A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Boil over a slow fire until it hardens when dropped in cold water
Pour thinly into tins well buttered, and mark into inch squares before it cools
Modern guidance to help you succeed with this vintage recipe
This recipe relies on precise sugar chemistry to reach the hard crack stage (300-310°F), where water content drops below 2% and sugar molecules form a rigid, glassy structure. The molasses provides invert sugars that prevent crystallization, while the butter's milk solids add flavor and its fat content creates a smoother mouthfeel. The slow boil allows for even heat distribution and controlled caramelization, developing complex flavors without burning.
This candy stores exceptionally well and actually improves in flavor after 24 hours as the flavors meld. Make up to 2 weeks ahead and store in an airtight container with parchment paper between layers.
Store in an airtight container at room temperature for up to 3 weeks, with pieces separated by parchment or wax paper to prevent sticking. Avoid refrigeration, as humidity will make the candy sticky. In humid climates, add a food-safe silica gel packet to the container to maintain crispness.
AI-generated tips from Chef Cecil's culinary database
This candy stores exceptionally well and actually improves in flavor after 24 hours as the flavors meld. Make up to 2 weeks ahead and store in an airtight container with parchment paper between layers.
Store in an airtight container at room temperature for up to 3 weeks, with pieces separated by parchment or wax paper to prevent sticking. Avoid refrigeration, as humidity will make the candy sticky. In humid climates, add a food-safe silica gel packet to the container to maintain crispness.
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