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French Cream Candy
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Add the flavoring as soon as it begins to cool. If not boiled enough to cream, return to heat for one or two minutes, being careful not to overcook. The candy is ready when a small spoonful rubbed against the side of a cake bowl becomes creamy and can be rolled into a ball between the fingers.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- four cupfuls of white sugar
- one cupful of water
Original Instructions
- 1
Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes.
- 2
If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan to the table.
- 3
Take out a small spoonful, and rub it against the side of a cake bowl; if it becomes creamy, and will roll into a ball between the fingers, pour the whole into the bowl.
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