With Halloween around the corner (by which I mean on the other side of the weekend), it seemed like a good time to revisit a sweet topic on the blog:
In the days before brightly colored bags of candy in store aisles, candy-making was a home activity. It took a set of tools, a set of skills, and, based on my own limited experience, a great deal of patience. And, since I’m certainly no expert, we’re revisiting an authority on many things in the late 19th/early 20th century, Sarah Tyson Rorer (see previous posts about her here and here).
Also, because it’s too fun not to share, here’s a bonus recipe from The Tiny Book on Candies (1907):
Special Collections has close to 50 books in the culinary collection that are devoted to the topic of candy and confections. Beyond that, we have hundreds of recipe books and other materials that touch on the subject to vary degrees. So, whatever you sweet-tooth, we probably have something to satisfy it for this Halloween and every other time of year.