Page:The candy cook book (IA cu31924090146717).pdf/151

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Pulled Candies
125

point, and boil without stirring to 310° F., or until it begins to discolor on edge of saucepan. Pour out on oiled marble slab or platter, cut off a small portion, color red, and keep in a warm place. Pull remaining candy as soon as it can be handled, flavoring with a few drops of oil of peppermint. Pull out into a long strip, and flatten it. Pull the red piece out to the same length, and lay on top. Pull quickly, holding over the stove, or in front of oven, into thin strips, and twist so the strip will be spiral. Keep rolling and twisting until cold, then cut with scissors, or break in short lengths.

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