Page:The candy cook book (IA cu31924090146717).pdf/149

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Pulled Candies
123

oven. Lay the large piece of pulled taffy on the slab; on the upper side lay two or three parallel strips of red taffy; turn the piece over and lay two or three red strips on that side. Pull out until one and one half inches wide and three fourths inch thick. Cut in pieces with scissors, and wrap in wax paper.

Vinegar Candy
  • 2 tablespoons butter
  • 2 cups sugar
  • ½ cup vinegar

Put butter in iron kettle or saucepan; when melted, add sugar and vinegar. Stir until sugar is dissolved, wash down crystals from sides of saucepan with butter brush dipped in cold water; boil to 256° F., or until mixture will become brittle when tried in cold water. Turn on buttered platter or marble slab. When cool, pull until very white, and cut in small pieces with scissors or a sharp knife.

After Dinner Mints
  • 2 cups sugar
  • ⅔ cup boiling water
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vinegar
  • Few drops oil of peppermint

Put sugar, water, cream of tartar, and vinegar in a saucepan, and mix ingredients thoroughly. Bring to the boiling point, and boil without stirring to 265° F., or until mixture will become brittle

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