PEPPERMINT STICKS.
Dark brown with light stripes.
8 lbs. Brown Sugar.
2 lbs. Glucose.
3 pints Water.
Peppermint Flavoring.
Process.—Bring the sugar, glucose and water to the degree of crack in the usual way; pour the batch on the slab; work in the flavors; cut off a piece about 1½ pounds from the boil and pull it over hook until light and satiny, then roll the pulled sugar out into a long stick, cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart, then roll the boil into shape, bring down one end to a point; pull out into convenient lengths, twisting them so that the stripes form a pretty spiral round the stick.
N.B.—For the stripes in this case, white sugar is often used and looks much better, but to do so two pans are necessary, one may be a small saucepan to boil two pounds. The white sugar is boiled separately in the ordinary way, otherwise, process, would be exactly as described.