A Selection of Old-Time Recipes for English Sweets

By Read Books Ltd.

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

• Language: English
• Publisher: Read Books Ltd.
• Release date: May 31, 2013
• ISBN: 9781473390362

Book preview

CANDY

ENGLISH SWEETS

DATE TOFFEE

Make the butterscotch toffee, and have your trays spread over with dates which have been stoned and cleaned. Cover gently with the candy, or the fruit will run together.

FIG TOFFEE

Proceed as for date toffee, but cover the trays with figs which have been well washed and dried and cut up into small pieces.

HONEY TOFFEE

2 lbs. of white sugar, 3/4 lb. glucose, 4 ozs. honey, 1 oz. butter.

Place the sugar and the glucose in a saucepan with sufficient water to dissolve it. Stir until it boils, then add the honey and the butter. Boil it up until it reaches 290 degrees, and pour it into well-buttered tins.

PLAIN TOFFEE

2 lbs. sugar, 3/4 lb. glucose, flavouring to taste, colouring.

Place the sugar and glucose into a saucepan, moisten with water, then boil it to 290 degrees. Flavour with essence and colour accordingly. Pour out into buttered tins.

HONEYCOMB TOFFEE

1 1/2 lbs. sugar, 3/4 lb. glucose, 3 teaspoonfuls of carb. soda.

Place the sugar and the glucose into a pan with enough water to moisten it. Boil it up to 290 degrees. Take it off the fire and add the soda, which must first be dissolved in a little water. Stir quickly and thoroughly, and be sure to use a very large pan for this toffee, as the soda makes it rise considerably. If you do not stir it thoroughly some parts of the toffee will be very honeycombed and taste too strongly of soda, and the other parts will be flat and uninteresting. When thoroughly stirred, pour out into deep, well-buttered tins.

WALNUT TOFFEE

2 lbs. sugar, 3/4 lb. glucose, 1/2 lb. walnuts, yellow colouring.

Place the sugar and the glucose into a saucepan and boil it till it registers 250 degrees, then put the nuts in and boil it up to 290 degrees. Pour it into buttered tins and, when it is cool, cut it into pieces as desired.

COCOANUT TOFFEE

Proceed in the same way as you do for walnut toffee, except that you use 4 ozs. of flaked or dessicated cocoanut instead of the walnuts.

BRAZIL NUT TOFFEE

Make in the same way as for walnut toffee, but use 3/4 lb. of Brazil nuts which have been blanched and shredded.

PEANUT TOFFEE

Proceed as in the case of walnut toffee, but use 3/4 lb. of skinned peanuts.

NUT PYRAMIDS

Proceed as for toffee, but throw as many nuts into the candy as you can crowd in. Fill small, shallow tins with the mixture and pile as high as possible.

NORFOLK BARS

3 lbs. sugar, 1 1/2 pints of water, 1 lb. glucose, 1/4 teaspoonful of carb. soda, 1 teaspoonful ginger essence, 1 teaspoonful of essence of lemon, 1 tablespoonful of boiling water.

Place the sugar in a saucepan with the cold water, add the glucose. Dissolve the soda in the boiling water, add that, then boil up to 290 degrees. Add the flavourings, stir well, then pour it out on to a buttered slab. When cool enough to handle, pull it out and cut it into bars.

NUT CRACKLE

1 1/2 lbs. sugar, 3/4 lb. glucose, 2 ozs. butter, 1 lb. blanched peanuts, 1 teaspoonful of carb. soda, 1/2 teaspoonful of salt.

Place the glucose and the sugar into a large saucepan with sufficient water to dissolve it. Boil it up to 250 degrees. Take the saucepan off the fire, add the nuts and the butter and boil it