Yooper Food

Candies

Almond Toffee

• 2 cups sugar
• 1 cup butter
• ½ cup half and half, or cream
• ¼ cup light or dark corn syrup
• ½ tsp. salt
• 1½ cups toasted almonds, finely chopped
• 2 tsp. vanilla
• 10 oz. sweet baking chocolate, or 6 oz. dipping chocolate, melted

Butter a 13x9x2-inch baking pan thoroughly. Combine the sugar, butter, cream, syrup, and salt in a large, heavy saucepan, and bring to a gentle boil, stirring just until the sugar dissolves. Cook, stirring often, until candy thermometer registers 280 F (syrup separates into hard brittle threads in very cold water). Remove from heat, and stir in 1 cup almonds. Return to heat, and cook until the thermometer registers 295-300 F (syrup separates into brittle strings in cold water). Remove from heat, and stir in vanilla. Pour at once into prepared pan, spreading evenly. Cool to lukewarm. Mark candy into serving pieces with a buttered knife. Let stand until cold, then turn out onto baking sheet. Turn right side up, spread chocolate over candy, and sprinkle remaining ½ cup nuts evenly over top. Cool. Break or cut into serving pieces. Makes from 40-50 candies.

Buttercups

• 2 cups sugar
• flour
• ½ cup water
• ½ tsp. cream of tartar
• 1 tsp. lemon extract
• 1 tsp. vanilla
• 1 tsp. yellow food coloring
• Fondant

Place sugar, water, and cream of tartar in a saucepan and let boil without stirring until, when tried in cold water, it forms a hard ball. Remove from fire, flavor with lemon (or vanilla) extract, and add a little yellow food coloring. When cool enough to handle, pull out the yellow candy in a long sheet, about 2 inches wide, on a floured board. In the center of this strip lay a roll of Fondant, flavored with vanilla the full length of the strip. Wrap the yellow candy around the Fondant. Bring the edges of the candy together and press firmly over Fondant. When cool, cut with scissors into ½-inch pieces. Make in various colors and flavors.

Butter Scotch

• 2 cups brown sugar
• ¼ cup butter
• ½ cup water

Put ingredients into a frying pan, and boil until the spoon leaves a track in the bottom of the pan while stirring, or a drop poured in cold water forms a hard ball. Stir to prevent burning. Pour into buttered tins ¼-inch thick and, when cool, mark in squares.

Candied Apples

• 1 cup maple or corn syrup
• 1 cup sugar
• 12 medium apples
• 12 6-inch wooden skewers

Remove the stem from the apples, and place the pointed end of the wood skewer upright in its place. Put syrup and sugar in a deep, small saucepan. Heat while stirring, until sugar is dissolved. Let boil undisturbed until a few drops poured in cold water will become brittle. Place pan at once over boiling water, dip the whole apples, one at a time, quickly in and out of the hot syrup until well coated. Place with skewers upright on a buttered tin or platter. Remove when cool.

Candied Orange or Lemon Peel

Save orange or lemon peels in halves or quarters; weight it down and soak it in strong salt water for 24 hours, then rinse, drain, and put on to boil in water for ten minutes. Drain again, and boil in a syrup, using 1 lb. sugar to 1 lb. of peel. When the peel looks clear, remove it from the syrup, laying each piece on a platter. Boil the syrup as thick as possible and pour it into the hollows of the peel. Allow it to remain on the platter until dry, then roll in white sugar and pack in glass jars. --1912

Candied Orange Peel

• 12 large thick-skinned oranges
• 4 cups sugar
• 2 cup water
• 1 cup light corn syrup
• ¼ tsp. salt
• yellow food coloring

Remove the zest (thin outside peel) from oranges in quarters or sixths, and cut into thin strips, one-fourth to one-third inch wide, with a sharp knife. Place in a heavy saucepan and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and repeat the process four times. Combine sugar, water, syrup, salt, and a few drops of coloring in another heavy saucepan, heat to a simmer, and add well-drained peel. Boil gently until syrup is thick and peel is translucent. Spread peel out on wire rack over jelly-roll pan, foil, or waxed paper to drain and cool. Roll strips of peel, a few at a time, in sugar and dip ends of cooled peel in melted chocolate. Let stand for 24 hours. Store in airtight container. Makes about 1¼ pounds.

Cherry Nut Brittle

• ½ cup red candied cherry halves
• ½ cup green candied cherry halves
• ¾ cup pecan halves
• ¾ cup whole blanched almonds
• ¼ cup walnut halves
• 1¼ cups sugar
• ¾ cup light corn syrup
• 1/3 cup water
• 3 tbsp. butter
• ¼ tsp. salt
• 1 pinch cream of tartar
• 1 tsp. vanilla or orange extract

Butter a 15x10x1-inch jelly-roll pan or baking sheet. Mix together the cherries and nuts, and set aside. Combine the

Syrup boiled from sugar for candies must hang from the end of a spoon 2 or 3 inches long in hair-like threads when exposed to the air. The syrup is then 238 degrees Fahrenheit, and when a drop is tried in cold water, the water will remain clear and the syrup will form a soft ball and will just keep its shape when rolled between the fingers. Boil a few moments longer, and try a little in cold water, and if it forms a firm or hard ball when it is rolled between the fingers it is at 248 degrees Fahrenheit. At 290 degrees the syrup reaches the brittle stage, when a few drops in cold water will form brittle strings.

sugar, syrup, water, butter, salt, and cream of tartar in a heavy saucepan. Cook over moderate heat, stirring constantly, until the sugar dissolves and candy thermometer registers 295-300 F (syrup separates into brittle strings in cold water). Remove from heat and stir in vanilla or orange extract. Add cherries and nuts, stirring just until they are evenly coated with syrup. Turn mixture into prepared pan. Using two buttered forks, spread candy quickly and evenly into a thin layer or bite-sized pieces. Cool. Break into serving pieces if spread into a layer. Makes about 1½ pounds of brittle.

Chocolate Caramels

Boil one quart of molasses until it hardens, when tested by cooling a little bit of it in water. Just before removing it from the fire, add four ounces of finely and uniformly grated chocolate. Pour a thin layer into trays that have been lightly greased. When the surface of the candy has become hardened a little, mark it with a knife into squares. These may be flavored, but the natural flavor of the chocolate and molasses is generally preferred without addition. --1881

Chocolate Cream Caramels

• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• ¼ tsp. salt
• ½ cup butter
• 1 cup light cream or half and half
• 1 tsp. vanilla

Butter a 9x9x2-inch pan. Combine both sugars, salt, syrup, and butter in a large, heavy saucepan, and cook until the candy thermometer registers 245 F (syrup forms a firm ball in cold water). Stir in cream, and continue cooking, stirring constantly, until mixture returns to the firm ball stage (245 F). Stirring is necessary, as the mixture scorches easily. Remove from heat and stir in vanilla. Pour at once into prepared pan. When cool, turn out onto aluminum foil and cut into ¾-inch to 1-inch squares. Wrap each caramel in waxed paper. Makes about 80 candies. Note: You may also want to stir in ½ to ¾ cup finely chopped black walnuts, pecans, or hickory nuts into the caramel mixture, as you are adding the vanilla.

Cracker Jacks

• popping corn
• 2 cups sugar
• 1 cup baking molasses
• butter the size of an egg (2 tbsp.)
• flavoring

Pop the corn, not using too much lard or butter. Make a syrup of 2 cups sugar, 1 cup baking molasses, butter the size of an egg. Flavor. Pour over the popped corn slowly, stirring constantly, and be sure to put enough syrup so that it will stick together good. When finished, take it out of the pan you are stirring it in and pack in a greased pan. Let cool before cutting. --1906

Creamy Caramels

• 4 cups sugar
• 16 oz. light Karo syrup
• 3 pints heavy cream
• 2½ tbsp. butter
• 1 tbsp. paraffin shavings
• pinch of salt

Butter a shallow roasting pan or glass 9x13-inch glass baking dish. Hook a candy thermometer on the edge of a heavy Dutch oven or kettle, then place the sugar, syrup, and one pint of the cream in a pot. Bring it to a boil over high heat, stirring constantly with a truncated wooden spoon (one with a hole in the center is best). When the thermometer reaches 326 F, add another pint of cream, never ceasing to stir diligently. Add the last pint of cream when the temperature again reaches 236 F. Continue cooking, and stirring, until the thermometer reaches 242 F, then immediately remove the pot from the burner, and stir in butter, paraffin, and salt. When blended in, pour the caramel into prepared pans. Cool on a rack. When the caramel is completely cooled, run a spatula or knife around the edge of the pan, then invert onto a cutting board or marble slab. Cut the caramel into bite-sized pieces. Wrap in small pieces of wax paper, twisting the ends to seal. Tied up in plastic bags, the caramels will keep nicely for at least two weeks.

Dark Chocolate Fudge

• 1¼ cups milk or half and half
• 4 oz. unsweetened chocolate, broken into small pieces
• 3 cups sugar
• ¼ cup light corn syrup
• ½ tsp. salt
• ¼ cup butter
• 2 tsp. vanilla

Butter a 9x9x2-inch pan. Cook milk and chocolate in a heavy 3-quart saucepan, stirring constantly, until chocolate melts and mixture is smooth. Blend in sugar, syrup, and salt, stirring until sugar dissolves. Cook until candy thermometer registers 234-236 F (syrup forms a soft ball in cold water). Remove from heat and add butter and vanilla. Set saucepan in cold water and cool to lukewarm (110 F) without stirring. Beat vigorously until candy begins to lose its gloss. Pour at once into prepared pan and spread quickly into even layer. Cool and cut into squares. Makes 36-40 pieces.

Variations:

• Chocolate Fudge - reduce chocolate to 2 oz.
• Chocolate Nut Fudge - Stir 1 cup pecan halves or coarsely chopped walnuts into fudge when adding the vanilla.
• Marshmallow Fudge - Stir 1 cup miniature marshmallows into fudge when adding the vanilla.
• Brown Sugar Fudge - Substitute 3 cups light brown sugar, firmly packed, for granulated sugar and reduce vanilla to 1 tsp.

Divinity Fudge

• 2½ cups sugar
• 2/3 cup light corn syrup
• ½ cup water
• 2 egg whites
• ¼ tsp. salt
• ½ cup chopped pecans or walnuts
• ¼ cup chopped red cherries
• ¼ cup chopped green cherries
• ¼ cup candied pineapple
• 1½ tsp. vanilla

Combine sugar, syrup, and water in a heavy saucepan and cook slowly, stirring constantly, until syrup comes to a boil. Beat egg whites and salt until foamy. Pour 2 tbsp. of boiling syrup in a fine stream over egg whites, beating constantly. Cook remaining syrup to soft-ball stage (234 F). Pour half the syrup in a fine stream into beaten egg whites, beating

When the syrup begins to discolor it is at 310 degrees, while at 350 degrees it is caramel or burned sugar. The syrup should only be stirred until the sugar is dissolved; if stirred while hot, it will grain or sugar.

constantly. Cook remaining syrup to soft-crack stage (272 F), or until syrup separates into hard brittle threads in very cold water. Pour syrup in a fine stream over egg-white mixture, beating constantly until beater leaves its impression in mixture. Quickly stir in remaining ingredients. Beat until mixture starts to lose its gloss. Drop heaping teaspoons full onto waxed paper, twirling spoon to form an attractive peak. If Divinity becomes too stiff to shape nicely, add a few drops of very hot water. Top each candy with a candied cherry half. Makes about 40 candies.

Fondant, Cooked

• 2 cups sugar, fine granulated
• 2/3 cup cold water
• 1/8 tsp. cream of tartar

Boil all together until it makes a soft ball when tried in cold water. Turn out on a large platter and, when cool, work it until creamy. Divide into portions and flavor to taste. This forms the stock dough, and is the foundation of many candies. Sprinkle board with confectioner's sugar, roll ¼-inch thick, cut into squares, strips, or any desired shape. It may be used with nuts, whole or chopped, dried or candied fruits; covered with chocolate and made into bonbons. Are better the day after they are made.

Fondant, Uncooked

• 1½ lbs. confectioner's sugar
• 3 tbsp. cold water or cream
• vanilla, to taste
• 1 egg white

Slip egg in a cup, add the same amount of water or cream, and mix thoroughly. Pour enough confectioner's sugar into the mixture to mold like dough. Flavor to taste and knead thoroughly. Use the same as cooked Fondant.

• 1¾ lb. confectioner's sugar
• 1 egg white
• 4 tbsp. butter
• ¼ cup cold water
• 1 tsp. flavoring
• 1 tsp. cream of tartar

Slip egg white in cup, and add water. Mix all together and mould like dough, adding butter, well creamed, last.

Fruit Sticks

• ½ cup sugar
• ½ cup granulated sugar
• ¼ cup hot water
• peel of an orange, or grapefruit

Wipe orange or grapefruit, remove the peel in quarters, and cut into narrow strips with a scissors. Place the peels in a saucepan, cover with cold water, let it boil up once, and then drain. Repeat this five times, in order to remove the bitter taste. Heat the (regular) sugar with the hot water and, when dissolved, add the orange or grapefruit peel. Cook slowly until syrup is nearly evaporated. Drain and roll the strips in granulated sugar.

Hoarhound Candy

• 1 oz. dry hoarhound
• 1½ cups water
• 1¾ lbs. brown sugar

Boil water and hoarhound steadily for about 20 minutes. Strain, add sugar, and let boil without stirring until a few drops form a hard ball in cold water. Pour into well greased tins, and as soon as it is cool enough to hold its shape, mark into squares.

Lemon Drops

Pour clear lemon juice upon powdered sugar, and boil until it reaches the consistency of a thick syrup. Then drop it upon plates in drops singly, and put to dry in a warm place.

Or, you can pour four ounces of lemon juice upon one pound of loaf sugar with the same amount of rose water as of lemon juice, boil to a thick syrup, add grated lemon peel, and proceed as in the first recipe. --1878

Hard Candies - General Rules Boil to the crack stage, 310 degrees Fahrenheit, or until a few drops become brittle in cold water. Let syrup slightly discolor if wanted very hard. Loosen candy from the tin before quite cool or it will be hard to take out of pans. Fold over edges as it cools and keep folding the mixture until cool enough to pull. Dip hands in cornstarch before pulling candy. Pull lightly with finger tips and do not squeeze with the hands if a light porous candy is desired. Hard candies will become sticky in warm weather and should be kept in glass jars or wrapped in waxed paper.

Lollypops

• 1½ cups sugar
• 1/3 cup light corn syrup
• 1/8 tsp cream of tartar
• ¾ cup water
• 5 drops flavoring oil
• 5 drops coloring matter

Without stirring, boil the sugar, corn syrup, cream of tartar, and water together, cooking slowly to 310 F. Remove from the fire. Mix the flavoring oil and coloring matter. Add the flavoring oil and the coloring matter mixture, then shape into lollypops, spice or fruit drops, or molded candies.

Maple Fudge

For maple fudge, first get the genuine maple sugar, no imitation or half-and-half preparation, and grind it through a mill. This will make it light, and it will not pack in the cup. Take three cups of the ground sugar, one full cup of milk, and a piece of butter as large as an egg (2 tbsp.), mix all together and set over a hot fire. Cook until it boils away from the side of the kettle, beating all the time. Then pour into a pan and beat until cold. -1912

Maple Fluffs

• 1 cup maple sugar
• ½ cup brown sugar
• ½ cup water
• ¼ tsp. cream of tartar
• 6 marshmallows
• 1 egg white
• candied cherries or nutmeats, as you prefer

In a saucepan, mix both sugars and the cream of tarter in water, and boil until a few drops become brittle in cold water. Then add marshmallows, broken. Let stand for five minutes. When melted pour over the stiffly beaten white of an egg. Beat up until light and when it begins to harden, drop from teaspoon on oiled or greased paper. Place halved candied cherries or nutmeats in center of each piece, and let cool.

Marshmallows

Soak 2 tbsp. of granulated gelatin in ½ cup cold water for five minutes, then set aside. Add 2 cups sugar to ¾ cup water, and place the mixture in a saucepan, and cook until it "threads." Pour onto dissolved gelatin, and let it stand until it is partially cooled, then add a few grains of salt, a few drops of oil of peppermint, and a little green or red vegetable coloring. Beat until white and thick. Pour into a granite pan that has been thickly dusted with powdered sugar, and set in a cool place to harden. Turn out, cut into squares, and roll in powdered sugar.

Mint Paste

• 4 tsp. granulated gelatin
• 2 cups sugar
• 11/3 cups water
• ¼ cup lemon juice
• ¼ cup orange juice
• green coloring
• a few drops of oil of peppermint
• grated rind of lemon

Soak the gelatin in 2/3 cup cold water for five minutes. Place sugar and the rest of the water in a saucepan, and bring to boil. Add dissolved gelatin, bring to the boiling point and boil slowly, but steadily, for fifteen minutes. Remove from fire, add the rest of the ingredients, including some grated rind of lemon, and only enough coloring to make the mixture a light green. Pour the mixture to about 1 inch in thickness in a shallow pan, and let stand for about twelve hours, or until perfectly cool and firm. Remove to board, cut into tubes, and roll in powdered sugar. Different varities can be made by using different fruit juices and different coloring, or by adding chopped nutmeats or candied fruits.

Molasses Candy

• 1 cup molasses
• ½ cup sugar
• ¼ tsp. soda
• 1 tbsp. water
• 1 tsp. butter

Melt the butter in an iron spider (frying pan), add molasses, water and sugar, and stir until the sugar is dissolved. Stir occasionally until nearly done, and then constantly. Boil until the spoon leaves a track in the bottom of the pan while stirring or until a few drops rolled between the fingers forms a hard ball in cold water. Set on back of the stove, stir well, add the soda, stir thoroughly, and pour into a well-greased pan. When cool enough to handle, pull until light colored and porous. Work candy with finger tips and thumbs, do not squeeze in the hands. When it begins to harden, stretch to the desired thickness, cut in small pieces with a large shears, turning the candy halfway round after each incision, thus alternating the direction of the cut. Cool on buttered plates.

• 1¼ cups corn syrup
• 1 cup sugar
• 1 tbsp. water
• 1 tsp. butter
• 1 tbsp. vinegar
• 1 tsp. vanilla

Stir all together in a pan. Boil, and stir only to prevent candy from burning. When it forms a hard ball in cold water, remove from stove and pour in buttered tin. As soon as it is cool enough to handle, pull until it hardens. Leave it in rather a thick mass and when cold chop into small pieces.

Peanut Brittle

• 1½ cups sugar
• 1 cup light corn syrup
• 1/3 cup water
• ¼ tsp. salt
• ¼ cup butter
• 1½ cups salted peanuts, coarsely chopped
• 1 tsp. baking soda
• 1 tsp. vanilla

Butter two large baking sheets or 15x10x1-inch jelly roll pans. Combine the sugar, syrup, water, and salt in a heavy 3-quart saucepan, and cook, stirring until the sugar melts. Continue cooking until the candy thermometer registers 270-280 F (syrup separates into hard brittle threads in very cold water). Reduce heat, add butter and peanuts, and mix quickly. Continue cooking until the thermometer registers 290-300 F (the hard crack stage, when syrup separates into brittle strings when dropped into cold water). Remove from heat, and quickly stir in soda and vanilla. Pour at once into prepared pans, spreading very thin with buttered spatula. As the candy cools, stretch it as thin as possible. When cold, break into irregular serving pieces. Makes about 1½ pounds of brittle. Note: You've got to be able to work fast for this one to come out right.

Potato Candy

One cup mashed potatoes, 2 lbs. pulverized sugar. Mix potatoes and sugar together and flavor. Make into shape as for chocolate creams, and let stand awhile, and then melt chocolate and dip them in. These are also good without the chocolate with nut meats on top. --1912

Potato Fluff Candy

• ¾ cup mashed potatoes
• 1½ cups sugar
• 1 tsp. lemon extract
• 1 cup cornflakes
• 1 cup chopped peanuts
• 1 speck of salt

Gradually work sugar into the potatoes, then add the rest. Press into a greased pan. Let stand for 24 hours. Cut into squares.

Salted Nuts

Pour boiling water over almonds, or unroasted peanuts, and let stand for two minutes. For filberts or pistachio nuts, let stand for five minutes. Drain, let cold water run through them, then slip off skins. Place nuts in shallow pan, in a hot oven (400 F), or in spider on stove. To ½ pound, or 2 cups of shelled nuts, take 1 teaspoon butter or oil. Stir frequently until a light brown. Sprinkle lightly with salt.

Or fry a few at a time in deep hot oil in a small saucepan. Drain on paper. Pecans or walnuts are roasted, but not blanched. For spiced nuts, mix salt, ½ teaspoon each of cinnamon, cloves, or allspice over nuts after browning.

Sea Foam

• 2 cups sugar
• ½ cup corn syrup
• ½ cup water
• 1 cup walnut meats
• 2 egg whites
• 1 tsp. vanilla

Boil the sugar and corn syrup in the water until the mixture forms a hard ball when dropped into cold water. Pour slowly into beaten egg whites, beating constantly with a rotary egg beater. When it begins to stiffen, add vanilla and nuts, broken in rather large chunks, and drop by the spoonful on oiled paper.

Vanilla Cream Caramels

• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• ¼ tsp. salt
• 2 cups light corn syrup
• ½ cup butter
• 1 cup light cream or half and half
• 1 tsp. vanilla

Butter a 9x9x2-inch pan. Combine the sugars, salt, syrup, and butter together in a large, heavy saucepan, and cook until the candy thermometer registers 245 F (syrup forms a firm ball in cold water). Stir in the cream, and continue cooking, stirring constantly, until the mixture returns to the firm ball stage (245 F). Stirring is necessary, as the mixture scorches easily. Remove from heat and stir in the vanilla. Pour at once into the prepared pan. When cool, turn out onto aluminum foil and cut into ¾ to 1-inch squares. Wrap each caramel in waxed paper. Makes about 80 candies.

Walnut Candy

The meats of hickory nuts, English walnuts, or black walnuts may be used according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bottoms of tins, previously greased, to the depth of about one-half inch. Next, boil two pounds brown sugar, a half pint of water, and one gill (½ cup) of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard.

Walnut Squares

• 2 cups brown sugar
• ½ cup milk
• 1 cup nuts
• butter the size of a walnut (1 tbsp.)

Put sugar and milk into a saucepan, and let it dissolve slowly. Add butter, and let boil until it forms a ball when dropped into cold water. Remove from stove, add the chopped nuts, and beat well. Turn into a buttered pan and, when cool, cut into squares. --1929

White Taffy

• 2 cups sugar
• 4 tbsp. butter
• 2 tsp. cream of tartar
• 2/3 cup water
• 1 tsp. vanilla or other flavoring extract

Put the sugar, butter, cream of tartar, and water into a saucepan and boil until a very hard ball stage, when a few drops will turn brittle in cold water. Add vanilla or any other flavoring. Pour into buttered pan and, when cool enough to handle, take up and pull quickly, handling lightly with finger tips. It should become porous. Stretch out on board to harden and cut into strips.

Making Rose Water

• 2-3 quarts fresh roses or rose petals
• water
• ice cubes, or crushed ice

Be sure you have a brick and heat-safe stainless steel or glass quart bowl ready before you begin.

1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.
2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or bag of ice) on top of the lid.
3. You've now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every twenty minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It's time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.

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