cooking, allow the heat to reach the bottom of the pan only. Have a quick fire that the work may be done in the shortest possible time. When cooked for about 15 minutes, test a spoonful of the mass upon a cold plate. If it forms a viscid, tenacious mass, which forms a long, adherent thread when drawn out, then it is nearly done, and it needs special care lest it burn before the work be completed. Test frequently now, dropping a little in cold water. When the hardened portion is crisp as a pipestem, the cooking has gone far enough. Then comes the flavoring and coloring. When the mass has cooled on a stone or buttered plate, so that it can be handled, it is ready for pulling, rolling into sticks, shaping into forms, etc. The pulling process is simply a mechanical means of whitening the candy. It is literally a pulling, the candy being thrown on a hook and pulled out from it, then being thrown on it again, and again pulled, and so on, as may be desired, the longer pulling giving the whiter candy.”

Some Candy Trivia and History

In 1887, the L.A.Times’ headlines read, “Crazes in Candy,” and went on to discuss trends in candy. The article quotes a “State Street candy manufacturer” as saying, “Tastes vary from season to season in candies as in flowers and hats. There’ll be a tremendous run one year on something that won’t be called for half a dozen times the next. Just now, the marshmallow and French cream caramels take the lead. Next to these, maple, vanilla, walnut and chocolate are favorites. There’s a steady call too for butter creams and nut drops. Maple creams, walnut candies and nugat (sic) are standard goods also. Chocolate nugat is made of chocolate, honey, sugar, almonds and pistachio nuts. The white nugat is prepared the same way, with the chocolate left out.” He said the “plantation drop” was popular in 1887, but that it was really just the old-fashioned molasses candy. He also said, “Gum drops are looking up a little lately. They went quite out for a while. I don’t know why they are finding a favor again.” The candy manufacturer also said, “People eat candy everywhere now and on all occasions. Why, we have so much call for something that ladies could eat in church, at the theater, at the opera, without attracting notice and without soiling their gloves, that we invented a little gum-arabic candy for that purpose that we named “church drops.” It is so small that it can be slipped in the mouth unobserved and has great staying qualities. A good many ladies carry handsome charity boxes filled with them suspended from their waists.”

The candy manufacturer also said that candied flowers were taking the place of glazed fruits. “The most recent expensive accompaniment for creamed fruits and the correct wind-up for an ultra-fashionable lunch is now candied flowers. No entertainment of this sort is really a swell affair without them. To be frank, I can’t perceive their alleged delicious qualities myself, but they are an expensive novelty and have been sanctioned as luxury by aristocratic society…Rose leaves and violets are the only kind of flower utilized for the table yet, but I expect to see apple blossoms, peach blossoms, geranium leaves, and any number of others dipped in boiling sugar and prepared for the table.” This candy manufacturer did not like candied flowers, and I have to wonder if it was because they competed with candy and he did not sell candied flowers! But he said, “The flavor of candied violets is like cedar, and one can get as much satisfaction from chewing a common lead pencil as out of a $3.50 a pound of these blossoms. The rose leaves, you will see, convey the inevitable suggestion of a hair dressing. But they’re novelties, as I said before, and that’s what people want.”

In May 1893, the Times reported about Nice, Italy: “The chief industry of the largest city in the French Riviera is the raising and candying of violets.” The violets were the largest item of income for the 40,000 residents. The Times suggested starting a similar industry in the U.S., saying there were similar climates in the U.S., noting “there must be women in America to whom this work would appeal.” The article goes on to describe the industry as “women’s work,” saying: “I was assured by those engaged in it that the work from beginning to end can be done by women; it certainly is very largely done by women in the Riviera. There is no heavy labor in it from the raising of the plants to the finish and shipping for market and it is all pleasant summer business.” This article notes the French and Italians had found three flowers which could be candied and did not turn black or lose their perfume. The three flowers were violets, rose petals and orange blossoms. Though all three were being candied, violets consumed the bulk of the market. In 1897, it was also noted that “angelica root is a tonic and much in vogue at present served at dessert.”

“Fashionable candy” provided at an elaborate birthday party for a wealthy child is detailed in an article dated Dec. 30, 1894. Entitled, “How a Fashionable Confectioner Catered for a Little Millionairess,” the article follows the birthday party of a 9 year old daughter of a wealthy NY banker. Each little girl was provided with a doll in a dress and shawl whose head flew back when a spring under the shawl was activated, to expose bon-bons inside the doll. The boys in attendance received canes with crooks on the top which were finished in silver, spelling the boy’s name out in silver as well, and the head of the cane unscrewed to dispense lozenges. Sugared pears colored both red and green were offered as was a candy turkey. A “little silver hatchet” was provided to the birthday girl to “carve” the sugar turkey for guests. As each child exited the party to go home, he was given a box shaped like a letter from a postman at the door. Inside the boxes shaped like letters were candies such as “little nine pins of chocolate, tennis rackets of clear sugar and baseballs tiny but life-like.” The top of the boxes (made to look like letters) were addressed to the recipients with their name, then the address of “Sugar Street, Chocolateville, Candy Land.” They also had a “Chocolateville” postmark which included the date of the party, with a canceled postage stamp to top it all off.

In 1902, the Times published an article entitled, “Fashions in Candy Change.” The article says, “A novelty in Christmas candy this year will be necklaces of sweets made in imitation of the famous jewels of the world.”

In 1904, the Times ran an article describing different candy boxes the reporter had seen. One such item was “a bon bon box with a small music box attachment upon which a child may play a merry tune while choosing a sweetmeat from the body of the small animal supporting the music box.” For card parties, the Times recommended little boxes with facsimiles of playing cards on them, filled with candies. These boxes would later be used as “pretty little trinket boxes” once the candy was gone. Bell-shaped boxes, with a bright scarlet bow could be adorned with mistletoe or holly for a Christmas candy package, or with firecrackers for the 4th of July. Artificial flowers are also suggested to liven up candy boxes. Flowers the same color as the ribbons are suggested. Birch bark boxes in the shape of a heart were suggested, as were little birch box toys such as sleds, boats and rocking chairs, which held the bon bons.

One article from 1896 suggests selling homemade candy as a fund raiser. The author suggests hosting a party, with ½ and 1 pound boxes already filled, but also, salad bowls full of different candies, next to a scale and empty boxes.

In 1906, the L.A.Times reported the Board of Health had begun a “new pure food crusade” which would affect “curb-stone candy makers.” The article said, “Curb-stone candy merchants would be compelled to enclose their stands in glass cases. For several months the health department has been discussing ways and means to stop the sale of candy and confectionery from open stands.” The Board of Health at that time was considering passing an ordinance with the following language: “No person shall expose, sell or offer for sale breadstuffs, cake, pastry, candy, confectionery, dried fruits, fresh fruit or vegetables outside any building, in any open windows or doorways, or on any sidewalk, street, alley or thoroughfare, except they be covered so as to thoroughly protect them from dust and dirt.”

It is important to remember that many people did not own home refrigerators or freezers 100 years ago. Wikipedia’s “Refrigerator” page says, “Practical household refrigerators were introduced in 1915 and gained wider acceptance in the United States in the 1930s as prices fell.” In “The Housewife’s Library,” published in 1885, one of the chapters is entitled, “Incidental Helps.” In this chapter, the author talks about the different modern conveniences and includes two pictures of modern ice-boxes: the “double door Empress,” and the “Snowflake” models. The book says, “Refrigeration: Unless one has a very cold cellar, or a model spring house, a refrigerator is a necessity, that food may be kept safely in warm weather. There are refrigerators with chemical action, which secure a temperature so low that meats, fish, etc. remain frozen for indefinite periods. But for every-day home uses, these are not available, being far too complex and expensive. The ice-using refrigerator is the suitable one for domestic purposes. The patterns are many and for each superiority is claimed. There are a few points to be observed in any such article; for instance, cleanliness of the lining. Wood, slate and zinc have been employed usually, but the preponderating sentiment accords superiority to the zinc, as capable of more thorough cleansing and as least likely to hold grease, odor, and other unpleasantness.” The book then goes on to say the walls of the ice-boxes should be packed with charcoal, and noted some have a “convenient attachment” which allowed people to fill up glasses with the melted water from the ice-box. The “Snowflake” model ice-box “is another ornamental form, intended for use in the nursery. It furnishes cold water, while it preserves milk, fruit, etc., with ease.” The candies referred to in this book were made in an era lacking refrigeration on the whole. A 1905 article I have included in this book about fondant, for instance, instructs the maker to place the fondant in a jar covered with a damp cloth, then kept in a cool place. Today, we would probably just tell the maker to store it in the refrigerator.

CHAPTER ONE: HARD CANDIES

Butterscotch Candies, Lemon Drops, Horehound Candy

Butterscotch Candies #1

“Always a favorite and very easy to make,” wrote Emily Ford of this recipe in 1897. In a saucepan, mix: 2 c. brown sugar, ½ c. molasses, ¼ c. vinegar, and ½ c. butter. Stir together, melt slowly and avoid burning. After 10 minutes, drop a bit of the mixture into cold water and if it hardens it is ready to be poured out into shallow buttered tins to harden, and cut into pieces before completely hard, or you can drop by spoonfuls onto parchment paper to cool, harden and dry. Wrap in fancy wrappers of twisted cellophane in different colors.

Butterscotch Candies #2

4 T corn syrup, 3 T sugar, 2 T water: “Boil it until it will crisp in water, add a pinch of (baking) soda, pour on buttered plates.” When it is almost set, cut or break and shape into pieces. This is a 1903 recipe. These are similar to the butterscotch candies you can buy in the bright yellow wrappers or Werther’s hard butterscotch candies.

Butterscotch Candies #3

“Always popular with the children,” says this 1903 recipe. “Boil until brittle 3 pounds sugar, one fourth pound butter, just enough sugar to dissolve the sugar and one half teaspoon cream of tartar. Just before taking off the fire, add a few drops of extract of lemon. Pour into buttered tins and when partly cooled, mark off into lengths. When hard, wrap each in oiled paper.”

Butterscotch Candy #4

This recipe is from 1887. “One cup of molasses, 2 cups of sugar, one and a half teaspoon of soda, one teaspoon of flavoring, little water, and boil until hard.”

Butter Scotch Candy #5

2 c. sugar, 2 T. water, a piece of butter the size of an egg: Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. This recipe is from 1885.

Lemon Drops #1

1 c sugar, ¼ c lemon juice, ½ t lemon extract: “Boil until it becomes very brittle when tried in water; drop on parafinne paper.” You could instead drop little candy-sized drops onto baking parchment paper. Let cool before wrapping or storing. (My own tip is to also roll them in confectioners’ sugar individually.) Store in airtight jar or baggies. This is a 1903 recipe.

Lemon Drops #2

“Moisten one cup of sugar with lemon juice. Boil until the syrup cracks when tested in cold water. Drop upon buttered paper.” This recipe is from 1903 and says it is “a simple but elegant recipe.”

Horehound Candy

“The virtues of horehound candy have long been deservedly extolled and no list of children’s candy would be complete without it.” – Marion Harland, 1903

“Boil one ounce of horehound in ¾ of a pint of water until the flavor is extracted; then strain and pour over 3 c sugar. Boil until it threads, pour into buttered tins, and when partly cooled, mark into squares, or drop on buttered paper.” This is a 1903 recipe.

You can buy organic horehound from Mountain Rose Herbs in Eugene, OR. They do internet sales, and I have been working with them for many years. I trust their products. You can visit their site at www.mountainroseherbs.com.  If you go to this webpage on their site, you will find links to buy organic horehound in bulk, horehound cough syrups and also an informational page about horehound which says it has historically been used as an expectorant and in cough syrups - http://www.mountainroseherbs.com/search/search.php?refine=y&keywords=horehound&x=0&y=0. Tenzing Momo, an herb company in Seattle, WA I have used for over 20 years, also sells horehound, though not organic, online at http://www.tenzingmomo.com/Qstore/p000257.htm.

CHAPTER TWO: CHOCOLATE CREAMS, BONBONS & FONDANT

Christmas Bonbons, Fondant, Chocolate Cream Candy, Coconut Creams, Fruit Creams, Maple Creams, Nut Creams, Peppermint Creams, Chocolate Coating for Cream Candies

A 1905 article says, “Take the trouble to prepare fondant, which is the basis of all fine cream candies. It is not at all difficult to make if the instructions are carefully carried out. A week before Christmas prepare the fondant, which can be placed in a jar: cover with damp cloth and keep in a cool place until 2 days before Christmas, when it should be made up into the various confections. This time will allow the chocolate used in dipping to become firm…” Regarding the coloring of fondant candies, this article recommends, “Red will produce any shade of pink, rose or scarlet according to the amount used. Violet will produce any shade from pale lavender to deep blue. Pistachio or spinach will give green. A few drops of strong coffee will give a mode shade and chocolate will give the browns.” This 1905 article also suggested the following for flavoring fondants: “White: vanilla or almond; Pink: strawberry, raspberry or rose; Green: pistachio or almond; Pale Yellow: lemon; Deep yellow: orange; Mode: maple or coffee; Brown: vanilla.”

Christmas Bonbons (aka Fondant)

Bonbon Base: 2 c sugar, ½ c water, pinch of cream of tartar: “Boil without stirring; test often by letting some of the liquid drop from a spoon, and the moment it threads, remove from the fire. When cool enough to touch, stir and beat until stiff, then work with the hands as you would dough. It is better to repeat this recipe several times than to try cooking a large quantity at one time. If it becomes sugary upon stirring, you have boiled it a trifle too long; add a very little hot water and cook again. When just right, it will be smooth and velvety. It is what the French call fondant, and is the foundation of all French creams.” Fondant is commonly used today by candy makers and bakers as a pliable icing that sort of seals in the underneath item, whether it be cake or candy. If you ever watched any of those reality shows about bakers such as “Cake Boss,” you will see how much bakers rely on fondant. It is easily colored, so used to create designer cakes with lots of colors. With this bonbon base recipe, you can make the following 6 recipes: Chocolate Creams, Coconut Creams, Variegated Creams, Fruit Creams, Maple Creams and Nut Creams. “Dainty boxes filled with these home-made bonbons and tied with pretty ribbons make acceptable gifts.” These fondant/bonbon recipes all come from 1903.

Chocolate Creams: Roll the fondant into balls or squares. Color half of them pink and flavor with strawberry flavoring. Leave half of them white and flavor with either vanilla or peppermint flavoring/extract. Have a pan of hot water boiling under a double boiler or metal bowl, then add finely shaved chocolate to the upper pan/bowl, over the water. When the chocolate is melted, take the creams, one at a time on the end of a fork, and ladle chocolate over them with a teaspoon until well coated then slip from the fork onto baking parchment paper to cool.

Coconut Creams: Mix fondant with as much grated coconut as it will take up. Work it into a roll then slice and serve.

Variegated Creams: Take 4 equal parts of fondant: Color one pink and flavor with rose water: color one green with almond or mint flavoring: leave one white and flavor with peppermint or vanilla: and the last one, work grated chocolate into the fondant until it is brown. Roll out two contrasting colored fondants, then put them one on top of another. Roll the two layers of differently colored fondant like you would roll a scroll up, then once it is a roll, slice it thinly and serve.

Fruit Creams: Chop equal amounts of citron (candied citrus rinds), blanched almonds and raisins very fine. Mix with the fondant. Make into ½ inch thick square pieces.

Maple Creams: Mix finely grated maple sugar with fondant. You can also press a walnut into pieces of this candy if desired.

Nut Creams: Color fondant pink, flavor with rose water and add finely chopped nuts, then make into candy squares.

Cream Candy #1

This 1885 recipe comes from “Susan Sunshine” in the L.A.Times. Mix together in a pan: 4 c. sugar, 2 c. water, ¾ c. vinegar, one cup cream or rich milk, a piece of butter the size of an egg, 2 t. vanilla extract, a pinch of baking soda. Boil until a bit of it in cold water cracks, then cool it and knead it by hand until smooth and “very white.”

Cream Candy #2

This is a 1902 recipe. In a saucepan, mix together 3 c. sugar, 1 c. water, 3 T. vinegar, but dissolve the sugar into the liquids before you begin heating the pan. Heat the mixture to a boil and do not stir after it begins to boil. “Boil until it hardens in cold water, pour onto buttered plates; when cool, work over hook. Flavor while working over hook.” (Or you can pull it and knead it while working in vanilla, mint or other flavorings.)

Cream Candy #3

“Cream candies are the simplest as they are simply made of powdered sugar beaten into the white of an egg. This mixture may then be used for filling dates, figs, walnuts, etc., may be colored with chocolate, coffee, cochineal or flavored with any number of flavors. A pound of sugar thus prepared can be divided into 10 equal parts and each part used to make a different kind of candy, so that several boxes of beautifully assorted confectionery is the result.” This recipe is from 1887.

Chocolate Coating for Cream Fillings

This recipe comes from the wife of Senator Cullom. She served them at her 1899 Christmas dinner in Washington, D.C. She was said to be an expert candy-maker and also was said to make wonderful pies. Melt in a double boiler or a bowl in a pan of hot water: “a package of sweetened chocolate,” and 2 T. water. Roll some fondant or cream candy into balls, and dip them into the chocolate until coated. Put on a buttered plate to harden. “Use any kind of flavoring desired in cream.”

Coconut Cream Candy

Place in a saucepan: 3 c. sugar, 1/2 c. water, 1/2 t. cream of tartar. Boil 10 minutes, then add one cup grated coconut, and mix well. Drop by spoon onto parchment paper. This is a 1902 recipe.

Coconut Candy

Mix in saucepan: 2 c. sugar, ½ c. water, 1 c. grated coconut. Boil together for 6 minutes then beat until granulated off heat. Pour into buttered pan, cut into squares. To make Chocolate Coconut candy, add two squares (or ounces) semi-sweet chocolate to the mix while heating. This recipe is from 1896.

Fondant Kisses

Roll out some fondant into a round stick, then with a tiny brush, make red stripes on it with food coloring. Cut into short lengths and when dry, wrap in fancy papers. You can also make these with colored polka dots instead of stripes or you can solidly color the pieces as well. This is a 1902 recipe.

Peppermints

Mix in saucepan: 2 c. sugar, ½ c. water, ¼ t. cream of tartar. Heat and boil for 8 minutes, then add 6 drops of peppermint extract and beat until the mixture granulates. Drop from spoon onto oiled paper. “Make checkermints, orange drops, etc. by adding different flavoring.” This is an 1896 recipe.

Mint Creams

Mix in a saucepan: 2 c. sugar and ½ c. water. “Stir until the sugar is dissolved but no longer. Remove spoon and after syrup begins to boil, boil just 8 minutes, remove from fire, add 5 drops of peppermint, stir hard, then drop from tip of spoon on waxed paper.” This is a 1902 recipe.

Maple Cream Candy

Boil together one cup thick cream and 3 c. maple sugar. “When a few drops of the syrup dropped into cold water will harden, take it from the fire and beat it with a fork until it has the consistency of thick cream. Pour into buttered tins and mark with squares when cool.” This recipe is from 1897.

Chocolate Creams

In a saucepan, mix: 1 c. molasses, 1 c. milk, 1 c. sugar, ¼ pound grated unsweetened chocolate and 1 c. butter. Boil until “a little of the candy put in ice water will crack.” Then pour into buttered pans and mark into squares with a buttered knife. This recipe is from 1897.

Cream Chocolates

“For the creams, boil 2 c white sugar and 1/2 c milk for 5 minutes; add 1 t vanilla then beat until stiff enough to handle and make into drops. For the Chocolate, take three-quarters of a half-pound cake of Baker’s chocolate, grate, and steam over the teakettle. Drop the creams when hard, one at a time, into the hot chocolate, using two forks to take them out quickly; set the drop on one fork on the bottom, using the other fork to scrape the chocolate off the cream; gently slip the srop upon a buttered dish. If, when cool, the drops stick to the dish, hold it over the steam of the teakettle for an instant.” – 1885, The Housewife’s Library

Chocolate Creams

Insides: 2 c sugar, 1 c water, 1 ½ T or arrow-root, 1 t vanilla. “Mix the ingredients, except the vanilla; let them boil for 5-8 minutes; stir all the time. After this is taken from the fire, stir until it comes to a cream. When it is nearly smooth, add the vanilla and make the cream into balls.” Outsides: “Melt a half a pound of Baker’s chocolate, but do not add water to it. Roll the cream balls into the chocolate while it is warm.” – 1885 The Housewife’s Library

CHAPTER THREE: FUDGE

Maple Fudge, Chocolate Fudge, Brown Sugar Fudge aka Pinoche

Maple Fudge

Break a pound of maple sugar into pieces, then pour it into a cup of milk. Melt the sugar/milk mixture over low heat then bring it to a boil and add 1 T butter. Cook until a piece hardens when put into cold water. Take off of the heat, stir until it granulates, then pour into a square greased pan. Cut into pieces when cool. This is a 1908 recipe. (If you Google “maple sugar,” you will find there are many suppliers of maple sugar on the internet. Trader Joe’s has just started carrying maple sugar as well!)

Chocolate Fudge #1

1 c grated chocolate, 1 c sugar, ½ c milk, ¼ c molasses: Mix all of the ingredients together, stirring often until when a bit dropped into cold water hardens. Remove from heat, beat in 1 t vanilla and then pour into a buttered pan. Cut into pieces when cool. This is a 1908 recipe.  

Chocolate Fudge #2

Mix in a saucepan: 3 c. sugar, 1 c. sweet milk, 1 square grated Baker’s chocolate, 1 T. butter and cook until it will form a ball when a bit of it is dropped into cold water. Remove from heat, and add vanilla. You can also add chopped walnuts or pecans or crystalized fruit. Beat until creamy then pour into buttered tins and cut into squares. This is a 1902 recipe.

Chocolate Fudge #3

Mix together in a saucepan: “2 squares” (which probably means 2 oz.) of chocolate, 3 c. sugar, butter the size of a small egg, and one and a half c. milk. Boil until a bit dropped into cold water makes a small ball. Pour into a square pan, then stir it vigorously before it cools until “the grain is fine,” then cut into squares. This is a 1902 recipe.  

Basic Fudge

Heat in a saucepan: 3 c. sugar, 1 c. milk, 2 T. cocoa, 1 t. vanilla, and 1 T. butter. Stir together until it boils then pour “onto buttered paper.” This recipe is from 1902.

“Reliable Fudge”

In a saucepan, combine ½ pint cream with 1 ½  pounds granulated sugar (made from sugar cane not beets). Stir until it boils over heat, then add ¼ t. cream of tartar. Continue stirring 5 minutes then slowly add another ½ pint of cream. When a soft ball can formed when putting a drop in cold water, remove from heat and add ½ pound of “stock fondant” along with 2 T. vanilla. Stick until it is thick then “pour on buttered paper and cut into squares.”

“Pinoche” (aka Brown Sugar Fudge) #1

Boil 3 c. brown sugar with 1 c. milk and butter the size of a walnut. Stir constantly and boil until a bit dropped in cold water makes a ball. Remove from heat and add walnuts. When cold, cut into squares. This is a 1902 recipe.

“Panocha” (aka Brown Sugar Fudge) #2

Mix together in a saucepan: 2 c. light brown sugar, 1 c. sugar, 1 c. sweet milk, 1 T. butter. Cook until a little bit of it dropped into cold water makes a ball. Take off heat and stir in 1 c. coarsely chopped walnuts and 1 t. vanilla. Beat until creamy then turn onto a buttered plate. Cut into squares when cool enough. This is a 1902 recipe. The recipe says it is a “delicious creamery candy.”

CHAPTER FOUR: CARAMELS

Nut Caramels, Vanilla Caramels, Maple Caramels, Coffee Caramels, Chocolate Caramels

Nut Caramels

1 c sugar, 1 c corn syrup, 1 c milk: “Stir until the mixture boils, then add butter the size of a walnut, 1 teaspoon vanilla and continue cooking until the candy will harden in water. Just before taking up, add 1 cup of very finely chopped nuts, pour into a buttered pan, and when nearly cool, mark with squares.” (Can be made without the nuts: just leave them out!) The L.A.Times said this 1903 recipe can be made by children (with the assistance of adults for the heating elements).

Vanilla Caramels

Pour 4 T milk over 1 pint of confectioners’ (or powdered) sugar. When the sugar is wet, add as much cream of tartar “as will lie on a dime,” and slowly heat. Stir almost constantly until a little drop has the consistency of putty. Pour into a pan and add 2 t vanilla. Beat until like dough, then knead it like bread on a pastry board covered with powdered sugar. Roll  into a sheet ½ inch thick and then cut into squares. This is a 1908 recipe.

Maple Caramels

Mix in a saucepan: 1 pound maple sugar, 1 c. sweet milk, 1 T. butter. Melt and stir until a bit of it cracks when dropped in cold water. Put onto a buttered plate to cool then mark in squares when cool enough. This recipe is from 1902.

Coffee Caramels

Melt 2 pounds sugar very slowly over heat, using as little water as possible. When it begins to bubble, stir in slowly 1 c. cream, 2 oz. butter and 2 oz. coffee. Keep stirring while it cooks. When a bit becomes brittle in cold water, it is done. Turn into buttered tins to cool and when nearly cold, mark for squares. This is a 1902 recipe.

Chocolate Caramels #1

This recipe is from 1885, by “Susan Sunshine.” Mix in a pan: 2 c. molasses, 1. c. grated chocolate, 1 c. milk, 2 T. vanilla extract, 1 T. butter. Boil about 25 minutes, then set to cool in a buttered pan, and mark top layer for squares as cools.

Chocolate Caramels #2

2 c sugar, 1 c warm water, one half c of grated chocolate, three-fourths c butter: “Let it boil without stirring until it snaps in water.” – 1885, The Housewife’s Library

Chocolate Caramels #3

“1 c rich, sweet cream, 1 c brown sugar, 1 c white sugar, 7 T vanilla chocolate, 1 T corn-starch, stirred in the cream, 1 T butter, vanilla flavoring, soda the size of a pea, stirred into the cream: Boil all the ingredients, except the chocolate and vanilla extract, half an hour, stirring to prevent burning. Reserve half the cream and wet up the chocolate in it, adding a very little water if necessary.” (I believe what this means is take half the mixture off the stove and stir in the chocolate, melting it. I believe “this” in the following sentence refers to this chocolate-cream mixture.) “Draw the saucepan to the side of the range and stir this in well; put back on the fire and boil 10 minutes longer, quite fast, stirring constantly. When it makes a hard, glossy coat on the spoon, it is done. Add the vanilla after taking it from the range. Turn into shallow dishes, well buttered. When cold enough to retain the impression of the knife, cut into squares.” – 1885, The Housewife’s Library

CHAPTER FIVE: TAFFY AND PULLED CANDIES

Candy Canes, Lemon Taffy, Butter Taffy, Everton Taffy, Molasses Taffy, Molasses Candy, Ice Cream Candy, Honey Candy, Ginger Candy

Stick Candy/Candy Canes

3 c white granulated sugar, 1 c water, 2 T vinegar, 1 t cream of tartar: “Boil without stirring until it will harden in water, pour on buttered plates and when nearly cool, drop on the flavoring desired and pull.” You can use food coloring, such as red or green stripes and peppermint flavoring. Shape and pull into sticks or canes and let dry. If you want to make red and white canes, make two batches: one white, one red and intertwine them when you shape them and turn the tops instead of making them candy sticks. This recipe was published in 1903.

Lemon Taffy

“2 c white sugar, 1 c boiling water, 1/4 c vinegar, 1/2 c butter, flavor with lemon; pour in buttered plates to cool.” – 1885, The Housewife’s Library

Butter Taffy

“1 T vinegar, 1 c sugar, 2 T molasses, a piece of butter the size of an egg, when done, add a little soda.” – 1885, The Housewife’s Library

Everton Taffy

“Every mother should know how to make the time-honored but ever-welcome Everton Taffy.” – Marion Harland, 1903

“Place over a brisk fire, 1 ½ pounds sugar, 6 scant T butter, 1 ½ c water, and the grated rind of ½ a lemon. Boil, stirring constantly, until it cracks when dropped in cold water. Transfer to the back of the range, continue stirring until it ceases to boil, then add the juice of half a lemon. Pour into shallow buttered tins. When cool enough, pull white, then roll into sticks.” This recipe is from 1903.

Molasses Taffy #1

“Moisten 3 cups light brown sugar (which is better for this variety of candy than the granulated) with 1 c water; add one cup New Orleans or Porto (sic) Rico molasses and 1 T butter. Boil until brittle, stir in ½ t cream of tartar, pour into buttered plates and when cool pull; then roll into sticks.” This recipe is from 1903.

Molasses Taffy #2

Mix 3 c molasses with 1 c light brown sugar. Pour 1 c vinegar over the mixture. Let stand one half hour to dissolve the sugar, then put it “over the fire,” bring slowly to boil, stirring often to prevent burning. Test at end of half hour to see if you it turns into a thread when dropped. Stir in 1 T butter. When butter melts, add 1 t baking soda dissolved in a little boiling water, and then remove from heat. Pour into buttered tins or plates then when cool enough to handle, pull it into taffy. This is a 1908 recipe.

Molasses Taffy #3

This recipe is from my great-grandmother, Flossie Davis, who got it from her mother. 2 c molasses, ½ t salt, 2 T vinegar, ½ t baking soda, 1 ½ T butter: Cook molasses and vinegar in pan slowly stirring constantly until brittle when tested in some cold water. Remove from fire, add butter, salt and soda. Stir until mixture stops foaming. Pour into greased pan. When cool enough to pull, grease your hands with butter and pull until light in color and firm. Roll into a thin rope, twisted if desired, and cut into pieces with scissors onto waxed paper or wrap in waxed paper.

Molasses Candy #1

This 1885 recipe comes from “Susan Sunshine.” In a pan, cook together: 1 pint of “raw sugar,” 1 pint of molasses, 1 T. vinegar, 1 T. butter. Cook slowly until it “strings from the spoon when taken up.” Pour into a greased tin to cool. When it is cool enough to handle, “pull it until it becomes white.”

Molasses Candy #2

3 c brown sugar, 1/2 c molasses, 1 c water, 1/2 t cream of tartar, butter the size of a walnut. “Bring to a boil, and when crisp, by testing in cold water; flavor; pour out on a buttered plate, and pull to whiteness if desired.” – 1885, The Housewife’s Library

Ice Cream Candy

“Take 2 cupfuls of granulated sugar, half a cupful of water, and one-quarter teaspoonful of cream tartar dissolved in a teaspoonful of boiling water. Put it in a porcelain kettle and boil ten minutes without stirring it. Drop a few drops into a saucer of cold water or on snow. If it becomes brittle, it is done; if not, boil till it is. Add a piece of butter half as large as an egg while it is on fire, and stir it in. Pour into a buttered tin, and set on ice or snow to cool enough to pull it white. Flavor with vanilla, just before it is cool enough to pull. Work into strands and cut into sticks.” – 1885, The Housewife’s Library

White Taffy Candy

This recipe is from my great-grandmother, Flossie Davis, who got it from her mother. 2 c sugar, 2 T butter, 1/2 c light corn syrup, 1 t vanilla, 2/3 c water: Combine the sugar, syrup and water and stir mixture over low heat until sugar is dissolved. Boil, without stirring until a drop in cold water forms a hard but not brittle ball. Remove from heat, and stir butter then vanilla into the mixture. Pour onto buttered pan and cool. When candy becomes stiff at the edges, gather a ball in greased hands and pull until white and porous. Now stretch and twist into rope 1 inch thick then cut with scissors into pieces.

Molasses Kisses

Cook together in a saucepan until a small amount of it turns to thread when you lift it up with spoon: 2 c. butter, 4 c. sugar, 6 c. molasses, ¼ t. baking soda. Then pull it as it cools, and cut into pieces with scissors. This recipe is from 1896.

Brown Sugar Taffy

This recipe comes from 1892. The recipe is said to be one of the easiest kinds of candy to make. Maple sugar can be used instead of brown sugar if desired, for a different taste. “In a granite saucepan,” melt 3 T butter and 1 pound of brown sugar, stirring it as it melts together. Once mixed and melted together, add the juice of one lemon, and 1-2 T. of vinegar. Let boil about 5 minutes without stirring. Drip a bit into cold water, if it hardens, it is ready. Pour into buttered pans and let cool. Once cool enough to cut, cut into small squares.

Honey Candy

Mix in a saucepan: 1 pint sugar and water sufficient to melt the sugar. Then add 4 T. honey. Boil until a little dropped in cold water is hard. Then cool and pull as cools. This is a 1902 recipe.

Ginger Candy

Mix 1 c. water and 1 ½ c. sugar and boil until a bit in cold water makes a ball. Flavor with powdered ginger. “Rub some of the syrup against side of the pan with a wooden spoon until it turns white. Then pour into buttered pans and cool.” This is a 1902 recipe.

CHAPTER SIX: CANDIED NUTS

Peanut Brittle, Grilled Almonds, Almond Candy, Candied Nuts, Southern Pralines

Brittle-Making Tip:

In 1903, an article entitled, “School for Housewives,” contained the following tip for making brittles: “boil the syrup until a little bit of the syrup in cold water will crack when bent.”

Peanut Brittle #1

Into a dry skillet, place 2 c sugar. “Stir constantly until melted; then quickly add 10 cents worth of peanuts entirely free from skins, pour onto a marble slab, and roll out thin with a buttered rolling pin.” This is a 1903 recipe.

Peanut Brittle #2

Melt one c. of sugar in a slow frying pan. Stir as melts. Then add 1 c. parched peanuts stirring until the peanuts separate. Pour onto platters to cool. “There must not be any grease about the frying pan.” This is a 1902 recipe.

Peanut Brittle #3

“This is more easy to make than one would believe until once tried,” says Emily Ford in 1897. Shell the nuts, then roll under a rolling pin or chop them. To a pint of nuts, add the same amount of sugar. “Stir or shake constantly until the sugar is melted.” I am assuming this means you need to heat the sugar and nuts in a pan over low heat until the sugar melts. Spread out as thinly as possible on hot buttered pans or plates. The plates must be hot while spreading out or you will not be able to spread it out as it cools too fast and becomes unmanageable. “This is a great favorite.”   

Molasses Peanut Brittle

Mix 3 c molasses with 1 c light brown sugar. Pour 1 c vinegar over the molasses/sugar mix. Let stand ½ hour to dissolve sugar and then put it over heat, and bring slowly to a boil, stirring often to prevent burning. Test at the end of one half hour by dropping a bit into cold water, when it spins into a thread, stir in 1 T butter. When it melts, add 1 t baking soda dissolved in a little bit of boiling water and then 1 c roasted, shelled and skinned peanuts. Remove from heat. Stir well, pour into a buttered pan or dish and when it is hard, break into pieces. This is a 1908 recipe.

Grilled Almonds

Boil 1 c. sugar in ¼ c. water until it threads when a bit is drizzled in cold water. Then throw in almonds and when sugar changes color, remove from heat and stir until it turns to sugar. You can use walnuts instead if you desire. This is a 1902 recipe.

Almond Candy

“Proceed in the same way as for the Cocoanut Candy. Let the almonds be blanched and perfectly dry, do not throw them into the sugar until they approach the candying point.” – 1885, The Housewife’s Library (You can find the Cocoanut Candy recipe in “Candied Fruits and Flowers” section in this book)

Candied Nuts #1

This recipe is from 1885, by “Susan Sunshine.” Mix together in a pan: 3 c. sugar, 1 c. water. Boil until a drop hardens when put into cold water. Then flavor it with lemon. It must not boil after the lemon is put in. Place nuts on skewers (or fine knitting needles) and turn the nuts in the gooey coating. You can candy grapes and quartered oranges the same way. If the candy coating cools and hardens before dipping, just heat it a bit.

Candied Nuts #2

This recipe is from 1887. “To make hard candy to dip nuts in”: Boil one pound sugar with one cup water until it “hairs,” then add one half cup vinegar, and boil it rapidly until “on trying it in ice water it cracks between the teeth. From this point, watch it closely until you see it begin to turn color, then remove it quickly and set it on a hot brick or in boiling water while you use it. To candy walnuts with this mixture, you need greased plates or tin dishes, shelled walnuts, 2 greased forks…then as fast as you can, dip the nuts and put them on a plate. It is recommended a beginner have someone else there holding and changing out plates as it needs to happen that rapidly. Do not stir the candy when the nut is being taken out. Keep them in a cool place.  

Peanut Candy

Place 1 c. sugar in a frying pan and slowly melt it over low heat, making sure not to burn. Then add ¾ c. chopped peanuts, stir to coat the peanuts, then pour the mixture onto a platter. “Mark in squares before it cools.” This is a 1902 recipe.

Southern Pralines.

Mix 1 c. milk with 3 c. dark brown sugar in a saucepan until a little bit dropped in cold water makes a little ball. Take the pan off the heat and add 1 T. butter and 3 c. chopped pecans. “Beat until it grains, turn out onto a buttered dish and separate into small pieces. This is a 1902 recipe.

CHAPTER SEVEN: CANDIED POPCORN

Popcorn Balls, Sugared Popcorn

Popcorn Making Tips Circa 1892:

“Let the corn be well ripened and dry. Do not put too much in the popper, only enough to cover the bottom. Let it heat slowly and swell gradually, and when the first kernels snap hold it still where it will be intensely hot but not burn until they all begin to turn into a white, foaming mass. If you have an open fire, not even a coal grate, let me tell you that corn pops beautifully over a kerosene or gas stove.”

Popcorn Balls #1

Maple sugar can be used instead of brown sugar if desired, for a different taste. “In a granite saucepan,” melt 3 T butter and 1 pound of brown sugar, stirring it as it melts together. Once mixed and melted together, add the juice of one lemon, and 1-2 T. of vinegar. Let boil about 5 minutes without stirring. Drip a bit into cold water, if it hardens, it is ready. Pour over popcorn and quickly shape into balls with buttered hands. Sit out to cool. Wrap in cellophane or plastic wrap once cooled.

Sugared Popcorn/Popcorn Balls #2

1 c sugar, butter the size of a walnut, 2 T water: “Boil until it will harden in water. Stir in 3 quarts of nicely popped popcorn, and continue stirring until each grain is separate and crystalized.” You can shape these into balls, then cover with colored cellophane for popcorn balls. This is a 1903 recipe.

Popcorn Balls #3

Boil one pint of honey in a frying pan until very thick, then stir in freshly popped corn. Stir to cover all the popcorn, then when cool, form into balls. When dry, wrap in paraffin paper. This is an 1897 recipe.

Popcorn Balls #4

“Popcorn when properly candied is delicious,” says this 1903 recipe. “Boil in an iron kettle until the syrup threads: 1 c sugar, 1 T butter and 3 T water; then turn it into 3 quarts nicely popped popcorn. Stir briskly until candy and corn are thoroughly mixed. Remove from the fire but continue the stirring for a few minutes longer. Then form the corn into balls or any shape desired.” Wrap in plastic wrap, wax paper or cellophane.

CHAPTER EIGHT: CANDIED FRUITS AND FLOWERS

Candied Fruits and Nuts, Orange Sticks, Orange Caramels, Crystalized Fruits, Cocoanut Candy, Stuffed Dates, Date/Fig Candy, Orange Chips, Candied Grapes

Candied Fruit and Flowers

To make candied flowers or fruit, you need to make the syrup first. Mix one quart water with 2 pounds sugar, and heat in saucepan to 215 degrees, the thin thread stage, where a little of the syrup between the fingers makes a thin thread. To crystalize strawberries, cherries or grapes, drop the fruits in one by one at the thin thread stage. Remove and set on an oiled slab to dry. Take care dipping them in and out to preserve the shapes. To make candied orange or lemon peels, soak the peels in salt water for several days. Clean in cold clean water before dipping in the syrup recipe for candied fruit given above. 

To crystalize violets, rose petals or orange blossoms, use two ounces of flowers to each pound of sugar you used in the syrup. Remove the stamens and pistols from the flowers and spread them on paper to dry out for several hours. Dip flowers/petals into syrup one at a time with tongs. Lay out on an oiled surface then sprinkle with sugar and let them air dry. This is an 1897 recipe.

Orange Sticks

“Take oranges, large ones are the best and those with a thick rind; cut the rind in a half circle and remove the pieces without breaking them; slice these halves into long narrow strips as wide as you wish to have the sticks and they, of course, will not be of uniform length. Then take these strips of rind and barely cover them with cold water and place them on the stove and let them boil until quite tender; then remove them from the fire and drain them. Then, to the juice you have drained off, add a cup and a half of sugar and boil until it hairs; then place the rinds you have in the pan to drain in this syrup and let it simmer until it absorbs the syrup. Now remove from the fire and roll each stick separately in granulated sugar until they are covered: then place on a platter and set away to dry and harden.” This is a 1902 recipe.

Orange Caramels

“Peel the oranges carefully, removing all the white part of the rind; separate them into sections without breaking the skin. Lay them in powdered sugar. Make a syrup of one cup sugar, ½ c water; boil brittle; dip the pieces of orange in it separately and lay them on fresh oil paper to dry.” This is a 1902 recipe.

Crystalized Fruit

This recipe comes from 1885. “Pick out the finest of any kind of fruit; leave in the stones; beat the whites of 3 eggs to a stiff froth, lay the fruit in the beaten egg, with the stems upward; drain and beat the part that drips off again; select them out one by one, and dip them in a cup of finely powdered sugar. Cover a pan with a sheet of fine white paper, place the fruit on it, and set it in a cool oven. When the icing on the fruit becomes firm, pile them on a dish and set them in a cold place.”

Cocoanut (sic) Candy

“Grate very fine a sound cocoanut, spread it on a dish and let it dry naturally for 3 days, as it will not bear the heat of an over and is too oily for use when freshly broken. Four ounces will be sufficient for a pound of sugar for most tastes, but more can be used at pleasure. To one pound of sugar, take one half pint of water, a very little white of egg and pour over the sugar; let it stand for a short time, then place over a very clear fire, and let it boil for a few minutes; then set it aside until the scum is subsided, clear it off and boil the sugar until very thick; then strew in the (cocoa)nut, stir and mix it well, and do not quit for an instant until it is finished. The pan should not be placed on the fire, but over it, as the (cocoa)nut is liable to burn with too fierce a heat.” – 1885, The Housewife’s Library

Candied Fruits and Nuts

“3 c sugar, 1 c water; boil until it hardens when dropped in water, then flavor with lemon. It must not boil after the lemon is put in. Put a nut on the end of a fine knitting needle, take out, and turn on the needle until it is cool. If the candy gets cold, set on the stove for a few minutes. Malaga grapes and oranges quartered may be candied in the same way.” – 1885, The Housewife’s Library

Stuffed Dates #1

Pit dates then dill with finely chopped nuts. Dip each stuffed date in lemon juice and then roll in sugar. This is a 1903 recipe.

Stuffed Dates #2

After pitting dates, fill them with “finely chopped preserved ginger, candied pineapple, orange or nuts” then roll in sugar. This is an 1897 recipe.

Date/Fig Candy

This 1903 recipe can be made with dates or figs. “Boil until the syrup threads 1 c sugar and 1/3 c water; stir in ¼ t cream of tartar and pour at once over split figs that have been spread upon buttered tins. Dates may be used instead of figs.”  

Orange Chips

“Young girls who are fond of making candies will find orange chips particularly dainty.” Remove the peel of an orange in “thin chips” and then weigh an equal amount of sugar out to the amount of orange peel chips you have made. Then squeeze all the juice out of the orange and strain it through a fine sieve. Put the sugar with the juice and let it stand overnight, while also soaking the peels in water overnight. The next day, boil the peels in the water it sat in overnight until tender. Drain the water out then boil again with the sugar water that sat overnight. Boil until the liquid is like candy. Remove the orange peel candy, one by one, and “lay on greased papers to dry, which will sometimes take several weeks.” This recipe is from 1895.

Candied Grapes

This recipe is from 1887. “Boil a pound of sugar with a gill of water until it “hairs” then add 2 T white vinegar, Try it frequently in ice water and when it cracks, it’s done.” Dip grapes into this by holding them by the stem. You can lay them on their side, flat, to dry on a greased plate but one side will be flat, or you can figure a way to dry them without flattening one side.

BIBLIOGRAPHY

George A. Pelts, “The Housewife’s Library,” Edgewood Publishing Company, 1885. (The front page of this book says, “The Housewife’s Library: (Many Volumes in One) Furnishing The very best help in all the necessities, intricacies, emergencies and vexations that puzzle a housekeeper in every department of her duties in the home. Household management, domestic cookery, home furnishing, home decoration, polite deportment, trying emergencies, care of children, games, amusements, etc., general hints. Very carfully prepared after laborious research by a skilled corps of experts in the different departments.”) I got this book from my neighbor, Gayle Davis, who let me borrow it when I told her I was writing this book. Thank you, Gayle!

Susan Sunshine, L.A.Times, “House and Home,” May 15, 1885, p. 4.

Susan Sunshine, L.A.Times, “House and Home,” Dec. 6, 1885, p. 4.

Susan Sunshine, L.A.Times, “Woman and Home,” January 9, 1887, p. 10.

L.A.Times, “Crazes in Candy,” May 18, 1887, p. 10.

L.A.Times, “Valuable Recipes,” Sept. 25, 1887, p. 16.

L.A.Times, “Christmas Dinners in Washington,” Dec. 22, 1889, p. 9.

Susan Sunshine, L.A.Times, “Woman and Home,” Nov. 8, 1891, p. 12.

Anna Barrows, L.A.Times, “Turkey Day,” Dec. 20, 1892, p. 10.

Ada Cone, L.A.Times, “Candied Parma Violets,” May 21, 1893, p. 18.

L.A.Times, “Sweets For A Child’s Party,” Dec. 30, 1894, p. 18.

L.A.Times, “Orange Chips,” Dec. 22, 1895, p. 29.

L.A.Times, “Candy Sales,” March 15, 1896, p. 18.

Emily Ford, L.A.Times, “Rainy Saturday Recipes,” March 14, 1897, p. 16.

Eleanor Lexington, L.A.Times, “Crystallized Delicacies,” March 28, 1897, p. 18.

Marion Harland, L.A.Times, “Offerings of Food Products,” May 1, 1902, p. A9.

Hazel Rooklidge, L.A.Times, “Candies That Can Be Made At Home,” May 15, 1902, p. A5.”

L.A.Times, “Fashions in Candy Change,” Dec. 11, 1902, p. A4.

L.A.Times, “Homemade Candies,” Dec. 3, 1903, p. 14.

Marion Harland, L.A.Times, “School for Housewives,” Dec. 24, 1903, p. A3.

L.A.Times, “Dinner Favors,” Dec. 25, 1904, p. D6.

L.A.Times, “Christmas Candies,” Dec. 10. 1905, p. VII7.

L.A.Times, “On Trail of Candy Makers,” June 3, 1906, p. II6.

L.A.Times, “Some Good Candies,” June 10, 1906, p. VII2.

Maria Harland, L.A.Times, “School for Housewives,” Dec. 13, 1908, p. VII6.

ABOUT THE AUTHOR

Kirsten Anderberg earned her Masters’ Degree in History and Archiving from CA State University at Northridge and her B.A. Degree in Political Science from the University of Washington in Seattle. She has written many books on a wide variety of topics ranging from homemade herbal cosmetics to travel, politics, health, history and more. You can view the books she has written on her Amazon Author’s page at http://www.amazon.com/Kirsten-Anderberg/e/B004M3MZM2. You can find out about free giveaways of ebooks by K. Anderberg on her Facebook page at https://www.facebook.com/pages/Kirsten-Anderberg-the-Writer/111788488857485. You can read more articles by the author at her website, http://www.kirstenanderberg.com, as well.

This book is one in a series of “100 Year Old Recipes You Can Still Make Today” cookbooks by Kirsten Anderberg. Look for other books in this series, including Drinks for all ages, Pies Cookies and Cakes, Soups and Salads, and more. If you put “Kirsten Anderberg 100 Year Old Recipes You Can Still Make Today” into the search boxes on Google.com or Amazon.com, you will get the books in this series. You can also find them on her Amazon Author’s page listed above.

If you liked this book, you may also enjoy the following books written by K.Anderberg:

Homemade Cosmetics: Over 100 Recipes You Can Make at Home http://www.amazon.com/Homemade-Cosmetics-Over-Recipes-ebook/dp/B004Q9U17S

Oral Health, Naturally: Homemade Toothpaste and Mouthwash Recipes http://www.amazon.com/Oral-Health-Naturally-Toothpaste-ebook/dp/B004LLIZ4M

Table of Contents

Published by:

ABBREVIATIONS

CHAPTERS

INTRODUCTION: CANDY HISTORY AND TIPS FROM THE ARCHIVES

CHAPTER ONE: HARD CANDIES

CHAPTER TWO: CHOCOLATE CREAMS, BONBONS & FONDANT

CHAPTER THREE: FUDGE

CHAPTER FOUR: CARAMELS

CHAPTER FIVE: TAFFY AND PULLED CANDIES

CHAPTER SIX: CANDIED NUTS

CHAPTER SEVEN: CANDIED POPCORN

CHAPTER EIGHT: CANDIED FRUITS AND FLOWERS

BIBLIOGRAPHY

ABOUT THE AUTHOR