10 lbs Good Yellow Sugar.
2 lbs. Glucose.
3 lbs Figs Chopped Fine.
3 pints Water.
Process.—Boil the sugar, water and glucose to a weak crack, 295; lift the pan partly off the fire, putting a piece of iron under it to prevent it burning; add the figs, gently letting the whole thoroughly boil through and mix; pour in oiled tins or on slab, and mark into squares. When adding the figs let them drop through the fingers, not in a heap.
WALNUT TAFFY.
5 lbs. Brown Sugar.
5 lbs. Crystal Sugar.
2½ lbs. Glucose.
3 lbs. Walnuts.
2 quarts Water.
Lemon Flavoring.
Process.—Shell the walnuts, peel off the skin chop very fine. Boil the glucose, sugar and water as before directed to the degree of weak crack, 300. Lift the pan a little from the fire; add the prepared nuts by letting them run through the finger gently; let the whole boil through, then add a few drops of the oil of lemon; when thoroughly mixed in, pour out the boil and mark into bars before too cold. The flavor is improved by roasting the walnuts a little before putting in the boil.
PEANUT CANDY.
Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and 1 quart water.
Prepare the meats by removing the thin reddish skin in which they are enveloped and fill a tray to about the depth of an inch. Pour over them the hot candy prepared as directed, stirring the meats till each one is covered. A little less candy should be used than will suffice to entirely cover the meats, though each separate one should be covered, the object being to use just enough of the candy to cause the meats to adhere firmly together, thus forming a large cake, which when nearly cold may be divided into squares or bars with a sharp knife.
Almonds and other nuts may be used in the same manner above described.