Homemade Candies and Candy Sales, articles with candy recipes from the 1903 and 1896 LA Times


The Los Angeles Times,
    December 12, 1903, p.A4:


    Making candy is always a fascinating occupation for the younger members of the family, and is a very delightful way in which to pass a long winter evening.
    With the exception of Christmas bonbons, and peanut brittle, the following recipes are simple and easily managed.

Nut Caramels.
    One cup of sugar, one cup of syrup, one cup of milk. Stir until the mixture boils, then add butter size of a walnut, one teaspoonful of vanilla and continue cooking until the candy will harden in water.
    Just before taking up, add one cup of very finely-chopped nuts; pour into a buttered pan, and when nearly cool, mark into squares.
  click to find home-delivered groceries from Safeway

Safeway ad from the Jan 11, 1927 LA Times

Stick Candy.
    Three cups of white sugar, one of water, two tablespoons of vinegar, one teaspoonful of cream of tartar. Boil without stirring until it will harden in water; pour on buttered plates, and when nearly cool drop on the flavoring desired and pull.

    Four tablespoonfuls of syrup, three tablespoonfuls of sugar, two tablespoonfuls of water. Boil until it will crisp in water, add a pinch of soda, pour on buttered plates.

Sugared Popcorn.
    One cupful of sugar, butter size of a walnut, two tablespoons of water. Boil until it will harden in water. Stir in three quarts of nicely popped corn, and continue stirring until each grain is separate and crystallized.

Lemon Drops.
    One cupful of sugar, one-fourth of a cup of lemon juice, one-half teaspoonful of lemon extract. Boil until it becomes very brittle, when tried in water; drop on paraffine paper.

Stuffed Dates.
    After removing the seeds, fill with finely-chopped nuts; dip each date into lemon juice, then roll in bar sugar.

Peanut Brittle.
    Into a perfectly smooth, dry skillet put two cupfuls of sugar; stir constantly until melted, then quickly add 10 cents worth of peanuts entirely free from skins, pour onto a marble slab, and roll out thin with a buttered rolling pin.

    Two cupfuls of sugar, one-half cupful of water, a pinch of cream of tartar. Boil without stirring; test often by letting some of the liquid drop from a spoon, and the moment it threads, remove from the fire.
    When cool enough to touch, stir and beat until stiff, then work with the hands as you would dough. It is better to repeat this recipe several times than to try cooking a large quantity at one time.
    If it becomes sugary upon stirring, you have boiled it a trifle too long; add a very little hot water and cook again. When just right, it will be smooth and velvety.
    It is what the French call fondant, and is the foundation of all French creams.

    Following are a few ways of using the fondant: Your individual taste and fancy will enable you to think of many other pleasing forms in which to use it.

Chocolate Creams.
    Form fondant into balls, or squares, coloring some pink and flavoring with strawberry, and leaving some white and flavoring with vanilla or peppermint.
    Have a pan of hot water on the stove, into which set a bowl of finely-shaved baker's chocolate. When this is melted, take the creams, one at a time, on the end of a fork, and with a teaspoon pour the chocolate over them until they are well coated, then slip from the fork onto paraffine paper.

Cocoanut Creams.
    Mix into fondant as much cocoanut as it will take up, and form into oblong rolls. Slice these when serving.

Variegated Creams.
    Take four equal portions of fondant, color one pink and flavor with rose, color another green, using almond flavoring; leave one white, with vanilla flavor.
    Into the remaining portion work grated chocolate until dark brown, and roll and pat these all out to about an eighth of an inch in thickness, placing one upon the other; press together, then cut into slices or cubes. [OR] take two contrasting colors, pat out very thin, place one upon another, then roll up like a scroll and slice thinly.

Fruit Creams.
    Chop equal parts of citron, blanched almonds and seeded raisins very fine, mix with fondant; form into a half-inch thick square, then cut into strips.

Maple Creams.
    Mix finely-grated sugar with fondant, and form into shapes, pressing a half walnut into each.

Nut Creams.
    Color fondant pink, flavor with rose; add finely-chopped nuts, and form in squares.

    Dainty boxes filled with these home-made bonbons and tied with pretty ribbons make acceptable gifts.

The Los Angeles Times, March 15, 1896, p.18:


One Way of Raising Money for Easter Boxes.

    The latest fad among charitably-disposed women who feel it incumbent upon them to raise money for the needs of their particular churches is to hold a candy sale. Invitations are sent out as for an ordinary reception, the hostess usually receiving from two to four.
    At one that I recently attended the room was very prettily decorated in red. The curtains were drawn, and a lovely mellow light diffused itself through red lamp shades.

    The counter, covered with red tissue paper, looked exceedingly attractive with its dainty wares artistically arranged. In beautiful salad bowls were large mounds of candy which were constantly renewed from the cooler atmosphere outside.
    There were pretty scales for weighing, and pound and half-pound boxes already filled for some fair purchaser. Beside the candies, there were stuffed dates, grilled almonds, and many another delicacy, all made by the women of the society.

    Below are a few of the receipts used upon this occasion.


    Two cups confectioner's sugar.
    One-half cup milk.
    Butter size of an egg.
    Two squares Baker's chocolate.
    One tablespoon vanilla when cooked.
    Boil five minutes, beat five minutes.


    Two cups butter.
    Four cups sugar.
    Six cups molasses.
    One-quarter teaspoonful soda.
    Pull, and cut in pieces with scissors.


    One quart chopped peanuts (chopped fine.)
    One pint granulated sugar.
    Put sugar in saucepan, when melted add peanuts.


    Two cups granulated sugar.
    One-half cup water.
    One-quarter teaspoonful cream of tartar.
    Boil eight minutes, add six drops oil of peppermint, and beat until it granulates. Drop from pointed spoons on oiled paper. Make checkermints, orange drops, etc., by adding different flavoring. Color with cochineal coloring.


    Two cups granulated sugar.
    One-half cup water.
    One cup grated cocoanut.
    Boil six minutes. Beat until granulated. Pour in buttered pan, cut in squares. Add two squares chocolate to make chocolate cocoanut.
See also:
Chocolate, Candy & Snack Shops
QuickShop Coffee & Tea
QuickShop Food
QuickShop Kitchen & Dining

Classic Chocolate Articles:
Chocolate & Pretty Girls 1892
Cacao & Cocoa in Ecuador 1899
The Charm of Chocolate 1920
at news.quickfound.net:
Cocoa in Dutch Guiana 1876
Cocoa in Guatemala 1888

Classic Candy & Snack Articles:
How Candy is Made 1892 & 1897
Homemade Candy 1896 & 1903
3 Articles on Popcorn 1897-1913

Classic Sugar Articles:
Indian Maple Sugar 1891
Louisiana Sugar Cane 1896
Maple Sugar Time 1897
Vermont Maple Sugar 1904
The Snare of Sugar 1920
at news.quickfound.net:
Sugar in Guadeloupe 1888

Purdy’s Chocolates
Candy Warehouse

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