Sweethearts
Two cupfuls sugar
Three-fourths cupful water
Whites of four eggs
One-eighth teaspoonful cream of tartar
Teaspoonful vanilla extract
Put the sugar and water in the kettle, place over the fire, stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put the thermometer in, and boil to 248°. While the syrup is boiling, separate the eggs and beat them until stiff enough to stand. Try to gauge the beating of the whites of eggs so they will be ready at the time the syrup is ready. Pour the syrup slowly into the beaten whites, and beat the mixture constantly while pouring the syrup in. To finish this candy it must be placed over a steam bath; hence select a pan about eight or nine inches in diameter and three or four inches deep in which to beat the eggs. The outer vessel for the boiling water must be of a size to receive the other vessel, and the rim of the vessel which contains the candy must rest on the rim of the outer vessel. A savory double boiler is an ideal utensil for making this candy. Put boiling water in the outer vessel and place the vessel containing the candy over the water, put over fire, stir constantly, and cook until the candy is sufficiently stiff that when a small portion is dropped upon waxed paper it will not spread out. It will take from ten to thirty minutes to cook the candy sufficiently after it is placed over the steam. When it is done, turn out the fire, lift it from the stove, but allow the candy to remain over the hot water. Coat any variety of bon-bons centers with it. Date and figs are very nice coated in this way.
Cream Candy
Four cupfuls sugar
One cupful water
One-half cupful cream
Put the sugar and water in the kettle, put in the thermometer, and boil to 255°. Then add the cream and stir gently until it cooks to 265° or 270°. Turn out on slab (See “Getting Marble Slab Ready”) or platter, and when cool enough to handle, pull until it is white and creamy. Cut into bars or sticks. This will get dry and mealy after standing a few hours.
