These are the prize winning candy recipes from the Dayton Herald on December 14, 1916. The candy recipes include Fondant, Raisin Creams, Marshmallows, French Nougat Creamy Candy and two Chocolate Fudge recipes. These candy recipes include tips on coloring and flavoring the candy.
Ms. Duckson’s Fondant Recipe
Three cups sugar, 1 1/2 cup boiling water, 1/8 teaspoonful cream of tartar. Mix cream of tartar with the sugar, pour the boiling water over it and stir until all the sugar is dissolved and liquid is transparent. Wipe down the sides of the sauce pan with a cloth wet in hot water. Then place to boil slowly and gently until it gives a soft ball test in cold water. Never stir it during the boiling nor disturb it. Have a fork with a small piece of cloth wrapped around it so you can wash down the sides of kettle if needed. When it is done, life it carefully from the stove to a cool place and let stand until it is cool enough to put your finger in it. Then, with a fork or slotted wooden spoon, beat until it becomes creamy. Then turn out on a board and knead like bread dough. When well kneaded, place in a bowl, cover with a damp cloth or oil paper and set away for future use. If boiled too long and turns to sugar, while beating, add 1/2 or 3/4 cups of boiling water and dissolve; then recook.
This can be molded, colored and dipped, or used in various ways. After the candy has been mixed to a soft consistency, add on the end a little vegetable coloring. Place the candy in the palm of the hand or place on a board, and work in the color with a knife. In coloring candy of any kind never make it of a very brilliant shade, as the light shades are more tempting and dainty. In flavoring, the white fondant is flavored with vanilla, or almond; yellow, lemon; pink, wintergreen; green, peppermint; violet, rose; deep yellow, orange. Sometimes some of the spice flavorings are used, such as cinnamon and cloves.
Source: Virginia Duckson, 753 Webster Street, Dayton – The Dayton Herald – 14 Dec 1916
Mrs. Newman’s Raisin Creams Recipe
Make fondant by using 2 cups of granulated sugar, 1 cup of cold water and a pinch of cream of tartar. Dissolve thoroughly and boil until a soft ball is formed by testing in cold water. Keep inside of cooking vessel free from granules by occasionally wiping with a damp cloth. Remove vessel from fire and let stand until syrup is cool enough to insert finger. Beat hard until it turns white and thickens. Then pour it on marble slab or large steak plate and knead for 10 or 15 minutes. Flavor with any desired extract. Select well-shaped bunches of raisins, remove seeds and refill with fondant. This makes a beautiful as well as delicious centerpiece for Christmas candy dish.
Mrs. W. B. Newman, 98 Cottage Grove Avenue, Dayton – The Dayton Herald – 14 Dec 1916
Mrs. M’Cullough’s Chocolate Fudge Recipe
The candy I like to make best is chocolate fudge.
Place 2 cups of granulated sugar and 1/2 cup of milk over the fire. Stir until the sugar is dissolved. Then let cook for 5 minutes, stirring occasionally. Add 2 tablespoonfuls of cocoa and 1 tablespoon of butter and cook until, when tried in cold water, it will form a soft ball. Add 1/2 cup of nut meats broken into pieces and let stand until cooled a little. Add a teaspoonful of vanilla and beat until thick. Turn into a well buttered pan and when set score for cutting.
Mrs. F. M’Cullough, 218 Hayner Street, Dayton – The Dayton Herald – 14 Dec 1916
Mrs. Williams Delicious French Nougat Creamy Candy Recipe
Three cups granulated sugar, 1 cup white corn syrup, 1 1/4 cups of water. Boil till it spins a hair. Have ready the stiffly beaten whites of 3 eggs. Pour 1/2 of syrup into the beaten whites, beating constantly. Cook the remainder of syrup until very brittle when dropped in water, and add to the whites coarsely cut almonds. Then, when the gloss is just leaving the mixture, drop by the spoonful on oiled paper. Keep in a warm room or it will not be spongy. This recipe never fails if the directions are followed carefully.
Mrs. H. E. Williams, 423 North Williams Street, Dayton – The Dayton Herald – 14 Dec 1916
Miss Ewing’s Marshmallows Recipe
Take 2 cups granulated sugar, add 6 tablespoons water. Stir over a moderate fire until it boils. Then boil without stirring until a little dropped in cold water will form a soft ball. Have ready 2 tablespoons gelatine soaked in 6 tablespoons cold water about 10 minutes. Pour into the candy and stir and beat until thick. Flavor with vanilla or orange flavoring extract. Pour into a dish well powdered with pulverized sugar and spread to a thickness of 1 inch. Sprinkle with the powdered sugar and put in a cool place overnight. Then cut into squares with a knife that has been dipped into boiling water. Dip edges in the sugar and pack in boxes lined with wax paper.
To make an attractive assortment, marshmallows of different colors and flavors may be made as above by portioning out the candy into as many dishes as colors and flavors desired. To each portion add a little culinary color and flavor to suit; as, red with strawberry flavor, yellow with lemon, orange (or red and yellow mixed) with orange flavor, green with wintergreen, white with vanilla, etc. Then proceed with each portion as for plain marshmallows.
Candied cherries embedded into white marshmallows are very decorative to the assortment.
Ms. Tannreuther’s Chocolate Fudge
Three cups of light brown sugar, 1 cup of sweet milk, 1 tablespoon of butter, 4 teaspoons of cocoa, 1 teaspoon of vanilla. Let sugar, milk and butter come to a boil. Add cocoa, which has been dissolved in boiling water. Add vanilla. Stir and let boil till it forms a soft ball in cold water. Add cocoanut or nuts. Take from fire and stir until creamy. Pour into buttered pans, and when nearly cold cut into squares. This makes a very nice dish of Christmas candy.
Gertrude Tannreuther, 105 Holt Street, Dayton – The Dayton Herald – 14 Dec 1916