- 2 tbsp. gelatine (½ pkg.)
- ½ c. cold water
- 2 ⅓ c. sugar
- ¾ c. cold water
- Green coloring—peppermint
- Red coloring—winter-green
Soak gelatine in ½ c. cold water 10 minutes. Cook sugar and ¾ c. water to brittle stage or about 270°F. Add gelatine to syrup and stir until well dissolved. Color half green and flavor with peppermint. Color half red and flavor with wintergreen. Pour into shallow pans to depth of ¼ inch. When set cut into squares with hot knife. Roll in powdered sugar.
- 1 c. sugar
- ¼ c. water
- ½ tsp. cinnamon
- ⅛ tsp. cream of tartar
- ½ tsp. vanilla
- 1 ½ c. nut meats—walnuts best
Boil sugar, water, cream of tartar and cinnamon until it has reached the firm ball stage. It will just spin a thread when tested with a spoon. Cool slightly, add vanilla and nut meats and beat until it sugars and the nuts break apart.
- ½ c. boiling water
- 1 c. sugar
- ⅓ tsps. cream of tartar
Put ingredients in smooth sauce pan and stir until it begins to boil. Boil slowly until the syrup begins to discolor which is 310°F. Remove sauce pan from fire, place in pan of cold water to stop
