Page:The candy cook book (IA cu31924090146717).pdf/144

solved. Boil until mixture becomes brittle when tried in cold water, or to 256° F. During the last part of the cooking candy should be stirred constantly. Add vinegar just before taking from fire. Pour on buttered marble slab or agate tray, and when cool enough to handle, pull until porous and light colored, using tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces, using large scissors or a sharp knife. Wrap in wax paper.

Put molasses and sugar in saucepan or iron kettle. Stir until dissolved, and boil without stirring over a moderate fire, brushing inside edge of saucepan with butter to prevent boiling over. Cook to 256° F., or until mixture spins fine threads when dripped slowly from tip of spoon. Put three tablespoons of candy into a buttered dish, and keep in a warm place for coloring. Add soda to remaining candy, stir, and turn into buttered pan or on to buttered slab. When cool enough to handle, pull as quickly and as long as possible. When very light, lay upon it the unpulled candy, and pull out together in one long strip. Cut in