Page:The candy cook book (IA cu31924090146717).pdf/148
Put brown sugar, corn syrup, butter, and water in saucepan or iron kettle, and boil, stirring occasionally, to 256° F., or until ic forms a hard ball when tried in cold water. Add salt and glycerine, pour on greased marble slab or agate tray, and when cool enough to handle, pull until light colored. Add vanilla while pulling. Pull out in round sticks the size of kisses, cut in small pieces with scissors, and wrap in waxed paper.
- 1 cup sugar
- ½ tablespoon cornstarch
- ⅔ cup corn syrup
- 1 tablespoon butter
- ½ cup water
- ½ teaspoon salt
- Flavoring
Mix sugar and cornstarch, put m saucepan, add corn syrup, butter, and water. Stir until boiling point is reached, and boil to 256° F., or until it forms a firm ball when tried in cold water. Add salt, pour on greased slab or agate tray, and when cool enough to handle, pull until light colored. Divide in separate portions, and color and flavor each portion as desired, while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow, or orange color paste.
To make red striped kisses have one portion of candy colored bright red and kept warm near the