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Victorian Era Candy Making Recipes

During Victorian era, there was a specific method of making candies. Here are some of the Victorian candy recipes.

Peanut Candy Recipe


a) Take 1 cupful molasses
b) Take 2 cupfuls of sugar
c) Take 1 tablespoonful of vinegar
d) Take 1 tablespoonful of butter
e) Take 1 tablespoonful vanilla


a) The ingredients for the peanut candy were kept for boiling for around ten minutes. It was kept for a longer time for boiling if it was felt necessary to do so.

b) After the boiling process was over, these ingredients were poured over cupful of peanuts and then were kept for cooling.

c) After the mix was cool enough, it was ready to be served.


Santas Victorian Candy Canes


a) Take a candy thermometer
b) Take 2 cups of sugar
c) Take cup light corn syrup
d) Take cup of water

e) Take teaspoon of cream of tartar
f) Take teaspoon of peppermint extract
g) Take 1 teaspoon of red food coloring


a) Mix the sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed saucepan.

b) Stir until the sugar dissolves.

c) Place a candy thermometer in the mixture, and cook without stirring until the thermometer reaches 265 Fahrenheit.

d) Turn off the heat and add the peppermint extract.

e) Divide the mixture in half by carefully pouring part of it into another pan.

f) Add the red food coloring to one of the pans.

g) While waiting for the candy to cool, grease three cookie sheets to place the candies for cooling.

h) Butter your hands, and use a buttered spatula to cut off a portion of one of the clear taffy. Repeat the process with the red taffy.

i) Pull and fold the pieces repeatedly on the cookie sheet until they appear glossy. Then roll them into an 8-inch long coil.

j) Give the head of the cane a twist before setting it aside to cool on the greased cookie sheet.

Chocolate Caramels


a) Take 2 cupfuls of sugar
b) 1 cupful of milk
c) Take butter. Measure it such that the quantity of butter is not more than the shape of an egg.
d) Take 1 teaspoonful of vanilla.
e) 1/4 chocolate cake.


a) Take sugar, milk and butter and mix it. Add the chocolate to the mixture after it has been properly melted.

b) Cook the mix until it reaches such a temperature that when dropped into water, it can be formed into a soft ball.

c) After the mix reaches the adequate temperature, remove it from the stove and add vanilla to it.

d) Beat the mix until it becomes thick, smooth cream and then spread it on a buttered platter. Keep the mix until it cools down partially and then it can be cut into pieces.

Peppermint Rock Candy Recipe

a) 3 3/4 cups sugar
b)1 1/4 cup light corn syrup
c)1 cup water
d)1 pinch salt
e)Powdered sugar
f) 1 teaspoon peppermint oil and 1 teaspoon of green food coloring can be used as per choice.


1)Mix sugar, corn syrup, water and salt in a large, heavy saucepan. Cook these ingredients until the candy thermometer shows the temperature to be 300 degrees.

Another way of knowing that the mixture has reached the desirable temperature is by releasing a few drops of the mixture in cold water. The moment these drops separate into hard threads, the appropriate temperature has been attained.

2)Stir candy with a wooden spoon after the temperature reaches 270 degrees to help to avoid the scorching of the mixture.

3)Remove from heat and add peppermint oil and food coloring.

4)Then prepare a cookie sheet and sprinkle powdered sugar on it. Pour the mix onto the cookie sheet.

5)When the candy so spread on the cookie sheet begins to harden, break the candy into pieces. It is then ready to be served.

How to make Victorian Nectar Drop candy?

Late 1800’s machine ise used to make a batch of Victorian flavor of candy called Nectar. See the video.

see some other relevant information about food in Victorian times.

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