Simple, Custard and pudding cups, only put them into ice-cream cones instead... also brownies, and mix and match them... it is all about 2 or more tastes layered in the same cone.
Christmas Candy Recipes
These vintage Christmas candy recipes are taken from Mom's old recipe scrapbooks, circa 1929.
Christmas Candy Bars
Two cups sugar (granulated), 1 tablespoon vinegar, 1 cup lukewarm water, 1 lump of butter size of a walnut. Boil evenly, do not stir.
When syrup is brittle (when a drop is put in cold water), pour into a pan arranged in the following way:
Divide pan into sections with strips of stiff, greased cardboard. In one section put a thick layer of peanuts; in another coconut; in another puffed wheat; and in another a combination of seedless raisins, almonds, and candied cherries. Then, pour in the taffy, making sufficient to cover each to the depth of 3/4 inch. When cool, pull out the cardboard.
Any favourite taffy recipe may be substituted for the above recipe. --P. Panicky
Holiday French Dainties
The old-time joy of making the Christmas candies at home has never lost its charm. Here is a recipe now favoured by families who delight in having something different:
4 level tablespoonfuls Knox® Sparkling Gelatine, 1-1/2 cups boiling water, 4 cups granulated sugar, 1 cup cold water. Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes.
Divide into two equal parts. When somewhat cooled add to one part one teaspoonful extract of cinnamon. To the other part add one-half teaspoonful extract of cloves.
Pour into shallow tins that have been dipped in cold water. Let stand overnight; turn out; cut into squares, roll in fine granulated or powdered sugar; let stand to crystallize.
Any colouring desired might be added and any preferred flavouring extract used. Vary by using different flavours, such as lemon, orange, peppermint, wintergreen, etc., and different colours, and adding chopped nuts, dates, or figs. Delicious.
Two cups sugar, 2/3 cup milk, put into a saucepan, and cook over a moderate fire until a little dropped into cold water will form a soft ball. Remove from fire, add 2 tablespoons butter, cool, and add 1 teaspoon vanilla, 1/2 cup shredded coconut, and 1/2 cup chopped walnuts. Beat all together until the mixture begins to thicken, then spread upon buttered tin to thicknesses of 1/2 inch. --Fruits and Candies
This recipe is taken from the book “Lee’s Priceless Recipes: A Valuable Collection of Tried Formulas and Simple Methods, Etc.” by Dr. N. T. Oliver, published by Laird & Lee, Chicago, circa 1895.
Take 2 cupfuls of granulated sugar, add to it 1/2 cupful milk; set upon the stove and bring slowly to a boil and boil for 5 minutes; take off the fire and set in a pan of cold water; stir rapidly until it creams; cool; shape into balls with the hands and place nuts on top of some of the creams, or it can be arranged in layers and figs or dates placed between; then cut into squares.
Fine chocolate creams can be made of this mixture by dipping the balls into melted chocolate, leaving until cold upon buttered white paper.