TAFFIES.
Vanilla.
Place in a clean copper kettle
6 pounds sugar,
4 pounds glucose,
2 oz. nucoa butter.
½ pound butter,
Water enough to dissolve batch.
Cook over a brisk fire to 260° by a thermometer, then pour it off on the slab, fold up the edges; when partly cold form in a lump and knead till it becomes firm, then place it on the hook and pull until it becomes good and white; flavor with extract of vanilla while pulling; when through, place it on the slab or table and form it in shape to fit the pans, or cut in bars to suit.
MOLASSES TAFFY.
Same as vanilla, only add 1 quart of good New Orleans molasses and ½ pound of butter; stir good while cooking; finish as all other taffies.
OLD STYLE MOLASSES TAFFY.
1 gallon molasses,
½ pound of butter, nothing more.
Stir and cook to 255°; finish as other taffies.
STRAWBERRY TAFFY.
Proceed as with vanilla, only color a light red when on the slab and flavor strawberry.
ROSE TAFFY.
Same as vanilla, only color light pink on the slab and flavor rose.
CHOCOLATE TAFFY.
Same as vanilla, only when it is poured on the slab knead in ¼ pound of chocolate.
PEPPERMINT TAFFY.
Same as vanilla, but when poured on the slab just before you pull the batch, cut off about two pounds and color it red, then pull the balance and flavor peppermint; when done, form it on the slab in a flat piece say about eight by twelve inches; then take the red piece and make about three or four strips with it, place it on top the length of the white batch, pull it out as long as possible, cut up in lengths of pan and place them in it side by side until pans are full.
SPONGE TAFFY.
5 pounds glucose,
3 pounds sugar,
4 oz. nucoa butter,
5 oz. butter,
½ oz. cocoa butter,
Water enough to dissolve the batch.
Cook to 270° or 280°; pour on slab; while pulling on hook pour on ½ pint of cream, a little at a time until it is all gone, then flavor with vanilla; place on a slab, pull it in strips about four inches wide, cut in bars and wrap. This is a delicious taffy and can be made any flavor.
WINTERGREEN TAFFY.
Same as vanilla, only color very light pink when on the slab and flavor wintergreen while pulling.
LEMON TAFFY.
Same as vanilla, only color yellow while on the slab and flavor with oil of lemon while pulling.
BOSTON CHEWING TAFFY.
10 pounds sugar,
6 pounds glucose,
¼ pound Nucoa butter,
½ pound butter,
1 gallon cream.
Dissolve 6 oz. gelatin in a pint of cream before you start to cook the batch; cook to 252°; pour on slab; when cold pull on hook and place it in a box or pail lined with heavy oiled paper; when cold turn out, tear off the paper, leave in one lump, and break up as you sell it in the store.
FIG TAFFY.
Cut up 5 pounds figs, say about four pieces to each fig, and set them one side; now put in your kettle
4 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Set kettle on fire, cook to 270°; then take out the thermometer and add the figs; stir them in good for about one minute only; pour off quickly on the slab and spread out to about one-half inch in thickness; when cool cut in bars to suit.
PEANUT TAFFY.
Stir while cooking. Place 4 pounds sugar and 3 pounds glucose in a clean copper kettle and add water enough to dissolve the batch; cook over a good, hot fire; cover the kettle and let it come to a good, hard boil, then take off the cover and add peanuts to suit, and cook until the peanuts pop and start to smoke and smell good, then pour on a greased slab; spread out smooth with a rolling-pin; just before the batch gets cold cut in bars or in size of the pan you expect to put it in. Bars are the neatest and are the easiest handled when selling.
COCOANUT TAFFY.
4 pounds sugar,
3 pounds glucose.
Place them in a clean copper kettle and add water enough to dissolve the batch; place on the fire and cook to 260°; then take out the thermometer and add 2 or 2½ pounds of sliced cocoanut and stir till the cocoanut gets nice and brown, then pour off quick on the slab and spread it out as thin as you possibly can; when cold break up in pieces or cut in bars about one by four inches.