Page:The candy cook book (IA cu31924090146717).pdf/157

Put water and horehound, which may be procured of a druggist in one-ounce packages, in a saucepan and simmer half an hour. Strain through double cheesecloth; there should be half a cup of liquid. To liquid add sugar and corn syrup, and stir until mixture boils. Wash down crystals from sides of saucepan with a butter brush dipped in cold water, and boil to 295° F., or until it is very brittle when tried in cold water. Remove at once from the fire, and pour into buttered pan one fourth inch thick, or pour between candy bars.

As soon as it cools a little, loosen it from the pan, and mark in small squares. Go over the marks with a knife until candy is cold, then break with the hands.

Pack in air-tight jar, and keep in a cool place, or wrap in wax paper.

Put two cups of sugar and half a cup of water in saucepan, stir until dissolved, bring to boiling point, put in the blanched almonds, and stir and boil to 300° F., or until there is a cracking sound, and candy begins to discolor.