Page:The candy cook book (IA cu31924090146717).pdf/155

Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, and boil to 270° F., or until it is brittle when tried in cold water. Add butter and molasses, and cook to 280° F., or until it cracks in cold water, stirring to prevent burning. While stirring, move the spoon over every part of the bottom of the kettle. Be careful not to stir in just one spot, thus allowing the candy to burn on the other side of the saucepan. Remove from fire, add salt, flavor with oil of lemon, and drop from tip of spoon on oiled marble slab or tin sheet in wafers the size of a quarter of a dollar.

Put all the ingredients, except the flavoring, in a saucepan, stir until mixed, bring to boiling point, and boil until mixture is just stiff enough to keep its shape, when a little is dropped into cold water. If it can be lifted from the water and remain in a ball when shaped with the fingers, it is done. Remove from fire, add flavoring, pour into a buttered pan, and when cool shape into small balls, and roll in powdered sugar. The