Ice Cream Candy

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 cups sugar.
  • ¼ teaspoon cream of tartar.
  • ½ cup boiling water.
  • ½ tablespoon vinegar.


Boil ingredients together without stirring, until, when tried in cold water, mixture will become brittle. Turn on a well battered platter to cool. As edges cool, fold towards centre. As soon as it can be handled, pull until white and glossy. While pulling, flavor as desired, using vanilla, orange extract, coffee extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.