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Buttermilk Candy
Boil together 2 cups sugar, 1 cup buttermilk, and butter size of a walnut until it forms a soft ball in water. Remove from the fire and beat until creamy. Pour into buttered pans and cut in squares when cool. --The Farmer's Advocate, circa 1915

Candied Orange Peel
Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water to cover, and cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

Children's Raisin Candy
One cup powdered sugar, 2 tablespoons cocoa, 2 tablespoons melted butter, and enough boiling water to mix stiff. Flavour with 1/2 teaspoon vanilla. Take a little of the mixture on the end of a teaspoon and form into a ball, taking 2 raisins to each ball, and press together until nearly flat. If white candy is preferred leave out cocoa. --Fruits and Candies, circa 1920s

Candy Kisses
Two cupfuls powdered sugar, the whites of 3 eggs, 2 cupfuls coconut, 2 teaspoonfuls baking powder; mix all together; drop upon buttered paper and bake until slightly brown in a brisk oven. --Lee's Priceless Recipes, 1895

Panocha
Two pounds of brown sugar, two-thirds cup of milk, butter size of a walnut. Boil about twenty minutes, then take off stove and beat and add one-half pound chopped walnuts.

Wenham Wopsies
Did you know that brothers Will Keith Kellog and Dr. John Harvey Kellog invented cornflakes in Battle Creek, Michigan back in 1894?

Whites of 2 eggs beaten stiff, 2-1/2 cups corn flakes, 1/2 cup coconut, 1 scant cup of sugar and a little vanilla. Mix well and bake on heated tins in moderate oven. --Fruits and Candies, circa 1920s

Penuchle Favourite
Three cups brown sugar, 1 cup cream, 1 teaspoon butter. Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered plates and cut in squares when it is hard. --The Farmer's Advocate, circa 1915


Homemade Candy Recipes
These old fashioned candy making recipes are taken from "The Times Cook Book, No. 2" published by the Times-Mirror Co., Los Angeles, in 1905.

Many Californian women proudly submitted their favorite candy making recipes to the Times in hopes of winning the newspaper's Prize Recipe Contests.

Honey Candy Recipe
This simple recipe for honey candy must have been a prize winner. The candy is sooooo good!

One pint of white sugar, water sufficient to dissolve it, and 4 tablespoons honey. Boil till brittle; pull white when cooling.

Cream Candy Recipe, or Panocha
This easy recipe for cream candy makes a delicious, old-time panocha candy.

One cup of coarsely chopped walnuts, 2 cups of light-brown sugar, 1 cup of pulverized sugar, 1 cup of sweet milk, 1 tablespoonful butter. Cook until it will form a little ball by testing it in a shallow dish of water, then remove from fire, and add the walnuts, and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy. --Hazel Rooklidge


Patience Candy Recipe
This homemade candy recipe is taken from Grandma McIlmoyle's old handwritten recipe book, circa 1912.

Grandma frequently exchanged recipes with her friends and family, and she recorded them in small notebooks, or scribblers, as they were called. You will love this old-time pecan candy recipe. It was sometimes called patience candy because making it requires constant stirring and thorough beating -- patience.

3 cups granulated sugar, 2 cups milk, pecans, and butter. Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar.] Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Use about 1/4 pound of butter and as many pecans as desired. Be sure to cook over slow fire.