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Essentials for Making Candy:

Skuse's Complete Confectioner icon
(1890)

Paderno World Cuisine 4786725 Chocolate Mold Candy Cup

Wilton W1521 Truffles 12 Cavity Candy Mold

Wilton Candy Thermometer

 

Baby Cream Candy

The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Two and a half cups of sugar, half cup of cream, half cup of water, one tsp. vanilla, one cup of nuts, fourth tsp. cream of tartar. Put water with sugar and boil until clear, then add cream slowly so candy will not stop boiling. Boil until brittle in cold water. Pour out on buttered platter, put vanilla and nuts on top, let cool, pull. Pull until white and firm. Cut in pieces. Standing a week in an air-tight receptacle makes it ideally creamy.

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