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Candy Making in 1936

By: Jackie Beem
Submitted: 2007-01-17 16:17:56
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While flipping through an old Cookbook of my mothers, I found it interesting to view the terms used in the candy recipes in the book.

Instructions like 'Just before removing from fire', 'put marshmallows on the end of a hatpin', 'let dry on paraffin paper', and 'turn into a towel that has been wrung dry in cold water' made me think how technology has changed our lives in all areas, even candy making.

I guess one change is that few make their own candy anymore. It is too easy to pick up anything you need at a candy store located in the many malls today, or at the local grocery. And with our fast paced world we don't really have the time that it takes to make candy.

Constant references to 'the fire' brought to mind a picture of a woman in her kitchen with the windows open for ventilation, with her flower sack print apron on stirring a pot over an open flame of a wood burning stove. She was happy, humming to herself as she made a special treat for her family.

Since hats for women are not as popular as they once were I doubt many today would even know what a hatpin looks like much less picture using it to aid in their candy making process.

There was however references to items still used today, like wax paper, sauce pan and fondant. A lot of the recipes are still popular candies today. There were several fudge recipes, recipes for taffy and pralines, coconut candy, different mints and popcorn balls.

Perhaps we should heed the advice that was offered in the book some 70 years ago. This advice was that home-made candies are purer and more healthful than store bought candies because they contain no glucose or other harmful ingredients. They did, however, caution that one should limit the amount of even home-made sweets as large amounts of sugar are harmful when eaten regularly.

The whole book was toned around healthful eating. At the beginning of the book was a food classification chart. It listed foods rich in fats, foods rich in starch, food rich in protein, rich in sugar, rich in organic acids and mineral substances and high vitality foods.

In an increasingly rising population of obese people and rising rate of diabetes, perhaps we should go back to some of the old timer's ways, cook more of our own healthful type meals, make our own homemade candy and limit how much of it we eat on a regular basis.

For a history of candy and some free candy recipes visit: Country Candy Delights

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