- 2 cups of brown sugar.
- ½ cup of New Orleans molasses.
- ⅔ cup of vinegar and water mixed.
- A piece of butter half the size of an egg.
When the candy hardens in cold water, pour into shallow buttered tins, and as soon as it is cool enough to handle, pull it until it is of a straw-color. Splendid!
Here are two recipes which another friend has kindly sent us:
Chocolate-Creams.
To the white of 1 egg add an equal quantity of cold water. Stir in 1 pound of confectioner’s sugar. Flavor with vanilla. Stir until fine and smooth; then mould into balls and drop into melted chocolate.
To melt the chocolate, scrape and put it in a tin-cup or small sauce-pan over a kettle where it will steam. Let the chocolate be melting while the cream is being prepared.
Walnut-Creams.
Make the cream as for chocolate-drops and mould into larger balls. Place the half of an English walnut on either side and press them into the cream.
The cream prepared in this way, we have found, can be used for various kinds of candy.