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CHAPTER VII

PULLED CANDIES

Candies that are to be pulled need to be boiled to 254° F. or up to 260° F. When removed from the fire they should be of the consistency required for the finished candy. A bit of paraffin keeps the candy from sticking to the teeth when being chewed, but it is not digestible, and its use in manufactured candies is forbidden in several States.

Molasses candies need to be stirred during the last part of the cooking to prevent burning.

A candy hook attached to the wall is convenient when much candy is to be pulled.

If, while being pulled, candy sticks to the hands, they may be rubbed with flour.

Molasses Candy
  • 3 tablespoons butter
  • 2 cups Porto Rico molasses
  • ⅔ cup sugar
  • 1 tablespoon vinegar

Melt butter in saucepan or iron kettle, add molasses and sugar, and stir until sugar is dis-

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