• 2 lbs. Powdered Sugar
  • 1/2 pint water
  • Pinch Cream of Tartar
  • Flavouring Essence


Put the sugar into a lined saucepan with just enough water to dissolve. Cover and boil briskly, without stirring. When it begins to thicken (which will be soon), add as much cream of tarter as may be heaped on a silver threepenny piece. Do not stir, but watch that it does not burn. Try often and speedily by dipping in a small round stick and testing it in cold water. When it breaks short and crisp, pour it out on a buttered shallow pan or ashet, and sprinkle over it the flavouring vanilla, peppermint, ginger or other essence. When cool enough to handle, work until white. Cut with scissors into flat sticks, When hard, placce in glass jar and keep a week or ten days when it will become creamy and delicious.

Print this recipe

Submitted 6/13/05.
Source: Recipes from Scotland, F. Marian McNeill
Submitted By: Jean Trenholm
Creamy Candy