17-year-old Helena Muffly wrote exactly 100 years ago today:
Friday, March 7, 1913: Ruth and I went to a candy box social up at Smith’s School House tonight. We walked up but rode home with her cavalier.
Her middle-aged granddaughter’s comments 100 years later:
Whew, it must have been a 2 or 3 mile walk to Smith School. I think that the school was located out in the country near the intersection of Vincent Road and 8th Street Drive.
This was the third time that a box social has been mentioned in 1913. They must have been really popular back then. It sounds like the box social went well for Grandma’s sister Ruth. I wonder who got Grandma’s box of candy.
What kinds of candy did the Grandma and Ruth make? Here’s an old recipe for Honey Candy that I found in the December, 1912 issue of Ladies Home Journal.
One quart of honey, three heaping teaspoonfuls of butter, two tablespoonfuls of vinegar, half a teaspoonful of baking soda, and two teaspoonfuls of lemon extract. Put the honey, butter, and vinegar into a saucepan, and boil until the mixture will harden when dropped into cold water; then stir in the baking soda and the lemon extract. Pour into a buttered tin to cool. When half cold mark into squares and when cold break apart.
The candy turned out well, but has a different taste from the typical corn syrup-based hard candy of today. It is a rich buttery hard candy with concentrated honey undertones. It’s the perfect candy to satisfy my sweet tooth–without making me want to eat a second piece.
This mixture boils at a low temperature. Most of the time, I had it on the low setting on my stove to keep it from boiling over.
It takes a long time to get the boiling mixture to the hard crack stage (300 degrees). I boiled it for about 1 1/2 hours.
You may also enjoy these previous posts with old candy recipes:
Old-fashioned Sugar Taffy Recipe
Old Cocoa Fudge Recipe
1911 Chocolate Fudge Recipes
Old-fashioned Butterscotch Recipe
Old-fashioned Coffee Candy Recipe
Sour Cream Fudge
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