SOFT-CHEWING CHOCOLATE BUTTER-SCOTCH.
Place in kettle
7 pounds dark brown sugar,
3 pounds glucose,
½ pound butter,
2 ounces nucoa butter,
2 ounces cocoa butter,
Water to dissolve same.
Cook and stir to a good, hard ball, not to a crack, but to a hard ball only; then set off and add ¼ pound of dark, bitter chocolate and stir until well melted; then pour on slab between iron bars; when cold cut in pieces one by three inches and wrap in wax paper.
These goods will not stick if not wrapped, but it is customary to always wrap butter-scotch.