Page:The candy cook book (IA cu31924090146717).pdf/145

small pieces, and roll in confectioners' sugar. If candy is not to be eaten at once, wrap each piece in waxed paper.

Put butter in saucepan or iron kettle, and when melted add sugar, molasses, and water. Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep in shape when tried in cold water. Turn on a buttered marble slab or agate tray, and as mixture cools around sides fold toward center. When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces with large scissors or a sharp knife, and arrange on slightly buttered plates, or wrap in wax paper. A few drops oil of peppermint, clove, or cinnamon may be added during the stretching.

Put ingredients in saucepan or iron kettle, stir until butter melts and sugar dissolves, and boil