Page:The candy cook book (IA cu31924090146717).pdf/146
until it forms a hard ball in cold water, or to 254° or 256° F. Pour gently on buttered marble slab or large tray. When cool enough to handle, pull until light colored. If using the hook, twist each time as it falls from the hook. Use flour on the hands if candy sticks. Roll, cut in pieces, and wrap in wax paper.
Follow directions for Molasses Kisses, cooking to 256° F. Pull as long a time as possible, then cut in bars, and wrap in wax paper.
- ½ cup molasses
- 1½ cups sugar
- ½ cup water
- 1½ tablespoons vinegar
- ¼ teaspoon cream of tartar
- 4 tablespoons butter
- ⅛ teaspoon soda
Put molasses, sugar, water, and vinegar in saucepan or iron kettle, stir until it boils, and add cream of tartar. Boil until mixture becomes brittle when tried in cold water, or to 256° F. Stir constantly during last part of cooking. When nearly done, add butter and soda. Pour on buttered marble slab or agate tray, and when cool pull until light colored. While pulling, flavor with one teaspoon vanilla, or half a teaspoon of lemon extract, or a few drops oil of peppermint