Daisy Cream Candy

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 lbs. sugar
  • 6 oz. butter
  • 1 pint water
  • ½ tablespoon vanilla


Mix in sugar and water, add butter and boil without stirring until it reaches 262 degrees Fahrenheit, that is the hard ball stage, which becomes brittle. Pour quickly on ice cold buttered slab. Flavor, when slightly cooled, and pull until white, glossy and porous. Mark into squares. Will be soft and creamy next day.

Another recipe: 2 cups sugar, 2 tablespoons butter, cups vinegar. Proceed as in the recipe. Any flavoring may be added by pouring a few drops over the mixture in the pan while cooling.