Page:The candy cook book (IA cu31924090146717).pdf/147

or wintergreen. Cut in pieces with scissors, and wrap in wax paper.

Melt butter in saucepan, add sugar, corn syrup, and water, stir until sugar is dissolved, bring to boiling point, and boil without stirring to 260° F., or until it forms a hard ball when tried in cold water. Pour on a marble slab or white agate tray which has been slightly moistened by being wiped over with a piece of damp cheesecloth. Fold edges over into the center before they have time to get hard; by doing this the candy will be kept soft, but in doing it the candy must be disturbed as little as possible, as any tendency toward stirring it may cause it to sugar, and then it cannot be pulled. As soon as candy is cool enough to handle, knead it until firm, add flavor, then pull it over a hook until it is white. Cut with scissors into bars, and wrap in waxed paper.