Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half pounds of sugar
- one pound of white sugar
- a pinch of cream of tartar is useful m checking a tendency
- a quart of molasses one pound of white sugar
- a teaspoonful of vinegar
- a pinch of soda
- one solid mass like that bought at the confectioners
- vinegar
Directions
The first step is the reduction of sugar to a syrup, which is done by adding water to sugar in the proportion of a pint and a half of water to three and a half pounds of sugar. Put in a marbleized saucepan, and when it has boiled ten minutes begin to try it ; have a bowl of water, snow, or piece of ice near, and drop the syrup from the end of the spoon. While it falls to the bottom and you can make it into a sottish ball, it is ready to take off ; if allowed to stay on until it snaps it will be too hard. If this is the case, add a little water and boil again, being sure this time not to let it get too brittle. A pinch of cream of tartar is useful m checking a tendency for the syrup to go to sugar. When the sugar is boiled just right, set off to cool, and when you can bear your finger in it pull into sticks, or into one solid mass like that bought at the confectioners. Flat sticks are formed by pouring the candy into long, flat pans, and when cooling, crease the mass, which will readily break into sticks when cold. If the hands are slightly greased the candy will not stick to the hands.
In making molasses candy, get the best molasses (not syrup) and add to a quart of molasses one pound of white sugar. The sugar makes it whiter and more brittle. Boil this until it will snap like glass, when dropped into water, and then add a teaspoonful of vinegar, and a pinch of soda ; stir well in, as the soda whitens the candy, and the vinegar checks a tendency to graining. Remove from the stove, cool a moment and pour into greased platters. Set out to cool, and with a knife keep the edges turned in so that all will be cool and ready to pull at the same time. When making nut candies, use the same mixture before it gets quite to the brittle point; have the meats in shallow tins and pour the candy over them. Before quite cold, slash with the knife so that it will break into oblong pieces or squares.
446 CONFECTIONKRY.
In making macaroons or kisses, use washed butter for greasing the tins, as salted butter or lard gives an unpleasant taste. Bake in a mod- erate oven, or let dry two hours in a cool oven. Greased writing paper is often used by some for baking them on, instead of tins. After butter- ing, sprinkle lightly with flour, brush off, and put on the macaroons or kisses. When powdered almonds are to be used they should be thor- oughly dried in an open oven, after blanching, and then they will pul- verize more easily.