- 4 # sugar 240°
- 2 1/2 # glucose
- 1 pt. water
- 2 oz. soda
- 1 oz. salt
- 2 1/2 # peanuts
Coconut Brittle
- 6 # sugar 240°
- 3 3/4 # glucose
- 1/2 pt. water
- 2 # peanuts add and cook
- 3 # coconut
- 3 oz. soda
- 3 oz. salt
Also See
Original Recipe
Peanut Brittle
Category: Recipes
Peanut Bar
2 lbs. peanuts to 1 lb. sugar
Take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to an inch thickness and cut while warm.
Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts to light brown before using.
Also See
Original Recipe
Peanut Bar (2)
2 lbs. peanuts to 1 lb. sugar, take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until melted, throw in nuts slowly, until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to a inch thickness and cut while warm.
Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts light brown before using.
Original Recipe (2)
Pan Caramels
(A)
- 7 lbs. sugar
- 7 lbs. glucose
- 1 1/2 qts. of 12% cream
(B)
- 3 qts. canned evaporated milk
(C)
- 1 lb. butter
(D)
- 2 liquid oz. vanilla
- 2 oz. salt
Preparations
- Obtain 3 medium flat pans. Grease with pure lard. Dust with corn starch
Step I
Place (A) in kettle and mix well. Bring mixture to boil, stirring constantly.
Step II
After batch comes to a boil add (B) slowly, stirring while adding (B). Then add (C).
Step III
Cook on to 242° F. As batch approaches 242° it will get heavier. To prevent scorching stir constantly in figure eight motion. Turn flame to medium at about 235° F.
Step IV
Take off fire at 242° F. and add (D) mixing well. Pour into pans. Allow to set 12 to 24 hours before using.
Step V
Before removing from pans, dust a bench with corn starch. Turn pan upside down. Cut caramels any size.
Special Comments
- If pecans are desired add about 1 lb. in Step IV, just before pouring.
- Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.
Also See
Original Recipe
Orange Chocolate Chippers
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 1 cup | shortening | 1 3/4 lbs. |
| 1 cup | sugar | 1 3/4 lbs. |
| 1 3 oz. pkg | cream cheese, softened | 12 oz. |
| 2 | eggs | 13 oz. |
| 2 tablespoons | grated orange peel | 3 oz. |
| 2 teaspoons | vanilla | 1 oz. |
| 2 cups | sifted flour | 2 lbs. |
| 1 teaspoon | salt | 2/3 oz |
| 1 cup | semisweet chocolate pieces | 1 lb. |
Cream together shortening, sugar and cream cheese. Add eggs, orange peel and vanilla; beat well. Sift together flour and salt; add to creamed mixture, mixing well. Stir in chocolate pieces. Drop from teaspoon 2 inches apart on lightly greased cooky sheet. Bake in moderate oven, 350° F. 12 minutes or till done. Cool slightly before removing from pan.
Also See
Original Recipe
Opera Creams
(A)
- 6 lbs. granulated sugar
- 1/2 lb. glucose
- 1 pt. cream
- 1 pt. water
(B)
- 1/2 oz. salt
- 1/2 oz. vanilla
Pete–(For butter cream add 1/2 # butter cook back to 240°. To be used for dipping)
Cook (A) to 240° F. Wash down sides of batch two times while cooking. Take off fire at 240° and add (B) Pour on clean marble slab and let cool. After batch cools cream by hand using spatula
Also See
Original Recipe
Old Fashioned Peanut Brittle
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 cups RAW SPANISH PEANUTS (12 oz.)
- 1 teaspoon soda
Combine sugar, syrup, salt, and water in sauce pan and boil until 240° F. Add peanuts and cook until peanuts are brown or 300°. Remove from heat, add soda, stir well and spread on greased slab or cookie sheet. Let cool.
Also See
Original Recipe
New Orleans Pralines
- 2 lbs. granulated
- 1 # brown sugar
- 1 lb. Pecan halves (not salted)
- 1 pt. water
- 1/8 teaspoon cream of tartar
- 1/2 oz. mapleine flavor
Preparations
- a bun pan with round indentations of about 3 in. in diameter is used to make the pralines in round shapes.
- Grease pans with pure lard.
Step I
Place all the above ingredients in copper kettle and mix well. Cook up to 236° F. Do not stir while cooking. Wash down the crystals on the sides of the batch at least twice while cooking, using brush dipped in hot water.
Step II
Take off fire at 236° F. Stir continuously for four minutes.
Step III
Dip the syrup out into the round indentation of the greased bun pans, approximately 2 oz. of syrup per praline.
Special Comments
- The best pralines are those with the sugary texture of maple sugar. The batch should be grainy. The stirring in Step II puts the grainy texture in pralines.
- Pralines may be displayed in cellophane envelopes or individually wrapped in cellophane.
- Pralines will last 8 to 10 days.
- Pralines may be dipped out on wax paper if no pans are available.
- The pralines will not set if Step II is omitted.
Also See
Original Recipe
Marshmallows
A)
- 5 lbs. sugar
- 4 lbs. glucose
- 1 qt. water
(B)
- 1 qt. hot water
- 3 1/2 oz. powdered gelatin
(C)
- 1 oz. vanilla
- 1 level teaspoon salt
Preparations
- Obtain 20 qt. mixing bowl
- Obtain whip beater attachment
- Obtain 4 medium flat bottom pans
- Line pans with white wrapping paper (not wax paper)
Step I
Place all ingredients under (A) in kettle. Mix well. Cook to 240° F.
Step II
While batch is cooking up to 240° F., dissolve (B) in a separate container.
Step III
When (A) reaches 240° take off fire and pour into mixing bowl. Pour (B) into the bowl also. Beat this batch with a whip beater at high speed.
Step IV
Beat 10 minutes then add (C). Whip for 3 more minutes (or a total of 10 min.)
Step V
Pour into pans lined with white wrapping paper.
Step VI
Allow to set for 12 to 24 hours. After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch. Tip the marshmallow out of pans and wet the paper with a wet cloth. After a minute, peel off paper then dust side with powdered sugar and corn starch.
Step VII
Bite off with a knife into long strips 1 1/2 in. wide. Cut into squares. Store in airtight cans.
Special Comments
- Proper consistency of marshmallow is reached when it will ” hold an impression”. That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
- Do not grease paper or pan.
Also See
Original Recipe
Marshmallow (Second Recipe)
Marshmallow 240°
5 lbs. sugar
4 lbs. glucose
1 qt. water
___________________
1 qt. hot water
3 1/2 oz. gelatin
___________________
vanilla
salt
Original Recipe
Filled Bars
(Dough)
- Sugar……………………………. 12 lbs.
- Shortening……………..……… 6 lbs.
- Eggs…………………..…………… 1 qt.
- Milk (variable)…………..……. 1 gal.
- Bicarbonate of soda……….. 2 oz.
- Ammonium bicarbonate… 3 oz.
- Soft flour.………………………. 22 lbs.
- Salt…………..………….………… 4 oz.
- Vanilla flavor…………………. 2 oz.
Put the sugar, shortening, eggs, bicarbonate of soda, vanilla and salt into a bowl and rub to incorporate the ingredients. Add the milk and ammonia, which has been previously dissolved in a little of the milk, and stir to break up the creamed mass. Add the flour and mix to a smooth consistency. Care should be taken not to mix too much as this will cause the mixture to become tough.
Roll the dough into thin sheets, divide into strips of the required size and then put a ribbon of filling in the middle. Fold the ends over so as to make a bar, put on sheet pans, wash with a little milk and bake. When cool cut into lengths of about 2 inches, or as desired.
Raisin Filling
- Ground raisins…………..…….. 5 1/4 lbs.
- Granulated sugar…………….. 2 1/2 lbs.
- Invert sugar……………..……… 2 1/4 lbs.
- Corn syrup……………..……….. 12 oz.
- Vanilla flavor…………….…….. 1 oz.
Water to make soft paste
Thoroughly wash and then soak the raisins overnight in water to cover, then drain and grind fine. Put into the mixer, add sugar, vanilla, corn syrup and invert sugar and mix thoroughly. Then add the water. The water in which the raisins have been soaked should be used for this purpose.
Do not cook the filling, it is cooked sufficiently during the baking process.
Also See
Original Recipe
French Bon Bons
(coconut Royal Bon Bon Centers)
A)
- 1 lb. honey
- glucose
(B)
- 1/2 oz. liquid vanilla
- 1 level teaspoon salt
(C)
- 2 lbs. macaroon coconut
Preparations
- Measure 3 lbs. fondant
- Obtain bon-bon dipping fork.
- Large piece of wax paper.
- Pecan halves or blazed cherry halves as desired.
Step I
Place (A) in kettle and bring to boil.
Step II
Turn off fire and add (B). Mix (B) in well and add (C). After adding (C) coconut, stir until syrup is completely absorbed.
Step III
Roll batch into small balls for dipping.
Step IV
Take 3 lbs. fondant heat in double boiler. Stir until fondant is soft.
Step V
Place coconut balls into fondant, push ball down with bon-bon dipping fork until completely covered. Then lift bon-bon out with the fork.
Step VI
Turn over on wax paper. Place a pecan half or cherry half on the bon-bon.
Special Comments
- Maraschino cherries are not recommended for topping, since acid will eat through the fondant.
- Fresh strawberries and cherries may be dipped in the same fashion, using stems instead of dipping fork.
- Fresh fruit bon-bons must be eaten the same day as prepared, since the acid will eat through the fondant.
Also See
Original Recipe
