Apple Sugar (1902) ★★★★★

Note: hard crack stage is usually for making things such as brittle and lollipops and equates to 300-310ºF (149-154ºC).

Original Recipe:
APPLE SUGAR. (Germany.)
Boil 1 pint of the juice of cooked apples, or as much cider with 2 pounds of sugar, until it cracks when dropped in cold water. Take out in spoonfuls, twist into sticks, dust with sugar as above, for use.

The Verdict:
Mr. Man REALLY likes these. They have only the faintest apple taste - the taste actually reminds me more of horehound. I love that just three ingredients can make a fun candy like this! It took me a few tries to get the technique right; you really have to find the balance between the candy being too hot and too cold. Also, newsflash: 2 pounds is a LOT of sugar...Subsequently this makes a butt-ton of candy. Like, waaay too much. If you make this, please scale down the recipe. It was pretty much impossible to twist all the candy into sticks before it hardened too much. I think this would be really fun to make with Little Y once she's older. Playing with the candy is really fun. Five stars for this one!

Modernized Recipe:
(Adapted from With a Saucepan over the Sea)

2 cups APPLE CIDER
2 lbs SUGAR
POWDERED SUGAR

1. In a medium pot, boil the apple cider with the sugar over medium heat until it cracks when dropped in cold water. This took a little over an hour for me. Be careful not to burn the sugar by heating it too hot. In the end stages, stirring is essential.
2. Set out a plate or cookie sheet with powdered sugar for dusting. When the candy has cooled enough that you can touch it, but is not too hard that you can't shape it, drop spoonfuls into the powdered sugar. Roll into sticks and twist. When you twist there should be some resistance, otherwise it will break. Coat with powdered sugar and set aside to cool and harden.


Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.

30 comments:

  1. I just saw this on RecipeNewZ. What an original recipe. Maybe not very new if it's been around 1902, but to me it is very new. Certainly something to try. Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks for reading! :)
      We tend to "forget" a lot of our culinary history, so I think a lot of people might be surprised at the kinds of recipes you can find in old cookbooks.

      Delete
  2. Gorgeous photo and very cool recipe!

    ReplyDelete
  3. This sounds pretty delicious! I'm looking forward to trying it soon, although I think tonight will be your mac and cheese recipe=)

    ReplyDelete
  4. what a neat idea, I'll be giving this a try once the weather cools off a bit.

    ReplyDelete
  5. I love this! I enjoy finding recipes from years past that are once again shared with this generation.

    ReplyDelete
  6. I can't decide what I love more, this recipe or the entire concept of your site. Lets just go with both. Hope ya don't mind but I just had to share this apple sugar recipe on my blog- http://www.at-altitude.com/35-amazing-apple-recipes/

    ReplyDelete
  7. I'm curious to try this but agree that a full 2 lbs of sugar's worth might be more than I want to tackle. But there's the whole chemistry thing with candy-making, right? And I'm not so good with chemistry ... so if I simply cut the recipe in half, will it still work or do something weird, like become a soupy mess or a hockey puck instead of fun, twisty candy? Anyone know?

    ReplyDelete
    Replies
    1. cutting recipes in half works, so go with it, cut it in fourths works also...just remember the crack in water stage...that is the secret.

      Delete
  8. Hi there - I want to try this for some Christmas gifts (you know the ones - to the folks you feel you need to offer something but spending cash you don't really have isn't on the agenda)... anyway if any of you try this and photograph the 'crack in the water stage' - could you please let me see that photo? Having never tried any candy recipe I feel like I am in a little bit of a fog over this...
    Thanks so much for the recipe. Your photo is beautiful!
    kim

    ReplyDelete
    Replies
    1. Thank you!
      Hard crack stage should look something like this: http://www.thegourmandandthepeasant.com/wp-content/uploads/2011/08/hard_crack.jpg, but darker, of course, with the apple cider. Don't worry, you'll know when it's right. I'm not great at candy making either, but I was able to make these! Just make sure you don't burn them :)

      Delete
  9. Great post. With lovely recipe. Thanks for sharing.

    ReplyDelete
  10. Hi! Just curious, what is the source (cookbook and author) for this recipe?

    ReplyDelete
  11. Hmmm... I LOVE cinnamon, so I think I will try adding some cinnamon oil. Hope it works! :)

    ReplyDelete
  12. hi i was wondering if i could substitute anything for the apple cider

    ReplyDelete
  13. Really refreshing and healthy,.
    It's too good,
    smoothies de frutas

    ReplyDelete
  14. This candy is really brittle and tastes like Caramel without being creamy. Overall really good candy!

    ReplyDelete
  15. Great web site you have here.. It’s difficult to find high quality writing like yours nowadays. I honestly appreciate people like you! Take care!! 일본야동

    Click this link
    한국야동

    ReplyDelete
  16. I’m impressed, I have to admit. Rarely do I encounter a blog that’s both educative and interesting 한국야동닷컴

    Click this link
    국산야동

    ReplyDelete
  17. I am often to blogging and i really appreciate your content. The article has really peaks my interest. 스포츠토토

    ReplyDelete
  18. Awesome and entertaining article. I like to write a little comment to support you. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts.
    카지노사이트

    ReplyDelete
  19. I haven’t any word to appreciate this post…..Really i am impressed from this post….the person who create this post it was a great human..thanks for shared this with us 카지노

    ReplyDelete
  20. Thanks for picking out the time to discuss this, I feel great about it and love studying more on this topic. It is extremely helpful for me. Thanks for such a valuable help again. 토토

    ReplyDelete
  21. Maximize your productivity with premium tractor attachments for sale throughout the USA. Tractor attachments for sale USA

    ReplyDelete
  22. The cornerstone of contemporary web development lies in crafting responsive designs that seamlessly adapt to various devices. Prioritizing user-centric experiences, developers focus on intuitive interfaces and smooth navigation to enhance user engagement across platforms subscription based design services in USA

    ReplyDelete
  23. Web accessibility has become an increasingly important consideration in web development, as businesses and organizations strive to make their digital experiences inclusive and accessible to all users, including those with disabilities. From semantic HTML markup and keyboard navigation to ARIA roles and landmarks, developers are implementing best practices to ensure that websites and applications are perceivable, operable, and understandable for users of all abilities. The adoption of accessibility standards such as WCAG (Web Content Accessibility Guidelines) has become a key priority for web development teams, driving the creation of more inclusive and user-friendly digital experiences concord web design

    ReplyDelete