You will need a deep saucepan. Then
into a quart of fresh sweet milk break two pounds of sugar. Set it over
the fire. As the sugar melts, it will expand. Boil, boil, boil, stir,
stir, stir. Never mind if your face grows hot. One cannot make candy
sitting in a rocking-chair with a fan. One doesn't calculate to, as
Great-aunt Jessamine always says.
The way to test it when you _think_ it is done is to drop a portion in
cold water. If brittle enough to break, it is done. Pour into square
buttered pans, and mark off while soft into little squares with a knife.
Some people like cream candy. It is made in this way: three large
cupfuls of loaf-sugar, six tablespoonfuls of water. Boil, without
stirring, in a bright tin pan until it will crisp in water like molasses
candy. Flavor it with essence of lemon or vanilla; just before it is
done, add one teaspoonful of cream of tartar. Powder your hands with
flour, and pull it until it is perfectly white.
_Plain Caramels_.--One pound of brown sugar, a quarter of a pound of
chocolate, one pint of cream, one teaspoonful of butter, two
tablespoonfuls of molasses. Boil for thirty minutes, stirring all the
time; test by dropping into cold water. Flavor with vanilla, and mark
off as you do the maple caramels.
Home-made candy is sure to be of good materials, and will seldom be
harmful unless the eater takes a great quantity. Then the pleasure of
making it counts for something.
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