West Virginia Centennial Cook Book, Supplement · 1964
Candy Pudding
From Mrs. John Scott Albright, of Montgomery, Alabama.
- CourseCandies
- Ingredients12
- Steps7
Ingredients Tick as you go
Candy
Fruit and nuts
Also needed
Method
Tap a step to mark it done.
Step 1: Mix the candy ingredients and set over a slow fire for a short while.
Step 2: Raise the heat and cook quickly until a drop forms a brittle ball in cold water.
Step 3: Pour onto a cookie sheet and let cool.
Step 4: Pull the candy until light.
Step 5: Work in the coconut, raisins, almonds, figs and pecans.
Step 6: Roll into oblong rolls and roll them in cinnamon.
Step 7: Wrap in a damp cloth and slice when set.
From the cook
Keeps for a long time.
What we changed or couldn’t read (3)
- The pecan line is split and garbled in the source ("1/2 Lb. chopped / 1/2 pecans"); read as ½ lb. chopped pecans.
- "Lump of soda" gives no amount; a pinch of baking soda is the usual reading.
- A brittle ball in cold water is the hard-crack stage, about 300°F on a candy thermometer.