please help me I need a recipe to make chicken bone candy or chick on stick candy it is like a butterfinger but no chocolate…it was first made in the late 1800’s or early 1900’s can anyone help me? I need it so that I can make it for a 4th grade history class on pioneer life and candy from the 1800’s and early 1900’s…thanks
Its not what you were looking for but it is an old Recipe from the 1800’s. You may
need to experiment a little with this one depending on the weather in you area.
Butterscotch Candy
Ingredients:
3 pounds sugar
1-1/4 pints water
1 tablespoon cream of tartar
1 cup cider vinegar
1/2 pint molasses
8 ounces butter (unsalted)
Place all ingredients (except vinegar, cream of tartar and butter) in a large, heavy saucepan. Bring to medium ball stage, stirring constantly. Add cream of tartar which was dissolved in 1 cup cider vinegar and the butter. Continue stirring constantly. Boil to a light snap.
Wow…thanks so much. If you have any other good “pioneer candy” recipes let me know…thanks again
I found these two descriptions of Chicken Bones (Chick-O-Stick) candies.
“Chick-o-Sticks are a honeycombed candy filled with peanut butter and rolled in toasted coconut. It was originally introduced as the Chicken Bones.”
“Chicken Bones feature peanut butter centers in smooth molasses jackets, rolled in coconut for a crunch.”
I remember eating them as a child. A few years ago I made Seafoam candy. It is also a honeycombed candy, just a different flavor. It just struck me that you could probably use a Seafoam candy recipe (easily found on Google) and substitute the peanut butter, molasses and coconut into the recipe to come up with something very near a Chicken Bone (Chick-O-Stick) candy recipe.
MOLASSES SEAFOAM CANDY
2 cups sugar
1/2 cup unsulphured molasses
1/2 cup water
2 egg whites
1 tsp. vanilla extract
1 cup chopped nuts**
Combine sugar, molasses and water in a sauce pan. Place over medium heat and stir until sugar is dissolved. Boil without stirring until temperature on candy thermometer reaches 250 degrees, or when a small amount dropped in cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Add syrup in a steady stream, beating constantly. When mixture is stiff, fold in vanilla and nuts. Drop by tablespoons onto waxed paper.
Makes 1 pound.
Source: Lakeland Ledger newspaper, Dec 28, 1961
**If you substituted finely chopped peanuts (almost to a dust) and chopped fine,toasted coconut for the chopped nuts, you would probably have something very close to Chicken Bones / Chick-O-Stick candy.