Cream Candy Recipe

Cream candy is made by boiling two cupfuls of granulated sugar, without

stirring, with three-fourths cupful water, two tablespoonfuls vinegar

and a teaspoonful of butter until brittle when dropped in cold water.

Pour on to a buttered pan, but do not scrape the sugared edge of the

kettle, and pull as soon as cool. If a little care is exercised in

handling at first, it will not stick to the fingers. The butter or flour

sometimes put on the hands to prevent this only spoils the candy. When

pulled perfectly white, cut with scissors into small cubes. The longer

this stands, the more delicious it becomes, and if flavored with a few

drops of essence of peppermint when first put on (so it can be well

stirred through) and then put away when done in a glass jar for a couple

of weeks, it will make delicate "after-dinner mint."

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