Author: Mr. Green

Divinity Image

Divinity (old fashioned)

Mr. GreenCandy, Recipes

(A)

  • 5 lbs. sugar
  • 4 lbs. glucose
  • 1 1/2 pts. water

(B)

  • 2 1/2 lbs. boiled icing
  • (See formula below)

(C)

  • 1/4 lb. butter (slightly melted)
  • 1/2 oz. vanilla
  • 1/3 oz. salt
  • 4 lbs. fondant

Preparations

  1. Obtain 3 medium flat pans.  Line with paper.
  2. Prepare boiled icing (formula below)

Step I

Place (A) in kettle and mix well.  Cook to 250° F.  (252°) F.  Do not stir while cooking.

Step II

Remove from fire at 250° F.  Let stand 10 min. and add (B).  Mix B in well and let stand 10 min.  Stir at least three times during standing period.

Step III

Add (C) and mix well again.  Allow to stand 10 min. more.  The batch must be stirred at least 3 more times during this 10 min. or until batch becomes “heavy”.

Step IV

Pour into greased pans dusted with corn starch.  The divinity takes 12 hrs. to set.

Step V

To remove from pans, run a knife around edge and turn over on table.  Peel off wax paper.

Boiled Icing

(A)

  • 1 lb. sugar
  • 1 lb. glucose
  • 1/2 pt. water

(B)

  • 8 egg whites

Step I

Mix (A) in copper kettle.  Cook to 240° F.

Step II

Beat egg whites at high sped til a peak.

Step III

After egg whites reach a peak, slowly pour syrup (in step I) into egg whites, beating constantly at high speed.  After all syrup is added, beat for 1 more minute.

Special Comments

  1. Divinity can be sold as fudge or used as center in pecan rolls.
  2. Fruits & pecans maybe used.  Only candied fruits are used.  Fruits or nuts are chopped up and added in Step III after divinity has stood 15 min.

You might also like to see

Original Recipe

1. Divinity (old fashioned)
2. Divinity (old fashioned)
Crinkles Image

Crinkles

Mr. GreenCookies, Home Recipes, Recipes
Housewife’s RecipeBaker’s Formula
2 1/4 cupssifted flour2 1/4 lbs.
1 teaspoonsalt2/3 oz.
2 teaspoonsbaking soda1 1/3 oz.
1 teaspooncinnamon1/3 oz.
1/2 teaspoonground cloves1/6 oz.
1 teaspoonginger1/3 oz.
3/4 cupsoft shortening1 1/4 lbs.
1 cupbrown sugar, packed1 1/2 lbs.
1egg, unbeaten6 1/2 oz.
1/4 cupmolasses8 oz.
granulated sugaras required

     Sift flour, salt, soda, cinnamon, cloves, ginger.  Mix shortening with brown sugar and egg until light and fluffy.  Mix in molasses, then flour mixture.  Refrigerate at least 1 hour.  Start heating oven to 375° F.  Shape dough into one inch balls; dip one side of each into granulated sugar.  Place, with sugar sides up, three inches apart on greased cookie sheet.  Sprinkle each with a few drops of water.  Bake 10 to 12 minutes or until done.

Also See

Original Recipe

crinkles
Crinkles
Christmas Pudding Image

Christmas Pudding

Mr. GreenHome Recipes, Pudding, Recipes
Housewife’s RecipeBaker’s Formula
1 cupfinely chopped suet1 1/2 lbs.
1/2 cupmolasses1 pt.
1/2 cupbrown sugar12 oz.
3 1/2 cupsflour3 lbs. 6 oz.
1 teaspooncinnamon1/3 oz.
1/2 teaspoonnutmeg1/6 oz.
1/2 teaspooncloves1/6 oz.
2 teaspoonsbaking soda1 1/3 oz.
1 cupsour milk 1 qt.
1lemon, rind and juice4
1 lb.seedless raisins4 lbs.
1/2 lb.figs2 lbs.
1/2 lb.pitted dates2 lbs.
1/2 cupflour8 oz.

     Mix together suet, molasses and brown sugar.  Sift together flour, cinnamon and nutmeg and cloves.  Add baking soda to sour milk.  Add the milk and flour alternately to suet mixture.  Add the rind and juice of lemon.  Chop or grind together raisins, figs and dates.  Mix with 8 oz. flour.  Add fruits to batter.  Pour into well greased pudding molds.  Cover tightly.  Steam 2 1/2 hours on a rack over boiling water.  Cool.  Wrap with aluminum foil and seal.  Freeze.  May be sold frozen and suggest steaming at home for 1 1/4 hours.  To be sold as gifts, wrap in muslin or several thicknesses of cheesecloth.  Tie at the top with string.  Coat with melted paraffin.  Cool. Trim with ribbon and greens.  Puddings wax sealed this way keep indefinitely.

Also See

Original Recipe

1. Christmas Pudding from Baker’s Weekly 11-19-1956
2. Christmas Pudding from Baker’s Weekly 11-19-1956
Caramel Apples Image

Caramel Apples

Mr. GreenCandy, Recipes

Use the same caramel prepared for pecan rolls.

Preparations

  1. Any kind of apples may be used.  Use the kind popular in your community.
  2. Sticks for the apples may be obtained at any confectionery supple house.
  3. Greased pan.

Step I

Insert the sticks in apples.

Step II

Holding the apples by the sticks one in each hand, dip into the caramel; lift out and twirl to remove excess caramel.

Step III

Set apples on greased pan.  If desired, apples may be rolled in crushed pecans or peanuts, while still warm.

Also See

Original Recipe

Caramel Apples
Candy Apples Image

Candy Apples (Clear or Colored Syrup)

Mr. GreenCandy, Recipes
  • Granulated sugar ………. 6 lbs.
  • Corn syrup ………………..  8 oz.
  • Water ………………………… 1 qt.

     Put the water, corn syrup and granulated sugar into a kettle and boil to 240° F.  After it has boiled to the proper degree this syrup may be divided into portions and colored red, yellow or other colors.  Pure food colors, of course, must be used for this purpose.  Various flavors may also be added if desired.  If you dip a highly colored red, or red and green apple, a clear syrup is good as it permits the natural beauty of the fruit to show through to advantage.

     Any sort of good eating apple can be used and it may be any color.  Get some old-fashioned wood skewers like the butchers used to use, or special sticks that your supply house will carry, skewer the apples on these sticks, dip in the hot taffy and cover the apple completely.  Let the surplus syrup drip off, then stand on a smooth slab to cool.

Butterscotch

  • Dark brown sugar …….  3 lbs.
  • Corn syrup ……………….  2  lbs.
  • Butter  ……………………..  5 ozs.
  • Water  ………………………  1 pt.

     Cook over a brisk fire to 280° F.  Dip the apple, allow the surplus to drip off, then cool on a smooth cold slab.

Chocolate

  • Brown sugar  …………….  3 lbs.
  • Corn syrup  ……………….  2 lbs.
  • Chocolate liquor  ……….  8 ozs.
  • Butter or margarine  …  4 ozs.
  • Water  ……………………….  1 pt.

Method

     Cook over  brisk fire to 280° F. The chocolate must be added after the syrup reaches about 240° F.

     Weather conditions play an important part in the success of the coating.  In humid or rainy weather it may be necessary to cook to a slightly higher temperature than on clear bright days. 

Also See

Original Recipe

1. Candy Apple, from Baker’s Week 11-12-1956
2. Candy Apples, from Baker’s Weekly 11-12-1956
Brazil Nut Fruitcake Image

Brazil Nut Fruitcake

Mr. GreenFruitcake, Home Recipes, Recipes
Housewife’s RecipeBaker’s Formula
2 cupsshelled Brazil nuts2 lbs.
1/2 lb.pitted dates2 lbs.
1 1/2 cupswhole candied cherries2 1/4 lbs.
1 1/2 cupsdiced candied pineapple2 1/4 lbs.
3/4 cupflour12 oz.
3/4 cupsugar1 1/4 lbs.
1/2 teaspoonbaking powder1/3 oz.
1/2 teaspoonsalt1/3 oz.
3eggs1 1/4 lbs.
1 teaspoonvanilla1/2 oz.

     Put into a large bowl shelled Brazil nuts, whole or coarsely chopped  pitted dates, whole or cut into pieces, whole candied cherries and diced candied pineapple.  Sift together flour, sugar, baking powder and salt over nuts and fruit.  Mix until well coated.  Beat eggs until foamy.  Add vanilla.  Stir into nut-fruit mixture until well blended.  Turn into greased and waxed paper lined pans 9x5x3″.  Spread evenly in pans.  Bake in a slow oven, 300° F. 1 hour and 45 minutes.  Cool. Wrap in aluminum foil.  Refrigerate or seal and freeze.  

Also See

Original Recipe

Brazil Nut Fruitcake, from Baker’s Weekly 11-19-1956
California Pecan Fudge Image

California Pecan Fudge

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 8 lbs. sugar
  • 5 lbs. glucose
  • 2 qts. 12% cream
  • 1 lb. butter

(B)

  • 12 lbs. fondant 

(C)

  • 2 oz. salt (Pete 3 oz.)
  • 2 oz. vanilla

Preparations

  1. Obtain 5 flat pans about 12″ X 16″
  2. Grease with butter or pure lard.
  3. Measure all ingredients.

Step I

Place ingredients under (A) in kettle and mix well.  Cook up to 240° F. (Pete 244°) stirring constantly while cooking to prevent burning.

Step II

Take off fire at 240° F. (244°) and add (B).  Mix the fondant into the batch with a large wooden paddle.  

Step III

After fondant is completely dissolved add (C).  Stir every 3 or 4 minutes until batch stirs heavily.  This takes approx. 25 min.

Step IV

Pour into buttered pans.  For best results, place pans on racks for quicker cooling.  Quick cooling gives a high gloss.  Do not place in ice box as dampness tends to make it sticky.

Special Comments.

  1. During hot weather fudge should be cooked to 244° F. if by chance the batch is too soft cook up to 2° F. higher on the next you prepare until you find the proper temperature.  Be sure thermometer tests to 212° F. in boiling water.
  2. Nuts may be added as desired.  If pecans are sprinkled on top rather than mixed in only half as many pecans are needed.  Press down with a flat pan after sprinkling on the fudge.
  3. Batches can be split for different flavors, such as chocolate, vanilla or maple.
  4. The vanilla flavored fudge is poured off first, since vanilla is already in fudge.  Then to another lot, add liquid burnt sugar (about 2 tablespoon to 15 lbs. of fudge) and 1 oz. mapleline flavor for maple fudge.  Stir in well for a golden maple texture.
  5. For chocolate fudge, add liquor chocolate (10 oz. to about 15 lbs. fudge) and stir in well.  If a darker fudge is desired add 1 or 2 more ounces of chocolate.  If in the process of making, the batch becomes stiff, put on fire for a minute, until batch pours easily.
  6. Candy sellers find chocolate fudge sells 3 to 1 over other flavors.
  7. Fudge which has lost its gloss may be made to look better by rubbing top of fudge with a cloth dipped in coconut oil.
  8. Liquor chocolate is any dark bitter chocolate bar.

Pete’s version

(Add 2# marshmallow if you want lighter.) 

Also See

The Original Recipe

1. California Pecan Fudge
2. California Pecan Fudge
3. California Pecan Fudge
Butterscotch Squares Image

Butterscotch Squares

Mr. GreenCandy, Recipes

(A)

  • 3 lbs. sugar
  • 2 lbs. glucose
  • 1 pt. water

(B)

  • 1/2 lb. butter

(C)

  • 1 oz. salt

Preparations

  1. Grease marble slab and dust with cornstarch.
  2. An adjustable candy cutter is preferred, but a caramel knife will suffice.

Step 1

Put (A) in kettle and mix well.  Cook up to 310° F.

Step 2

At 310° F. turn fire down low and add (B).  Stir constantly until butter is dissolved.

Step 3

After butter is dissolved, take off fire and add (C).  Mix in well.  Pour on greased marble slab.

Step 4

Mark into squares while still hot.

Special Comments

  1. During warm weather, store in air tight container in layers separated by wax paper.
  2. As in peanut brittle, the salt is added to bring out the butter flavor.

You might also like to see.

The Original Recipe

Butterscotch Squares page 1
1. Butterscotch Squares
Butterscotch Squares page 2
2. Butterscotch Squares
Almond Crunch Image

Almond Crunch

Mr. GreenCandy, Recipes

(A)

  • 3 lbs. sugar
  • 3 lbs. glucose
  • 1 pt. Water

(B)

  • 1/2 lb. butter

(C)

  • 1 lb. roasted almonds (medium, chopped)

(D)

  • 1 oz. baking soda
  • 1/2 oz. salt

Preparations

  1. Grease marble slab with pure lard and sprinkle heavily with macaroon coconut.
  2. Metal rolling pin or 2 inch pipe.
  3. Adjustable candy cutter or a caramel knife.

Step 1

Put ingredients under (A) in kettle and mix well.  Cook to 300° F.

Step 2

At 300° F. turn the fire down and add (B).  After adding (B), stir constantly until butter is dissolved then add (C) and stir for one minute.

Step 3

Remove from fire and add (D) mixing in vigorously.

Step 4

Pour on greased slab sprinkled heavily with macaroon coconut.  Spread out with spatula knife.  After spreading, sprinkle top of batch heavily with coconut.

Step 5

Roll the coconut into the batch with a metal rolling pin.  While candy is still hot, it is marked into one inch squares with cutter or knife.

Special Comments

  1. The almond crunch maybe broken up for sale same as peanut brittle, instead of 1 inch squares (step 5)
  2. Keep in cool, dry place in air tight containers, especially during hot weather.

You might also like to see.

The original recipe

1. Almond Crunch
2. Almond Crunch