l 2 cups of coffee A sugar,
l 1/3 a cup of glucose, (pure corn syrup),
l 2/3 a cup of water,
l 1 cup of molasses,
l 2 tablespoonfuls of butter,
l ¼ a teaspoonful of salt,
l 4 ounces of Baker's Premium Chocolate,
l 1 tablespoonful of vanilla extract, or
l 1 teaspoonful of essence of peppermint.
Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.
l 1/3 a cup of glucose, (pure corn syrup),
l 2/3 a cup of water,
l 1 cup of molasses,
l 2 tablespoonfuls of butter,
l ¼ a teaspoonful of salt,
l 4 ounces of Baker's Premium Chocolate,
l 1 tablespoonful of vanilla extract, or
l 1 teaspoonful of essence of peppermint.
Put all the ingredients, save the salt, chocolate and flavoring, over the fire; let boil rapidly to 260°F., or until brittle when tested in cold water. During the last of the cooking the candy must be stirred constantly. Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center; continue this until the candy is cold enough to pull; pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.
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