In early America, the making of sweetmeats and confections were special occasions. Taffy pulls were entertaining and gave the young opportunities to socialize. Sweets were not everyday fare, and were best shared with family and friends.
Emigrants brought favorite recipes with them to the New World. Pioneers who couldn't buy sugar, which was rare and precious, learned to make confections with honey, maple syrup, or sorghum molasses. Families looked forward to gathering flowers to crystallize the herbs to flavor their favorite hard candies.
The 67 recipes in this book are accompanied by tips on making candy, dipping chocolate and pulling taffy. The hard part is deciding which to try first: Nut Brittle, Truffles, Fudge or Toffee, Pralines, Divinity or Cherry Cordials. Of course, Lollipops, Caramel Corn and Candied Fruit Peel are a little different, and always good.
Booklet, c1986, 32 p. : ill. ; 14 cm.
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