BABY CREAM
- 2½ pounds sugar.
- ¼ pound glucose.
- ½ pint cream.
Put sugar, glucose and one pint water on fire and cook to 260, then add the cream and cook up again to about 270. Stir gently after adding the cream until done. Pour on greased slab, and when cool enough, pull well on hook, and flavor and color to suit while pulling. Cut up in kisses or small strips. It will be nice and dry and mealy (inside) after standing a few hours. It is not chewy like other taffy, and it is a fine hot weather candy.
CREAM TAFFY.
- 3 pounds sugar.
- ½ teaspoonful cream of tartar.
- 1 pint water.
Put the sugar, water and cream of tartar into a kettle and cook to 275. Pour it on a greased slab and when cool enough pull it over the hook. Handle the batch as little as possible while cooling, and cool quickly so as to prevent it from turning to sugar as there is no glucose in the taffy. Flavor to taste. Pull out and cut in pieces. Wrap in wax paper. After standing a few hours it will become very creamy, retaining its shape, and not get sticky.
This is a summer taffy.
ICE CREAM TAFFY.
- 2 pounds sugar.
- 1 pound glucose.
- 1 pint milk or cream.
- Paraffine wax, size of walnut.
- 1 tablespoonful butter.